Myra's Meat Loaf Recipe

Ingredients:

1 pound Hamburger 
 1/2 cup bread crumbs
1/2 cup milk
1/4 cup grated onion
1 egg beaten
2 tbsp parsley
1 clove chopped garlic
1 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/4 tsp oregano

1/4 tsp basil 

Directions:

Mix together, form into a loaf and bake at 350 degrees for an hour. 

Really good cold in a sandwich.


This recipe is from Myra. Gabe wanted me to make it, he even went out to buy hamburger meat!

BARBECUE BACON CHEESEBURGER MEATLOAF

Ingredients:

6 slices bacon
1 large sweet onion, chopped 
1 c. soft bread crumbs 
1 (8 oz.) brick sharp cheddar cheese, shredded (2 c.)  
2 large eggs 
8 Tbsp. barbecue sauce, divided  
1 Tbsp. Worcestershire sauce 
1 tsp. garlic powder
3/4 tsp. kosher salt 
1/2 tsp. freshly ground pepper 

2 lb. lean ground chuck or ground round 

Directions:

Preheat the oven to 350 degrees F. 

 Cook the bacon in a large skillet over medium heat until browned. Remove bacon from the skillet, drain, and crumble. Drain some of the fat from the skillet, saute the onion until lightly browned, about 5 minutes. 

In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, cheese, eggs, sauteed onion, reserved bacon pieces, garlic, 4 tablespoons of the bbq sauce, Worcestershire sauce, salt, and pepper. 

Shape the mixture into a loaf and place in a large 2" deep baking pan. Spread the top of the loaf with the remaining 4 tablespoons of barbeque sauce. 

Bake until the loaf is firm, 60 to 75 minutes, or until done. Let the meatloaf stand in the baking dish for 10 minutes, then cut into slices to serve.

source: slightly adapted from a recipe posted by Brenda/Sinclair wife-original recipe found HERE)

Cheesy Enchilada Meatballs

This recipe is from On Our Weigh To Health. I had cornbread in the freezer. The recipe looked like something we would enjoy.

Ingredients:

2 Cups  Corn Bread ( or you can use muffins)*
1 - 10 oz can of enchilada sauce .. divided
1/2 tsp salt
1 1/2 lbs of ground beef
1 8 oz can tomato sauce
1/2 Cup of shredded Mexican Cheese

Directions:

In a large bowl add crumbled  corn bread with a 1/2 cup of enchilada sauce and salt.

Add the beef and mix well

Roll into 1 inch balls

Place the meat balls on a lightly greased a shallow pan.. bake at 350° for 25 -30 min.

In a small pan heat tomato sauce and the rest of the enchilada sauce

  Spread some sauce on the bottom of a 8 x 8 baking dish which I prepared with non stick spray, add the baked meatballs then top with additional sauce and cheese.

Placed the dish back in the 350 degree oven till the cheese melts.

I like sweet cornbread so my meatballs had a slightly sweet taste. To make life really easy you can buy bread or muffins if you don't want to bake.

The photo of this recipe is not one of my better shots. Darling Gabe was hungry and when there's a recipe with cheese he wants to dig in!

Featured 11/4/2015 on Miz Helen's Country Cottage

Cracker Barrel Copycat Meatloaf

Last winter was the first time I ate at a Cracker Barrel. Polly and I go to lunch when I'm  in Florida and the place we originally picked to eat was closed. Cracker Barrel was close and I told her I never ate there so off to Cracker Barrel we went. Polly loves the meatloaf . I never tried their meatloaf and found the recipe on Food.com

Gabe and I enjoyed it and hope you do also!

Ingredients

2 eggs

2/3 cup milk 

32 Ritz Crackers- Crushed*

1/2 cup chopped onion

4 ounces sharp cheddar cheese- shredded

1 teaspoon salt

1/4 teaspoon pepper

1 1/2 pounds ground beef

Topping

1/2 cup ketchup

1/2 cup brown sugar

1 teaspoon mustard

Directions

Preheat oven to 350 degrees F or 177 C

In a large bowl  add eggs and beat.

Add the milk and the crushed crackers and stir in the onion and the cheese.

Add the ground beef and mix well.

Shape in a loaf.

I always cook my meatloaf in a large baking pan with a wire rack. I place the shaped meatloaf on the rack .

Bake for 45- 55 minutes in 350 oven.

Combine the ketchup,brown sugar and mustard in a small bowl and mix well.

Spoon or brush the topping over the meatloaf after 30 minutes of baking. Return to oven and bake for the additional  time basting occasionally.

* 

I used a sleeve and half.

Not sure if this recipe is a true copycat to what is served at Cracker Barrel. I noticed that there are many other recipes for their meatloaf. This one was really good and I'm going to make it again.

Featured 9/11/2015 on The Country Cook

Featured 9/11/2015 on The Better Baker

Featured 9/11/2015 on Sunflower Supper Club

Featured 9/11/2015 on Frugal Family Favorites

Featured 9/11/2015 on Sweet Little Bluebird

Featured 9/11/2015 on My Flagstaff Home

Featured 9/12/2015 Eat and Exercise

Featured 10/20/2015 on Good Tips Tuesday

Featured 5/3/2016 on What did you do this weekend?

Philly Cheese Steak Meatloaf

I remember eating a real Philly Cheese Steak with Myra in a food court when I saw her in the city of brotherly love. We talked non stop until it was time for me to leave. Myra, we have to do that again!

Carol found this Recipe and sent it to me.I knew Gabe would love it, as long as I made mashed potatoes to go along with it. Meatloaf and mashed potatoes is one of his favorite meals. 

We enjoyed the meatloaf and it's now on my must make again list. 




Ingredients:

1/2 cup chopped onion
1/2 cup chopped green or red bell pepper, or a combination 2 garlic
cloves, minced
2 teaspoons olive oil
1 1/2 pounds lean ground beef
3/4 cup oats (quick or old fashioned, uncooked)
 1/2 cup tomato sauce or ketchup
1 egg, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
3 slices provolone cheese, cut in half

Topping:
1 large onion, thinly sliced
1/2 tsp. salt
1 large green or red bell pepper, or a combination, thinly sliced 
1 tablespoon olive oil

Directions:

Preheat the oven to 350 degrees.  I used a rack and placed it in a baking pan lined with foil.  Set the pan aside.

In a  medium skillet add the oil and heat over medium-high heat. Add the chopped peppers and onions. Sauté them and stir occasionally.  Add the garlic and cook for less then a minute, you don't want the garlic to burn. Take the pan off the heat and set it aside, and take out a large bowl. Combine the ground beef, oats, tomato sauce, egg and the salt in the bowl.



  Stir until well mixed. Mix in the cooked vegetables.  Crumble the ground beef over the egg/vegetable mixture and mix lightly but thoroughly.

Shape the mixture into a 5x8 inch loaf and place it on the rack of the broiler pan.


Bake 50-55 minutes in your preheated 350 oven or until center of meatloaf registers 160 degrees on
an instant-read thermometer. Arrange cheese on top of loaf, overlapping the slices then then put it back in the oven and bake it an additional 5 minutes or until the cheese has melted.

 The meatloaf should  stand 5 minutes before cutting.

For topping: When the meatloaf is "resting" cook the  sliced onion, sliced peppers in  oil and season to taste with the salt until tender in a medium size pan over medium heat.

 To serve top with onions and peppers.

Serves 6.

NOTE: If desired, substitute 2/3 cup shredded mozzarella cheese for the provolone cheese.

Pastor Ryan’s Cajun Meatloaf

There's a meatloaf recipe waiting in my drafts to be posted on the blog. I saw this recipe and wanted to post it and also add my humble opinion on something.

On a recipe board a comment was made that pioneer woman's meatloaf was terrible. I pinned the recipe before I saw the comment and  to tell you the truth, it made me want to make the meatloaf.

You can put quite a few cooks in a room and give them the same recipe and that recipe will taste different from each person. Does that make the recipe a bad recipe? Not IMHO it doesn't!

There are manners. If you don't like the recipe, don't make it again! Why go on and slam it when someone else may love it?

We loved this meatloaf.  I would make it for company, it's that's good. 

I don't go over to Pioneer Woman much but Pastor Ryan's Cajun Meatloaf will have me checking out more recipes on her site.


Ingredients:

3 whole bell peppers ( used 2 peppers)
2 whole medium onions
5-6 ribs of celery 
8 minced cloves of garlic
6 tablespoons butter
1 teaspoon salt
1 tablespoon worcestershire
1 teaspoon black pepper
1 teaspoon ground nutmeg
1 teaspoon cayenne pepper
A few drops of hot sauce ( suppose to be optional but I added 3- 4 drops) 
2 cups ketchup, divided
1/2 cup whole milk
1 cup (to 2 Cups) breadcrumbs( used panko)
2 pounds lean ground beef (92% Lean)
1 pound ground pork
3 whole eggs
2 tablespoons honey

Directions:

Preheat oven to 400 degrees.


Chop or add the vegetables to the food processor  (peppers, onions, celery) into a small dice pieces and mince the garlic. Over medium-high heat, melt 6 tablespoons butter in a large saucepan. Once butter begins to start browning, add the diced vegetables and garlic. Add about 1 teaspoon salt.


When they have cooked a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper. If you like it hot, add a couple shakes of your favorite hot sauce. Next add about ½ cup of ketchup. Continue cooking and stirring for a few more minutes. Remove from heat.

 Cool the vegetable mixture for a couple of minutes, add about ½ cup of milk. Stir until combined. Next add about 1 cup of the breadcrumbs. Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.

In a large mixing bowl place the ground beef and pork. Whisk 3 eggs in another bowl and add to the meat. After allowing the breadcrumb vegetable mixture to cool down a bit, begin adding it into the meat. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.

Spray a sheet pan with some non-stick cooking spray, I added a sheet of aluminium foil to the pan. Next, using your hands, form your meat mixture into a loaf on the sheet pan. Make the loaf around 6-8 inches wide and about 1 ½ inches thick.


In a small bowl or measuring cup, mix together ¾ cup of ketchup with about 2 tablespoons honey. Slather this sauce over the whole meatloaf.

Place in a 400 degree oven for about 40 minutes.

Miss Betty's Meatloaf

We really love this meatloaf ! I have the recipe printed out, just to make sure I always have it.

This is from a lovely lady - Miss Betty who got the recipe from Recipe Hall Of Fame Cookbook--1999. 

Ingredients:

1 1/2 pounds ground beef
1/2 can tomato soup
1 cup pepperidge farm herb stuffing- I pulse 1/2 cup in food processor and add the other half from the bag. 
2 ribs celery- chopped
1 egg
1 large onion- chopped
1/2 cup American cheese,grated- I add a Mexican Blend
1/2 cup bell pepper,chopped- if it's a small pepper I add the whole thing
1 1/2 tsp.salt- didn't add. Soup has enough sodium in it.
1/4 tsp.black pepper
bacon slices

Sauce
2 tbsp.butter,melted
2 tbsp.soy sauce
1 (8-oz.)can tomato sauce
1/4 cup water
1/2 cup brown sugar
1/4 cup vinegar


Directions:

Mix all meat loaf ingredients except bacon,form into a loaf and top with bacon slices to cover meat loaf.Pour sauce over top and cook at 350 degrees for 1 hour and 15 minutes.Baste with sauce.

Why is the bacon missing on the meatloaf? I ate it when it came out of the oven!

Sour Cream Meatloaf and Gravy

Divingabe bought some ground meat because he wanted a burger. We had about a pound left over and Paulette's recipe came up on my TOH recipe thread and the reviews were fabulous. Meatloaf was on the menu!

Janie also made the meatloaf the same day and passed along her tweaks, which like when Merrill Lynch speaks-  you listen.

I only used 1 egg and I love panko and it's a given that it will be in any recipe I make. The only Dijon mustard I had was honey-Dijon so in it went.

I also chilled it for about two hours. I formed it and baked on a rack. I was concern that it was "pale" so I put the broiler on to give it a tan.

Didn't make the gravy. I served it with mashed potatoes and peas.

Thank you Paulette for a delicious Sunday dinner!

 

2 Eggs
1 8 oz Sour Cream DIVIDED
1/4 cup Milk
1/2 cup Dry Bread Crumbs (I ground up Sage & Onion Stuffing cubes)
1/4 cup Finely chopped onion
2 Tbsp Parsley
1 Tbsp Worcestershire sauce
1 Tbsp Dijon-style Mustard
1/4 tsp Salt
1/4 tsp Pepper
1-1/2 lbs Lean Ground Beef
1 pkt Brown Gravy Mix

In a large bowl combine eggs, 1/2 cup of the sour cream & milk. Stir in the bread crumbs, onion, parsley, Worcestershire sauce, mustard, salt & pepper. Add beef and mix thoroughly.
 
•Pat into a 9x5x3-inch loaf pan. Bake uncovered at 350 degrees for 1-1/4 hours or until meat thermometer registers 170 degrees.

•Gravy:

•Stir together remaining sour cream with the packet of gravy mix. Add the amount of water as directed on the package. Cook according to package directions. Pass with meatloaf. Yield: serves 6.