AUNT SQUISHY'S NO-MATER MEATLOAF
So you love meatloaf but someone in your family hates all things tomato and it seems like every meatloaf recipe on the planet includes a tomato sauce glaze over the top, or tomato ketchup mixed into the meat, or both. You've tried just leaving them out but the result is a bland, dry, unappealing meatloaf. AmIRight? Well...
Provided by Lynsee Gilbert
Categories Beef
Time 50m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375 F
- 2. Combine all ingredients in a large bowl and combine thoroughly.
- 3. Line a 9x5 bread loaf pan with parchment paper (it makes removing the meatloaf from the pan for slicing so much easier!)
- 4. Add meatloaf mixture to the pan and press gently but firmly.
- 5. Bake 40 minutes or until internal temperature reaches 160 F
BETTER THAN MOM'S MEATLOAF
My mom's classic meatloaf was lacking in flavor and the topping was way too sweet. This "better than mom's" version still has lots of old-school appeal but has been kicked up a notch with a rich and savory flavor, plus we said goodbye to the sugary sweet topping. Sliced meatloaf leftovers make the best sandwiches. I like mine with mustard, cheese, and grilled onions!
Provided by NicoleMcmom
Categories Main Dishes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
- Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.
- Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.
- Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 17.6 g, Cholesterol 126.9 mg, Fat 16.1 g, Fiber 1.2 g, Protein 26.5 g, SaturatedFat 6.2 g, Sodium 962.9 mg, Sugar 8 g
"BETTER THAN BEEF" MEATLESS MEATLOAF
Thanks to caramelized brown onions, there's some real magic going on in this meatless meatloaf! Despite having no beef in it, it's super savory with a meaty texture and flavor. With just enough binder to keep it together, it's slightly crumbly, but still melt-in-your-mouth tender and moist. Serve with mashed potatoes, green beans, and gravy.
Provided by Chef John
Categories Meatloaf
Time 2h25m
Yield 6
Number Of Ingredients 26
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
- Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
- Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
- Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
- Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
- Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
- Bake in the center of the preheated oven until firm to the touch, about 1 hour.
- Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
- While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
- Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
- Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
- Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 37 g, Cholesterol 73.7 mg, Fat 17.9 g, Fiber 6.2 g, Protein 18.4 g, SaturatedFat 4.6 g, Sodium 1547 mg
AUNT LIBBY'S SOUTHERN MEATLOAF
This my 86-year-old Aunt Libby's home-made meatloaf recipe. I finally had her write it down for me last year. You can be sure no one will tell you this meatloaf is dry!
Provided by Potter
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
- Mix beef, onion, 1 cup ketchup, bread crumbs, eggs, salt, and pepper together in a bowl. Press beef mixture into a loaf in the prepared loaf pan.
- Mix 1 1/2 cups ketchup, water, vinegar, brown sugar, mustard, and Worcestershire sauce together in a saucepan; cook and stir over medium heat until sauce is smooth and warm, about 10 minutes. Pour 1/3 the sauce over meatloaf.
- Bake in the preheated oven, basting every 25 minutes with more sauce, until meatloaf is cooked through, 1 to 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool in the pan for 10 minutes before slicing.
Nutrition Facts : Calories 533.7 calories, Carbohydrate 48.4 g, Cholesterol 152.8 mg, Fat 24.8 g, Fiber 1.3 g, Protein 30.8 g, SaturatedFat 9.1 g, Sodium 2215.2 mg, Sugar 31.1 g
AUNT FANNIE'S SUMMER SQUASH CASSEROLE
Make and share this Aunt Fannie's Summer Squash Casserole recipe from Food.com.
Provided by Mr. Bill in TN
Categories Low Protein
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Wash squash, cut in half lengthwise, then in 1/4-inch slices.
- Combine with chopped onion and cook in water to barely cover until both are tender.
- Drain thoroughly, pressing out excess water with back of spoon.
- Mash squash and onion with potato masher.
- Mix with half the butter, the cracker crumbs, eggs, sugar, to taste, salt and pepper.
- Pour into greased casserole dish.
- Pour remaining butter on top and sprinkle with additional cracker crumbs.
- Bake at 375F for 45-60 minutes, or until top is golden brown and bubbly.
- NOTE: This recipe is from a restaurant in Smyrna, Georgia called Aunt Fannie's Cabin.
- Aunt Fannie was a freed slave of an old Georgia family who remained with the family until her death.
- The menu at the Cabin represented many of the dishes that Aunt Fannie prepared for the family.
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THE PERFECT CLASSIC MEATLOAF RECIPE - BUTTER BE READY
From butterbeready.com
5/5 (5)Category Main CourseCuisine AmericanTotal Time 466779 hrs 49 mins
- Preheat the oven to 375°F and line a 9×5-inch loaf pan with parchment paper that drapes over the sides to easily lift meatloaf, then set the pan aside.
- In a large bowl, combine the ground beef, egg, onion, breadcrumbs, milk, ketchup, salt, parsley, garlic powder, oregano, pepper, and paprika together. Use your bare hands (with disposable gloves, if desired) to mix everything together until just combined. Careful not to over mix the meat to prevent the meatloaf from being tough.
- To make the glaze: In a small bowl, combine the ketchup, brown sugar, apple cider vinegar, and worcestershire together. Use a spoon to mix well until fully combined. Carefully pour the glaze on top of the meatloaf and use a spoon to spread the glaze evenly over it.
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