Dill Sauce Meatloaf Recipes

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).

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.

DILL SAUCE MEATLOAF

Steps:

• Mix together meatloaf ingredients and place into loaf pan.
• Combine sauce ingredients and pour sauce over meatloaf.
• Bake for 40 minutes at 350 degrees.

MEATLOAF HARRELL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place saltine crackers into a large, heavy plastic zipper bag, and gently crush into crumbs by rolling the bag with a rolling pin; alternately, place crackers into the work bowl of a food processor and pulse briefly just to break into crumbs. Two sleeves of crackers should make about 3 cups of crumbs. Reserve 3/4 cup of crumbs; place 2 1/4 cup of crumbs into a large mixing bowl.
• Mix the 2 1/4 cups of cracker crumbs in the mixing bowl with ground beef, Worcestershire sauce, steak sauce, mustard, black pepper, soda, rosemary, cayenne pepper, cinnamon, garlic powder, dill relish, sweet relish, egg, self-rising flour, tomato sauce, and onion until thoroughly combined. Form into a loaf, and place into a 9x12-inch baking dish. Top the loaf with the reserved cracker crumbs.
• Bake in the preheated oven until the loaf is browned, no longer pink inside, and the juices run clear, about 45 minutes to 1 hour, checking after 45 minutes. An instant-read meat thermometer, inserted into the thickest part of the loaf, should read at least 160 degrees F (70 degrees C).

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

GERRY'S MEATLOAF WITH DILL PICKLE SAUCE

Steps:

• Preheat oven to 350°F.
• Lightly mix meats with onions, bread crumbs, pickles, egg, salt and pepper until well blended.
• Shape into a loaf and place in shallow pan.
• Combine pickle juice, chili sauce or ketchup, water, sugar and Worcestershire sauce.
• Pour over meatloaf and place in 350°F oven basting twice with sauce in pan for 40 minutes.
• Continue baking without basting for additional 30 - 35 minutes, until meatloaf is really glazed.
• Garnish with a pickle fan. Dad always served this with Brussels sprouts and tiny whole carrots.

DILL SAUCE

Steps:

• Mix mayonnaise with sour cream. Add green onion, parsley, dill and salt and pepper.

ERYK'S DILL PICKLE MEATLOAF

Steps:

• mixed ground meat mixture lightly with onion, bread crumbs, dill pickle juice, egg, salt and pepper until well blended.
• Shape into a loaf in a shallow baking pan.
• Combine dill pickle, catsup, water, sugar and Worcestershire sauce; pour over loaf.
• Bake in oven at 350 basting a couple of times with sauce in pan, 40 minutes.
• Continue baking without basting 35 minutes or until glazed.

SWEDISH MEATBALLS WITH CREAMY DILL SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and place a baking rack on top. Spray the baking rack with cooking spray.
• Combine bread crumbs and milk in a large bowl. Allow bread crumbs to soak up the milk for about 10 minutes. Mix in ground beef, ground pork, onion, parsley, celery, egg, garlic, sugar, salt, and pepper until combined; mixture will be fairly wet. Shape into 36 meatballs with a 1-tablespoon cookie scoop. Place meatballs on the prepared baking rack.
• Bake in the preheated oven until an instant-read thermometer inserted into the center of a meatball reads 160 degrees F (71 degrees C), about 18 minutes.
• While the meatballs are baking, melt butter for sauce in a large saucepan over medium-low heat. Whisk in flour and cook, stirring constantly, for 2 minutes. Gradually whisk in beef broth and Worcestershire sauce until smooth. Cook, stirring often, until slightly thickened, about 12 minutes.
• Remove meatballs from the oven and add to the sauce mixture. Simmer for 3 minutes. Stir in sour cream, dill, and lemon zest. Season with salt and pepper and serve immediately.

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.

CRUSTY MUSTARD-DILL MEATLOAF

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 meatloaves 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.

MOM'S DILL SAUCE

Steps:

• In a small bowl combine mayonnaise, mustard, dill and buttermilk. Chill for at least 30 minutes.