Best Horseradish Meatloaf Recipes

MEATLOAF MEATBALLS WITH HORSERADISH MASH AND GRAVY

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

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.

HORSERADISH MEATLOAF WITH CARAMELIZED ONIONS

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

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.

HORSERADISH MEATLOAF

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.

MEATLOAF MEATBALLS WITH HORSERADISH MASH AND GRAVY

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

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.

HORSERADISH MEATLOAF

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.

MEATLOAF AND HORSERADISH

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.