MEATLOAF

TACO MEAT LOAF

(An Ameri-Tex-Mex Fusion)

1 pound of LEAN ground beef (less than 10% fat)

½ cup of finely crushed corn chips

1 beaten egg

3 teaspoons chili powder

1 teaspoon cumin

½ cup of (your favorite) thick and chunky salsa

½ teaspoon black pepper

½ cup of Mexican blend shredded cheese

TOPPING

1 cup of refried beans

¼ cup of your favorite salsa

1 cup of Mexican blend shredded cheese

In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan).

In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.

To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.

NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients.

NOTE: By baking this on a sheet pan (rather than a loaf pan) the grease will run out onto the pan and not "soak" your meatloaf.You shouldn't have much "grease" if you use 90% lean ground beef.

 

The Perfect Meatloaf Recipe2lbs. ground chuck
1 can hunts seasoned tomato sauce for meatloaf
2 eggs
1 1/2 cups italian bread crumbs or quick cooking oats (my sister in law uses the oats)
1 cup ketchup
1 cup brown sugar
1/2 tsp. seasoning salt
1/2 tsp. nature's seasoning or salt and pepper
dash of tabasco sauce
1 tsp. yellow mustard
1 tbs. worcestershire sauce
Mix the eggs, beef, bread crumbs or oats, 1/2 can of the hunts meatloaf sauce, 1/2 tsp seasoning salt, 1/2 tsp. Nature's seasoning, and a dash of worcestershire sauce. Once it is mixed well, divide in half and shape in two equal size loaves. You can make one big meatloaf but two smaller ones cook faster and you get more of the sauce on each slice. This is one of my sister in law's tips that makes the meatloaf more tasty. Place them in a dish sprayed with cooking spray or lined with foil. Sprinkle the tops with seasoning salt and nature's seasoning lightly. Place in a preheated 375 degree oven for 45 minutes. Mix the other half of the can of hunts meatloaf fixins, 1 cup brown sugar, 1 cup ketchup, dash of tabasco to your taste, 1 tbs worcestershire sauce, and 1 tsp. Yellow mustard. After the meatloaf cooks for 45 minutes, pour this sauce over the top making sure it is all covered and put back in for 15 minutes. Take meatloaf out after 1 hour and spoon the sauce from the pan over the top. After about 5 minutes, slice to serve.

Good Eats Meatloaf

6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. But instead of 3 lbs of beef, I did a pound of ground chuck, a pound of ground sirloin, and a pound of ground pork. Carrotss were replaced with the other half of the orange bell pepper. Also skipped the glaze for this attempt. I've done that recipe before on the smoker. We really liked it. One thing I did differently with the recipe is that I saute'd the veg before adding it into the meatloaf. I saw this recommendation on a "Bobby Flay's Throwdown: Meatloaf" where the guys he went up against said this was the secret to meatloaf.

MEAT LOAF CUPCAKES WITH MASHED POTATOES

1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-ounce) slices deli cheddar cheese
Potato Topping:
1 1/4 cups water
6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste
Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.
 

BROWN SUGAR MEATLOAF

½ cup packed brown sugar
½ cup ketchup
1½ lbs. lean ground beef
¾ cup milk
2 eggs
1½ teaspoon salt
¼ teaspoon pepper
1 small onion, chopped
¼ teaspoon ground ginger
¾ cup finely crushed saltine cracker crumbs (about 10 crackers)
Preheat oven to 350 degrees F. Lightly grease a 5 x 9 loaf pan. Press the brown sugar into the bottom of pan and spread with ketchup. In a mixing bowl thoroughly mix all remaining ingredients and shape into a loaf. Place loaf on top of ketchup. Bake in a preheated oven for 1 hour or until juices run clear. Serve with mashed potatoes, buttered corn and brown-n-serve dinner rolls.

MEATLOAF #1
1/2 cup Bread Crumbs, Dry -- Try Progresso Italian
1/4 cup Milk, White
2 tbsp Olive Oil
1/2 cup Onion Sweet -- Diced fine
3 clove Garlic -- Minced
1 1/2 lbs Ground Beef
1 lbs Pork Sausage
1 Egg, Large -- Lightly beaten
1/2 cup Parmesan Cheese, Grated
6 dashes Worchestershire
Salt -- To taste
Pepper, Fresh Ground -- To taste
Saute the diced onions in the oil until they turn golden (about 10 minutes). Mix the bread crumbs
in the milk. Mix everything together and form into loaf (I use a loaf pan to form the loaf and then
turn it out onto the parchment paper). I smoke the loaf on a piece of parchment paper cut as
close to the size of the loaf as possible. With the WSM that allows all the grease to drain into the
water pan and the smoke penetrates the bottom of the loaf making a smoke ring there as well. I
smoke at 300-350* until the loaf hits 170-175*, 2 - 3 hours. Sometimes I put a red sauce
(ketchup, brown sugar, and mustard to taste) on top for the last half hour or so.

MEATLOAF #2

1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
Sauce
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup
Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish. Smooth out top.
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.

MEATLOAF #3

1 1/2 lbs ground beef
1 cup cracker crumb
1 1/4 teaspoons salt
1/4 teaspoon pepper
1 large egg, beaten
1 medium onion, chopped
1/2 cup tomato sauce
TOPPING
3/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 cup water
2 tablespoons mustard
2 tablespoons vinegar
Preheat oven 325 degrees Fahrenheit. In a large mixing bowl, combine ground beef, cracker crumbs, salt, pepper, egg, onion and tomato sauce. Mix lightly. Shape into a loaf and place in a baking dish. In a small mixing bowl, combine the ketchup, brown sugar, water, mustard and vinegar. Brush the loaf with this mixture. Place meat loaf in oven and bake 1 hour and 15 minutes, basting occasionally with sauce.

MEATLOAF  #4

2 Lbs. Ground Beef
1/2 Cup Bread Crumbs
1 Red Pepper, Chopped
1 Green Pepper, Chopped
2 Onions, Chopped
2 Eggs
1 Garlic Clove, Crushed
1/2 Cup Grated Mozzarella
Pre-heat the oven to 350 Degrees. In a large mixing bowl, mix all of the ingredients together, except for Mozzarella. Place into a loaf pan. Bake 30 minutes. Top with cheese and place back in oven. Bake until cheese is melted, about 15 minutes. Variations: Use Cheddar cheese instead of Mozzarella.

ALTON BROWN’S RECIPE FOR MEATLOAF

SERVES 6 TO 8
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Directions
Heat oven to 325 degrees F.
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat. Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes

KNOCK OFF ALTON BROWN’S MEATLOAF

8 ounces onion & sage flavored croutons (ground in processor
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, finely chopped
1 carrot, finely chopped
3 cloves garlic, minced
1/2 red bell pepper, finely chopped
3 lb ground beef
1 1/2 teaspoon kosher salt
1 egg
Alton's recipe called for garlic flavored croutons, but I only had the ones listed. He also called for finely chopping the veg in a processor and adding in raw, but I saute'd the veg after finely hand chopping. I added salt and pepper to veg and then added it to the ground croutons.
He also called for 18 ounces each of ground chuck and ground sirloin, but the wife already picked up 3 lbs of ground beef, so that's what I used. So after adding the spices, veg, bread crumbs and meat to a bowl and mixing it was a bit dry and crumbly, so I added another egg to the mix which worked.
Formed into a loaf and sprinkled with Simply Marvelous Cherry Rub (LOVE that stuff! Steph, I'll be ordering more of that FO SHO!!!!)...... Then on the smoke for about an hour over cherry wood until it hit 145d internal.
Finished......

BABYBOOMERBOY’S MEATLOAF

2.5 LBS Boston grind hamburger. (60% beef, 40% pork)
¾ Cup Breadcrumbs
1 Red Onion diced
2 eggs
1 TBS Worcestershire sauce
1 TSP black pepper
2 TSP Garlic powder
1 TSP crushed red pepper
2 TSP Sea salt
1/3 Cup Hickory BBQ sauce
1/3 Cup yellow mustard
¼ Cup Sweet Baby Ray’s BBQ sauce
½ Cup Blues Hog BBQ sauce
Mix first 11 ingredients together. Put in loaf pan and press down all around edges and center. Refrigerate for 1 hour. To make the sauce, mix other ingredients together. Pre-heat oven or smoker to 350. Brush half of sauce on top of meatloaf. Bake or smoke, for 1 hours. Brush on remaining sauce and bake for another 15 minutes. Let set for 10 minutes.

PORK AND BEEF MEATLOAF

1 pound ground chuck

1 pound ground pork
1 onion, diced small
2 eggs
1/2 cup bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
I mixed it all up, made my loaf, and let it sit in the fridge for an hour to firm up.
Then, on to the OTG to smoke at 250 for about an hour and a half, when it reached an internal of 160.
I served it with some mashed taters. The pork did not effect the taste, but it did make the meatloaf richer and gave it a moist, meaty texture. It was definitely worth doing, and I will do it again.
Smoked meatloaf is truly a comfort food star. And, I am very glad I mixed the beef and pork.

BROWN SUGAR MEATLOAF

1/2 cup brown sugar, packed
1/2 cup ketchup
1 1/2 lbs lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup saltine crumbs, finely crushed
Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear.

MEATLOAF BARBECUE STYLE

1 1/2 lbs ground beef
1/2 cup fresh breadcrumb
1 onion, finely chopped
1 egg, beaten
1 1/2 teaspoons salt
1 (8 ounce) can tomato sauce
1/4 teaspoon pepper
1/2 cup water
3 tablespoons brown sugar
2 tablespoons prepared mustard
2 teaspoons Worcestershire sauce
Mix together beef, crumbs, onion, egg, salt, pepper and 1/2 can tomato sauce. Form into loaf and put into loaf pan. Combine rest of tomato sauce, water, brown sugar, prepared mustard and Worcestershire sauce. Pour over loaf. Bake in 350°F oven for 1 hour and 15 minutes. Makes 4-6 servings

BEEF AND SAUSAGE MEATLOAF

1 lb ground beef
1 (1 lb) package jimmy dean maple sausage
1 egg
1/4 cup plain breadcrumbs
1/2 sweet onion, minced
1/8 cup water
1/2 teaspoon garlic powder
1 teaspoon seasoning salt
ketchup
Preheat oven to 350*. In a large bowl, combine beef, sausage, egg, crumbs, onion, water, garlic powder and seasoned salt. Mix together until all the ingredients are incorporated. Lightly spray baking dish (I use a glass, 8X10). Move meat mixture to baking dish, and press to the sides. Squirt ketchup across the top, or spread with a brush. Transfer to oven, and bake for 1.25 hours. Let stand for 5-10 minutes.

HOMESTYLE SAUSAGE/GROUND BEEF MEATLOAF

1/2 cup ketchup
2 teaspoons brown sugar
1 teaspoon dry mustard
1 lb bulk pork sausage
1 lb lean ground beef
1 cup uncooked quick oats, not instant
1/2 cup chopped onion
1 egg, beaten
1 teaspoon salt
1/4 teaspoon black pepper
In a small bowl, combine ketchup, brown sugar and mustard; set aside. In a large bowl, combine 1/3 cup of the ketchup mixture and the remaining ingredients; mix well. Spray a foil lined, shallow baking pan with non-stick spray. Shape mixture into loaf and bake at 350 for 1 hour; remove from oven and pour remaining sauce over loaf; bake for 10 more minutes and remove. Let stand for 5 minutes before slicing.

BOB EVANS SAUSAGE MEATLOAF

1 lb sausage
1/2 cup grated monterey jack cheese
1/2 cup oatmeal
1/2 cup ketchup, divided
1/4 cup finely diced onion
1 egg
Preheat oven to 350 degrees. In medium bowl, add sausage, cheese, oatmeal, 1/4 cup ketchup, onion and egg. Mix thoroughly until well combined. Shape into a loaf and place in a greased 9"X4" loaf pan. Spread remaining 1/4 cup ketchup on top. Bake 60-70 minutes, or until done.

BUNKHOUSE MEATLOAF

1 lb lean ground beef
1/4 lb pork sausage
1 egg, beaten
3 slices whole wheat bread, crumbled
1/2 onion, finely chopped
1 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon ground sage
1 beef bouillon cube
1/4 cup boiling water
4 slices raw bacon
3 -4 tablespoons chili sauce
Combine all ingredients except last 4. Dissolve bouillon in the boiling water and add mixture. Shape into a loaf and place in greased meatloaf baking pan. Top with the chili sauce and bacon strips. After meat has baked approximately 25 minutes drain some of the grease off and return to oven for remaining time. Bake in moderate (350 degree) oven 50-60 minutes.

THE BEST MEATLOAF

2 tablespoons butter
1 large onion, chopped
1 celery rib, finely chopped
1/2 red bell pepper, finely chopped
2 teaspoons minced garlic, plus 1 teaspoon
1 teaspoon chopped thyme leaves
1 teaspoon chopped rosemary
1/3 cup chopped fresh parsley
2 eggs
1 1/2 teaspoons Dijon mustard
1/2 cup ketchup, plus 1/4 cup
2 tablespoons Worcestershire sauce
1 teaspoon Worcestershire sauce
1/2 cup heavy cream
2/3 cup breadcrumbs
1 lb ground chuck
1/2 lb pork sausage (such as breakfast sausage)
1/2 lb ground veal
1 1/2 teaspoons salt
2 teaspoons fresh ground black pepper
1/4 teaspoon fresh ground black pepper
4 slices bacon, cut in half
2 tablespoons red wine vinegar
1/2 cup chopped tomatoes or 1/2 cup crushed tomatoes
In a large skillet heat the butter over medium-high heat until melted. Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook, stirring occasionally, until vegetables are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool. Preheat the oven to 350 degrees F. When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not over mix. Transfer meat mixture to a 9 by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of bacon on the top of the meatloaf and set aside. In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes. Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely with aluminum foil. Let stand for 10 minutes before serving.

THE "I DON'T LIKE MEATLOAF" MEATLOAF

2 lbs ground beef
1 lb pork sausage
1 cup breadcrumbs
3 teaspoons cream of mushroom soup
1/2 cup ketchup
2 eggs
2 teaspoons Worcestershire sauce
Preheat oven to 350 degrees. Combine all ingredients in a large bowl- mix together well (using hands, as gross as it may be). Mold mixture into a loaf, place into 8x11 baking dish (I try to make sure the meatloaf doesn't touch the sides, it makes for easier cleanup). Spread more ketchup on the top of the meatloaf. Bake at 350 for 50 minutes to an hour. My favorite sides to go with this are mashed potatoes and green beans.

BARBECUE MEATLOAF

500 g sausage meat
500 g ground beef
1 cup fresh breadcrumb
1 onion
1/2 cup water
salt and pepper
1 egg
1 tablespoon chopped parsley
1/2 cup milk
1 teaspoon curry powder
Barbecue sauce
2 tablespoons lemon juice
25 g butter
1/2 cup tomato sauce (ketchup)
1/4 cup Worcestershire sauce
1/2 cup water
1/4 cup brown sugar
1 teaspoon instant coffee
Combine all meatloaf ingredients together and shape into a loaf. Put into a greased baking dish. Bake at 180C degrees for 30 minutes. Remove from oven. Pour sauce over and return to oven, bake for a further 45 minutes, basting occasionally. -----Barbecue Sauce-----. Combine all and simmer 5 minutes. You can double sauce if wished.

BEV'S FAMOUS MEATLOAF

2 lbs lean ground beef
1 lb ground pork sausage
18 saltine crackers, crushed fine
1/2 medium onion, finely chopped
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1/2 cup brown sugar, divided
1/2 cup ketchup
Preheat oven to 350 degrees. Combine first 7 ingredients and 1/4 cup brown sugar in a medium bowl until just blended.  Place mixture in lightly greased 11x7 baking dish. Shape into a 10x5 loaf. Bake for 1 hour. Remove from oven and drain. Stir together ketchup and 1/4 cup brown sugar. Pour over meatloaf. Bake 15 minutes more or until thermometer reads 160 degrees. Remove and let stand for 20 minutes before slicing.

GLAZED MEATLOAF

1/2 cup ketchup
1/3 cup brown sugar
1/4 cup lemon juice, divided
1 teaspoon mustard powder
2 pounds ground beef
3 slices bread, broken up into small pieces
1/4 cup chopped onion
1 egg, beaten
1 teaspoon beef bouillon granules
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder. In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.