Hint of Mustard Meatloaf

Hint of Mustard Meatloaf

1-1/2 pounds ground beef
1 cup bread crumbs
1 medium onion, chopped
One 8-ounce can tomato sauce
1 egg, beaten
1/2 teaspoons salt
1/4 teaspoon pepper
1 cup water
2 tablespoons spicy mustard
2 tablespoons vinegar
2 tablespoons brown sugar

Preheat oven to 350 F. In bowl mix ground beef, bread crumbs, onion, half the can of tomato juice beaten egg, salt and pepper. Shape into loaf and pat in center of 7 x 11 inch oven-proof pan. In separate bowl, mix remaining half of tomato sauce, 1 can water, mustard, vinegar and brown sugar. Stir or whisk well and pour over loaf. Bake 1 hour and 15 minutes, basting loaf occasionally with sauce in pan. Serve with baked potatoes (may be baked simultaneously).

Serves 4-5.

Magnificent Meatloaf

Magnificent Meatloaf (French's 2009 Cook Off)
This recipe doesn't taste like the typical meatloaf I grew up with. Our kids love it. It's savory and delicious, and makes the whole house smell comforting.

SERVINGS 6
COOK TIME 50 min
PREP TIME 10 min

Ingredients:

5 oz FRENCH'S® French Fried Onions
2 lb ground chuck
1 oz large egg
1 cup saltine crackers
2 cup Italian bread crumbs
2 oz ketchup
1 tsp seasoned salt

Directions:

Combine 2lbs. of ground chuck with l egg, 2cups. of Italian bread crumbs, 1 cup of saltine crackers,4oz. of durkee french fried onions,1oz. of ketchup, and 1 tsp. of seasoned salt. Mix thoroughly, and spread into a loaf pan or casserole dish. Spread remaining ketchup and durkee french fried onions on top. Bake at 350 degrees for 50 minutes.

Hamburgers and Salisbury burgers may also be made with this recipe.
-- Virginia Butterfield

Alton Firefighter' s Meatloaf

Alton Firefighter' s Meatloaf

Ingredients

2 slices whole wheat bread
2 pounds ground beef
1 green onion, chopped
2 tablespoons chopped onion
1 cup medium salsa
2 tablespoons whole grain Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons minced garlic
salt and pepper to taste
1 tablespoon barbeque sauce

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.

Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.

Applesauce Meatloaf

Applesauce Meatloaf

1 1/2 cups unsweetened, unflavored applesauce
1 large egg
2 large egg whites
1 1/2 pounds 95-percent lean ground beef
2 tablespoons minced onion
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground allspice
3/4 cup quick or old-fashioned oatmeal

Glaze:
1/2 cup light brown sugar
1/4 teaspoon ground cloves
2 tablespoons hot water

Place a wire mesh strainer in a bowl deep enough to keep the bottom of the strainer from touching the bottom of the bowl; add applesauce and set aside.

Place an oven rack in the middle position and heat the oven to 350 degrees.

In a small bowl, whisk together egg and egg whites until combined. Set aside.

To a large mixing bowl, add ground beef, egg mixture, onion, salt, pepper, allspice, oatmeal and 1 cup drained applesauce. Use a dinner fork (this will keep the meat from compressing too much) to combine well. Pat mixture in to a 9-by-5-by-3- inch loaf pan.

For the glaze: In a small bowl, stir together the brown sugar, cloves and water; brush over the top of the meatloaf and bake 90 minutes or until meatloaf reaches an internal temperature of 160 degrees. Remove from oven and let rest 10 minutes before slicing.
Serves eight.

LeanTip: Leftover meatloaf can be wrapped in plastic wrap and refrigerated. A thin slice of cold meatloaf makes an excellent lunch sandwich, as long as you're using fat-free or reduced-fat mayo.

Cheesy Southwest Meatloaf

Cheesy Southwest Meatloaf

1 1/2 pounds ground beef
1 egg slightly beaten
3 pieces white bread torn into small pieces
8 ounces Velveeta cheese cubed
10 ounce can Rotel diced tomatoes and green chilies, drained
1 teaspoon ground cayenne pepper
1 teaspoon ground cumin.

Preheat oven to 375. Mix beef, egg, bread pieces, Velveeta, Rotel and red pepper and cumin together. Shape into loaf and bake in lightly oiled baking dish or loaf pan 1 hour. Allow to cool 10 minutes before slicing.

Serves 6.

ALL IN ONE GRAVY LOAF

ALL IN ONE GRAVY LOAF

2 tbsp. butter
3 tbsp. chopped onion
1 sm. stalk celery, chopped
1 c. turkey gravy (leftover or canned)
3 c. cooked chopped turkey
1 1/2 c. fresh bread crumbs
2 lg. eggs and 1 beaten egg yolk
2 tbsp. chopped parsley
1 tsp. poultry seasoning
1/4 tsp. pepper
1/2 tsp. salt

Preheat oven to 350 degrees. In skillet, heat butter, add onions, celery, and cook until soft. Add gravy and heat. In large bowl, combine gravy mixture with cooked turkey, crumbs, eggs, parsley, and seasonings. Transfer to lightly buttered 9x5x3 inch loaf pan. Place loaf pan in a larger baking pan. Place baking pan in oven and add hot water to cover bottom of pan. Bake 1 to 1 1/4 hours. Let stand 10 minutes before slicing.

Pulled Pork Tacos Recipe

Pulled Pork Tacos Recipe
canned Hereford Pork Carnitas

Ingredients:

6 chili peppers seeded
3 tablespoon canola oil
6 cup sugar
2 tablespoon salt
2 teaspoon black pepper
6 square 6# can Hereford Pork Carnitas
2 white onions cut into thick rings
1 tablespoon Oregano preferably Mexican
5 Cloves garlic minced
1 tablespoon cumin
1/2 cup orange juice preferably fresh
24 flour tortillas

Directions:

Heat chilis in fry pan with oil over medium heat, Add 1/2 cup water, cover and simmer for 20- minutes. Transfer to food processor and blend until smooth. Ad remaining ingredients except pork and onions, and blend. Drain broth from pork and in a large bowl break cubes of pork with a fork, cover with sauce mixture and onions. Marinade for 2 hours in refrigerator. Heat entire mixture in a fry pan to desired temperature. Fill tortillas with mixture and serve. (24 servings)

Meatloaf With Onion Gravy

Meatloaf With Onion Gravy

1-1/2 lbs. lean ground beef
1 cup bread crumbs or crushed crackers
1 small onion, chopped
1 egg
1/2 cup milk
1/2 cup ketchup
1 Tbs. Worcestershire sauce
1 tsp. salt
1/2 tps. pepper

GRAVY:
2 cups water
1 envelop dry onion soup mix
4-6 Tbs. flour
1 cup water

In a large bowl, combine beef, bread crumbs, onion, egg, milk, ketchup, Worcestershire sauce, salt and pepper; mix thoroughly. In a shallow baking pan, shape into loaf. Bake at 350 for 1 hour, draining off fat half way through cooking.

In a medium saucepan, bring 2 cups water to a boil; stir in soup mix. Simmer, covered, for 10 minutes. Combine flour with 1 cup water and gradually stir into soup. Bring to a boil; reduce heat and simmer, stirring frequently, until gravy thickens, about 5 minutes. Serve with meatloaf.

Meat Loaf and Potato Casserole

Meat Loaf and Potato Casserole

3 medium potatoes, peeled and sliced (about 3 cups sliced)
1 large onion, sliced
1 teaspoon salt
1 1/2 pounds ground chuck
1 cup soft bread crumbs
1 can (8 ounces) tomato sauce
2 tablespoons water
1 teaspoon prepared mustard
1 1/2 teaspoon seasoned salt
2 tablespoons minced onion
1/4 teaspoon ground black pepper

Put potatoes and onion in a buttered 2-quart casserole; sprinkle with 1 teaspoon salt. Mix remaining ingredients; spread on vegetables. Bake, uncovered, at 350° for 55 to 65 minutes.

Serves 4 to 6

Meatloaf Supreme with Sour Cream

Meatloaf Supreme with Sour Cream


1 pound lean ground beef
1 pound ground pork
1 cup shredded carrot
1/3 cup chopped onion
1 cup cracker crumbs
1 teaspoon salt
dash pepper
1 cup sour cream

Combine all ingredients; press into a 9x5x3-inch loaf pan. Bake at 350° for about 1 1/2 hours. Let stand for 10 minutes. Drain off fat and transfer to serving platter.

serves 8.

Chili Cheese Meatloaf

Chili Cheese Meatloaf


2 eggs, slightly beaten
1 pound bulk pork sausage, spicy
1 pound very lean ground beef
1/4 cup chopped onion
1 cup quick-cooking oats
2 teaspoons garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 cup shredded Cheddar or Monterey Jack cheese
1 cup chunky salsa
salsa for topping, optional
cheese for topping, optional

Preheat oven to 350°. With hands, gently combine all ingredients except topping options in a mixing bowl. Shape into a loaf and place in baking dish or loaf pan; bake for 1 to 1 1/2 hours, until cooked through.

Serves 6 to 8.

String Cheese Meat Loaf

String Cheese Meat Loaf

1 cup meatless spaghetti sauce, divided
1 egg, lightly beaten
1 cup seasoned bread crumbs
2 cloves garlic, minced
1 1/2 tsp. dried rosemary, crushed
1 lb. ground beef
8 oz. bulk Italian sausage
3 pieces string cheese

Heat oven to 350º.

In a bowl combine 1/2 cup spaghetti sauce, egg, bread crumbs, garlic and rosemary. Crumble meat over mixture and mix well. Press half into a greased 8 x 4 x 2 loaf pan. Place 2 pieces of cheese side by side near 1 end of loaf.

Cut remaining piece of cheese in half; place side by side on opposite end of loaf. Top with remaining meat mixture; press down firmly to seal.

 Bake, uncovered at 350° for 75-90 minutes or until meat is browned and meat thermometer reads 160°; drain.

Drizzle with remaining spaghetti sauce; bake 10 minutes longer. Let stand for 10 minutes before slicing.

Note: Can use 3 oz. of mozzarella cheese cut into 4 x 1/2" sticks.

Fireman's Meatloaf

Fireman's Meatloaf

By Elizabeth Forkner

Voted best main dish in cooking contest between fire stations in San Bernadino, California.

1 pkg (6 z) crushed corn bread stuffing mix
2 eggs, beaten
1 can (4 oz) mushroom stems and pieces, drained
2 t garlic powder
3 pounds lean ground beef
2 cans (4 oz ea) chopped green chilies
1/4 c shredded cheddar cheese
1/4 c salsa

In large bowl, prepare corn bread stuffing according to package directions.
Add eggs, mushrooms and garlic powder.
Crumble beef over mixture, mix well.
Shape into loaf in greased 13-in. x 9-in. baking dish.
Bake, uncovered, 350° 1-1/4 hrs; drain.
Top with chilies.
Cover, bake 20 mins longer til meat is no longer pink and a meat thermometer reads 160°.
Sprinkle with cheese, top with salsa. Bake, uncovered, 5-10 mins til cheese is melted.

12 servings

Shepherd's Pie Meat Loaf

I made this meatloaf this week and it was great! I had my mother in law and sister in law over for dinner (after visiting my brother in law Mark in the hospital).....They loved it! My mother in law isn't eating much anymore, but she cleaned her plate this time!!  I used mashed sweet potatoes instead of white potatoes and YUMMY!!! Enjoy. hugs, peg

Shepherd's Pie Meat Loaf

Meat Loaf:

2 tsp vegetable oil
3/4 cup chopped onions (1 medium)
1 clove garlic, minced
1/2 tsp dried thyme
1 lb lean ground beef
1/2 cup fine, dry bread crumbs
1/4 cup evaporated skim milk
3 tbsp catsup
1 large egg, lightly beaten
2 tsp each Worcestershire sauce, horseradish
1 tsp salt
1/2 tsp each dry mustard, freshly ground black pepper
1/4-1/2 tsp cayenne pepper

Potato-Vegetable Topping:
1-1/2 lb potatoes, peeled and halved (about 3 large) PEG’S NOTE: I used sweet potatoes
1/2 cup low-fat milk, heated until steaming
1 large egg, lightly beaten
1/2 tsp salt
1/4 tsp freshly ground black pepper
pinch nutmeg, preferably freshly grated
2 medium carrots, peeled diced
1 small zucchini, diced

Directions

Meat Loaf: Heat oven to 350º F. (175º C). In a small skillet, heat oil over medium heat. Sautè onions and garlic 2 - 3 minutes, or until softened. Stir in thyme and let cool slightly. In a large bowl, combine meat, onion mixture and remaining ingredients. Mix well. Pack into a 9x5" loaf pan. Bake for 30 minutes and pour off any fat.

Topping: Meanwhile, cook potatoes in lightly salted boiling water until tender. Drain, place in a medium bowl and mash. Stir in milk, egg, salt, pepper and nutmeg. Blanch carrots and zucchini separately in lightly salted boiling water for 30 - 60 seconds.. Drain, refresh with cold water and pat dry. Spoon carrots and zucchini over top of meat loaf and spread potato mixture over vegetables. Bake 30 - 40 minutes longer, or until the top is golden brown.

Makes 6 servings.

Recipe source: Make it all Recipes yahoo group, submitted by Linda Baker

Apple Meatloaf

Apple Meatloaf

2 1/2 lb lean ground beef
1 1/2 cups herb seasoned stuffing mix (Pepperidge Farms, not cubes)
2 cups finely chopped apples
3 eggs
1 tsp salt
2 Tbsp prepared mustard
2 Tbsp horseradish
1 onion, finely chopped
3/4 cup ketchup

Preheat oven to 350 degrees Fahrenheit. Mix all ingredients together well in a large bowl. Shape into two loaves and place in two loaf pans.

Bake about 1 hour and 15 minutes, or until cooked through. Let rest for 10 minutes before slicing.

Bacon-Wrapped Meat Loaf

I made this tonight and it was really good.

Bacon-Wrapped Meat Loaf


1 1/2 pounds Lean Ground Beef
1 cup Shredded Cheddar Cheese
1 large Egg
1/4 cup Dry Bread Crumbs
1/4 cup Chopped Onion -- 1 small
1/4 cup Lemon Juice
1/4 cup Chopped Green Bell Pepper
1/2 cup Water
1/2 teaspoon Beef Bouillon Granules
1 teaspoon Salt
6 slices Bacon -- cut in half


Preheat oven to 350 degrees F. Mix all of the ingredients, except the bacon, together in a large mixing bowl. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving.

Campbell's® Simply Delicious Meat Loaf

Campbell's® Simply Delicious Meat Loaf


1 1/2 lb. ground beef
1/2 cup Italian-seasoned dry bread crumbs
1 egg, beaten
1 can Campbell's® Golden Mushroom Soup
1/4 cup water

MIX thoroughly beef, bread crumbs and egg. Shape firmly into 8" x 4" loaf in baking pan.
BAKE at 350°F. for 30 min. Spread 1/2 can soup over top of meat loaf. Bake 30 min. or until done.
MIX 2 tbsp. drippings, remaining soup and water in saucepan. Heat through and serve with meat loaf. Serves 6.