Sour Cream Loaf Recipes

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MEATLOAF WITH SOUR CREAM SAUCE



Meatloaf with Sour Cream Sauce image

If your family dislikes tomato based meatloaf like mine does then this is the meatloaf for you! Sour cream and onion dip keeps the meat moist and it is served with a delicious sour cream and mushroom sauce. My family usually adds a bit of Cajun seasoning blend since we Louisianians like our food spicy. This recipe just might change your family's mind about meatloaf!

Provided by TRAVLEE

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h20m

Yield 8

Number Of Ingredients 10

2 pounds ground beef
1 (8 ounce) package sour cream and onion dip, divided
1 ¾ cups bread crumbs
½ cup finely chopped celery
¼ cup chopped onion
1 teaspoon dried dill weed
¾ teaspoon salt
1 pinch pepper
2 eggs, beaten
1 (10.75 ounce) can cream of mushroom soup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine ground beef, 1/2 cup of the onion dip, bread crumbs, celery, onion, dill, salt, pepper and eggs. Use your hands to mix until well blended. Press into a 9x5 inch loaf pan, or form a loaf and place it in a 9x13 inch baking dish.
  • Bake for 1 hour in the preheated oven, or until the internal temperature of the loaf is 160 degrees F (72 degrees C).
  • While the meatloaf is baking, prepare the sauce. In a saucepan over medium heat, combine the remaining onion dip and cream of mushroom soup. Cook, stirring until heated through. Spoon over servings of meatloaf.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 23.2 g, Cholesterol 117.6 mg, Fat 22.5 g, Fiber 1.3 g, Protein 25.5 g, SaturatedFat 9.3 g, Sodium 916.2 mg, Sugar 3.4 g

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Much better than the standard pound cake, I got the recipe from a great-aunt, over 40 years ago.

Provided by Will Barber

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 10

Number Of Ingredients 6

1 ½ cups all-purpose flour
1 ½ cups white sugar
½ cup butter
½ cup sour cream
3 eggs
1 pinch baking soda

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 8x4 inch loaf pan.
  • In a large bowl, cream butter and sugar until light and fluffy. Add sour cream and eggs.
  • Add flour and pinch of soda, mix well. Pour into a 8x4 inch loaf pan.
  • Bake at 375 degrees F (190 degrees C) for 1 hour, or until a toothpick inserted into center of cake comes out clean.

Nutrition Facts : Calories 311.8 calories, Carbohydrate 44.9 g, Cholesterol 85.3 mg, Fat 13.3 g, Fiber 0.5 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 120.2 mg, Sugar 30.2 g

SOUR CREAM CHOCOLATE CHIP NUT LOAF



Sour Cream Chocolate Chip Nut Loaf image

At any point during the 1980s, you could've opened the middle pantry drawer in our kitchen and discovered a treasure trove of baked goods from our supermarket's Entenmann's display: fudge-frosted doughnuts, mini chocolate chip cookies, thick-glazed cupcakes. My father had--and still has--an epic sweet tooth that deserves a three-hundred-page volume all to itself. The king of the drawer, though, was the Sour Cream Chocolate Chip Nut Loaf, because it only made rare appearances at the supermarket, and, much to our dismay, eventually disappeared from shelves across the country. (We never did find out why.) My father and I were the biggest fans of the loaf, and in the twenty-five years since I've seen it, I don't think I've ever walked by the Entenmann's section without secretly hoping I'll spy one amid the doughnut holes and crumb cakes. Until then, I have this homemade version, which comes about as close as you can get.

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 1 loaf

Number Of Ingredients 14

Butter, for greasing the pan
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
2 eggs
2/3 cup sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1/2 cup (1 stick) butter, melted
1 1/3 cups sour cream
3/4 cup semisweet chocolate chips
3/4 cups roughly chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F. Butter a 9-by-5-inch standard loaf pan.
  • Make the cinnamon sugar: In a small bowl, mix together the sugar and cinnamon
  • Make the batter: In a large bowl, using an electric mixer at medium speed, beat the eggs until frothy, about 3 minutes. Add the sugar and vanilla, beating until smooth. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Add the melted butter and sour cream to the egg-and-sugar mixture; beat until well combined. At low speed, add the dry mixture to the wet mixture a spoonful at a time, beating just until smooth. Fold in the chocolate chips.
  • Spread half of the batter in the prepared pan and sprinkle evenly with about two-thirds of the cinnamon sugar. Sprinkle with the walnuts. Top with the remaining batter, spreading evenly, then sprinkle with the remaining cinnamon sugar.
  • Bake for 50 to 55 minutes or until a knife or skewer inserted in the center comes out clean.

SOUR CREAM LOAVES



Sour Cream Loaves image

Cinnamon and nutmeg lend just the right amount of flavor to these moist mini loaves. Sometimes I use the batter to make muffins instead. -Joyce Lemkuil, Branson, Missouri

Provided by Taste of Home

Time 55m

Yield 2 mini loaves (6 slices each).

Number Of Ingredients 10

2/3 cup butter, softened
2/3 cup plus 1 tablespoon sugar, divided
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon, divided
1/2 cup sour cream

Steps:

  • In a large bowl, cream butter and 2/3 cup sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda, salt, nutmeg and 1/4 teaspoon cinnamon; gradually add to creamed mixture alternately with sour cream. , Pour into two 5-3/4x3x2-in. loaf pans coated with cooking spray. Combine remaining sugar and cinnamon; sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to a wire rack.

Nutrition Facts : Calories 221 calories, Fat 12g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 264mg sodium, Carbohydrate 25g carbohydrate (12g sugars, Fiber 0 fiber), Protein 3g protein.

BLUEBERRY SOUR CREAM LOAF CAKE



Blueberry Sour Cream Loaf Cake image

Quick bread made with fresh blueberries and sour cream. Baking at a relatively low temperature helps form a good crust.

Provided by Cookie Madness

Categories     Dessert

Time 1h30m

Number Of Ingredients 9

1 stick (114 grams unsalted butter, softened)
1 1/4 cups granulated sugar (240 grams)
2 large eggs (room temperature)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups all-purpose flour (270 grams)
1/2 cup sour cream
1 heaping cup fresh blueberries

Steps:

  • Preheat oven at 325 degrees. Grease an 8 1/2 by 4 1/2 inch metal loaf pan and line with a strip of parchment paper (see note).
  • With an electric mixer, beat the butter and sugar until light and fluffy.
  • Add the eggs one by one, beating for 30 seconds after each egg.
  • Scrape sides of bowl and beat in vanilla, then beat in the baking powder and salt. Scrape sides of bowl again. Add half of the flour and stir with a heavy duty scraper (or large mixing spoon) until blended, then stir in the sour cream. Add remaining flour and stir until blended, then carefully fold in the blueberries.
  • Spread the batter in the loaf pan and bake on center rack for about 75 minutes (check at 60). If you are using a smaller loaf pan, put a cookie sheet on the lower rack in case any batter bakes and falls off the side.
  • My bread took almost 90 minutes in the smaller, more compact pan and 75 minutes in the wider 9x5 inch pan.
  • Bake until a toothpick or skewer inserted into the center of the loaf is clean. The top should be crusty and golden.
  • Set the pan on a wire rack and let cool for at least an hour. Carefully remove from pan. Let the bread cool for several hours so it will be easier to slice. It also freezes well. In fact, I thought the structure was better after the loaf had been cooled, frozen and thawed.

SOUR CREAM LEMON BREAD



Sour Cream Lemon Bread image

My family always requests this light, tender bread with a hint of lemon. This loaf is so scrumptious that it complements almost any meal. I serve slices with a creamy lemon spread for an early-morning treat or late-night snack that's simply dreamy. -Barbara Strickler, Syracuse, Indiana

Provided by Taste of Home

Time 3h15m

Yield 1 loaf (1 pound) and about 1/2 cup spread.

Number Of Ingredients 16

1/4 cup sour cream
2 tablespoons lemon juice
2 to 3 tablespoons warm 2% milk (70° to 80°)
2 tablespoons butter, softened
1 large egg, room temperature
2 teaspoons grated lemon zest
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
2 cups bread flour
1-1/2 teaspoons active dry yeast
LEMON SPREAD:
3 ounces cream cheese, softened
1/4 cup confectioners' sugar
1 tablespoon lemon juice
1 teaspoon grated lemon zest

Steps:

  • In a measuring cup, combine sour cream and lemon juice. Add enough milk to measure 1/2 cup. In a bread machine pan, place the sour cream mixture, butter, egg, lemon peel, sugar, salt, baking soda, flour and yeast in order suggested by manufacturer. Select sweet bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , In a small bowl, combine the spread ingredients; beat until smooth. Serve with the bread.

Nutrition Facts : Calories 110 calories, Fat 4g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 204mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON SWIRL POUND CAKE LOAF



Cinnamon Swirl Pound Cake Loaf image

Delicious vanilla pound cake loaf with a swirl of cinnamon and a brown sugar and cinnamon topping.

Provided by Jennifer

Categories     Snack

Time 1h15m

Number Of Ingredients 14

1/2 cup salted butter (at room temperature)
1 cup white sugar
3 large eggs (at room temperature)
2 tsp vanilla (or vanilla bean paste)
1 1/2 cups all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup full-fat sour cream (at room temperature)
3 Tbsp brown sugar
1 Tbsp cinnamon
1 Tbsp milk
2 Tbsp brown sugar
1/4 tsp cinnamon

Steps:

  • Preheat oven to 325F (not fan assisted) and grease an 8 x 4-inch or 4 x 10-inch loaf pan. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one a time, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla.
  • In a medium bowl, whisk together the flour, salt, baking soda and baking powder. Add 1/2 of the dry mixture to the butter mixture, then the sour cream, then the rest of the flour mixture, mixing just until combined.
  • Remove 1 cup of the batter to a medium bowl. Add the cinnamon swirl ingredients to it - the brown sugar, cinnamon and milk and stir to combine.
  • Spoon a thin layer of the plain batter into the bottom of your prepared loaf pan. Using a spoon, drop alternating spoonfuls of the plain and the cinnamon batter into the pan. Top with the remaining plain batter and smooth the top. Using a long skewer or knife, run through the batter in the pan a few times (either lengthwise or from side to side). Just about 3 lengthwise or 4-5 side to side should do it).
  • Make topping by combining the brown sugar and cinnamon in a small bowl. Sprinkle over the top of the loaf.
  • Bake loaf in the preheated oven for 55-65 minutes, or until a knife inserted in the centre of the loaf comes out clean. (4x10 pan will cook more quickly, 55-60 minutes, while an 8x4 will take a bit longer, closer to 65 or a few minutes more).
  • Allow loaf to cool in the pan about 10 minutes, then run a knife around the outside and remove to a cooling rack to cool.

Nutrition Facts : Calories 291 kcal, Carbohydrate 41 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 84 mg, Sodium 201 mg, Sugar 26 g, ServingSize 1 serving

THE FRUGAL GOURMET'S SOUR CREAM MEATLOAF RECIPE



The Frugal Gourmet's Sour Cream Meatloaf Recipe image

This was posted about 10?15? years ago in a ladies magazine and I kept all of The Frugal Gourmet's Recipes. Jeff Smith aka The Frugal Gourmet recently died. He had his own cooking show on PBS and his recipes were fantastic! Hearty Meatloaf with a creamy gravy that is fantastic over the loaf and of course the mashed potatoes! Freezes WELL and is great the next day! *MY notes: I find using 1/3 beef, 1/3 ground turkey & 1/3 ground pork works really well here too **

Provided by Amberngriffinco

Categories     Meat

Time 45m

Yield 6 serving(s)

Number Of Ingredients 13

2 eggs
8 ounces sour cream
1/4 cup milk
1/2 cup fine dry breadcrumb
1/4 cup finely chopped onion
2 tablespoons minced parsley
1 tablespoon Worcestershire sauce
1 tablespoon dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 lbs lean ground beef
1 (3/4 ounce) package brown gravy mix
hot mashed potatoes

Steps:

  • In large bowl combine eggs, 1/2 C of the sour cream and milk; stir in bread crumbs, onion, parsley, Worcestershire sauce, mustard, salt and pepper.
  • Add beef and mix well.
  • Put into 9x5x3 loaf pan or shape into that size and place in 12x7 1/2 x 2 inch baking dish.
  • Bake, uncovered, in a 350 degree oven for about 1 1/4 hrs or till meat thermometer registers 170 degrees.
  • Let cool 10 minutes; remove from pan.
  • Meanwhile, for the gravy, in medium pan stir together the remaining sour cream and dry gravy mix.
  • Add water as called for on pkg.
  • Cook according to pkg directions,.
  • Slice meat loaf and serve wih the mashed potatoes and gravy.
  • ENJOY!

Nutrition Facts : Calories 369.8, Fat 22.6, SaturatedFat 10.8, Cholesterol 163.3, Sodium 487.4, Carbohydrate 12.2, Fiber 0.6, Sugar 1.3, Protein 28.1

SOUR CREAM LOAF



Sour Cream Loaf image

This is an easy, basic, pound cake. The recipe makes 2-3 loaves depending on the size of your pan. My handwritten recipe has the name Debbie Lutz on it but I don't know who that is so I'm not sure where I got this recipe.

Provided by Susan Pagano

Categories     Other Desserts

Time 1h20m

Number Of Ingredients 11

1 pt sour cream
2 c sugar
1/2 lb butter or margarine (i use butter)
4 eggs
3 c flour
2 tsp baking powder
2 tsp baking soda
2 tsp vanilla (do not use imitation, ever!)
2 tsp almond extract
1 pinch sugar
1 pinch cinnamon

Steps:

  • 1. Preheat over to 325 degrees
  • 2. Grease 2 or 3 loaf pans
  • 3. Cream together sugar and butter until fluffy
  • 4. Mix dry ingredients together in separate bowl.
  • 5. Add vanilla, almond and sour cream to butter mixture. Mix until well combined
  • 6. Add flour mixture in gradually, mixing well after each addition.
  • 7. Pour into greased loaf pans.
  • 8. Sprinkle tops with cinnamon and sugar.
  • 9. Bake at 325 degrees for 1 hour until pick comes out clean.
  • 10. Let cool on wire rack before removing from pans.

YUMMY SOUR CREAM CINNAMON LOAF



Yummy Sour Cream Cinnamon Loaf image

This is my creation formed by mixing a couple of loaf recipes until I got it the way everybody likes it. If you so desire, add a dash of cardomon to the batter. I think you will enjoy this loaf. Please let me know.

Provided by Debaylady

Categories     Breads

Time 1h10m

Yield 1 loaf, 10-12 serving(s)

Number Of Ingredients 14

1/2 cup butter, softened
2 eggs, room temperature
1/4 cup milk, room temperature
1 cup sugar
1 1/2 teaspoons pure vanilla extract
1 cup sour cream, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon cinnamon
1 dash allspice

Steps:

  • To begin: Prehat oven to 350 degrees. Grease and flour a 9 x 5" loaf pan.
  • Batter:.
  • First, in a small bowl stir together the flour, baking powder, baking soda, and salt. Set aside.
  • In a medium size bowl, cream the softened butter and 1 Celsius sugar until fluffy (about 4-5 minutes). Add the eggs and vanilla flavoring and mix until blended.
  • Add the sour cream and the milk; blend at low speed and mix well.
  • Add the flour mixture and mix well until all is incorporated.
  • Cinnamon Mixture:.
  • In a small bowl, mix together the sugars, cinnamon, and allspice. Set aside 1/4 of this to go on top of the loaf.
  • Spoon half of the batter into the prepared loaf pan.
  • Spoon 3/4's of the cinnamon mixture over the batter in the pan.
  • Spoon the remainder of the batter over top.
  • Take a small spatula and cut through the batter and cinnamon mixture to form swirls.
  • Sprinkle the remaining cinnamon mixture over the top of the loaf.
  • Bake 50-60 minutes or until a toothpick comes out clean.
  • Cool 10 minutes before turning out of the pan.
  • Enjoy!

SOUR CREAM MEATLOAF



Sour Cream Meatloaf image

This simple moist meatloaf is made with sour cream, cracker crumbs, and ground beef and pork. Some shredded carrots and onion add to the flavor.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h40m

Yield 8

Number Of Ingredients 8

1 pound lean ground beef
1 pound ground pork
1 cup carrot (shredded)
1/3 cup onion (chopped)
1 cup cracker crumbs
1 teaspoon salt
Dash pepper (to taste)
1 cup sour cream

Steps:

  • Heat the oven to 350 F. In a large mixing bowl, combine all ingredients. Mix well with your hands until well combined.
  • Pat the meat mixture into a 9 x 5 x 3-inch loaf pan.
  • Bake the meatloaf in the preheated oven for about 1 1/2 hours.
  • Let stand for 10 minutes. Drain off fat and transfer to a serving platter.
  • Enjoy!

Nutrition Facts : Calories 400 kcal, Carbohydrate 8 g, Cholesterol 121 mg, Fiber 1 g, Protein 32 g, SaturatedFat 10 g, Sodium 423 mg, Sugar 3 g, Fat 26 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

SOUR CREAM POUND CAKE



Sour Cream Pound Cake image

Sour cream pound cake is a moist and delicious cake that's easy to put together. Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 7

1/2 teaspoon vanilla extract
3 large eggs
1/4 teaspoon baking soda
1/2 cup sour cream
1 1/2 cups sugar
1 cup room temperature butter
1 1/2 cups all purpose flour

Steps:

  • Preheat oven to 350 °F.
  • In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
  • Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

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