REUBEN MEAT LOAF
This moist loaf is sure to become a favorite with sauerkraut lovers. Mary Alice Taylor of Downingtown, Pennsylvania rolls tangy kraut, Swiss cheese and Thousand Island salad dressing into well-seasoned ground beef for a delicious dinner.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. crumble beef over mixture and mix well. On a piece of heavy-duty aluminum foil, pat meat mixture into a 14x10-in. rectangle. Spread with salad dressing; top with sauerkraut and 1/2 cup Swiss cheese. Roll up, starting with a long side and peeling foil away while rolling; seal seams and ends., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a thermometer reads 160°; drain. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 305 calories, Fat 16g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 641mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
MEATLOAF
This is a different meatloaf recipe....between the french dressing and ritz crackers it has a sweet taste to it.
Provided by Khrissypoo
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients and shape into a loaf.
- Mix ketchup, French dressing and brown sugar to make a glaze for the top.
- Bake at 350 degrees for 1 to 1 1/4 hours.
- Sometimes I add chopped green peppers.
Nutrition Facts : Calories 421.1, Fat 29.9, SaturatedFat 8.8, Cholesterol 139.1, Sodium 499, Carbohydrate 13, Fiber 0.4, Sugar 7.2, Protein 24.2
ISLAND-INSPIRED MEATLOAF
Meatloaf with pineapple, onions, ginger, and terriyaki! My DH loves meatloaf. I came up with this because I get so very bored cooking and eating the same things over and over. It is now a regularly requested meal and because of all the moisture from the pineapple/onion/buttermilk, you can use extra lean beef and still have a lovely meatloaf.
Provided by under12parsecs
Categories Meatloaf
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350*.
- Saute onion, pepper, garlic, and ginger in oil over medium heat until vegetables are tender and onions are soewhat browned. (I do this in a nonstick skillet and so do not have to use the oil. Add 1 t soy sauce, red pepper and salt and pepper to taste. Set aside to allow to cool.
- Drain pineapple really, really well. I usually put it in cheesecloth or an old clean tea towel and squeeze most of the juice out and then put it in a strainer to finish draining. You can reserve the juice for another use.
- In a large bowl, combine, beef, onion mixture, pineapple, bread, egg, buttermilk, 2 T terriyaki, 2 t soy, 1 T brown sugar, 1 T hoisin and mix until just combined. Mixing longer will make a tougher meatloaf. Place into a greased loaf pan.
- In a small bowl, combine ketchup, sweet chili sauce, hoisin, brown sugar and terriyaki glaze. Pour over meatloaf.
- Bake for 1 hour to 1 hour 15 minutes at 350. The meatloaf will most likely pull away from the sides of the pan and there will be lots of juice around the edges, you can serve as sauce on rice or simply drain it away before eating.
- Note: I sometimes put this together in the morning, stick it in the fridge and then set it out 30 minutes before baking.
MY THOUSAND ISLAND MEATLOAF
After trying 2 different meatloaf recipes, it occurred to me that many of the elements in each recipe would be great TOGETHER! Here is the resulting recipe...UPDATE :Im sorry to see that members are quick to criticize without cause...the menu clearly states both a cooking time and a recommended internal temperature, please READ before you snark, thanks!
Provided by CookinwithGas
Categories One Dish Meal
Time 1h10m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients thoroughly, with your hands, in a large bowl.
- Pour/plop meat mixture in a NON-STICK standard 9X5 loaf pan, patting it down evenly; if you don't have non-stick pan, then you must spray inside of pan with PAM cooking spray.
- Bake at 375° for 45-60 min (your oven time may vary), checking for doneness every 5 minutes, starting at the 45min mark, baking until done. The internal temperature should be at least 165ºF (74ºC).
- Let sit in pan for 10 min before removing and slicing.
- TIP: Excellent for cold meatloaf sandwiches, simply cut into 10 slices and refrigerate until well chilled.
Nutrition Facts : Calories 223.7, Fat 4.7, SaturatedFat 2, Cholesterol 78.6, Sodium 261.4, Carbohydrate 9.9, Fiber 0.9, Sugar 2.4, Protein 33.8
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ISLAND MEATLOAF AND OTHER CHEFCLUB US RECIPES ORIGINAL
From chefclub.tv
Servings 4Estimated Reading Time 1 minCategory OriginalTotal Time 1 hr
- Cut off the stem of the pineapple and set aside. Insert the can in the center of the pineapple. Use a knife to cut around the can to remove the pineapple peel. Cut off the bottom of the pineapple. Remove the pineapple from the can. Use an apple corer to remove the center from the pineapple. Fill a piping bag with soft cream cheese. Use the piping back to pipe cream cheese in the middle of the pineapple
- Mix the beef, egg, breadcrumbs, BBQ sauce, salt, and pepper together. Place the mixed meat between two layers of parchment paper and use a rolling pin to roll the meat into a square. Use a knife to help form a square shape.
- Place the pineapple in the middle of the meatloaf. With the help of the parchment paper, roll the meat around the pineapple. Use the knife on the meatloaf to create cuts that resemble the outside of a pineapple. Place on a lined baking sheet. Squeeze the juice from the stem of the pineapple onto the meatloaf, brush with more BBQ sauce. Bake for 50 minutes at 350 °F. Garnish with parsley and cherries.
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