Meatloaf No Ketchup Recipes

TRADITIONAL MEATLOAF RECIPE

Steps:

• Preheat the oven to 350° and have ready a rimmed sheet pan lined with foil, preferably nonstick foil.
• In a large bowl, use a fork to mix together breadcrumbs, salt, pepper, garlic powder, and onion powder. Add the milk, egg, and Worcestershire and mix once more.
• Add the ground beef and minced onion and mix with your hands until all of the ingredients are evenly incorporated. Transfer the mixture to the prepared pan and shape into a narrow loaf (the meatloaf will spread as it bakes).
• To make the topping, combine ketchup, sugar, Worcestershire sauce, salt, garlic powder, onion powder, and black pepper in a small bowl and whisk to combine.
• Pour half of the sauce mixture over the meatloaf and bake for 35 minutes. Remove from the oven, carefully pour over the remaining sauce, and bake an additional 30-35 minutes.
• Allow the meatloaf to rest about 15 minutes before slicing into. Serve and enjoy!

5-INGREDIENT EASY MEATLOAF WITHOUT BREADCRUMBS

Steps:

• Preheat oven to 400 degrees F. Line a loaf pan with aluminum foil for easy removal of the meatloaf after it is cooked.
• Finely dice the Onion
• Mix all ingredients (except the 1/3 cup Ketchup reserved for the top) together in a large bowl with a fork or with hands: beef, parmesan cheese, onion, egg, ketchup, salt, pepper.
• Form a loaf in the loaf pan. Spread the remaining 1/3 cup Ketchup over the top of the meatloaf. Bake in the oven for 45 minutes.
• Remove from the oven and let sit for 5 minutes. Remove from the pan, cut and serve with roast or mashed potatoes or salad. Enjoy!

MEATLOAF RECIPE

Steps:

• Preheat oven to 180C/350F. Oil or spray a loaf tin. (Note 3)
• Glaze: Mix together in a small bowl. Set aside.
• Meatloaf: Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. (Note 4)
• Add remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks (helps prevent cracks during baking).
• Transfer into loaf tin. Brush generously with glaze, using about 1/2.
• Bake for 45 minutes. Remove from oven and brush with most of the remaining glaze. If there is excess fat pooling, scoop/pour it off.
• Bake for a further 30 minutes. Remove from oven.
• Stand for 10 minutes before turning out and cutting into thick slices. You will probably get a bit of crumbling just on the edges of the first couple of slices, this is normal and indicative of the tenderness of the meatloaf (zero crumble indicates firm packed harder meatloaf which isn't as enjoyable!).
• Ideal served with a dollop of ketchup, creamy mashed potatoes and steamed vegetables.

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

MEATLOAF FOR TOMATO HATERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix onion, bell pepper, bread crumbs, hot pepper sauce, egg, salt, and pepper together in a large bowl. Add ground beef; mix.
• Press beef mixture into a loaf pan. Sprinkle brown gravy mix over meat.
• Bake in preheated oven until cooked through and browned, 1 hour. Remove from oven and let rest for 10 minutes before serving.

GLUTEN FREE MEATLOAF RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Crack the eggs into a small bowl. If you're making homemade breadcrumbs, toast a piece of gluten free bread. Once it cools, place it in a food processor or high-powered blender and process into crumbs. Or if you have bread in the freezer, you can put the frozen bread right into the blender to make the breadcrumbs.
• Place all the ingredients in a large bowl, including the eggs and breadcrumbs. Mix up all the ingredients with your hands (I wear disposable gloves), or use a sturdy wooden spoon.
• Transfer the mixture to a 9 by 5 inch loaf pan and bake for about an hour. The internal temperature should be 160 degrees when the meatloaf is fully cooked.
• Cool slightly before cutting, and serve warm.

MEATLOAF (NO KETCHUP)

Steps:

• preheat oven to 425.
• mix all ingredients in a bowl.
• make sure to break up all the egg.
• place meatloaf mixture on nonstick cookie sheet (one with sides).
• form a loaf with your hands.
• bake 1 hour at 425.

CLASSIC MEATLOAF

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.

NO KETCHUP MEATLOAF

Steps:

• Mix all ingredients together and place into a bread loaf pan. Half way through cooking drain fat. Cook for 1 hour at 350.