Bos Favorite Meatloaf For Meatloaf Haters Recipes

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BO'S FAVORITE MEATLOAF - FOR MEATLOAF HATERS



Bo's Favorite Meatloaf - for Meatloaf Haters image

My husband has always sworn that he hates meat loaf. I came across a recipe in a Campbell Soup cook book and changed it to his taste. Now he wants this meat loaf every week and absolutely loves it. It stays moist and reheats very well so we can make a large batch of it at a time. We add it to omelets in the morning and make sandwiches out of it for lunch.

Provided by Roses Granddaughter

Categories     Meat

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

1 (10 1/2 ounce) can condensed low-sodium tomato soup
2 -3 lbs lean ground beef, about 7%
2 cups corn flakes, crushed lightly
1 cup finely chopped yellow onion (can buy these frozen for no-prep work)
2 1/2 tablespoons chopped parsley (fresh or dry works)
1 1/2 tablespoons Worcestershire sauce
1 -2 egg, slightly beaten (for two pound meat use one egg, for three pounds, use 2 eggs)
1/2 teaspoon salt
3/4 teaspoon lemon pepper
1 tablespoon minced garlic or 1 -2 crushed garlic clove

Steps:

  • Combine all ingredients; mix THOROUGHLY.
  • Shape FIRMLY into a shallow baking pan or casserole dish.
  • Bake in 350 degree oven, uncovered for 1 1/2 hours.
  • During last half hour of cooking, drain excess juice. Can use this later as a sauce if desired.
  • Recommend that you use a thermometer to check the center of meatloaf frequently.

MEATLOAF FOR MEATLOAF HATERS



Meatloaf for Meatloaf Haters image

I didnt really like meatloaf...until many many experiments in the kitchen gave me this recipe. Thanks and enjoy this unusual yet wonderful creation.

Provided by El Bistro

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb ground chuck
1 lb ground pork
1 medium onion
4 green onions
1 stalk celery
1 sprig parsley
2 garlic cloves
1 tablespoon sour cream
1 teaspoon red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon fresh cracked pepper
1 tablespoon salt
3 slices bread
2 eggs
1 1/2 cups V8 vegetable juice

Steps:

  • Dice and saute onion, green onion (including most of the green parts)and celery.
  • When your saute is transparent, add the garlic. (I usually slice mine with a cheese grater).
  • Continue until onions are lightly browned. Set aside.
  • Preheat oven to 375 degrees.
  • Finely chop parsley.
  • Breifly soak bread in water.
  • Add bread, egg, and all other ingredients to the meat in a large bowl; knead together.
  • Add small amounts of the V8 until it is gone or the consistency feels right to you. It should be well bound, but with a good amount of moisture to it.
  • Mold the meat into buttered loaf pan.
  • Turn the mold over onto a flat baking sheet, letting it fall down onto the pan to get the meat back out if necessary.
  • Cook for 1 hour 15 minutes.
  • Why sour cream? Its added moisture (fat not grease)you will lose from all of the nasty grease/fat you will see hanging off the sides of the loaf when it is done. Why bread? Still used as a binder, but without all of the moisture loss of breadcrumbs or cracker crumbs. Why V8? 8 wonderful veggies in a tomato liquid, I have found it is perfect for this meatloaf.

MEATLOAF-HATERS MEATLOAF



Meatloaf-Haters Meatloaf image

I hate meatloaf - DH loves it. I came up with this, modifying a recipe for meatballs, and we both love it. It doesn't have a sauce because it doesn't need it. It's wonderful on it's own. We like to roast carrots with it, and serve it with mashed potatoes and biscuits.

Provided by P48422

Categories     Meat

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb lean ground beef
8 ounces ground pork
8 ounces ground veal
3 large eggs
1 1/2 cups dry breadcrumbs
1/2 cup milk
2/3 cup freshly grated parmesan cheese
1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped fresh basil or 1 tablespoon dried basil
2 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper

Steps:

  • Put all ingredients into a large bowl or into the bowl of your mixer and mix together.
  • Shape into a loaf and bake at 375 degrees F.
  • for 35-40 minutes.

THE "I DON'T LIKE MEATLOAF" MEATLOAF



The

This meatloaf is really good. The sausage gives it an added kick, and I've served it to several people and received "I don't like meatloaf, BUT..." responses.

Provided by samantha19f2001

Categories     Meat

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs ground beef
1 lb pork sausage
1 cup breadcrumbs
3 teaspoons cream of mushroom soup
1/2 cup ketchup
2 eggs
2 teaspoons Worcestershire sauce

Steps:

  • Preheat oven to 350 degrees.
  • Combine all ingredients in a large bowl- mix together well (using hands, as gross as it may be).
  • Mold mixture into a"loaf", place into 8x11 baking dish (I try to make sure the meatloaf doesn't touch the sides, it makes for easier cleanup).
  • Spread more ketchup on the top of the meatloaf.
  • Bake at 350 for 50 minutes to an hour.
  • My favorite sides to go with this are mashed potatoes and green beans.
  • You can be creative with this recipe- use spicy sausage if you like spicy; sage if you like that taste, etc You can also add chopped onions, green peppers, or salsa- I don't, but only because my kids won't eat it.
  • (Bonus: if your kids are veggie haters like mine- they never even notice the mushrooms).

MEATLOAF FOR PEOPLE WHO HATE MEATLOAF



Meatloaf for People Who Hate Meatloaf image

I have converted several people with this recipe. I got the basic recipe from ATK's Best New Recipes Cookbook and added my own tweaks. I generally triple the glaze recipe so as to have plenty for leftovers. The bacon is optional but does add great flavor and crunch. Another option is to substitute 2/3 cup of instant oats run through the food processor for several pulses for the cracker or bread crumbs. You can use them whole, but they give the loaf an odd texture that disappears when they are ground a little.

Provided by NanciY

Categories     < 4 Hours

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 21

1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons Dijon mustard or 2 tablespoons spicy brown mustard
1 tablespoon balsamic vinegar
1/4 teaspoon hot sauce
1 tablespoon butter or 2 teaspoons oil
1 medium onion, chopped
3 medium garlic cloves, chopped
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne (optional)
2 teaspoons Dijon mustard or 2 teaspoons spicy brown mustard
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
1/2 cup plain yogurt or 1/2 cup whole milk
1 1/2 lbs ground beef
1 1/2 lbs ground pork
2/3 cup finely crushed saltine crackers (about 16) or 1 1/3 cups fresh fine breadcrumbs
8 ounces bacon (or more)

Steps:

  • For the glaze:.
  • Combine ketchup, brown sugar, mustard, balsamic vinegar and hot sauce in a small saucepan over medium heat. Stir constantly until just starting to bubble. Reduce heat to low and simmer slowly until meatloaf is ready to go into the oven.
  • For the meatloaf:.
  • Heat the oven to 350 degrees. Prepare a rimmed baking sheet by covering with foil and then placing a cooling rack inside, also covered with foil and poking several holes for grease drainage.
  • Heat the butter or oil in a medium skillet. Add the onion and saute until soft and slightly brown. Add garlic and continue to cook until fragrant, about 1 more minute. Set aside to cool.
  • Beat the eggs, thyme, salt, pepper, cayenne, mustard, worcestershire, liquid heat, yogurt or milk in a large bowl. Add the cooled onion mixture. Add the crackers and the beef and pork and combine well with a fork or your hands. Be certain that there are no unmixed pockets of meat or cracker mixture.
  • With wet hands, turn the mixture onto the prepared pan and pat into a squared loaf shape. Remove the glaze from the heat and brush a generous amount over the loaf. Arrange the bacon slices crosswise, overlapping slightly and tucking the ends under with a spatula.
  • Bake until the bacon is crisp and the loaf temperature is 160 degrees, about an hour and 15 minutes. Cool at least 20 minutes. Serve with the remaining glaze on the side.

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