NEVER FAILS ME MEATLOAF
Finally, I finally found a winning recipe for meatloaf and you wont believe the ingredient list! This meatloaf is on the sweet side...contains 1 tsp of brown sugar in both the loaf and the topping...so skip this one if that doesn't appeal to you...or try it anyway to see if you like the moist texture and skip the sugar. I am mostly posting this so I don't forget how I made it next time we get the taste for meatloaf...but maybe somebody out there has been looking for a filling, moist meatloaf and wants to give this a try! I LOVED the addition of the pasta in this meatloaf and from now on, even if I try a new meatloaf recipe, I'm going to add the pasta...it just made it the perfect texture for me. Maybe you will like it too! This meatloaf is very moist and flavorful. Despite the amount of bbq sauce in the loaf, we don't feel it is an overwhelming flavor after cooking. It doesn't cut as cleanly as some, but who cares when it tastes this good? Just use a narrow spatula to get the cut slices out of the pan. To eleminate any issue with cutting and to cut down on the prep time, just use a mini muffin pan instead.
Provided by Caryn Dalton
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375. Wash hands.
- Pulse the crackers or oats in a food processor a couple of times. You don't want to see whole oats in the end.
- In a clean bowl, mix all ingredients except meat and oats (or crackers) well. Then add ground meat and mix only as much as is needed to incorporate all ingredients. Try not to overmix because this tends to make your meatloaf mixture more dense than is necessary. Mixing gently with your hands, mix in the oats or crackers until mixture is no longer runnuy. If it is, add more crushed crackers, oatmeal and/or pasta, remembering that the pasta will absorb excess liquid only as it cooks. Important: when right, the mixture should retain a shape made by your hand. If you don't get this part right, your meatloaf will not retain its shape when cooked. If you get the mix right, it will cut nicely and likely lose a crumble or two when transfering from the pan to plate. For that reason, I do this in mini muffin pans too and they come out just right, not crumbling.
- Put mixture into a loaf pan. Pat lightly to smooth out top of loaf. Cover loaf pan with foil and put in oven. Prepare topping by mixing ketchup with the 1 tsp of brown sugar and set aside.
- After 45 minutes, carefully pour off excess grease (place something on top of loaf so it doesn't fall OR use a turkey baster to suck out the juices) and thn spread topping over meatloaf. Put back in oven, uncovered. Cook for 5 more minutes and check to see if loaf is done by using a thermometer reading. If not done, check every five minutes until done. It is done and safe to eat at 160 degrees, but you can take it out at 152 and let it rest for five minutes and the temp will rise to a safe temperature.
- I do not trust the "it's done if it aint pink no more" method because ground meat products can both look brown long before they are safe to eat and look pink long after they are actually done. A thermometer is just easier to use and safer too. So, you use your own judgment on cook time. I pulled mine out of the oven after 52 minutes of cook time and it was 161 degrees and DELICIOUS.
- If you are making mini muffins, start your initial cook time at 30 minutes and keep checking with your temp till the center of the muffins reach at least 155. Also, you still have to remove the excess grease from the pans during cooking. For that reason, when making meatloaf muffins, I put a baking sheet under the pan to catch drips.
- A word of warning: This recipe is not friendly to subbing out the pasta or the lean ground meat. If you omit the pasta, the loaf will not be moist and hold its flavor. If you use higher fat ground meat, your pasta will be cooked in grease and the loaf will be mis-shapen, swimming in grease and unappetizing. Believe me, I know -- I've tried both. When you have both ingredients, just try it as it's written and most of all:.
- Enjoy.
Nutrition Facts : Calories 330.1, Fat 15.5, SaturatedFat 5.5, Cholesterol 122.8, Sodium 401.1, Carbohydrate 19.7, Fiber 0.9, Sugar 8.2, Protein 26.2
THE BEST MEATLOAF
We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we wanted that satisfying big beef flavor. Milk adds richness and tenderizes the meat, preventing it from getting tough or dry. We also cook the onion instead of adding it raw as many recipes suggest, which imparts a welcome sweetness and eliminates that harsh raw onion flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
- Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
- Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
- Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
- Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.
EASY MEATLOAF
This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!
Provided by Janet Caldwell
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
- In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g
NEVER-FAIL MEATLOAF
I found the basis for this meatloaf in the Woman's Day 12-volume Encyclopedia of Cookery that I bought in 1966, 1 book a week, at the grocery store. I have adjusted it over time to reflect today's health issues, such as lower salt and fat. The wonderful thing about this recipe is that the proportions are always right, so it can be used as the basis for meat balls, and other loaves such as ham, chicken, salmon or whatever comes to mind.
Provided by PAFoodie
Categories Meat
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix all of the ingredients together thoroughly, using your hands. If you prefer to use a spoon, beat the eggs slightly before adding.
- Pack into a standard loaf or form a loaf on a baking sheet.
- Top the loaf with the bacon slices.
- Bake in a preheated 350 degree Fahrenheit oven for 1 hour or until done.
- Variations:.
- Replace the corn flake crumbs with any other dry cereal, cooked rice, uncooked rolled oats, or cracker crumbs. Increase the measure to 1/2 cup when using soft bread crumbs.
- Replace the sage with your favorite dry herb or herb mixture. When using fresh herbs increase the measure to 1 tablespoon.
- Add minced garlic when making meatballs.
Nutrition Facts : Calories 361.3, Fat 22, SaturatedFat 8.4, Cholesterol 176.9, Sodium 618.6, Carbohydrate 3.8, Fiber 0.3, Sugar 0.6, Protein 34.8
THE BEST MEATLOAF I'VE EVER MADE
When I was growing up, my mom never ever made meatloaf and I always wanted to try it - I finally tried it at a restaurant and loved it. When I moved out on my own I started experimenting with different recipes and creating my own version. I finally came up with the best meatloaf I have ever made, and I wanted to share it.
Provided by sillyliltracy
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.
- In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan.
- Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).
- In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 8.7 g, Cholesterol 76.1 mg, Fat 11.6 g, Fiber 0.8 g, Protein 17.9 g, SaturatedFat 4.8 g, Sodium 648.6 mg, Sugar 3.3 g
OUR FAVORITE MEATLOAF
This ultimate meatloaf recipe took rounds and rounds of testing to get just right. Our final version incorporates an ideal blend of seasoned ground beef and pork, aromatics, and breadcrumbs and bakes in a freeform loaf on a baking sheet instead of in a loaf pan for maximum browning. The result is a loaf that is savory, tender, and juicy, yet holds together well when sliced.
Provided by Rhoda Boone
Categories Frankenrecipe Meatloaf Beef Ground Beef Pork Breadcrumbs Milk/Cream Garlic Egg Dinner
Yield 8 servings
Number Of Ingredients 13
Steps:
- Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
- Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
- Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
- Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
- Do Ahead
- Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.
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BEST MEATLOAF RECIPE EVER - AMANDA'S COOKIN'
From amandascookin.com
Ratings 47Calories 328 per servingCategory Dinner
- Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use.
- Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool.
- Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands (I used a wooden spoon, a fork works well too, just don’t over mix it) until thoroughly combined, about 1 minute.
EASY MEATLOAF RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (54)Calories 315 per servingCategory Main Course
- Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat). Add the meat mixture to a loaf pan and gently pat into an even layer.
- Bake for about 30 minutes. Meanwhile, make the meatloaf sauce by combining all ingredients in a bowl.
- Remove meatloaf from oven and spread sauce on top. Return to oven for 10-20 minutes or until cooked through (160 degrees F).
TRADITIONAL MEATLOAF RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.3/5 (32)Total Time 1 hr 15 minsCategory Main CourseCalories 443 per serving
- Preheat the oven to 350° and have ready a rimmed sheet pan lined with foil, preferably nonstick foil.
- In a large bowl, use a fork to mix together breadcrumbs, salt, pepper, garlic powder, and onion powder. Add the milk, egg, and Worcestershire and mix once more.
- Add the ground beef and minced onion and mix with your hands until all of the ingredients are evenly incorporated. Transfer the mixture to the prepared pan and shape into a narrow loaf (the meatloaf will spread as it bakes).
- To make the topping, combine ketchup, sugar, Worcestershire sauce, salt, garlic powder, onion powder, and black pepper in a small bowl and whisk to combine.
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