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Mom¡¦s Best Meat Loaf

1.5 lb. lean ground beef/pork mixture
1/4 cup milk, or less
1 egg
3/4 cup bread crumbs
1 med. onion, chopped
1 T. chopped green pepper
1 T. ketchup
1 tsp. prepared horseradish
1 tsp. sugar
1 tsp. ground allspice
1 tsp. dill weed
1 tsp. garlic powder
1 tsp. onion flakes
additional ketchup


In a large bowl, combine ingredients, except additional ketchup. Press into an ungreased loaf pan. Bake at 350„a for one hour. Drizzle top of loaf with ketchup; bake 15 minutes more or until no pink remains.

Source: Taste of Home

 
Pat Nixon's Meatloaf...

I, too, tried many, many meatloaf recipes, but this is my new favorite. I skip the topping listed and instead smear with ketchup and partially cooked bacon before baking. I also substitute a meatloaf mixture of ground beef, veal and pork for the plain ground beef.

PAT NIXON'S MEATLOAF

2 tablespoons butter
1 cup finely chopped onions
2 garlic cloves, minced
3 slices white bead
1 cup milk
2 pounds lean ground beef
2 eggs, lightly beaten
1 teaspoon salt
Ground black pepper, to taste
1 tablespoon chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
2 tablespoons tomato puree
2 tablespoons bread crumbs

Grease a 13-by-9-inch baking pan. Melt butter in a saute pan, add garlic and saute until just golden -- do not brown. Let cool.

Dice bread and soak it in milk. In a large mixing bowl, mix ground beef by hand with sauteed onions and garlic and bread pieces. Add eggs, salt, pepper, parsley, thyme and marjoram and mix by hand in a circular motion.

Turn this mixture into the prepared baking pan and pat into a loaf shape, leaving at least one inch of space around the edges to allow fat to run off. Brush the top with the tomato puree and sprinkle with bread crumbs. Refrigerate for 1 hour to allow the flavors to penetrate and to firm up the loaf.

Preheat the oven to 375 degrees. Bake meatloaf on lower shelf of oven for 1 hour, or until meat is cooked through. Pour off accumulated fat several times while baking and after meat is fully cooked. Let stand on wire rack for five minutes before slicing. Makes 6 servings.

 
Rec: Cajun Meatloaf

This is one of my favorites. It came from a magazine in the 80's. I have three similar ones, but this is the one I generally use. I reduce the amount of black pepper a bit.

Cajun Meatloaf

2 tablespoons butter
1 cup finely chopped onion
1/2 cup finely chopped green onions
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/3 cup finely chopped green pepper
1/3 cup finely chopped red pepper
1 tablespoon minced garlic
2 teaspoons cumin
1 teaspoon freshly ground pepper
3/4 teaspoon nutmeg
1/2 teaspoon ground red pepper
1/2 teaspoon white pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1 1/2 lbs ground beef
1/2 lb ground pork
3/4 cup plain dry bread crumbs
1/4 cup milk
2 large eggs, lightly beaten
2 tablespoons chopped fresh parsley

Topping
2 tablespoons ketchup
2 teaspoons unsulfured molasses
1 teaspoon Dijon mustard
1/8 teaspoon salt

Preheat oven to 350. Melt butter in large skillet over medium heat. Add onions, green onions, carrots, celery, green peppers, red peppers and garlic. Cover and cook until vegetables are tender, about 5 minutes. Stir in
cumin, salt, pepper, nutmeg, ground red and white pepper, thyme and paprika; cook 1 minute. Transfer mixture to a large bowl and cool. Add remaining ingredients except topping and mix well. Pack into 8 1/2x4 1/2 loaf pan. Bake 55 minutes.

Meanwhile mix all topping ingredients in a small bowl.

Remove meatloaf from oven and pour off juices.
Brush with topping and bake 10 minutes more. Let stand 5 minutes, then remvoe from pan.
Serve hot, or chill and slice for sandwiches. Makes 8 servings.

 
I have to have a CREAM GRAVY with mine...

for super comfort food. I make a meatloaf with 1/2 pound lean ground pork and 1 pound lean ground beef...with my usual additions of bread crumbs soaked in milk, one beaten egg, grated onion, crushed garlic, dry mustard, salt, pepper, summer savory, sage, and Worcestershire sauce (or I use "A-1 Bold" steak sauce..fantastic). After baking for 45 minutes to an hour, I mix one can of Campbell's cream of chicken/mushroom soup with prepared horseradish and a big blop of sour cream. I pour it over the loaf (I use a loaf pan) and continue baking for 30 minutes. It makes just great gravy. I like it served with a baked potato, but of course mashed is great too. It will make any rotten day soooo much better.

 
Pat...and it was delicious!

My husband doesn't like "peppers" (that he knows are there) so I chopped TJ mushy frozen ones super fine and that was perfect. I also added some chopped sun dried tomatoes in oil and that was nice. Great recipe! The piquant sauce for the top is a MUST. It's a keeper! I can hardly wait for the sandwiches. Thanks for sharing.

 
I also just finished eating it and it was delicious. I always follow..

a recipe exactly the first time and then decide what I would do differently. I wasn't crazy about the celery but I knew I wouldn't be so I'll just leave it out next time. But the texture was perfect. It is very rich and the sandwich tomorrow should be sensational. Can't wait! Yea right...you know I'll be have one tonight. smileys/smile.gif

 
Oh terrific, Pat and Orchid, I'm so glad you like the recipe. Pat, I agree

about the piquant sauce...to me, it really makes the meatloaf. I guess Mom knew what was good, since she used that piquant sauce on her meatloaf for 40 years. :eek:)

 
Pat, I just wanted to let you know that this meatloaf makes the BEST sandwich...

you could ever want!!! The bold flavors are perfect for a sandwich and I have to be honest, that is really what I want it for. LOL

 
Very plain, but here 'tis--my DH's favorite meatloaf==>

Paul's Mom's Meat Loaf

1-1/2 pounds ground chuck
1 egg
1 onion, chopped
1 tsp salt
1/4 tsp pepper
2 slices bread moistened with water until mushy, but not soaked
1/2 cup milk

Mix above ingredients together and put into a greased (or PAM'ed) 9x5" glass loaf pan. Cover with aluminum foil, but not tightly--just put a piece on top to cover the entire meat loaf and push it down around the inside of the pan. Bake for 1-1/2 hours at 350 degrees. Remove loaf from pan and set on meat platter. Let sit 5 minutes before slicing.

 
Here is my favorite meatloaf recipe==> Mauer's Millennium Meatloaf

Mauer's Millennium Meatloaf (Clipped from a Chicago newspaper and given to me by Joyce Walorski)

Glaze:
1/4 cup ketchup
1 Tablespoon brown sugar
2 teaspoons white or cider vinegar

Meatloaf:
2 teaspoons olive oil
1 medium onion, peeled and chopped
2 garlic cloves, peeled and minced -or- peeled and run through a garlic press
1 large egg
1 large egg white
1/2 cup low-fat plain yogurt (I sometimes sub sour cream.)
1/3 cup minced fresh Italian parsley leaves
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme leaves, crumbled
1/4 teaspoon hot pepper sauce
1 pound 93% lean ground beef
1 pound 90% lean ground pork
1-1/3 cups fresh bread crumbs, see note*.

For the glaze: In a small bowl whisk the glaze ingredients together until combined. Set aside.

For the meatloaf: Place the oven rack in lower middle position and preheat the oven to 350 degrees.

Add the oil to a medium skillet and place over medium-high heat. When hot, add the onions and garlic and saute about 5 minutes, or until softened. Remove the skillet from the heat and cool.

In a large mixing bowl, combine the egg, egg white, yogurt, fresh parsley, mustard, Worcestershire sauce, salt, pepper, thyme and hot pepper sauce with a fork. Work mixture until well combined.

Add the ground beef, ground pork and bread crumbs to the bowl and, using a dinner fork, combine completely. Add the mixture to the meatloaf pan, using the fork to pull the loaf from the pan's sides, and to form the loaf. Brush half the glaze over the top of the meat loaf and bake for 30 minutes. Brush on the remaining glaze and continue baking for 30 minutes more or until the center of the meatloaf registers 160 degrees on an instant-read thermometer.

Let the meatloaf stand for 20 minutes. Slice meatloaf and serve.

Serves six to eight.

Cook's note: To make fresh bread crumbs, tear apart three slices of good quality sandwich bread and place in the bowl of a food processor. Process the bread into crumbs by pulsing 8 to 10 times. Measure out the proper amount of crumbs. Any remaining crumbs can be kept in a zipper-lock sandwich bag, refrigerated, for 7 days.

 
Oh good! I'm so glad you like it too orchid. I really love it on wheat bread

with mayonnaise, mustard, lettuce and sometimes a little thinly sliced onion...yum. I think I'm talking myself into making a meatloaf soon. ;o)

 
REC: Turkey Meatloaf with Sun-Dried Tomatoes....

I made this Saturday night, and it's fantastic!
I jazzed up the ketchup that went on the top, but adding some mustard and brown sugar.
I also used 2.5 pounds of ground turkey, but left most of the rest of the ingredient amounts the same.
I didn't use a loaf pan, but shaped it in into a loafish lump in a glass baking dish.

* Exported from MasterCook II *
Turkey Meatloaf With Sun-Dried Tomatoes

Recipe By : Bon Appetit, 3/96
Serving Size : 6
Categories : Poultry,
Tried & True

Amount Measure Ingredient -- Preparation Method

1 1/2 Tablespoons Olive Oil
1 Large Onion -- chopped
3 Stalks Celery -- chopped
1 1/2 Pounds Ground Turkey
1 1/2 Cups Fresh Bread Crumbs, From Soft White Bread
2/3 Cup Oil-Packed Sun-Dried Tomatoes -- drained & chopped
1/2 Cup Milk
2 Eggs
2 Teaspoons Dried Rubbed Sage
2 Teaspoons Dried Oregano
2 Teaspoons Salt
2 Teaspoons Ground Pepper
Ketchup

Preheat oven to 350°F. Grease 9x5x3-inch glass loaf pan. Heat oil in heavy medium skillet over medium heat. Add onion, saute 5 minutes. Add celery, saute until vegetables are very tender, about 15 minutes longer. Transfer to large bowl.

Add all remaining ingredients except ketchup to vegetables in bowl. Mix thoroughly. Transfer to prepared pan. Bake 1 hour. Brush with ketchup and bake until thermometer inserted into center registers 165°F., about 15 minutes longer. Cool 5 minutes. Slice and serve.

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