Meatloaf recipe?

Question

I want make meatloaf and I need to find a good recipe can someone please help me??

Answer 1

Yep, this is really long... but you won't find a better recipe... this is just the best!!! enjoy!!!

BEST MEATLOAF

BASIC MIX:

1 1/2 pounds ground beef
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.
In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.

Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat. Bake in a 350 degrees Fahrenheit oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.


Optional Variations:

Choose one:
1. Eliminate salt, bouillon, and substitute 3 tablespoon onion soup mix. Sprinkle top with tomato soup and crushed crackers instead.

2. Use old-fashioned rolled oats instead of bread crumbs.

3. If you have leftover bread, especially Italian or French bread, substitute milk for the water listed in recipe, and soak about 2 cups bread in the milk prior to mixing into the meat mixture. Squeeze out the excess slightly before adding. Substitute this bread for the bread crumbs. After mixing everything together, you can also form this meat mixture into meatballs and fry in 1/2 inch olive oil in a heavy bottom skillet (such as cast iron). If making Italian meatballs, leave out the brown sugar and Dijon mustard, but be sure to use the Parmesan cheese. Season the oil in the pan with 2-3 whole cloves garlic (don't chop it up or it will burn instead of just roasting).

4. If you're in a hurry, you may use as a substitute 2 cups of barbecue sauce and eliminate the following ingredients:


1 c. ketchup
1 8 oz can tomato sauce
3 tbsp. balsamic vinegar
3 tbsp. of brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce


5. Eliminate the sauté crumbs. Sauté this mixture with onion and garlic for 5 minutes and layer a casserole with no-cook lasagna noodles. Place meat mixture to cover noodles. Add a sprinkling of Parmesan cheese and:

1/3 pound ricotta mixed with one egg
1/4 c. freshly chopped Italian parsley or 1 c. fresh spinach
1/2 pound grated mozzarella cheese


Cover with another layer of noodles, and top with 1 large can of tomato sauce mixed with 1/2 teaspoon each basil and oregano. Place in 325 degree oven 60 minutes or until bubbly, basting occasionally with sauce to prevent lasagna from drying out.
6. Form meat mixture into large doughnut shapes, approximately 6-7 inches across. When forming the doughnut, don't allow the center to actually become a doughnut hole; just thin it out, leaving a well in the center. Optionally, brush with ketchup. Crush 8-10 Saltine or Ritz crackers into crumbs and sprinkle over the doughnut shaped burger, concentrating the excess crumbs into the center. Sprinkle with onion and garlic powder and a liberal dose of soy sauce, allowing a 1/2 spoon or so to form in the well. This can optionally be topped with cheese and canned mushrooms if desired. Place in microwave and cook on high for 3 minutes or so, according to size, until the juices run clear and meat doughnut is done. Served with meat drippings as topping, there is no need for a bun. This is a fast and easy low-carb lunch!

7. Place 3-4 strips of bacon lengthwise along the top of the meatloaf. Garnish with rings of green or red bell pepper and bake as usual. 8. Use your imagination, get creative, and enjoy!

Answer 2

If you have a slow cooker this is very good.
Slow cooker Meat Loaf

Serve 4

500g minced beef (about 1 pound)
1 30g (1 ounce) packet of mushroom or onion soup
¾ cup rolled oats, fine or coarse
1 teaspoon paprika
½ teaspoon garlic or celery salt
¼ cup tomato sauce (ketchup)
½ teaspoon of dried oregano or marjoram
1 large egg
¼ cup of milk
1 fairly large carrot grated

Tear off a strip of baking paper, about 10cm (4 inches) longer than twice the height of the bowl.
Mix all the ingredients in a large bowl, with wet hands shape the mixture into a loaf that fits your slow cooker bowl. (I used my oval cooker)
Fold the baking paper in half lengthways and place the loaf crosswise on it, using the paper as a sling lower it into the slow cooker bowl. (leave it there for lifting the loaf out when cooked)
This is an option, I peeled potatoes, gave them a coat of light olive oil, wrapped each one in foil and placed them round the loaf to bake.
Cook on low for 6—8 hours.

We enjoyed the meal very much, hard to beat slow cooked food for taste, next time I will add a finely chopped onion to the mixture, perhaps instead of the soup mix.

Answer 3

MEATLOAF
● 1-1/2 lbs gr. beef
● 1 med. onion (grated)
● bread crumbs (preferably Pepperidge Herb Stuffing Mix)
● milk to soften stuffing mix
● 1 egg
● ¼ to ½ cup chopped gr. pepper
● parsley
● salt & pepper
● 1 med (16 oz?) can tomato sauce
● 1 med. onion (sliced thin)
● gr. pepper strips
 
- Pre-heat oven to 350 deg. (175 C)
- Put stuffing mix in sm. bowl or measuring cup.  Pour just enough milk to cover and put aside
- In med. bowl mix all remaining ingredients but the last 3
- Squeeze milk out of stuffing mixture and add to meat mixture and mix well.
- Shape meat mixture in loaf shape and put in baking dish.  (dish should be larger than meat to allow room for sauce and juices from cooking.)
- Place sliced onions and gr. pepper strips across the top
- Pour tomato sauce over all
 
Bake for about 1-1/2 hours, occasionally spooning juices over meat.  Sauce will mix with juices from meat to make a nice sauce.  The meatloaf will be very moist.  Serve with homemade macaroni and cheese, or whipped potatoes and a green vegetable and/or salad.

Answer 4

1.5kg mince meat,
1kg sausage mince, (usually come in 500g portions
2 cloves of garlic (crushed)
1 teaspoon of paprika
2 teaspoon of tomato puree or sauce,
1/2 tsp salt
1/2 tsp pepper
5 rashes bacon

layer a bread tin with bacon, mix all other indgredients in a bowl place into bread tin, bake in an oven at 220'C untill brown

once cooked slice and serve with gravy and baked vegetables,

you can experiment with herbs and spices to see which you prefer, rosemary and thyme are a good combination to place on the top for some extra zing

Answer 5

Fry up 1 pound of hamburger and drain
Make mashed potatoes
Mix a cream soup(I usemushroom or tomato) with the drained hamburger then mash down in a loaf pan. Put a can of drained veggies(your favorite) on top of meat mixture. Put mashed potatoes on top then bake at 350 for 45 minutes. I like to serve it with fruit or a salad.
My kids beg me for it!!

Answer 6

If you are ever in a big hurry, or you want to keep meatloaf on hand to make sandwiches, buy pre-cooked meatloaf at your supermarket. I'm not sure but I think the brand is Hormel or Armour and is found in the fridge section. Comes in a package.

(Try your supermarkets pre-cooked brisket. You'll be glad you did!)

Answer 7

2 lbs meat; 1 cup ketsup; 1/2 cup mustard; meatloaf spice mix (its at the store the gravies in envelopes aisle etc. ; 2 eggs; breadcrumbs ; johnnys; then put ketsup on top

Answer 8

2 lbs of gr beef.............2 1/2 cups Ritz crackers...................1 small onion..............2 eggs ...........3/4 cup ketchup............1/4 cup brown sugar .........2 slices bacon ..........TOPPING........1 cup ketchup........2 Tablespoons vinegar......3/4tsp salt ......2 tbsp mustard.............1/2 cup brown sugar..............Mix beef crackers onions eggs 3/4 c ketchup 1/4 c brown sugar. press into a loaf pan, place 2 slices uncooked bacon on top......bake 1 hour ......................Mix topping and for last 15 -20 minutes spread on top of loaf bake at 350 degrees

Answer 9

Mama's Cheesy Meatloaf

1 lb. ground chuck
1 egg, beaten
2 tbls. worcestershire sauce
1 cup ketchup
1/2 tsp. onion salt
3/4 stack Town House Crackers, crushed
2 cups grated cheese (I like sharp)

Mix all ingredients, except cheese. Press meat out onto plastic wrap about 1/2 inch thick. Sprinkle cheese over meat evenly. Roll up the meatloaf, jelly roll style. Tuck in the ends, and secure with LOTS of toothpicks. Bake at 350 degrees for about 45 min.

Sauce:
1 cup ketchup
1/2 cup mustard
1/2 cup brown sugar

Combine, and heat thoroughly. About 15 min. or 20 min. before meatloaf is done, pour on some of the sauce, and finish baking. Keep the rest to pour onto the meatloaf slices at the table.
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(CAMPBELL'S) BEST-EVER MEAT LOAF

1 can Campbell's condensed Golden Mushroom Soup, divided (not as good w/ plain mushroom soup)
2 lbs ground chuck
1/2 cup fine dry bread crumbs
1 egg, beaten
1/3 cup finely chopped onion
1 tbsp. Worcestershire sauce
1/3 cup water

In large bowl, thoroughly mix 1/2 cup of the soup, the beef, bread crumbs, egg, onion & Worcestershire. In 12 x 8" baking pan, firmly shape meat into 8 x 4" loaf.

Bake at 350 degrees for 1 1/4 hours or until done. Remove meat loaf to platter, keep warm.

Spoon off all but 3 tbsp. drippings from pan. Stir remaining soup & the water into drippings in pan, scraping up brown bits from bottom. Over medium heat, heat soup mixture until hot, stirring constantly Serve gravy with meat loaf.

Makes 8 servings.
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Bacon-Wrapped Meat Loaf with Brown Sugar - Ketchup Glaze
--Cooks Illustrated, Sept.1996

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. Serves 6 to 8

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

Meat Loaf
2 tsp. vegetable oil
1 medium onion , chopped medium
2 medium cloves of garlic , minced
2 large eggs
½ tsp. dried thyme
1 tsp. table salt
½ tsp. ground black pepper
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 tsp. hot pepper sauce
½ cup whole milk or plain yogurt
1 pound ground chuck
½ pound ground pork
½ 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 fresh parsley leaf , minced
8-12 slices bacon

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 Tbsp.s 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 .

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.

Answer 10

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