My Moms Fried Meatloaf Recipes
MOM'S MEAT LOAF
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
Time 1h15m
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, Fat 12g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1092mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 0 fiber), Protein 26g protein.
MY MOM'S FRIED MEATLOAF
If you enjoy the crispy part of the meatloaf , you will love my Mom's fried meatloaf. You can basically do this frying process with your own favorite meatloaf recipe and it would be just to your liking I'm sure , I hope you will give it a try!
Provided by Karla Everett
Categories Meatloafs
Time 30m
Number Of Ingredients 8
Steps:
- 1. In a large mixing bowl combine all the ingredients.
- 2. Mix with your hands.
- 3. Mix thoroughly until all the spices are combined together with the hamburger.
- 4. Shape into an oblong shape in your hands.
- 5. Place in heavy skillet and cover with a lid.
- 6. Fry on medium heat until crispy brown and turn onto their sides ; you may need to prop them against each other to hold them on their sides , you can remove the lid at this point if so desired to so you can watch it closer so they don't burn.
- 7. Continue browning until all four sides are fried crispy.
- 8. Serve along side a favorite side dish and enjoy!!
MY MOM'S MEATLOAF RECIPE
This is the best meatloaf, we always like to have extra glaze to serve with it at the table as well!
Provided by Connors Mama
Categories Meat
Time 1h15m
Yield 1 Loaf, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350*.
- In large bowl mix beef, chopped onions, bread and half of the milk with hands.
- Slowly add the remainder of the milk if needed - too much will make the mixture to runny and it won't form the loaf.
- Shape into loaf and place in a glass 8x8 or 9x13 baking dish, I add just a little water to the bottom of the pan.
- Bake at 350* for 45 min, cover the top of the loaf with the glaze and finish baking for 15-20 min longer.
- Let the loaf sit 10-15 min before slicing.
Nutrition Facts : Calories 551.4, Fat 25.6, SaturatedFat 10, Cholesterol 167.7, Sodium 1004.6, Carbohydrate 46.8, Fiber 0.7, Sugar 36.9, Protein 32.4
MOM'S MEATLOAF
Make and share this Mom's Meatloaf recipe from Food.com.
Provided by TheDeadlyBishop
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix everything but the catsup/chile sauce and form loaf in 9 x 13 pan
- Slather on catsup/chile sauce for desired crust thickness.
- Bake 350°F for 1 hour.
Nutrition Facts : Calories 447.4, Fat 23.7, SaturatedFat 8.6, Cholesterol 179.9, Sodium 311.1, Carbohydrate 15.6, Fiber 2.1, Sugar 3.7, Protein 41.1
MEATLOAF - FAMILY SECRET INGREDIENT
This is my mom's recipe and we loved it so much. You can use a mixture of ground beef, veal and pork if desired. This is a slightly different meatloaf, than what most people are familiar with. After they taste it, they ask for the recipe. This makes a great leftover fried meatloaf sandwich. (Just a note: If my Mom or I make the meatloaf, it falls apart, if my Dad makes it, it stays together...so good luck with yours!)
Provided by Porfavorcorona
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine meat and egg in a large bowl .
- Mix all other ingredients with scalded milk.
- Add milk and meat together and mix well.
- Press into a greased loaf pan and bake at 350* for 1 hour.
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