Crusty Mustard Dill Meatloaf Recipes

MEATLOAF WITH MUSTARD AND SOUR CREAM GRAVY

Steps:

• Preheat the oven to 375 degrees F.
• Line the glass loaf pan with the bacon, centering the strips lengthwise in the pan, letting the ends hang over the short edge.
• Lightly beat the eggs in a large bowl. Add the ketchup and sour cream and mix. Add the breadcrumbs, onions and garlic, stirring to incorporate, and sprinkle with salt and pepper. Mix in the sausage, breaking it up to season the egg mixture evenly. Mix in the ground beef, using your hands to mix gently but thoroughly. Press the meatloaf mixture firmly into the loaf pan with the bacon, shaping the meat into a loaf shape. Unmold the meatloaf by turning the pan upside-down, and tapping the bottom to release the meatloaf. Tuck the bacon under the loaf, and place it bacon-side up on a foiled or parchment-lined baking sheet. Bake until the meat registers 160 degrees F, 50 minutes. Let rest 10 minutes before slicing. Serve with Mustard and Sour Cream Gravy.
• In a saucepan, heat the butter over medium heat, add the onions and saute until the onions are soft, about 6 minutes. Sprinkle the flour on top of the onions and cook for 1 minute, stirring. Turn up the heat to medium-high and whisk in the stock and 1/2 cup water. Cook at a simmer, whisking frequently, until the gravy begins to thicken. Turn off the heat and whisk in the sour cream, and then the mustard and Worcestershire sauce. Taste before adding salt and pepper. Serve on the meatloaf.

DILL MUSTARD

Steps:

• Mix 1/2 cup yellow mustard, 1/4 cup each finely chopped dill pickles and white onions, and 1 tablespoon chopped fresh dill.

SAVORY BUTTERMILK MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Melt butter in a skillet over medium-high heat. Saute onion in hot butter until soft and translucent, 6 to 7 minutes. Cool to room temperature.
• Combine cooled onion, beef chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, black pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until breadcrumbs absorb moisture, about 10 minutes.
• Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.
• Bake in the preheated oven for 45 minutes. While meatloaf is baking, whisk brown sugar, mustard, and cider vinegar together in a small bowl. Spread brown sugar glaze over the top of the meatloaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

DILL PICKLE MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
• Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

CRUSTY MUSTARD-DILL MEAT LOAF

Steps:

• Preheat oven to 450°F. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
• Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 cup broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

DILL MUSTARD

Steps:

• In the top of a double boiler, combine mustard, vinegar, sugar, water, salt and dill. Cover and let stand at room temperature for 4 hours. Bring water in bottom of double boiler to a boil. Add eggs to mustard mixture. Cook and stir until thickened, about 10 minutes. Cool. Store in refrigerator.

MEATLOAF WITH MUSTARD-DILL SAUCE

Steps:

• Preheat oven to 450°F
• Stir 4 tablespoons sour cream, 1 tablespoon dill and 1 teaspoon mustard in small bowl for sauce.
• Combine beef, pork, breadcrumbs, onion and allspice in large bowl.
• Add remaining 2 tablespoons sour cream, 1 1/2 tablespoons dill and 3 teaspoons mustard and blend well.
• Shape mixture into 4 oval loaves, each about 3/4 inch thick.
• Place loaves on baking sheet.
• Bake until cooked through, about 20 minutes.
• Serve meat loaves with sauce.

CRUSTY MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Mix the beef with half of the egg whites. Soften the oats in the wine and add them to the meat along with the garlic, onion, milk, tomato paste, parsley and thyme. Season to taste with salt and pepper.
• Shape the mixture into two loaves. Place them on a rack in a shallow baking pan that will hold them without crowding.
• Mix the bread crumbs with the remaining egg whites and frost the loaves all over with this mixture. Bake about 1 1/2 hours, until the loaves are crusty and brown. Serve at once or allow to cool, then refrigerate. The loaves can be reheated -- whole or sliced -- in a conventional oven or a microwave oven or sliced and used for sandwiches.