Best Bos Favorite Meatloaf For Meatloaf Haters Recipes
MEATLOAF FOR MEATLOAF HATERS
I didnt really like meatloaf...until many many experiments in the kitchen gave me this recipe. Thanks and enjoy this unusual yet wonderful creation.
Provided by El Bistro
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Dice and saute onion, green onion (including most of the green parts)and celery.
- When your saute is transparent, add the garlic. (I usually slice mine with a cheese grater).
- Continue until onions are lightly browned. Set aside.
- Preheat oven to 375 degrees.
- Finely chop parsley.
- Breifly soak bread in water.
- Add bread, egg, and all other ingredients to the meat in a large bowl; knead together.
- Add small amounts of the V8 until it is gone or the consistency feels right to you. It should be well bound, but with a good amount of moisture to it.
- Mold the meat into buttered loaf pan.
- Turn the mold over onto a flat baking sheet, letting it fall down onto the pan to get the meat back out if necessary.
- Cook for 1 hour 15 minutes.
- Why sour cream? Its added moisture (fat not grease)you will lose from all of the nasty grease/fat you will see hanging off the sides of the loaf when it is done. Why bread? Still used as a binder, but without all of the moisture loss of breadcrumbs or cracker crumbs. Why V8? 8 wonderful veggies in a tomato liquid, I have found it is perfect for this meatloaf.
BO'S FAVORITE MEATLOAF - FOR MEATLOAF HATERS
My husband has always sworn that he hates meat loaf. I came across a recipe in a Campbell Soup cook book and changed it to his taste. Now he wants this meat loaf every week and absolutely loves it. It stays moist and reheats very well so we can make a large batch of it at a time. We add it to omelets in the morning and make sandwiches out of it for lunch.
Provided by Roses Granddaughter
Categories Meat
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients; mix THOROUGHLY.
- Shape FIRMLY into a shallow baking pan or casserole dish.
- Bake in 350 degree oven, uncovered for 1 1/2 hours.
- During last half hour of cooking, drain excess juice. Can use this later as a sauce if desired.
- Recommend that you use a thermometer to check the center of meatloaf frequently.
MEATLOAF-HATERS MEATLOAF
I hate meatloaf - DH loves it. I came up with this, modifying a recipe for meatballs, and we both love it. It doesn't have a sauce because it doesn't need it. It's wonderful on it's own. We like to roast carrots with it, and serve it with mashed potatoes and biscuits.
Provided by P48422
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put all ingredients into a large bowl or into the bowl of your mixer and mix together.
- Shape into a loaf and bake at 375 degrees F.
- for 35-40 minutes.
CLASSIC MEATLOAF
Keep this meatloaf recipe handy: It's the only one you'll need.
Provided by Food Network Kitchen
Time 1h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
- Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
- Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
- Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
MEATLOAF FOR PEOPLE WHO HATE MEATLOAF
I have converted several people with this recipe. I got the basic recipe from ATK's Best New Recipes Cookbook and added my own tweaks. I generally triple the glaze recipe so as to have plenty for leftovers. The bacon is optional but does add great flavor and crunch. Another option is to substitute 2/3 cup of instant oats run through the food processor for several pulses for the cracker or bread crumbs. You can use them whole, but they give the loaf an odd texture that disappears when they are ground a little.
Provided by NanciY
Categories < 4 Hours
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- For the glaze:.
- Combine ketchup, brown sugar, mustard, balsamic vinegar and hot sauce in a small saucepan over medium heat. Stir constantly until just starting to bubble. Reduce heat to low and simmer slowly until meatloaf is ready to go into the oven.
- For the meatloaf:.
- Heat the oven to 350 degrees. Prepare a rimmed baking sheet by covering with foil and then placing a cooling rack inside, also covered with foil and poking several holes for grease drainage.
- Heat the butter or oil in a medium skillet. Add the onion and saute until soft and slightly brown. Add garlic and continue to cook until fragrant, about 1 more minute. Set aside to cool.
- Beat the eggs, thyme, salt, pepper, cayenne, mustard, worcestershire, liquid heat, yogurt or milk in a large bowl. Add the cooled onion mixture. Add the crackers and the beef and pork and combine well with a fork or your hands. Be certain that there are no unmixed pockets of meat or cracker mixture.
- With wet hands, turn the mixture onto the prepared pan and pat into a squared loaf shape. Remove the glaze from the heat and brush a generous amount over the loaf. Arrange the bacon slices crosswise, overlapping slightly and tucking the ends under with a spatula.
- Bake until the bacon is crisp and the loaf temperature is 160 degrees, about an hour and 15 minutes. Cool at least 20 minutes. Serve with the remaining glaze on the side.
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