MOIST & SAVORY MEAT LOAF
Stop searching for a go-to meat loaf recipe. This is it! Your family will be delighted with this mixture of beef, pork and sauteed onion, with a sweet- and-tangy sauce baked onto the top. Cheese crackers are the secret ingredient in this one. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.
Nutrition Facts : Calories 334 calories, Fat 18g fat (6g saturated fat), Cholesterol 119mg cholesterol, Sodium 769mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 0 fiber), Protein 23g protein.
SWEET AND SAVORY MEATLOAF WITH SWEET AND TANGY GLAZE
Mix chopped spinach, mushroom and prunes with ground meat and bake up a loaf coated with an apricot-ginger glaze.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
- Combine the meatloaf mix, breadcrumbs, spinach, mushrooms, prunes, dill, parsley, Worcestershire, eggs, garlic, onion, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
- Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
BETTER THAN MOM'S SWEET AND SAVORY MEATLOAF
I never thought I'd find, let alone be able to make, a meatloaf better than my mother's electric skillet recipe. But when I wanted to make it last night, I realized that I didn't have her recipe. So I came to recipezaar and read a few popular ones and came up with my own based off my ingredients at hand and the popping flavors of herbs that I personally love. Well, don't tell mamma, but I think I'll be making it this way from now on. I'm telling you, this was the most moist, flavorful, savory and sweet (even a little spicy) meatloaf I've ever had. And I can't believe I just made it up! (I'm a little new at this.) The sauce is on the sweet side, but the herbs and spices inside give it a little kick which creates a perfect balance. Use less and more of what you need to get the taste suited to your liking. Chili powder might give it even more of a kick. Enjoy! Tip 1 - The moisture factor: A lot of meatloaf recipes call for milk, tomato paste, condensed milk, or water to add moisture. I was out of milk, didn't want to open full cans of paste or condensed milk just to waste the rest, and I didn't want to have to settle for boring water, so leftover chucky pasta sauce was a perfect substitute. It not only added some veggies, but the additional seasonings and vinegar already in the sauce meant that I didn't have to use additional vinegar, veggies, or waste full cans of ingredients just to get what I needed. Tip 2 - The healthy and economic factors/alternatives: I've had gastric surgery and as such found that ground beef was a little too fatty for my liking. I'm going to try this with ground turkey next time. I'll need to up the moisture (pasta sauce) content and will probably need to use a nonstick cooking spray (unnecessary when using fatty ground beef) on the loaf pan so that the sides won't stick. I eat a slice and then cut and freeze the remaining slices to take as lunch or have for future dinners for the rest of the week. Saves me a ton of money!
Provided by LilThisLilThat
Categories Poultry
Time 1h30m
Yield 8-10 1 to 2 inch slices, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- PREP: Place oven rack on middle setting and preheat oven to 350 degrees. If using a less fatty meat, use a non-stick cooking spray to lightly coat the inside of your loaf pan. (If using ground beef, it is unnecessary to spray or grease your pan.). Lightly press the separate 2 tbsp of the packed brown sugar into the bottom of your loaf pan. Put like ingredients into prep bowls for ease in mixing later - this helps when you'll only have one hand (especially at least the dry ingredients of bread crumbs, salt, and pepper). Hint: thaw meat fully and bring cold ingredients (eggs, pasta sauce, sauce ingredients, etc) to room temperature prior to combining - this will aid in even cooking and correct cook time. (Waiting for items to reach room temperature is the bulk of your prep time, so your actual "work" prep time v. "waiting" prep time is about 5 min of work and 15-20 min of waiting.).
- SAUCE: Stir the remaining tbsp of brown sugar and the rest of the sauce ingredients in a bowl until combined. Sauce should be slightly runny. With a spatula, lightly drizzle some rows of the sauce over the brown sugar in the bottom of the loaf pan. Do not fully cover. Set the remaining majority of the sauce aside.
- LOAF: In a small skillet, sweat the diced onion over low heat. Half way through, add the garlic. (The onions and garlic do not cook inside the loaf and therefore you must heat them before.) Do not let them brown or carmelize. In a large mixing bowl, gently break up the meat with one hand (keep your other hand free and clean to hold the bowl and add in your other ingredients). When they are cool enough, slowly add in the onions and garlic until completely folded. Then add the pasta sauce, parsley, basil, garlic powder, and marjoram until blended. Next, you will alternate combining the dry ingredients (bread crumbs, salt, pepper combination) and half of the beaten eggs. Repeat dry ingredients and eggs until fully mixed. Shape mixture into a loaf and transfer it into your loaf pan. Gently press the loaf down and against the sides until you have a flat top service (as the meat cooks, it will pull away from the sides and form the classic "loaf" shape"). Pour the majority of the sauce over the top of your loaf and spread it evenly until covered (I like to keep just a tiny bity of sauce to drizzle over the loaf when there is about 10 min of cook time left, but you can add it all at this point if you like).
- Bake for 1 hour to 1 hour 15 minutes, checking occassionally. Add more sauce when and if necessary. Let cool for at least 10 minutes before serving.
Nutrition Facts : Calories 366.2, Fat 15.7, SaturatedFat 5.7, Cholesterol 110.7, Sodium 1810.1, Carbohydrate 36, Fiber 1.6, Sugar 21.4, Protein 21.1
BETTER THAN MOM'S MEATLOAF
My mom's classic meatloaf was lacking in flavor and the topping was way too sweet. This "better than mom's" version still has lots of old-school appeal but has been kicked up a notch with a rich and savory flavor, plus we said goodbye to the sugary sweet topping. Sliced meatloaf leftovers make the best sandwiches. I like mine with mustard, cheese, and grilled onions!
Provided by NicoleMcmom
Categories Main Dishes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
- Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.
- Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.
- Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 17.6 g, Cholesterol 126.9 mg, Fat 16.1 g, Fiber 1.2 g, Protein 26.5 g, SaturatedFat 6.2 g, Sodium 962.9 mg, Sugar 8 g
MEATLOAF, BETTER THAN MOM'S
This is an adapted recipe from one my mother used to make. My favorite part of meatloaf was always the tangy candied topping. I hope you like this version.
Provided by Stoblogger
Categories Poultry
Time 1h10m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Lightly spray a 8 x 4 x 2 1/2 inches glass loaf pan.
- Knead together the ground chuck and ground turkey, tomato soup (do not add water), dried minced onion, the oatmeal, the egg, and salt and black pepper.
- Mold the meat mixture into a loaf to fit your pan.
- Place the meatloaf in 350 degree oven for 50 minutes.
- Carefully remove the meatloaf and turn off the oven. Drain any access fat immediately if you wish.
- Stir together the ketchup and brown sugar and use it to glaze the top of the meatloaf.
- Return the meatloaf to the oven under a 500 degree broiler (or high setting) for 5 to 8 minutes. Watch carefully as it will burn quickly once the topping begins to caramelize.
- Remove when browned to your liking, let stand about 5 minutes before cutting and serving.
Nutrition Facts : Calories 342.1, Fat 13.9, SaturatedFat 4.5, Cholesterol 144.2, Sodium 844, Carbohydrate 23.8, Fiber 1, Sugar 18.8, Protein 30.3
More about "better than moms sweet and savory meatloaf recipes"
BROWN SUGAR MEAT LOAF | THE BEST MEATLOAF RECIPE EVER
From cookiesandcups.com
Reviews 11Category DinnerCuisine AmericanEstimated Reading Time 2 mins
- Spread the brown sugar into the bottom of the pan evenly. Top the brown sugar with the BBQ sauce. Set the pan aside.
- In a large bowl combine the remaining ingredients and using your hands mix everything together evenly. Try not to over work the meat, which will result in a dense loaf.
13 MEATLOAF RECIPES THAT ARE BETTER THAN MOM’S - JUST A …
From justapinch.com
Estimated Reading Time 3 mins
BEST MEATLOAF RECIPE [VIDEO] - S&SM - SWEET AND SAVORY …
From sweetandsavorymeals.com
Ratings 72Calories 342 per servingCategory Main Course
INA GARTEN'S BIGGEST FAN THINKS HIS MOM'S MEATLOAF …
From thekitchn.com
BETTER THAN YOUR MOMMA'S CLASSIC MEATLOAF | A WICKED …
From awickedwhisk.com
THE BEST BROWN SUGAR GLAZED MEATLOAF RECIPE - SOUTHERN …
From southernkissed.com
MEATLOAF RECIPE WITH THE BEST GLAZE - NATASHASKITCHEN.COM
From natashaskitchen.com
THE BEST CROCKPOT MEATLOAF [VIDEO] - SWEET AND …
From sweetandsavorymeals.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
INA GARTEN’S 10 BEST RECIPES, ACCORDING TO HER BIGGEST FAN
From simplyrecipes.com
BETTER THAN YOUR MAMA'S MEATLOAF RECIPE FROM H-E-B
From heb.com
SWEET AND SOUR MEATLOAF RECIPE - MASHED
From mashed.com
35 OF MOM'S BEST MEATLOAF RECIPES | TASTE OF HOME
From tasteofhome.com
SWEET AND SAVORY MEATLOAF - COOP CAN COOK
From coopcancook.com
BEEF MEATLOAF RECIPE: BETTER THAN MOM’S MEATLOAF BY ... - REDCIPES
From redcipes.com
5 SECRETS FOR MAKING BETTER MEATLOAF - ALLRECIPES
From allrecipes.com
SOUTHERN MEATLOAF RECIPE - THE SEASONED MOM
From theseasonedmom.com
OLD FASHIONED MEATLOAF - CLASSIC MEATLOAF RECIPE - FOX VALLEY …
From foxvalleyfoodie.com
BETTER THAN MOM'S MEATLOAF - SHUGARY SWEETS
From shugarysweets.com
You'll also love