My Mothers Belgian Meatloaf Recipes

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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.

ED'S MOTHER'S MEATLOAF



Ed's Mother's Meatloaf image

I have a perfectly justifiable weakness for any recipe that comes to me passed on through someone else's family. This is not just sentimentality; I hope not even sentimentality, actually, since I have always been contemptuously convinced that sentimentality is the refuge of those without proper emotions. Yes, I do infer meaning from the food that has been passed down generations and then entrusted to me, but think about it: the recipes that last, do so for a reason. And on top of all that, there is my entrancement with culinary Americana. I just hear the word meatloaf and I feel all old world, European irony and corruption seep from me as I will myself into a Thomas Hart Benton painting. And then I eat it: the dream is dispelled and all I'm left with is a mouthful of compacted, slab-shaped sawdust and major, major disappointment. So now you understand why I am so particularly excited about this recipe. It makes meatloaf taste like I always dreamt it should. Even though this is indeed Ed's Mother's Meatloaf, the recipe as is printed below is my adaptation of it. My father-in-law always used to tell a story about asking his mother for instructions on making pickles. "How much vinegar do I need?" he asked. "Enough", she answered. Ed's mother's recipe takes a similar approach; I have added contemporary touches, such as being precise about measurements. But for all that, cooking can never be truly precise: bacon will weigh more or less, depending on how thickly or thinly it is sliced, for example. And there are many other similar examples: no cookbook could ever be long enough to contain all possible variants for any one recipe. But what follows are reliable guidelines, you can be sure of that. I do implore you, if you can, to get your meat from a butcher. I have made this recipe quite a few times, comparing mincemeat that comes from the butcher and mincemeat that comes from various supermarkets and there is no getting round the fact that freshly minced butcher's meat is what makes the meatloaf melting (that, and the onions, but the onions alone can't do it). The difficulty with supermarket mince is not just the dryness as you eat, but the correlation which is that the meatloaf has a crumblier texture, making it harder to slice. I am happy just to have the juices that drip from the meatloaf as it cooks as far as gravy goes, and not least because the whole point of this meatloaf for me is that I can count on a good half of it to eat cold in sandwiches for the rest of the week. (And you must be aware, it is my duty to make you aware, that a high-sided roasting tin makes for more juices than a shallow one.) But if you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy and pour the meat juices in at the end or fashion a quick stovetop BBQ gravy. By that, I mean just get out a saucepan, put in it 1.76 ounces/50g dark muscovado sugar, 4.23 ounces/125ml beef stock, 4 tablespoons each of Dijon mustard, soy sauce, tomato paste or puree and redcurrant jelly and 1 tablespoon red wine vinegar, to taste. Warm and whisk and pour into a jug to serve. Ed instructed me to eat kasha with this, which is I imagine how his mother served it, but I really feel that if you haven't grown up on kasha - a kind of buckwheat polenta - then you will all too easily fail to see its charm. I can't see any argument against mashed potato, save the lazy one, but I don't mind going cross-cultural and making up a panful of polenta; I use the instant kind, but replace the water that the packet instructions advise with chicken stock. And as with the beef stock needed for the gravy suggested above, I am happy for this to be bought rather than homemade.

Provided by Nigella Lawson : Food Network

Time 2h5m

Yield 7-8

Number Of Ingredients 9

4 eggs
4 onions, 1 pound
5 tablespoons duck fat or butter
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 teaspoon Worcestershire sauce (recommended: Lea and Perrins)
2 pounds ground beef, preferably organic
2 cups fresh breadcrumbs
10 ounces (approx. 20 slices) bacon
1 large roasting pan

Steps:

  • Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
  • Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
  • Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
  • Add the remaining raw egg and mix again before finally adding the breadcrumbs.
  • Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
  • Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
  • Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
  • Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.

MOM'S BEST MEATLOAF



Mom's Best Meatloaf image

Mom made this every Sunday and we looked forward to cold sandwiches the next day, if there was any left!! Homemade breadcrumbs work best.

Provided by Carol

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 7

Number Of Ingredients 17

1 ½ pounds ground beef
¼ cup chopped onion
¼ cup quick-cooking oats
⅛ cup cornmeal
1 cup dried bread crumbs
1 ½ teaspoons salt
1 tablespoon white sugar
1 egg, beaten
½ cup tomato juice
½ cup water
1 tablespoon barbecue sauce
1 dash liquid smoke flavoring
1 tablespoon distilled white vinegar
¼ cup ketchup
1 tablespoon brown sugar
2 teaspoons prepared mustard
2 dashes liquid smoke flavoring

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9x5 inch loaf pan.
  • In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf.
  • Bake at 350 degrees F (175 degrees C) for approximately one hour.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 23 g, Cholesterol 109.3 mg, Fat 28.1 g, Fiber 1.3 g, Protein 20 g, SaturatedFat 11 g, Sodium 855.7 mg, Sugar 8.1 g

MRS. KOSTYRA'S MEATLOAF



Mrs. Kostyra's Meatloaf image

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 14

Olive oil, for pan
4 slices white bread, torn into pieces
2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves
1 large egg
1 cup ketchup, divided
3 teaspoons dry mustard, divided
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar

Steps:

  • Heat oven to 375 degrees. Line a rimmed baking sheet with parchment paper, then fit the sheet with a wire rack. Brush an 10-by-4 3/4-by-3-inch loaf pan with oil, and place on rack; set aside. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
  • Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Transfer to prepared loaf pan.
  • Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.
  • Brush mixture over meatloaf; place pan in oven, atop prepared wire rack set on parchment-lined baking sheet. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil and continue baking.

MY MOM'S MEATLOAF RECIPE



My Mom's Meatloaf Recipe image

This is the best meatloaf, we always like to have extra glaze to serve with it at the table as well!

Provided by Connors Mama

Categories     Meat

Time 1h15m

Yield 1 Loaf, 6-8 serving(s)

Number Of Ingredients 9

2 lbs ground beef
1/2-1 cup onion, chopped
4 slices white bread, chopped in food processor
2 eggs, beaten
1/2 cup milk
2 teaspoons salt
1/2 teaspoon black pepper
1 cup brown sugar
ketchup, enough to make paste

Steps:

  • Preheat oven to 350*.
  • In large bowl mix beef, chopped onions, bread and half of the milk with hands.
  • Slowly add the remainder of the milk if needed - too much will make the mixture to runny and it won't form the loaf.
  • Shape into loaf and place in a glass 8x8 or 9x13 baking dish, I add just a little water to the bottom of the pan.
  • Bake at 350* for 45 min, cover the top of the loaf with the glaze and finish baking for 15-20 min longer.
  • Let the loaf sit 10-15 min before slicing.

Nutrition Facts : Calories 551.4, Fat 25.6, SaturatedFat 10, Cholesterol 167.7, Sodium 1004.6, Carbohydrate 46.8, Fiber 0.7, Sugar 36.9, Protein 32.4

MY MOTHER'S BELGIAN MEATLOAF



My Mother's Belgian Meatloaf image

From Ruth van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth call this "My Mother's Meatloaf." She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and placing thin slices of smoked bacon atop the loaf while it is baked.

Provided by Belgophile

Categories     Veal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 cup stale white bread cubes, crust removed
3/4 cup milk
3 tablespoons unsalted butter
1 large onion, finely chopped
4 -5 ounces while mushrooms, cleaned, trimmed and quartered
1 garlic clove, finely minced
2 lbs ground veal
1 large egg
3 tablespoons finely chopped fresh parsley
1 teaspoon thyme or 1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch of freshly grated nutmeg
1 1/2 tablespoons port wine or 1 1/2 tablespoons sherry wine
1 tablespoon cognac
1 teaspoon melted unsalted butter
1 sprig fresh thyme (to garnish) or 1 sprig rosemary (to garnish)

Steps:

  • Preheat oven to 450°F.
  • Soak the break in the milk.
  • Melt 2 tablespoons of the butter in a medium-sized skillet over medium heat. Add the onion and cook, stirring, for 2 minutes. Add the mushrooms and cook for 5 minutes, then add the garlic, and cook one minute longer.
  • In a large mixing bowl, mix the veal with the egg. Use your hands to squeeze the excess moisture out of the soaked break and add the bread to the meat mixture. Add the onion mixture, parsley, sage, salt, pepper, and nutmeg. Finally, add the port and Cognac. Mix everything together until the bread is well worked in and the vegetables and herbs are evenly distributed. The best way to do this is with your hands.
  • Cook a small spoonful of the mixture in a hot skillet and taste for seasoning. If you want to serve the meatloaf cold, you will want to add a little extra salt and pepper.
  • Brush an ovenproof glass or enamel loaf pan with the melted butter. Shape the meat mixture into a loaf in the pan. Decorate with the sprig of thyme and dot with the remaining tablespoon butter.
  • Bake 30 minutes. Reduce heat to 400°F and bake until the meat loaf is cooked through (an instant-read thermometer will register 150 to 160°F), about 15 minutes more. Remove from the oven and let rest for 5 to 10 minutes before serving.

Nutrition Facts : Calories 493.4, Fat 28.1, SaturatedFat 13.9, Cholesterol 270.7, Sodium 813.5, Carbohydrate 8.4, Fiber 1.1, Sugar 2.6, Protein 48.5

MY MOTHER'S ITALIAN-AMERICAN MEATLOAF



My Mother's Italian-American Meatloaf image

Provided by Michael Lomonaco

Categories     Beef     Pork     Bake     Kid-Friendly     Dinner     Meat     Ground Beef     Veal     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 6

Number Of Ingredients 17

1 pound ground beef
1 pound ground pork
1 pound ground veal
1 cup milk
1 cup bread cubes (3 or 4 slices Italian country bread, crusts removed)
1/2 cup finely grated pecorino Romano
2 tablespoons minced garlic
1 onion, cut into small dice
2 eggs
2 tablespoons dried oregano
1/2 cup chopped flatleaf parsley
Fine sea salt and freshly ground black pepper
Olive oil, for greasing
1 cup canned plum tomatoes, crushed
2 tablespoons tomato paste
1 medium carrot, diced
1 stalk celery, diced

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. Put the beef, veal, and pork into a bowl and kneed them together.
  • 3. Pour the milk into a bowl and soak the bread in it, squeezing it into a paste. Add the soaked bread to the bowl with the meat and work them together as though you were kneading dough. Add the cheese, garlic, onion, eggs, oregano, and parsley. Season with salt and pepper and knead again until well incorporated.
  • 4. Oil a large roasting pan with the olive oil. Form the meat mixture into a large loaf in the center of a roasting pan.
  • 5. Stir in the plum tomatoes, tomato paste, and 1 cup water together in a bowl and pour the mixture evenly over the meatloaf. Scatter the carrots and celery in the pan around the loaf.
  • 6. Put the pan in the oven and bake until a skewer inserted in the center of the loaf comes out warm, about 1 1/2 hours. If the loaf begins to look dry while cooking, tent it with aluminum foil. Remove the pan from the oven and let it cool slightly.
  • 7. Slice the meatloaf into servings, put 1 serving on each plate and spoon pan gravy and vegetables over and around the meatloaf.
  • Your Nightly Specials
  • You can make the loaf with beef and veal only, or with just beef.
  • Lay some raw bacon strips over the loaf before baking. (This was one way my mother made her meatloaf extra special.)
  • Add some sautéed mushrooms to the pan during the last 20 minutes of cooking.

BETTER THAN MOM'S MEATLOAF



Better Than Mom's Meatloaf image

My mom's classic meatloaf was lacking in flavor and the topping was way too sweet. This "better than mom's" version still has lots of old-school appeal but has been kicked up a notch with a rich and savory flavor, plus we said goodbye to the sugary sweet topping. Sliced meatloaf leftovers make the best sandwiches. I like mine with mustard, cheese, and grilled onions!

Provided by NicoleMcmom

Categories     Main Dishes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 8

Number Of Ingredients 16

cooking spray
¾ cup minced onion
½ cup finely chopped bell pepper
½ cup milk
2 large eggs
2 cloves garlic, minced
¾ cup ketchup, divided
2 tablespoons chopped fresh parsley
4 teaspoons Worcestershire sauce, divided
2 teaspoons minced fresh thyme
2 teaspoons Dijon mustard
¾ cup seasoned bread crumbs
2 pounds ground sirloin
1 ½ teaspoons kosher salt
¾ teaspoon ground black pepper
2 teaspoons balsamic vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
  • Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.
  • Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.
  • Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 17.6 g, Cholesterol 126.9 mg, Fat 16.1 g, Fiber 1.2 g, Protein 26.5 g, SaturatedFat 6.2 g, Sodium 962.9 mg, Sugar 8 g

MY MOM'S MEAT LOAF WELLINGTON



My Mom's Meat Loaf Wellington image

Ever since the Taste of Home Restaurant opened its door in downtown Greendale, Wisconsin, diners have been asking us to share this recipe, so here it is.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 2 meat loaves (5-6 servings each) and about 2-1/2 cups sauce.

Number Of Ingredients 24

3 large eggs
1/2 cup ketchup
2-1/2 teaspoons seasoned salt
2 teaspoons Worcestershire sauce
1/4 teaspoon ground mustard
1/8 teaspoon pepper
3/4 pound lean ground beef (90% lean)
3/4 pound ground veal
3/4 pound ground pork
1/3 cup chopped onion
3/4 cup dry bread crumbs
1 package (17.30 ounces) frozen puff pastry, thawed
MADEIRA SAUCE:
1/4 cup butter, cubed
5 tablespoons all-purpose flour
2 cups condensed beef consomme, undiluted
1 tablespoon tomato paste
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon browning sauce, optional
Dash cloves
1/2 cup Madeira wine or beef broth
2 cups sliced fresh mushrooms
2 tablespoons olive oil

Steps:

  • In a large bowl, beat 2 eggs, ketchup, seasoned salt, Worcestershire sauce, mustard and pepper. Crumble meat over mixture and mix well. Sprinkle with onion and bread crumbs; mix gently. Shape into two loaves, about 9x3 in., On a lightly floured surface, roll out each pastry sheet into an 18x16-in. rectangle. Invert meat loaves and place in center of each pastry; fold short sides of pastry over loaf. Fold long sides over loaf and pastry; seal seams. , Place, seam side down, on a rack in a 15x10x1-in. baking pan. Beat remaining egg; brush over pastry. Bake at 350° for 60-70 minutes or until no pink remains and a thermometer reads 160°. , Meanwhile, for sauce, in a small saucepan, melt butter. Whisk in flour until smooth. Stir in the consomme, tomato paste, thyme, rosemary, browning sauce if desired and cloves. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in wine or broth., In a small skillet, saute mushrooms in oil until tender. Serve the mushrooms and sauce with meat loaf slices.

Nutrition Facts : Calories 481 calories, Fat 26g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 1014mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 4g fiber), Protein 22g protein.

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1 pound ground beef: 1 pound ground pork: 1 pound ground veal: 1 cup milk: 1 cup bread cubes (3 or 4 slices Italian country bread, crusts removed) 1/2 cup finely grated pecorino Romano
From wikifoodhub.com


NOT MY MOTHER'S MEATLOAF - THE HOMESTEAD MOM
2020-04-09 Preheat oven to 350°. Mix the ground beef, bread crumbs, milk, egg, salt, pepper, and minced onion well. Place mixture in loaf pan and spread out evenly. In a separate bowl, mix the ketchup, 1 Tbsp + 1/8 tsp mustard, and the light brown sugar together, making sure all the sugar is combined.
From thehomesteadmom.com


MY MOTHER'S BELGIAN MEATLOAF - PLAIN.RECIPES
Directions. Preheat oven to 450°F. Soak the break in the milk. Melt 2 tablespoons of the butter in a medium-sized skillet over medium heat. Add the onion and cook, stirring, for 2 minutes.
From plain.recipes


MY MOTHERS MEAT LOAF - RECIPE | COOKS.COM
2022-05-05 1 green pepper. Preheat oven to 350 degrees. Cut the onion into small pieces. Take the ground beef and sage sausage and mix together well, using your clean hands works best. Add the onion, eggs, milk, salt, pepper, Worcestershire sauce and corn flakes and mix everything together really good to distribute. Pour into a baking pan or casserole ...
From cooks.com


CLASSIC MEATLOAF RECIPE FOR BUSY COOKS - THE SPRUCE EATS
2020-01-04 Ingredients 1 onion (finely chopped) 1 tablespoon olive oil 2 eggs (beaten) 1 (8 ounce) can tomato sauce 1 cup oatmeal bread crumbs 1 teaspoon salt 1/8 teaspoon pepper 2 pounds lean ground beef (90% lean or more) Rate This Recipe
From thespruceeats.com


MOTHERS MEATLOAF RECIPE- WIKIFOODHUB
steps: 1. preheat oven to 400 degrees. 2. in large bowl, beat eggs. 3. lightly mix in ground beef and sausage. 4. then add crumbs, onions, green pepper and apple.
From wikifoodhub.com


MOM'S BEST CLASSIC BEEF MEATLOAF - ON MY KIDS PLATE
2020-09-08 Preheat oven to 350. In a small pan, place a little pan spray oil and allow it to warm up. Then add the diced onions and a pinch of salt. Sautee over medium-high heat for 3-4 minutes or until the onions begin to brown then remove from the heat.
From onmykidsplate.com


ED’S MOTHER’S MEATLOAF | NIGELLA'S RECIPES | NIGELLA LAWSON
225 grams thin-cut rindless streaky bacon Method Preheat the oven to 200℃/180°C Fan/400°F. Bring a pan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water. Peel and chop the onions, and heat the duck fat or butter in a thick-bottomed frying pan.
From nigella.com


MY MARVELOUS MEATLOAF! - THE JOURNEY GIRL
2018-02-27 Grate the Carrot and dice the Onion. In a large bowl place the Ground Beef, Carrot, Onion, dried Bread Crumbs, Egg, Salt and Pepper. Add 1/3 Cup of the Topping Mix. Now get in there with your hand and mix and squeeze, mix and squeeze Ground Beef mixture until everything is evenly and well combined. Spread the Meatloaf into a large loaf pan and ...
From thejourneygirl.com


MY MOTHER'S GREEK-STYLE MEATLOAF | OLD FAMILY MEATLOAF RECIPE
This is my mother's Greek-style meatloaf! It is an old family recipe that has been enjoyed by us for decades. Easy to make and always a hit with everyone. My... It is an old family recipe that has ...
From youtube.com


MY MOM’S MEATLOAF | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
Preparation. Soak the oatmeal in the milk. Add the rest of the meatloaf ingredients and mix well. Place the mixture in a large casserole dish, form a loaf, and make some indentions in the top to hold the sauce. I like to make a shape kind of like a leaf, diagonal indentions going out from the center. Then you will need to make your sauce: mix ...
From tastykitchen.com


BELGIUM LOAF RECIPE | RECIPES | GRANSNET
Place sugar, sultanas, milk and marg in a pan and bring to boil. stirring now and again. Take off heat and leave till tepid. 2. Stir in flour and beaten egg . 3. Place in a lined loaf tin. 4. Place in a moderate oven (170C) for 3-45 mins.
From gransnet.com


MAMA'S MEAT LOAF RECIPE | MYRECIPES
Step 1 Preheat oven to 350°. Step 2 Combine first 8 ingredients in a large bowl, tossing to moisten bread. Crumble meat over onion mixture, and stir just until blended. Pack mixture into a 9 x 5-inch loaf pan coated with cooking spray. Spread ketchup over top of loaf. …
From myrecipes.com


EASY MEATLOAF RECIPE { A FAMILY FAVORITE!} | 365 DAYS OF BAKING …
Instructions. Combine glaze ingredients in a small bowl and mix together; set aside. Preheat oven to 400 degrees. Cover a baking rack in tin foil and spray generously with cooking spray. Place in a rimmed baking sheet and set aside. In a small bowl, mix chili sauce and flour until smooth.
From 365daysofbakingandmore.com


BELGIAN MEAT LOAF WITH THE THERMOMIX, MADE IN 5 MINUTES
Remove the meat from the bowl of the thermomix, form a bread (put water on your hands so the meat does not stick to your hands). Brush the meat with butter. Bake 45 minutes. Eat when it's cooked, it's a real treat * For this thermomix recipe, the cooking times are indicative. You will need to adapt your kitchen to your cooking method and your oven.
From omothermix.com


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