Have Any of good folk in the USA got a meat loaf recipe for me please?

Question

I keep asking my American pals over here in the UK and none of them have come up with the goods yet. Shame. Got to taste it soon

Answer 1

BEST MEATLOAF

BASIC MIX:

1 1/2 pounds ground beef
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.

Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat. Bake in a 350 degrees Fahrenheit oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.

Optional Variations:

Choose one:

1. Eliminate salt, bouillon, and substitute 3 T onion soup mix. Sprinkle top with tomato soup and crushed crackers instead.

2. Use old-fashioned rolled oats instead of bread crumbs.

3. If you have leftover bread, especially Italian or French bread, substitute milk for the water listed in recipe, and soak about 2 cups bread in the milk prior to mixing into the meat mixture. Squeeze out the excess slightly before adding. Substitute this bread for the bread crumbs. After mixing everything together, you can also form this meat mixture into meatballs and fry in 1/2 inch olive oil in a heavy bottom skillet (such as cast iron). If making Italian meatballs, leave out the brown sugar and Dijon mustard, but be sure to use the Parmesan cheese. Season the oil in the pan with 2-3 whole cloves garlic (don't chop it up or it will burn instead of just roasting).

4. If you're in a hurry, you may use as a substitute 2 cups of barbecue sauce and eliminate the following ingredients: 1 c. ketchup, 1 8 oz can tomato sauce, 3 tbsp. balsamic vinegar, 3 tbsp. of brown sugar, 2 tbsp. Dijon mustard, 2 tsp. Worcestershire sauce.

5. Eliminate the sauté crumbs. Sauté this mixture with onion and garlic for 5 minutes and layer a casserole with no-cook lasagna noodles. Place meat mixture to cover noodles. Add a sprinkling of Parmesan cheese and 1/3 pound ricotta mixed with one egg, 1/4 cup freshly chopped Italian parsley or 1 cup fresh spinach and 1/2 pound grated mozzarella cheese. Cover with another layer of noodles, and top with 1 large can of tomato sauce mixed with 1/2 teaspoon each basil and oregano. Place in 325 degree oven 60 minutes or until bubbly, basting occasionally with sauce to prevent lasagna from drying out.

6. Form meat mixture into large doughnut shapes, approximately 6-7 inches across. When forming the doughnut, don't allow the center to actually become a doughnut hole; just thin it out, leaving a well in the center. Optionally, brush with ketchup. Crush 8-10 Saltine or Ritz crackers into crumbs and sprinkle over the doughnut shaped burger, concentrating the excess crumbs into the center. Sprinkle with onion and garlic powder and a liberal dose of soy sauce, allowing a 1/2 spoon or so to form in the well. This can optionally be topped with cheese and canned mushrooms if desired. Place in microwave and cook on high for 3 minutes or so, according to size, until the juices run clear and meat doughnut is done. Served with meat drippings as topping, there is no need for a bun. This is a fast and easy low-carb lunch!

7. Place 3-4 strips of bacon lengthwise along the top of the meatloaf. Garnish with rings of green or red bell pepper and bake as usual. 8. Use your imagination, get creative, and enjoy!

Submitted by: CM

Answer 2

Rythempig has the right idea! It is the mix of pork and beef that keeps the "loaf" moist! I wasn't going to answer this question but since no one has given you the proper recipe for the worlds BEST meatloaf, I will. I feel it is my duty LOL.

ingredients:

2 eggs beaten
3/4 crushed crackers
1/2 cup milk
1/2 cup parmeasan cheese
1/2 cup onion
1 tsp. worcestershire sauce
1 tsp italian seasoning
1 tsp garlic
1 pound hamburger
1 pound ground sauage (i use jimmy dean)

topping:
1 cup ketchup
1/2 cup lightly packed brown sugar
1 tbls worcestershire sauce

Mix all meatloaf ingredients, form into loaves. I usually get 2. Mix all topping ungredients top the loaves. Bake for 1 hour on 350.

Oh yeah, you can modify the spices any way you like. I usually add way more onion and cheese

Answer 3

Dad's Meatloaf with Tomato Relish
Recipe courtesy Tyler Florence


Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 6 to 8 servings
User Rating:


Tomato Relish:
Extra-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded, and finely diced
2 tomatoes, halved, seeded, and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Sea salt and freshly ground black pepper
Meatloaf:
3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup whole milk
11/2 pounds ground beef
1 pound ground pork
3 eggs
Leaves from 2 fresh thyme sprigs
Salt and freshly ground black pepper
3 to 4 bacon slices
Preheat the oven to 350 degrees F.
Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!

Answer 4

Brown Sugar Meatloaf:
1/2 cup brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup saltine cracker crushed up fine
3/4 cup milk
2 eggs
1 small onion, minced
1/4 tsp. ginger
1/4 tsp. pepper
1 1/2 tsp. salt ( i use 1 tsp. Tony Chachere's creole seasoning and 1/2 tsp. salt)

Place brown sugar in the bottom of a loaf (bread Pan)Press into bottom og pan. Spread Ketchup on top of brown sugar and set aside. Mix together the ground beef with all other ingredients. Place ground beef mixture on top of ketchup in loaf pan. Spread evenly in pan and bake in oven that has been preheated to 350 degrees. Bake for one hour. Pour excess juices off of meatlof. Slice and serve. Yummy! My kids use to hate meatloaf until I found this recipe. Now they fight over the last piece!

Answer 5

Man size Meatloaf-
2eggs slightly beaten
11/2 c bread crumbs or 12 crackers smashed
1pkg.liptononion soup
4oz can tomato sauce
2tlbs prepared mustard
2lb ground beef
Mix in order given using only 1/2 c of tom suace, mix thoroughly,
shape in to loaf or 9x9 pan pour remaining tom sauce over top
bake at 350 for 1-11/2 hrs.

Answer 6

Mom's Meatloaf
3-5 lbs. hamburger (depending on how many you're feeding. 5 works great for 4 or more)
1 sleeve saltines, crushed fine
1/4 cup onions, minced
2 eggs, beaten
1/2 tsp. each Seasoning salt, garlic salt
1 can tomato paste and enough water to make about 4 cups

Topping
1 can condensed tomato soup
2 tbsp. prepared yellow mustard
2 tbsp. brown sugar

In large bowl, mix together meat, saltines, onion, eggs and seasoning salts. Pat into 9x13 inch baking dish or 10 inch oven safe skillet (I use a cast iron skillet). Bake at 425 for 1 hour. Remove from oven and pour off grease. Mix tomato paste and water together, pour over meatloaf and bake at 350 for 1 hour. 15 minutes before serving, mix together soup, mustard and sugar, pour over top of meatloaf and bake. (I sometimes broil it for 5 minutes or so to get it hot and bubbly and thickened.)

Answer 7

The reason it's called "Meatloaf" and not "Beefloaf" is because you need to use a combination of 1/3 ground beef, 1/3 ground pork and 1/3 ground veal. If the veal suits you wrong you can just go half and half with beef and pork....Enjoy the loaf...

Answer 8

2 lbs ground round 1 large onion chopped pepperidge farm dry dressing croutons 1/4 cup catsup. mix all up in a bowl may add garlic or bread crumbs.place into heat resistant glassware oven preheated to 375 degrees.about 45 minutes at sea level. but i check every 15 minutes wait until the top is brown stick a tooth pick into it and if its clean its ready.cover top with catsup and get a spoon you dont want to drop any

Answer 9

1 pound hamburger
1 grated onion
1/4 cup ketchup
1/3 cup dry bread crumbs
1 egg

1/4 ketchup + 1/4 water for glaze
bake 350 degrees - 45 minutes to an hour

Answer 10

2 pounds of human flesh , a tin of chopped tomatos spices , eggs , chuck it in a blender with breadcrumbs pour the whole slop into a tin and bake till burnt turn out and serve with crusty bread and stolen Mc Donalds ketchup. yummy