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43120387 25-meatloaf-recipes-by-gooseberry-patch


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43120387 25-meatloaf-recipes-by-gooseberry-patch

  1. 1. Country Meatloaf1-1/2 lbs. ground beef 1 egg, beaten1 c. herb-flavored stuffing 1/2 onion, chopped mix 2 T. sour cream10-3/4 oz. can cream of mushroom soup, dividedIn a large bowl, combine ground beef, stuffing mix, half the soup, eggand onion. Mix well; spread in an ungreased 9"x5" loaf pan. Bake,uncovered, at 400 degrees for 35 minutes. Stir together remainingsoup and sour cream; spread over meatloaf. Bake for an additional ©Gooseberry Patch • www.gooseberrypatch.com5 to 10 minutes. Serves 4 to 6. 2
  2. 2. Slow-Cooker Burgundy Meatloaf2 lbs. ground beef 1 T. fresh basil, chopped2 eggs, beaten 1-1/2 t. salt1 c. soft bread crumbs 1/4 t. pepper1 onion, chopped 5 slices bacon, divided1/2 c. Burgundy wine or 1 bay leaf beef broth 8-oz. can tomato sauce,1/2 c. fresh parsley, chopped warmedCombine ground beef, eggs, bread crumbs, onion, wine or broth andseasonings in a large bowl; mix well and set aside. Criss-cross3 bacon slices on a 12-inch square of aluminum foil. Form meat ©Gooseberry Patch • www.gooseberrypatch.commixture into a 6-inch round loaf on top of bacon. Cut remainingbacon slices in half; arrange on top of meatloaf. Place bay leaf ontop. Lift meatloaf by aluminum foil into a slow cooker; cover andcook on high setting for one hour. Reduce to low setting andcontinue cooking, covered, for an additional 4 hours. Removemeatloaf from slow cooker by lifting foil. Place on a servingplatter, discarding foil, bacon and bay leaf. Spoon warmedtomato sauce over sliced meatloaf. Serves 4 to 6. 3
  3. 3. Mini Meatloaf Pies1 lb. ground turkey 2 T. dried, minced onion1 t. Worcestershire sauce 2 c. instant mashed potato1/2 c. soft bread crumbs flakessalt and pepper to taste 1/2 c. shredded Cheddar1 egg, beaten cheeseIn a large bowl, combine all ingredients except potato flakes andcheese; mix with your hands. Spray a muffin tin with non-stickvegetable spray; fill each cup 3/4 full of meat mixture. Bake,uncovered, at 450 degrees for about 15 minutes. Meanwhile, prepare ©Gooseberry Patch • www.gooseberrypatch.compotato flakes according to package directions. When meatloaves aredone, spoon potatoes over them; sprinkle with cheese. Return tooven for an additional 2 to 3 minutes, untilcheese melts. Makes about 8 servings. 4
  4. 4. Meatloaf Ooo-La-La!1 c. soft bread crumbs 1 egg, beaten1 c. chunky applesauce, 1 t. Dijon mustard divided 1/2 t. pepper1 lb. ground beef 1 T. brown sugar, packedCombine bread crumbs and 1/2 cup applesauce in a large bowl. Addbeef and egg; blend thoroughly. Press mixture into an ungreased9"x5" loaf pan in a rounded shape. Make a shallow well in top ofmeatloaf. Combine remaining applesauce and other ingredients;spoon into well. Bake, uncovered, at 350 degrees for one hour. ©Gooseberry Patch • www.gooseberrypatch.comServes 4. 5
  5. 5. Just Like Mom’s Meatloaf2 eggs, beaten 1 t. salt8-oz. can tomato sauce 1/2 t. pepper3/4 c. cracker crumbs 1-1/2 lbs. ground beef1/4 c. onion, chopped 1/2 c. catsup1/4 c. green pepper, finely 2 t. mustard chopped 2 T. brown sugar, packed1 T. Worcestershire sauceIn a large bowl, combine all ingredients except beef, catsup, mustardand brown sugar. Add beef and blend well. Form into a loaf; place in ©Gooseberry Patch • www.gooseberrypatch.coman ungreased 9"x5" loaf pan. Bake, uncovered, at 350 degrees for onehour. Combine remaining ingredients; spoon over meatloaf andbake an additional 10 to 15 minutes. Serves 6. 6
  6. 6. Cheesy Beef & Bacon Burger Meatloaf1 lb. bacon, crisply cooked, 1/3 c. mayonnaise crumbled and divided 1 T. Worcestershire sauce1-1/2 lbs. lean ground beef 1/2 t. salt1-1/2 c. shredded Cheddar 1/2 t. pepper cheese 1/2 c. catsup2 eggs, beaten 1/4 t. hot pepper sauce1/3 c. dry bread crumbs 3 T. Dijon mustardSet aside 1/2 cup bacon for topping. In a large bowl, combineremaining bacon and other ingredients except catsup, hot sauce and ©Gooseberry Patch • www.gooseberrypatch.commustard; mix well and set aside. Mix together catsup, hot sauce andmustard; set aside 3 tablespoons of mixture. Add remaining catsupmixture to beef mixture; blend well. Press into an ungreased 9"x5"loaf pan; spread reserved catsup mixture over top and sprinklewith reserved bacon. Bake, uncovered, at 350 degrees for50 to 60 minutes. Remove from oven; let stand 5 to6 minutes before slicing. Serves 6 to 8. 7
  7. 7. Cheese-Stuffed Meatloaf1-1/2 lbs. ground beef 1-1/2 T. dried parsley15-oz. can spaghetti sauce, 1 t. salt divided 1/4 t. pepper2 eggs, beaten 1-1/2 c. shredded mozzarella1 c. soft bread crumbs cheese, divided1/4 c. onion, choppedIn a large bowl, combine beef, one cup spaghetti sauce andremaining ingredients except cheese. Mix well. Divide mixture intothirds; spread one-third in the bottom of an ungreased 9"x5" loafpan. Cover with half the cheese. Repeat layers, ending with beef ©Gooseberry Patch • www.gooseberrypatch.commixture. Bake, uncovered, at 350 degrees for 30 minutes. Spreadmeatloaf with remaining sauce; bake for an additional 30 minutes.Serves 4 to 6. 8
  8. 8. Slow-Cooker Magic Meatloaf2 lbs. ground beef 1 c. saltine cracker crumbs1 egg, beaten .87-oz. pkg. brown gravy1/2 c. green pepper, chopped mix1/2 c. onion, chopped 1-1/2 t. salt1 c. milk 6 to 8 redskin potatoesMix all ingredients except potatoes in a large bowl. Mix well andform into a loaf; place in a lightly greased slow cooker. Arrangepotatoes around meatloaf. Cover and cook on low setting for 8 to10 hours, or on high setting for 3 to 5 hours. Serves 6 to 8. ©Gooseberry Patch • 9
  9. 9. Slow-Cooker Homestyle Meatloaf1-1/2 lbs. lean ground beef 2 t. mustard1 egg, beaten 1 t. Worcestershire sauce1 c. onion, finely chopped 1 t. dried parsley1 c. soft bread crumbs 1 c. catsup, dividedIn a large bowl, combine all ingredients except 1/2 cup catsup. Mixwell; form into a loaf. Place in a slow cooker sprayed with non-stickvegetable spray. Spread remaining catsup over top. Cover and cookon low setting for 6 to 8 hours. Serves 6. ©Gooseberry Patch • 10
  10. 10. Mini Cheddar Meatloaves1 egg, beaten 1 t. salt3/4 c. milk 1 lb. lean ground beef1 c. shredded Cheddar 2/3 c. catsup cheese 1/4 c. brown sugar, packed1/2 c. quick-cooking oats, 1 T. Worcestershire sauce uncooked 2 t. lemon juice1/2 c. onion, finely choppedIn a large bowl, whisk together egg and milk. Stir in cheese, oats,onion and salt; add beef and mix well. Form into 8 mini loaves; ©Gooseberry Patch • www.gooseberrypatch.comarrange in a greased 13"x9" baking pan. Combine remainingingredients and spoon over loaves. Bake, uncovered, at 350 degreesfor about 45 minutes. Makes 8 servings. 11
  11. 11. Meatloaf Burritos1 T. butter Optional: 1 c. shredded15-oz. can pinto beans, Mexican-blend cheese drained and divided Garnish: shredded lettuce,2 c. baked meatloaf, chopped tomatoes, sour crumbled cream, salsa6  6-inch flour tortillas, warmedIn a skillet over medium heat, melt butter. Add half the beans andmash with a fork. Stir in meatloaf and remaining beans; heat ©Gooseberry Patch • www.gooseberrypatch.comthrough. Spoon about 1/2 cup mixture onto each tortilla. Top withcheese, if desired. Fold up sides of tortillas over meatloaf mixture.Serve with desired toppings. Serves 6. 12
  12. 12. Mexicali Meatloaf2 slices day-old bread 6 cloves garlic, minced2 eggs, beaten 1 t. pepper1 c. salsa 1/2 t. Italian seasoning1/2 c. tortilla chips, crushed 1/4 t. seasoned salt1/2 c. green pepper, chopped 1 lb. ground beef1/2 c. onion, chopped 1 lb. ground pork1/2 c. celery, chopped1 jalapeño pepper, seeded and chopped ©Gooseberry Patch • www.gooseberrypatch.comArrange bread slices in an ungreased 9"x5" loaf pan; set aside. In alarge bowl, combine remaining ingredients except beef and pork;blend well. Add beef and pork; mix well. Form into a loaf and placein pan. Bake, uncovered, at 375 degrees for 1-1/4 to 1-1/2 hours.Invert meatloaf onto a serving platter; discard bread. Let standfor 5 minutes before slicing. Makes 8 servings. 13
  13. 13. Brown Sugar-Bacon Meatloaf4 slices bacon, cut in half 1/3 c. grated Parmesan crosswise cheese2 t. brown sugar, packed 1 t. Cajun seasoning1 lb. lean ground beef 1 t. Worcestershire sauce1/2 lb. ground pork 1/2 t. salt1 onion, finely chopped 1/4 t. pepper1 red pepper, finely chopped 1/3 c. milk2/3 c. dry bread crumbs 1/2 c. barbecue sauce1 egg, beatenToss bacon slices with brown sugar; place in a skillet over medium ©Gooseberry Patch • www.gooseberrypatch.comheat. Cook bacon for 2 to 3 minutes; drain and set aside. In a largebowl, combine remaining ingredients except barbecue sauce. Forminto a loaf and place on a lightly greased, aluminum foil-lined bakingsheet. Spread barbecue sauce over loaf and top with bacon slices.Bake, uncovered, at 350 degrees for one hour to one hour and10 minutes, until bacon is crisp and meatloaf is firm. Letstand for 10 minutes before slicing. Serves 6. 14
  14. 14. Savory Potato-Topped Meatloaf1-1/2 lbs. lean ground beef 1/4 t. pepper1/2 c. dry bread crumbs 1/4 t. dried sage1 egg, beaten 1/8 t. garlic powder1 c. milk 1/4 c. crumbled blue cheese1/4 c. onion, chopped 2 c. mashed potatoes1 T. Worcestershire sauce 4 slices bacon, crisply1/2 t. dry mustard cooked and crumbled1 t. saltIn a large bowl, mix together all ingredients except cheese, potatoes ©Gooseberry Patch • www.gooseberrypatch.comand bacon. Pat into an ungreased 9"x5" loaf pan. Bake, uncovered,at 350 degrees for one hour to 1-1/4 hours. Remove from heat; drain.Combine cheese and potatoes; spread over meatloaf. Sprinkle withbacon. Return to oven for an additional 10 minutes, or untillightly golden. Makes 8 servings. 15
  15. 15. Cheese-Stuffed Meatloaf Italiano1 c. marinara sauce, divided 1-1/2 t. dried rosemary1 egg, beaten 1 lb. lean ground beef1 c. Italian-flavored dry 1/2 lb. ground Italian pork bread crumbs sausage2 cloves garlic, minced 3 pieces string cheeseIn a large bowl, combine 1/2 cup sauce, egg, bread crumbs, garlic androsemary. Add beef and sausage; mix well. Press half of mixture intoa greased 8"x4" loaf pan. Place 2 pieces string cheese, side-by-side,near one end of loaf. Cut remaining piece of string cheese in half; ©Gooseberry Patch • www.gooseberrypatch.complace pieces side-by-side at opposite end of loaf. Top with remainingbeef mixture; press down firmly to seal. Bake, uncovered, at350 degrees for 1-1/4 to 1-1/2 hours; drain. Spoon remaining sauceover loaf. Bake an 10 additional minutes; let stand 10 minutesbefore serving. Serves 6. 16
  16. 16. Mamma Mia Meatloaf1/2 c. tomato juice 1 lb. lean ground beef2 eggs, beaten 15-oz. container ricotta3/4 c. dry bread crumbs cheese2 T. plus 1 t. dried parsley, 1 c. mozzarella cheese, diced divided 1/2 c. cooked ham, diced1 clove garlic, minced 2 tomatoes, diced1/2 t. dried oregano 4 green onions, chopped1/2 t. salt 1/4 c. sliced black olives1/2 t. pepper ©Gooseberry Patch • www.gooseberrypatch.comIn a large bowl, combine tomato juice, eggs, bread crumbs,2 tablespoons parsley, garlic, oregano, salt and pepper. Add beef;blend well. Pat into an ungreased 9"x5" loaf pan. In a separate bowl,combine cheeses, ham and remaining parsley. Spread over loaf.Bake, uncovered, at 350 degrees for one hour. Sprinkle withremaining ingredients; return to oven for an additional15 minutes. Makes 4 to 6 servings. 17
  17. 17. Saucy Mushroom Meatloaf10-oz. bottle red steak sauce, 1 t. salt divided 1/4 t. pepper1/3 c. plus 1/4 c. warm 2 lbs. lean ground beef water, divided 1 c. soft bread crumbs2 T. onion, finely chopped 1 T. oil2 eggs, beaten 1/2 c. sliced mushrooms1 T. dried parsleyIn a large bowl, combine 1/2 cup sauce, 1/3 cup water, onion, eggs,parsley, salt and pepper. Mix in beef and bread crumbs. Pat into an ©Gooseberry Patch • www.gooseberrypatch.comungreased 9"x5" loaf pan. Set loaf pan in a 13"x9" baking pan. Bake,uncovered, at 350 degrees for 1-1/4 hours. At serving time, heat oilin a small skillet over medium heat. Sauté mushrooms until tender,about 3 minutes; drain. Stir in remaining sauce and water. Bring to aboil, stirring constantly. Spoon mushroom sauce over meatloaf.Makes 6 to 8 servings. 18
  18. 18. Meatloaf Shepherd’s Pie2 eggs, beaten 1-1/2 lbs. ground beef1 c. milk 2  4-oz. pkgs. butter & herb1-3/4 c. soft bread crumbs instant mashed potato1/4 c. onion, chopped flakes1 t. salt 1 t. mustard1/2 t. dried sage 1/2 c. shredded Cheddar1/4 t. pepper cheeseIn a large bowl, mix together eggs, milk, bread crumbs, onion andseasonings. Add beef and mix well. Press into the bottom and up the ©Gooseberry Patch • www.gooseberrypatch.comsides of an ungreased deep-dish 9" pie plate. Bake, uncovered, at350 degrees for 35 to 40 minutes. Meanwhile, prepare potato flakesaccording to package directions; stir in mustard. Drain meatloaf;spread potatoes over top. Sprinkle with cheese. Bake anadditional 3 to 5 minutes, until cheese melts. Let stand for5 minutes before cutting. Serves 6. 19
  19. 19. Turkey Meatloaf with Cranberry Glaze16-oz. can whole-berry 1 egg, beaten cranberry sauce, divided 1 c. soft bread crumbs1/2 c. chili sauce 1 onion, finely chopped1-1/4 lbs. lean ground 3/4 t. poultry seasoning turkey 1/2 t. salt1/2 lb. ground pork 1/8 t. pepperIn a small bowl, blend 1/3 cup cranberry sauce and chili sauce; setaside remaining cranberry sauce for garnish. In a large bowl, ©Gooseberry Patch • www.gooseberrypatch.comcombine remaining ingredients. Stir in one-third of cranberry saucemixture. Mix until well blended. Pat into an 8"x4" loaf pan lightlysprayed with non-stick vegetable spray. Bake, uncovered, at350 degrees for one hour. Top with reserved cranberry saucemixture and bake an additional 10 minutes. Let stand for10 minutes before slicing. Serve with remaining cranberrysauce. Makes 6 servings. 20
  20. 20. Meatloaf-for-One in a Mug2 T. milk 1 t. onion soup mix1 T. catsup 1/4 lb. lean ground beef2 T. quick-cooking oats, Garnish: additional catsup uncookedIn a small bowl, combine milk, catsup, oats and soup mix. Add beefand mix well. Pat into a microwave-safe coffee mug sprayed withnon-stick vegetable spray. Cover with plastic wrap and microwaveon high for 3 minutes, or until meat is no longer pink. Drain; letstand for 3 minutes. Serve with additional catsup. Makes one ©Gooseberry Patch • www.gooseberrypatch.comserving. 21
  21. 21. Meatloaf-Stuffed Green Peppers6 green peppers, tops 1-1/2 c. cooked rice removed and seeded 1/4 c. onion, chopped27-oz. jar spaghetti sauce, 3/4 c. shredded Cheddar divided cheese2 c. baked meatloaf, choppedChop pepper tops to equal 1/4 cup; set aside. Bring a Dutch oven ofwater to a rolling boil over medium-high heat. Add whole peppersand boil for 3 minutes; drain well. Spread one cup sauce in anungreased 9"x9" baking pan; set aside. In a saucepan, combine ©Gooseberry Patch • www.gooseberrypatch.commeatloaf, rice, onion, chopped pepper and remaining sauce. Cookand stir over medium-high heat for 5 to 10 minutes, until heatedthrough. Stuff peppers with meatloaf mixture; arrange on sauce inbaking pan. Bake, uncovered, at 375 degrees for 15 to 20 minutes, oruntil heated through and peppers are tender. Sprinkle withcheese; let stand until melted. Serves 6. 22
  22. 22. Muffin-Tin Pizza Loaves1 egg, beaten 1-1/2 lbs. ground beef1/2 c. pizza sauce 1-1/2 c. shredded mozzarella1/4 c. Italian-flavored dry cheese bread crumbs Optional: additional pizza1/2 t. Italian seasoning sauce, warmedIn a large bowl, combine egg, pizza sauce, bread crumbs and Italianseasoning. Add beef; mix well. Press into the bottoms and up thesides of 12 greased muffin cups. Spoon cheese into the centers. Bake,uncovered, at 375 degrees for 15 to 18 minutes. Serve with ©Gooseberry Patch • www.gooseberrypatch.comadditional pizza sauce, if desired. Makes 12 servings. 23
  23. 23. Meatloaf Washington10-1/2 oz. can beef gravy, 1 t. salt divided 2 lbs. ground beef1-1/2 c. day-old bread, cubed 8-oz. tube refrigerated1 egg, beaten crescent rolls1/4 c. onion, choppedIn a large bowl, combine 1/4 cup gravy, bread cubes, egg, onion andsalt. Add beef; blend well. Pat into a greased 9"x5" loaf pan. Bake,uncovered, at 375 degrees for one hour. Remove loaf from pan; drainwell and place on a lightly greased 13"x9" baking pan. Unroll ©Gooseberry Patch • www.gooseberrypatch.comcrescent rolls; seal perforations. Cover top and sides of meatloaf withdough; trim excess. Bake an additional 10 to 15 minutes, untilgolden. Warm remaining gravy and serve with meatloaf.Makes 8 servings. 24
  24. 24. Slow-Cooker Meatloaf Burgers1 onion, sliced 1 T. catsup1 stalk celery, chopped 4 cloves garlic, minced2 lbs. lean ground beef 1 t. Italian seasoning1-1/2 t. salt, divided 1 bay leaf1/4 t. pepper 6 to 8 hamburger buns, split2 c. tomato juicePlace onion and celery in a slow cooker; set aside. In a large bowl,combine beef, one teaspoon salt and pepper. Form into 6 to 8patties; arrange in slow cooker. In a separate bowl, stir together ©Gooseberry Patch • www.gooseberrypatch.comtomato juice, catsup, garlic, Italian seasoning, bay leaf and remainingsalt. Spoon juice mixture over patties. Cover and cook on lowsetting for 7 to 9 hours. At serving time, discard bay leaf. Servepatties on buns with sauce from slow cooker. Serves 6 to 8. 25
  25. 25. Cornbread & Jalapeño Meatloaf1-1/2 lbs. ground beef 3/4 c. frozen corn, thawed1/2 lb. ground pork 1/2 c. onion, minced1/2 c. cornbread, crumbled 3 to 4 jalapeño peppers,1/4 c. milk seeded and minced1 egg, beaten 2 cloves garlic, minced1/2 c. sour cream 1 t. salt1/2 c. shredded Pepper Jack 1 t. pepper cheeseMix beef and pork in a large bowl; set aside. In a separate bowl, ©Gooseberry Patch • www.gooseberrypatch.comcombine remaining ingredients; mix well. Stir cornbread mixtureinto meat mixture. Form into a rounded loaf; place in a lightlygreased 2-quart casserole dish. Bake, uncovered, at 350 degrees for45 minutes. Cover loosely with aluminum foil; return to oven for anadditional 10 to 15 minutes. Makes 8 servings. 26