Home Forums Forum Recipes Beef Recipes MEATLOAF VARIATIONS

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    1 1/2 lbs. good ground beef
    4 slices white bread
    1 egg
    3/4 stalk celery, finely chopped
    1/4 green pepper, finely chopped
    2 scallions, chopped
    Salt and pepper
    1/2 c. ketchup
    1/2 sm. can whole tomatoes (drained)

    Pull bread into small pieces and blend with all the above. Mix 1/2 cup ketchup and 1/2 small can whole tomatoes, drained and chopped and add to meat mixture . Form into meatloaf. Sprinkle outside with garlic powder and oregano. Bake 1 hour in a 350 degree oven and then pour over one small can Hunts tomato sauce. Heat another 15 minutes.


    “Meat & Potatoes” Meatloaf

    6 servings

    1 1/2 cups refrigerated shredded hash brown potatoes
    3/4 cup chopped onion
    3 eggs, lightly beaten
    2/3 cup Italian-style bread crumbs
    2/3 cup ketchup, divided
    1 1/4 teaspoons salt
    1/2 teaspoon pepper
    1 1/2 pound lean ground beef

    In large bowl, combine potatoes, onion, eggs, bread crumbs, 1/3 cup of the ketchup, salt and pepper; mix well.
    Add ground beef; mix lightly but thoroughly.
    On rack set over broiler pan, shape beef mixture in to 8 x 4-inch loaf.
    Spread remaining 1/3 cup ketchup over top of loaf.

    Let stand 5 minutes; cut into slices.



    1 1/2 to 2 lbs. hamburger
    1 c. old fashioned oatmeal
    1 c. picante sauce
    1 egg, beaten
    Dash of salt
    Dash of pepper

    Mix all ingredients together and form into a loaf. Place in baking dish. Bake at 350 degrees for 1 to 1 1/2 hours until done.



    2 eggs
    1/4 tsp. salt
    1/4 tsp. pepper
    3/4 c. bread crumbs
    1/2 c. tomato juice
    1 clove garlic, minced
    2 tbsp. snipped parsley
    1/2 tsp. dried oregano, crushed
    8 thin slices boiled ham
    1 1/2 (6 oz.) shredded Mozzarella
    3 slices Mozzarella, halved diagonally
    2 lbs. ground beef

    Combine eggs (beaten) crumbs, juice, parsley, oregano, pepper, salt and garlic. Add beef, mix well. On waxed paper or foil, pat to a 12 inch x 10 inch rectangle. Arrange ham atop meat, leaving margin around edges. Sprinkle shredded cheese over ham. From short end, roll meat carefully using paper or foil to lift. Seal edges and ends. Place in 13 x 9 x 2 inch baking dish, seam side down. Bake 1 1/4 hours. Place cheese over top of roll and bake until cheese melts, about 5 minutes. Center of roll will be pink due to ham. Bake 350 degrees. Makes 8 servings.



    1 1/2 lb. ground beef
    2 c. dry bread crumbs
    1/4 c. lemon juice
    1/2 c. minced onion
    2 eggs
    2 tsp. season salt
    1/2 c. ketchup
    1/3 c. brown sugar
    1 tsp. dry mustard
    1/4 tsp. allspice
    1/4 tsp. ground cloves
    6 thin lemon slices

    Mix first 5 ingredients. Shape into small loaves and put on pan. You should get 6 loaves from mix. Mix next 7 ingredients and top the loaves. Bake at 350 degrees for 15 minutes. Top with lemon slice and bake 30 minutes more.



    1 1/2 to 2 lb. your favorite ground
    meat (beef, pork turkey, etc.)
    1 c. oatmeal, cracker crumbs or bread
    1/2 to 3/4 c. mild picante sauce
    (chunky style works well)
    1 egg
    Salt and pepper to taste

    If needs moistening, add some tomato juice or try V-8. Mix ingredients together, shape into loaf and put in pan. Bake at 350 degrees for 1 hour, or until the loaf is firm. Serve with potatoes and cornbread.



    1 1/2 lbs. ground beef
    2 beaten eggs
    2/3 c. soft bread crumbs
    1/2 c. milk
    1/2 c. chopped onion
    1 tsp. salt
    1/4 tsp. pepper
    8 oz. pkg. grated Mozzarella cheese

    Mix all ingredients (except cheese) together in large bowl. On a piece of waxed paper, spread out the meat mixture and pat into a rectangle about 1/2″ thick. Sprinkle grated Mozzarella cheese on meat. Roll up jelly roll fashion and place in meat loaf pan. Pour sauce over meat loaf. Bake at 350 degrees for at least 1 hour.

    1 tbsp. Worcestershire sauce
    1 tsp. vinegar
    2 tbsp. sugar
    1/3 c. catsup
    3 tbsp. water

    Mix well.



    1 1/2 lbs. ground beef (or elk)
    1/2 c. onion, chopped
    1/3 to 1/2 c. round crackers,
    crumbled (such as Ritz)
    5 tbsp. bottled barbecue sauce
    2 tsp. prepared horseradish
    2 tsp. Dijon-style mustard
    1 egg, beaten

    Using your hands, “squish” all ingredients together as if you’re making a mud pie! Form into a 7 x 4 inch loaf. Place in baking pan. Bake in a 325 degree oven for 1 hour and 20 minutes or until done. Let loaf stand for 10 minutes before serving. Serves 6.



    1 loaf frozen white bread dough
    2 eggs, slightly beaten
    1 1/2 lb. ground beef
    1 1/2 c. soft bread crumbs
    1 (8 oz.) jar Cheez Whiz
    3/4 c. chopped onion
    1/2 tsp. salt
    1/4 tsp. pepper

    Thaw bread dough in refrigerator overnight. Cover, let stand on floured surface at room temperature 1 hour. Reserve 1 tablespoon egg for glaze. Combine remaining ingredients. Mix lightly. Shape into 9 x 4 inch loaf in shallow baking dish. Bake at 350 degrees for 45 minutes; drain. Press dough onto bottom of greased 15 x 10 inch jelly roll pan. Place meat loaf in center of dough. Fold dough ends over loaf. Cut 6 strips of dough on each side of loaf, cross over tops. Brush with reserved egg. Bake at 350 degrees for 30 minutes. 6-8 servings.



    1 1/2 lb. lean ground beef
    1 c. soft bread crumbs
    1 tsp. salt
    1 tsp. oregano
    1/4 tsp. each basil, pepper, garlic
    1 egg


    1/2 c. chopped onion
    1 (6 oz.) can tomato paste
    1/4 tsp. salt
    1 c. water
    Mozzarella cheese, Parmesan cheese

    Combine meatloaf ingredients with 1/2 cup of sauce. Bake 1 hour at 375 degrees. Pour rest of sauce over top. Sprinkle with Parmesan cheese and grated Mozzarella cheese and return to oven for 10 minutes more.



    3/4 lb. hamburger
    1/4 lb. sausage
    1/2 c. bread crumbs
    1 egg
    1/4 c. applesauce
    1/3 c. chopped onion
    2 tbsp. raisins
    1/4 lb. mushrooms
    1 tbsp. Worcestershire
    1/2 tsp. sage
    1/2 tsp. salt and pepper

    Mix all. Put in loaf pan. Top with 2 tablespoons ketchup and 2 strips bacon. Cook 1 hour at 350 degrees; let stand 10 minutes, drain and serve. Serves 6.



    1 lb. ground beef
    1 lb. ground pork
    4 c. corn flakes
    1 c. cream style corn
    1 c. cooked tomatoes
    1/4 c. green peppers, chopped
    1/4 c. chopped onion
    1/4 c. fresh parsley flakes
    2 tsp. salt
    1/2 tsp. sage
    1/8 tsp. black pepper
    1 tsp. Worcestershire sauce

    Mix all ingredients thoroughly. Make into loaf and place in square pan. Bake at 350 degrees for 1 hour. If you would like you may put bacon strips on top of loaf after cooking for 30 minutes.



    1 1/2 lbs. lean ground beef
    1 c. seasoned bread crumbs
    2 beaten eggs
    1 (8 oz.) tomato sauce
    1/2 c. chopped onion
    2 tsp. prepared mustard
    1 tsp. salt
    1/8 tsp. garlic powder
    1/8 tsp. cayenne pepper
    Dash crushed dried thyme
    Dash crushed marjoram
    1/4 c. chili sauce

    Mix ingredients (except chili sauce) thoroughly. Spread in ungreasd 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 1/4 hours. Last 15 minutes of baking, spread top of meat loaf with chili sauce. After removing from pan, let stand 5 minutes before slicing.


    Tangy Meatloaf

    1 pound ground beef
    1/2 cup dry bread crumbs
    1 egg
    garlic powder to taste
    1 dash Worcestershire sauce
    1/3 cup ketchup
    1/4 cup packed brown sugar
    1/4 cup pineapple preserves

    Preheat oven to 350 degrees. In a large bowl, combine the ground beef,
    bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well and
    place into a 9×5 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.


    Southwestern Meatloaf

    1 lb. ground beef
    1 lb. ground pork
    1 lb. ground veal
    1/2 cup ground tortilla chips
    1 egg
    1/4 cup BBQ sauce
    1/4 cup Tejas Salsa Roja
    1 1/2 tsp. ground cumin
    1/2 tsp cayeene pepper
    1/2 tbl. kosher salt
    1 each Poblano chile
    1 each Red bell pepper

    Poblano Gravy:
    3 tbl. onion, minced
    1 poblano chile, seeded and diced small
    4 tbl. butter
    3 tbl. flour
    2 cups beef broth
    1 tsp thyme
    2 tsp. lemon juice
    1/4 tsp. black pepper
    1/4 cup half and half
    pan drippings from meatloaf


    Combine first 10 ingredients in a mixing bowl and mix well by hand until combined. Reserve. Remove stem and seeds from the peppers and cut into strips 1/4″ wide. Place reserved meatloaf mixture on a sheet of wax paper and press into a rectangle 3/4″ thick. Lay the pepper strips lengthwise in a row slightly off center on top of the meatloaf. Lift the edge of the wax paper nearest you and fold the meatloaf onto itself just past the peppers and carefully roll the meat loaf into a log. Place into a greased baking pan. Cover with foil. Bake in a pre-heated 350 oven for 45 minutes or until an internal temperature of 180 is reached.

    Poblano Gravy:
    Melt butter in a medium sauce pan. Add onion and Poblano and saute until tender. Add flour and whisk to combine. Add beef broth and whisk until smooth. Bring to a boil and simmer 10 minutes. Add remaining ingredients and simmer 5 minutes. Adjust salt as necessary.

Viewing 15 posts - 31 through 45 (of 48 total)
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