Savory Herb Meatloaf Recipes

Steps:

• Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf; place in an ungreased 11x7-in. baking dish. , In a small bowl, combine the ketchup, water, brown sugar, vinegar and Worcestershire sauce; pour over meat loaf. Bake at 325° for 1 to 1-1/4 hours or until meat is no longer pink and a thermometer reads 160°. Let stand for 10 minutes before slicing.

Steps:

• In a skillet, heat oil on high. Saute the mushrooms; onion and garlic. Add tomatoes, tomato paste, salt, pepper and sugar. Remove 1-1/2 cups. Add water, bay leaf and basil to skillet. Simmer, uncovered, for 45 minutes, stirring occasionally. , Meanwhile, combine all meat loaf ingredients with 1-1/2 cups reserved sauce. press into a 9x5-in. loaf pan lined with waxed paper. Unmold onto a roasting pan. Bake at 350° for 45 minutes or until no pink remains and a thermometer reads 160°. Remove from oven; drain. Spread 1/2 cup of herb sauce over top of meat loaf. Return to oven for 15 minutes. Discard bay leaf and serve remaining sauce over individual servings.

Steps:

• Meatloaf Directions.
• Pre-heat oven to 350 degrees.
• Remove the crust from the rye, cit it into cubes and set it aside to go a little stale.
• Sautee the onions over medium heat until just starting to caramelize.
• Add mushrooms, minced garlic, salt and dill and cook until mushrooms start to soften.
• Drain off and discard the liquid (I use a sieve and coffee filter to keep the herbs in the mix).
• Slice the roasted red peppers into 1/4" strips and add to the mushroom mix.
• Mix the beef with the rye and the rest of the ingredients (except the vegetable mix) until smooth.
• Mix in vegetable mix until eavenly distributed, then form into loaves. I use 2 9 1/2"x13" cake pans. The loaves don't touch the sides, but they hold shape well.
• Bake for 1 to 1 1/2 hours until at least 155 degrees internal temperature.
• Sauce directions.
• Remove the crusts form the sourdough, cube and set aside to go stale.
• Drain the peppers, keeping about 2 oz of the liquid (if you roast your own peppers, just use 2 oz of water), cut the peppers into wide strips (1 1/2"-2").
• Put the peppers, 2 oz liquid, garlic, olive oil, chili, cayenne, salt and cumin in a large sauce pan over medium heat.
• Once it starts to boil, lower the heat, cover the pan and simmer for 10 min, stirring occasionally.
• Remove the cover and raise the heat level to cook off any remaining liquid then pour peppers into a food processor or blender (blender not ideal, but should work).
• In a seperate bowl, whisk together the sherry , vinegar and lemon juice.
• Toss the bread cubes in the liquid until it's all absorbed.
• Add the bread to the peppers along with the sriracha and walnuts, blend into a coarse paste and add salt to your taste.
• This can be served as a dip at this point, but for our purpose add the half and half and mix until evenly blended, serve warm over the meatloaf.

Steps:

• Heat oven to 350°F.
• Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches, or shape into 9x5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread ketchup over top.
• Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160°F.

Steps:

• Preheat oven to 375°F. Mix meatloaf ingredients and pack in a standard loaf pan.
• Mix topping ingredients till smooth and then spread over top of meatloaf.
• Bake for 1 hour to 1 hour and 15 minutes. Drain, slice, and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
• Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
• While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.