Sheilas Meatloaf Recipes

Steps:

• Heat oven to 350°F. In large bowl, mix Meatloaf ingredients well. Press mixture in ungreased 8x4-inch loaf pan. Bake 40 minutes.
• Remove from oven. Spread 1/4 cup ketchup evenly over top. Bake an additional 15 to 20 minutes or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before serving.

Steps:

• Take all ingredients except soup and mix in a large bowl.form into a loaf and transfer to a glass casserole dish or loaf pan with plenty of room for juices.
• Place meatloaf in oven and cook for approx.. 1 hr or until juices run clear, when juices run clear drain off some of the juice, then take the mushroom soup and spoon over the meatloaf and return to the oven for 15-20 minutes or until the soup is heated through.
• Remove the meatloaf from the oven stir to mix the remaining juices and soup together to make a nice rich gravy, slice the meatloaf and serve, spoon gravy over meat.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lay a 24-inch long sheet of parchment paper down on a work surface.
• Mix together the ground beef, bread crumbs, onion soup mix, barbecue sauce, garlic, egg, flour, and black pepper in a bowl until well combined. Place the meat mixture down on the piece of parchment paper, and pat it into a rectangle shape about 10x16 inches. Lay deli ham slices down on the meat, keeping a 1-inch margin around all sides of the rectangle. Sprinkle Swiss cheese over the ham. Carefully lift up the short edge of the meat square with the parchment paper, and gently nudge and roll up the meat. Seal the edges and ends well. Place the meat roll into a 9x13-inch baking dish.
• Bake in the preheated oven for 45 minutes.
• While the roll is cooking, mix together ketchup, mustard, brown sugar, and soy sauce, stirring until sugar has dissolved. Remove the roll from the oven, and spread the ketchup mixture over the roll. Return to the oven for 15 more minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.
• In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan.
• Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).
• In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.

Steps:

• In a food processor, puree onion with garlic. In a large bowl, combine onion mixture, beef, chickpeas, breadcrumbs, egg, chili sauce, mustard, Worcestershire, hot pepper sauce, cumin, salt, pepper and parsley. Knead together lightly.
• Transfer to a 9 - 5 loaf pan and smooth top. Bake in at 350°F oven for 45 minutes or until meat thermometer inserted into centre of loaf reads at least 160°F.
• To prepare topping, combine chili sauce with mustard; spread over the loaf. Bake, uncovered for 30 minutes.
• Note: For smaller portions, divide the loaf into 2 smaller loaf pans. Cooking time is the same. I used the food processor to chop up the chickpeas. I am not a fan of store bought (dried out) bread crumbs, so I used 3 slices of flax seed bread. Regular or whole wheat bread could be used.

Steps:

• Mix all ingredients except cheese & bacon.
• Shape into 2 meatloaf pans, make well the length of each loaf & fill with cheese. Pull meatloaf up over the cheese & seal. Cover with tomato juice. Place 2 strips of bacon on each loaf.
• Bake at 350°F for 45 minutes-1 hour.