Back Of The Box Meatloaf Recipes

MEATLOAF SHEPHERD'S PIE

Steps:

• Gather the ingredients.
• Preheat the oven to 375 F. In a large skillet, melt the butter over medium heat.
• Add the onion and garlic and sauté for 4 to 5 minutes, or until the onions are turning translucent.
• Add the carrots and sauté for 4 minutes, or until the carrots thaw.
• Add the crumbled meatloaf and sauté for 4 to 5 minutes longer until the mixture is hot and combined.
• Add the flour and sauté for 3 more minutes.
• Add the broth, ketchup, mustard, Worcestershire sauce, marjoram, and salt and pepper to taste. Stir. Simmer the mixture for 10 minutes, stirring occasionally.
• Meanwhile, heat the refrigerated potatoes as directed on the package, or use leftover mashed potatoes, if available.
• Add the peas and sour cream to the beef mixture in the skillet and stir to combine.
• Pour into a 2 1/2-quart casserole dish and spread the mixture level.
• Top with the mashed potatoes and spread to cover, then run a fork over the potatoes to make small peaks that will brown in the oven. Sprinkle with the Parmesan cheese.
• Bake the shepherd's pie for 25 to 35 minutes or until the filling is bubbly and the potatoes are golden brown on top. Let cool for 10 minutes before serving.

BACK-OF-THE-BOX MEATLOAF

Steps:

• In a medium bowl, combine the soup mix, water, ground beef, bread crumbs, egg, and ketchup.
• In a shallow baking pan, shape into a loaf and bake on the middle level of a preheated 350 degree oven for 45 minutes or until done.

QUAKER OATS MEATLOAF

Steps:

• Preheat oven to 350°F.
• mix all ingreds, put in loaf pan and bake 1 hour.
• drain off fat.

BEST EVER MEATLOAF I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine meat, tomato juice, oats, egg, chopped onion, salt and pepper. Mix lightly but thoroughly. Press into 8x4 inch loaf pan.
• Bake for 1 hour, or until meat is no longer pink and juices run clear. Drain. Let stand 5 minutes before serving.

CLASSIC MEATLOAF

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.