Best Melt In Your Mouth Meatloaf Recipes

MELT-IN-YOUR-MOUTH MEATLOAF

Steps:

• In a large bowl, combine first six ingredients. Crumble beef over mixture and mix well (mixture will be moist).
• Shape into a round loaf and place in a greased loaf pan. Combine remaining ingredients and spread over top of meatloaf.
• Bake in 350F oven for 1 hour.

MELT IN YOUR MOUTH MEATLOAF

Steps:

• In a large bowl, combine the first six ingredients.
• Crumble beef over mixture and mix well. Note: the mixture will be moist.
• Shape into a meat mixture into a round loaf and place in crockpot.
• Cover and cook on low for 5-6 hours or until a meat thermometer reads 160°F
• In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce.
• Spoon over the meat loaf.
• Cook 15 minutes longer or until heated through.
• Let stand for 10-15 minutes before cutting.

MELT-IN-YOUR-MOUTH CROCKPOT MEATLOAF

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist.) Shape into a round loaf; place in a 2-3qt. slow cooker. Cover and cook on LOW for 5-6 hours or until a meat thermometer reads 160°.
• In a small bowl, whisk the ketchup, brown sugar, mustard and Worcestershire sauce. Spoon over the meat loaf. Cook 15 minutes longer or until heated through. Let stand for 10-15 minutes before cutting. Yield: 6 servings.

ANTOINETTE LORDO'S MELT IN YOUR MOUTH MEATLOAF RECIPE - (4/5)

Steps:

• Grate potato and onion using a box grater. Heat a large frying pan with 2 tablespoons olive oil. Add grated potato and onion, season with salt and pepper, then sauté until light brown about 5-6 minutes. Set aside and allow to cool. In a large bowl mix the meat, bread crumbs, grated cheese, eggs, tomato sauce, parsley, basil and garlic powder. Add the cooled potato and onion, mix well with hands. Transfer mixture onto waxed paper and flatten into a rectangle. Lay cubed mozzarella in the middle of the loaf and fold over all sides to cover. Transfer into a greased pan, rub meatloaf with olive oil and bake in a preheated 375°F oven for 1 hour, uncover. For the Gravy: Heat all ingredients in a saucepan stirring often until it starts to boil. Continue to stir until mixture thickens to preferred consistency. Serve over meatloaf.

SAVORY BUTTERMILK MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
• Melt butter in a skillet over medium-high heat. Saute onion in hot butter until soft and translucent, 6 to 7 minutes. Cool to room temperature.
• Combine cooled onion, beef chuck, bread crumbs, buttermilk, ketchup, eggs, Worcestershire sauce, salt, black pepper, hot sauce, tarragon, and Italian seasoning in a bowl; mix together with a fork and let sit until breadcrumbs absorb moisture, about 10 minutes.
• Turn meatloaf mixture out into the center of the prepared baking sheet and form into a 9x5-inch loaf.
• Bake in the preheated oven for 45 minutes. While meatloaf is baking, whisk brown sugar, mustard, and cider vinegar together in a small bowl. Spread brown sugar glaze over the top of the meatloaf and continue baking until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

KITCHEN SINK MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, stir together the egg, ketchup, barbeque sauce, steak sauce, Worcestershire sauce, brown sugar, onion, and garlic, seasoned salt, and salt and pepper. Mix in ground beef, bread crumbs, and Cheddar cheese. Spread into the loaf pan.
• Bake 55 minutes in the preheated oven, to a minimum internal temperature of 160 degrees F (70 degrees C).

MOM'S MEAT LOAF

Steps:

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

MELT-IN-YOUR-MOUTH MEAT LOAF IN SLOW COOKER

Steps:

• 1. MEAT LOAF MIXTURE: Combine eggs, milk, bread crumbs, beefy lipton onion soup, mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low for 5 to 6 hours. Grease from the ground beef will accumulate at the bottom of your slow cooker & there is NO need to add liquid and/or grease your slow cooker prior to placing the meatloaf in the slower cooker I have made this many times and have NEVER had a problem with it scorching and/or burning @ the bottom or on the sides. I do, however, pull it out of my slow cooker about a 1/2 prior to it being served . . . add the sauce (topping) and place it in 13x9 pan to help dry it out a bit from the grease and add the sauce and DO NOT cover it. I NEVER have leftovers & this is the best the meatloaf recipe I have come across and wanted to sharted. I also always double the sauce that goes on top and I do use 3 lbs. of ground beef so I just doulbe that part of the recipel
• 2. TOPPING FOR MEATLOAF: Whisk ketchup, brown sugar, ground mustard, and Worcestershire sauce in a small bowl; spoon sauce over meatloaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting. I DO PULL MY MEATLOAF OUT & put in a 13x9 & then put this sauce on. I usually put it in the oven for 30 mins. @ 350 degrees to dry it out just a bit UNCOVERED ... You WILL NOT be disappointed!!

MELT IN YOUR MOUTH MEATLOAF

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Mix all the ingredients except the bbq sauce, cheese and 1/2 cup of the salsa.
• 3. Shape into an oval loaf and place in a 9 x 13 baking dish. Top with bbq sauce and remaining salsa.
• 4. Bake 1 hour. Top with the cheese and bake for 5 more minutes until cheese is melted.