Best Horseradish Meatloaf Recipes

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MEATLOAF MEATBALLS WITH HORSERADISH MASH AND GRAVY



Meatloaf Meatballs with Horseradish Mash and Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h5m

Yield Serves 6 to 8

Number Of Ingredients 29

3 tablespoons unsalted butter
1 onion, finely chopped
2 small ribs celery, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
Salt and pepper
2 tablespoons fresh thyme, finely chopped
1/4 cup dry sherry or white wine
3 slices 1-inch-thick, good-quality white bread, crusts trimmed
About 1 cup whole milk
2 pounds ground sirloin
1/4 cup chopped flat-leaf parsley
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
1 large egg plus 1 yolk, lightly beaten
Olive oil cooking spray
2 1/2 to 3 pounds russet potatoes, peeled and chunked*
Salt
1 cup sour cream
1/4 to 1/2 cup half-and-half or heavy cream
3 to 4 tablespoons horseradish, to your taste
Coarse black pepper
1/4 to 1/3 cup chopped chives
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons all-purpose flour
3 tablespoons Worcestershire sauce
Coarse black pepper
3 cups beef stock
1 egg yolk, lightly beaten

Steps:

  • For the meatballs: Preheat the oven to 400 degrees F.
  • Heat a saute pan over medium to medium-high heat; melt the butter. Add the onion, celery and garlic; season with salt, pepper and thyme. Cook to tender, 7 to 8 minutes. Deglaze with the sherry or wine; cool.
  • Soak the bread in milk while the veggies cool.
  • Place the meat in mixing bowl; season with salt and pepper. Squeeze the liquid out of the bread and crumble into the bowl. Add the cooked vegetables, parsley, Worcestershire, mustard and eggs; combine to mix but do not overwork.
  • Place parchment paper on a baking sheet and roll the meat into 24 balls. Spray with cooking spray and roast about 15 to 18 minutes until lightly crispy and golden and cooked through. Cool and store for a make-ahead meal. Reheat, covered, in a preheated 375-degree F oven with a splash of water or they will stick in the bottom of the dish. Once meatballs are hot, uncover and crisp up for 5 minutes.
  • For the mash: Fill a pot halfway with cold water. Peel and add the potatoes as they are chopped or, if you peeled up the potatoes ahead, place in a pot and fill with fresh water. Add enough water to cover the potatoes, then cover the pot and place over high heat to bring to a boil. Once the water boils, remove the lid, salt the water and cook, uncovered, at a low boil until tender to fork. Drain and return to hot pot. Mash the potatoes with the sour cream and cream, a liberal dose of pepper, horseradish and chives; salt to your taste. If you wish to make the potatoes ahead of time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil, then reduce heat to low and place a smaller pot, filled with the potatoes, into simmering water and cover that pot.
  • For the gravy: Melt the butter in saucepan over medium-high heat. Whisk in the flour and bring to a bubble; whisk in the stock and Worcestershire, season with pepper and thicken. Temper the egg yolk by lightly beating a ladle of gravy into it, then whisk into the sauce. Cool and store; reheat over medium heat, adding a little more stock, if necessary, to loosen.
  • Serve in shallow bowls. Spoon in enough potatoes to gently mound up in a bowl, then arrange a few meatballs in the center of the mound. Ladle gravy down over top and garnish with parsley.

HORSERADISH MEATLOAF



Horseradish Meatloaf image

This is not your ordinary meatloaf. Horseradish in both the meat mixture and the saucy topping creates a really nice flavor throught this meatloaf. From America's Best Recipes, submitted by Maxine Johnston Scholtz.

Provided by breezermom

Categories     Meat

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

2 lbs ground beef
3/4 cup regular oats, uncooked
1 large onion, chopped
1/2 cup catsup
1/4 cup milk
2 large eggs, lightly beaten
1 tablespoon prepared horseradish
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/2 cup catsup
3 tablespoons brown sugar
1 tablespoon prepared horseradish
2 teaspoons spicy brown mustard

Steps:

  • Combine the meatloaf ingredients in a large bowl, mixing well. Form mixture into a loaf, and place in a 9x5x3 inch loafpan.
  • Combine sauce ingredients in a small bowl, stirring well. Spoon half the sauce mixture over the top of the meatloaf. Bake uncovered, at 375 degrees for 45 minutes.
  • Spoon the remaining sauce mix over the meatloaf, and bake for an additional 10 minutes. Remove to a serving platter.

Nutrition Facts : Calories 382.7, Fat 19.7, SaturatedFat 7.4, Cholesterol 124.7, Sodium 895, Carbohydrate 25.1, Fiber 2.2, Sugar 13, Protein 26.2

HORSERADISH MEATLOAF WITH CARAMELIZED ONIONS



Horseradish Meatloaf With Caramelized Onions image

The Carmelized Onions and Sour Cream Horseradish Sauce makes this meatloaf delightful. I found this at KalynKitchen.com

Provided by BakinBaby

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

2 medium onions (diced into small pieces)
3 tablespoons olive oil
1 tablespoon garlic (minced)
1 teaspoon thyme (dried)
2 eggs
1/4 cup sour cream
3 tablespoons creamed horseradish (not horseradish sauce)
1 tablespoon Worcestershire sauce
2 lbs ground beef
1/2 cup breadcrumbs
sea salt
fresh ground black pepper
1/4 cup sour cream
2 tablespoons mayonnaise
2 tablespoons creamed horseradish

Steps:

  • Heat oil in heavy pan, add onions, turn heat to low and let onions cook and caramelize, stirring every few minute until onions are nicely brown (about 30-40 min., don't rush this step, be careful not to burn onions), add garlic & thyme; cook about 2 minute more. When onions have cooked 15 min., preheat oven to 375.
  • While onions are cooking put ground beef in a medium bowl, let come to room temp, mix together eggs, sour cream horseradish and worcestershire sauce.
  • When onions are done, add bread crumbs and onion mixture to meat, season with salt and pepper, then add egg/sour cream mixture. Use your hands to GENTLY combine until all ingredients are mixed. Handle meat as litttle as possible.
  • Spray broiler or roasting pan with non-stick spray, form meat into a loaf shape and place on pan.
  • Bake about 1 1/2 hours or until meatloaf is nicely browned on the outside and internal temperature is 155-160 degrees.
  • Let meatloaf rest 10-15 minutes before cutting; while it rests, stir together sour cream, may and horseradish to make a sauce.
  • Freezes well.

TURKEY MEATLOAF WITH CREAMY HORSERADISH SAUCE



Turkey Meatloaf with Creamy Horseradish Sauce image

This recipe is from the Flying Biscuit Cafe in Atlanta and it is the most ordered item on their menu. Don't be intimidated by the number of ingredients, it is real easy to make and I promise you that the aroma while this is cooking is unbelievable. It makes 2 meatloaves so you can eat one now and freeze the other one for later and also you can freeze any leftover horseradish sauce. I must warn you - people will eat more than one helping and they will fight over the leftovers! I alway serve this with mashed potatoes and a nice green vegetable and a salad. Rolls are nice to have with it also to sop up the sauce.

Provided by Babs in Toyland

Categories     Poultry

Time 1h50m

Yield 2 meatloaves

Number Of Ingredients 26

2 tablespoons canola oil
3 celery ribs, minced
1/2 large yellow onion, minced
2 small carrots, grated
3 cloves garlic, minced
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
2 tablespoons fresh rosemary, chopped
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons kosher salt
1 2/3 cups breadcrumbs
2 large eggs
1/4 cup heavy cream
2 tablespoons sun-dried tomatoes, minced
1/2 cup freshly grated parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 cup ketchup
2 lbs lean ground turkey
creamed horseradish
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup heavy cream
1 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
3 tablespoons prepared horseradish

Steps:

  • To make meatloaf:Preheat oven to 350 degrees.
  • Line bottom and sides of two 8 1/2-by-4 1/2 loaf pans with waxed paper and set aside.
  • In a large skillet, heat the canola oil over medium high heat.
  • Add the celery, onions, carrots and garlic to the pan and saute until the onions are translucent and carrots have softened about 7 minutes.
  • Add the basil, oregano, rosemary, pepper and salt to the vegetables.
  • Saute briefly to bring out the flavor of the herbs.
  • Remove from heat and let cool.
  • In a large bowl, combine the contents of the skillet with the bread crumbs, eggs, cream, sun-dried tomatoes, Parmesan, mozzarella, ketchup and turkey.
  • Mix by hand until all ingredients are incorporated, then mound mixture into prepared loaf pans.
  • Bake 1 hour and 10 minutes or until the internal temperature on an instant read thermometer reaches 180 degrees.
  • Cool slightly, then cut and serve topped with the horseradish sauce.
  • To make the sauce: Place a medium saucepan over medium-high heat and add butter.
  • Once the butter has melted, whisk in the flour.
  • Remove from heat and whisk in cream and milk, whisking in a slow, steady stream to prevent lumping.
  • Return the pan to the stove and cook over medium-high heat, stirring constantly, until sauce thickens and becomes bubbly.
  • Turn off the heat and stir in salt and white pepper and horseradish.
  • Serve warm.

MEATLOAF MEATBALLS WITH HORSERADISH MASH AND GRAVY



Meatloaf Meatballs with Horseradish Mash and Gravy image

How to make Meatloaf Meatballs with Horseradish Mash and Gravy

Provided by @MakeItYours

Number Of Ingredients 29

For the Meatballs:
3 tablespoons butter
1 onion, finely chopped
2 small ribs celery, finely chopped
3 cloves garlic, finely chopped
Salt and pepper
2 tablespoons thyme, finely chopped
1/4 cup dry sherry or white wine
3 slices 1-inch thick good quality white bread, crusts removed
About 1 cup whole milk
2 pounds ground sirloin
1/4 cup chopped flat leaf parsley
1/4 cup Worcestershire sauce
2 tablespoons Dijon mustard
1 large egg plus 1 yolk, lightly beaten
For the Horseradish Mash:
2 1/2 to 3 pounds Russet potatoes, peeled and chunked
Salt
1 cup sour cream
1/4 to 1/2 cup half-n-half or heavy cream
Coarse black pepper
3 to 4 tablespoons horseradish, to your taste
1/4 to 1/3 cup chopped chives
For the Gravy:
4 tablespoons butter
3 tablespoons flour3 cups beef stock
3 tablespoons Worcestershire sauce
Coarse black pepper
1 egg yolk, lightly beaten

Steps:

  • For the meatballs, preheat oven to 400ºF.
  • Heat a sauté pan over medium to medium-high heat; melt butter. Add onions, celery and garlic; season with salt, pepper and thyme. Cook to tender, 7-8 minutes. Deglaze with sherry or wine, let cool
  • Soak bread in milk while veggies cool
  • Place meat in a mixing bowl, season with salt and pepper. Squeeze liquid out of bread and crumble the bread into the bowl. Add cooked vegetables, parsley, Worcestershire, mustard and eggs, combine to mix but do not overwork
  • Place a piece of parchment on a baking sheet and roll meat into 18 balls. Spray them with cooking spray and roast about 15-18 minutes until lightly crispy and golden, and cooked through
  • Cool and store for a make-ahead meal. Reheat covered, in a preheated 375ºF oven with a splash of water in the bottom of the dish. Once meatballs are hot, uncover and let them crisp up for 5 minutes.
  • For the Mash, fill a pot half way with cold water, peel and add potatoes as they are chopped or, if you peeled up the potatoes ahead place in a pot and fill with fresh water. (You can make the potatoes the night you serve or peel up the potatoes ahead of time and store them in fridge covered in water.) Add enough water to cover the potatoes then cover the pot and place over high heat to bring to a boil. Once water boils, remove the lid and salt the water and cook uncovered at low boil until tender to fork. Drain and return to hot pot. Mash the potatoes with sour cream and cream, a liberal dose of pepper, horseradish and chives, and salt to your taste. If you wish to make the potatoes ahead of service time and hold them for a couple of hours, place an inch of water in a large pot and bring to boil. Reduce heat to low and place a smaller pot filled with the potatoes into simmering water and cover that pot.
  • For the gravy, melt butter in saucepan over medium-high heat. Whisk in flour, bring to a bubble, whisk in stock and Worcestershire, season with black pepper and thicken. Temper egg yolk by lightly beating a ladle of gravy into it then whisk into sauce. Cool and store, and reheat over medium heat, adding a little more stock if necessary to loosen
  • In shallow bowls, spoon in enough potatoes to gently mound up then arrange a few meatballs in the center of the mound, ladle gravy down over top and garnish with parsley.

HORSERADISH MEATLOAF



HORSERADISH MEATLOAF image

Categories     Beef     Bake     Dinner

Yield 8 servings

Number Of Ingredients 15

Meatloaf:
2 pounds ground beef
3/4 cup uncooked regular oats
1 large onion, chopped
1/2 cup ketchup
1/4 cup milk
2 large eggs, lightly beaten
1 tablespoon prepared horseradish
1 1/2 teaspoons salt
1/2 teaspoon pepper
Topping:
1/2 cup ketchup
3 tablespoons brown sugar
1 tablespoon prepared horseradish
2 teaspoons spicy brown mustard

Steps:

  • Preheat oven to 375 degrees. Combine beef, oats, and remaining 7 meatloaf ingredients in a large bowl. Mix well with a wooden spoon or hands. Place into a well-greased 9x5 loaf pan. Mix topping ingredients together in a small bowl. Pour half of the mixture over the top of the meatloaf. Bake, uncovered, for 1 hour and 15 minutes. Spoon remaining topping mixture over meatloaf and bake for another 10 minutes. Allow to rest 5-10 minutes before serving.

HORSERADISH MEATLOAF



Horseradish Meatloaf image

Some people may not like the taste of horseradish but I love it. As long as its not too much of course lol. I experimented for awhile trying to find a great meatloaf and this is one I came up with a few years back and it is my favortie meatloaf ever, not dry at all and lots of sauce on top. Very yummy I promise.

Provided by Victorya Richard

Categories     Meatloafs

Time 1h25m

Number Of Ingredients 14

2 lb ground beef
3/4 c uncooked regular oats
1 large onion, chopped
1/2 c chili sauce
1/4 c milk
2 large eggs, lightly beaten
1 Tbsp prepared horseradish
1 1/2 tsp salt
1/2 tsp black pepper
TOPPING SAUCE
1/2 c chili sauce
3 Tbsp brown sugar
1 Tbsp prepared horseradish
2 tsp spicy brown mustard

Steps:

  • 1. Combine first 9 ingredients in a large mixing bowl; stir well. Form beef mixture into a loaf and place in a 9x5-inch loaf pan.
  • 2. Combine 1/2 cup chili sauce, brown sugar, 1 tbsp horseradish and mustard in a small bowl, stirring well.
  • 3. Spoon half of sauce mixture over top of meatloaf. Bake, uncovered, at 375 degrees for 1 hour and 15 minutes.
  • 4. Remove from oven and and spoon remaining sauce mixture over meatloaf and bake 10 more minutes. Remove to a serving platter.

HORSERADISH MEATLOAF



Horseradish Meatloaf image

My husband and I are great fans of horseradish. Since discovering this recipe, I have made no other kind of meatloaf. I have often used this as a company dish. It gets rave reviews every time I serve it. Serve with horseradish mashed potatoes and a green salad. Comfort food at its best!

Provided by Joni Lehman

Categories     Meatloafs

Time 1h30m

Number Of Ingredients 15

MEATLOAF
2 lb ground beef (i use half ground sirloin and half ground chuck)
3/4 c regular oatmeal, uncooked
1 large onion, chopped
1/2 c ketchup
1/4 c milk (i use skim)
2 large eggs, lightly beaten
1 Tbsp prepared horseradish
1 1/2 tsp salt
1/2 g ground black pepper
TOPPING
1/2 c ketchup
3 Tbsp brown sugar
1 Tbsp prepared horseradish
2 tsp dijon mustard

Steps:

  • 1. Heat oven to 375 degrees.
  • 2. Combine meatloaf ingredients in a large bowl; mix well. (Just use your hands to mix things together.)
  • 3. Form beef mixture into a loaf, and place in a rectangular casserole dish.
  • 4. Combine topping ingredients in a small bowl, stirring well.
  • 5. Spoon half of topping over meatloaf, coating all sides. Reserve remaining half for later use.
  • 6. Bake, uncovered, at 375 degrees for 45 minutes.
  • 7. Spoon reserved topping over meatloaf, and bake an additional 10 minutes.
  • 8. Let the loaf sit for 15 minutes before serving.

MEATLOAF AND HORSERADISH



Meatloaf and Horseradish image

This meatloaf is not your standard everyday meatloaf. The difference is in the addition of horseradish and peppers which gives it a completely different taste which we think is very yummy!

Provided by Sherry Harvey @sherrymodine

Categories     Beef

Number Of Ingredients 11

2 pound(s) lean ground beef
2 1/2 tablespoon(s) ground fresh horseradish
2 teaspoon(s) yellow mustard
1 small green or red bell pepper, chopped, and reserve a few slices for top later.
1 small sweet onion, chopped
3-4 dash(es) salt
4 dash(es) ground black pepper
1 cup(s) bread crumbs, dry
1 small whole egg, beaten
1/4 cup(s) 2% milk
1/2 bottle(s) small bottle of catsup

Steps:

  • Mix all in a small bowl until well blended.
  • Scrape out of bowl and into a loaf pan. Pour catsup across top of mixture in pan. Top with extra slices of green, red or yellow (or all three) peppers.
  • Bake at 425F for 1 hour to 1 hour 15 minutes.

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