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Meat Loaf Recipes
| Good Basic Meat Loaf |
| This is the basic recipe from which all the others derive. This may be one of the most basic of the presently-popular comfort foods. An older recipe - cut down on the salt for today's style of cooking. |
| 1 | egg, slightly beaten |
| 2 tsp. | salt |
| 3/4 cup | water or milk |
| 1 cup | soft bread crumbs |
| 2 Tbsp. | minced onion or onion flakes |
| 2 lb. | lean ground beef |
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| Pat into a greased loaf pan or shape in a roll and place in a shallow baking pan. Over the top lay 4 bacon strips, if meat is lean. Bake 1 hour in 350 degree oven. |
| Serve hot with tomato sauce. Or serve cold with pepper relish or chili sauce. Serves 6 to 8. |
 Oatmeal Meat Loaf |
| Replacing the breadcrumbs with oatmeal makes this meatloaf moist and tender. |
| 1 1/2 lb. | ground beef |
| 1 cup | tomato sauce or ketchup |
| 3/4 cup | uncooked oatmeal |
| 1/2 cup | chopped onion |
| 1 | egg |
| 1 tsp. | salt |
| 1/8 tsp. | pepper |
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Combine all ingredients; mix well.
Form into a loaf, bake in a shallow baking pan in preheated 350 degreee oven for about 1 hour. |
| VARIATION: Shape into 6 individual loaves. Bake in shallow pan in preheated 350 degree oven for 25-30 minutes. |
| Top Ramen Meatloaf |
| You use a pack of Ramen Noodle Soup to season this meatloaf. |
| 1 pkg. | beef flavor Top Ramen |
| 1/4 c. | onion, chopped |
| 1/4 c. | celery, chopped |
| 3 tbsp. | parsley, chopped |
| 1 (8 oz.) can | tomato sauce |
| 2 | eggs, beaten |
| 1 1/2 lbs. | lean ground beef |
Before opening, break up Ramen noodles into small pieces and combine in a mixing bowl with the seasonings from the flour packet, onion, celery, parsley, tomato sauce, and eggs. Stir together and mix in ground beef. Shape into a firm loaf in a buttered loaf pan. Bake at 375 degrees for 50 to 60 minutes.
Cool for 12 minutes before serving. Serves 6. |
| Heart-Shaped Meat Loaf |
| For a special Valentine's Day Meat Loaf, prepare your
favorite meat loaf recipe and form into a heart shape. Pour tomato
sauce or ketchup over the loaf before baking. |
Dutch Meat Loaf  |
| This is our Absolutely Favorite Meatloaf! This recipe has gone home with many, many dinner guests. It's been in our family since the 1950's when it was found on a Hunt's Tomato Sauce advertising matchbook. I've seen it recently with a slight variation on the back of a can of the very same Hunt's tomato sauce and TV chef Nathalie Dupree featured it on her show! |
| 1 1/2 lb. | ground beef |
| 1 cup | bread crumbs |
| 1 medium | onion, grated |
| 1/2 8-oz. can | tomato sauce, reserving remainder |
| 1 | egg |
| 1 1/2 tsp. | salt |
| 1/2 | tsp. pepper |
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| Mix all ingredients and form into a loaf. Bake in a shallow baking pan in preheated 350 degreee oven for 1 to 1-1/2 hour. |
| Sauce: |
| remaining 1/2 can | tomato sauce |
| 1 can | water |
| 2 Tbsp. | prepared mustard, brown pref. |
| 2 Tbsp. | vinegar |
| 2 tbsp. | brown sugar |
| Mix sauce ingredients and pour over meat loaf. Continue baking, basting occasionally. The sauce is delicious over rice. (I often double the amount of sauce by using a 15-oz. can of tomato sauce. Put 4-oz. of sauce in the meatloaf and combine the remainder with twice the other sauce ingredients.) |
| LOWER FAT VARIATION: Instead of cooking the sauce with the meatloaf, combine the sauce ingredients in a saucepan. Heat just to a boil, stir, and use to baste loaf while baking. Pass remaining sauce at the table. |
| Baked Meat Loaf Alaska |
| A convenience food delight! |
| 1-1/2 lb. | ground beef |
| 1 pkg. | brown gravy mix |
| 2 tsp. | onion flakes |
| 1/4 tsp. | black pepper |
| 4 servings | prepared instant mashed potatoes |
| 1 tsp. | Freeze-dried chopped chives |
| 1/2 cup | shredded Cheddar cheese |
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| Mix beef, gravy mix, onion flakes and pepper well; shape into a loaf 2-inches high. |
| Prepare instant mashed potatoes according to package directions adding chopped chives. Spread over meatloaf. Bake in 350 degree oven 55 minutes. Top with shredded Cheedar cheese and bake until cheese melts. |
| Makes 6 servings. |
| Meat Loaf Wellington |
| One of those very classy recipes from the 1970's. Put on your best polyester to get into the mood. |
| 1 can |
cream of mushroom soup |
| 2 lb. |
ground beef |
| 1/2 cup |
fine dry bread crumbs |
| 1/3 cup |
finely chopped onion |
| 1 |
egg, slightly beaten |
| 1 tsp. |
salt |
| 1/3 cup |
water |
| 1 pkg. |
refrigerated crescent rolls |
| Mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, egg and salt. Shape firmly into loaf (8x4-in.); place in shallow baking pan. Bake at 375 degrees for 1 hour 15 minutes. |
| Crescent Roll Crust: After 1 hour, spoon off fat. Separate crescent rolls; place crosswise over top and down sides of meat loaf, overlapping slightly. Bake 15 minutes more. |
| Blend remaining soup, water, and 2 to 3 tablespoons drippings. Heat; stir occasionally. Serve with loaf. |
| Makes 6 servings. |
| Ham Loaf |
| A Great Recipe for the Leftover Ham from Easter. |
| 2 | beaten eggs |
| 1/2 cup | milk |
| 1/2 cup(about 14) | finely crushed saltines |
| 1/2 cup | finely chopped onion |
| 1/2 tsp. | dry mustard |
| 1/8 tsp. | pepper |
| 1 lb. | ground fully cooked ham |
| 1 lb. | ground pork |
| 1/2 cup | brown sugar |
| 2 Tbsp. | vinegar |
| 1/2 tsp. | dry mustard |
| Combine eggs, milk, crushed crackers, onion, 1/2 teaspoon dry mustard, and pepper. Add ground ham and ground pork; mix well. Shape into an 8x4-inch loaf and place into a 13x9x2-inch baking pan. Bake in a preheated 350 degree oven for 1 hour. |
| For glaze, combine brown sugar, vinegar and 1/2 teaspoon dry mustard. Spoon glaze over loaf. Bake 20 minutes more, basting with sauce occasionally. |
NOTE: This recipe is easy to make in a food processor. I place the flavoring ingredients in first and give it a spin. Then I gradually add each of the meats (weighed out to 1 lb. each), alternating chunks of leftover ham and the meat trimmed from a couple of nice, thick porkchops. Pulse until the loaf is nicely chopped and blended.
| Makes 8 to 10 servings. |
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| Spinach Swirl Turkey Loaf |
| Something a bit lighter and fancier. |
| 1 pkg.(about 1-1/4 lb.) | ground turkey |
| 3/4 cup | fine bread crumbs |
| 3/4 cup | finely chopped onion |
| 2 | eggs, slightly beaten |
| 1 8-oz. can | tomato sauce, divided |
| 1 tsp. | Worchestershire sauce |
| 1 tsp. | prepared mustard |
| 3/4 tsp. | dried oregano leaves |
| 1 10-oz. pkg. | frozen spinach, thawed and well drained |
| 3/4 tsp. | garlic salt |
| 1-1/2 cup | longhorn or cheddar cheese, shredded |
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| Grease jelly roll pan, 15x10x1-inch. Preheat oven to 350 degrees. Mix turkey, bread crumbs, onion, eggs, 1/4 cup tomato sauce, Worchestershire sauce, mustard and oregano. Salt and pepper to taste. Pat into a rectangle, 8x10 inches, on a piece of aluminum foil, 18x12 inches. Arrange spinach on turkey mixture to within 1/2-inches of edges; sprinkle with garlic salt and cheese. Roll up rectangle carefully, beginning at 8-inch side and using foil to lift. PRESS EDGES AND ENDS OF ROLL TO SEAL. Place seam side down in pan. Bake 1 hour 10 minutes. Drizzle with remaining tomato sauce. Bake 15 minutes longer. |
| Makes 6 servings. |
| Fannie Farmer Jr. Loaf |
| This recipe was found in a copy of The Fannie Farmer Junior Cook Book, the text used in Home Economics classes at Falls Church High School in Virginia in 1945. |
| 2 lb. | lean beef, choped at the market |
| 1 | egg |
| 1/4 cup | melted butter |
| Few gratings nutmeg |
| 1 tsp. | salt |
| 1/4 tsp. | pepper |
| 4 slices | fat salt pork or bacon |
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| Mix the beef, egg, 2 tbsp. melted butter, numteg, salt and pepper. |
| Shape with your hands into a roll 6 inches long. |
| Place on a rack in a baking pan and put the pork or bacon on top. |
| Bake 30 minutes in a hot oven (400 degrees F). Have ready 1/4 cup melted butter in 1 cup of boiling water and pour a little of this over the meat loaf every 10 minutes as it bakes. |
| Serve with Quick Tomato Sauce, if you like. |
| Quick Tomato Sauce: Heat together slowly 1 can concentrated tomato soup, 1 slice of onion, bit of bay leaf, sprig of parsley and 4 whole cloves. Strain. |
| This will serve 6 or 8 persons. You can use any that is left over cold. |
| Meat Loaf Volcanos |
| This one is just for fun. |
| 1 lb. | ground beef |
| 2 Tbsp. | crumbled crisp bacon |
| 1 Tbsp. | grated Romano cheese |
| 1 8-oz. can | tomato sauce |
| 1/2 cup | breadcrumbs |
| 1 | egg |
| Salt & pepper to taste |
| 2 Tbsp. | chopped onion |
| 8 oz. | mozzarella cheese, sliced |
| 4 | hard cooked eggs, peeled |
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| Combine meat, bacon, cheese, 2 tablespoons tomato sauce, bread crumbs, uncooked egg, salt, pepper, and onion. Divide meat mixture into 4 parts and shape each part around a hard-cooked egg and form into cone shapes. Make small indent in top of each cone. |
| Line baking pan with foil; spoon thin layer of sauce on bottom and sides of pan. Place meat cones in pan and top each with 2 tablespoons of tomato sauce. Bake in preheated 350-degree oven for 30 minutes. Top each cone with 1 tablespoon tomato sauce and a 2x2-inch square of mozzarella and continue to bake until the cheese melts. |
| The Kids Won't Know Meat Loaf |
| Disguise thoose nutritious vegetables in a tasty meatloaf. |
| 1 to 2 lb. | hamburger |
| 1 | egg |
| Seasonings: garlic powder, onion soup mix |
| 1/2 cup | untoasted wheat germ (or crumbs or oatmeal) |
| 1/4 cup | ketchup and/or |
| 1/4 cup | grated cheese and/or |
| 1/2 cup | rice |
| 1/4 to 1/2 cup | cooked pureed vegetables |
| Mix all ingredients and place in a bread loaf pan. Bake at 350 degrees for 45 minutes. Drain off excess fat. Freeze or refrigerate if not serving right away. |
| Variation: Form meatballs from the above ingredients and freeze for future use in meal-size quantities best suited to your family's needs. |
| Mom's Meat Loaf |
| 10-3/4 oz. can | cream of mushroom soup |
| 2 lb. | ground beef |
| 1 envelope | dry onion soup mix |
| 1/2 cup | dry bread crumbs |
| 1 | egg, beaten |
| 1/4 cup | tomato sauce |
| Salt and pepper to taste |
| 1/2 cup | water |
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| In large bowl, mix together 1/2 cup of mushroom soup and all ingredients except water. Shape into a loaf and place in a 9x11x2-inch baking dish. |
| Mix together remaining mushhroom soup and water. Pour over meat laof. Bake in 350-degree oven for 1 hour and 20 minutes. |
| Serves 6 to 8. |
| Food Processor Meat Loaf |
| Does a food processor really save you all that much work? |
| 1 lb. | beef, cut into 1-in. cubes |
| 2 slices | white bread, quartered |
| 1 small | onion, quartered |
| 1 small | green pepper, cut into 1-in. pieces |
| 1 | egg |
| 2 tsp. | salt |
| Pepper to taste |
| Catsup |
| Place meat cubes into processor bowl with chopping blade. Process 15 to 20 seconds, until desired texture is reached. Remove meat from bowl; set aside. In bowl with chopping blade, add bread and process 10 secinds, until crumbs form. Add onion and green pepper, pulse 5 or 6 times to chop onion and pepper to desired texture. Add chopped meat, egg, salt and pepper. Process until blended, about 10 seconds. |
| Shape into loaf. Decorate top with catsup. Bake in 350 degree oven for 45 to 60 minutes or until done. |
| Makes 4 servings. |
| An Early Meat Loaf Recipe |
The famous American chef James Beard said Meat Loaf was a modern development.
He cites this early recipe taken from the circa 1900 cookbook of Mrs. Sarah Tyson Rorer. |
| 4 pounds | of the round |
| 1 pint | breadcrumbs |
| 2 Tbsp. | chopped parsley |
| 1 level tsp. | pepper |
| 4 | eggs |
| 1 | good sized onion |
| 2 tsp. | salt |
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| "Chop the meat very fine; add all the ingredients and mix well; add the eggs unbeaten. Pack this down into a square bread pan until it takes the shape of the pan. Turn it out carefully into a greased baking or roasting pan and bake it in a moderatley quick oven for 2 hours, basting every 15 minutes with a little hot stock. When done, stand away until perfectly cold. Serve, cut in thin slices, with horseradish cream or cold tomato sauce". |
| Cheesy Meat Loaf |
| A hearty meat loaf for the cooler weather. |
| 1/2 cup | chopped onion |
| 1/4 cup | chopped green pepper |
| 1 8-oz. can | tomato sauce |
| 2 | beaten eggs |
| 4 oz. | American cheese, diced |
| 1 cup | soft bread crumbs |
| 1 tsp. | salt |
| Dash of pepper |
| 1/4 tsp. | dried thyme leaves, crushed |
| 1-1/2 lb. | ground beef |
| 1/2 lb. | ground pork |
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| Cook vegetables in boiling water until tender; drain. Stir in remaining ingredients except meat. Add meat; mix well. Shape into loaf in baking dish. Bake at 350 degrees for 1-1/2 hours. |
| Makes 8 to 10 servings. |
| This Is It Meat Loaf |
| Recommended by Jane and Michael Stern. |
| 1 lb. | ground beef |
| 1/2 lb. | ground pork |
| 1/2 lb. | ground veal |
| 2 | eggs, beaten |
| 3/4 cup | finely chopped onion |
| 1 Tbsp. | Worchestershire sauce |
| 1-1/2 tsp. | dry mustard |
| 1 tsp. | salt |
| 1/2 tsp. | pepper |
| 1-1/2 cups | dry bread crumbs |
| 3/4 cup | tomato JUICE |
| 6 strips | bacon |
| 1 8-oz. can | tomato SAUCE |
| Preheat oven to 350 degrees. Mix meats, eggs, onion, Worchestershire, mustard, salt, pepper, bread crumbs and tomato JUICE together. Mix with hands, "fluffing" loaf rather than compressing it. You want a mixture you can mold into a bomb-shaped loaf. |
| Mold into a loaf 8-10 inches long and 4-inches high on shallow casserole or baking dish (with a rim to hold dripppings). Cover top with bacon strips, laid on in a diagonal pattern. Pour tomato SAUCE evenly over loaf. Bake 1 hour and 15 minutes. Bacon, which will have blackened, may be removed if desired before serving. Makes 6 to 8 servings. |
| John Gambling's Radio Meat Loaf |
John Gambling of WOR Radio in New York raves about his wife's meat loaf often on the air.
Here's the recipe for what he claims is the best meat loaf ever. |
| 3 lb. | ground round, or mixture of beef, pork and veal |
| 2 | eggs |
| 1/2 cup | bread crumbs |
| 1/2 cup | milk |
| 1 pkg. | onion soup mix |
| 1/2 tsp. | salt |
| 1/2 tsp. | pepper |
| 1/2 tsp. | garlic salt |
| 1 tsp. | dried parsley |
| 1 14-oz. jar | spaghetti sauce |
| Place meat, eggs, bread crumbs, milk, soup mix, salt, pepper, garlic salt and parsley in large bowl. Using your hands; mix mixture well. |
| Shape into loaf and place in a large rectangular baking dish. Bake in a 350-degree oven for 45 minutes. Drain fat; cover with spaghetti sauce and continue baking for 20 additional minutes. Serve with fluffy mashed potatoes. |
| Makes 6 servings. |
| Beef and Horseradish Loaf |
| This recipe is from an American "translation" of an English cookbook. |
| 1/2 cup | strong beef broth |
| 2 cups | soft bread crumbs |
| 1 lb. | ground beef |
| 1 | large onion |
| 1 Tbsp. | grated horseradish |
| 3 | eggs |
| 2 Tbsp. | cream sherry |
| Salt and pepper |
| Put the broth in a saucepan and bring to a boil. Sprinkle in the bread crumbs and stir till the crumbs have absorbed all the broth. |
| Put the ground beef into a bowl with the bread crumb mixture. Peel and chop onion and add to the meat with the grated horseradish, eggs, sherry and seasoning. Mix well with a wooden spoon until all the ingredients are well blended. |
| Grease an ovenproof dish and press in the mixture. Smooth the top and bake for 45 minutes. Serve hot with boiled potatoes and buttered carrots. |
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