MEATLOAF RECIPES

Favorite Meatloaf Recipes

Meatloaf with Sweet and Sour Sauce
1 (8 oz.) can tomato sauce
1/4 c. brown sugar, packed
1/4 c. cider vinegar
1 tsp. prepared mustard
1 egg, slightly beaten
1 onion, minced
2 stalks celery, chopped
1/2 green pepper, chopped
1/4 c. Italian seasoned bread crumbs or crushed crackers
2 lbs. ground sirloin
1/2 tsp. Salt
1/4 tsp. black pepper

In a saucepan mix tomato sauce, brown sugar, vinegar and mustard. Cook until sugar is dissolved. Set aside. Take onion, celery, green pepper and 1 tablespoon water; put in bowl. Put Saran wrap over them and put in microwave to soften. Combine egg with vegetables (celery, onion, green pepper), crackers, salt, black pepper, meat and 1/2 cup tomato sauce mixture. Mix thoroughly. Shape into loaf. Put into baking dish and pour remaining tomato sauce mixture over meatloaf. Bake 350 degrees covered for 1 hour. Baste occasionally. If sauce thickens, add 1/4 cup water to
sauce. Serve sauce separate. Serves 6.



Meatloaf with Sauce
1 slice bread, torn into sm. pieces or 1/2 c. bread crumbs, oatmeal or
crushed cornflakes
1 sm. chopped onion
1/4 c. chopped celery
1/2 c. grated carrots
1 egg, beaten
1 clove garlic, minced
1/2 tsp. Salt
1/8 tsp. Pepper
1 1/2 lb. ground beef or 1 1/2 lb. ground turkey

SAUCE
1/2 c. brown sugar
1/4 c. vinegar
1 tsp. Mustard
1/2 tsp. Paprika

Mix bread crumbs, onion, celery, grated carrots, egg, garlic, salt, pepper and ground beef; mix well. Place in loaf pan. Bake at 350 degrees for 1-1 1/2 hours. To prepare sauce: Mix brown sugar, vinegar, mustard
and paprika; pour over meat loaf during last half hour of cooking.


ITALIAN STUFFED MEATLOAF 1 lb. lean ground beef
1 c. Quaker Oats (quick or old fashioned), uncooked
1 (15 1/2 oz.) jar spaghetti sauce
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 egg, beaten
1 tbsp. Worcestershire sauce
1 tsp. pepper
1/3 c. of any of the following:
Sliced mushrooms, sliced ripe olives, shredded
Mozzarella cheese, and shredded Zucchini
1/2 c. (2 oz.) shredded Mozzarella cheese
Sliced, ripe olives

Heat oven to 350 degrees. Grease 8 inch square baking pan. Combine ground beef, oats, 1/2 cup spaghetti sauce, onion, Parmesan cheese, egg, Worcestershire, and pepper; mix well. Separate mixture into two equal parts. Shape each into a patty about 7 inches in diameter. Place stuffing choices on one patty to within 1/2 inch of edge. Top with other patty. Pinch sides together to completely enclose stuffing; smooth edges into rounded loaf. Place into prepared pan. Bake 40 to 45 minutes or until meat is done. Top loaf with 1 cup spaghetti sauce and Mozzarella cheese. Garnish with olives and serve with remaining sauce. 6 servings.



PIZZA MEATLOAF
1-1/2 lb. lean ground beef
1 c. soft bread crumbs
1 tsp. salt
1 tsp. oregano
1/4 tsp. each basil, pepper, garlic powder
1 egg

SAUCE
1/2 c. chopped onion
1 (6 oz.) can tomato paste
1/4 tsp. salt
1 c. water
Mozzarella cheese, Parmesan cheese

Combine meatloaf ingredients with 1/2 cup of sauce. Bake 1 hour at 375 degrees. Pour rest of sauce over top. Sprinkle with Parmesan cheese and grated Mozzarella cheese and return to oven for 10 minutes more.


TERIYAKI MEATLOAF
1-1 1/2 lb. lean ground beef
1 pkg. teriyaki sauce mix
1/2 c. water
1 egg, beaten
1/2 c. quick or old-fashion oats, dry bread crumbs

Topping: Micro Shake or Kitchen Bouquet



Combine all ingredients except topping. Form mixture into a ring in a 9 inch pie plate; ring mold or divide into 6 to 8 (6 ounce) custard cups. Top with Micro Shake or brush top with Kitchen Bouquet. Place pie plate or ring mold in center of oven, or arrange custard cups in a ring pattern. Microwave on high or until internal temperature reaches 150 degrees. 8-13 minutes for ring shape or 10-13 minutes for loaves individual. Let stand 3-5 minutes. Meat loaf will finish cooking and become firm.



BBQ MEATLOAF
2 Pounds ground chuck - (to 2 1/2 lbs)
1 Can tomato soup, divided
1 egg, slightly beaten
1 Cup crushed Ritz crackers
2 Tablespoons honey
1 Tablespoon Worcestershire sauce, plus
2 Teaspoons Worcestershire sauce, divided
2 Tablespoons dried minced onions
1/2 Teaspoon freshly-ground black pepper
1/2 Cup water
2 Teaspoons prepared mustard
2 Tablespoons brown sugar

Combine ground chuck with half of the tomato soup, egg, crackers, honey, 2 teaspoons Worcestershire sauce, onions, salt, and pepper. Mix well and form into a ball. Place a crinkled length of aluminum foil in the crockpot so the ends extend an inch or so out of the pot. Place the meatloaf in the pot (the foil will make it easier to lift the meatloaf out and keep it out of the drippings). Combine remaining soup, 1 tablespoon Worcestershire sauce, the water, mustard, and brown sugar. Whisk together and pour over the meat loaf. Cover and cook on LOW for 8 to 10 hours. This recipe yields 4 to 6 servings.