Cooks Country Meatloaf Recipes

COUNTRY MEATLOAF

Steps:

• In medium frying pan over medium heat, saute onion and celery until tender, about 10 minutes, stirring occasionally.
• Into large bowl, tear bread into small pieces.
• Add onion mixture, ground beef, carrot,salt,pepper,egg, and 1/2 of tomato sauce and mix well with a spoon.
• Turn mixture into a meatloaf pan( I use one with an insert that lets any grease drip to the bottom of the pan) and shape into a loaf.
• If not using a meatloaf pan, in a 12" by 8" baking dish, shape mixture into a 8" by 4" loaf.
• In a small bowl, mix the brown sugar, vinegar, mustard, and remaining tomato sauce.
• Spoon mixture evenly over meatloaf in pan.
• Bake at 350 degrees for 1 1/2 hours.
• Serve meatloaf warm or cover and refrigerate to serve cold later.

COOKS COUNTRY MEATLOAF

Steps:

• Heat oven to 350 Heat oil in med. skillet - add onion and garlic and saute until softened, about 5 min. Set aside to cool while preparing remaining ingredients. Mix eggs with thyme, salt, pepper,mustard, worchestershire sauce, pepper, pepper sauce, and milk. Add egg mixture to meat in large bowl with crackers, parsley, and cooked onion mixture. Mix until evenly blended and meat mixture does not stick to bowl. If it sticks add additional milk a few tbsp at a time, until no longer sticks. Shape into loaf on cookie sheet lined with foil for easy clean-up. Brush with half of the glaze and arrange bacon slices over top tucking ends under loaf. Bake until bacon is crisp and internal temp is 160 (about an hour). I found that it took longer at 375. Cool 20 min. Simmer remaining glaze until slightly thickened. Slice meatloaf and serve with extra glaze.

COUNTRY-STYLE MEAT LOAF

Steps:

• Lightly steam onions, celery, and bell peppers and let cool. Place the cooled vegetables into a mixing bowl and add the pork, sirloin, ketchup, eggs, half and half and mix well. Mix in the oatmeal and spice mix. Place the meat into a loaf pan lined with bacon strips. Place in refrigerator overnight so that the meat loaf firms up. When ready for use, remove from the refrigerator; cover the top of the loaf pan with aluminum foil; place in a pre-heated 350 degree oven on top of a roasting pan. Do this to prevent the overspill from making a mess out of your oven and cook until the inside temperature (with a thermometer) reaches 165 degrees (about 1 1/2 hours). 15 minutes before it is done, remove the foil - this will allow the top to brown. Remove from the oven and pour out excess oil and let it sit for 20 minutes. Turn the loaf pan upside down to remove the meatloaf. Slice with a sharp knife.

MEATLOAF MUSHROOM GRAVY (COOKS COUNTRY) RECIPE - (4.4/5)

Steps:

• Steep porcinis in microwave for 1 minute; process 16 saltine crackers in food processor for about 30 secs. tip fine crumbs form; then pulse 5 ozs. button mushrooms for about 8-10 pulses; Saute onion in oil until brown and softened (about 8 minutes); add pulsed mushrooms and sauté; add minced garlic; and add to processed saltines. Cool mixture for 15 mins. Drain off liquid from porcinis with strainer and coffee filter. Save liquid and add 1/4 cup of liquid to cracker crumbs and softened sauté mixture. Add worcestershire, salt, pepper, eggs; and stir. Add pork, and beef and mix with hands to combine. Shape into oval loaf into skillet about 10 inches long by 6 inches wide. Bake at 375 degrees for about 45 minutes. (160 degrees internal temp.) Take out meatloaf and tent with tin foil to rest. Clean up schmutz in pan and use remaining grease to sauté balance of sliced button mushrooms; add balance of porcinis, minced. Cook for about 6 minutes, then add salt and minced fresh thyme. Add flour. Cook for 1 or 2 minutes. Add chicken broth and porcini liquid and worcestershire. Cook for 10 or 15 minutes tip it forms a gravy. Slice meatloaf and served with gravy on top.

MEATLOAF WITH MUSHROOM GRAVY(COOK'S COUNTRY)

Steps:

• Adjust oven rack to middle position and heat oven to 375 degrees. Microwave water and porcini in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain porcini through fine-mesh strainer lined with coffee filter, reserve liquid, and mince and reserve porcini.
• 2. Process saltines in food processor until finely ground, about 30 seconds; transfer to large bowl and reserve. Pulse 5 ounces of white mushrooms in processor until finely ground, 8 to 10 pulses.
• 3. Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add onion and cook until browned, 6 to 8 minutes. Stir in processed mushrooms and 1/4 teaspoon salt and cook until liquid evaporates and mushrooms begin to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to bowl with saltines and let cool to room temperature, about 15 minutes. Wipe out skillet with paper towels.
• 4. Add pork, 1/4 cup reserved porcini liquid, eggs, 1 tablespoon Worcestershire, 1 teaspoon salt, and ¾ teaspoon pepper to cooled mushroom-saltine mixture and knead gently until nearly combined. Add beef and knead until well combined. Transfer meat mixture to now-empty skillet and shape into 10 by 6-inch loaf. Bake until meatloaf registers 160 degrees, 45 to 55 minutes. Transfer meatloaf to carving board and tent loosely with aluminum foil.
• 5. Slice remaining 5 ounces white mushrooms. Discard any solids in skillet and pour off all but 2 tablespoons fat. Heat fat over medium-high heat until shimmering. Add sliced mushrooms and reserved porcini and cook, stirring occasionally, until deep golden brown, 6 to 8 minutes. Stir in thyme and 1/4 teaspoon salt and cook until fragrant, about 30 seconds. Add flour and cook, stirring frequently, until golden, about 2 minutes. Slowly whisk in broth, 1/2 cup reserved porcini liquid, and remaining 3/4 teaspoon Worcestershire, scraping up any browned bits, and bring to boil. Reduce heat to medium and simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt and pepper to taste. Slice meatloaf and serve with gravy.
• **Swanson Certified Organic Free Range Chicken Broth is our ATK taste-test winner.

COUNTRY MEAT LOAF

Steps:

• In a large bowl, beat eggs. Add soup, pepper and stuffing mix. Combine beef, veal and pork; crumble over egg mixture and mix well. , Press into a 9x5-in. loaf pan. Bake at 350° for 1-1/2 hours or until no pink remains and a thermometer reads 160°. Drain.

COTTAGE MEATLOAF

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9x5-inch loaf pan with aluminum foil.
• In a large bowl, combine ground beef, ketchup, tomato juice, salt, pepper, red pepper, eggs, bread crumbs, onion, and mustard for meatloaf until well mixed. Press meat mixture into the prepared pan.
• In a separate bowl, combine ketchup, mustard, and brown sugar for topping until smooth. Spread brown sugar mixture over meatloaf.
• Bake in preheated oven 35 to 45 minutes, until no longer pink. Drain off fat. Let rest 5 minutes before serving.