Best Meatloaf With Mustard Dill Sauce Recipes

DILL PICKLE MEATLOAF

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish.
• Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

MEATLOAF WITH MUSTARD-DILL SAUCE

Steps:

• Preheat oven to 450°F
• Stir 4 tablespoons sour cream, 1 tablespoon dill and 1 teaspoon mustard in small bowl for sauce.
• Combine beef, pork, breadcrumbs, onion and allspice in large bowl.
• Add remaining 2 tablespoons sour cream, 1 1/2 tablespoons dill and 3 teaspoons mustard and blend well.
• Shape mixture into 4 oval loaves, each about 3/4 inch thick.
• Place loaves on baking sheet.
• Bake until cooked through, about 20 minutes.
• Serve meat loaves with sauce.

SAVORY MUSTARD GLAZED MEATLOAF

Steps:

• PREHEAT oven to 350°F. Mix ground beef, 2/3 cup of the Crispy Fried Onions, Ketchup, bread crumbs, eggs and Worcestershire in large bowl just until well blended.
• SHAPE mixture into a loaf in lightly greased baking dish or pan.
• BAKE 1 hour 10 minutes. Drain fat. Mix Mustard and brown sugar in small bowl. Brush mustard glaze over meatloaf and top with remaining Crispy Fried Onions.
• BAKE 5 minutes longer. Let rest 10 minutes before serving.

CRUSTY MUSTARD-DILL MEAT LOAF

Steps:

• Preheat oven to 450°F. Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes. Mix in meat, onion, egg, dill, mustard, salt, and pepper. Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
• Bake meat loaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes. Using large spatula, transfer loaves to platter. Place baking sheet directly atop 2 burners. Add remaining 1/2 cup broth to sheet. Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes. Pour sauce over loaves and serve.

MUSTARD HP (OR A-1) SAUCE MEATLOAF

Steps:

• Crumble ground beef into large bowl.
• Combine milk, breadcrumbs (Parmesan or Romano cheese), salt and pepper in small bowl; let stand for 10 minutes.
• Heat oil in small skillet; add onion, sauté until soft and lightly browned; about 5 minutes.
• Add milk mixture, onions, egg, mustard, Worcestershire sauce and 1 tablespoon of Steak sauce to the meat, mix thoroughly.
• Spoon into a shallow 8" x 8" baking dish, 9" round pan or loaf pan, smooth top with spatula.
• Spread remaining steak sauce over top.
• Bake at 350°F until cooked through, about 50 minutes, drain off fat.
• Serve in wedges or 1/2" slices; serve with a salad and extra mustard or steak sauce.

CLASSIC MEATLOAF

Steps:

• Preheat oven to 375 degrees. Pulse bread in a food processor until finely ground. (You should have about 2 1/2 cups breadcrumbs.) Transfer to a medium bowl.
• Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs. Add meats, egg, 1/4 cup ketchup, the mustard, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands. Transfer mixture to a 5-by-9-inch loaf pan.
• Stir together remaining 1/2 cup ketchup and the brown sugar until smooth; brush onto meat. Set pan on a rimmed baking sheet, and bake until an instant-read thermometer inserted into the center reaches 160 degrees, about 1 hour 20 minutes. Let cool slightly.

DILL PICKLE MEATLOAF

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Using a large mixing bowl, beat the egg. Stir in onion, carrot, pickle juice, garlic, mustard, and pepper. Add cracker crumbs and mix. Add the ground beef and mix using your hands until all ingredients are evenly blended.
• 3. Form into a rectangular loaf approxiimately 3-4" high. Put the meatloaf on a wire cooking rack then place into in a 9"x13" oven-safe pan. The rack allows any excess fat to drain from the meat. Indent the top of the meatloaf a bit using your fingers. This helps keep the topping from running off.
• 4. Make the topping by combining chopped pickles, ketchup, water, brown sugar, and worcestershire sauce. Pour on top of the meatloaf. Avoid drizzling down the sides, as it may burn in the bottom of the pan.
• 5. Bake 1 hour or until no longer pink in center. Internal temp should be at least 160 degrees. Cover meatloaf with foil and let it rest 4-5 minutes. Slice and serve. We enjoy this with smashed potatoes, buttered peas, and a glass of red wine.

CRUSTY MUSTARD-DILL MEATLOAF

Steps:

• Preheat oven to 450°F
• Mix 1/2 cup broth and oats in medium bowl. Let stand 5 minutes.
• Mix in meat, onion, egg, dill, mustard, salt, and pepper.
• Transfer mixture to rimmed baking sheet; shape into two 3x6-inch rectangular loaves.
• Bake meatloaves until browned and cooked through and thermometer inserted into center registers 160°F, about 25 minutes.
• Using large spatula, transfer loaves to platter.
• Place baking sheet directly atop 2 burners. Add remaining 1/2-cup broth to sheet.
• Boil pan juices over high heat until reduced by half, scraping up browned bits, about 2 minutes.
• Pour sauce over loaves and serve.

DILL SAUCE MEATLOAF

Steps:

• Mix together meatloaf ingredients and place into loaf pan.
• Combine sauce ingredients and pour sauce over meatloaf.
• Bake for 40 minutes at 350 degrees.