Rockin Meatloaf Recipes

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

CROCK POT MEATLOAF

Steps:

• To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.
• In a large bowl combine eggs, milk, bread crumbs, and soup mix. Mix well, then add meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours.

MEATLOAF AL ITALIANO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms, bell pepper, and onion; cook and stir until just soft, 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Set mixture aside and let cool.
• Meanwhile, mix bread crumbs, parsley, egg, and Italian seasoning together in a large bowl. Add cooled veggie mixture; mix well. Gently mix in ground pork and ground beef. Place mixture into the prepared loaf pan and form into a loaf shape.
• Mix tomato sauce, Dijon mustard, brown sugar, and vinegar together in a bowl. Set glaze aside.
• Bake meatloaf in the preheated oven for 45 minutes. Remove from the oven and brush glaze over loaf. Return to the oven and continue to bake, brushing with glaze every 10 to 15 minutes, until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and drain excess oil.

ROCKIN' MEATLOAF!

Steps:

• Saute the onion, peppers and mushrooms until soft in a saute pan with a bit of oil.
• Mix the tomato sauce with everything but the meat and corn and sauted veggies.
• Then put the meats, corn and veggies and wet ingredients together. Mix softly. Excessive mixing makes the meat tough. The gelatin will act to solidify the meat and when you cut it, it won't break up into a mess.
• Take a loaf pan and line with Saran wrap, leaving a generous amount over the sides. Pack in the meatloaf and then pull the wrap to cover. Place in the fridge for at least two hours.
• Preheat oven to 400-425. Take a roasting pan and line with foil. Get the meatloat, pull back the wrap and place a finely wired rack on top. Then invert, and place the rack in the baking dish.
• Slide off the loaf pan and pull off the saran wrap. Place in oven for 1 hour.
• Remove from oven, and with a metal spatula, losen and slide to a serving plate. Meatloaf is free of any grease and is nicely crusted on all sides.
• Feel free to add any other ingredients you like or subtract any, except the unflavored gelatin. This is more about technique than ingredients.