Do you have a good meatloaf Recipe for me? Meatloaf sounds good tonight and a side dish would be good too!?

Need the recipe name and everything I need! Thanks!Do you have a good meatloaf Recipe for me? Meatloaf sounds good tonight and a side dish would be good too!?
Tantalizingly Tangy Meatloaf





Original recipe yield: 8 servings.


Prep Time:15


MinutesCook


Time:30 Minutes


Ready In:45 Minutes





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INGREDIENTS:


1 pound ground beef


1/2 cup dry bread crumbs


1 egg


garlic powder to taste


1 dash Worcestershire sauce


1/3 cup ketchup


1/4 cup packed brown sugar


1/4 cup pineapple preserves





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DIRECTIONS:


Preheat oven to 350 degrees F (175 degrees C).


In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9x5 inch loaf pan.


Bake in preheated oven for 30 to 50 minutes.


Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.





And your side dish: Old Fashioned Onion Rings





1 large onion, cut into 1/4 inch slices


1 1/4 cups all-purpose flour


1 teaspoon baking powder


1 teaspoon salt


1 egg


1 cup milk, or as needed


3/4 cup dry bread crumbs


seasoned salt to taste


1 quart oil for frying, or as needed





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DIRECTIONS:


Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).


Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.


Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.


Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.








Happy eating :-)Do you have a good meatloaf Recipe for me? Meatloaf sounds good tonight and a side dish would be good too!?
1 pound h burg


2 eggs


1/2 cup of crcker crumbs


2 tablespoons of tomato paste


1 tsp of basil


1 tsp of crushed garlic


1 tbs parsely


1/2 tsp allspice





mix it together in order and cook at medium heat till done.


I ususally mix a little ketchup and chili powder together to glaze.


I almost always do scalloped potatoes.
Bucking Horse #6 from the Marlboro Country cookbook


4 cloves garlic, minced


1 large onion, finely chopped


1 each, celery rib and carrot, finely chopped


2 Tbsp. butter or margarine


2 tsp. salt


1 1/2 tsp. black pepper


1 Tbsp. Worcestershire sauce


2 lbs. lean ground beef


1 lb. each, lean ground pork and veal


1 cup fresh bread crumbs


1/2 cup milk


3 eggs


1/3 to 1/2 cup chopped parsly


1/2 cup Ketchup


In a heavy skillet cook first 4 ingredents till soft


stir in next 3 ingredents, remove from heat and cool.


In large bowl combine meats, cooked veggies, bread crumbs soaked in milk, eggs and parsley. Mix well. In shallow pan shape into 2 loaves. Bake 350 for 1 hour, spoon ketchup over loaves and bake 30 mins. or until meat thermometer reads 155. 10-12 servings. (I have cooked this with only pork and burger, I subbed more pork for the veal, someday I will try it with the veal)





and this side dish goes great with it, the recipe I found in a book I picked up at a yard sale:


The White House Chef Cookbook written by JFK's chef


Casserole de Pommes de Terre et Carottes


(don't let the name scare you LOL it's potatoes and carrots)


3 medium potatoes


3 med. carrots


1 cup warm mik


2 Tbsp butter


1/2 tsp salt


1/8 tsp pepper


peel and wash pot. and carrots, cook together in boiling salted water until tender. Mash vegetables together, add milk, butter, salt and pepper and beat until very very fluffy, pile into greased casserole and bake 350 for 20 mins. until lightly browned





for a veggie to go with this serve something green as the colors will look great on the plate...happy cooking
Meatload-The all american dish





3 tablespoons unsalted butter


3/4 cup onion, finely chopped


3/4 cup scallions, finely chopped


1/2 cup carrots, finely chopped


1/4 cup celery, finely chopped


1/4 cup red bell pepper, minced


1/4 cup green bell pepper, minced


2 teaspoons of minced garlic


Salt, to taste


1 teaspoon freshly ground black pepper


1/2 teaspoon ground white pepper


1/4 teaspoon cayenne pepper


1 teaspoon ground cumin


1/2 teaspoon ground nutmeg


3 eggs, well beaten


1/2 cup ketchup


1/2 cup half-and-half


2 pounds lean ground beef chuck


12 ounces sausage meat (not fennel-flavored Italian sausage)


3/4 cup fine fresh bread crumbs, toasted








. Preheat oven to 375掳F.





2. Melt the butter in a heavy skillet, and add the onion, scallions, carrots, celery, bell peppers, and garlic. Cook until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, about 1 hour.





3. Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg, and eggs in a mixing bowl, and beat well. Add the ketchup and half-and-half. Blend thoroughly.





4. Add the ground beef, sausage, and bread crumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.





5. With damp hands to keep the mixture from sticking, form the mixture into an oval approximately 17 x 4 1/2 x 1 1/2 inches.





6. Place the meat in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.





7. Place the pan in the oven and bake for 35 to 40 minutes.





8. Remove the baking dish from the water bath, and let the meat loaf rest for 20 minutes before slicing and serving.