Dilly Meatloaf Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
• Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat the oven to 120 degrees C (about 250 degrees F).
• Heat a frying pan over medium heat and add oil. Saute carrots, shallots, mushrooms and garlic until they become soft around the edges, about 2 minutes, then add paprika, nutmeg and 4 grams salt. Cook for 30 seconds, then add BBQ sauce and Worcestershire. Remove from heat and let cool.
• Meanwhile, mix cream, eggs and remaining 14 grams salt in a bowl until they are a uniform color. Add the bread and allow to soak for around 15 minutes, then blend in a blender (it can still be a bit chunky, but not large pieces). Mix in the meats, then the veg until it looks uniform and is slightly tacky when touched. Line a loaf pan with parchment paper and put mixture into the pan. Bang it on the counter a couple times to ensure that it makes it to the corners. Bake until its internal temperature registers 70 degrees C (about 160 degrees F) on an instant-read thermometer, about 1 hour 30 minutes. Can be served immediately, but for best results allow to cool overnight, then slice and reheat slices in a pan with a little oil.

Steps:

• Arrange a rack in the center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with foil.
• Whisk the eggs, milk, Worcestershire sauce and 2 teaspoons salt in a large bowl until completely combined. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, thyme, 1/2 teaspoon salt and 1 teaspoon pepper and cook, stirring occasionally, until the onions are tender and lightly golden brown, 8 to 10 minutes.
• Add 3 tablespoons of the ketchup and cook until most of the moisture has evaporated and the mixture is thick and brick red colored, 3 to 4 minutes. Remove the skillet from the heat and let the onions cool slightly. Then add them to the beaten eggs and mix to combine.
• Add the beef to the egg and onion mixture. Break up the meat with a fork or wooden spoon, and then mix to thoroughly combine; you don't want to see any lumps of raw beef. Add the panko and mix to combine. Stir the meat vigorously with a wooden spoon for about 7 seconds; it will become more homogenous and tackier.
• Transfer the meat to the prepared baking sheet and shape into a 9-by-5-inch loaf. Smooth the top and evenly spread the remaining ketchup over top. Bake for 5 minutes, and then reduce the oven temperature to 350 degrees. Continue to bake until an instant-read thermometer inserted into the center of the loaf registers 150 degrees F, 30 to 35 minutes. Allow the meatloaf to rest for 20 minutes before slicing.

Steps:

• In a bowl, combine ground beef, sausage, stuffing, egg, 3 tablespoons ketchup and 2 tablespoons steak sauce. Mix well., Pat half of the meat mixture into a 9x5-in. loaf pan. Sprinkle with cheddar cheese. Layer with tomato, onion, green pepper, mushrooms, ham if desired and Swiss cheese. Cover with remaining meat mixture; press down firmly to seal. (Mixture may be higher than the top of the pan.) , Combine remaining ketchup and steak sauce; drizzle over top of meat loaf. Bake at 350° for 1 hour or until no pink remains and a thermometer reads 160°, draining off fat when necessary.

Steps:

• Mix together meatloaf ingredients and place into loaf pan.
• Combine sauce ingredients and pour sauce over meatloaf.
• Bake for 40 minutes at 350 degrees.

Steps:

• Preheat oven to 450°F. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
• Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 cup broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

Steps:

• Saute green pepper and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; cool to room temperature., Preheat oven to 350°. Add eggs, milk, bread, cheese, rosemary, salt and pepper to sauteed vegetables. Crumble beef and pork over mixture and mix well., Pat into 2 greased 9x5-in. loaf pans. Combine ketchup, brown sugar and vinegar in a small bowl. Spread over tops. , Bake, uncovered, 50-55 minutes or until no pink remains and a thermometer reads 160°. Let stand 10 minutes before slicing. Freeze option: Shape meat loaves in plastic wrap-lined loaf pans; top with ketchup mixture. Cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. Freeze up to 3 months. To use, partially thaw in refrigerator overnight. Preheat oven to 350°. Unwrap meat loaf and place in pan. Bake, uncovered, 1-1/4-1-1/2 hours, or until a thermometer reads 160°.

Steps:

• Preheat oven to 450°F
• Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes.
• Mix in meat, onion, egg, dill, mustard, salt, and pepper.
• Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
• Bake meatloaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes.
• Using large spatula, transfer loaves to platter.
• Place baking sheet directly atop 2 burners. Add remaining 1/2-cup broth to sheet.
• Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes.
• Pour sauce over loaves and serve.

Steps:

• Preheat oven to 350°F.
• Lightly mix meats with onions, bread crumbs, pickles, egg, salt and pepper until well blended.
• Shape into a loaf and place in shallow pan.
• Combine pickle juice, chili sauce or ketchup, water, sugar and Worcestershire sauce.
• Pour over meatloaf and place in 350°F oven basting twice with sauce in pan for 40 minutes.
• Continue baking without basting for additional 30 - 35 minutes, until meatloaf is really glazed.
• Garnish with a pickle fan. Dad always served this with Brussels sprouts and tiny whole carrots.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large mixing bowl, combine the ground beef, green pepper, green onion, mushrooms and saltine crackers. Stir in the eggs and the beef with onion soup mix; mix thoroughly.
• Press mixture into a 9x13 inch baking dish.
• In a small mixing bowl, whisk together the ketchup, yellow mustard and brown sugar. Mix thoroughly and pour over the meat mixture, spreading evenly.
• Bake in the preheated oven for 1 hour.

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Beat the egg in a mixing bowl, then add the ground beef, tomatoes, and crushed crackers. Season with onion flakes, garlic powder, seasoned salt, and pepper. Mix until evenly combined. Pack into a 9x5 inch loaf pan.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 450°F
• Stir 4 tablespoons sour cream, 1 tablespoon dill and 1 teaspoon mustard in small bowl for sauce.
• Combine beef, pork, breadcrumbs, onion and allspice in large bowl.
• Add remaining 2 tablespoons sour cream, 1 1/2 tablespoons dill and 3 teaspoons mustard and blend well.
• Shape mixture into 4 oval loaves, each about 3/4 inch thick.
• Place loaves on baking sheet.
• Bake until cooked through, about 20 minutes.
• Serve meat loaves with sauce.

Steps:

• mixed ground meat mixture lightly with onion, bread crumbs, dill pickle juice, egg, salt and pepper until well blended.
• Shape into a loaf in a shallow baking pan.
• Combine dill pickle, catsup, water, sugar and Worcestershire sauce; pour over loaf.
• Bake in oven at 350 basting a couple of times with sauce in pan, 40 minutes.
• Continue baking without basting 35 minutes or until glazed.