Blue Ribbon Meatloaf From Crosse Blackwell Recipes

BLUE RIBBON MEATLOAF FROM CROSSE & BLACKWELL

Steps:

• Heat oven to 350 degrees F. Combine beef, cracker crumbs, eggs, onion, 3/4 jar cocktail sauce, salt and pepper in large bowl. Stir to combine. Pat mixture into 9x5-inch loaf pan. Place strips of bacon on top of meatloaf.
• Bake 50 minutes. While meatloaf is baking, stir together remaining 1/2 cup cocktail sauce, brown sugar and dry mustard in small bowl.
• Remove meatloaf after 50 minutes. Spread sauce mixture on top and bake an additional 15 minutes. Remove from oven, serve hot.

BLUE RIBBON MEATLOAF

Steps:

• Combine onion soup mix with sour cream in a bowl; add eggs.
• Mix in ground beef.
• Add bread crumbs; mix well.
• Shape into a loaf.
• Place in loaf pan; lay bacon over top.
• Place in preheated 500ºF oven.
• Reduce heat.
• Bake at 375ºF for 1 hour.

RIBBON MEATLOAF

Steps:

• For the biscuit dough: Using a pastry blender or two table knives, cut the shortening into the flour in a medium bowl until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough, or until the dough comes together and leaves the sides of the bowl. Continue stirring with the fork until all the flour is worked into the dough, and then turn the dough onto a lightly floured board and knead three or four times until smooth and manageable.
• For the meatloaf: Preheat the oven to 450 degrees F. Grease a baking sheet with cooking spray.
• Combine the beef, onion, salt and pepper in a large skillet and cook over a medium heat until the meat is browned, 12 to 15 minutes. Remove from the heat and stir in the flour and 1/3 cup of the reserved tomato liquid. Remove 1 cup of this meat mixture and set aside. Add the tomatoes and the peas to the remaining mixture in the skillet. Set aside.
• On a well-floured surface, roll the biscuit dough into a large rectangle about 1/2 inch thick. Spread the reserved cup of meat mixture thinly over the dough, and then roll the dough like a jelly roll, beginning from one long edge. Place the roll on the prepared baking sheet. Using kitchen shears or a very sharp knife, cut 1-inch slices almost through to the bottom of the roll. To expose some of the filling, pull alternate slices to the left and right. Bake until browned, about 15 minutes
• Reheat the beef and vegetable mixture. Slice the baked loaf and spoon some of the hot vegetable and meat mixture over each slice.

RIBBON MEAT LOAF

Steps:

• In a large bowl, combine the first three ingredients. Let stand for 5 minutes. Add the onion, Worcestershire sauce and seasonings. Crumble beef over mixture and mix well. Pat half into a greased 9x5-in. loaf pan. Combine filling ingredients; spoon over meat mixture. pat remaining meat mixture over filling. bake, uncovered, at 350° for 1-1/2 hours or until meat is no longer pink and a thermometer reads 16°; drain. Let stand for 10 minutes before slicing.

BLUE RIBBON MEATLOAF FROM CROSSE & BLACKWELL

Steps:

• Heat oven to 350 degrees F. Combine beef, cracker crumbs, eggs, onion, 3/4 jar cocktail sauce, salt and pepper in large bowl. Stir to combine. Pat mixture into 9x5-inch loaf pan. Place strips of bacon on top of meatloaf.
• Bake 50 minutes. While meatloaf is baking, stir together remaining 1/2 cup cocktail sauce, brown sugar and dry mustard in small bowl.
• Remove meatloaf after 50 minutes. Spread sauce mixture on top and bake an additional 15 minutes. Remove from oven, serve hot.

BLUE RIBBON MEATLOAF FROM CROSSE & BLACKWELL

Steps:

• Heat oven to 350 degrees F. Combine beef, cracker crumbs, eggs, onion, 3/4 jar cocktail sauce, salt and pepper in large bowl. Stir to combine. Pat mixture into 9x5-inch loaf pan. Place strips of bacon on top of meatloaf.
• Bake 50 minutes. While meatloaf is baking, stir together remaining 1/2 cup cocktail sauce, brown sugar and dry mustard in small bowl.
• Remove meatloaf after 50 minutes. Spread sauce mixture on top and bake an additional 15 minutes. Remove from oven, serve hot.