All American Meat Loaf Recipes

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ALL-AMERICAN MEATLOAF



All-American Meatloaf image

The only thing better than a hearty meatloaf dinner is the sandwich you can make with the leftovers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 19

3 slices white bread
1 large carrot, cut into 1/4-inch-thick rounds
1 celery, strings peeled, cut into 1/2-inch pieces
1/2 medium yellow onion, roughly chopped
2 cloves garlic, smashed and peeled
1/2 cup fresh flat-leaf parsley, leaves, loosely packed
1/2 cup plus 3 tablespoons ketchup
4 1/2 teaspoons dry mustard
8 ounces ground pork
8 ounces ground veal
8 ounces ground round
2 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon Tabasco Sauce, or to taste
1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
2 tablespoons dark-brown sugar
1 tablespoon olive oil
1 small red onion, cut into 1/4 inch-thick rings

Steps:

  • Preheat oven to 400 degrees. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf rubbery.
  • Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the breadcrumbs.
  • Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold a free-form shape.
  • Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.
  • Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meatloaf.
  • Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160 degrees. about 25 minutes more. Let meatloaf cool on rack, 15 minutes.

ALL-AMERICAN MEAT LOAF



All-American Meat Loaf image

There are many variations on meat loaf, but my family loves this stick-to-your-ribs version. -Margie Williams, Mount Juliet, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 loaves (8 servings each).

Number Of Ingredients 16

1 large green pepper, chopped
1 large onion, chopped
2 teaspoons olive oil
4 garlic cloves, minced
2 large eggs, lightly beaten
1 cup 2% milk
6 slices bread, cubed
1-1/2 cups shredded cheddar cheese
2-1/4 teaspoons dried rosemary, crushed
2 teaspoons salt
1 teaspoon pepper
2 pounds lean ground beef (90% lean)
1 pound ground pork
1-1/2 cups ketchup
1/4 cup packed brown sugar
2 teaspoons cider vinegar

Steps:

  • Saute green pepper and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; cool to room temperature., Preheat oven to 350°. Add eggs, milk, bread, cheese, rosemary, salt and pepper to sauteed vegetables. Crumble beef and pork over mixture and mix well., Pat into 2 greased 9x5-in. loaf pans. Combine ketchup, brown sugar and vinegar in a small bowl. Spread over tops. , Bake, uncovered, 50-55 minutes or until no pink remains and a thermometer reads 160°. Let stand 10 minutes before slicing. Freeze option: Shape meat loaves in plastic wrap-lined loaf pans; top with ketchup mixture. Cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. Freeze up to 3 months. To use, partially thaw in refrigerator overnight. Preheat oven to 350°. Unwrap meat loaf and place in pan. Bake, uncovered, 1-1/4-1-1/2 hours, or until a thermometer reads 160°.

Nutrition Facts : Calories 286 calories, Fat 14g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 765mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 21g protein.

ALL AMERICAN MEATLOAF



All American Meatloaf image

I discovered this recipe when I was pregnant with my first child. This is the only meatloaf recipe my family allows me to make still. It can be frozen ahead.

Provided by It's A New Day

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h25m

Yield 8

Number Of Ingredients 13

2 pounds ground beef
1 cup quick cooking oats
1 onion, chopped
½ cup milk
2 eggs
¼ cup ketchup
¼ cup chopped fresh parsley
1 clove garlic, minced
1 teaspoon salt
½ teaspoon dried basil
¼ teaspoon ground black pepper
2 tablespoons ketchup
4 slices Cheddar cheese, halved

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix ground beef, quick oats, onion, milk, eggs, 1/4 cup ketchup, parsley, garlic, salt, basil, and black pepper together in a large bowl until thoroughly combined; pat the mixture into a 9x5-inch loaf pan.
  • Bake meatloaf in the preheated oven until firm and no longer pink inside, 1 to 1 1/4 hours. An instant-read meat thermometer inserted into the center of the meat loaf should read at least 160 degrees F (70 degrees C).
  • Remove from oven, spread 2 tablespoons ketchup over loaf, and top with Cheddar cheese slices; return to oven and bake until cheese has melted, about 5 more minutes.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 12.3 g, Cholesterol 133.6 mg, Fat 20.6 g, Fiber 1.4 g, Protein 26.5 g, SaturatedFat 9.1 g, Sodium 595.4 mg, Sugar 4.1 g

THE FOOD LAB'S ALL-AMERICAN MEATLOAF RECIPE



The Food Lab's All-American Meatloaf Recipe image

Meatloaf that's deeply meaty, moist but not overly juicy, and tender yet firm enough to hold its shape when you spear a bite.

Provided by J. Kenji López-Alt

Categories     Mains

Time 2h40m

Yield 6

Number Of Ingredients 25

1/2 cup (118ml) homemade or store-bought low-sodium chicken stock
1/4 cup (59ml) buttermilk
1/2 ounce (2 packets; about 1 1/2 tablespoons; 14g) unflavored gelatin
2 slices high-quality white sandwich bread, crusts removed and torn into rough pieces
4 ounces (113g) button or cremini mushrooms, cleaned
3 anchovy filets
1/2 teaspoon Marmite
2 teaspoons (10ml) soy sauce
1 teaspoon (2g) paprika
2 medium cloves garlic, roughly chopped (about 2 teaspoons, 10g)
1 small onion, roughly chopped (about 3/4 cup; 39g)
1 small carrot, peeled and roughly (about 1/2 cup; 75g)
1 stalk celery, roughly chopped (about 1/2 cup; 50g)
2 tablespoons (30g) unsalted butter
12 ounces (340g) freshly ground pork (see note)
1 1/4 pounds (567g) freshly ground beef (see note)
2 large eggs (112g)
4 ounces (114g) cheddar, provolone, Monterey Jack, or Muenster cheese, finely grated (about 1 cup)
1/4 cup (15g) finely minced fresh parsley
Kosher salt and freshly ground black pepper
For the Glaze:
3/4 cup (177ml) ketchup
1/4 cup (43g) packed light brown sugar
1/2 cup (118ml) cider vinegar
1/2 teaspoon freshly ground black pepper

Steps:

  • Combine the chicken stock and buttermilk in a liquid measuring cup and sprinkle the gelatin evenly over the top. Set aside.
  • Place the bread and mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
  • Add the anchovies, Marmite, soy sauce, paprika, and garlic to the processor bowl and pulse until reduced to a fine paste, scraping down the sides of the bowl as necessary. Add the onion, carrot, and celery and pulse until finely chopped but not pureed.
  • Heat the butter in a 10-inch nonstick skillet over medium-high heat until foaming. Add the chopped vegetable mixture and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated, about 5 minutes; the mixture should start to darken a bit. Stir in the buttermilk mixture, bring to a simmer, and cook until reduced by half, about 10 minutes. Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes.
  • Add the ground meat to the bowl, along with the eggs, cheese, parsley, 1 tablespoon kosher salt (or half that volume in table salt), and 1 teaspoon pepper. With clean hands, mix gently until everything is thoroughly combined and homogeneous; it will be fairly loose. Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds. Taste the cooked piece for seasoning and add more salt and/or pepper as desired.
  • Transfer the mixture to a 9- by 5-inch loaf pan, being sure that no air bubbles get trapped underneath. (You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf.) Tear off a sheet of heavy-duty aluminum foil large enough to line a rimmed baking sheet and use it to tightly cover the meatloaf, crimping it around the edges of the pan. Refrigerate the meatloaf while the oven preheats. (The meatloaf can be refrigerated for up to 2 days.)
  • Adjust an oven rack to the lower-middle position and preheat the oven to 350°F. When the oven is hot, remove the meatloaf from the refrigerator and, without removing the foil cover, carefully invert it onto the rimmed baking sheet. Loosen the foil and spread it out, leaving the pan on top of the meatloaf (see note). Fold up the edges of the foil to trap the liquid that escapes from the meatloaf while baking. Bake until just beginning to set (the top should feel firm to the touch), about 30 minutes.
  • Use a thin metal spatula to lift an edge of the inverted loaf pan, jiggling it until it slides off the meatloaf easily, and use oven mitts or a folded kitchen towel to remove the pan, leaving the meatloaf on the center of the foil. Return to the oven and bake until the center of the meatloaf registers 140°F on an instant-read thermometer, about 40 minutes longer. There will be quite a bit of exuded juices; this is OK. Remove from the oven and let rest for 15 minutes. Increase the oven temperature to 500°F.
  • Meanwhile, Make the Glaze: Combine the ketchup, brown sugar, vinegar, and pepper in a small saucepan and cook over medium-high heat, whisking occasionally, until the sugar is melted and the mixture is homogeneous, about 2 minutes. Remove from the heat.
  • Use a brush to apply some glaze to the meatloaf in a thin, even layer, then return it to the oven and bake for 3 minutes. Glaze again and bake for 3 minutes longer. Glaze one more time and bake until the glaze is beginning to bubble and is a deep burnished brown, about 4 minutes longer. Remove from the oven and allow to rest for 15 minutes. Slice and serve with any extra glaze and mustard or ketchup as desired.

Nutrition Facts : Calories 680 kcal, Carbohydrate 26 g, Cholesterol 225 mg, Fiber 2 g, Protein 53 g, SaturatedFat 17 g, Sodium 1572 mg, Sugar 17 g, Fat 40 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

UNITED STATES OF MEATLOAF



United States of Meatloaf image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 19

1 tablespoon olive oil
1 small Spanish onion, cut into small dice
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
2 large eggs
1 pound ground chuck
8 ounces ground pork
8 ounces ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
1/2 cup barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons sriracha sauce

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
  • In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.
  • For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.
  • Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.

CLASSIC AMERICAN MEATLOAF



Classic American Meatloaf image

Provided by Amy Stevenson

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 19

2 tablespoons extra-virgin olive oil, plus more for baking dish
1/2 cup finely chopped scallions (white and green parts)
1/4 cup grated carrots
1/4 cup finely chopped onion
1 teaspoon dried thyme
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup ketchup
2 teaspoons gelatin
2 pounds ground beef chuck
1/2 pound ground pork
2 large eggs, beaten
1/2 cup dried bread crumbs
Kosher salt and freshly ground black pepper
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard

Steps:

  • To make the meatloaf: Preheat the oven to 375 degrees F. In a small skillet, heat the oil over medium heat. Add the scallions, carrot and onion and cook until softened, about 10 minutes. Add the thyme, cumin, paprika, and garlic and onion powders. Cook until fragrant, about 1 minute. Scrape into a large bowl and let cool completely.
  • Meanwhile, heat the ketchup in the microwave until just warm to the touch. Sprinkle the gelatin over the ketchup and whisk to remove clumps. Add to the cooled vegetable mixture, then add the beef, pork, eggs, and bread crumbs. Season with salt and pepper and mix just to combine. Coat a 9x13-inch baking dish with oil and form the meat mixture into a loaf.
  • To make the glaze: In a measuring cup, stir together the ketchup, Worcestershire, and mustard. Brush a little glaze on the meatloaf and bake until the internal temperature reaches 160 degrees F, about 1 hour 15 minutes, brushing three or four times with the glaze until you've used it all. Let meatloaf rest at least 15 minutes before slicing.

ALL-AMERICAN CLASSIC MEAT LOAF



All-American Classic Meat Loaf image

This meatloaf has ground meat from two cuts of beef -- sirloin for its beefy flavor, and chuck for moistness and tender texture. Tip: When shaping meatloaf in the pan, use a light touch. Packing it tightly will make the loaf dense and tough. For even browning and to prevent drippings from pooling on the top of the meatloaf, use your fingers to round the top while pushing the sides away from the edges of the pan.

Provided by TasteTester

Categories     Meat

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 18

2 eggs, lightly beaten
2/3 cup beef broth or 2/3 cup dry red wine
1 tablespoon Worcestershire sauce
3 slices hearty bakery bread, cubed (I used sourdough, about 2 cups)
1/4 cup grated parmesan cheese or 1/4 cup romano cheese
2 tablespoons yellow mustard
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
1 lb ground sirloin
1 lb ground chuck
3/4 medium green pepper, chopped
1/2-3/4 medium onion, chopped
1/2 cup ketchup
2 tablespoons packed brown sugar
2 teaspoons cider vinegar
parsley, chopped, sliced green onions, and black pepper are optional garnishes

Steps:

  • Preheat oven to 350 degrees F. In a large bowl, combine eggs, broth, worcestershire sauce; stir in bread cubes. Let stand 15 minutes. With fork, mash bread cubes into small pieces. Stir in Parmesan cheese, mustard, garlic, crushed red pepper, salt and black pepper. Add meat, green pepper and onion. Using hands, mix ingredients together well (do not overmix). Lightly pat meat mixture into 9x5x3-inch pan. With fingers, lightly pull loaf away from sides of pan.
  • Bake, uncovered, for 1 1/4 hours. For topping, in a small bowl stir together ketchup, brown sugar and vinegar. Spoon on loaf. Bake 15 minutes more or until an instant-read thermometer inserted into center of loaf reads 160 degrees F.
  • Remove from oven and let stand for 10 minutes. To remove, use two large spatulas inserted along short edges to life loaf from pan to a platter. Optional -- sprinkle with parsely, green onions and 1/2 teaspoons cracked black pepper.

Nutrition Facts : Calories 326.5, Fat 18, SaturatedFat 7.2, Cholesterol 125.2, Sodium 780.7, Carbohydrate 14.5, Fiber 0.8, Sugar 8.1, Protein 25.6

BEST EVER MEAT LOAF



Best Ever Meat Loaf image

The best meat loaf I have ever found. Try it and you will see.

Provided by Matt O

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h20m

Yield 6

Number Of Ingredients 12

2 eggs
⅔ cup milk
2 teaspoons salt
¼ teaspoon ground black pepper
3 slices bread, crumbled
1 ½ pounds ground beef
1 onion, chopped
1 cup shredded Cheddar cheese
½ cup shredded carrot
¼ cup brown sugar
¼ cup ketchup
1 tablespoon prepared yellow mustard

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
  • Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 409.5 calories, Carbohydrate 22.3 g, Cholesterol 155 mg, Fat 22.7 g, Fiber 1 g, Protein 28.4 g, SaturatedFat 10.3 g, Sodium 1227.3 mg, Sugar 14.4 g

MARTHA STEWART'S ALL AMERICAN MEATLOAF



Martha Stewart's All American Meatloaf image

This is a great meatloaf. I'm surprised it hasn't already been posted yet. The only thing I like better than meat loaf is meatloaf sandwiches, and this meatloaf is even better the next day; sliced between whole wheat bread, topped with a slice of cheese, and lots of mayo. Note: I omitted the veal and adjusted the amount of beef and pork to compensate--it was still great.

Provided by Pokey in San Antonio

Categories     Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 22

3 slices white bread (crust removed)
1 cup carrot (shredded)
1 celery rib (minced)
1/2 cup onion (minced)
2 garlic cloves (minced)
1/2 cup ketchup
2 teaspoons dry mustard
8 ounces ground round
8 ounces ground pork
8 ounces ground veal
2 eggs (beaten)
2 teaspoons salt
1 teaspoon ground pepper
1 teaspoon Tabasco sauce
1/2 teaspoon rosemary (chopped)
3 tablespoons ketchup
2 1/2 teaspoons dry mustard
2 tablespoons dark brown sugar
1 tablespoon olive oil
1/2 cup red onion (cut in rings)
3 tablespoons water
1 tablespoon rosemary (garnish)

Steps:

  • Preheat oven to 400°F.
  • Process or crumble the bread and combine with the minced vegetables in a large bowl.
  • Mix the meat, eggs and seasonings together in a bowl. Knead until thoroughly combined. Add meat mixture to the crumbs/veggie mixture. Combine, but don't over mix.
  • Set a wire rack over an 11 x 17 baking pan. Cut a 5 x 11 piece of parchment paper and place it on the rack.
  • Form the meat mixture into and elongated loaf on the parchment paper.
  • Mix the next 3 ingredients together and baste the loaf--set aside.
  • Heat the oil and sauté the onion rings. When soft and golden in places, add water and cook until most of the water evaporates. Garnish the loaf with the onion rings.
  • Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking for another 25 minutes. Cool on rack for 15 minutes before serving.

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From pinterest.com


ALL-AMERICAN MEATLOAF RECIPE | PERDUE FARMS
Step 2. Combine the onion, carrots, celery, garlic and sun-dried tomatoes in the bowl of a food processor and pulse until finely minced. Pour into a large mixing bowl and whisk in the eggs. Stir in the ketchup, mustard, parsley, salt and pepper. Step 3.
From perduefarms.com


ALL-AMERICAN MEATLOAF RECIPE | RECIPELAND
Directions. Combine first 9 ingredients; shape into two 7 1/2x4 inch loaves. Place on a lightly greased rack of a broiler pan; bake at 350℉ (180℃) F for 40 min. Combine ½ cup ketchup, 1 tablespoon horseradish and remaining ingredients; spoon over meatloaf and bake an additional 5 min. NOTE May freeze the second loaf.
From recipeland.com


ALL-AMERICAN MEATLOAF > FOODCRAFT 365
Directions. Preheat oven to 350°F. Combine ground beef, bread crumbs, ketchup, onion, egg, Worcestershire, garlic, pepper and salt in large bowl, mixing lightly but ...
From foodcraft365.com


ALL-AMERICAN MEATLOAF ON THE CHAR-BROIL BIG EASY - LIFE'S ...
2015-12-22 Just tasty. The glaze on these loaves is perfect. I’m a glazeaholic, so I highly recommend doubling or tripling the glaze recipe for extra drizzling when serving. Also try my Big Easy mini lasagnas! Need a great side dish for your all-American meatloaf? Fantastic baked potatoes, done up right on the Big Easy. Or my all-American mac-and-cheese.
From lifesatomato.com


ALL AMERICAN MEATLOAF RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for All American Meatloaf Recipe are provided here for you to discover and enjoy. Healthy Menu. Easy Healthy Dinner Idea Healthy Diet Statistics Facts About A Healthy Diet ...
From recipeshappy.com


ALL-AMERICAN MEAT LOAF RECIPE: HOW TO MAKE IT
Cover and freeze until firm. Remove from pan and wrap securely in foil; return to freezer. Freeze up to 3 months. To use, partially thaw in refrigerator overnight. Preheat oven to 350°. Unwrap meat loaf and place in pan. Bake, uncovered, 1-1/4-1-1/2 hours, or until a …
From preprod.tasteofhome.com


SOUTHERN LIVING ALL-AMERICAN MEATLOAF RECIPE | SPARKRECIPES
Directions. Combine first 8 ingredients in a large bowl; shape into 1 loaf. Place on a lightly greased rack in a broiler pan; bake at 350 for 40 min. Combine 1/4 cup ketchup, sugar, and mustard. Spoon over meat loaf; bake 15 min. or until a thermometer inserted into thickest portion registers 160. Yield: 8 servings.
From recipes.sparkpeople.com


ALL AMERICAN MINI MEATLOAF — LET'S DISH RECIPES
Preheat oven to 350 degrees. Line a baking sheet with parchment paper, or lightly grease 6 ramekins and place on a large baking sheet. In a large bowl, combine all of the meatloaf ingredients and mix with your hands until well combined. Shape the meat mixture into 6 mini loaves and place on prepared baking sheet or in prepared ramekins.
From letsdishrecipes.com


GLAZED ALL-BEEF MEATLOAF | AMERICA'S TEST KITCHEN
INGREDIENTS. 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon. 2 caramels tart gummi bears. 6 butterscotch caramel lollipops.
From americastestkitchen.com


MEAT LOAF ALL AMERICAN RECIPES - FOOD NEWS
Preheat oven to 350 degrees F. Grease a loaf pan. Combine the sirloin, eggs, oatmeal, onion soup mix, horseradish, salt, pepper, ketchup, and milk in a large bowl. Mix enough to combine the ingredients but do not overmix. Place the meatloaf in the prepared loaf pan. Combine the glaze ingredients and mix until the brown sugar is dissolved.
From foodnewsnews.com


ALL AMERICAN MEATLOAF (FROM SOUTHERN LIVING) RECIPE - FROM ...
Nov 12, 2018 - All American Meatloaf (from Southern Living) recipe by Diane Adams, is from Favorite American Recipes, one of the cookbooks created at FamilyCookbookProject.com. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your own professionally pr…
From pinterest.com


ALL AMERICAN MEATLOAF - RECIPES MANIA
Instructions. Pre-heat oven to 400F degrees. Remove crusts from bread and place in the bowl of a food processor. Process until fine crumbs form, about 10 seconds.
From recipesmania.com


ALL AMERICAN MEAT LOAF - ALL INFORMATION ABOUT HEALTHY ...
All-American Meat Loaf Recipe: How to Make It | Taste of Home new www.tasteofhome.com. Preheat oven to 350°. Add eggs, milk, bread, cheese, rosemary, salt and pepper to sauteed vegetables. Crumble beef and pork over mixture and mix well. Pat into 2 greased 9x5-in. loaf pans. 405 People Used ...
From therecipes.info


ALL-AMERICAN MEATLOAF - THE DR. OZ SHOW
1. Adjust oven rack to middle position and heat oven to 350°F. Fold sheet of heavy-duty aluminum foil to form 10 by 6‑inch rectangle. Center foil on wire rack set in rimmed baking sheet.
From drozshow.com


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