Souperior Meatloaf And Tomato Glaze Recipe 445 Recipes

SOUTHERN MEATLOAF RECIPE

Steps:

• Place ketchup in a small mixing bowl.
• Add brown sugar.
• Add yellow mustard.
• Stir well. Set aside.
• In a large mixing bowl, break the bread into small pieces.
• Crumble the saltines and add to the bowl.
• Add the milk.
• Stir well to moisten the bread and saltines. Use more milk if needed. Set aside for 5 minutes.
• Chop the onions very fine. Set aside.
• Crumble the ground beef on top of the moistened bread and saltines.
• Add the lightly beaten egg.
• Add the onions.
• Add the garlic powder.
• Add the Worcestershire Sauce.
• Add the ground mustard.
• Add the black pepper.
• Gently mix all the ingredients together until fully combined.
• Place the meat mixture in a baking loaf pan.
• Press the meat firmly into the pan.
• Turn the meat mixture out onto a sheet pan that has been lined with aluminum foil.
• Bake at 350F degrees for 40 minutes.
• Pour the sauce over the top of the meatloaf, spread with a spoon to cover the top.
• Continue to bake, 15 to 20 minutes longer until meatloaf is done.
• Internal temperature should reach 160 degrees.
• Remove pan from oven, set on wire rack to cool and rest for 10-15 minutes.
• Slice as needed.
• Enjoy!

LIPTON SOUPERIOR MEATLOAF RECIPE - (3.8/5)

Steps:

• Preheat oven to 350°F. In large bowl, combine all ingredients. In 13x9-inch baking or roasting pan, shape into a loaf. For best results, line pan with aluminum foil and use a non-stick cooking spray before adding meatloaf to the pan. Bake 1 hour or until cooked through. Let stand 10 minutes, then serve.

HEALTHY MEATLOAF WITH TOMATO GLAZE

Steps:

• Combine the quinoa and chicken broth in a small saucepan and bring to a boil. Lower to a simmer, cover the saucepan with a lid, and cook for 12-14 minutes or until all the liquid has been absorbed. Let the quinoa rest, covered fro 5 minutes, then fluff for a fork. Set aside to cool slightly.
• Preheat the oven to 350° F. Line a rimmed baking sheet with aluminum foil.
• Heat the olive oil in a medium sauté pan over medium heat. Add the onion, bell pepper, and garlic and cook for 5 minutes or until the vegetables are very soft but not browned. Stir in the tomato paste and cook for 1 minute, then transfer the veggie mixture to a large mixing bowl. Let cool.
• While the veggies are cooling, whisk together all the ingredients for the glaze. Set the glaze aside.
• Add the ground beef, turkey and cooked quinoa, Worcestershire, salt, red pepper flakes, yogurt, and eggs to the mixing bowl with the veggies. Mix everything together with your hands until just combined.Don't over mix or the meatloaf will be dry.
• Dump the meat mixture onto the prepared baking sheet. It will be very soft and wet. Mold the meat with your hands into a 9 X 5-inch rectangular loaf. Spread half of the glaze evenly on top.
• Bake for 45 minutes, top with the remaining glaze and bake for another 15 minutes or until the meatloaf is cooked through.
• Let the meatloaf rest for 10 minutes. Slice into thick pieces and serve.

BEST-EVER MEATLOAF

Steps:

• Thoroughly mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13x9x2-inch baking pan and firmly shape into an 8x4-inch loaf.
• Bake at 350 degrees F for 1 hour 15 minutes or until the meatloaf is cooked through.
• Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.

CLASSIC MEATLOAF WITH TOMATO SAUCE

Steps:

• Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.
• To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.
• Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.
• Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.

SUPERIOR MEATLOAF

Steps:

• preheat oven to 350.
• combine all meatloaf ingredients.
• press into a greased loaf pan.
• bake 1 hour.
• while baking meatloaf, mix ingredients for sauce in a saucpan.
• whisk sauce while heating over medium heat.
• keep sauce warm.
• in the last 15 minutes of cooking meatloaf, glaze the meatloaf with the sauce.
• save remaining sauce to spoon onto meatloaf while serving.

SOUPERIOR MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients together in a large bowl.
• Shape meat mixture into a loaf on a cookie sheet or 13 x 9 pan.
• Bake uncover 1 hour (when center feels firm when pressed).
• Let stand 10 minutes before serving.