Meatloaf

When I was growing up, one of the comfort foods my mom used to make was meatloaf, served up with baked or mashed potatoes, green veggies, and a pie for dessert.

In honor of those meatloaf dinners, today's posts include Best Ever Meatloaf and Savory Meatloaf. Enjoy!

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.

MEXICAN MEATLOAF

This comes from Stephanie Gallagher, About.com’s Cooking for Families expert. Stephanie wrote, “This Mexican meatloaf recipe gets its zing from salsa and Mexican cheese blend. If you're a fan of make-ahead cooking. you can make this easy meatloaf recipe and freeze it, either before or after cooking.

“If you freeze it before cooking, shape the meatloaf and wrap tightly in plastic wrap, then put it in a zip-loc bag.“If freezing it after cooking, wrap the meatloaf tightly and store in an airtight container. Be sure to defrost the meatloaf overnight in the refrigerator before cooking or reheating.”

To view this online, click here.

Ingredients

1 cup Panko (Japanese bread crumbs)

2 large eggs, beaten

1/2 cup shredded Mexican cheese blend (cheddar and Monterey Jack)

3/4 cup tomato salsa, divided

2 Tbsp. Dijon mustard

1 pound lean ground beef

1 pound ground pork

Preparation

Preheat oven to 350 degrees F.

In a large bowl, combine Panko, eggs, cheese, 1/2 cup of the salsa, mustard and meats.

Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.

Spread remaining 1/4 cup of salsa on top.

Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.

MOM’S TURKEY MEATLOAF

This comes from Ellie Krieger of the Food Network’s Home Cooking.

Total: 1 hr 30 min; Prep: 15 min; Inactive: 15 min; Cook: 1 hr; Yield: 8 (1-inch thick) slices; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/ellie-krieger/moms-turkey-meatloaf-recipe-1946007.

Ingredients

3/4 cup quick-cooking oats

1/2 cup skim milk

1 medium onion, peeled

2 pounds ground turkey breast

1/2 cup chopped red bell pepper

2 eggs, beaten

2 teaspoons Worcestershire sauce

1/4 cup ketchup

1/2 teaspoon salt

Freshly ground black pepper

1 (8-ounce) can tomato sauce

Directions

Preheat the oven to 350 degrees F.

In a small bowl, stir together the oats and milk. Thinly slice 1/4 of the onion and set aside. Finely chop the remaining onion. In a large bowl combine the turkey, oat mixture, chopped onion, bell pepper, eggs, Worcestershire sauce, ketchup, salt and a few grinds of pepper. Mix just until well combined.

Transfer the mixture to a 9 by 13-inch baking dish and shape into a loaf about 5 inches wide and 2 1/2 inches high. Pour the tomato sauce over the meatloaf and sprinkle with the sliced onions. Bake for about 1 hour or until an instant-read thermometer registers 160 degrees.F.

Remove from the oven and let rest for 10 to15 minutes before slicing.

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.

CHEESY TACO MEATLOAF

This comes from Campbell’s Kitchen, begins, “It takes just 10 minutes and a few ingredients to put together this scrumptious meatloaf...and when it comes out of the oven you've got two family favorites, tacos and meatloaf, combined into one tasty dish!”

Prep Time: 10 minutes; Total Time: 1 hour 16 minutes; Serves: 8 people

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

Ingredients

2 pounds ground beef

1 jar (16 ounces) Pace® Chunky Salsa - Mild or Pace® Picante Sauce - Medium

1 1/2 ounces tortilla chips, crushed (about 1/2 cup)

1 egg

1 teaspoon chili powder

3/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/2 cup shredded Cheddar cheese

Directions

Set the oven to 350°F. Thoroughly mix the beef, 1 cup salsa, tortilla chips, egg, chili powder, salt and black pepper in a large bowl. Place the beef mixture into a 3-quart shallow baking pan and shape into an 9x4-inch loaf.

Bake for 1 hour or until the meatloaf is cooked through.

Spread the remaining salsa over the meatloaf and sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted.

SAVORY MEATLOAF

This is from FamilyTime, and starts off, “Meatloaf is the definition of comfort food and this saucy version shines when the family gathers for a good meal.”

Serves: 6 servings; Prep Time: 15 minutes; Cook Time: 65 minutes

View this online at http://www.familytime.com/recipe/showrecipe.aspx?recipeid=67215.

Ingredients

1 1/2 pounds ground beef

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

1/2 cup dry bread crumbs

1 egg, beaten

1 small onion, finely chopped (about 1/4 cup)

1 tablespoon Worcestershire sauce

1/8 teaspoon ground black pepper

1/4 cup water

Directions

Thoroughly mix the beef, 1/2 cup soup, bread crumbs, egg, onion, Worcestershire sauce and black pepper in a large bowl. Place the beef mixture into a shallow 3-quart baking pan and shape firmly into an 8 x 4-inch loaf.

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

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