Crusty Mustard Dill Meatloaf Recipes

DILL MUSTARD

Steps:

• Mix 1/2 cup yellow mustard, 1/4 cup each finely chopped dill pickles and white onions, and 1 tablespoon chopped fresh dill.

CRUSTY MUSTARD-DILL MEAT LOAF

Steps:

• Preheat oven to 450°F. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
• Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 cup broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

THE CADILLAC OF MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease a 9 x 5-inch loaf pan.
• In a skillet melt butter over medium heat, add in mushrooms, onion, red bell pepper, garlic, thyme and if using, the chili flakes; saute for about 6 minutes, then transfer to a large bowl.
• Add in all remaining ingredients; using clean hands mix thoroughly.
• Place mixture into the prepared loaf pan, then place the onto a baking sheet to catch any spills.
• Bake for 50-60 minutes.
• Using 2 forks remove the meatloaf from the pan.
• Let rest 5-7 minutes before slicing.

MEATLOAF WITH MUSTARD-DILL SAUCE

Steps:

• Preheat oven to 450°F
• Stir 4 tablespoons sour cream, 1 tablespoon dill and 1 teaspoon mustard in small bowl for sauce.
• Combine beef, pork, breadcrumbs, onion and allspice in large bowl.
• Add remaining 2 tablespoons sour cream, 1 1/2 tablespoons dill and 3 teaspoons mustard and blend well.
• Shape mixture into 4 oval loaves, each about 3/4 inch thick.
• Place loaves on baking sheet.
• Bake until cooked through, about 20 minutes.
• Serve meat loaves with sauce.

CRUSTY MUSTARD-DILL MEATLOAF

Steps:

• Preheat oven to 450°F
• Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes.
• Mix in meat, onion, egg, dill, mustard, salt, and pepper.
• Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
• Bake meatloaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes.
• Using large spatula, transfer loaves to platter.
• Place baking sheet directly atop 2 burners. Add remaining 1/2-cup broth to sheet.
• Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes.
• Pour sauce over loaves and serve.

DILL PICKLE MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
• Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

CRUSTY MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Mix the beef with half of the egg whites. Soften the oats in the wine and add them to the meat along with the garlic, onion, milk, tomato paste, parsley and thyme. Season to taste with salt and pepper.
• Shape the mixture into two loaves. Place them on a rack in a shallow baking pan that will hold them without crowding.
• Mix the bread crumbs with the remaining egg whites and frost the loaves all over with this mixture. Bake about 1 1/2 hours, until the loaves are crusty and brown. Serve at once or allow to cool, then refrigerate. The loaves can be reheated -- whole or sliced -- in a conventional oven or a microwave oven or sliced and used for sandwiches.