Does anyone have a good recipe for Meatloaf??

Answer 1

Italian Meatloaf

Ingredients
2 lb Lean ground beef
1 lb Italian sausage
1 1/2 c Cracker crumbs
2 Eggs, beaten
1 md Onion, chopped
1 Bell pepper, chopped
1/2 ts Salt
1/4 ts Pepper
1 ts Oregano
1 cl Garlic,minced
1 c Pizza sauce

FILLING:
1/2 lb Boiled ham,sliced thin
8 oz Grated Mozzarella cheese
1 cn (8 oz) mushrooms,drained

Instructions

Mix first eleven ingredients together.Reserve 1/4 cup pizza sauce. On a large sheet of wax paper,pat meat into a 10 x 13" rectangle. Arrange ham on top of meat mixture,leaving a small margin.Spread mushrooms over ham.Sprinkle cheese over all.Reserve small amount of cheese.Start at 10" size and roll meat like a jelly roll.Use wax paper to lift.When rolled tightly,seal edges.Place seam side down in a 9 x 13" pan.Brush with reserved pizza sauce.Bake 1 1/4 hours @ 375 degrees,10 minutes.Before done,sprinkle reserved cheese over and finish baking.Serves 10 to 12.

Answer 2

My husband hates meatloaf, but he will eat this.
1 lb ground beaf
11/2 cups stove top stuffing
1 egg, beaten
1/4 cup catsup
1/2 cup water

Mix meat, stuffing mix, water, egg, and catsup.

Shape meat mixture into an oval loaf and put in baking dish,

Bake at 375 (I bake at 350) for 1 hour or until center is no longer pink.

My top was burning so I cut the tep back. I love this and if you need something to add to the mix to make it more solid...I put bread crumbs instead of wasting all my stove top. I also cut this in half since it is just for 2 people so if you have a big family you have to double all of it!

My ex husband was a meatloaf fan and he thought this was the tops.

Good Luck and happy cooking!

Answer 3

INGREDIENTS:
2 pounds lean ground beef
1/2 cup rolled oats
1/2 cup fine dry bread crumbs
2 eggs, lightly beaten
1 can condensed French onion soup, undiluted
1/4 teaspoon salt
1/4 teaspoon pepper
ketchup


PREPARATION:
Combine all ingredients in a bowl; pack into a meatloaf pan or large (9x5x3-inch) loaf pan. Bake at 350° for about 1 hour and 15 minutes. Spread top with a little ketchup about 5 or 10 minutes before done.

Let rest a few minutes before slicing.
Serves 6 to 8.

Answer 4

I love this meatloaf! It is an odd recipe you will love it!

2-3 lbs of ground beef depending on how many you are serving or how many leftovers you want
1/2 of a large or 1 med. white onion diced
3/4-1 cup quick cook oats
2 eggs beaten
1tsp. chili powder
1tsp. cumin
a splash of chicken broth or milk
salt and pepper to taste

Combine all ingredients and shape into two small or one large loaf. Top with the following barbecue sauce mixture:

1/2 cup catchup
2 tbsp. grainy or yellow mustard
1/4 tsp. each of chili powder and black pepper
the juice of one lemon
6 slices your choice of bacon
brown sugar for sprinkling

Combine catchup, mustard, chili powder, black pepper and lemon juice. Spread mixture over your loaf. Place bacon horizontally and side by side to cover your meat loaf and sprinkle generously with brown sugar. If you are making 2 loafs just divide the bacon between both. Just when your meatloaf is nearly done set your oven to broil to crisp up the bacon.

It is delicious and everyone always loves it.

Answer 5

Best-Ever Meat Loaf
INGREDIENTS
2 eggs
2/3 cup milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup shredded Cheddar or mozzarella cheese
1 tablespoon minced fresh parsley
1 teaspoon dried basil, thyme or sage
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 pounds lean ground beef
TOPPING:
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard
DIRECTIONS
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 7-1/2-in. x 3-1/2-in. x 2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350 degrees F 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 meat thermometer reads 160 degrees F, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.
SERVINGS 6

Answer 6

"Down-Home Meat Loaf" - 8 servings

2 eggs; beaten
1/4 cup milk
2 cups soft bread crumbs
3/4 cup finely chopped onion
1/3 cup finely chopped green pepper
2 tbsp. prepared horseradish
1 1/2 tsp. salt
1 tsp. ground mustard
2 lbs. ground beef
1/4 cup catsup

In a bowl, combine the first 8 ingredients. Crumble beef over mixture; mix well. Press into greased 9x5x3" loaf pan; bake at 350* - 1 hour. Spread with catsup; bake 15-20 minutes longer or until a meat thermometer reads 160* and meat is no longer pink. Let stand for 10 minutes before slicing. Meat loaf may be frozen for up to 3 months.

Answer 7

I use the recipe on the box of Lipton's Onion Soup Mix. It is very easy and my family loves it (1 pkg. onion soup mix, 1/3 cup bread crumbs, 1/3 cup ketchup, 2 eggs, 2 lbs. ground beef). The only alteration is cooking time, the box says 70 minutes but I find that 60 minutes is enough in a loaf pan. Sometimes I substitute other types of ground meat for variety.

Answer 8

SPICY CAJUN MEATLOAF

INGREDIENTS:
2 Tbsp. olive oil
1 onion, chopped
1 rib celery, chopped
1/2 green bell pepper, chopped
3 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. white pepper
1/8 tsp. pepper
1/2 tsp. cumin
1 Tbsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/4 cup milk
1/4 cup ketchup
2 eggs, beaten
1/2 cup soft bread crumbs
1 lb. lean ground beef
1/2 lb. lean ground pork
PREPARATION:
Preheat oven to 375 degrees. Heat olive oil in a heavy 10" skillet over medium heat. Add onion, celery, green pepper and garlic and cook uncovered for 5-6 minutes, stirring constantly, until tender. Add salt, peppers, cumin, Worcestershire sauce and Tabasco sauce. Remove from heat and let cool 15 minutes.
Stir in milk, ketchup, eggs, and bread crumbs and mix well. Add ground beef and pork and mix gently, just until combined. Place meatloaf mixture into a greased, 9"x5" loaf pan, patting gently.

Bake meatloaf, uncovered, at 375 degrees for 50-55 minutes or until it is dark brown and pulls away from the sides of pan. Interior temperature should be 160 degrees. Carefully drain fat from pan. Cover meatloaf and let stand for 10-15 minutes before slicing. Serves 6-8

Answer 9

I sure do, we had this last night and it is awesome!

Meatloaf with Tomato Gravy
From Food Network Kitchens
Ingredients
Meatloaf:
1/2 cup dry bread crumbs
2 tablespoons extra-virgin olive oil
1/2 medium onion, diced
2 cloves garlic, minced
2 teaspoons dried oregano
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 1/2 pounds meatloaf mix (or pork and beef combo)
1/3 cup grated Parmesan
2 teaspoons Worcestershire sauce
2 large eggs, beaten

Gravy:
1/2 medium onion, diced
3 cloves garlic, smashed
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
3 tablespoons tomato paste
1 bay leaf
1 (15-ounce) can low-sodium chicken broth
1 (15 1/2-ounce) can crushed tomatoes
1/4 cup grated Parmesan
1 teaspoon red wine vinegar
1 teaspoon kosher salt
Freshly ground black pepper

Instructions
Preheat oven to 350 degrees F.

Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute.
Transfer to a large mixing bowl and set aside. Add the olive oil, onions, garlic, oregano, salt, and

pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. Add the
onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix
gently. Add the eggs and stir to coat the meat completely.

Transfer to a foil-lined sheet pan and gently press into desired shape. Bake until an instant read
thermometer registers 160 degrees F in the center of the loaf, about 45 minutes.

Tent the meatloaf with foil and let rest for 15 minutes while you make the gravy (or you can make
the gravy while the meatloaf is baking).

Gravy: Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over
medium-high heat until browned, about 6 minutes. Add the tomato paste and bay leaf. Stir until paste
turns brick red and garlic is fragrant, about 3 minutes. Add the chicken broth and crushed tomatoes.
Bring to a boil over high heat. Reduce heat to maintain a simmer and cook sauce until it thickens,
about 5 minutes. Whisk in Parmesan cheese, vinegar, salt, and pepper. Discard the bay leaf and
transfer the sauce to a gravy boat. Slice the meatloaf and serve with the gravy.

Answer 10

My mom made meatloaf with a blend of equal parts ground veal, ground beef, and ground pork. She added crushed pizza flavored goldfish crackers and V8 juice. And, she put ketchup and bacon on top.