Donnas Meatloaf Recipes

My friend Donna makes the best meatloaf ever. The amount of chili powder seems excessive, but it really tastes great. You can use 1 tbsp if you are fearful, but believe me - it tastes better with the amount given if you use Spice Islands brand. If your brand is very strong, cut the amount in half. Here is her recipe.

Provided by Pesto lover

Categories     Meat

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

• Ingredients

Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

• Ingredients

I have a perfectly justifiable weakness for any recipe that comes to me passed on through someone else's family. This is not just sentimentality; I hope not even sentimentality, actually, since I have always been contemptuously convinced that sentimentality is the refuge of those without proper emotions. Yes, I do infer meaning from the food that has been passed down generations and then entrusted to me, but think about it: the recipes that last, do so for a reason. And on top of all that, there is my entrancement with culinary Americana. I just hear the word meatloaf and I feel all old world, European irony and corruption seep from me as I will myself into a Thomas Hart Benton painting. And then I eat it: the dream is dispelled and all I'm left with is a mouthful of compacted, slab-shaped sawdust and major, major disappointment. So now you understand why I am so particularly excited about this recipe. It makes meatloaf taste like I always dreamt it should. Even though this is indeed Ed's Mother's Meatloaf, the recipe as is printed below is my adaptation of it. My father-in-law always used to tell a story about asking his mother for instructions on making pickles. "How much vinegar do I need?" he asked. "Enough", she answered. Ed's mother's recipe takes a similar approach; I have added contemporary touches, such as being precise about measurements. But for all that, cooking can never be truly precise: bacon will weigh more or less, depending on how thickly or thinly it is sliced, for example. And there are many other similar examples: no cookbook could ever be long enough to contain all possible variants for any one recipe. But what follows are reliable guidelines, you can be sure of that. I do implore you, if you can, to get your meat from a butcher. I have made this recipe quite a few times, comparing mincemeat that comes from the butcher and mincemeat that comes from various supermarkets and there is no getting round the fact that freshly minced butcher's meat is what makes the meatloaf melting (that, and the onions, but the onions alone can't do it). The difficulty with supermarket mince is not just the dryness as you eat, but the correlation which is that the meatloaf has a crumblier texture, making it harder to slice. I am happy just to have the juices that drip from the meatloaf as it cooks as far as gravy goes, and not least because the whole point of this meatloaf for me is that I can count on a good half of it to eat cold in sandwiches for the rest of the week. (And you must be aware, it is my duty to make you aware, that a high-sided roasting tin makes for more juices than a shallow one.) But if you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy and pour the meat juices in at the end or fashion a quick stovetop BBQ gravy. By that, I mean just get out a saucepan, put in it 1.76 ounces/50g dark muscovado sugar, 4.23 ounces/125ml beef stock, 4 tablespoons each of Dijon mustard, soy sauce, tomato paste or puree and redcurrant jelly and 1 tablespoon red wine vinegar, to taste. Warm and whisk and pour into a jug to serve. Ed instructed me to eat kasha with this, which is I imagine how his mother served it, but I really feel that if you haven't grown up on kasha - a kind of buckwheat polenta - then you will all too easily fail to see its charm. I can't see any argument against mashed potato, save the lazy one, but I don't mind going cross-cultural and making up a panful of polenta; I use the instant kind, but replace the water that the packet instructions advise with chicken stock. And as with the beef stock needed for the gravy suggested above, I am happy for this to be bought rather than homemade.

Provided by Nigella Lawson : Food Network

Time 2h5m

Yield 7-8

Number Of Ingredients 9

• Ingredients

Everyone for some reason hates meatloaf, but my family goes back for seconds with this one. My Dad taught me how to make his version, but my version is wonderful. I added bread crumbs so that the meat sticks together and it's not as watery. I use to add tomato sauce but ketchup is sweeter. Also, I sometimes add some seasoning salt for a little extra flavor.

Provided by FutureChefSexyDonna

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Nutrition Facts : Calories 390.7, Fat 24.9, SaturatedFat 9.5, Cholesterol 173.3, Sodium 451.2, Carbohydrate 8, Fiber 1.6, Sugar 2.9, Protein 32.6

• Ingredients

This meatloaf recipe calls for fresh vegetables. Everyone who has tried this dish loves it.

Provided by AUDRA77

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

Nutrition Facts : Calories 253.7 calories, Carbohydrate 28.4 g, Cholesterol 78.6 mg, Fat 9.8 g, Fiber 1.9 g, Protein 14.7 g, SaturatedFat 3.2 g, Sodium 1047.6 mg, Sugar 13.1 g

• Ingredients

Provided by My Food and Family

Categories     Home

Number Of Ingredients 7

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

• Ingredients