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Question

Planning on having meatloaf Saturday night and let's face it....meatloaf can be boring. Looking for your ideas/recipes to perk it up a bit. Thanks!

Answer 1

I make taco meatloaf -- using the taco seasoning you buy in the store, add the regular....egg, bread crumbs, etc. But I also use a LOT of cheese (makes it nice and fattening too). I use mozzarella and sharp cheddar. Everyone loves it at my house. It's sort of my own recipe. Like you, I get bored with plain meatloaf and came up with it one day on a whim.

Answer 2

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!





Episode#: TU0105
Copyright © 2006 Television Food Network, G.P., All Rights Reserved

Answer 3

Meatloaf Pie
This is simple, easy and delicious.
1 lb lean ground beef
1/2 cup fresh breadcrumbs
1/2 cup tomato sauce
1/4 cup chopped onions
1/4 cup chopped green peppers
1/4 teaspoon oregano
1 1/2 teaspoons salt
fresh ground black pepper
1 1/3 cups instant rice
1 cup water
1 1/2 cups tomato sauce
1/2 teaspoon salt
1 cup grated sharp cheddar cheese
5-6 servings

1. Combine the ground beef, bread crumbs, 1/2 cup tomato sauce, onions, green pepper, oregano, salt and pepper. Mix gently but well. Pat into a 9 inch pie plate to form a shell with a 1-inch fluting around the edge.
2. Combine rice, water, tomato sauce, salt and 1/4 cup of the cheese. Fill meat shell. Cover with foil and bake at 350*F for 25 minutes.
3. Uncover and sprinkle with the remaining cheese. Continue to bake for another 10 to 15 minutes, uncovered.

Answer 4

I like to take 2 lbs of very lean hamburger, mix it with a package of onion soup mix, diced onions, an egg, a bit of milk, and some garlic powder-mix and make into a round loaf-cooks more evenly. Then I line a caserole dish with about an inch of brown sugar, then an inch of ketchup on top of that. Put the loaf on top of that and bake at 350 degrees for 45 minutes, skim off any fat from the top and stir the sauce to mix completely, pour some sauce over the top and bake another 20 to 30 minutes. I serve this with mashed potatoes-use sauce for gravy and we always put sour cream on our potatoes too. I also serve with a nice salad and dinner rolls warmed in the oven. Sorry-I do not have measurements-just never measured before.

Answer 5

meet loaf? well, i dun like that=P try some italian dishes or hispanic ones such as spaghetti, a bit normal though, tacos, carne de asada or somethin else. i think u can find recipes easily on the web. ps i'm a young male who doesn't know much about cooking but i try to help.

Answer 6

pizza & pasta common try

Indian Barbequed Chicken
(Murg Tandoori)

Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian (Mughlai) Non-Vegetarian

1 medium (about 800 grams) chicken cleaned and skinned
1 cup(s) yoghurt well beaten
1 teaspoon(s) each of hot spice mix (garam masala), cumin and red chilli powders
4 whole red chilli(es) made into a paste with a little water
1 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) lemon juice
2 tablespoon(s) oil
butter for basting
salt to taste
finely cut onion rings, lemon wedges and finely chopped coriander leaves for garnishing


Make cuts on the chicken. Apply a mixture of red chilli powder, half of the lemon juice and salt to the chicken and keep aside for about an hour.
Whisk the yoghurt in a bowl and combine the rest of the ingredients. Mix well. Rub this marinade well into the chicken and refrigerate preferably overnight or at least for four hours.

Skewer the chicken and barbeque it in a hot clay oven (Tandoor) or on an open hot grill for about 12 minutes or till the chicken is almost done.
Baste the chicken with butter and roast for another 3 minutes.
Garnish with onion rings, lemon wedges and finely chopped coriander leaves.

TIP:

If there is access to a traditional clay oven or a Tandoor, the chicken should be barbequed in it. Alternatively, use an open hot grill.


Creamy Chicken Kababs
(Murg Malai Kabab)

Serves: 4
Cooking time (approx.): 15 minutes
Style: North Indian (Mughlai) Non-Vegetarian

12 boneless pieces (about 800 grams) of chicken
2 tablespoon(s) fresh cream
1 egg(s) lightly beaten
4 green chillies finely chopped
2 tablespoon(s) finely chopped coriander leaves
½ teaspoon(s) each of mace and nutmeg powders
1 teaspoon(s) white pepper powder
1 tablespoon(s) each of ginger and garlic pastes
1 tablespoon(s) grated cheese (optional)
1 tablespoon(s) lemon juice
butter for basting
salt to taste
finely cut onion rings and lemon wedges for garnishing


Make cuts on the chicken pieces. Mix together rest of the ingredients except for the lemon juice and rub this paste onto the chicken pieces. Refrigerate for at least three hours, preferably overnight.
Preheat the oven and skewer the chicken pieces. Baste with butter and cook for about 15 minutes or till the chicken is tender.
Sprinkle lemon juice before serving. Garnish with onion rings and lemon wedges.

TIP:

If the chicken is marinated overnight then the cream should be added only a few hours before cooking the chicken.
Serve hot with: Green chutney (Hari chutney)

Answer 7

Add lots of peppers to it - make it SPICY!

Answer 8

Nothing like pizza & pasta................................................................