Garden Meatloaf Recipes

EASY GARDEN MEATLOAF

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix ground beef, eggs, bread crumbs, salt, and black pepper together in a large bowl. Add green bell pepper, red bell pepper, yellow bell pepper, and onion; mix. Spread the beef mixture into a 13x9-inch glass baking dish.
• Make a trough in the middle of the meat mixture. Put 3/4 of the Cheddar cheese and half the tomato sauce into the trough. Fold the beef mixture around the cheese and sauce filling to form a loaf, pinching to seal. Loosely cover the meat loaf with aluminum foil.
• Bake in preheated oven until the beef is cooked through and the cheese in the middle is melted, about 45 minutes. Remove and discard aluminum foil. Top meat loaf with remaining Cheddar cheese and tomato sauce. Continue baking until the cheese melts, about 15 minutes. Rest meat loaf 10 to 15 minutes before slicing to serve.

GARDEN MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Lightly mix the ground chuck, onion, brown sugar, egg, salsa, and bread crumbs in a bowl, and spoon into the prepared baking dish.
• Bake in the preheated oven for about 45 minutes, until the meatloaf is cooked all the way through and the top is browned. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEAT LOAF

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

GARDEN MEATLOAF

Steps:

• Preheat oven to 350 degrees F. Lightly oil shallow 12 x 8-inch baking pan.
• Place large nonstick skillet over high heat.
• Add the 1 teaspoon vegetable oil; swirl to coat.
• Add coleslaw mix; brown well without stirring, about 3 minutes.
• Cook, stirring, 2 minutes longer, adding 2 tablespoons water after 1 minute.
• Let cool slightly.
• Crumble beef and pork into large bowl.
• Add browned vegetables, egg whites, bread crumbs, tomatoes, celery salt and pepper. Shape into loaf in bowl; place in prepared pan.
• Reshape into 10 x 5-inch loaf.
• Bake for 1 hour or until internal temperature reaches 160 degrees F.
• Drain off drippings; reserve for gravy.
• Let meat loaf stand 10 minutes before slicing.
• Gravy.
• Melt 1 tablespoon butter in saucepan over medium heat.
• Stir in 2 tablespoons flour; cook 1 minute (mixture will be dry).
• Stir in 1/4 teaspoon each thyme and celery salt.
• Stir in 1 3/4 cups chicken broth and any degreased drippings reserved from Garden Meat Loaf.
• Cook, stirring, until slightly thickened and simmering.
• Stir together 1/4 cup dry white wine and 1 tablespoon cornstarch in cup until smooth. Add to gravy with 2 teaspoons soy sauce; stir until thickened and simmering. Serve hot.
• Makes 2 cups.

GARDEN MEATLOAF

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place all ingredients (except ketchup) in a large bowl and mix well. Coat a 9 X 5 loaf pan with cooking spray and press the mixture into the pan to form a loaf.
• Bake uncovered for 45 minutes, then spread the ketchup over the top and bake for 30 more minutes, or until a meat thermometer registers 160 degrees in the center.
• Remove the loaf from the oven and let it rest 10 minutes before slicing and serving.