Best Meat Loaf With Dijon Mustard Tomatoes Cheese Recipes

MEAT LOAF WITH DIJON MUSTARD, TOMATOES & CHEESE

Steps:

• 1. In a bowl, combine first 9 ingredients and mix until blended. Pack mixture into a 9 x 5 inch loaf pan. Spread mustard on top of loaf, cover with tomato sauce and sprinkle with grated parmesan cheese.
• 2. Bake in a 350 degree oven for 1 hour or until meat is cooked through. Remove fat and place meat loaf on a platter - brush top with the sauce that has collected.

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.

ITALIAN MEATLOAF WITH FRESH BASIL AND PROVOLONE

Steps:

• Combine boiling water and tomatoes in a bowl; let stand 30 minutes, or until soft.
• Drain the tomatoes and finely chop.
• Preheat the oven to 350°F.
• Combine ketchup, breadcrumbs, and the next 6 ingredients in a large bowl.
• Add the tomatoes to the meat mixture.
• Shape the meat mixture into a 9x5-inch loaf on a broiler pan, coated with cooking spray.
• Spread 1/3 cup ketchup over meatloaf.
• Bake at 350°F degrees for 1 hour.
• Let stand 10 minutes before slicing 12 slices.
• Serves 6.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 325 degrees F.
• Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.
• Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches across.
• Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.
• Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.
• Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.
• Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 40 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Cooking time will depend on shape and thickness of the meatloaf.