Cooking Meatloaf Food

TOP RATED CLASSIC MEATLOAF

Ingredients:

• 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
• 3/4 cup ketchup
• 2 tablespoons firmly packed brown sugar
• 1 cup water
• 2 tablespoons mustard
• 2 tablespoons vinegar

Steps:

• 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.

EASY MEATLOAF

Ingredients:

• 1 ½ pounds ground beef
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 cup dried bread crumbs
• salt and pepper to taste
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard
• ⅓ cup ketchup

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

SLOW-COOKER MEATLOAF

Ingredients:

• 2 1/4 pounds ground meatloaf mix (a combination of beef, pork and veal)
• 1 cup panko breadcrumbs
• 2 large eggs
• 1 1/4 cups ketchup
• 2 tablespoons Worcestershire sauce
• 4 scallions, finely chopped
• 2 tablespoons chopped fresh parsley, plus more for topping
• 2 teaspoons chopped fresh thyme
• Kosher salt and freshly ground pepper
• 12 ounces small fingerling potatoes, halved lengthwise
• 3 carrots, sliced 1 inch thick
• 1/4 cup low-sodium chicken broth
• 2 tablespoons packed light brown sugar

Steps:

• Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf.
• Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high.
• When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes.
• Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley. Reserve the remaining half for Meatloaf Quesadillas.