| Glazed Meat Loaf
PREP: 15 min.
COOK: 60 min.
2 eggs, beaten
2/3 c. milk
1-1/2 cups (6 oz.) shredded cheddar cheese
1 c. crushed saltines (about 30 crackers)
1 c. finely shredded carrots
1/2 c. finely chopped onion
1/2 teasp. salt
1/4 teasp. garlic powder
1/4 teasp. black pepper
2 lbs. lean ground beef (sirloin or ground round)
Glazed Topping: *See Note
1/2 c. packed brown sugar
1/2 c. ketchup
2 tablesp. Dijon mustard
In a large bowl, combine eggs, milk, cheese, saltines, carrots, onion, salt,
garlic powder and pepper.
Crumble beef over mixture, and mix well.
Shape into a loaf.
Place in a greased 13 x 9 x 2-inch baking dish.
Bake, (uncovered) at 350° for 50 minutes.
For glaze, in a small saucepan, bring the brown sugar,
ketchup and mustard to a boil.
Reduce heat; simmer, (uncovered) for 3-5 minutes, or until heated through.
Spoon over meat loaf.
Bake 10-15 minutes longer, or until meat is no longer pink,
and a meat thermometer reads 160°.
Drain; let stand for 10 minutes before slicing.
Yield: 6-8 servings.
*Note: When ever I prepare this meat loaf, I double the amount of glazed ingredients,
( that's the way our family likes to eat this meat loaf ) but you could also top this meat loaf,
by preparing just a batch and a half of the glazed ingredients.
Cindi's Meatloaf
Meatloaf:
2 lbs. ground beef
2 eggs, beaten
1 pkg. dry onion soup mix
2 slices torn up bread, or 3/4 cup saltine cracker crumbs
1/2 cup tomato sauce
1 tablespoon steak sauce
1 tablespoon Worcestershire sauce
2 tablespoons parsley flakes
1 teaspoon garlic powder
3/4 teaspoon ground sage
1/2 teaspoon celery salt
1/2 teaspoon dry mustard
Several large dashes black pepper
Sauce:
1/4 cup catsup
2 tablespoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg
In a large bowl, combine all the meatloaf ingredients.
Shape into a loaf; place in a 13x9x2-inch baking pan.
Bake 1 hour in a 350 degree oven.
Pour on the sauce, and bake 15 minutes more.
Saucy Meatloaf
First Nine Ingredients:
1 egg, beaten
2 tablespoons catsup
1 tablespoon Worcestershire sauce
1 teaspoon salt
3/4 teaspoon chili powder
Dash black pepper
1/4 cup finely chopped onion
1/2 cup milk
1 cup Quaker Quick Rolled Oats
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1-1/2 lbs. ground beef
Preheat oven to 350 degrees.
Combine the first nine ingredients; mix well.
Add the ground beef; mix thoroughly.
Shape into a round loaf; put into a 9-inch pie pan.
Bake 1 hour; pour off excess grease before putting on the topping.
Topping:
4 tablespoons catsup
2 tablespoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg
Spread topping over baked loaf, and bake for 20 minutes.
Spoon off any excess grease.
Let stand 5 minutes before slicing.
Serves 6.
Savory Scotch Meatloaves
First Six Ingredients:
1 beaten egg
1/2 cup dry bread crumbs
1/4 cup each: finely chopped onion & green bell peppers
1/2 teaspoon salt
Dash black pepper
1 lb. ground beef (or) ground pork
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4 hard-cooked eggs
1/2 cup catsup
2 tablespoons water
1 teaspoon vinegar
1/2 teaspoon chili powder
1/4 teaspoon dried crushed oregano
In a mixing bowl, combine the first six ingredients.
Add the beef or pork; mix well.
Shape 1/4 of the meat mixture around each hard-cooked egg;
completely enclosing the egg.
Arrange the meatloaves in a 9-inch square baking pan.
Bake in a 350 degree oven for 30 minutes; drain off excess fat.
Top meatloaves with the sauce, and bake 15 minutes more.
For sauce: Combine catsup and the last 4 ingredients; pour over meatloaves.
Bake 15 minutes more in the 350 degree oven; spooning sauce over loaves occasionally.
Serves 4.
Cajun Meatloaf
In a skillet, melt 2 tablespoons butter.
Saute the following ingredients for 5 minutes.
1/2 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1/3 cup chopped red bell peppers
1/3 cup chopped green bell peppers
1 tablespoon minced garlic
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Stir in and cook for 1 minute:
2 teaspoons cumin
1-1/2 teaspoons salt
1/4 teaspoon black pepper
3/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper
1/2 teaspoon white pepper
1/2 teaspoon thyme
1/2 teaspoon paprika
Transfer to a large bowl and cool.
Then add the following:
1-1/2 lbs. ground beef
1/2 lb. ground pork sausage
3/4 cup plain bread crumbs
1/4 cup milk
2 large eggs, slightly beaten
1 to 2 tablespoons parsley
Put into an 8-1/2 x 4-1/2-inch loaf pan.
Bake 55 minutes in a 350 degree oven.
Remove pan and top with the following:
2 tablespoons catsup
2 teaspoons unsulfered molasses
1 teaspoon Dijon mustard
1/8 teaspoon salt
Bake 10 minutes more.
Let stand 5 minutes before slicing and serving.
Serves 6.
Mayberry RFD Meatloaf
First Seven Ingredients:
1 lb. ground beef
Dash celery seed
1/2 cup chopped onion
1/3 cup milk
1/4 cup dried bread crumbs
1 egg, beaten
1 tablespoon Worcestershire sauce
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3 tablespoons brown sugar
3/4 cup catsup
In a large bowl, combine the first seven ingredients.
Shape into a round loaf. Place in a 9-inch pie pan.
Combine the brown sugar and catsup; pour over the top of meatloaf.
Bake in a 350 degree oven for 45 minutes.
Serves 4.
Barbecue-Style Meatloaf
1-1/2 lbs. ground round (or) ground sirloin
1 cup Italian-Style bread crumbs
1 onion, diced
1 egg, lightly beaten
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans tomato sauce
3 tablespoons vinegar
3 tablespoons brown sugar
2 tablespoons prepared mustard (or) Dijon mustard
2 tablespoons Worcestershire sauce
1/2 cup water, to thin sauce if necessary
Mix together the beef, bread crumbs, onion, egg, salt, pepper,
and 1/2 cup of the tomato sauce.
Form mixture into a loaf, and place into a shallow baking pan.
Stir together the remaining tomato sauce, vinegar, sugar, mustard,
Worcestershire sauce, and water (if too thick).
Pour this sauce over the meatloaf, and bake for 1 hour in a 350 degree
oven; basting every 15 minutes (with the pan juices).
Yield: 6 servings.
Note: I would recomend adding some minced garlic to the meatloaf.
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