BEST MEAT LOAF RECIPES RECIPES

Name: Best-Ever Meat Loaf
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 6 servings.
Ingredients: 2 large eggs; 2/3 cup whole milk; 3 slices bread, torn; 1/2 cup chopped onion; 1/2 cup grated carrot; 1 cup shredded cheddar or part-skim mozzarella cheese; 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley; 1 teaspoon dried basil, thyme or sage, optional; 1 teaspoon salt; 1/4 teaspoon pepper; 1-1/2 pounds lean ground beef; TOPPING:; 1/2 cup tomato sauce; 1/2 cup packed brown sugar; 1 teaspoon prepared mustard

BEST-EVER MEAT LOAF RECIPE: HOW TO MAKE IT - TASTE OF HOME

Best-Ever Meat Loaf Recipe: How to Make It - Taste of Home image

The combination of onion, carrots, parsley and cheese—plus the tomato-mustard topping—makes this meat loaf really colorful. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it freezes well, too. It's the best meatloaf ever! —Anna Baker, Blaine, Washington

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 30 minutes

Prep Time 15 minutes

Cook Time 01 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 15

Ingredients

2 large eggs
2/3 cup whole milk
3 slices bread, torn
1/2 cup chopped onion
1/2 cup grated carrot
1 cup shredded cheddar or part-skim mozzarella cheese
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley
1 teaspoon dried basil, thyme or sage, optional
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef
TOPPING:
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard

Steps:

In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well. , Shape into a 7-1/2x3-1/2x2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes. , Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.

Nutrition Facts : Calories 398 calories, FatContent 17g fat (9g saturated fat), CholesterolContent 164mg cholesterol, SodiumContent 771mg sodium, CarbohydrateContent 29g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 30g protein.

BEST MEAT LOAF RECIPE | INA GARTEN | FOOD NETWORK

Best Meat Loaf Recipe | Ina Garten | Food Network image

Nothing says classic comfort like Ina Garten's Meatloaf recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories main-dish

Total Time 1 hours 25 minutes

Cook Time 1 hours 25 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

Steps:

Preheat the oven to 325 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

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The combination of onion, carrots, parsley and cheese—plus the tomato-mustard topping—makes this meat loaf really colorful. The recipe lends itself easily to being doubled or halved to suit the number you're cooking for, and it freezes well, too. It's the best meatloaf ever! —Anna Baker, Blaine, Washington
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