Meatloaf - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post is dedicated to the humble Meatloaf.

Meatloaf seems to be one of those iconic comfort foods, at least in the U.S. For a number of years, my kids were convinced that meatloaf was the perfect Sunday dinner (we had it almost every week).

And so, here's to that iconic comfort food, with six meatloaf recipes, including Athenian Meatloaf with Yogurt-Cucumber Sauce and Old-Fashioned Meatloaf. Enjoy!

BEST EVER MEATLOAF

This is 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.

ATHENIAN MEATLOAF WITH YOGURT-CUCUMBER SAUCE

Makes 8 servings

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=1258

View recipe with photo: http://diabeticgourmet.com/recipes/html/1258.shtml

Ingredients

2 pounds 96% lean Ground Beef

1 cup soft bread crumbs*

3/4 cup finely chopped onion

1/2 cup 2% milk

1 large egg

1 tablespoon plus 1-1/2 teaspoons dried Greek seasoning, divided

1 cup low-fat or regular Greek-style yogurt

1/2 cup diced cucumber

* To make soft breadcrumbs: Tear several slices of fresh bread (French or whole wheat work well) into 1-inch pieces and pulse in a blender or food processor to make coarse crumbs. One slice of bread yields about 1/2 cup soft breadcrumbs.

Directions

Preheat oven to 350F. Combine Ground Beef, bread crumbs, onion, milk, egg, 1 tablespoon Greek seasoning in large bowl, mixing lightly but thoroughly.

Shape beef mixture into 10 x 4-inch loaf on rack in broiler pan.

Bake in 350F oven 1-1/4 to 1-1/2 hours, until instant-read thermometer inserted into center registers 160F.

Meanwhile, combine yogurt, cucumber and remaining 1-1/2 teaspoons Greek seasoning in medium bowl. Set aside.

Let stand 10 minutes; cut into slices. Serve with cucumber-yogurt sauce.

Nutritional Information Per Serving: Calories: 187; Protein: 26 g; Fat: 6 g; Sodium: 240 mg; Cholesterol: 95 mg; Saturated Fat: 3 g; Dietary Fiber: .4 g; Carbohydrates: 6 g

STUFFED QUESO MEATLOAF

This comes from the Food Network Kitchen, and begins, “There's a spicy molten center waiting in each slice of this queso-inspired meatloaf.”

Total:1 hr 50 min; Active: 40 min; Yield: 4 to 6 servings; Level: Easy

To view this online, click here.

Ingredients

Three 6-inch corn tortillas

1 pound ground beef

1 pound ground pork

2 large eggs, lightly beaten

1 small onion, grated

1 clove garlic, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1 cup canned diced tomatoes with green chiles, drained

Kosher salt and freshly ground black pepper

8 ounces processed cheese, such as Velveeta, cut into 4 rectangular sticks

1/2 cup pickled jalapeno slices

1 cup ketchup

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F and line a baking sheet with parchment.

Pulse the tortillas in a food processor until they are crumbs and transfer to a large bowl. Add the beef, pork, eggs, onion, garlic, chili powder, cumin, 1/2 cup of the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Mix with your hands until well combined.

Using your hands, shape the mixture into a 12-by-3-inch log on the prepared baking sheet. Create a well in the center running the length of the log. Put the cheese in the well and top with the jalapenos. Shape the meatloaf mixture up and over the filling, making sure to seal completely; you should have a 12-by-4-inch loaf.

Whisk together the ketchup and remaining 1/2 cup diced tomatoes in a medium bowl. Spoon the mixture over the top and sides of the meatloaf.

Bake until the meatloaf reaches an internal temperature of 165 degrees, about 1 hour. Let cool for 10 minutes before transferring to a serving platter and slicing.

MEATLOAF EXPRESS

This is also from Campbell’s Kitchen, begins, “Making them mini not only slashes the cook time, but makes mealtime fun, too. These single-serve meatloaves bake under a sweet and savory topping to ensure moist and flavorful little loaves that your whole family will love.”

Prep Time: 5 minutes; Total Time: 30 minutes; Serves: 6 people

To view this online, go to https://www.campbells.com/kitchen/recipes/meatloaf-express/.

Ingredients

1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup

1/4 cup ketchup

1/4 cup honey mustard (honey Dijon-style)

1 1/2 pounds lean ground beef

1 cup plain dry bread crumbs

1 egg, beaten

Directions

Set the oven to 425°F. Stir the soup, ketchup and honey mustard in a medium bowl.

Thoroughly mix the beef, bread crumbs, egg and 1/4 cup soup mixture in a large bowl. Season the beef mixture as desired.

Shape the beef mixture into 6 mini meatloaves. Place the mini meatloaves into a 13x9x2-inch baking dish. Pour the remaining soup mixture over the meatloaves.

Bake for 25 minutes or until the meatloaves are cooked through.

EASY HOMEMADE MEATLOAF

Servings: 6

Find this recipe at: http://diabeticgourmet.com/recipes/html/45.shtml

Ingredients

1 egg

2 tablespoons green pepper, chopped fine

2 cups lean ground round (15% fat or less)

1 teaspoon salt

2 slice bread, cubed fine

1/2 teaspoon dry mustard

1/4 cup catsup

1 tablespoon prepared horseradish

1/3 cup onion, chopped fine

Directions

Preheat oven to 400 degrees F.

Mix all ingredients well.

Form into a loaf.

Place in foil-lined 5x9 pan.

Bake until done (15-20 minutes).

Nutritional Information Per Serving: Calories: 258; Protein: 7 g; Fat: 15 g; Carbohydrates: 7.5 g; Exchanges: 1/2 Bread; 3 Lean-Meat; 1-1/2 Fat

OLD-FASHIONED MEAT LOAF

A.K.A. ‘BASIC’ MEAT LOAF

This is from Paula Deen on The Food Network website.

Total Time: 1 hour 10 minutes; Active Time: 10 minutes; Yield: 4 servings; Level: Easy

To view this online, click here.

Ingredients

1 pound ground beef

1 1/4 teaspoons salt

1/4 teaspoon ground black pepper

1/2 cup chopped onion

1/2 cup chopped bell pepper

1 egg, lightly beaten

8 ounces canned diced tomatoes with juice

1/2 cup quick-cooking oats

Topping:

1/3 cup ketchup

2 tablespoons brown sugar

1 tablespoon prepared mustard
Directions

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:

Mix ingredients for topping and spread on loaf. Bake for 1 hour.