Best Meatloaf Recipes You Need To Try
BEST MEAT LOAF
If you're like my husband, you enjoy a hearty meat loaf. Everyone who's ever tried it agrees it lives up to its name. This delicious dish doesn't last long!-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the first nine ingredients. Crumble beef over mixture; mix well. Combine the milk, eggs and Worcestershire sauce; mix into the beef mixture. Add crumbs., Grease a large sheet of foil. Place bacon on foil. Mold meat mixture into a loaf and place over bacon. Seal foil tightly around loaf. Refrigerate for 2 hours or overnight. , Place wrapped loaf on a baking sheet. Bake at 350° for 1 hour. Open foil; drain juices. Combine sauce ingredients and spoon over loaf. Bake, uncovered, 30 minutes longer or until no pink remains and a thermometer reads 160°.
Nutrition Facts : Calories 394 calories, Fat 23g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 1094mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 1g fiber), Protein 28g protein.
THE BEST MEATLOAF
I have used this recipe for 30 years. My husband loves it and he is picky.
Provided by DENELLE
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8 1/2 x 4 1/2 inch loaf pan.
- Combine milk and soft bread crumbs in a small bowl and allow to soften, about 5 minutes.
- In a mixing bowl, combine the ground beef, salt, pepper, egg, 3 tablespoons steak sauce, chopped onion, and green bell pepper. Add bread crumb mixture, and mix with your hands until all ingredients are combined.
- Pat the the mixture into the prepared loaf pan. Brush the top with additional steak sauce.
- Bake in the preheated oven for 1 hour or until done. Allow to stand 5 minutes before slicing.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 10.1 g, Cholesterol 100.6 mg, Fat 17.9 g, Fiber 1 g, Protein 20.9 g, SaturatedFat 7 g, Sodium 867 mg, Sugar 2.5 g
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- Cut your veggies small. And cook them first! Big chunks of vegetables will ultimately lead to a crumblier meatloaf. We want you to take that extra 3 or 4 minutes and really try to get a fine dice or mince going.
- You need eggs. Trust us, don’t skip them. The eggs help bind the meat, bread crumbs, and vegetables together into an actual loaf. They also make the meatloaf moist, tender, and even more flavorful.
- You can substitute the bread crumbs. Ground beef can be overwhelmingly heavy in its fattiness, especially when baked in a loaf pan where the rich juices have nowhere to escape.
- Season generously. Under-seasoning food is unfortunately a very common kitchen mistake. Generally speaking, you want about 1 teaspoon kosher salt per pound of meat.
- Use a meat thermometer. Meatloaf tends to look done on the outside before it’s actually ready and fully cooked on the inside. And it won't hold together properly unless it's fully cooked!
- Let it rest. Before slicing your meatloaf, let it rest for at least 15 minutes. Otherwise, it’ll be harder to get clean slices if you cut into it while it's still warm.
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