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Meatloaf may be the ultimate comfort food, but that doesn't mean you always have to make it the same way. Now, with so many variations on the theme, you can please almost any palate with this American favorite. Switch it up and try one of these six amazing meatloaf recipes.
Easy Pleasing Meatloaf
2 pounds lean ground beef
1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided
1. Preheat oven to 375 degrees F. Mix all ingredients except 1/4 cup of the barbecue sauce.
2. Shape meat mixture into oval loaf in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce.
3. Bake 1 hour or until cooked through (160F).
Yield: 8 servings
The Bacon-Wrapped Meat Loaf
3 tablespoons Olive Oil
1 large onion, diced
1/2 pound Mushrooms, finely chopped
3 Large cloves garlic, minced
1 cup Heavy Cream
1 1/2 teaspoons Minced fresh oregano
1 1/2 teaspoons Minced fresh thyme
1 1/2 teaspoons Salt
1/2 teaspoon Freshly ground black pepper
1 pound Lean ground pork
1 pound Lean ground beef
1 pound Ground veal
1 Egg, lightly beaten
3/4 pound Sliced bacon
Cooking Directions
In a large skillet over medium high heat, heat the olive oil.
Saute the onions until translucent, about 8 minutes.
Add the mushrooms and garlic and cook over medium high heat for 3 or 5 minutes.
Add the cream, oregano, thyme, salt and pepper.
Bring mixture to a boil.
Reduce heat and simmer 5 minutes or until vegetables are tender.
Cool vegetable mixture.
In large bowl, combine the beef, pork, veal and vegetable mixture.
Stir in the egg.
Preheat oven to 400 degrees F.
Place a 9 x 5 x 2 1/2-inch loaf pan with the short side facing you.
Take bacon slices and place them across the pan, slightly overlapping, to line the bottom and sides.
Continue with the meat mixture, patting down to level.
Fold the ends of the bacon strips up and over the ground meat mixture.
Place the loaf pan in a larger baking or roasting pan and fill the larger pan with boiling water halfway up the sides of the loaf pan. Cover with aluminum foil and bake for 1 hour.
Remove the foil and continue to bake 30 minutes or until an instant read thermometer registers 165 degrees F.
Remove the meatloaf from the oven and let rest for 10 minutes.
Carefully pour the juices out of the pan.
Cut into 8 slices.
Yield: 8 servings
The Classic
1 1/2 pounds extra lean ground beef
1 (10.75 ounce) can condensed tomato soup, divided
1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
1 egg, lightly beaten
1 onion, chopped
1 teaspoon dried thyme leaves
1/4 cup chili sauce
Cooking Directions
Preheat oven to 350 degrees F. Mix meat, 1/2 cup of the soup, stuffing mix, egg, onion and thyme. Press evenly into 8x4-inch loaf pan sprayed with cooking spray.
Bake 55 min.
Heat remaining soup with chili sauce in small saucepan. Spoon over meatloaf just before serving.
Yield: 6 servings
The Weight Watcher
2 teaspoons canola oil
1 medium sweet onion, chopped
1 (12 ounce) bottle dark or amber beer
1 teaspoon dried thyme leaves
1 teaspoon dry mustard
3/4 teaspoon salt
Freshly ground pepper, to taste
1 1/4 pounds lean ground beef
1 1/4 pounds lean ground turkey
1 cup fresh whole-wheat breadcrumbs (see Tip)
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 egg white, lightly beaten
Cooking Directions
Preheat oven to 375 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.
Add beef, turkey, breadcrumbs, parsley, beaten egg and egg white to the onion mixture. Mix thoroughly with clean hands and transfer to the prepared pan.
Bake the meatloaf until an instant-read thermometer registers 160 degrees F when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice. Serve hot or cold or in a sandwich.
Yield: 8 servings
The Turkey Loaf
3/4 cup ketchup
2 pounds ground turkey
1 cup chopped onion
2 slices sandwich bread, torn into small pieces
1 cup grated Cheddar cheese
1/2 chopped dill pickle
1 tablespoon Worcestershire sauce
1 large egg, lightly beaten
2 cloves garlic, minced
2 teaspoons dry mustard powder
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Cooking Directions
Preheat oven to 350 degrees F. In a large bowl, mix 1/2 cup ketchup with the remaining ingredients until well combined. Divide mixture among 6 cups of a 12-cup (4 ounce) muffin tin, spacing them evenly and gently compressing and mounding the tops. Brush tops with remaining 1/4 cup ketchup.
Transfer tin to oven; bake until inside temperature registers 170 degrees F on an instant read thermometer, about 45 minutes.
Remove from oven; let rest 5 minutes before removing from tin. Serve hot.
Yield: 6 servings
The Veal and Mushroom Loaf
4 tablespoons unsalted butter
1/2 pound white mushrooms, cut into 1/2-inch dice
Salt and freshly ground pepper
1 medium onion, minced
1 medium green bell pepper, minced
1/2 pound lean thick-cut bacon, trimmed of fat and coarsely chopped
2 1/2 pounds ground veal (not too lean)
1 cup oyster crackers, crumbled
1/4 cup ketchup
1/4 cup drained prepared horseradish
1 large egg, lightly beaten
4 slices lean thick-cut bacon, halved crosswise
1 tablespoon all-purpose flour
1 cup sour cream
Cooking Directions
Preheat the oven to 350 degrees F. Melt 2 tablespoons of the butter in a large skillet. Add the mushrooms, season with salt and pepper and cook over moderate heat until they release their liquid, about 4 minutes. Increase the heat to moderately high and cook, stirring, until browned, about 4 minutes longer. Add the onion, bell pepper and 1 tablespoon of the butter. Cook over low heat, stirring occasionally, until the onion and bell pepper soften, about 10 minutes. Let cool to room temperature.
Mince the chopped bacon in a food processor. In a large bowl, combine the minced bacon with the veal, cracker crumbs, ketchup, horseradish, egg and the cooled mushroom mixture. Season with salt and pepper and mix thoroughly with your hands. Saute a small piece of the meat-loaf mixture in the skillet over moderate heat and taste for seasoning. Add more salt and pepper to the meat-loaf mixture, if necessary. Pack the meat into a 2-quart loaf pan and arrange the halved bacon strips on top.
Bake the meat loaf for 1 1/4 hours, or until an instant-read thermometer inserted in the center registers 140 degrees F. Drain the pan juices into a heatproof bowl and skim off the fat; you should have 2/3 cup of juices.
Preheat the broiler. Broil the meat loaf 5 inches from the heat for 1 minute, or until the bacon is browned. Let the meat loaf rest in the pan for at least 10 or for up to 30 minutes.
Meanwhile, in a small saucepan, melt the remaining 1 tablespoon of butter over low heat. Whisk in the flour until smooth, then whisk in the reserved pan juices. Bring the sauce to a simmer, whisking constantly, until thickened. Add the sour cream and cook, stirring, until hot, about 2 minutes; do not let the sauce boil. Season with salt and pepper. Thickly slice the meat loaf and serve with the sour cream sauce.
Yield: 8 servings
If you all don't like these, I can share my recipe for grits, which all of you can kiss.
