Meatloaf recipes

[warren5421]

I don't use BBQ's or Smokers but like good meatloaf. I would like some recipes to make in the oven! My cook past in 2007 so can't ask her.

[FLINTNFIRE]

Sausage and hamburger can of chopped tomatoes or fresh if available oatmeal eggs chopped onion and rice , add salt and pepper seasoning salts whatever is in cupboard , I do not usually measure much of anything , but I do boil the rice first and add bbq sauce and catsup some worcestershire sauce and soy sauce and any odd salsa in fridge , I will add chopped up celery and peppers to add a little more .

Kind of a use up whats cluttering fridge while making a dish that I cook in cast iron dutch oven , either on top or in oven , as it is a dish to be made to add more food to eat for less .

[G W Wade]

My family likes this one. GW
3# hamburger
1 1/2 cup Quik Oats
2 eggs
1/2 cup chopped green pepper
2 pkg dry Onion soup
1 1/2 tsp salt
1/2 tsp dry mustard

[DougGuy]

I wanted restaurant/cafeteria style meat loaf where they use bread crumbs to "fill out" the recipe, it comes out softer than the home style with more meat and less filler. I added in a little chopped red bell pepper to add moisture, and snuck a little Sriracha into the glaze for a little kick. This is not my recipe, I printed it from the web and tried it, came out delicious so I am pasting the same recipe here (with my changes edited in):

The Best Classic Meatloaf recipe

This traditional meatloaf recipe is just like mom used to make, made with ground beef and a sweet and tangy glaze topping.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins

Ingredients

1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup diced bell pepper
1/2 cup milk
1 large egg beaten
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tsp. dried parsley leaves
3/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper

For the Topping:
1/4 cup ketchup
2 tbsp. packed light brown sugar
1 tsp. Sriracha
1 tbsp. red wine vinegar

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add the bread crumbs, onion, bell pepper, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and black pepper. Use a large spoon to mush and mix these ingredients together until well combined. Add ground beef and mix until fully combined* Add the meat mixture to a loaf pan. Pat the meat down into an even layer.

In a small bowl, add 1/4 cup ketchup, the brown sugar, sriracha, and vinegar. Stir to combine.
Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake uncovered for 55 minutes OR until internal temperature in the center reaches 165F.
Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

Notes
*Be sure to mix the meat really well. This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.
**I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.

Nutrition
Serving: 1portion = 1/10th of the meatloaf | Calories: 164kcal | Carbohydrates: 14.8g | Protein: 11.7g | Fat: 5.7g | Saturated Fat: 2.2g | Cholesterol: 49.9mg | Sodium: 399.3mg | Fiber: 0.6g | Sugar: 6.7g

Attachment 322430

[243winxb]

Funny you should ask. Just put 1 in the oven. Bake 1 Hour.

[MaryB]

For a basic add your own flavors meatloaf...

2 pounds ground beef
2 eggs
1/2 cup of oat flour(I fill my spice coffee grinder with oatmeal and pulse it until I have flour)
salt to taste
pepper to taste
medium grated onion(grate it in the mixing bowl to get all the onion juice)
Ketchup over the top before baking

Mix the above until just mixed except ketchup, do not over do this or you get tough meatloaf. I then add the ketchup on top, bake at 350 until 165 internal temp.

This is a basic meatloaf, one i make often. But you can add cheese, mushrooms, olives, veggies etc etc etc, go wild! Wrap it in bacon instead of the ketchup...

[warren5421]

My mom and wife both would put about 1" of milk around the loaf. Both said it made it tender and added moisture. Anyone know about this and make their meatloaf this way? Going to try the 1 lb ones first.

[gbrown]

I wanted restaurant/cafeteria style meat loaf where they use bread crumbs to "fill out" the recipe, it comes out softer than the home style with more meat and less filler. I added in a little chopped red bell pepper to add moisture, and snuck a little Sriracha into the glaze for a little kick. This is not my recipe, I printed it from the web and tried it, came out delicious so I am pasting the same recipe here (with my changes edited in):

The Best Classic Meatloaf recipe

This traditional meatloaf recipe is just like mom used to make, made with ground beef and a sweet and tangy glaze topping.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins

Ingredients

1 lb. 90% lean ground beef
1 cup dried bread crumbs
1/2 cup diced yellow onion
1/2 cup diced bell pepper
1/2 cup milk
1 large egg beaten
2 tbsp. ketchup
1 tbsp. Worcestershire sauce
1 tsp. dried parsley leaves
3/4 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground black pepper

For the Topping:
1/4 cup ketchup
2 tbsp. packed light brown sugar
1 tsp. Sriracha
1 tbsp. red wine vinegar

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a large bowl, add the bread crumbs, onion, bell pepper, milk, egg, 2 tablespoons ketchup, worcestershire sauce, parsley, salt, garlic powder, and black pepper. Use a large spoon to mush and mix these ingredients together until well combined. Add ground beef and mix until fully combined* Add the meat mixture to a loaf pan. Pat the meat down into an even layer.

In a small bowl, add 1/4 cup ketchup, the brown sugar, sriracha, and vinegar. Stir to combine.
Pour the sauce on top of the meatloaf and spread it into an even layer.
Bake uncovered for 55 minutes OR until internal temperature in the center reaches 165F.
Let the meatloaf rest for 8-10 minutes before serving (or it may fall apart).**

Notes
*Be sure to mix the meat really well. This is a very moist meatloaf recipe so under mixing can cause the meatloaf to be too soft/mushy.
**I use two thin spatulas to remove the meatloaf from the pan and transfer it to a cutting board. You could also slice and serve the meatloaf directly from the loaf pan, or use parchment paper to line the pan for easy removal.

Nutrition
Serving: 1portion = 1/10th of the meatloaf | Calories: 164kcal | Carbohydrates: 14.8g | Protein: 11.7g | Fat: 5.7g | Saturated Fat: 2.2g | Cholesterol: 49.9mg | Sodium: 399.3mg | Fiber: 0.6g | Sugar: 6.7g

Attachment 322430

This is the same recipe my mom would use, with the exception of the bread crumbs. She would a cup of cooked rice and a cup or so of firm cheese. Same recipe I use today.