im looking for an authentic american recipe for meat loaf can any one help?

Answer 1

Old-Fashioned Meat Loaf


6 to 8 servings

2 pounds ground beef
1 onion, finely chopped
1 green bell pepper, finely chopped
1 egg
3/4 cup Italian-flavored bread crumbs
1 cup ketchup, divided
1/2 teaspoon black pepper
1 tablespoon brown sugar

Preheat the oven to 350°F.
Coat a 9" x 5" loaf panwith nonstick cooking spray.

In a large bowl, combine the ground beef, onion, green
pepper,egg, bread crumbs, 3/4 cup ketchup, and the black
pepper.
Using your hands, mix the ground beef mixture well;
place in the loaf pan.

Bake for 1 hour.
Brush with the remaining 1/4 cup ketchup,
sprinkle with the brown sugar,
and bake for 15 to 20 minutes,
or until no pinkremains and the juices run clear.

Drain, and allow to sit for 5 minutes; slice and serve.


Boston Market Meatloaf

1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder

1. Preheat oven to 400 degrees.

2. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over
medium heat. Heat the mixture until it begins to bubble, stirring often, then
remove it from the heat.

3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.
Use a large wooden spoon or your hands to work the sauce into the meat until it
is very well combined.

4. Combine the remaining ingredients with the ground sirloin-- flour, salt,
onion powder and ground pepper. Use the wooden spoon or your hands to work the
spices and flour into the meat.

5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections
which allows the fat to drain, but if you don't have one of those a regular loaf
pan will work). Wrap foil over the pan and place it into the oven for 30
minutes.

6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if
you aren't using a meatloaf pan, drain the fat.

7. Using a knife, slice the meatloaf all the way through into 8 slices while it
is still in the pan. This will help to cook the center of the meatloaf. Pour the
remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down
the center. Don't spread the sauce.

8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until
it is done. Remove and allow it to cool for a few minutes before serving.

Serves 4.

Answer 2

this is my personal recipe for meatloaf- hope you like it

Meatloaf

For every two people served, use:
1 lb ground beef
1 egg
1 TBSP milk
1 tsp brown gravy mix
2 TBSP chopped onion
1 TBSP catsup
½ tsp mustard
1/8 tsp each salt, pepper, garlic powder
¼ cup bread crumbs

Mix all ingredients by hand until well blended. Spray pans with cooking spray. Place meatloaf mixture in pan large enough to make a nice loaf (also make sure pan is big enough to hold any grease that might run out)

Cook meatloaf at 350* for
30 minutes if using 1 lb meat;
45 minutes if using 2 lbs meat;
1 hour for 3-4 lbs meat;
1 hr 15 minutes for 5-6 lbs meat

TOPPING

For each 1 lb of meat…
2 TBSP catsup
1 tsp mustard
1 TBSP French dressing
¼ cup Unpacked brown sugar

Mix all ingredients together and spoon over meatloaf, covering up completely. Return to over for 10-15 minutes.

Answer 3

American Meatloaf

A good recipe for a meatloaf will give you many strings to your culinary bow. Serve it hot on a cold winter's day with some buttery jacket potatoes or, if the weather is warm, it's lovely served cold with salads and chutney or pickles. You can take thick chunks to serve with crusty bread on a picnic, and any leftover meatloaf is wonderful in sandwiches for a lunch box. For a special occasion serve it with Cumberland Sauce, which goes particularly well with it hot or cold. For an economy version, replace the wine with cider or stock and serve hot with fresh tomato sauce, or cold with pickles and chutneys.


Serves 8

Ingredients
1 lb (450 g) minced beef
1 lb (450 g) minced pork
2 medium onions, very finely chopped
2 cloves garlic, peeled
3 heaped tablespoons chopped fresh parsley
1 level dessertspoon chopped fresh thyme
1 large egg
3 oz (75 g) white bread, sliced and crusts removed, cut into 1 inch (2.5 cm) cubes
3 tablespoons milk
1½ rounded teaspoons mustard powder
2 tablespoons Worcestershire sauce
4 fl oz (110 ml) dry white wine
about 8 slices (6 oz/175 g) traditional smoked streaky bacon
salt and freshly milled black pepper


Pre-heat the oven to gas mark 2, 300°F (150°C).

You will also need a 2 lb (900 g) loaf tin, 7½ x 4¾ x 3½ inches deep (19 x 12 x 9 cm deep), preferably non-stick.

The best way to make a meatloaf is in a large food processor, if you've got one. In which case you can begin by chopping the onions, garlic, parsley and thyme all together until the onion is very finely chopped, then add the meats and break in the egg. Place the bread in a little bowl, spoon the milk over, then mix it with your hands or a fork until the bread has broken down to fine crumbs. Add these to the processor along with the mustard powder, Worcestershire sauce, wine and a really good seasoning of salt and pepper. Now, switching on and off, or using the pulse button, mix the whole lot together until thoroughly blended. If you don't have a food processor, grate or mince the onion, chop the garlic finely then mix everything thoroughly in a large bowl.

When the mixture is ready, pack it into the loaf tin and smooth the top with the back of a spoon, then snip the rinds off the bacon and lay the slices all along the top of the meat, slightly overlapping, and press them down firmly. Now place a piece of foil over the top and twist or pleat the corners. Stand the tin in a shallow baking tin, pour about 1½ inches (4 cm) boiling water into the tin straight from the kettle and place the whole thing on the middle shelf of the oven. Let it cook slowly for 2 hours. After that remove the foil and dig a skewer into the meatloaf; press it down to make sure that the juices are running clear. Now, if it's cooked, remove it from the oven then let it cool for about 30 minutes and after that, if you're serving it cold, replace the foil and place something heavy on top to weight it down. Leave it weighted like this until it's completely cold. This makes the meatloaf easier to slice. If you're serving the meatloaf hot, just allow it to rest for 30 minutes in the tin, covered with foil, then turn it out on to a board and serve cut in slices.

Answer 4

1 lb hamburger (No less than 20% fat)
1 lb ground Buffalo (Doesn't get more American than that - if you can't find buffalo then use lamb, veal, turkey, or half hamburger/ half pork)
1 lb of ground pork or loose pork sausage (Buffalo is dry, it needs the extra fat that pork has, using sausage gives the loaf a lot of flavor)

1 box of oyster crackers (or 1 sleeve of club crackers) ground in the food processor until rough crumbs

1 onion cut into chunks
1 green pepper roughly chopped
2-3 handfuls of baby carrots
(Put the veggies in the food processor and chop until they are the size of a a rough dicing - don't make soup)

Put all of this in a bowl with
1 egg
1/2 c Honey
1 c ketchup
1 tsp cumin (or to taste)
1 tsp salt (or to taste)
1 tsp pepper (you get the idea)
1 tsp chili powder
2 tbsp of worchester sauce

Fold gently with your hands, don't squeeze, until everything is combined. You may have to add 1 more egg or more crumbs to get the texture right depending on how juicy the vegetables are.

You preheated the oven to 350 right?

On a piece of parchment paper on a cookie sheet, firmly pat the loaf into shape (I go with the size of a loaf of bread but longer, the better to make sandwiches with the leftovers). Shape a divot into the top of the loaf.

Put the loaf in the oven for thirty minutes (Or until it reaches a core temperature of 150 degrees). While the loaf is baking, make a sauce out of:

1 c ketchup
1/2 cup honey
2 tbsp worchester sauce
1 tsp cumin
1 tsp chili powder

When the loaf reaches 150, brush the sauce all over it (especially in that trench you made earlier). Save enough sauce (or make some more) to serve alongside the meatloaf. Put the loaf back in the oven until it reaches and internal temp of 165 (the safe temp for pork).

My dad prefers using oatmeal (not instant) in place of the crackers (use about 1 cup or so).

People I know who hate meatloaf love this recipe. My otherwise vegetarian sister eats herself sick on this stuff.

Bon Appetit!

Answer 5

www.foodtv.com is a great source for recipes.

This one is pretty tasty and easy!

Old-fashioned Meat Loaf- A.K.A "Basic" Meatloaf
Recipe courtesy Paula Deen

Old-fashioned Meat Loaf- A.K.A
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

Answer 6

All-American Meatloaf Recipe
Serves 12
Ingredients:
# 2 lb grd chuck or sirloin
# 1 tsp salt
# 3/4 cup oatmeal
# 1/4 tsp pepper
# 1 x onion
# 1/2 cup catsup
# 1 tbsp horseradish
# 1/4 cup milk
# 3 tbsp b sugar
# 2 x eggs
# 2 tsp mustard (prepared)
# 1 tbsp horseradish

Instructions:
1. Combine first 9 ingredients; shape into two 7 1/2 x 4" loaves.
2. Place on a lightly greased rack of a broiler pan; bake at 350 for 40 min.
3. Combine 1/2 cup catsup, 1 tbsp horseradish and remaining ingredients; spoon over meatloaf and bake an additional 5 min. 4. Serve immediately or freeze. for catsup you can use Ketchup instead

Answer 7

To two pounds ground round add one package lipton dry onion soup mix.follow directions on package , add italian bread crumbs, season to taste. Bake in a 350 degree oven for 90 minutes. Remove from the oven and spread ketchup over the meatloaf return to the oven for 20 minutes. enjoy

Answer 8

2 lbs ground meat (beef, turkey, or a mixture of what ever)
1 onion diced
1/2 green pepper diced
1 box stove top stuffing - any flavor ( I use the savory)
1 egg
1/2 can tomato sauce
salt-pepper-garlic to taste (I don't use much because of the seasoning in the stuffing)

mix all together and mold into pan pour rest of tomato sauce over the top-bake and enjoy!!

Answer 9

I don't do any measuring, but it still comes out great. Here goes:
1 lg. pk. hamburg meat
2 eggs
bread crumbs to balance out the eggs in moisture
garlic powder, salt, pepper

Bake in 350 degrees oven, covered with foil, until toothpick inserted in it is clean. Take it out, spread ketchup on the top, return to the oven, uncovered, for about 5-7 mins. (Don't let the ketchup dry up totally.)

That's mine- enjoy!

Answer 10

1 LB GROUND CHUCK
1/2 CUP CHOPPED ONION
1/2 CUP CHOPPED BELL PEPPER
1 CUP OATMEAL
2 EGGS, BEATEN
2/3 CUP CANNED CHOPPED TOMATOES
2 GARLIC CLOVES, SMASHED
1 TSP SALT
1/4 TSP PEPPER

OPTIONAL: BACON SLICES MAY BE PLACED OVER THE TOP BEFORE BAKING IF DESIRED.

MIX ALL INGREDIENTS AND FORM LOAF. BAKE AT 350 DEGREES FOR 1 HOUR.