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Archive for the ‘Meatloaf’ Category

Serves 6

  • 1 small onion
  • 1/2 green bell pepper
  • 1/2 cup milk
  • 1 egg
  • 3/4 cup seasoned bread crumbs
  • 1 tsp dried basil
  • 1 tbsp dried parsley
  • 1/8 tsp pepper
  • 1 1/2 lbs ground beef

Topping:

  • 3 tbsp ketchup
  • 1 tbsp honey
  • 1/2 tsp Worcestershire sauce
  1. Preheat oven to 350°F.  Line a 9×5″ loaf pan with foil.  Spray with cooking spray.  Chop onion and bell pepper together in food processor. 
  2. Combine milk and egg in a large bowl; add bread crumbs, basil, parsley and pepper.  Stir until blended.  Add onion and pepper; mix well.  Add beef; mix just to combine ingredients. 
  3. Shape beef mixture in prepared loaf pan.  Do not pack.  For topping, combine ketchup, honey and Worcestershire sauce in a small bowl.  Mix well.  Spread evenly over top of meat loaf. 
  4. Bake meat loaf until cooked through, about 1 hour.  Place pan on wire rack; let stand for 5 minutes.  Lift meat loaf out of pan and place on a serving platter.  Remove foil.  Serve immediately. 

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Serves 16

  • 4 large eggs
  • 3/4 cup ketchup
  • 3/4 cup barbecue sauce
  • 3/4 cup instant minced onion soup
  • 1/2 cup water
  • 1/4 cup sweet pickle relish
  • 2 tbsp Dijon mustard
  • 2 tbsp minced garlic
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups plain dried bread crumbs
  • 1 bag (8 oz) cheddar cheese crumbles
  • 12 slices ready to eat bacon, cut crosswise in 1/4″ wide strips
  • 5 lbs ground beef
  1. Have ready sixteen 18″ long pieces nonstick foil and 2 rimmed baking sheets. 
  2. Lightly beat eggs with fork in 6 qt bowl or pot.  Stir in ketchup, barbecue sauce, onion, water, relish, mustard, garlic, salt and pepper until blended, then the bread crumbs, cheese crumbles and strips of bacon. 
  3. Add beef and mix thoroughly with your hands. 
  4. Put 1 cup meat mixture in middle of each piece of foil.  Pat each into a 4″ on 2 1/2″ wide loaf.  Without pressing down meat, bring up dies of foil and fold over twice to seal; double-fold foil at both ends.  Place on baking sheets and freeze until firm.  When firm, place 4 in each of 4 gallon size Ziploc freezer bags.  Seal, label and freeze up to 3 months. 
  5. To bake: Defrost.  Heat oven to 425°F.  Unwrap meat loaves; place on nonstick-foil-lined rimmed baking sheet.  Bake 20-25 minutes until loaves are browned and an instant-read thermometer inserted in center of loaves registers 160°F. 

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Serving size unknown

  • 1 cup BBQ sauce
  • 3/4 cup oats
  • 1 egg, beaten
  • 1/4 cup chopped onion
  • 1 lb hamburger
  1. Preheat oven to 350°F. 
  2. Mix all ingredients together.  Press into loaf pan.  Bake 1 hour.

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Serves 6

  • 1 lb ground beef
  • 1 pkg (6 oz) stuffing mix
  • 1 tsp dried oregano leaves
  • copped roasted red peppers
  • traditional crumbled feta cheese
  1. Preheat oven to 375°F.  Mix meat, stuffing mix, 1 cup water and the dried oregano leaves until well blended.  Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of a spoon. 
  2. Spoon 3/4 cup chopped roasted red peppers evenly into indentations in meatloaves. 
  3. Bake 30 minutes or until meatloaves are cooked through (160°F).  Top evenly with 3/4 cup cheese; continue baking 5 minutes or until cheese is melted.  Let stand 10 minutes before serving. 

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Serves 6

  • 1 lb ground beef
  • 1 pkg (6 oz) stuffing mix
  • 1 tsp Italian seasoning
  • shredded Mozzarella cheese
  1. Preheat oven to 375°F.  Mix meat, stuffing mix, 1 cup water and the Italian seasoning until well blended.  Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of a spoon. 
  2. Spoon 3/4 cup spaghetti sauce evenly into indentations in meatloaves. 
  3. Bake 30 minutes or until meatloaves are cooked through (160°F).  Top evenly with 3/4 cup cheese; continue baking 5 minutes or until cheese is melted.  Let stand 10 minutes before serving. 

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Serves 6

  • cooking spray
  • 2 small zucchini (5 oz each), ends trimmed
  • 2 lbs ground turkey
  • 1 (6 oz) can tomato paste
  • 1/2 cup plain dry breadcrumbs
  • 1 large egg
  • 1 (.20 oz) packet onion soup mix
  • 1 tbsp chopped fresh thyme leaves or 2 tsp dried thyme
  • 1/2 tsp freshly ground pepper
  • sour cream (optional)
  1. Preheat oven to 350°F.  Coat a 9x5x3″ glass loaf dish with cooking spray. 
  2. Using the large holes of a box grater, coarsely shred zucchini into a large bowl.  Add remaining ingredients; gently mix with hands until incorporated.  Press mixture into prepared dish and shape into a loaf. 
  3. Bake 1 hour and 10 minutes, or until an instant-read thermometer inserted into center of meatloaf registers 160°F. 
  4. Let stand 5 minutes.  Drain juices from dish.  Invert into a cutting board and cut into 1/2 inch thick slices.  Serve with sour cream, if desired. 

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Serves 6-8

Glaze:

  • 1 cup ketchup
  • 1/4 cup beef broth
  • 2 tbsp brown sugar
  • 1 tbsp cider vinegar

Meat Loaf

  • 2 tsp vegetable oil
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 2 lbs meat loaf mix (ground pork, veal and beef) or ground round
  • 1 1/3 cups fresh or dried bread crumbs
  • 2 large eggs, lightly beaten
  • 1/3 cup plain yogurt
  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp dried thyme
  1. Preheat the oven to 350°F.  In a small bowl, whisk together the glaze ingredients until smooth.  Set aside. 
  2. Heat the oil in a medium skillet over medium heat.  Add the onions and stir occasionally for 7 minutes.  Add the garlic and cook for 2 minutes more.  Scrape onion mixture into a large bowl and let cool. 
  3. Add the remaining ingredients and mix thoroughly.  Grease a 9×5″ loaf pan.  Press the meat mixture into pan evenly.  Brush with 1/2 cup of the glaze and bake for 50 minutes.  Brush with another 1/2 cup glaze and bake 10 more minutes.  Bring remaining glaze to a boil.  Slice loaf and serve with warm glaze. 

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