Bestdarnmeatbrickmeatloafintexas Recipes

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THE BEST MEATLOAF I'VE EVER MADE



The Best Meatloaf I've Ever Made image

When I was growing up, my mom never ever made meatloaf and I always wanted to try it - I finally tried it at a restaurant and loved it. When I moved out on my own I started experimenting with different recipes and creating my own version. I finally came up with the best meatloaf I have ever made, and I wanted to share it.

Provided by sillyliltracy

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 tablespoon butter
¼ cup minced onion
2 cloves garlic, minced
1 ½ teaspoons salt
1 ½ teaspoons freshly ground black pepper
2 pounds extra-lean ground beef
3 slices bread, toasted and crumbled
7 buttery round crackers, crushed
1 egg, lightly beaten
3 ½ tablespoons sour cream
1 ½ tablespoons Worcestershire sauce
1 (15 ounce) can tomato sauce, divided
¼ cup milk
3 tablespoons ketchup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt the butter in a skillet over medium heat, and cook the onion and garlic 5 minutes, until onion is tender. Remove from heat, and season with salt and pepper.
  • In a large bowl, mix the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Gradually stir in the milk 1 teaspoon at a time until mixture is moist, but not soggy. Transfer the mixture to a 5x9 inch loaf pan.
  • Bake uncovered in the preheated oven 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C), and continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).
  • In a small bowl, mix the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and continue baking 10 minutes.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 8.7 g, Cholesterol 76.1 mg, Fat 11.6 g, Fiber 0.8 g, Protein 17.9 g, SaturatedFat 4.8 g, Sodium 648.6 mg, Sugar 3.3 g

CLASSIC MEATLOAF



Classic Meatloaf image

Keep this meatloaf recipe handy: It's the only one you'll need.

Provided by Food Network Kitchen

Time 1h25m

Yield 6

Number Of Ingredients 10

1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey)
1 cup dried breadcrumbs
2 tablespoons chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 medium onion, grated
1 clove garlic, minced
1/2 cup ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
2 teaspoons light brown sugar

Steps:

  • Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
  • Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
  • Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
  • Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

POOHRONA'S TEXAS MEATLOAF



Poohrona's Texas Meatloaf image

This meatloaf is really tasty. Use the leanest beef, at least 93/7. Dried parsley can be used but only use 2 tsp if you are going with dried over fresh..

Provided by Poohrona

Categories     Peppers

Time 2h

Yield 6 serving(s)

Number Of Ingredients 12

1 large onion, chopped
1 large bell pepper, chopped
3 tablespoons parsley, fresh (optional)
2 lbs ground chuck, lean
1/2 cup Italian seasoned breadcrumbs
2 eggs
1 (15 ounce) can tomato sauce
3/4 cup ketchup
1 teaspoon salt, sea salt is what I recommend
1/2 teaspoon black pepper
1/2 teaspoon celery seed
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 350*.
  • In a large bowl combine 3/4 of the chopped onions and bell peppers (reserving the rest) with the parsley, ground chuck, bread crumbs, and eggs.
  • Add 1/4 cup tomato sauce, 1/4 cup of the ketchup, 1/2 tsp salt, 1/4 tsp pepper to meat mixture. With clean hands mix well.
  • Put into baking dish and form into a loaf. Set aside.
  • In medium sauce pan mix the remaining ingredients; tomato sauce, ketchup, onion, bell pepper, 1/2 tsp salt, 1/4 tsp black pepper, celery seed and garlic powder. Bring to a boil on medium heat.
  • Cook for 5 minutes, stirring.
  • Pour hot sauce over loaf. Bake at 350* for 1 1/2 hours or until done.
  • Remove from oven and loosely cover with foil until ready to serve.

MEATLOAF TEXAS STYLE!



Meatloaf Texas style! image

A flavorful meatloaf that combines Rotel and cheese all rolled into a zesty combination! (You may divide this recipe in half for smaller serving size.) Baking time will be less also, but we feed our family of four, then have meatloaf sandwiches for lunch the next day.

Provided by Misty Bryant

Categories     Meat

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

2 -3 lbs hamburger meat
2 eggs
1 packet Lipton Onion Soup Mix
1 can Rotel Tomatoes, drained
1 1/4 cups Italian breadcrumbs
2 tablespoons Worcestershire sauce
8 slices American cheese

Steps:

  • Preheat oven to 350 degrees.
  • Combine meat with all ingredients except cheese.
  • On a sheet of wax paper, flatten the meat mixture to 1/4 inch thick.
  • Shape into a flat rectangle.
  • Place cheese slices on top of meat, leaving about 1/2inch space on outside edges.
  • Lift up one end of wax paper and begin rolling the meat mixture like a jellyroll onto cheese.
  • When all cheese is rolled into meat mixture, pinch sides to keep cheese from melting out.
  • Spray a loaf pan with cooking spray.
  • Use wax paper to help lift meat loaf into pan.
  • Bake for 1 hour 15 minutes. Let rest for 20 minutes after removing from oven.

Nutrition Facts : Calories 416, Fat 24.6, SaturatedFat 10.6, Cholesterol 143.8, Sodium 902.8, Carbohydrate 17.5, Fiber 1, Sugar 1.8, Protein 29.8

BEST DARN MEAT-BRICK / MEATLOAF IN TEXAS!



Best Darn Meat-Brick / Meatloaf in Texas! image

Well, I can't call it Meat Loaf, as I HATE meatloaf. Everyone that I have met that hates meatloaf, loves my meat brick! It isn't your mother's/grandmother's meatloaf! It really is easy to make too.

Provided by QZ Sioux

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 -6 lbs family sized package ground beef (it MUST be cheap or it will be dry)
1 medium onion, chopped
2 -6 eggs (or how ever many it will take...you will understand later)
25 saltine crackers, crushed (per 2 pounds of ground meat, adjusted as needed)
2 garlic cloves, crushed (per 2 pounds of ground beef, adjust to your taste)
2 teaspoons dried sage (per 2 pounds, adjust accordingly)
2 teaspoons poultry seasoning (per 2 pounds beef, adjust to taste)
1/4-1 cup brown sugar (white sugar can be used if that's all you have)
1 (16 ounce) bottle hickory flavored barbecue sauce (any brand will do, but make sure it is either of the 2 varieties) or 1 (16 ounce) bottle mesquite smoke barbecue sauce (any brand will do, but make sure it is either of the 2 varieties)
salt and pepper
12 ounces brown sugar (I use a 12 oz coffee mug to measure it in) or 12 ounces white sugar (I use a 12 oz coffee mug to measure it in)

Steps:

  • I NEVER make a 2 pound meat-brick. I am giving the majority of these directions as if I was though. You will have to adjust some of them to the amount you are making.
  • In the coffee mug of sugar, pour in enough BBQ sauce to make a glaze. You can mix it together in a separate bowl. This will be used at the end of the cooking.
  • In a very large bowl, combine everything but the BBQ sauce, eggs,and sugar.
  • Next measure in the 1/4 cup of sugar (you may need to add a little more if you are using more than 2 pounds of beef), 1 eggs per pound of ground beef, and 1/4 cup of BBQ sauce per 2 pounds of beef. Mix. To know when you have this at the right consistancy, shape the mixture into a ball in the bowl. If you can.
  • pick it up, but it oozes over your hands, it is right. If it stays in a ball and seems "stiff", you need to add another egg first and then more BBQ sauce. You want to add the egg first as it will help the brick to hold together. You may also add more spices as needed here.
  • When the meat-brick is to your consistancy (and it is VERY important that it be kinda "runny") put it in a baking dish (NOT a bread loaf pan) large enough to streach it out. If you are making a very large one, you may need to use 2 pans. Place the "blob" in the pan. Streach it out like a "loaf". Be careful not to make it too narrow, or too wide. If it is too narrow, it will dry out, if it is too wide, it be medium-rare in the middle. I don't mind it medium-rare, but my family won't eat it that way.
  • Bake at 350 degrees for 1 hour. Check on it once in a while, and make sure that it isn't drying out. When the hour is up, take your glaze, and pour it over the meat-brick. Cook an additional 5 minutes, or until the glaze is bubbly.
  • I normally serve this with mashed potatoes and green beans.
  • If you hate meatloaf, I can almost bet you will love this!

Nutrition Facts : Calories 1079.4, Fat 40.8, SaturatedFat 14.8, Cholesterol 260, Sodium 1349.8, Carbohydrate 128.2, Fiber 2.6, Sugar 101, Protein 49.5

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