Tangy Meatloaf Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.
• Bake in preheated oven for 30 to 50 minutes.
• Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

Steps:

• Shape beef into four small loaves, 1/4 to 1/2 in. thick. Cook in a skillet over medium-high heat for 3-4 minutes on each side or until no longer pink. Remove to a serving plate and keep warm. , Drain all but 1 tablespoon drippings; saute onion in drippings until tender. Add corn syrup, steak sauce and mustard; bring to a boil. Pour over meat loaves and serve immediately.

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:

• 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.

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the onion, eggs, milk, oats, parsley and seasonings. Add beef and mix well. Press into an 8x4-in. loaf pan lined with waxed paper. Refrigerate for 2 hours. , Unmold loaf into a shallow baking pan. Bake at 350° for 30 minutes. Meanwhile, combine glaze ingredients. Remove loaf from oven; drain. Brush with some of the glaze. Return to oven; bake 1 hour longer or until no pink remains, occasionally brushing with glaze.

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Pat into a greased 9x5-in. loaf pan. Cover and bake at 350° for 1 hour; drain. Combine glaze ingredients; pour over loaf. Bake, uncovered, 15 minutes longer or until the meat is no longer pink and a thermometer reads 160°.

Steps:

• Combine ketchup, brown sugar, dry mustard.
• Remove and reserve 4 tablespoons for topping.
• To remaining ketchup mixture, add worcestershire sauce, garlic powder, onion, salt, pepper and egg.
• Blend well; then add green pepper and wheat chex.
• Add ground beef and mix well.
• Shape into loaf in shallow pan.
• Bake at 350 degrees for 50 minutes.
• Pour reserved 4 Tbsp.
• of topping over meatloaf and bake 15 minutes longer.

Steps:

• Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.
• Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.
• Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.

Steps:

• Stir ketchup, chili sauce, brown sugar, lemon juice, mustard, and Worcestershire sauce together in a bowl with a whisk until the sugar dissolves.

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine meat, bread crumbs, onion, ketchup, eggs, and onion soup mix.
• Use your hands to squish all of the ingredients together until all of the ingredients are well combined.
• Form the meat mixture into two "loaves." At this point, I usually wrap one of the loaves in press and seal freezer wrap and toss it in the freezer. However, if you have a larger family, you'll probably want to cook both.
• Put the two loaves in a 13x9 baking pan and bake for 45 minutes.
• While the loaves are baking, mix up the sauce by stirring the ketchup, the brown sugar, and the mustard together until smooth. Set aside.
• After 45 minutes, take the meat loaves out and spread the sauce over the tops.
• Placed the sauced loaves back in the oven and bake for another 15 minutes or until cooked through.
• Let the meat loaves cool for 5 - 10 minutes before cutting them.
• Enjoy!
• P.S. To cook a frozen meatloaf, take the frozen meat loaf out the day before you want to cook it and let it thaw in the refrigerator. Cook as stated above.
• P.S.S. This meatloaf pairs wonderfully with my super yummy corn casserole!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large heavy skillet over medium heat; cook and stir onion, green onions, carrot, celery, and garlic until fragrant, about 5 minutes. Cover skillet with a lid and cook, stirring occasionally, until carrot is tender, about 5 more minutes. Stir 1/3 cup ketchup, Worcestershire sauce, salt, and pepper into vegetable mixture; cook until warmed through, about 1 minute.
• Mix ground beef, sausage, vegetable mixture, bread crumbs, parsley, and eggs in a large bowl; form into a loaf and place in a rectangular baking pan with 2-inch high sides. Cover loaf with remaining 1/3 cup ketchup.
• 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 oven to 350 degrees F.
• In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, Worcestershire sauce, ketchup, brown sugar and apricot preserves.
• Place in a greased 9x5 inch loaf pan.
• Cook for 40-50 minutes.
• In a separate bowl combine ketchup, brown sugar and apricot preserves. Remove meatloaf from oven after it has cooked, spread on glaze and cook for an additional 20 minutes.

Steps:

• Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
• Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes. Remove the pan from the heat and let the onion mixture cool to room temperature.
• In a large bowl, stir together the panko and milk. Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
• Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet. Brush the top and sides with ketchup.
• Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.
• Slice and serve.
• Enjoy!