Meatloaf

Meatloaf is such an iconic meal here in the U.S. For years, I'd fix meatloaf every week for Sunday dinner, usually with either mashed or baked potatoes, a green veggie, and dessert. Defintely one of those meals everyone in the family looked forward to.

That said, here are six yummy meatloaf recipes, including Turkey Meatloaf and Southwest Meatloaf. Enjoy!

MELT-IN-YOUR-MOUTH BUTTERMILK MEATLOAF

This is from John Mitzewich who wrote for The Spruce Eats. He wrote, "This easy meatloaf recipe sure lives up to its name. The buttermilk works its tangy magic to make this meatloaf tender, moist, and delicious. A glossy brown sugar glaze finishes off the meatloaf and is a perfect complement to the flavorful ingredients like onion, garlic, tarragon, Worcestershire sauce, and hot sauce that make it into the mixture. Enjoy this winning meatloaf with mashed potatoes and green beans for a complete meal."

To view this online, go to https://www.thespruceeats.com/buttermilk-meatloaf-recipe-101521.

Ingredients

For the Meatloaf:

2 tablespoons butter

1 onion (minced)

2 cloves garlic (minced)

2 1/2 pounds ground beef

2 1/2 teaspoons salt

1 teaspoon black pepper

1 teaspoon dried tarragon

1 tablespoon Worcestershire sauce

1/2 cup ketchup

3/4 cup buttermilk

2 eggs (beaten)

1 teaspoon hot sauce

1 cup breadcrumbs (plain)

For the Glaze:

1/3 cup brown sugar

1 teaspoon cider vinegar

2 teaspoons Dijon mustard

Directions

Note: While there are multiple steps to this recipe, this meatloaf dish is broken down into workable categories to help you better plan for cooking.

Make the Meatloaf:

Gather the ingredients.

In a sauté pan over medium heat, melt the butter. Add the onions and sauté for about 5 minutes, or until translucent.

Remove from the heat, stir in the garlic, and let cool to room temperature.

Preheat the oven to 325 F.

In a large bowl, add the ground beef, the onion and garlic mixture, and all of the remaining meatloaf ingredients. Gently mix to incorporate.

Lightly grease the bottom of a shallow roasting pan with a few drops of oil.

Wet your hands with cold water and form the meatloaf mixture into a loaf shape, about 6 inches wide by about 3 to 4 inches high.

Bake for 30 minutes.

Make the Glaze:

Gather the ingredients.

While the meatloaf is baking, combine the brown sugar, vinegar, and Dijon mustard in a small bowl.

Remove the meatloaf from the oven and evenly spread the glaze over the top with a spoon. If you like, you can put a little of the glaze on the sides, but most of it should go on the top.

Bake for about 30 minutes more. Insert an instant-read thermometer into the center to make sure the meatloaf is done; it should reach at least 160 F.

Serve and enjoy.

SOUTHWEST MEATLOAF

Recipe Yield: Makes 6 to 8 servings

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

View this online at https://diabeticgourmet.com/diabetic-recipes/southwest-meatloaf.

Ingredients

2 pounds ground beef (95% lean)

1 cup soft bread crumbs

3/4 cup finely chopped onion

1/2 cup finely chopped red bell pepper

1/2 cup frozen corn, thawed

1/2 cup milk

1 egg

1 large clove garlic, minced

2 teaspoons salt

1-1/2 teaspoons chili powder

1 teaspoon ground cumin

1/4 teaspoon pepper

1/2 cup thick and chunky salsa

Directions

Heat oven to 350F. Combine all ingredients in large bowl except salsa, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan. Bake in 350F oven 1 hour, 15 minutes to 1 hour, 20 minutes, until internal temperature reaches 160F.

Let stand 10 minutes. Top with salsa; cut into slices.

Nutritional Information Per Serving: Calories: 280; Fat: 9 g; Saturated Fat: 4 g; Fiber: 1.8 g; Sodium: 313 mg; Cholesterol: 120 mg; Protein: 34 g; Carbohydrates: 12 g

MUSHROOM MEATLOAF

Yield: 8 servings

View online: http://diabeticgourmet.com/recipes/html/739.shtml

Source: Secrets of Good-Carb Low-Carb Living

Ingredients

1-1/2 pounds 95-percent-lean ground beef or ground turkey

2 cups very finely chopped fresh mushrooms

3/4 cup very finely chopped onion

3/4 cup quick-cooking (1-minute) oats

8-ounce can tomato sauce with roasted garlic or Italian herbs

1/4 cup plus 2 tablespoons fat-free egg substitute

1/4 cup very finely chopped fresh parsley, or 1 tablespoon plus 1 teaspoon dried parsley

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon salt

Directions

Place all of the ingredients except for 1/2 cup of the tomato sauce in a large bowl, and mix well.

Coat a 9-by-5-inch meatloaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf.

Bake uncovered at 350 degrees for 35 minutes. Spread the remaining tomato sauce over the meatloaf and bake for 30 additional minutes, or until the meat is no longer pink inside and a meat thermometer reads at least 160 degrees.

Remove the loaf from the oven, and let sit for 10 minutes before slicing and serving.

Nutritional Information Per Serving: Calories: 160; Protein: 20 g; Fat: 4.4 g; Sodium: 399 mg; Cholesterol: 45 mg; Saturated Fat: 1.6 g; Dietary Fiber: 1.7 g; Carbohydrates: 9 g; Exchanges: 1/2 Bread/Starch, 3 Low-Fat Meat, 1 Vegetable

MEATLOAF MUFFINS

Some of the nicknames we give ourselves while we’re on the web are interesting. This one comes from CountryLady from Ontario, Canada, and is posted on Food.com. She wrote, “Another good one from Toronto Chef Michael Bonacini. Not your ordinary meat loaf, its great with his Macaroni & Cheese and a green vegetable for a ‘retro’ dinner!!!!” Total Time: 30 minutes; Prep Time: 10 minutes; Cook Time: 20 minutes; Yield: 12 muffins.

To view this online, click here.

Ingredients

1 1⁄2 lbs ground beef

1 1⁄4 cups finely chopped onions

1 cup breadcrumbs

2⁄3 cup ketchup

1 dash hot sauce

1 dash Worcestershire sauce

2⁄3 cup finely chopped fresh parsley

3 large eggs, lightly beaten

1⁄2 teaspoon thyme

1 teaspoon salt

1⁄2 teaspoon pepper

barbecue sauce, for glaze

Directions

Combine all ingredients in a large bowl& mix until well blended- do not over mix.

Place a 2 inch wide parchment strip across each mould of the muffin tin, coming up from each side by about 2 inches.

This will be used for unmoulding after they are cooked.

Using an ice cream scoop or a large spoon, generously fill each section of the muffin tin with meat, rounding the top to obtain a muffin shape.

Brush with BBQ sauce & bake in a preheated 350F oven for 15- 20 mins (or until meat thermometer reaches 160F), brushing occasionally with more BBQ sauce.

BEST EVER MEATLOAF

This comes from FamilyTime, and begins, “This moist and delicious meatloaf gets exceptional flavor from dry onion soup and a can of tomato soup. It's easy and tasty!”

Serves: 8 servings; Prep Time: 10 minutes; Cook Time: 80 minutes

To view this online, click here.

Ingredients

2 pounds ground beef

1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup (Regular or Healthy Request®)

1 envelope (about 1 ounce) dry onion soup and recipe mix

1/2 cup plain dry bread crumbs

1 egg, beaten

1/4 cup water

Directions

Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.

Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing.

Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Serve the soup mixture with the meatloaf.

Easy Substitution: You can substitute Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) for the Tomato Soup.

Serving Suggestion: Serve with a steamed vegetable blend. For dessert serve brownies.

TURKEY MEATLOAF

This comes from Sam Sifton in The New York Times cooking email. Sam wrote, “This is a recipe that helps explain the Twitter-era term ‘humblebrag.’ I made it for the celebrated writer and filmmaker Nora Ephron after a different recipe resulted in a disaster and I had to discard the result with only a few hours before my dinner with -- did I mention? -- Nora Ephron. It derives from a meatball dish once cooked by the chef Mark Ladner at the restaurant Lupa in Manhattan, and published as a recipe in Details magazine in the early years of the century. I scaled it up over the years, increasing some spices here and there, lessening others, until I had what I thought to be a pretty terrific meatloaf. But don't take my word for it. ‘This is remarkable,’ Ms. Ephron told me. I'm bragging about it still.” Yield: 6 to 8 servings; Time: 1 hour 30 minutes.

This was featured in “Potlucky” and can be viewed online here.

Note: This recipe calls for 1 cup red wine. If, like me, you don’t keep wine or any alcohol around the house, I imagine you could replace this with 1 cup water. Yes, this will affect the taste a little, but it’s do-able.

Ingredients

8 cloves garlic, minced

1 tablespoon finely chopped fresh rosemary

1/4 teaspoon red pepper flakes

1 cup fresh bread crumbs of any provenance

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup whole milk

1 pound ground turkey

1 pound sweet Italian pork sausage, casing removed, crumbled

1/4 cup extra-virgin olive oil

4 ounces bacon, chopped

1 medium red onion, finely chopped

1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed

1 cup red wine

1/4 bunch mint

Preparation

Preheat the oven to 450 degrees. Combine 2/3 of the garlic, the rosemary, pepper flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage and mix once more to combine; don’t overmix. Transfer onto a board and shape into a fine meatloaf, about 9 inches long and 4 inches wide.

Place in a baking pan with high sides (a 9 x12 pan with 2-inch sides works well), drizzle with about 2 tablespoons of olive oil and bake for 25 minutes, turning halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees.

Meanwhile, in a medium saucepan over medium heat, fry the bacon in the remaining 2 tablespoons of oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil.

Pour the sauce over the meatloaf, cover tightly with foil and bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes.

Transfer the meatloaf to a platter and let stand, tented with foil, for 10 minutes. Cut into thick slices, spoon tomato sauce over the top and scatter with torn mint leaves.