Can anyoneone suggest a good Meatloaf recipe?

Answer 1

how about one of these?

Favorite Meatloaf
Source: Kraft
Prep Time: 15 min
Total Time: 1 hr 25 min
Makes: 8 servings

Ingredients
1 cup finely chopped onions (about 1 large)
1/4 cup Light Zesty Italian Reduced Fat Dressing
2 lb. extra lean ground beef
3/4 cup ketchup, divided
1 pkg. (6 oz.) Stuffing Mix for Chicken
1 cup water
2 egg whites
1/2 cup 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese

PREHEAT oven to 375°F. Cook onions in dressing in large nonstick skillet on
medium heat 8 to 10 min. or until golden brown, stirring frequently. Remove from
heat; cool slightly. COMBINE meat, 1/4 cup of the ketchup, the stuffing mix,
water, egg whites and onions; mix well. Place meat mixture in 13x9-inch baking
dish; shape into 10x5-inch oval loaf. Spread with remaining 1/2 cup ketchup.
BAKE 55 min. to 1 hour or until cooked through (160°F). Sprinkle with cheese;
bake 2 min. or until cheese is melted.

Turkey Meatloaf
1 (14 ounce) package firm tofu, drained and mashed
2 pounds ground turkey
1/2 cup dry bread crumbs
1 (1 ounce) envelope dry onion soup mix
1/4 cup minced green bell pepper
2 eggs, beaten
1/4 cup brown sugar
1/4 cup soy sauce
1 teaspoon prepared yellow mustard

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a 9 inch square baking dish.

2. In a bowl, mix the tofu, turkey, bread crumbs, soup
mix, green pepper, and eggs.
Place the mixture into the prepared pan, and mold
into a loaf shape.

3. In a saucepan over low heat, blend the brown sugar,
soy sauce, and mustard.

4. Bake the meatloaf 30 minutes in the preheated oven.
Drizzle with the sauce mixture, and continue baking 15
minutes, or to an internal temperature of 180 degrees F
(80 degrees C).




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.



Country Meatloaf
1 cup chopped onion
1 cup bell pepper - chopped
3 tablespoons parsley - minced
1 teaspoon pepper
3/4 teaspoon salt
2 cloves garlic
1/2 cup provolone cheese - shredded
1 egg - lightly beaten
1 slice white bread, low calorie - torn
1 1/2 pounds ground round
vegetable cooking spray
1/3 cup ketchup

Instructions:
Preheat oven to 350 degrees F. Combine onion, bell pepper, parsley, pepper,
salt, garlic, cheese egg and bread in a large bowl. Mix well. Crumble meat over
mixture Stir until just combined. Coat 9 x 5 inch loaf pan with cooking spray.
Pack mixture into pan. Spread ketchup over top of loaf. Bake until meat loaf
registers 160 degrees F (1 hour). Let loaf stand in pan for 10 minutes. Serve.

Answer 2

Basic Meatloaf Recipe 1 1/2 lbs lean ground beef 1 large onion, chopped medium fine OR 1 envelope Lipton onion soup mix 2 eggs, beaten 1 sleeve saltine crackers, crushed salt & pepper 1/2 tsp garlic powder ketchup ***Sometimes, if I have it on hand, I add half a pound of spicy pork sausage. Mix everything except ketchup together in a large bowl. Form into a loaf shape and place in a 10 x 13 inch baking pan. Cover the top of the loaf thickly with ketchup. Place a tent of foil over the loaf so the ketchup won't burn. Bake at 350 for about an hour -- or until the sides start to brown and the ketchup gets sticky.

Answer 3

Yes, I have used this meatloaf recipe for years. Hope your family likes it.

Magnolia's Italian Meatloaf

1 pound ground meat
1/2 cup Progresso Italian bread crumbs
1/2 cup fresh grated parmesan cheese
1 – 8 ounce can tomato sauce (1/3 cup reserved for topping on loaf)
1/2 tsp. salt (I use kosher salt)
1/4 tsp. pepper
1/8 tsp. garlic powder
1 large egg
1/2 tsp. onion powder or 1 small grated onion

Mix bread crumbs, parmesan cheese, 2/3 cup tomato sauce, salt, pepper, garlic powder, onion and egg. Mix well. Then add ground meat and mix well. If the mixture seems a little dry, add some milk to desired consistency. Shape into a loaf and place glass loaf pan or a 7x11 glass casserole dish.

Pour rest of tomato sauce on top of the shaped loaf. Bake 350 degree oven for one hour.

This is a favorite at our house!

Answer 4

Easy meatloaf:

1¼ hours 5 min prep
1-1 1/2 loaves

1-1 1/2 lb ground beef
1 egg
1 cup progresso garlic and herb-seasoned breadcrumbs
2 teaspoons water
2 teaspoons garlic powder
1 teaspoon salt

1. Preheat oven to 325.
2. Combine all ingredients in medium bowl.
3. Mix well with hands until thoroughly blended.
4. Spread into loaf pans- loosely, don't pack too tightly.
5. Cover with aluminum foil and bake for 45-50 minutes.
6. Remove foil and bake for an additional 15 minutes until top is brown (raise oven temp to 350 at this point for a crispier top).

Answer 5

Moms Sweet & Sour Meatloaf

Sauce:
2 small cans tomato sauce
1/4 cup worchestershire sauce
1/2 onion chopped
1 tablespoon dried parsley
1/2 cup brown sugar

Mix all sauce ingredients together in bowl, set aside.

Ingredients (Meatloaf):
2 pounds ground beef
1/2 chopped onion
1 egg, beaten
1/2 cup or more if needed, quick oatmeal (not instant)
1 teaspoon garlic salt

In another bowl add ground beef, 1/2 chopped onion, egg, oatmeal, garlic salt, pepper, and 1/3 of the sauce mixture. Mix together well.

Place in pan, making space between meat and pan around edges with fingers. Flatten top, spread more sauce over top and cook 1 hour, at 350F. Drain off grease half way (30 min) and add more sauce. Reserve some sauce for adding when served. The oatmeal disappears, is healthy and you can't taste it. It just holds it together better. Add more if you need it.

This is my personal recipe, I hope you like it. My family LOVES it!

Answer 6

Crockpot meatloaf
INGREDIENTS
2 pounds lean ground beef
2 eggs, beaten
3 tablespoons ketchup
3 tablespoons dry onion soup mix
3 tablespoons steak seasoning
3 tablespoons ketchup
DIRECTIONS
In a medium bowl, mix together the ground beef, eggs, 3 tablespoons ketchup, onion soup mix and steak seasoning using your hands. Pat lightly into the bottom of a slow cooker. Spread remaining ketchup over the top. Cover, and cook for 6 to 8 hours on Low, or 4 hours on High.

Meatloaf Cordon Bleu
INGREDIENTS
2 pounds extra-lean ground beef
1 cup Italian seasoned bread crumbs
1 small onion, chopped
2 eggs, beaten
1/8 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 ounces thinly sliced cooked ham
4 ounces provolone cheese, sliced
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.

Answer 7

One of my favorite meatloaf recipes is the following:
Mix : 1 lb 85% lean ground beef
( or a combo of ground beef, pork and lamb or veal
1/2 cup seasoned breadcrumbs
1 small chopped onion
1/2 cup chopped green or red pepper
1 egg
ketchup-- less thasn 1/4 c
curry powder-- try 1/2 tsp the first time
garlic powder, salt, parsley, paprika
It's the curry-ketchup flavor that defines this meatloaf-- experiment w the amounts. Hope you like it.

Answer 8

Try the following

Meatloaf
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).

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.

or Meatloaf
750g/1lb 10oz lean minced beef
175g/6oz sausage meat
1 egg, beaten
1 medium onion, finely chopped
1 clove garlic, crushed
1 tablespoon sage leaves, chopped
1 tablespoon mustard
1 heaped tablespoon tomato purée
110g/4oz fresh breadcrumbs
½ tsp paprika
salt and freshly ground black pepper

Method
1.Heat the oven to 180C/350F/Gas4.
2.Place all the ingredients in a large mixing bowl and mix thoroughly - it s best to use your hands here.
3.Transfer the mix to a 900g/2lb loaf tin and pat down until level. Cover the top of the mixture with an oiled piece of greaseproof paper.
4.Bake in the oven for 1 hour 30 minutes or until the meatloaf is cooked through. (Remove the paper 15 minutes before the end of cooking).

NB. If you prefer, you can place the meatloaf to bake in a bain marie (water bath) ie: in a baking tin half filled with water. Cook for a further 20-30 minutes if needs be. Baking the loaf in a bain marie ensures the meatloaf cooks through evenly and stays moist.

Answer 9

1 lb ground round
1 pack Onion Soup Mix
1 teaspoon garlic
1/2 teaspoon parsley
1/4 cup parmesan cheese
1/2 cup breadcrumbs
1 beaten egg
1/2 cup tomato sauce
salt and pepper

Mix above ingredients.
Put into loaf pan.
Bake for 1 hour in a preheated 350F degree oven.

Answer 10

BEST EVER MEAT LOAF

2 lbs ground meat: beef, deer, pork, etc.
1 big onion, cut up
Garlic, minced (I used 3 cloves)
Garlic Powder (I added a few shakes)
Parsley, cut finely (I use a lot of parsley: about 2/3 of a bunch, including stems)
Celery leaves, cut finely (I usually do not include this, so it is really optional)
1/4 c. Grated Cheese (Romano or Parmesan)
Bread Crumbs or Bread Cubes (I use 1/2 c. flavored bread crumbs, store bought)
2 eggs, beaten
1 whole Sweet green pepper, cut up, optional
1/2 can tomato or mushroom soup, optional (other half will go on TOP of the meatloaf.)
1 can 7 oz can sliced mushrooms, cut up, optional
rolled oats, optional
corn flake crumbs, optional (I usually do not include this)

Variety of fresh vegetables to go around your meatloaf
This is the amount of vegetables needed to fill up the rest of my roaster.
(My oval roaster pan measures 12" wide X 16" long by 4" high- without the lid on.)
1 lb carrots, peeled and cut into 2" pieces
3 sweet peppers (green or colored such as red, yellow, etc.), sliced into thin strips
1/2 pkg sliced mushrooms
1 medium zucchini (or 2 small), sliced or cubed
5 red potatoes, quartered (wash, but leave skins on)
Cut up the parsley finely. Almost an entire bunch of parsley (including the stems), cut up into tiny pieces. This made about a plate full! Dump it in your big mixing bowl. Do the same for the onion, and mince the garlic finely. After preparing each ingredient, you can add it to your bowl but you don't need to mix yet. Add all of the ingredients in no particular order to the mixing bowl one at a time, right on top of whatever was previously added. Double check the ingredients list, just to make sure you didn't forget anything. Don't forget your half can of tomato soup. Then start to mix it all up, first with a large spoon to get it started and then by hand, using both hands. When the meatloaf is mixed well by hand, you can form it into a loaf and place inside your roaster. Put a little olive oil in the bottom of your roaster. If you doubled the recipe to freeze one, then now is when you wrap it in wax paper (roll in several layers) and tape tightly. Place that inside several layers of plastic bags and then freeze. One recipe makes a large meatloaf. Prepare your vegetables that will go around the meatloaf. Slice up the sweet peppers into strips. I usually quarter the potatoes, and leave the skins on if using red potatoes. (If they are small, you can leave them whole if desired.) If using brown potatoes, I peel them; I also peel the carrots and cut them into 2 or 3 pieces each. You can use other vegetables if desired. Remember the other half of the can of tomato soup that you saved when you added half to the meatloaf ingredients? Well, now is when you spread the other half can of tomato soup on top of the meatloaf as shown below. Then begin layering your vegetables around the pan. It is ok to fill the pan up. Place roaster on one of the lower racks and bake at 325 degrees Fahrenheit for 2 1/2 hrs. It is said that the internal temperature of meat should be cooked to 160. Carrots and potatoes should be soft. Depending upon how many (or which kinds) of vegetables were added to the pan, you may or may not get a lot of juice at the bottom of the pan after cooking. You can use this juice in making gravy if desired, or you can just leave it alone, because once you put the leftovers in the refrigerator, it will congeal by the next day or be absorbed again into the meatloaf.

Answer 11

I make my meatloaf as simple as possible. I used to but a lot of different things in it, but now all I do is add two eggs, bread crumbs, and italian dressing, enough to make the meat moist. I have to say it come out great. It's quick and easy. It's great for meatballs when you're running late and having company for dinner.