Tomato Free Meatloaf Recipes

NOW THIS IS MEATLOAF!

Steps:

• Preheat oven to 350°F.
• Mix together milk and eggs until well blended.
• Stir in cracker crumbs until most liquid is absorbed.
• Mix in onion and seasonings.
• Add meat and combine well.
• Shape into a loaf in a shallow baking pan, or lightly pack into a loaf pan.
• Bake 50-60 minutes.
• Remove from oven and let rest 5-10 minutes before slicing.

RICH COMPANY MEATLOAF (NO TOMATOES!)

Steps:

• Preheat over to 350°F.
• Mix together the two ground meats.
• Add worcester and soy sauces and basil to the meat and mix.
• Pat the meat mixture into a 9 x 13 casserole dish. Leave a one inch space around the edges. You are not making a loaf, more like a 2 inch thick big meat patty.
• Cut the cheese slices in half and poke them into the meat all over at equal spaces.
• Pour the remaining ingredients into a bowl: yogurt, ranch dip OR minced garlic, mushroom soup OR mushrooms and liquid, mayo, and milk.
• Mix and pour over meat, covering all the meat.
• Bake for 1 3/4 - 2 hours, uncovered, until the middle of the meatloaf is bubbling.

"BETTER THAN BEEF" MEATLESS MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
• Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
• Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
• Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
• Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
• Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
• Bake in the center of the preheated oven until firm to the touch, about 1 hour.
• Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
• While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
• Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
• Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
• Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.

AUNT SQUISHY'S NO-MATER MEATLOAF

Steps:

• 1. Preheat oven to 375 F
• 2. Combine all ingredients in a large bowl and combine thoroughly.
• 3. Line a 9x5 bread loaf pan with parchment paper (it makes removing the meatloaf from the pan for slicing so much easier!)
• 4. Add meatloaf mixture to the pan and press gently but firmly.
• 5. Bake 40 minutes or until internal temperature reaches 160 F