SUPER MOIST MEATLOAF
This is a family recipe that is a big favorite at our house. By using fresh bread instead of dried bread crumbs, you get a meatloaf that is moist and delicious.
Provided by Jessica Nichols Moseman
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Thoroughly mix ground beef, onion, eggs, bread, milk, green bell pepper, salt, sage, and black pepper together in a bowl. Press into a loaf pan. Spread ketchup over the top of the loaf.
- Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 261.7 calories, Carbohydrate 8.1 g, Cholesterol 118.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 21.9 g, SaturatedFat 6 g, Sodium 715.4 mg, Sugar 5.2 g
MOMMA'S HEALTHY MEATLOAF
This is a super healthy and simplified version of a family favorite.
Provided by NOLAMom
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
- Heat olive oil in a skillet over medium heat; cook and stir green bell pepper and onion in the hot oil until onion is transparent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes.
- Combine ground beef, bread crumbs, eggs, carrot, zucchini, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press meat mixture into the prepared loaf pan.
- Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread ketchup on the top of the meatloaf and continue baking until bubbling, about 5 minutes more.
Nutrition Facts : Calories 377.5 calories, Carbohydrate 24 g, Cholesterol 157.2 mg, Fat 20.1 g, Fiber 3.7 g, Protein 26.4 g, SaturatedFat 6.5 g, Sodium 457.2 mg, Sugar 6.5 g
DELICIOUS MEATLOAF WITH VEGETABLES
My family likes spice so I add in about 2 teaspoons dried chili flakes when sauteeing the veggies, but that is optional, you can sub chili sauce for the ketchup ---if you prefer to use fresh sliced mushrooms, just saute in the skillet before the onions and other ingredients, any leftovers makes a fantastic sandwich! :)
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Set oven to 350 degrees.
- In a large skillet melt butter; saute the onions, green onion, garlic, chopped celery and carrots over medium heat, stirring for until the carrots are fork-tender (about 10 minutes).
- Season with seasoning salt and pepper.
- Add in Worcestershire sauce and 1/2 cup ketchup; cook stirring 2 minutes; remove from heat.
- In a large bowl combine the sauteed veggies, ground beef and pork, mushrooms, bread crumbs, eggs, milk, Parmesan cheese and parsley.
- Pat into a shallow 10 x 5-inch oval baking dish.
- Sprinkle with grated Parmesan cheese, then drizzle about 1-1/2 cups ketchup over the mixture.
- Bake for about 1 hour or until cooked.
SOFT AND MOIST MEATLOAF
Provided by Food Network
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350 degrees. Place bread cubes in a large bowl. Beat egg and milk together in a small bowl, then pour over bread cubes. Let stand until bread absorbs milk, about 15 minutes. Mash and stir mixture until bread is in very small chunks. Add mustard, salt, pepper, basil, thyme, onion, celery and parsley. Mix well. Add ground beef and mix well. Turn mixture into an 8 x 5-inch loaf pan. Place in oven and bake for 55 minutes. Let stand 5 minutes before slicing.;
VERY MOIST MEATLOAF WITH VEGGIES
My husband is not a big fan of meatloaf as he thinks they are all dry and tasteless. This recipe is so moist and full of flavor that he couldn't stop eating it!
Provided by Dana Ramsey
Categories Meatloafs
Time 1h40m
Number Of Ingredients 13
Steps:
- 1. In a blender, chop your spinach slightly, add the eggs and milk and mix. Pour in a large bowl and add the bread; let it stand until the liquid is absorbed. Stir in the onion, carrots, cheeses and seasonings. Crumble beef over the mixture and mix well.
- 2. Shape into a loaf and place in a baking dish/pan lightly coated with cooking spray place a rack inside the dish/pan. Bake uncovered at 350° for 45 minutes.
- 3. After 45 minutes spoon barbeque sauce over the meat loaf. You can add extra barbeque sauce during the baking time if you want. Bake 30 minutes longer or until the meat is no longer pink. If you have a meat thermometer bake until 160°. Let the meatloaf rest about 10 to 15 minutes before serving.
- 4. Note: I have also done this in a crockpot. Bake on low for about 6 to 7 hours.
TURKEY AND VEGETABLE MEAT LOAF
For a lighter meatloaf, try making it with ground turkey! It will be so moist and delicious that it will become a favorite for your family.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the onion, carrots and celery in oil until tender. In a large bowl, combine the onion mixture, cracker crumbs, 1/2 cup ketchup, parsley, egg, 2 teaspoons mustard, salt, garlic and pepper. Crumble turkey over mixture and mix well. , Shape into a loaf. Place in a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 1 hour. , In a small bowl, combine the brown sugar and remaining ketchup and mustard until smooth. Spoon over meat loaf. Bake 10-20 minutes longer or until meat is no longer pink and a thermometer reads 160°; drain. Let stand for 10 minutes before slicing.
Nutrition Facts : Calories 344 calories, Fat 16g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 1158mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 28g protein.
A PERFECT MOIST MEATLOAF
Meatloaf can be elegant, aromatic and lucious. This recipe contains 3 secrets that will impress your family and guests.
Provided by Leslie Coleman
Categories Meatloafs
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Prep: Pre-heat oven to 325 degrees. In a flat dish or bowl, soak the 4 slices of bread in milk.
- 2. Dump the following ingredients into a large mixing bowl: ground turkey ground beef dried vegetable soup mix A-1 sauce salt and pepper freshly minced garlic and onion finely chopping fresh parsley squeeze excess milk from bread and add to mixing bowl.
- 3. With clean hands, GENTLY squeez the ingredients together until all ingredients are thoroughly incorporated. (Stirring or squeezing hard will toughen the meat mixture.)
- 4. Turn mixture onto a cookie sheet and shape into an oval loaf. This will create large, lovely pieces when slicing the meatloaf. Use a butter knife to create a hole in the center of the loaf and insert the 2 tablespoons of butter. Push meatloaf back together firmly to trap butter. Coat top and sides with a heavy layer of A-1 Suace, topped with another layer of Nance Mustard.
- 5. Cook for 45 to 50 minutes or until a pierced center shows clear juice. Also, the layers of A-1 and Nance mustard should appear as thick glaze. Remove meatloaf from oven and IMMEDIATELY cover with foil, over the top and down the sides to trap the steam. Allow meatloaf to rest 5 minutes. (Juices will return to center of the meatloaf and will not run all over the serving plate.)
- 6. Move meatloaf to a serving plate and garnish with fresh springs of parsley.
- 7. Secrets: The dried vegetable soup mix adds color and herbs. Soaking the bread in milk & adding butter to the center will keep the meatloaf moist and juicy. Finely chopping/mincing the onions, garlic and parsley allows the slices to remain solid & pretty.
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
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THE 7 SECRETS TO A PERFECTLY MOIST MEATLOAF - THE SPRUCE …
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- Fat Is Your Friend. No matter which meats you decide to use, the right ratio of lean meat to fat is a critical factor in determining the texture and moisture of your meatloaf.
- Vegetables Are Your Other Friends. By adding finely diced or pureed aromatic vegetables to your mixture, you are adding additional moisture into the meatloaf.
- Use Enough Filler. The function of breadcrumbs in meatloaf is to absorb and retain the juices so you have a moister loaf. Meat by itself will simply drain away the juices and end up dry.
- Do Not Over Mix or Compress the Meat. Mixing your ingredients too much is a very common mistake that can really make for meatloaf with a tough, dry texture.
- Slow and Low Is the Way to Go. Some recipes have you cook your meatloaf at temperatures as high as 425 F. Noted food authority Alton Brown says that the ideal oven temperature for a moist meatloaf is 325 F. If the oven is too hot it will reduce the cooking time, but it tends to dry out the meat.
- Use a Digital Thermometer to Determine Doneness. If you cook your meatloaf too long, it will become dry. But it needs to reach a safe temperature for food safety, so you don't want "rare" meatloaf.
- Let Your Meatloaf Rest. You may be used to letting steaks and roasts rest for 10 minutes before slicing or serving. Resting is also beneficial for meatloaf.
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- The Type Of Ground Meat Matters. Although most classic meatloaf recipes use ground beef as the base of the recipe, it is actually best to use a combination of meat.
- Saute Your Vegetables. Vegetables are a wonderful addition to any meatloaf recipe. Not only do they add more flavor, but they also add texture. However, in order to get the best moist and tender meatloaf you need to saute the vegetables before adding them to the meat mixture.
- Soak The Breadcrumbs or Oatmeal. The biggest debate when cooking meatloaf centers around whether it is best to use breadcrumbs or oatmeal. The only thing that can be agreed upon is that some sort of dry ingredient is needed to help bind the mixture together.
- Don’t Over Mix The Ingredients! I am sure that you have all heard by now that the worst thing that you can do is over mix the ingredients when making meatloaf.
- Do NOT Use a Loaf Pan. I grew up watching my parents make meatloaf and cooking it in the same loaf pan as we used when we made bread. At the time it made total sense to me because we were making a loaf of meat.
- Let It Rest. After removing the meatloaf from the oven it is best practice to let it rest. This will allow the juices enough time to redistribute inside the meat so that you don’t end up with all the juices on the surface of the baking sheet.
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