Easy Confetti Meatloaf Recipes

Steps:

• In a medium bowl, combine first 5 ingredients.
• Mold into a loaf on a foil lined baking pan or place in loaf pan and bake for 1 hour at 350°F.
• Let stand 10 minutes before slicing. If desired serve with tomato sauce over top.

Steps:

• Pre-heat oven to 350*.
• In a small bowl combine 1/4 c vegetable or tomato juice and ketchup. Set aside.
• Combine all other ingredients and mix well.
• Form into a loaf and place in a 1 qt loaf pan.
• Bake for 50-55 min, topping with ketchup mixture during the last five minutes of cooking.
• NOTES:.
• I have used a variety of vegetables in this meatloaf, including zucchini, yellow squash, parsnips, etc. I also add a little fresh garlic. I have also doubled the recipe and cooked in a 9x13 glass baking dish when cooking for a crowd.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) 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:

• Chop onion and cabbage 5 seconds/ speed 5. Scrape down sides.
• Add oil and saute 8 minutes/100 degrees/speed 2.
• Add carrot, celery, red pepper and garlic to TM Bowl. Chop 5 seconds/speed 5. Scrape down sides.
• Saute 5 minutes/100 degrees/speed 2.
• Add parsley and basil to TM bowl. Chop 5 seconds/speed 5. Scrape down sides.
• Add almond flour to TM bowl. Add beef, eggs, half of the tomato sauce and salt and pepper to taste. Mix 15 seconds/speed 5.
• Press the mixture into a loaf pan.
• Pour the remaining tomato sauce over all.
• Bake at 350 degrees 55-60 minutes.