Tangy Meatloaf Sauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.
• Bake in preheated oven for 30 to 50 minutes.
• Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.

Steps:

• Meatloaf:.
• Preheat oven to 350 degrees.
• Lightly grease a 5x9 inch loaf pan.
• Press the brown sugar in the bottom of the loaf pan.
• In a small sauté pan, melt butter.
• Add chopped onions and cook until soften, about 5 minutes.
• In a mixing bowl, combine ground beef, egg, breadcrumbs, milk and 3 tablespoons of the Heinz 57 sauce. Add cooked onions and season the mixture with salt and pepper.
• Shape mixture into a loaf and press into pan.
• Brush remaining 3 tablespoons Heinz 57 sauce on top of loaf.
• Bake uncovered for about 1 hour or until juices are clear.
• Sauce:.
• Whisk cornstarch in water until blended.
• In a small saucepan over low heat, combine cornstarch mix, Heinz 57, Heinz Kicker Ketchup, A1 sauce, regular ketchup, apple juice and brown sugar. Heat until bubbly. Sauce will be thick.
• Pour sauce over meatloaf to serve.

Steps:

• Combine ketchup, brown sugar, dry mustard.
• Remove and reserve 4 tablespoons for topping.
• To remaining ketchup mixture, add worcestershire sauce, garlic powder, onion, salt, pepper and egg.
• Blend well; then add green pepper and wheat chex.
• Add ground beef and mix well.
• Shape into loaf in shallow pan.
• Bake at 350 degrees for 50 minutes.
• Pour reserved 4 Tbsp.
• of topping over meatloaf and bake 15 minutes longer.

Steps:

• Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.
• Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.
• Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil and spray with cooking spray.
• Combine the bacon, carrot, celery and onion in a food processor and pulse until finely chopped. Transfer the mixture to a large bowl and add the meatloaf mix. Add the quinoa, raisins, pickle, thyme, eggs, 2 teaspoons of the Worcestershire and 1 teaspoon salt to the meatloaf base. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet. Form into a 9-by-5-inch loaf. Bake for 30 minutes.
• Stir together the ketchup, pickle brine, brown sugar and remaining 1 teaspoon Worcestershire in a small bowl for a glaze.
• Brush the glaze on the meatloaf and lightly sprinkle with oats. Bake the meatloaf until it is golden brown all over and an instant-read thermometer inserted into the center registers 160 degrees F, 20 to 25 minutes more. Let rest for 15 minutes before slicing and serving.

Steps:

• Stir ketchup, chili sauce, brown sugar, lemon juice, mustard, and Worcestershire sauce together in a bowl with a whisk until the sugar dissolves.

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Combine the meatloaf mix, breadcrumbs, spinach, mushrooms, prunes, dill, parsley, Worcestershire, eggs, garlic, onion, 1/4 cup of the ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir together the apricot preserves, soy sauce, ginger, vinegar and remaining 1/4 cup ketchup in a small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine the ground beef, bread crumbs, egg, garlic, worcestershire, crushed red pepper, salt and pepper. Mix well and place into a 9x5 inch loaf pan.
• Bake in preheated oven for 30 minutes.
• Meanwhile. in a separate medium bowl, stir together the ketchup, brown sugar and apricot preserves and pour over the meatloaf.
• Bake another 20 minutes.

Steps:

• Mix all meatloaf ingredients and form into a loaf shape.
• Place in casserole dish.
• Mix gravy ingredients together and pour over meatloaf.
• Bake at 180C for 1 hour.

Steps:

• Combine all ingredients.
• Mix well with a whisk until everything is dissolved.
• Add more/less water and brown sugar to desired taste and consistency.
• Pour over cooked meatloaf and continue baking until sauce bubbles (approx. 5 minutes).

Steps:

• In large bowl combine the eggs, 1/2 cup of the onion sour cream dip, the bread crumbs, celery, onion, pimento, dill weed, salt and pepper; mix well. Blend in the ground beef and pork.
• In slow cooker, crisscross two 15" x 2" strips of foil (use heavy duty or double thickness of regular ), across the bottom and up the sides. Place the meat mixture atop the foil strips, pressing lightly to form a round loaf that doesn't touch the sides of the pot.
• Cover; cook on low heat 8-9 hours. Lift out the meatloaf, using the foil handles; drain off excess fat. Serve with Sour Cream Mushroom Sauce:.
• In saucepan, combine remaining 1/2 cup of onion sour cream dip and cream of mushroom soup.
• Heat through, stirring occasionally.

Steps:

• Meatloaf: Mix all ingredients together place in a loaf pan and bake at 350°F for 45 minutes.
• Glaze: While meatloaf is cooking place ingredients for glaze in a sauce pan and cook on stove top until the brown sugar is dissolved.
• When meatloaf is done, pour over the top and bake an additional 10 minutes.

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the onion, eggs, milk, oats, parsley and seasonings. Add beef and mix well. Press into an 8x4-in. loaf pan lined with waxed paper. Refrigerate for 2 hours. , Unmold loaf into a shallow baking pan. Bake at 350° for 30 minutes. Meanwhile, combine glaze ingredients. Remove loaf from oven; drain. Brush with some of the glaze. Return to oven; bake 1 hour longer or until no pink remains, occasionally brushing with glaze.