Anyone have a good meat loaf recipe that is a little different than usual. I am tired of the same ones I make

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.

Answer 2

Brown Sugar Meatloaf
"This is an easy tasty meatloaf. It tastes as good as it smells!"
INGREDIENTS
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.

Answer 3

You can use ground beef or ground turkey. The market use to sell a meatloaf mix of ground veal & ground beef.


Mozzarella Stuffed Meat/Turkey Loaf
Serving Size : 6

1 1/4 pounds ground turkey breast
1 10-oz pkg frozen chopped spinach, thawed, squeezed dry
1/2 cup minced onion
1/2 cup seasoned bread crumbs
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
2 egg whites
salt and ground black pepper, to taste
1/4 teaspoon cayenne pepper
4 ounces fresh mozzarella, cubed
2 tablespoons ketchup
2 tablespoons Dijon mustard

Preheat oven to 375°

In a large bowl, combine turkey, spinach, onion, bread crumbs, parsley, oregano, egg whites, salt and peppers. Mix until combined and divide in half.

Press 1/2 of the turkey into an 8-inch loaf pan covered in foil. Top bottom half with cubed mozzarella cheese. Press the rest of the turkey mixture over top and press down to flatten the top.

In a small bowl, combine the ketchup and mustard and with a pastry brush, brush the top of the meatloaf. Bake about 1 hour, until top is golden and the loaf begins to pull away from sides of pan. Let stand 10 minutes before slicing.

Answer 4

This is called the good stuff.

Do your burger with different seasoning etc like you usually do but when you layer it in first put about an inch of meat then ham and swiss or whatever cheese you like and then Heinz 57. Repeat this so you have a layer of loaf and then ham and cheese and heinze up to the top. Top it off with heinze 57 and five minutes before you are ready to take it out put the remaining ham and cheese over it to melt it up. It is very flavorful. Hope you try it.

Answer 5

This is the best meat loaf recipe I've ever eaten. My family are chefs and restaurateurs and none of us ever made a meat loaf this good. It's perfect and delicious.

BACON WRAPPED MEAT LOAF WITH GLAZE from COOKS ILLUSTRATED

From their 9/1996 issue:

If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking. If available at your supermarket in the meat case or by special order, you can use 2 pounds meatloaf mix in place of the ground beef, pork, and veal.

Serves 6 to 8

Brown Sugar - Ketchup Glaze
1/2cup ketchup or chili sauce
4tablespoons brown sugar
4tablespoons cider vinegar or white vinegar

Meat Loaf
2 teaspoons vegetable oil
1 medium onion , chopped medium
2 medium cloves garlic , minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 cup whole milk or plain yogurt
1 pound ground beef chuck
1/2 pound ground pork
1/2 pound ground veal
2/3 cup Saltine crackers , crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
1/3 cup minced fresh parsley leaves
6 - 8ounces bacon , thin sliced (8 to 12 slices, depending on loaf shape)


1. For the glaze: Mix all ingredients in small saucepan; set aside.

2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf, (see illustration 1, below).

5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.

TIPS: Make sure you form the meat into a loaf and place on a shallow baking pan like a jelly roll pan, it must have a rim.

I know this recipe has lots of ingredients but the real pressure in making this is having everything ready when you are. You can prep this recipe's ingredients well before-hand.

Once you make this recipe you will LOVE it and always make it. After making it a second time you will just know it. And the saltine cracker crumbs taste the best as the filler.

If you don't have one, INVEST IN A QUICK READ MEAT THERMOMETER and an OVEN THERMOMETER!

Having the right temperature is CRUCIAL to any baking or roasting so make sure your oven is correct and that can ONLY be done by having a separate oven thermometer.

DO NOT EVER use a loaf pan to make a meatloaf. The meat just steams and boils in it's own juices in a loaf pan. ick!

ENJOY this recipe! I'm sure you will love it and say, like I did, "Wow! I've never in my life tasted such a delicious meat loaf!"

Answer 6

Meat Loaf with New York Chilli Chutney


1 tbsp Olive oil
50g Butter
1 onion, finely chopped
1 carrot, finely chopped
3 celery sticks, chopped
2 cloves garlic, finely chopped
pinch of Chilli powder
1 tbsp thyme leaves
1kg minced beef
1 egg white
100g breadcrumbs
salt and fresh ground black pepper

For the chutney:
200ml red wine vinegar
200g brown sugar
8 Tomatoes, cut into chunks
2 red chillies, deseeded and chopped
juice of ½ lime
6 basil leaves, shredded

Method
1. Heat oil and butter in a pan. Add all the chopped vegetables, the garlic and chilli powder and cook for 5 minutes, until softened. Remove from the heat and add the thyme.
2. Place the minced beef in a large bowl; stir in the vegetables, egg white and breadcrumbs and season with salt and pepper.
3. Set the oven to 180°C/gas 4. Lightly butter a loaf tin or terrine mould with a 900g capacity and place the minced beef mixture into it, making sure the surface is level. Place in a roasting pan filled with water and cook for 50 minutes.
4. Remove from oven, and then place a wooden board over the top of the meatloaf to weigh it down and leave to cool. Once cooled, flip the meatloaf out onto a plate and slice.
5. Grill the sliced meatloaf and serve with mashed potato and green beans that have been tossed in Dijon mustard, olive oil and lemon juice.
6. To make the New York chilli chutney, boil the sugar and vinegar together until the mixture has formed a syrup.
7. Add the tomatoes, and simmer on a low heat for 40 minutes. Add the chillies and cook for a further 10 minutes. Remove from the heat and leave to cool. Stir in the lime juice and the shredded basil. Serve with the meat loaf.

Answer 7

MEAT LOAF WITH SAUTEED MUSHROOMS

Meat loaf has been a favorite throughout the century, especially during the 1940s when meat was rationed and ground beef was a bargain cut. We’ve put a contemporary stamp on this suppertime classic by adding lots of caramelized onions.


Ingredients:

5 tablespoons olive oil
3 large onions, coarsely chopped
1 tablespoon sugar
2 teaspoons dried oregano
2 garlic cloves, minced
1/4 cup apple cider vinegar
1 pound lean ground beef
1 pound ground pork
1 14 1/2-ounce can crushed tomatoes with added puree
2 large eggs
1 cup crushed saltine cracker crumbs
1/2 cup chopped celery leaves
1/4 cup dry white wine
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper

1 pound mushrooms, sliced


Preparation:

Preheat oven to 350°F. Oil 13x9x2-inch roasting pan. Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add onions and sugar; sauté until onions are deep golden brown, about 15 minutes. Stir in oregano and garlic. Add vinegar; cook until evaporated, about 2 minutes. Transfer to large bowl and cool.
Add ground beef, pork, 1 cup crushed tomatoes and next 6 ingredients to onions. Mix with fork until just blended. Form meat mixture into 10-by-5-inch loaf shape in prepared pan.

Bake 45 minutes. Spread remaining crushed tomatoes over meat loaf. Drizzle with 1 tablespoon oil. Bake until thermometer inserted into center registers 155°F, about 1 hour. Cool 15 minutes.

Meanwhile, heat 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sauté until tender, about 12 minutes. Season to taste with salt and pepper.

Cut meat loaf into thick slices. Spoon mushrooms and pan juices over.

Serves 6 to 8.

*** I am sure you will find it good and the best answer.

Answer 8

I like to trade out the ketchup or barbecue sauce for salsa and add in cubes of cheese. You can criss cross the top of the loaf with bacon too, which is really good.

Answer 9

I just got this recipe out of the most recent Kraft magazine:

Marvelous Mini Meatloaves

Take 1 pound extra lean ground beef, I package (16 oz) Stove top stuffing mix, and one cup water and add your choice of the following:

For Italian add 1 teaspoon Italian seasoning and top with spaghetti sauce and Mozzarella cheese

For Fiesta add 2 teaspoons chili powder and top with salsa and shredded Mexican style cheese

For Mediterranean add 1 teaspoon dried oregano leaves and top with chopped roasted red peppers and feta cheese

For BBQ add 1 teaspoon garlic powder and top with BBQ sauce and cheddar cheese.

Preheat oven to 350. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray: make an indentation in center of each and top with the sauce.
Bake 30 minutes or until cooked thorough. Top evenly with cheese: continue baking 5 minutes or until cheese is melted.
Enjoy!! :)

Answer 10

Take your favorite recipe, spread it out on wax paper in the shape of a rectangle, place strips of ham on it, cover that with provolone cheese, add drained chopped spinach if you like, roll up, seal the ends lift and place in pan than bake according to your recipe.