SUPER MOIST MEATLOAF
This is a family recipe that is a big favorite at our house. By using fresh bread instead of dried bread crumbs, you get a meatloaf that is moist and delicious.
Provided by Jessica Nichols Moseman
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Thoroughly mix ground beef, onion, eggs, bread, milk, green bell pepper, salt, sage, and black pepper together in a bowl. Press into a loaf pan. Spread ketchup over the top of the loaf.
- Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 261.7 calories, Carbohydrate 8.1 g, Cholesterol 118.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 21.9 g, SaturatedFat 6 g, Sodium 715.4 mg, Sugar 5.2 g
VERY GOOD MEATLOAF WITH NO FILLERS, EGGS OR BREAD CRUMBS
We have always made this meatloaf as long as I can remember. When I tell people that we don't use fillers they always ask if it falls apart. It does not. You have to let it rest for 5 to 10 minutes before cutting. Sometimes I put in cheddar cheese.
Provided by Jane from Ohio
Categories Meatloaf
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix ground chuck, onion, green pepper, red pepper, 1/2 of drained tomatoes, cheese if using and salts.
- form into a loaf or
- put in a loaf pan,.
- spoon rest of diced tomatoes on top of meatloaf.
- cover with aluminum foil
- bake in oven at 350 degrees for
- 1 1/2 to 2 hours.
- uncover aluminum foil last 15 minutes of baking.
- let rest 10 minutes before cutting.
Nutrition Facts : Calories 213.6, Fat 13.3, SaturatedFat 5.2, Cholesterol 52.2, Sodium 51.8, Carbohydrate 9, Fiber 2.6, Sugar 5.6, Protein 14.9
BEST-EVER MEAT LOAF
The combination of onion, carrots, parsley and cheese-plus the tomato-mustard topping-makes this meat loaf really colorful. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it freezes well, too. It's the best meatloaf ever! -Anna Baker, Blaine, Washington
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well. , Shape into a 7-1/2x3-1/2x2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes. , Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.
Nutrition Facts : Calories 398 calories, Fat 17g fat (9g saturated fat), Cholesterol 164mg cholesterol, Sodium 771mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 30g protein.
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
RESTAURANT-STYLE MEATLOAF (NO BREAD CRUMBS)
This meatloaf is from the Chez Melange Restaurant in Redondo Beach, CA., and is definitely worth the extra steps. It has a wonderful mellow blend of flavors that makes it really taste like it came from a restaurant. It's unusual in that in doesn't use bread crumbs as a filler and this was done for the texture, years before the "low carb craze." I've frozen it both cooked and uncooked, and texture does not suffer.
Provided by Roxygirl in Colorado
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter in medium skillet over medium heat.
- Add the green onions, regular onions, green pepper, celery, and garlic and cook until softened.
- Stir in salt, cumin, peppers, nutmeg, and bayleaves and cook 1 minute.
- Stir in ketchup and half and half and simmer 2 minutes.
- Cool and remove bay leaves.
- Heat oven to 350 degrees.
- Combine meat, eggs (lightly beaten), worcestershire, red pepper sauce in large bowl.
- Stir vegeable mixture into meat mixture unil well blended.
- Spoon mixture evenly into a 9 x 5 pan or freeform the mixture (I use the 9 x 5 pan as my mold and place on rimmed cookie sheet).
- Bake 70 minutes or until temperature of meat registers 160 degrees.
- Cool in pan 5 minutes (at least) and drain and unmold onto serving platter.
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