Ourfamilymeatloaf Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan.
• Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.

Steps:

• For the glaze: In a medium bowl, add the ketchup, brown sugar, Worcestershire sauce, mustard, vinegar and 1/2 teaspoon pepper. Whisk to combine and set aside.
• For the meatloaf: Preheat the oven or grill to 375 degrees F. If using a gas grill, set to medium heat on one side and low on the other side. If using a charcoal grill, bank medium-hot coals on one side of the grill.
• Prepare your pan: Line a baking sheet with foil if using an oven. If grilling, gather a sturdy grilling tray, disposable foil pan or some sheets of foil.
• In a large bowl, add the meat, breadcrumbs, onion, parsley, cayenne, paprika, Old Bay, Worcestershire sauce, eggs and garlic. Mix the ingredients thoroughly and season well with salt and pepper.
• Put the meat mixture on the prepared tray. Form the meat into a loaf around the kielbasa, if using, so the sausage is sealed inside. Spread the glaze over the top. Bake in the oven or on the cooler side of the grill, covered, until cooked through and the glaze is sticky, about 1 hour.
• Serve with potatoes or a side salad or use on a sandwich.
• Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Remove the outer papery skin from the garlic, then cut 1/4 inch off the top of each head. Drizzle 1 teaspoon of olive oil over each head of garlic, then wrap each head in foil. Seal the foil packets and transfer to the prepared baking sheet. Roast until completely soft and caramelized, about 1 hour. Allow to cool slightly.
• When cool enough to handle, squeeze the garlic cloves from the skin into a medium bowl and mash with a fork into a paste.

Steps:

• Heat oven to 350°F.
• Mix first 5 ingredients and 1/2 cup soup just until blended; press into 8x4-inch loaf pan sprayed with cooking spray.
• Bake 55 min. or until done (160ºF). About 5 min. before meatloaf is done, cook remaining soup and chili sauce in saucepan on medium heat until heated through, stirring occasionally.
• Remove meatloaf from pan; top with soup mixture.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Heat olive oil in a skillet over medium heat; cook and stir green bell pepper and onion in the hot oil until onion is transparent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
• Combine ground beef, bread crumbs, eggs, carrot, zucchini, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press meat mixture into the prepared loaf pan.
• Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread ketchup on the top of the meatloaf and continue baking until bubbling, about 5 minutes more.

Steps:

• Position rack in center of oven; preheat to 350°F. Line a rimmed baking sheet or 13x9" shallow baking dish with foil. Soak breadcrumbs in milk in a large bowl until ready to use.
• Pulse onion, celery, and garlic in a food processor until finely chopped. (Alternatively, you can finely chop by hand.)
• Heat oil in a large skillet over medium. Add onion mixture, 1 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until softened, 5-7 minutes. Remove from heat, stir in Worcestershire, and scrape into bowl with breadcrumb mixture. Add beef, pork, eggs, 1/4 cup ketchup, and remaining 1 1/4 tsp. salt and 1 tsp. pepper, then mix with your hands to combine.
• Form meatloaf mixture into a long, well-packed, approximately 5"-wide loaf shape on prepared baking sheet. Brush top of loaf with 1/4 cup ketchup. Bake meatloaf until an instant-read thermometer inserted into the center registers 155°F, 60-75 minutes. Let rest 15 minutes before slicing. Serve with more ketchup alongside.
• Do Ahead
• Meatloaf can be made 3 days ahead; wrap in foil and chill, or freeze for up to 3 months.

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, stir together ground beef, crushed crackers, cheddar cheese and onion soup mix until well combined. In a separate bowl, stir together eggs, ketchup and steak sauce until smooth. Stir the egg mixture into the beef mixture, adding a little water if necessary. Shape into a loaf and place in a 9x5 inch loaf pan.
• Bake in preheated oven 45 to 60 minutes, until no longer pink.

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! Divide the mixture between two 9 x 5-inch loaf pans and set aside.
• For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes.
• Let the meatloaves rest for 10 to 15 minutes, unmold, cut into slices, and serve.

Steps:

• Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven. Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.

Steps:

• Preheat oven to 350*.
• Combine all ingredients.
• Mix well.
• Pres firmly into 8in loaf pan.
• Bake for 1 hr, 10 minutes.
• Drain.
• Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Mix together meat, 1/2 cup tomato soup, stuffing mix, egg, onion and thyme until well blended.
• Press evenly into an 8x4-inch loaf pan sprayed with cooking spray.
• Bake 55 minutes.
• Heat remaining soup with chili sauce in small saucepan.
• Spoon over meatloaf just before serving.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Combine all ingredients in large mixing bowl and mix for about ten minutes. Place meatloaf into loaf pan and cover with Mustard Glaze. Cook for 1 1/2 hours.
• In a small bowl, mix all the ingredients together.

Steps:

• Preheat oven to 325.
• In a very large bowl put hamburger, crackers crumbled,salt, essence, boullion powder, and black pepper - set aside.
• Cut onion into larger pieces and put it in the food processor with the garlic -- pulse until pieces are small. Dump onion mixture into the bowl with the meat.
• Beat the three eggs (in the food processor if you don't want to dirty a bowl) and add them to the meat bowl.
• Add the tomato sauce to the meat bowl and use your hands to mix all very well (I like to wear rubber gloves to save on clean-up time).
• Divide meat mixture in half. Form into two loaves on the botton of your broiler pan or a roasting pan. Leave room between loaves for even baking.
• In smaller bowl mix together with a fork; ketchup, brown sugar, water, mustard and cider vinegar. This is your topping -- Brush tops and sides of loaves with this before baking and again while baking.
• Bake for 1 hour and 15 minutes to 1 hour and 25 minutes.
• When I remove the pan from the oven I like to pour off the excess oil in the bottom of the pan. Let cool for about 5 minutes before serving. Slice thick and pieces should hold together well.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Drain the sauce from the vegetables/pasta of the vegetable-beef soup and reserve.
• In a large bowl, stir together the egg, vegetables/pasta from the soup, and breadcrumbs.
• Add the ground beef and mix until well blended.
• Shape meat mixture into a rounded loaf shape and place in a baking dish.
• Pour reserved sauce from the soup over the loaf.
• Bake, uncovered, at 350 degrees Fahrenheit for 1 hour.

Steps:

• Cook onions in dressing in skillet on medium heat 8 to 10 min. or until golden brown, stirring frequently. Cool slightly.
• Heat oven to 375°F. Mix meat, stuffing mix, water, egg whites, 1/4 cup ketchup and onions just until blended; shape into 10x5-inch loaf in 13x9-inch baking dish sprayed with cooking spray. Cover with remaining ketchup.
• Bake 55 min. to 1 hour or until done (160°F). Sprinkle with cheese; bake 2 min. or until melted.