Home Forums Forum Recipes Beef Recipes MEATLOAF VARIATIONS

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    2 lbs. ground beef
    1 c. grated cheddar cheese
    1 egg
    2 c. soft bread crumbs
    1 sm. onion, grated
    1 tbsp. Worcestershire sauce
    1 tbsp. prepared mustard
    1 tsp. salt
    1/4 c. (1/2 stick) butter, melted
    1 tsp. dill weed
    1 tsp. sugar
    1/2 tsp. salt
    1/4 tsp. pepper
    1 lb. carrots, pared and cut into 4
    inch lengths
    1 can (8 oz.) tomato sauce

    Mix ground beef lightly with 3/4 cup of the cheese, egg, bread crumbs, onion, Worcestershire sauce, mustard and the 1 teaspoon of salt until well blended. Shape into a loaf in a shallow baking pan. Mix melted butter or margarine, dillweed, sugar, salt and pepper. Place carrots around loaf in pan; brush with butter mixture. Bake in moderate oven (350 degrees) 1 hour, turning carrots once after 30 minutes. Pour off dripping. Pour tomato sauce over loaf; sprinkle with remaining 1/4 cup cheese. Baste carrots with butter mixture. Bake 30 minutes longer.


    Meatloaf Cordon Bleu

    2 pounds extra-lean ground beef
    1 cup Italian seasoned bread crumbs
    1 small onion, chopped
    2 eggs, beaten
    1/8 teaspoon garlic powder
    1 teaspoon salt
    1 teaspoon pepper
    4 ounces thinly sliced cooked ham
    4 ounces Provolone cheese, sliced

    Preheat the oven to 350 degrees F. In a medium bowl, mix together the
    ground beef, bread crumbs, eggs, and onion. Season with garlic powder,
    salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and
    flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and
    top with slices of cheese. Pick up the edge of the waxed paper to roll the
    flattened meat up into a log. Remove waxed paper, seal the ends and seam,
    and place the loaf into a 9×5 inch loaf pan. Bake for 1 hour and 15
    minutes in the preheated oven, or until the loaf is no longer pink inside.


    Mom’s Amazing Meatloaf

    Serves 8
    Published in: San Jose Mercury News

    2 slice hearty whole-wheat bread (for 2 cups cubes)
    2 eggs
    1 large onion (for about 1 cup chopped)
    1/2 cup low-fat or whole milk
    1/2 cup grated Parmesan cheese
    3 tablespoons finely chopped fresh parsley
    1 tablespoons Dijon mustard
    2 teaspoons Worcestershire sauce
    1/2 teaspoons salt
    1/4 teaspoons black pepper
    1 1/2 lbs. 93 percent fat-free ground beef
    1/2 cup ketchup (or more — if necessary, to cover well)

    Preheat oven to 325 degrees. Toast the bread and cube it. Set it aside.
    Break the eggs into a large mixing bowl and beat slightly. Finely chop the
    onion, adding it to the bowl as you chop. Add the milk, Parmesan cheese,
    parsley, mustard, Worcestershire sauce, salt, pepper and reserved bread
    and mix well. Crumble the ground meat over the mixture and then fold
    together using your hands. (Wash your hands well before and after handling
    the meat.) Prepare a 13-by-9-inch glass baking dish with cooking-oil
    spray. Transfer the meat into the baking dish and form it into a long
    loaf. Pat the mixture down to about 3 inches high. Pour the ketchup over
    the loaf (use more, if necessary, to cover the entire loaf). Bake for 1
    hour and 15 minutes (for medium) or until done to personal preference.
    Serves 8 (leftovers make fantastic sandwiches).



    1 med. onion
    1 egg
    1 1/2 tsp. salt
    1 tsp. Worcestershire sauce
    1 (8 oz.) can tomato sauce
    2 tbsp. vinegar
    2 tbsp. brown sugar
    3 slices bread
    1 1/2 lbs. diet lean beef
    1/4 tsp. pepper
    1 tsp. dry mustard
    1/2 c. water
    1 tbsp. dry mustard

    Preheat oven to 350 degrees. Peel and chop onion finely. Pull bread into crumbs with fork. Beat egg until bubbly. Add onion, bread crumbs, egg, salt, pepper, Worcestershire sauce, 1 teaspoon mustard and 1/2 cup tomato sauce to ground beef. Mix together lightly but thoroughly with fork. Pack mixture lightly into 9x5x3 inch loaf pan. Mix remaining tomato sauce, water, vinegar, dry mustard and brown sugar together. Pour over meatloaf. Bake for 1 1/2 hours. Serves 6.



    Ground beef (to feed 4 to 5 persons)
    1 tsp. Worcestershire sauce
    2 lb. Lipton’s onion soup mix
    1 sm. can tomato sauce
    1/2 can water (use the sauce can)
    1 egg
    3 to 4 lb. bread crumbs (I use

    Mix above ingredients together. If you have time, chill in the refrigerator 15 to 20 minutes (up to 5 to 6 hours, as you prefer). Shape in shallow pan to resemble loaf (I use a regular one that will allow for some liquid run-off). Top with 3/4 half slices of bacon. Bake in oven at 350 degrees for 45 minutes to 1 hour or until bacon is crisp on both sides.



    1 1/2 lb. ground beef
    1 tsp. salt
    1/4 tsp. pepper
    1 tsp. dehydrated onion
    1 egg, beaten
    1/2 c. bread crumbs
    1 (4 oz.) can mushroom pieces
    1 1/2 c. shredded Mozzarella
    1 (15 oz.) can tomato sauce with bits

    Combine first 6 ingredients in large bowl. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make 1/2 cup. Add to mixture. Mix until well blended. Flatten mixture on pieces of wax paper. Sprinkle with Mozzarella. Leaving 1/2 “border”. Roll up jelly roll style with short side. Place seam side down in pan. combine tomato sauce and mushrooms. Spread over meat roll. Bake at 375 degrees about an hour.



    2 eggs, beaten
    2/3 c. milk
    2 tsp. salt
    1/4 tsp. pepper
    3 slices bread, cubed (I use heels of
    2/3 c. shredded carrots
    2/3 c. chopped onion (I use scallions)
    1 1/2 c. shredded cheddar
    2 lbs. beef, chopped


    1/4 c. brown sugar
    1/4 c. ketchup
    1 tbsp. mustard

    Stir together eggs, milk, salt and pepper and bread. Beat until bread is broken up. Add onions, carrots, cheese and beef. Mix well. Form into 2 loaves. Bake 1 hour at 350 degrees. Mix topping, spread on loaves and continue baking 15 minutes.


    Apple-y Meatloaf

    2 lbs. ground beef
    1 c. unsweetened applesauce
    1 med. onion, chopped
    6 slices whole grain bread
    1 egg
    2 tsp. salt
    Pepper to taste
    1/2 c. tomato sauce

    Preheat oven to 350 degrees. Toast and crumble bread. If your children won’t eat onions, place onion, applesauce and egg in blender and liquify. Knead together all ingredients except tomato sauce. Shape into a loaf in a baking dish or pack into a loaf pan. Pour tomato sauce on top. Bake at 350 degrees for 1 1/2 to 2 hours.

    Apple Meatloaf

    1 pound Lean Ground Beef
    1 medium Apple — cored and chopped
    1 medium Onion — chopped
    1/8 teaspoon Black Pepper
    1/2 teaspoon Garlic Salt
    1 slice Bread

    Preheat oven to 350 degrees F. Combine all ingredients except bread. Soak bread
    in cold water, squeeze out moisture, shred, and add. Place in loaf pan and bake
    30 minutes. A variations is to form into patties, roll in bread crumbs and pan
    fry, or broil.

    To freeze for later use: Place uncooked mixture into loaf pan, wrap securely,
    and label. Freeze up to six months. To use, thaw overnight in refrigerator and
    cook as directed above.


    Somebody’s Mom’s Meatloaf

    2 lbs. ground meat, (1 lb. turkey- 1
    lb. lean hamburger or beef, pork & veal)
    2 eggs
    1 1/2 c. bread crumbs
    3/4 c. catsup or Heinz chili sauce
    1/2 c. warm water
    1 pkg. onion soup mix
    1 (8 oz.) can of tomato sauce, save
    for topping
    Bacon strips

    Preheat oven to 350 degrees. Mix well. Put in loaf pan. Add bacon strips or 1 (8 ounce) can of tomato sauce. Cook for 1 hour.



    5 lbs. ground beef
    3 tbsp. A-1 steak sauce
    2 tbsp. horseradish
    2 tbsp. Grey Poupon mustard
    1 tsp. Worcestershire sauce
    1 tsp. garlic powder
    1 tsp. onion powder
    2 tsp. broiled steak seasoning
    1/2 c. bread crumbs
    2 eggs
    1 tsp. Mrs. Dash
    2 tsp. pepper
    Large bowl

    In large bowl, break ground beef up and add all of above ingredients. Knead into meatloaf.
    Shape into a loaf and place on roasting pan or cookie sheet. Place in oven and bake at 350 degrees for approximately 1 hour.



    1/2 stick margarine or butter (4 tbsp.)
    1/3 c. hot salsa (Pace Picante)
    1 tsp. chili powder
    1 tsp. Mexican seasoning
    1 tsp. mustard
    3 tbsp. soup base
    1 tbsp. parsley (or 2 tbsp. fresh)
    1 tsp. garlic powder
    1 tsp. sugar
    juice from corn, see below (add water if nec. to eaqual 1/4 c.)
    1/2 c. ketchup
    1 tsp. pepper
    Lawry’s salt
    1 pkg. stuffing mix seasoning packet

    Mix together these ingredients, bring to a boil, cook 2 to 3 minutes. Pour over 1 package Stove Top stuffing and set aside. Add to stuffing mixture: 3 lg. eggs, beaten
    2 lg. onions, chopped
    3 tbsp. Parmesan cheese
    1 (12 oz.) can niblets sweet corn, drained, see above
    4 lbs. extra-lean ground beef

    Place in 9″x12″ ungreased pan. Bake 45 minutes in 350 degree oven.


    3 tbsp. brown sugar
    1 tsp. ground nutmeg
    1 c. ketchup
    1 tsp. prepared mustard

    Combine and bring to a boil. Pour over meatloaf and bake for 30-35 minutes more.




    2 eggs
    3 lb. ground beef
    1 onion
    3 tsp. salt
    1/2 tsp. pepper
    2 (8 oz.) cans tomato sauce
    2 c. bread crumbs
    3 tsp. cornstarch
    4 tsp. brown sugar
    1 1/2 c. sherry
    2 tbsp. vinegar
    2 tsp. mustard
    1 1/2 c. hot water
    2 bouillon cubes

    Heat oven to 350 degrees. Add meat, eggs, onion, salt, pepper, 1/2 can tomato sauce, crumbs. Combine lightly but well; shape into little loaves. Makes 8-10 individual loaves. Place in oven to bake off juices. Meanwhile, stir cornstarch with brown sugar; add rest of tomato sauce, sherry vinegar, mustard, bouillon cubes and hot water. Cook, stirring until thickened. Pour over meat loaves. Bake 30 minutes. –DUMPLINGS:–

    1/2 c. Farina
    1/2 tsp. salt
    1/4 c. warm water
    2 eggs
    1/2 c. or more flour

    Add warm water to Farina and salt. Let stand 5 minutes. Add eggs. Beat well and mix in flour to make fairly stiff dough. Drop into boiling salt water and cook for approximately 10 minutes; stirring occasionally. Drain and serve. Dumplings can be made ahead and refrigerated. Just heat in boiling water to serve.
    Dumplings serve 4.
    Total recipe serves 8-10.



    1 lb. lean ground beef
    6 oz. hot Italian sausage (or any
    kind of hot pork sausage)
    1 can (14 1/2 oz.) Del Monte Italian
    style stewed tomatoes
    1 c. fresh bread crumbs
    1/2 c. chopped onions
    1/2 c. chopped green pepper
    1 egg, beaten

    Combine all ingredients in large bowl and mix well. Place in a loaf pan and bake at 350 degrees for 1 hour. Drain. 6 servings. This is really good.



    3 tbsp. unsalted butter
    3/4 c. onion, finely chopped
    3/4 c. scallions, finely chopped
    (green onions), white bulb & 3
    inches green
    1/2 c. carrots, finely chopped
    1/4 c. celery, finely chopped
    1/4 c. red bell pepper, minced
    1/4 c. green bell pepper, minced
    2 tsp. garlic, minced
    Salt to taste
    1 tsp. freshly ground black pepper
    1/2 tsp. ground white pepper
    1/4 tsp. cayenne pepper
    1 tsp. ground cumin
    1/2 tsp. freshly grated nutmeg
    3 eggs, well beaten
    1/2 c. ketchup
    1/2 c. half & half
    2 lbs. lean ground beef chuck
    12 oz. sausage meat (not
    fennel-flavored Italian sausage)
    3/4 c. fine fresh bread crumbs,

    Preheat oven to 375 degrees. Melt the butter in a heavy skillet, and add the onion, scallions, carrots, celery, bell peppers and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour. Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg and eggs in a mixing bowl and beat well. Add the ketchup and half and half. Blend thoroughly. Add the chuck, sausage, and bread crumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes. With damp hands, form the mixture into an oval approximately 17 x 4 1/2 x 1 1/2 inches–resembling a long loaf of bread. Place the meat loaf in a baking dish and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish. Place the pan in the oven and bake for 35 to 40 minutes. Remove the baking dish from the water bath, and let the meat loaf rest for 20 minutes before slicing and serving. 8 to 10 portions.


    Tex-Mex Meatloaf With Chipotle Chile Glaze And Cheddar Mashed
    Potatoes – Serves 6
    Recipe By: Emeril Lagasse,

    2 tablespoons olive oil
    1 large onion — chopped
    1 large red bell pepper — stemmed, seeded and finely chopped
    1 poblano pepper — stemmed, seeded and finely chopped
    2 tablespoons minced garlic
    1 1/2 teaspoons Emeril’s Southwest Essence
    1 teaspoons salt
    1 teaspoons dried Mexican oregano — crumbled
    1 pounds ground sirloin
    1 pounds fresh chorizo sausage — removed from casings and crumbled
    1 cup crushed tortilla chips
    2 eggs — beaten
    1/2 cup heavy cream
    1 cup chili sauce
    2 tablespoons pepper jelly
    2 chipotle peppers in adobo sauce — plus 1 tablespoon adobo sauce

    1 recipe Cheddar Mashed Potatoes, for serving, recipe follows

    In a large skillet heat the olive oil and, when hot, saute the onion,
    bell pepper and poblano until very soft, 6 to 8 minutes. Add the
    garlic, Southwest Essence, salt, and oregano and cook for 2 minutes.
    Remove from the heat and allow to cool to room temperature.
    Preheat the oven to 350 degrees F.

    In a large mixing bowl, combine the cooled vegetable mixture,
    sirloin, chorizo, tortilla chips, eggs, and heavy cream and mix
    gently but thoroughly until well-combined. Transfer the meat mixture
    to a 6 by 9-inch loaf pan and pat the top to form a smooth loaf shape.

    Place the chili sauce, pepper jelly, chipotle peppers and adobo sauce
    in the bowl of a food processor and process until smooth. Spoon about
    2/3 of the glaze evenly over the top of the meatloaf and reserve the
    remaining sauce on the side. Transfer the meatloaf to the oven and
    bake until an instant-read thermometer inserted into the center
    registers 150 degrees F, about 1 hour. Remove from the oven and allow
    to rest for about 10 minutes before serving. When ready to serve,
    slice into 3/4-inch thick slices and serve with the Cheddar Mashed
    Potatoes, passing the remaining glaze around the table for guests who
    might like a bit more sauce.

    Cheddar Mashed Potatoes

    3 1/2 pounds large Idaho potatoes, peeled and cubed
    8 tablespoons unsalted butter, melted
    1/4 cup sour cream
    1/4 cup heavy cream
    2 teaspoons salt
    1 teaspoon freshly ground white pepper
    8 ounces grated sharp Cheddar

    Place the potatoes in a medium saucepan and add enough water to cover
    by 1-inch. Bring to a boil over high heat; reduce the heat to a
    simmer and cook until the potatoes are fork-tender, 12 to 15 minutes.
    Strain the potatoes in a colander and return to the saucepan over
    medium-high heat to evaporate any remaining water. Lower the heat and
    add the butter, sour cream, heavy cream, salt, and pepper. Using a
    potato masher, mash to the desired consistency. Add the cheese and
    stir until melted and creamy.
    Yield: 6 servings

    Difficulty: Medium
    Prep Time: 30 minutes
    Cook Time: 1 hour 20 minutes
    Yield: 6 servings

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