Homemade Easter Candy Recipe Recipe For Meatloaf

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HOMEMADE MEATLOAF RECIPE - BEST EVER!



Homemade Meatloaf Recipe - Best Ever! image

With this easy Homemade Meatloaf Recipe, you'll make the Best Meatloaf Ever-tasty, juicy, and doesn't crumble when you slice it.

Provided by Mary's Nest

Categories     Main Course     Main Dish

Time 1h25m

Number Of Ingredients 13

2 pounds Ground meat mixture (chuck, sirloin, pork, chicken, or turkey)
1 cup Breadcrumbs, fresh
1/3 - 1/2 cup Milk, full-fat (or bone broth-beef, chicken, or turkey)
2 cloves Garlic, minced, optional
1 Onion, any variety, minced
1 teaspoon Fine ground sea salt
1/2 teaspoon Freshly ground black pepper
1/4 cup Ketchup
1 tablespoon Fresh parsley, minced, optional
1 teaspoon Dried thyme (substitute with 1 tablespoon fresh, chopped)
1 Large Egg
1/4 cup Ketchup
1 tablespoon Worcestershire sauce

Steps:

  • Place the breadcrumbs in the bowl and gently mix with milk or bone broth to saturate. Add up to 1/2 cup of milk or bone broth.
  • Once the breadcrumbs are saturated, add egg, garlic, onion, salt and pepper, 1/4 cup of ketchup, parsley, and thyme to the bowl and mix well.
  • Add meat to the breadcrumb mixture and mix gently with an open hand until all ingredients are incorporated. Do not over mix and do not squeeze the meat through your fingers.
  • Free-form meat mixture into a loaf on a foil-lined baking sheet or use a loaf pan to shape the meat mixture. (See the recipe video.)
  • Mix the remaining 1/4 cup of ketchup and the Worcestershire sauce together, and brush over the top and sides of the meatloaf.
  • Place meatloaf into a preheated 350°F oven and bake until the internal temperature reaches 160°F. Approximately 1 to 1 1/2 hours.

MOM'S MEAT LOAF



Mom's Meat Loaf image

Mom made the best meatloaf, and now I do, too. When I first met my husband, he didn't care for homemade meatloaf, but this won him over. -Michelle Beran, Claflin, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 11

2 large eggs, lightly beaten
3/4 cup 2% milk
2/3 cup finely crushed saltines
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage
Dash pepper
1-1/2 pounds lean ground beef (90% lean)
1 cup ketchup
1/2 cup packed brown sugar
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 366 calories, Fat 12g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1092mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 0 fiber), Protein 26g protein.

PANTRY MEATLOAF



Pantry Meatloaf image

This is our favorite meatloaf recipe. I love this recipe because I can always keep the ingredients in my pantry for an emergency meal. I use ground turkey but you can use any ground meat you like. Also, if you don't have onion soup mix, add 1 medium onion instead. If you want you can use store-bought bread crumbs in place of the toast slices.

Provided by BeckySon

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h15m

Yield 8

Number Of Ingredients 8

4 slices toast
2 pounds ground turkey
1 (10.5 ounce) can condensed vegetable soup
2 eggs
1 (1 ounce) envelope onion soup mix
1 tablespoon Worcestershire sauce, or more to taste
salt and ground black pepper to taste
½ cup ketchup

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Roll toast with a rolling pin until crumbled; place in a large bowl. Add turkey, condensed soup, eggs, soup mix, Worcestershire sauce, salt, and pepper. Mix with your hands until well combined. Transfer mixture to a loaf pan and top with ketchup.
  • Bake in the preheated oven until meatloaf is cooked through and 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).

Nutrition Facts : Calories 274.6 calories, Carbohydrate 16.4 g, Cholesterol 136.6 mg, Fat 12.1 g, Fiber 0.7 g, Protein 25.6 g, SaturatedFat 3.1 g, Sodium 946.8 mg, Sugar 5.6 g

GROUND BISON MEATLOAF



Ground Bison Meatloaf image

Ground bison is a super alternative to ground beef. This meatloaf uses ground walnuts and diced mushrooms to act as the binder, instead of bread crumbs. Though the bison is not as traditional as beef, we liked it with traditional sides: mashed potatoes, green beans, and a salad.

Provided by Bibi

Categories     Meatloaf

Time 1h30m

Yield 8

Number Of Ingredients 13

2 large eggs
2 tablespoons minced fresh rosemary
1 tablespoon minced garlic
1 tablespoon Dijon mustard
½ teaspoon salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
1 cup diced white onion
1 cup diced button mushrooms
¾ cup finely chopped red bell pepper
⅔ cup finely chopped walnuts
2 pounds ground bison
3 slices reduced-sodium bacon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine eggs, rosemary, garlic, Dijon mustard, salt, black pepper, and red pepper flakes in a large bowl. Briskly stir until all ingredients are mixed together and the eggs are well blended.
  • Add onion, mushrooms, bell pepper, and walnuts; stir to combine. Add ground bison and mix until everything is well combined.
  • Turn out mixture onto a 9x13-inch metal baking pan and shape into a loaf, about 9 inches long and 5 inches wide.
  • Place bacon strips along the length of the meatloaf and secure the ends with wooden toothpicks.
  • Bake in the preheated oven until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  • Remove from the oven and allow to sit, uncovered, about 5 minutes. Carefully transfer onto a cutting board or serving platter.
  • Remove toothpicks and slice into 1/2-inch slices to serve.

Nutrition Facts : Calories 385.2 calories, Carbohydrate 5.5 g, Cholesterol 130.4 mg, Fat 28.5 g, Fiber 1.5 g, Protein 26.7 g, SaturatedFat 9.7 g, Sodium 318.2 mg, Sugar 2 g

EASY AND QUICK MEATLOAF



Easy and Quick Meatloaf image

I found this recipe while searching for a easy and quick meatloaf. I added a few ingredients on my own (green pepper, red pepper and cheese) and it turned out great. My family had it with white rice and hashbrowns and loved it. Now i make it every Sunday.

Provided by sissacd

Categories     Meatloaf

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread or 1 cup cracker crumb
salt
pepper
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C).
  • 2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
  • 3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
  • 4. Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts : Calories 337.1, Fat 15.8, SaturatedFat 6.2, Cholesterol 85.3, Sodium 417.8, Carbohydrate 26.9, Fiber 1.2, Sugar 7.8, Protein 20.8

KOREAN-STYLE CREAM CHEESE GARLIC BREAD



Korean-Style Cream Cheese Garlic Bread image

I'm showing you my more savory, less sweet, take on this somewhat strange, but addictive viral sensation. If a cross between a cheese Danish and garlic bread doesn't sound great, you've probably never tried it!

Provided by Allrecipes

Categories     Roll and Bun Recipes

Time 3h35m

Yield 6

Number Of Ingredients 20

1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
2 teaspoons active dry yeast
1 teaspoon white sugar
3 cups all-purpose flour, divided
2 teaspoons kosher salt
2 tablespoons all-purpose flour for dusting
1 (8 ounce) package cream cheese, at room temperature
1 tablespoon white sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons chopped Italian parsley
¾ cup thinly sliced green onion
¼ cup heavy cream
½ cup unsalted butter, melted
8 cloves garlic, finely minced
1 pinch salt
1 tablespoon chopped Italian parsley
1 large egg
6 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.
  • Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
  • Knead the dough briefly before transferring to a lightly greased bowl. Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
  • Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
  • Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
  • Cover with a clean kitchen towel and let rise for 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
  • While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
  • Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
  • Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
  • Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
  • Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
  • Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 596.6 calories, Carbohydrate 57.1 g, Cholesterol 130.7 mg, Fat 35.1 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 21.5 g, Sodium 1197.4 mg

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