Onion Meat Loaf Recipes

Steps:

• In a large bowl, combine the eggs, soup and contents of stuffing package; mix well. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a thermometer reads 160°. Let stand 10 minutes before slicing.

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. , In a large bowl, combine eggs, oats, ketchup and soup mix. Crumble beef over mixture and mix well. Shape into a loaf. Place loaf in the center of the strips. Cover and cook on low for 5-6 hours or until a thermometer reads 160°. , Using foil strips as handles, remove meat loaf to a platter.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x11-inch baking dish with cooking spray.
• Cut 3/4 each of onion, green bell pepper, red bell pepper, and yellow bell pepper into thin slices. Dice remaining 1/4 of onion and peppers.
• Mix ground beef, diced onion and peppers, tomato sauce, crushed crackers, brown sugar, egg, Worcestershire sauce, chicken stock, olive oil, steak seasoning, garlic, and pepper together in a bowl until well-combined.
• Spread 1/2 of the beef mixture into the bottom of the prepared baking dish. Top meat with sliced onion and peppers, leaving a 1-inch border. Spread remaining beef mixture over vegetables, tucking in sides to seal vegetables in the center of the meatloaf. Pour ketchup over the top of the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine ground beef, condensed French onion soup, bread crumbs, oats, beaten egg, dried parsley, salt, and pepper in a bowl. Mix well. Pack into a loaf pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour and 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let rest 5 minutes before cutting.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Mix ground beef, onion soup mix, egg, and evaporated milk together. The texture should be very mushy with a lot of moisture. (6 oz. evaporated milk is usually enough but you could use a 12 oz. can, adding as you mix and save the leftover evaporated milk).
• Form meat mixure into a loaf and place in a baking pan.
• Bake until meat is done, about 45 minutes.
• Drain off some of the excess juice/grease.
• Top meatloaf with the jar of gravy; put pan back in oven to heat gravy through, about 5 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
• Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
• In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
• Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
• Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.

Steps:

• Melt the butter in a large pan on medium-low heat. Add the onions and sugar; cook until brown and sweet-approximately 20-30 minutes. Lower the heat if the onions are browning too quickly.
• In a large mixing bowl, combine the meatloaf ingredients with the caramelized onions (including all those browned bits at the bottom of the pan!); Do not overmix.
• Transfer the meatloaf mixture to an oiled or parchment-lined loaf pan. (I used a large soup spoon, patting the mixture down and into the corners of the pan. Use the back of the spoon to smooth the top of the loaf.) If desired, lightly sprinkle the top of the loaf with dried parsley.
• Bake at 375 for 45-60 minutes or until the meatloaf is not longer pink in the center.
• Servings are estimated. Cooking time includes caramelizing the onions.