Alfredo Meatloaf Recipes

Steps:

• Melt butter in a saucepan over medium heat; bring to a simmer. Add garlic; cook 1 minute. Add cream; return to a simmer and cook, stirring occasionally, until reduced and thickened slightly, 6 to 8 minutes. Remove from heat. Add cheese and whisk until smooth. Season with salt and pepper. Let cool completely before using or storing. Sauce can be refrigerated in an airtight container up to 3 days (if too stiff to spread easily, rewarm slightly before using).

Steps:

• 1. Preheat oven to 350 degrees F.Grease a 9x5-inch loaf pan.Sprinkle with 1/2 cup shredded parmesan cheese on the bottom.
• 2. Heat olive oil in a large skillet over medium-high heat.Add diced vidalia onion and chopped red bell pepper,saute for 8 minutes,or until are tender.Remove from heat,stir in 1 tablespoon garlic pepper and 1/2 cup shredded parmesan cheese.Set aside.
• 3. In a large bowl,combine ground sirloin,remaining garlic pepper,egg whites,bread crumbs,italian seasoning,garlic powder,sauteed onion mixture,1 cup alfredo sauce and remaining parmesan cheese,mix together until blended.
• 4. Press the meat mixture into a prepared loaf pan.
• 5. Bake in the preheated oven until the loaf is no longer pink inside,about 35 minutes.
• 6. When the loaf is done,pull from the oven,spread the remaining alfredo sauce over the loaf.Return to the oven and bake about 10 minutes.

Steps:

• Heat oven to 350°F.
• Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
• Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Steps:

• Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
• Smooth out top.
• Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
• Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
• ENJOY!
• *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
• **Recipe should be"plump" from the addition of the milk or Half & Half.
• It should NOT be runny.
• ***A second batch of sauce served hot is good to serve with the meatloaf.
• Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

Steps:

• Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.