Texas Style Meatloaf Recipes

BEST LITTLE WHOREHOUSE IN TEXAS MEATLOAF

Steps:

• Preheat oven to 350 degrees. Line a shallow pan with non-stick tin foil or regular foil greased well.
• In a large bowl, mix together beef, crumbs, egg, onion, salt, pepper, and one can of tomato sauce.
• (HINT: Keep around a box of food service gloves for nasty jobs like this. If you can't find them, steal a handful from the hospital next time you go or stick your hands down in cheap sandwich-sized zipper bags to keep your hands clean. Just toss out or wash with the dishes.).
• Form into a loaf and place in the pan. Mix everything else and pour on top of the meatloaf.
• Bake for 1 hr and 15 minute and juices run clear. Baste occasionally. If the meatloaf starts to burn on top, tent with foil.

BASIC TEXAS MEAT LOAF

Steps:

• Preheat oven to 425 degrees
• In a bowl, thoroughly combine the ground beef and pork. In a separate bowl, beat the eggs. Stir in the milk and oats. Pour into the meats. Mix thoroughly.
• Add Worcestershire sauce, tomatoes, celery, onion, green pepper, salt, pepper, herbs and garlic. Mix well.
• Form into oval loaf in a roasting pan. Sprinkle with salt and pepper to taste and lay the bacon lengthwise on top. Bake 50 minutes.

TEXAS STYLE MEATLOAF

Steps:

• 1. Preheat oven to 350 degrees. Combine all ingredients except tomato sauce(or brown gravy). Mix well.
• 2. Shape into loaf in 12x8x1.5 baking pan. Bake for 45 minutes, remove from oven and remove grease drippings from pan. Pour tomato sauce(or brown gravy) over top of loaf and return to oven. Cook for an additional 15 mins.
• 3. Remove from oven and serve with mashed potatoes. Makes a great meatloaf sandwich with leftovers.

MEATLOAF TEXAS STYLE!

Steps:

• Preheat oven to 350 degrees.
• Combine meat with all ingredients except cheese.
• On a sheet of wax paper, flatten the meat mixture to 1/4 inch thick.
• Shape into a flat rectangle.
• Place cheese slices on top of meat, leaving about 1/2inch space on outside edges.
• Lift up one end of wax paper and begin rolling the meat mixture like a jellyroll onto cheese.
• When all cheese is rolled into meat mixture, pinch sides to keep cheese from melting out.
• Spray a loaf pan with cooking spray.
• Use wax paper to help lift meat loaf into pan.
• Bake for 1 hour 15 minutes. Let rest for 20 minutes after removing from oven.

POOHRONA'S TEXAS MEATLOAF

Steps:

• Preheat oven to 350*.
• In a large bowl combine 3/4 of the chopped onions and bell peppers (reserving the rest) with the parsley, ground chuck, bread crumbs, and eggs.
• Add 1/4 cup tomato sauce, 1/4 cup of the ketchup, 1/2 tsp salt, 1/4 tsp pepper to meat mixture. With clean hands mix well.
• Put into baking dish and form into a loaf. Set aside.
• In medium sauce pan mix the remaining ingredients; tomato sauce, ketchup, onion, bell pepper, 1/2 tsp salt, 1/4 tsp black pepper, celery seed and garlic powder. Bring to a boil on medium heat.
• Cook for 5 minutes, stirring.
• Pour hot sauce over loaf. Bake at 350* for 1 1/2 hours or until done.
• Remove from oven and loosely cover with foil until ready to serve.

TEXAS MEATLOAF

Steps:

• Preheat oven to 350.
• Soak the crushed tortilla chips in milk until soft.
• Combine chips with beef, 1 cup of salsa, and eggs. Mix thoroughly; I usually dig in with my hands at this point because it seems to work the best when mixing.
• Pack into a greased loaf pan, or form into desired shape in shallow baking dish.
• Spread remaining salsa over top of the loaf.
• Bake for 1 hour.

TEX MEX MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the ground beef, eggs, diced tomatoes and green chile peppers, onion powder, ground black pepper, salt and bread. Mix together well, place in a 5x9 inch loaf pan and top with the cheese.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

TEXAS SMOKED BARBECUE MEATLOAF

Steps:

• Combine salt, cayenne pepper, garlic powder, cumin, Mexican oregano, and thyme in a spice grinder until powdered. Set rub aside.
• Combine beef, almond flour, bell pepper, onion, jalapeno, egg, and garlic in a bowl. Mix lightly with hands until loosely combined. Gently fold in spice rub mixture until distributed throughout.
• Punch holes in the bottom of the aluminum foil pan and coat with grapeseed oil. Form the meat mixture into a loaf and place in the prepared pan. Place in the refrigerator to chill while preparing the smoker.
• Preheat the smoker to 250 degrees F (120 degrees C). Place a water-filled pan under the grate where the meatloaf will be placed. Fill firebox with charcoal and 1 chunk pecan wood.
• Place meatloaf in the hot smoker.
• Combine apple juice, vinegar, bourbon, water, Worcestershire sauce, and lemon juice in a clean, all-purpose spray bottle. Spray the outside of the meatloaf well with apple spray every 30 minutes.
• Refill firebox with charcoal and 1 chunk pecan wood every 45 minutes to maintain temperature; ground meat absorbs smoke very easily, so use only 1 chunk of wood at a time. Smoke meatloaf until internal temperature reaches 130 degrees F (55 degrees C), about 2 hours.
• Combine water, ketchup, vinegar, Worcestershire sauce, paprika, mustard, lemon juice, honey, liquid smoke, ancho chile powder, red pepper flakes, and black pepper in a saucepan over medium-high heat. Bring glaze to a boil and reduce to a simmer. Cook until reduced, about 20 minutes.
• Discontinue apple spray; brush glaze over entire top and sides of meatloaf every 30 minutes. Continue smoking until internal temperature reaches 160 degrees F (71 degrees C), 4 to 5 hours more. Remove meatloaf from smoker and let rest 10 minutes before cutting and serving.