Meatloaf recipe
I have tried so many different recipes for meatloaf and I am never happy with them. Does anyone have a meatloaf recipe that has good flavor. I am beginning to think that ground beef just doesn't have much flavor anymore and i have tried 85% and also the 94% but the results are still the same. Meatloaf comes out with not much flavor. Is anyone else having this problem and what do you do to get good flavor?
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I use lean ground beef and add a small grated onion ( or half a larger one) 1 beaten egg, 1/4 cup Heinz ketchup and enough fine bread crumbs to make a nice loaf. After the loaf is in the oven container I mix a little water with another 1/4 cup ketchup to cover the top and bake.
I like my meatloaf fairly solid so leftovers can be sliced the next day for sandwiches. |
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*** I use Tartan's receipe but use Pepperidge Farm Herb Stuffiing mix for the bread crumbs. *** *** add some Worchestershire sauce too. *** *** adds a lot of extra zip. *** |
Sweet and Sour Meat Loaf
1 1/2 lb gr beef 1 tsp minced onion 1 c dry bread crumbs 15 oz can tomato sauce, divided 1 tsp pepper 2 eggs Combine all ingr and 1/2 tomato sauce. Form loaf and bake at 350 for 50 min. TOPPING: Remaining tomato sauce, 2 Tbl brown sugar, 2 Tbl vinegar, 1/2 c sugar and 2 tsp mustard. Combine all ingr and bring to a boil. Pour over meat loaf and bake for 10 more min. I have used this for over 25 yrs and will use today in a zucchini boat - with small meatloafs with left overs in cupcake tin. |
I use 1 1/2# of ground beef and almost 1# of bulk sausage, small diced onion, Onion soup mix, beef granules, bread crumbs, eggs, tomato sauce. While mixing all that I have 3-4 strips of bacon frying up. Drain then chop the bacon. Put bacon aside. After putting the meatloaf together, I make "ditch" down the middle of the meatloaf. Fill that in with the bacon. I squeeze or save some of the meatloaf mixture to lay on top of the bacon. I don't use much seasoning because of the sausage and other ingredients. I use no water in my meatloaf. My meatloaf is very moist. I use this same mixture sans the bacon but add parmesan and garlic for meatballs. I use icecream scoop for the meatballs. brown in a skillet then into the oven.
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Our grocery store sells 'meatloaf mix' which is ground beef; veal; sausage all mixed. To that I add chopped onion; chopped garlic; beaten egg; some bread crumbs and whatever spices grab my attention. It's a fairly dry; dense meatloaf but good (at least to me). Friend of mine does pretty much the same thing but adds ketchup and then puts bacon slices on top while cooking.
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My recipe for meatloaf (and the family always begs me to make extra) is below.
1 pound ground beef (I only buy 97% lean) 1/2 pound ground pork (NOT sausage) Mrs. Dash Seasonings (to taste) 1 egg 2-4 tablespoons Heinz 57 sauce 1-3 tablespoons Worchestershire sauce Ritz crackers crushed (enough to bind the mixture together but not so much to dry it out). Bake at 350 degrees for about 45-60 minutes I use a small "rack" under the meat so that the fat (usually not much) drains. |
YUM....you guys are making me want to do that 4 letter word.....C-O-O-K ! ! ! ! I will try one of these...sound too good to pass up! Thanks for the inspiration!
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I use Paula Dean's basic meatloaf recipe. Just google it and it will come up. It has fresh onion, bell pepper, tomatoes, bacon and oatmeal for a binder. I have to make it about once a month. The only thing I do different is I cut the bacon on top into little squares and shingle the entire loaf. That way no one person will take all the bacon.
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Yes, someone said it all. I'm hungry for meatloaf. I know what Monday's menu will include. I do basically what everyone else does, except that I don't use the egg. And of course I add Cajun seasoning.
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