Mad About Meat Loaf Recipes

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

Ingredients

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

MAD ABOUT "MEAT" LOAF

Mad About

Meat loaf will be wearing new accessories this year - spinach, carrots, zucchini and whole grains. Grind the nuts in a food processor but be sure to add a little flour so you don't end up with nut butter. -Susan Preston, Eagle Creek, Oregon

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 package (6 ounces) fresh baby spinach
1 cup shredded cheddar cheese, divided
2/3 cup mashed cooked carrots
1 slice whole wheat bread, torn into pieces
2 large eggs, lightly beaten
1/2 cup grated zucchini
1/2 cup tomato sauce, divided
1/3 cup grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons ground flaxseed
3 tablespoons ground walnuts
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon Italian seasoning
1/2 teaspoon dried sage leaves
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-4 minutes or until wilted. Drain and squeeze dry., In a large bowl, combine 3/4 cup cheddar cheese, carrots, bread, eggs, zucchini, 1/4 cup tomato sauce, Parmesan cheese, onion, flaxseed, walnuts, oil, garlic, seasonings and spinach. Pat into a greased 8x4-in. loaf pan; top with remaining tomato sauce., Bake, uncovered, at 325° for 45 minutes. Sprinkle with remaining cheddar cheese. Bake 4-7 minutes longer or until heated through and cheese is melted. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 198 calories, Fat 14g fat (6g saturated fat), Cholesterol 94mg cholesterol, Sodium 451mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 11g protein.

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