Meatloaf: Meatloaf Cordon Bleu

Sep 28, 2010 I had plain breadcrumbs so I had to season my own with homemade italian seasoning. I used about a tablespoon. I added 1 tablespoon worchestershire to the beaten eggs, upped the garlic powder to a teaspoon and a half, eliminated the salt and I used black forest ham. I had a heck of a time rolling this, even with the butcher paper. I did get it rolled and smushed back together, but it came apart a little in the baking process. I think if I make this again, I'll let the meat mixture sit fifteen minutes before rolling or chill it an hour or something. It's in the oven now (and smells AMAZING) so I'll update how the family liked it once they've tried it. EDITED: Even as ugly as it came out, it was really tasty. The whole family LOVED it. This one's a keeper. I just have to practice rolling it!

—Sarah Jo 

View the original article here

Meatloaf: Heather's Famous Barbeque Bunyan Burger

Feb 12, 2009 This was so good! It was not easy to make, but well worth it. I found the cream cheese very difficult to spread, even though it was soft. Next time I would thin it with milk, I think. I doubled the amount of mushrooms. Also, I didn't grill it. Instead I put it in a 9x13 glass pan and put it in a 350 oven for 40 minutes. My family loved it!

—Busy MI mom 

View the original article here

Meatloaf: Glazed Meatloaf I

Jul 13, 2003 As much as I love my mom, her meatloaf recipe wasn't the best. I've been looking for one to replace it,and this is the one! The best part about this recipe is the glaze/sauce. I doctored the actual meat loaf up a little bit with some minced garlic and finely chopped green peppers and onion, some seasoning (garlic salt, onion powder, etc), some steak sauce, etc... I also used bread crumbs instead of the cubed bread. It came out perfect anyway-very moist and flavorful. Double the amount of sauce so you will have some extra. I served the leftover on a couple of little toasted French rolls with melted Provolone and extra sauce as a meatloaf sandwich. Great recipe-thanks!

—TRACKY8 

View the original article here

Meatloaf: Zucchini Ranch Meatloaf

Oct 04, 2010 I made this just using the ground turkey although, I do not recommend that as it was a little dry leaving out the beef. Either way, I decided to try this meatloaf because I love the taste of ranch burgers on the grill and zucchini. Although, in the taste of the end product I couldn't really taste the zucchini, but I wouldn't leave it out as it more likely added some neccessary moisture. Either way, all the flavors such as the green peppers all mingled together to make a nice tasting meatloaf. If I made again I would definitely at least use lean ground beef. And, I really did like the topping of mixing the ketchup with the A-1. I have never done that before. I even added a little more A-1 on the top and put back in the oven for about 5 more minutes when it was done. I believe any man would really like this meatloaf.

—Blender Woman 

View the original article here

Meatloaf: Kimberly's Meaty Meatloaf

Jan 28, 2007 Instead of 2 pounds of ground beef, use 1-1/2 pounds, decrease the bread crumbs to 1 cup, the worcestershire to 1 teaspoon, and add 1 teaspoon of salt. Bake for 1 hour 15 minutes. Delicious!

—KYMBERJOY 

View the original article here

Meatloaf: Beef Loaf Deluxe

Sep 21, 2003 My family loved this recipe!!!!!! I made a few alterations, though: I used 1/2 lb. ground turkey, 1/2 lb. pork saugsage, I added a touch of grated cheese, and 1 can of stewed tomatoes. My total cooking time took 90 minutes to reach 180 degrees required for poultry---worth the wait!

—THERESA D 

View the original article here

Meatloaf: Meatloaf that Doesn't Crumble

Aug 17, 2010 I slightly modified this recipe, and created a 5 star winner! I sauteed the chopped veggies, then quickly pulsed them in the food processor before mixing with other ingredients. Also, cut the sausage to 1/2 lb, only added 1 cup of milk, 1 cup bread crumbs and ommited the catchup. I am not a big meat loaf fan, but this actually changed my mind. It stayed together, and was awesome!

—Scallion11 

View the original article here

Meatloaf: Bobotie

Jan 15, 2006 The recipe is fine, as long as it's kept in mind that, as a trad. dish, there are hundreds of small variations. I use apricot jam instead of chutney, but a fruity, quite sweet chutney is fine. One reviewer was wrong when she said the meat and onions are always fried in a pan first. No, this should be a quick dish (once you have the ingredients) and I certainly have never fried the meat first. One person altered the recipe so much that it could not bear much resemlance to the original! I understand about the milk allergy, but why leave out the breadcrumbs? It improves the texture. Try soy milk next time, or yoghurt, if that's okay. The egg-milk-turmeric custard should be poured over the top about 20 mins. before it comes out of the oven, and is a "characteristic" of this comfort food.

—DEONI 

View the original article here

Meatloaf: Kimberly's Meaty Meatloaf

Jan 28, 2007 Instead of 2 pounds of ground beef, use 1-1/2 pounds, decrease the bread crumbs to 1 cup, the worcestershire to 1 teaspoon, and add 1 teaspoon of salt. Bake for 1 hour 15 minutes. Delicious!

—KYMBERJOY 

View the original article here

Meatloaf: Best Ever Meatloaf with Brown Gravy

Jul 23, 2003 This may sound corny, but ever since hubby and I got married, every Valentines Day (or thereabouts), I make a heart shaped meatloaf. To add to my cornball personality, I "write" "I love you" with onions. Our girls obviously grew up with this tradition and believe it or not, look forward to this every year. I normally use only turkey meat to make my loafs, however, my older daughter has decided that she prefers her meatloaf made with beef. (I used half of each) Anyway, I didn't have any chili sauce in the house, so I can't comment on that issue. Once the meatloat was assembled, I poured about a half of a can of the beef broth over it. To make the gravy, I made a roux, (no cornstarch) using some of the fat from the drippings and then added more broth. Drew, Tyler and I really enjoyed this, however, poor Ash came down with a tummy virus this afternoon. Holly, I'm sure she'll love the leftovers when she's better!

—LINDA MCLEAN 

View the original article here

Meatloaf: Ann's Sister's Meatloaf Recipe

Oct 16, 2007 This is great, I do omit the MSG and depending on what we are having with it omit the tomato sauce. If we are having french fries, I top it with ketchup, if we are having mashed potatoes I leave it plain and heat up a jar of gravy. Also I shape it into a loaf in a 9x13 pan and add about a cup of water to the pan right before it goes in the oven, it helps keep it moist and the meatloaf doesn't stick and the grease is easier to drain out. Nice recipe!

—marymommy 

View the original article here

Meatloaf: Juggernauts Meatloaf

Juggernauts Meatloaf

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 232
Calories from Fat: 93

% Daily Value * Total Fat 10.3g 16 % Saturated Fat 3.7g 19 % Cholesterol 78mg 26 % Sodium 209mg 8 % Potassium 356mg 10 % Total Carbohydrates 13.8g 4 % Dietary Fiber 2g 8 % Protein 20.7g 41 % ** Sugars 4.2g Vitamin A 12 % Vitamin C 17 % Calcium 5 % Iron 20 % ** Thiamin 22 % Niacin 71 % Vitamin B6 21 % Magnesium 14 % Folate 11 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

View the original article here

Meatloaf: Amish Meatloaf

Oct 22, 2006 I did make some changes to this recipe, based on what I thought needed to be done. For the meat mixture, I used 1/2 cup ketchup, 1/8 cup brown sugar, 1-1/2 cups crackers, added garlic powder and worcestershire. Made only 1/2 the amount of glaze. Baked the loaf for 15 min. longer than recommended. This was absolutely delicious, both hot and cold. I would make it again in a heartbeat, but only with my modifications. Thanks, Duano.

—~TAYLOR~ 

View the original article here

Meatloaf: Meatloaf With a Twist

"This meatloaf includes the mashed potatoes. Great flavor. You've found a new way to make this classic recipe and the kids will love it. It's also very flexible. Try it, you'll like it!!!! Use ground beef, turkey, chicken, or chicken sausage, or a combination of all three." — Blonddee 

View the original article here

Meatloaf: All White Meat Meatloaf

Feb 15, 2012 extra good, with some sprinkled cheese, and used a mini muffin tin, baked 375 for 30 mins, waiting until 5 mins left to add glaze and cheese, so good, thanks much

—lauralu32 

View the original article here

Meatloaf: Meatloaf Cordon Bleu

Sep 28, 2010 I had plain breadcrumbs so I had to season my own with homemade italian seasoning. I used about a tablespoon. I added 1 tablespoon worchestershire to the beaten eggs, upped the garlic powder to a teaspoon and a half, eliminated the salt and I used black forest ham. I had a heck of a time rolling this, even with the butcher paper. I did get it rolled and smushed back together, but it came apart a little in the baking process. I think if I make this again, I'll let the meat mixture sit fifteen minutes before rolling or chill it an hour or something. It's in the oven now (and smells AMAZING) so I'll update how the family liked it once they've tried it. EDITED: Even as ugly as it came out, it was really tasty. The whole family LOVED it. This one's a keeper. I just have to practice rolling it!

—Sarah Jo 

View the original article here

Meatloaf: The Best Meatloaf I've Ever Made

Feb 28, 2008 Awesome recipe...I only made a few little changes, first I added diced cubanelle peppers to the garlic and onions, I didn't have sour cream so I used a little bit of mayo (I was sorprised that work out very very well) I used italian breadcrumbs and to the sauce I added a little bit of steak sauce and some maple syrup...Delicioso!! uh, I almost forgot, I placed two slices of regular bread at the bottom of the pan before put it in the oven, that way the bread suck all the grease from the meat...when it is done, just discard the bread..Thanks for sharing!!!

—Ilonka 

View the original article here

Meatloaf: Dad's Down Home Cornbread and Jalapeno Meatloaf

Nov 01, 2005 Hey all! This is my recipe, so of course I'm going to rate it well! :) But seriously, I can understand the concern about extra fat content. Here's one thing I often do: simply place a standard-size cooling rack inside your baking dish and place the meatloaf atop that, so that the fattier liquids run off and do not soak the loaf as it cooks. If your cooling rack won't fit, simply roll aluminum foil "logs" (three should do) to support the meatloaf in the pan. One last thing: this is obviously a cornbread/pepperjack/jalapeno version. You could change the theme entirely by focusing on changing the bread/cheese/veggie versions (... for example, I've used sourdough bread crumbs, mozzarella, and sun-dried tomatoes). Adjust additional spices, if any, accordingly. Enjoy! :)

—CHEFSINGLEDAD 

View the original article here

Meatloaf: Tex Mex Meatloaf

Nov 02, 2006 Except for the chile peppers in the tomatoes, I don't see how this recipe constituted Tex Mex without the seasonings so I added cumin and chili powder to the mix. I normally use bread crumbs in my meatloaf, however, in this case I used finely crushed tortilla chips. I made an enchilada sauce for the top of the loaf and instead of American cheese, I shredded cheddar cheese and used it as a filling rather than on top. With these few changes, it turned out really well.

—LINDA MCLEAN 

View the original article here

Meatloaf: My Meatloaf

Jul 27, 2006 Have tried many meat loaf recipe's, but this one turned out the best! Did not alter anything and my hubby just loved it! The only change I would make is if you are not doubling the recipe, then one hour baking at 350 degrees is more than enough time and temperature. This will turn out great without being sloppy, and with just enough crispyness to please all my taste buds! Congratulations, Marian! A definite keeper!

—JUNE HOOPER 

View the original article here