Graham Cracker Meatloaf Oamc Recipes

GRAHAM CRACKER MEATLOAF (OAMC)

Steps:

• Mix all ingredients until thoroughly combined.
• Place in loaf pan OR 8x8 pan.
• Drizzle with ketchup or BBQ sauce if desired.
• Bake at 350 degrees for 1 hour.
• For freezing, I bake first then let cool. Wrap in foil and place in freezer bags for freezer.

GRAHAM CRACKERS

Steps:

• Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

GRAHAM CRACKERS

Steps:

• In a medium bowl, cream together the shortening and brown sugar. Stir in the vanilla. Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk. Cover and chill dough until firm.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into rectangles. Place 1/2 inch apart onto the prepared cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until crisp. Edges will be golden brown. Remove from baking sheet to cool on wire racks.

THE MOST EASY AND DELISH MEATLOAF EVER!

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Beat the egg in a mixing bowl, then add the ground beef, tomatoes, and crushed crackers. Season with onion flakes, garlic powder, seasoned salt, and pepper. Mix until evenly combined. Pack into a 9x5 inch loaf pan.
• 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).

GRANDMOTHER'S MEAT LOAF

Steps:

• In a large bowl, combine eggs, milk, crushed crackers, onion, salt, sage or poultry seasoning and pepper. Add ground beef; mix well. press mixture into an 8x4-in. loaf pan. Bake at 350° for 1-1/4 hours or until no pink remains. Garnish with green pepper and onion rings if desired.

MEATLOAF WITH SALTINE CRACKERS

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush a 10-by-5-by-3-inch loaf pan with olive oil and place on rack; set aside. Place saltines in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. You should have about 1 cup crumbs. Transfer to a large bowl and add ground beef.
• On the large holes of a box grater, grate carrot (should measure 1 cup grated) and onion (about 2/3 cup grated). Drain excess juice from onion. Add carrot and onion to meat mixture, then grate garlic on the fine holes of the grater (1 teaspoon). Add to bowl along with parsley, eggs, 1/2 cup ketchup, Worcestershire, 1 tablespoon Dijon, salt and pepper. Use hands to combine thoroughly. Transfer to prepared loaf pan.
• Combine remaining 1/2 cup ketchup, 1 tablespoon Dijon and brown sugar in a small bowl. Stir until smooth and no sugar lumps remain.
• Spread mixture evenly over top of meatloaf. Place in oven, atop wire rack and bake until a meat thermometer inserted into the center reads 160 degrees, about 1 hour 30 minutes. Tent with foil if top begins to brown too quickly. Remove from oven and let cool 1 hour before slicing. Serve.