Coffee Fruitcake Recipes Recipe For Meatloaf

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EASY MEATLOAF



Easy Meatloaf image

This is a very easy and no fail recipe for meatloaf. It won't take long to make at all, and it's quite good!

Provided by Janet Caldwell

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Yield 8

Number Of Ingredients 9

1 ½ pounds ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
⅓ cup ketchup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
  • In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 372.1 calories, Carbohydrate 18.5 g, Cholesterol 98 mg, Fat 24.7 g, Fiber 1 g, Protein 18.2 g, SaturatedFat 9.9 g, Sodium 334.6 mg, Sugar 8.5 g

TOP RATED CLASSIC MEATLOAF



Top Rated Classic Meatloaf image

My family enjoyed the slightly spicy taste of this meatloaf. This recipe, submitted by a local DJ, was in our local paper.

Provided by Rosemary Chapman

Categories     One Dish Meal

Time 1h40m

Yield 1 Meatloaf, 4-6 serving(s)

Number Of Ingredients 12

1 1/2 lbs ground beef
1 cup cracker crumb
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 large egg, beaten
1 medium onion, chopped
1/2 cup tomato sauce
3/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 cup water
2 tablespoons mustard
2 tablespoons vinegar

Steps:

  • Preheat oven 325 degrees Fahrenheit.
  • In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce.
  • Mix lightly.
  • Shape into a loaf and place in a baking dish.
  • In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar.
  • Brush the loaf with this mixture.
  • Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.

COFFEE FRUITCAKE



Coffee Fruitcake image

Make and share this Coffee Fruitcake recipe from Food.com.

Provided by Jittle71

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 3

1 kg mixed dried fruit
600 ml iced coffee milk
2 cups self raising flour

Steps:

  • Soak mixed fruit in the iced coffee milk over night.Preheat oven to 180degrees or 160degrees in fan forced. Grease a large round cake pan. Then add the flour and put in greased pan. Cook in the oven for one hour. Cook in tin.

Nutrition Facts : Calories 278.3, Fat 0.6, SaturatedFat 0.1, Sodium 15.4, Carbohydrate 69.3, Fiber 7.1, Sugar 0.1, Protein 4.2

COFFEE FRUITCAKE



Coffee Fruitcake image

Categories     Cake     Coffee     Egg     Dessert     Bake     Dried Fruit     Raisin     Winter     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 15

3 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 lb dried currants (3 1/3 cups)
1 lb raisins (3 cups)
1 cup lukewarm strong coffee
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
2 cups packed light brown sugar
4 large eggs
1 cup molasses (not robust or blackstrap)
Special Equipment
2 (9- by 5- by 3-inch) loaf pans

Steps:

  • Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
  • Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
  • Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
  • Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
  • Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
  • Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.

GLUTEN-FREE FRUITCAKE



Gluten-Free Fruitcake image

A dense cake filled with dried nuts and fruits and spiked with spiced rum that just happens to be gluten free. It will change your mind on fruitcakes. No re-gifting here!

Provided by Buckwheat Queen

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Rum

Time P1DT2h25m

Yield 12

Number Of Ingredients 30

¼ cup raisins
¼ cup golden raisins
¼ cup dried cranberries
¼ cup dried cherries
5 ½ fluid ounces spiced rum
1 orange, zested and juiced
½ cup brown rice flour
½ cup almond meal
⅓ cup potato starch
¼ cup tapioca starch
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
¼ teaspoon ground ginger
1 teaspoon baking powder
6 dates, pitted and chopped
2 large dried figs, chopped
¼ cup candied mixed fruit, chopped
⅔ cup butter, at room temperature
½ cup raw cane sugar
1 teaspoon vanilla extract
2 eggs, at room temperature
½ cup unsweetened applesauce
¼ cup whole raw hazelnuts
¼ cup raw walnut halves
¼ cup raw pecan halves
¼ cup raw whole almonds
1 ounce candied mixed fruit slices
3 tablespoons cherry brandy liqueur

Steps:

  • Put raisins, golden raisins, cranberries, and cherries in a bowl. Pour rum and orange juice over the dried fruit. Set aside.
  • Preheat the oven to 325 degrees F (165 degrees C). Butter a loaf pan.
  • Whisk brown rice flour, almond meal, potato and tapioca starches, cinnamon, nutmeg, cloves, cardamom, and ginger together in a bowl. Set aside 3 tablespoons of this mixture. Add baking powder to the larger portion; mix well.
  • Combine orange zest, dates, figs, and 1/4 cup candied fruit in a bowl. Sprinkle in 2 tablespoons of the reserved flour mixture and toss to coat.
  • Beat butter and sugar together with an electric mixer until creamy. Mix in vanilla. Add eggs one by one, beating after each addition. Mix in applesauce.
  • Drain the dried fruit, reserving the soaking liquid. Add drained fruit to the fig mixture and toss with remaining 1 tablespoon reserved flour mixture.
  • Mix soaking liquid into the butter mixture. Gradually add flour, stirring just until combined; do not overmix. Fold in hazelnuts, walnut halves, and pecan halves.
  • Pour batter into the prepared loaf pan. Decorate the top with almonds and candied fruit slices.
  • Bake in the preheated oven for 1 hour. Reduce oven temperature to 290 degrees F (145 degrees C). Continue baking until browned on top and a toothpick inserted into the center comes out clean, about 30 minutes more.
  • Remove from oven and let cool for at least 15 minutes before removing from pan. Brush cherry brandy on top. Let cake rest 24 hours for best results.

Nutrition Facts : Calories 401.4 calories, Carbohydrate 45 g, Cholesterol 58.1 mg, Fat 20.4 g, Fiber 3.8 g, Protein 5.1 g, SaturatedFat 7.5 g, Sodium 132.6 mg, Sugar 23.6 g

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