MOM'S MEAT LOAF RECIPE: HOW TO MAKE IT - TASTE OF HOME
Mom made the best meatloaf, and now I do, too. When I first met my husband, he didn't care for homemade meatloaf, but this won him over. —Michelle Beran, Claflin, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 15 minutes
Prep Time 15 minutes
Cook Time 60 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.
Nutrition Facts : Calories 366 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 135mg cholesterol, SodiumContent 1092mg sodium, CarbohydrateContent 38g carbohydrate (31g sugars, FiberContent 0 fiber), ProteinContent 26g protein.
MEAT LOAF IN A MUG RECIPE: HOW TO MAKE IT - TASTE OF HOME
This meat loaf in a mug is a smart take on the classic with hardly any cleanup (or leftovers)! —Mrs. Ruby Matt, Garnavillo, Iowa
Provided by Taste of Home
Categories Dinner
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a small bowl, combine milk, ketchup, oats and soup mix. Crumble beef over mixture and mix lightly but thoroughly. Pat into a microwave-safe mug or custard cup coated with cooking spray. , Cover and microwave on high for 3 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 3 minutes. If desired, serve with additional ketchup.
Nutrition Facts : Calories 316 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 471mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 33g protein.
More about "mixed meat meatloaf recipes"
MOM'S MEAT LOAF RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.7
Total Time 01 hours 15 minutes
Category Dinner
Calories 366 calories per serving
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.
MEAT LOAF IN A MUG RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.7
Total Time 15 minutes
Category Dinner
Calories 316 calories per serving
- In a small bowl, combine milk, ketchup, oats and soup mix. Crumble beef over mixture and mix lightly but thoroughly. Pat into a microwave-safe mug or custard cup coated with cooking spray. , Cover and microwave on high for 3 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 3 minutes. If desired, serve with additional ketchup.
THE BEST MEATLOAF RECIPE | JAMIE OLIVER MINCE RECIPES
From jamieoliver.com
Total Time 1 hours 10 minutes
Calories 837 calories per serving
- Preheat the oven to full whack.
- Peel, finely chop and place the onion in a large frying pan over a medium-high heat with 2 tablespoons of oil.
- Season, add the cumin and coriander and fry for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds. Remove to a large bowl to cool.
- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands.
- Add to the bowl of onion with the oregano, mustard and minced beef. Crack in the egg and add a really good pinch of sea salt and black pepper. With clean hands, scrunch and mix it up well.
- Move the meat mixture to a board, then pat and mould it into a large, rugby-ball shape and rub over a little oil.
- You can either cook it now or put it on a plate, cover, and pop in the fridge until needed. If you're cooking it now, place the meatloaf in a casserole-type pan or baking dish, then pop in the hot oven.
- Immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
- Meanwhile, for the sauce, peel and chop the onion into 1cm dice, then peel and finely slice the garlic along with the chilli.
- Place in a large frying pan on a medium-high heat with 2 tablespoons of oil, the paprika and a pinch of sea salt and black pepper.
- Cook for around 7 minutes, or until softened and lightly golden, stirring every 30 seconds or so.
- Drain and add the chickpeas, along with the Worcestershire sauce, tomatoes and balsamic vinegar.
- Bring to the boil, breaking up the tomatoes with the back of a spoon, then reduce the heat and simmer for 10 minutes. Taste the sauce and season if needed.
- To finish, pick the rosemary leaves into a bowl. Remove the meatloaf from the oven and pour all the fat from the pan over the rosemary, mixing well.
- Spoon your sauce around the meatloaf, lay the slices of bacon or pancetta over the top and scatter over the rosemary leaves. Put the pan back in the oven for 10 to 15 minutes, or until the bacon turns golden and the sauce is bubbling and delicious.
- Delicious served with a mixed-leaf salad and lemon wedges for squeezing over.
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