My Take On Moms Meat Loaf Recipes

MOM'S MEAT LOAF

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.

MY TAKE ON MOM'S MEAT LOAF

Steps:

• In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into a loaf; place in an 11x7-in. baking dish coated with cooking spray., Bake, uncovered, at 350° for 35-40 minutes or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Drizzle with barbecue sauce if desired.

MOM'S MEATLOAF

Steps:

• Put ground meat in a large bowl. With your fist, push a bowl shape in the middle of the ground meat. Take a handful of crackers and crumble them by hand into the bowl shape in the beef. Beat the eggs and add them on top of the crackers, then pour in the milk. Season with a few shakes of salt and pepper and mix everything together with your hands.
• Sauté peppers and onions in a small pan with about a teaspoon of butter or olive oil until just tender, about five minutes. Add about a third of this to the meatloaf mixture and set the rest aside for the gravy.
• In a separate bowl or plate, crush a generous handful or so of the crackers. Form two large or three small loaves out of the meatloaf mixture and roll each in crushed crackers to coat. Melt about a teaspoon of butter in a large, deep pan and brown meatloaves over medium heat for about ten minutes. Flip each loaf with a long spatula to brown the other side, covering with lid both times.
• While loaves are browning on the second side, sauté sliced mushrooms in a small pan in a teaspoon of butter or olive oil for about five minutes. In a medium-sized pot, combine a large can of diced tomatoes, a jar of your favorite prepared spaghetti sauce, the mushrooms, and the rest of the sautéed peppers and onions. Stir and let simmer for a few minutes, then add to meatloaves. Cover pan, turn heat down to low, and let loaves cook through, about an hour. Serve with blanched green beans and white rice.

MOM'S MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine ground beef, cracker crumbs, tomato sauce, eggs, onion, bell pepper, salt, thyme, and marjoram in a large bowl and mix well. Shape beef mixture into two equally sized loaves. Place both loaves in a 9x13 inch baking dish. Cover with foil and bake in the preheated oven for 1 hour. Meanwhile, mix ketchup and corn syrup in a small bowl to make a glaze.
• Remove baking dish from the oven and remove foil. Brush glaze onto the loaves. Return baking dish to the oven uncovered, and continue baking until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MOM'S MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl, mix together the horseradish, mustard, salt, and pepper. Set aside.
• In large bowl, mix ground beef, onion, egg, and Worcestershire sauce. Add contents of small bowl and mix thoroughly. Add the bread crumbs and combine well.
• Place mixture into a 1-pound loaf pan. Pour ketchup over top and place in oven.
• Bake uncovered for 45 to 60 minutes.

MOM'S MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven. Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.

MY MOM'S MEATLOAF RECIPE

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.

BETTER THAN MOM'S MEATLOAF

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.

MY TAKE ON MOM'S MEATLOAF

Steps:

• In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into loaf; place in a 11-in x 7 in baking dish with cooking spray.
• bake uncovered, at 350 degrees for 35-40 min or until no pink remains an a meat thermometer reads 160 degrees. Let stand for 10 minutes before slicing.