5-INGREDIENT EASY MEATLOAF WITHOUT BREADCRUMBS
This 5-Ingredient Easy Meatloaf recipe may be short on ingredients, but it is loaded with flavor. The lack of breadcrumbs means you don't have them soaking up the juices, so the meat stays moist - and it's gluten free too! Parmesan cheese, onion, egg, ketchup, salt, and pepper are all that go into this yummy loaf of goodness!
Provided by Carrie Tyler
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Line a loaf pan with aluminum foil for easy removal of the meatloaf after it is cooked.
- Finely dice the Onion
- Mix all ingredients (except the 1/3 cup Ketchup reserved for the top) together in a large bowl with a fork or with hands: beef, parmesan cheese, onion, egg, ketchup, salt, pepper.
- Form a loaf in the loaf pan. Spread the remaining 1/3 cup Ketchup over the top of the meatloaf. Bake in the oven for 45 minutes.
- Remove from the oven and let sit for 5 minutes. Remove from the pan, cut and serve with roast or mashed potatoes or salad. Enjoy!
Nutrition Facts : Calories 342 kcal, ServingSize 1 serving
RESTAURANT-STYLE MEATLOAF (NO BREAD CRUMBS)
This meatloaf is from the Chez Melange Restaurant in Redondo Beach, CA., and is definitely worth the extra steps. It has a wonderful mellow blend of flavors that makes it really taste like it came from a restaurant. It's unusual in that in doesn't use bread crumbs as a filler and this was done for the texture, years before the "low carb craze." I've frozen it both cooked and uncooked, and texture does not suffer.
Provided by Roxygirl in Colorado
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter in medium skillet over medium heat.
- Add the green onions, regular onions, green pepper, celery, and garlic and cook until softened.
- Stir in salt, cumin, peppers, nutmeg, and bayleaves and cook 1 minute.
- Stir in ketchup and half and half and simmer 2 minutes.
- Cool and remove bay leaves.
- Heat oven to 350 degrees.
- Combine meat, eggs (lightly beaten), worcestershire, red pepper sauce in large bowl.
- Stir vegeable mixture into meat mixture unil well blended.
- Spoon mixture evenly into a 9 x 5 pan or freeform the mixture (I use the 9 x 5 pan as my mold and place on rimmed cookie sheet).
- Bake 70 minutes or until temperature of meat registers 160 degrees.
- Cool in pan 5 minutes (at least) and drain and unmold onto serving platter.
CLASSIC MEATLOAF
The secrets to this meatloaf are fresh, very finely diced vegetables that give it moisture and flavor--and a light touch in mixing together the ingredients. This hearty meatloaf is the perfect meal for cool fall and winter evenings, served with mashed potatoes and simple mushroom gravy.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 325 degrees F.
- Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
- Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
- Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
- Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
- Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
- Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 14.8 g, Cholesterol 85.3 mg, Fat 14.9 g, Fiber 1.2 g, Protein 21.6 g, SaturatedFat 5.6 g, Sodium 755.4 mg, Sugar 5.3 g
VERY GOOD MEATLOAF WITH NO FILLERS, EGGS OR BREAD CRUMBS
We have always made this meatloaf as long as I can remember. When I tell people that we don't use fillers they always ask if it falls apart. It does not. You have to let it rest for 5 to 10 minutes before cutting. Sometimes I put in cheddar cheese.
Provided by Jane from Ohio
Categories Meatloaf
Time 17m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix ground chuck, onion, green pepper, red pepper, 1/2 of drained tomatoes, cheese if using and salts.
- form into a loaf or
- put in a loaf pan,.
- spoon rest of diced tomatoes on top of meatloaf.
- cover with aluminum foil
- bake in oven at 350 degrees for
- 1 1/2 to 2 hours.
- uncover aluminum foil last 15 minutes of baking.
- let rest 10 minutes before cutting.
Nutrition Facts : Calories 213.6, Fat 13.3, SaturatedFat 5.2, Cholesterol 52.2, Sodium 51.8, Carbohydrate 9, Fiber 2.6, Sugar 5.6, Protein 14.9
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