Collection of Meatloaf recipes – Just a few meatloaf recipes for you meatloaf lovers!

Collection of Meatloaf recipes –
Just a few meatloaf recipes for you meatloaf lovers!

Alabama Meat Loaf
2 pounds lean ground beef
1 pound ground pork
1 large green bell pepper, minced (about 1/2 cup)
1 small onion, minced (about 1/2 cup)
2 large eggs, lightly beaten
4 cups soft breadcrumbs
3/4 cup finely chopped smoked ham
1/3 cup ketchup
1/4 cup firmly packed brown sugar
1/4 cup maple syrup
3 tablespoons Worcestershire sauce
2 tablespoons hot sauce
1 (15-ounce) can tomato sauce
4 bacon slices

Stir together ground beef and next 11 ingredients in a large bowl just until combined. Shape mixture into 2 (9- x 4-inch) loaves; place in an aluminum foil-lined broiler pan.
Pour half of tomato sauce evenly over each loaf, and arrange 2 bacon slices over each loaf.

Bake at 350° for 1 hour. Let stand 10 minutes before serving.

Mini Alabama Meat Loaves: Shape mixture into 12 (2- x 4-inch) loaves, and arrange on a rack in a foil-lined broiler pan. Bake 40 to 45 minutes.

To make ahead: Omit tomato sauce and bacon. Wrap unbaked meat loaf in plastic wrap and foil. Freeze up to 1 month. Thaw in refrigerator overnight, unwrap, and proceed as directed.

Yield: Makes 10 to 12 servings

Beef & Bacon Meatloaf

Servings…: 4+ leftovers

1 12-oz red onion, coarsely diced
3 large, peeled garlic cloves
1-1/4 lb ground beef (10% fat)
1/2 c ketchup (divided)
2 large eggs
1 tsp salt
1 tsp freshly-ground black pepper
7 slices thick-cut bacon
4 slices white sandwich bread
2 Tbsp chopped parsley

Coarsely chop 5 of the bacon slices and cut the other 2 in half, crosswise. Tear the slices of bread into pieces

Heat oven to 400F.

Blend the onion and garlic in a processor until finely chopped. Transfer to a bowl and add the ground beef, 1/4 c of the
ketchup, the eggs, salt and pepper.

Add the chopped bacon and bread to the processor and pulse until the bread is chopped then scrape into the bowl with the beef.
Add the parsley and stir gently to mix well.

Transfer to a 9"x3" loaf pan. Arrange the bacon slices crosswise on top, tucking the ends down the side of the pan.
Spoon the remaining ketchup between the bacon slices.

Bake the loaf until the loaf comes away from the sides of the pan - about 1 hr. Let rest 10 to 15 min. Slice and serve.

The Dream Loaf

1/2 stick (4 tablespoons) unsalted butter
1 1/4 cups finely chopped onions
1 med red bell pepper finely chopped (about 1 cup)
1/4 cup sliced green onion
2 garlic cloves minced
2 eggs beaten
1/3 cup canned beef broth
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce
1 tablespoon soy sauce
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
4 ounces Monterey jack cheese grated (about 1 cup)
3/4 cup Saltine cracker crumbs
1/2 cup ketchup
5 slices of thick-cut bacon halved crosswise

  1. In a large skillet, melt the butter over medium heat. When it foams, add the onions, bell pepper, green onion and garlic. Cover and cook for 5 minutes. Uncover and cook, stirring often, for another 4 to 5 minutes, or until the vegetables are lightly browned. Remove from the heat and cool to room temperature.

  2. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. In a medium bowl, whisk together the eggs, beef broth, Worcestershire sauce, pepper sauce and soy sauce until well blended. In a large bowl, combine the ground beef, pork and veal with the onion mixture, the egg mixture, cheese and cracker crumbs. Mix lightly but thoroughly. Transfer the meat mixture to a shallow baking dish and shape it into a loaf about 3 inches thick; smooth the top with the back of a spoon. Spread the ketchup evenly over the loaf. Arrange the bacon strips atop the ketchup, overlapping them slightly if necessary.

  3. Bake for about 1 1/2 hours, or until an instant-reading thermometer inserted into the center of the loaf registers 160 degree F. Let the loaf stand on a rack for 10 minutes before slicing.

ITALIAN-STYLE MEAT LOAF
1 egg
1 1/2 lbs. lean ground beef or turkey
8 oz. hot or milkd Italian sausage, bulk or with casings removed
1 c. Italian seasoned bread crumbs
1 can (8 oz.) tomatoe sauce, divided
1 c. finely chopped onion
1/2 c. finely chopped green bell pepper

Beat egg lightly in large bowl. Add beef, sausage, bread crumbs, 1/4 c. tomato sauce, onion and bell pepper; mix well.

Press into ungreased 9 X 5-inch loaf pan. Bake, uncovered, in preheated 350* F. oven for 60 minutes.

Spoon remaining tomato sauce over meat loaf. Bake 15 minutes longer or until no longer pink in center; drain. Let stand 10 minutes before serving.

Serves 8

Chili Glazed Meatloaf
1 1/2 pounds ground beef

  • 1 pound ground pork
  • 1 cup VH® Sweet Thai Chili Sauce
  • 1 cup onion, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 2 eggs
  • 1/2 cup bread crumbs
  • 1 1/2 teaspoons salt
  • 2 teaspoons dried oregano or thyme
  1. Mix all of the ingredients together with 1/2 cup (125 mL) of VH® Sweet Thai Chili Sauce, reserving the other half for the glaze.
  2. Place loaf pan on a baking sheet, pack mixture into loaf pan. Spread remaining chili sauce over the meatloaf.
  3. Cook in a 350 degrees F (175 degrees C) oven for 1 1/2 hours, or until a meat thermometer reads 160 degrees F (70 degrees C).

Cheesy Meatloaf

2 eggs
2/3 cup milk
3 slices bread torn into pieces
1/2 cup chopped onions
1/2 cup grated carrots
1 cup Shredded cheddar or mozzarella (4oz)
1 tablespoon chopped fresh parsley or 1 tsp. dried parsley
1 teaspoon salt
1 teaspoon dried basil thyme or sage, optional
1/4 teaspoon pepper
1 1/2 pounds lean ground beef

Topping:
1/2 cup tomato sauce
1/2 cup packed brown sugar
1 teaspoon prepared mustard

In a large bowl, beat eggs. Add milk and bread; let stand a few minutes or until the bread absorbs the liquid. Stir in the onion,
carrot, cheese, herbs and seasonings. Add beef; mix well. In a shallow baking pan, shape beef mixture into a 7 1/2 x 3 1/2 x 2 1/2 inch loaf. Bake at 350 degrees for 45 minutes.

Combine the topping ingredients; spoon some over meat loaf. Bake for about 30 minutes longer or until meat is no longer pink, occasionally spooning some of the remaining topping over loaf. Let stand for 10 minutes before serving.

Dutch Meat Loaf

2 pounds ground beef
1 egg
Salt and pepper
10 to 15 soda crackers, crushed
1 medium onion, chopped
1 (8 ounce) can tomato sauce

Mix all ingredients; form into loaf.

Sauce
1 (8 ounce) can tomato sauce
1 (8 ounce) can water
2 tablespoons brown sugar
2 tablespoons vinegar
2 tablespoons mustard

Mix ingredients; pour over meat loaf. Bake at 350 degrees F for 1 hour and 30 minutes.

Taco Meatloaf

1 lb. Ground beef
1 Egg
1/2 cup Cheddar cheese cracker crumbs (like Goldfish)
1 pkg. Taco seasoning
3-4 slices American Cheese
Salsa

Combine hamburger, egg, cracker crumbs, and taco seasoning and mix well. Place half of the meat mixture into loaf pan. Place 3 slices of cheese then top off with remaining meat mixture. Cover top with generous amount of salsa and bake in 375-degree oven for about 35 min. Remove from oven and top with cheese if desired then return to oven for apx. 10 more min. or until done.

Taco Meatball Ring

2 cups (8 ounces) shredded cheddar cheese, divided
2 tablespoons water
2 to 4 tablespoons taco seasoning
1/2 pound ground beef
2 tubes (8 ounces each) Pillsbury Refrigerated Crescent Dinner Rolls
1/2 medium head iceberg lettuce, shredded
1 medium tomato, chopped
4 green onions, sliced
1/2 cup sliced ripe olives
Sour cream
2 small jalapeno peppers, seeded and sliced
Salsa, optional
.
In a large bowl, combine 1 cup cheese, water and taco seasoning.

Crumble beef over mixture and mix well. Shape into 16 balls. Place meatballs
on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12
minutes or until meat is no longer pink. Drain meatballs on paper towels.
Reduce heat to 375°.

Arrange crescent rolls on a greased 15-in. pizza pan, forming a ring with
pointed ends facing the outer edge of the pan and wide ends overlapping.
Place a meatball on each roll; fold point over meatball and tuck under wide
end of roll.

SOUR CREAM AND CHIVE MEAT LOAF WITH GRAVY

3/4 lb. lean ground beef
3/4 lb. ground pork
2 eggs
1 (8 oz.) carton dairy sour cream, divided
1/4 C. evaporated milk
1/2 C. fine dry bread crumbs
1/2 C. finely chopped onion
4 T. snipped fresh chives, divided
1 T. Worcestershire sauce
1 T. Dijon mustard
1/2 tsp. salt
1/4 tsp. pepper
1 envelope brown gravy mix

Mix all ingredients together except the gravy mix, but using only 2 tablespoons of snipped chives and half of the sour cream.

Either mold into a loaf shape and place in baking dish or pack into a large loaf pan. Bake at 350ºF for about 1 hour 20 minutes. Juices will run clear when done.

In small saucepan, mix gravy mix as directed on envelope, but only using half of the water it calls for and adding the remaining sour cream and chives. Let it simmer until thick, but do not boil. Remove from heat and cover. Allow it to “set” for a few minutes for the flavors to blend.

Spaghetti Meatloaf
1 pound ground chuck
1/2 cup finely chopped onion
1 egg, slightly beaten
1 teaspoon seasoned salt
1 can (15 1/4 oz.) spaghetti in tomato sauce

Preheat oven to 350 degrees. Lightly grease an 8x8x2-inch baking dish. Lightly toss chuck with onion, egg, salt and spaghetti to combine. Pack mixture into prepared pan; bake, uncovered 1 hour.To serve cut into squares. Makes 8 servings.

Swedish Meatloaf
2 lbs. ground beef
1 1/2 c. Pepperidge Farm Herb stuffing
1 can cream of mushroom soup
4 T. sour cream
1/4 tsp. nutmeg

Crush dry stuffing mix lightly with a rolling pin.

Mix meat, stuffing, 1/2 can of soup, and nutmeg together.

Shape meatloaf and cook for 1 1/2 hrs. at 350.

Mix remaining cream of mushroom soup with the sour cream and heat
stirring occasionally.

Pour over the meatloaf right before serving.

Puerto Rico Meat Loaf
1 lb. ground meat
1 egg
1 small chopped onion
garlic salt
parsley
1/2 cup bread crumbs
1/2 cup milk
1 Tbsp. mustard

2 beef bouillon cubes
1 Tbsp. Worcestershire sauce
5 carrots, sliced in half lengthwise
1 can tomato juice
2 medium potatoes

Mix together, packing together firmly. Roll in seasoned flour with
paprika, salt, and pepper. Brown in electric skillet, browning on
all sides. Add bouillon, Worcestershire, carrots, tomato juice
and potatoes.

Cook covered all together with meat for about 1 hour and 15 minutes,
or until well done.

POTATO TOPPED MEATLOAF

1 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 1/2 cups crushed corn flakes
2 eggs
1/2 teaspoon salt
1/2 teaspoon sage
1/2 cup evaporated milk
1 1/2 cups hot mashed potatoes

Combine beef, veal, pork and cornflakes. Beat eggs, add to meat mixture with salt, sage and milk. Put into greased loaf pan and bake in 350 oven 1 hour. Unmold; frost with potatoes. Bake in 350 oven until potatoes are browned.

Pumpkin Meat Loaf

1 (3 1/2 to 4 pound) pumpkin
Salt and black pepper, to taste
3 tablespoons prepared yellow mustard
2 tablespoons brown sugar
1 egg
1 tablespoon Worcestershire sauce
1/2 teaspoon salt, or to taste
1 1/2 pounds lean ground beef
1/2 cup fine dry bread crumbs

Cut top from pumpkin; discard top. Remove and discard strings and seeds.
Place whole pumpkin, minus top, in baking dish.
Add about 1 inch hot water to dish around the outside of the pumpkin.
Cover pumpkin and pan with foil. Bake in a preheated 400 degree F oven
for 45 minutes, or until pumpkin is tender but not falling apart.
Pour off water.

Season inside of pumpkin with salt and pepper. Spread with 1 tablespoon of
the mustard and sprinkle with brown sugar.

Combine remaining 2 tablespoons mustard, egg, Worcestershire sauce, salt,
ground beef and bread crumbs. Mix well. Spoon beef mixture into pumpkin
shell, packing down tightly. Return pumpkin to oven and bake, uncovered,
for 45 minutes to 1 hour, or until pumpkin is tender and meat loaf is cooked.

Cut into wedges to serve.

Rolled Italian Meat Loaf

1-1/4 ground beef
3/4 pound italian sausage
1 egg
1 can pizza sauce (8 oz)
1/4 cup progresso Italian style bread crumbs
1/4 teaspoon pepper
2 cups shredded 6 cheese Italian cheese blend (8 oz.)
2 cups loosely packed fresh spinach leaves

Heat oven to 350.

In large bowl mix ground beef, sausage, egg, 1/2 cup of pizza sauce, the
bread crumbs and pepper.

On foil pat mixture to 12x8 rectangle. Sprinkle evenly with cheese; gently
press into meat. Top with spinach.

Starting at short end, roll up tightly, using foil to start roll and tucking
in spinach leaves; seal ends. Place seam side down in un-greased 12x8 in
glass baking dish.

Bake 1 hour/ Spread remaining pizza sauce over top.

Bake 15 minutes longer or until thermometer inserted in loaf reads 160. Let
stand 5-10 minutes before serving.

Sweet and Sour Meat Loaf

1-1/2 pounds ground beef
1 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 teaspoon instant minced onions
1 can (15 ounces) tomato sauce, divided

Topping
Reserved tomato sauce
2 tablespoons brown sugar
2 tablespoons vinegar
1/2 cup sugar
2 teaspoons prepared mustard

Mix together beef, bread crumbs, salt, pepper an eggs. Add onion and
one-half of tomato sauce.

Form into loaf in a 9-in x5-in x3-in pan.

Bake at 350° for 50 minutes.

In saucepan, combine topping ingredients: bring to boil.

Pour over meat loaf and bake 10 minutes more.

Popeye Meatloaf

Yield: 6 servings

1 pound lean hamburger
1/2 teaspoon nutmeg
1/2 cup mozzarella, shredded
1 egg, slightly beaten
1/4 teaspoon salt (optional)
1 small onion, chopped
1/4 teaspoon pepper
2 (10 ounce) packages frozen chopped spinach, thawed

In a medium bowl, combine hamburger, egg, onion, salt and pepper.
Line sides and bottom of an 8 x 4-inch loaf pan with 2/3 of meat mixture. Set aside.
Press excess moisture out of spinach. In a medium bowl, combine spinach and nutmeg. Spread half of spinach over meat. Press lightly. Sprinkle cheese over spinach. Top with remaining spinach. Press lightly. Form remaining meat over top, sealing seams. Bake at 350 degrees F for 50 to 55 minutes or until brown and firm in center.

PIZZA MEAT LOAF

1 lb. ground beef
1 egg
3/4 C. soda cracker crumbs
1/2 C. chopped onions
1 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
2 C. shredded Mozzarella cheese

Mix together all ingredients except cheese, using only 1/3 can tomato sauce. On wax paper, form meat into a 12 x 8-inch rectangle. Sprinkle with cheese. Then roll up like a jellyroll, pinching ends and edges shut. Place in meat loaf pan, cover and bake 1 hour at 350ºF.

Pour remaining tomato sauce on meat loaf and continue baking 15 minutes longer, uncovered.

Pizza Meat Loaf
1 envelope Lipton Recipe Secrets onion Soup Mix *
2 pounds ground beef
1 1/2 cups fresh bread crumbs
2 eggs
1 small green bell pepper, chopped (optional)
1/4 cup water
1 cup pasta sauce
1 cup shredded mozzarella cheese (about 4 ounces)

Preheat oven to 350 degrees F.

In large bowl, combine all ingredients except 1/2 cup pasta sauce and 1/2 cup cheese.

In 13 x 9-inch baking or roasting pan, shape into loaf. Top with remaining 1/2 cup pasta sauce. Bake uncovered 50 minutes.

Sprinkle top with remaining 1/2 cup cheese. Bake an additional 10 minutes or until done. Let stand 10 minutes before serving.

  • Also terrific with Lipton Recipe Secrets Savory Herb with Garlic Soup Mix.

Makes 8 servings.