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    Kansas City Meatloaf

    For the dry rub:

    2 T. salt

    1 t. freshly ground black pepper

    1 t. lemon pepper

    1 t. cayenne pepper

    1 t. chili powder

    1 t. dry mustard

    1 t. light brown sugar

    1/2 t. garlic powder

    Pinch cinnamon

    For the meatloaf:

    2 oz. vegetable oil

    3/4 lb. onions

    1/4 lb. celery, minced

    1/4 lb. green pepper, minced

    1 T. garlic, minced

    6 oz. French bread, crusts removed

    1/2 c. milk

    2 eggs

    1/4 t. salt

    2 T. dry rub (from recipe above)

    3 1/4 lbs. ground beef, 80 percent lean

    Barbecue sauce, as needed

    To make the dry rub: In a small bowl, combine all dry-rub ingredients. Stir to mix. Use immediately or store in a cool, dry place. This makes about 4 1/2 T., of which 2 T. is used in this recipe. Store the remainder for another recipe.

    To make the meatloaf: Heat the oil in a saute pan. Add the onions, celery and green peppers and saute until tender. Add the garlic and saute for 1 minute more. Remove from the stove and set aside to cool.

    Place the bread in a large mixing bowl. Add the milk. Mix thoroughly with your hands until smooth. Add the eggs, sauteed mixture, salt and dry rub. Add the ground beef and mix thoroughly with your hands. Note: If the mixture is too thin, add plain bread crumbs.

    Form into two equal loaves and place on a greased baking sheet, coating each loaf with about 3 T. barbecue sauce. Bake at 350 degrees for 30-45 minutes until the meat is cooked through (the internal temperature should be 175-180 degrees).

    Remove from the oven and let cool. Place in the refrigerator overnight.

    When ready to serve, slice the cold meatloaf into 1-inch-thick slices. Reheat by grilling over medium-low heat, basting with barbecue sauce. Garnish with sliced, grilled Vidalia onions, if desired.

    Makes two meatloaves; serves 6-8.


    Cheese-Stuffed Mini Meat Loaves

    1/2 cup Italian style Panko bread crumbs
    1 can (18 oz) tomato sauce
    2 sticks (1 oz each) string cheese
    1 lb extra-lean (at least 93%) ground beef
    1 egg
    1/4 cup sliced green onions (4 medium)
    Hot cooked mashed potatoes, if desired

    Meanwhile, cut twelve 1/2-inch pieces from cheese sticks (store remaining portion of cheese stick for another use). Set aside. Add beef, egg, green onions, 1/2 teaspoon salt and 1/4 teaspoon pepper to bread crumb mixture until well mixed.

    Meanwhile, heat remaining sauce until hot. Immediately remove loaves from muffin pan; spoon heated sauce over loaves. Serve with potatoes.
    Makes 6 servings


    Salsa Meatloaf
    1 pound ground beef
    1/2 cup salsa
    1/2 cup Italian seasoned bread crumbs
    1/2 cup shredded Cheddar cheese
    1 egg, lightly beaten
    3 cloves garlic, minced
    dried parsley to taste
    salt and pepper to taste

    Preheat oven to 350 degrees F (175 degrees C).
    In a large bowl, mix the ground beef, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5×9 inch loaf pan.
    Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F (72 degrees C).

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