Truly Awesome meatloaf recipes? Family secrets wanted.?

Fancy Swirl Meatloaf











6 servings 31 min 30 min prep


Change to: servings US Metric


1 1/2 lbs ground sirloin (or 96% Fat-Free Healthy Choice ground beef)


1 small yellow onion, chopped


3 cloves garlic, minced


1 1/4 cups Italian seasoned breadcrumbs


2 tablespoons parsley flakes


1 tablespoon Italian herb seasoning


1/4 teaspoon salt


1/4 teaspoon fresh ground black pepper


1/4 cup fat free egg substitute


1/4 cup dry red wine


1 cup fresh basil leaves, rinsed and packed into measuring cup


1/3 cup chopped sun-dried tomatoes, drained (packed in water)


4 ounces lowfat swiss cheese or monterey jack cheese or mozzarella cheese or sharp cheddar cheese, grated








Preheat oven to 375.


In a large bowl, combine the first eight ingredients.


Blend in egg substitute and wine and mix thoroughly.


Spread out on a large sheet of parchment or wax paper.


Press the meatloaf mixture into a 7 1/2x10” rectangle on the sheet of paper.


Arrange the basil leaves over the surface and sprinkle chopped dried tomatoes over the top of the basil.


Then sprinkle with the cheese.


Using the paper to move things along, roll the meatloaf up like a jelly-roll.


As the meatloaf starts cracking, keep pressing it smooth again as you roll.


Roll the loaf as tightly as you can, peeling the paper away as you roll.


Place this beautiful loaf seam-side down in a 5x9” loaf pan that has been sprayed with Pam.


Cook at 350 for about 45 minutes to 1 hour or until cooked throughout and nice and crusty on top.


Serve hot or cold.Truly Awesome meatloaf recipes? Family secrets wanted.?
Thank you voters! Report Abuse
Truly Awesome meatloaf recipes? Family secrets wanted.?
Besides the burger add


3 cloves garlic chopped


onion


pepper


tomato sauce


egg


corn flakes crushed!


when about done, grate cheese on top
my secret is to coat the meatloaf in a special sauce i make. i use ketchup soy sauce and honey. THEN i bake it.
I don't know if this is a big secret, but my dad and I always use oatmeal instead of breadcrumbs in our meatloaves. Alton Brown also has a really good recipe on his Good Eats website.
List of Ingredients





4 slices white bread torn into pieces


2 1/2 pounds Ground Beef


1 medium yellow onion peeled and cut into 1/8's


2 cloves garlic


2 stalks celery, cut into 2'; pieces


2 carrots, peeled and cut into 2'; pieces


1/2 C flar leaf parsley


1 large egg


1 C ketchup


3 tsp dry mustard


1 T course salt


2 tsp freshly ground black pepper


2 T brown sugar








Recipe








Heat oven to 375º F


Place bread in the bowl of a food processor fitted with steel blade,


pulse until fine crumbs form. Transfer to a medium bowl and add


ground beef. Place onion, garlic, celery, carrots and parsley in the


bowl of a food processor fitted with steel blade. Pulse until fine.


Add to meat mixture, using hands to mix well. Add eggg, 1/2 C


ketchup, 2 tsp dry mustard, salt and pepper - use hands to combine


thoroughly. Place in an 8 1/2 x 4 1/2 x 2 1/2 '; loaf pan.





Combine remaining 1/2 C ketchup, remaining tsp dry mustard and brown


sugar in a bowl. Stir until smooth.





Brush mixture over meatloaf. Place in the oven with a baking pan


set on the rack below to catch drippings. Cook until a meat


thermometer inserted in the center reads 160º - about 90 minutes.


If top gets too dark, cover with foil and continue baking.
I'll share my secret with you. Everyone LOVES my meatloaf, no matter how I make it. Its the topping that tops it off. I use a cup of ketchup, about 1/3 cup of brown sugar, and about a half teaspoon of nutmeg. I wont make meatloaf without my topping. My children are now grown and still making theirs the same way. Even bad meatloafs taste good with it. Therefore it is good for beginner cookers. I hardly ever use nutmeg, but keep a jar just for my meatloafs.
There are all sorts of variations of ';the mixture';, and most are good. But my Mother-in-law taught me the most important factor: Avoid Lean Ground Beef. You need a little bit of grease to make it work, texture-wise and taste-wise.


Too lean a ground beef will crumble on you with all the other ingredients.
Meatloaf


2 lbs hamburger or ground turkey


1/2 cup crushed saltine crackers


1/4 onion, chopped


1/2 tsp garlic, minced


2 eggs, beaten


1 can tomato sauce





Topping


1 can condensed tomato soup


2 tbsp. prepared yellow mustard


2 tbsp. splenda brown sugar substitute





In bowl, combine beef, onion, garlic, eggs, tomato sauce and crackers. Mix well and pat into baking dish or cast iron skillet. Bake 1 hr at 400, drain off grease. Mix topping ingredients and pour over meatloaf, bake another 30 minutes at 350 degrees.
This is my Mom's meatloaf recipe. What she always does and what I do now is when I make it, I get about 3-4 loaves, but it is just me and my husband, so I make the whole recipe and freeze the other extra two. They defrost really well and if you want to make it for meatloaf sandwhiches, pre-slice it before you freeze it.








4 pounds ground beef


2 large onions, chopped


4 eggs


1 sleeve of crackers (Ritz are the best)


2 cans (8 ounces) tomato sauce


1 cup grated Colby or cheddar cheese





Combine ground beef and onions which have been chopped in the food processor. Add eggs one at a time; mix well with hands. Crush crackers with your hands and add to the meat mixture. Add tomato sauce; mix well before adding cheese.


Form into loaves and bake at 350 for 1 hour. I usually bake my meatloaves in several 9x13-inch baking dishes. You can fit more than one it each pan. After baking remove from baking dish and cool on paper-towel lined plate. These freeze well.





YIELD: 4 small or 3 large meatloaves
Whatever recipe you use try using lean ground beef and ground sausage. 2 parts beef to 1 part sausage. Changes the flavor a bit.