Best 14 June Cleavers Tv Land Meatloaf Recipes

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MEATLOAF



Meatloaf image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 15

1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon seasoned salt, such as Lawry's
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
1/2 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or 2 hot sauce (more if you like)
Dash or 2 Worcestershire sauce

Steps:

  • For the meatloaf: Preheat the oven to 350 degrees F.
  • Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
  • Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
  • Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
  • Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
  • Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
  • Serve with the remaining tomato sauce on the side as a dipping sauce.

JUNE CLEAVER'S TV LAND MEATLOAF



June Cleaver's Tv Land Meatloaf image

I'm sure Beaver and Wally made it home for dinner every night to watch dear old mom cook this up in a prom dress and pearls. You too can impress your family with a tasty and hearty meal. Just ask Ward!

Provided by PalatablePastime

Categories     Meat

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 lbs ground chuck
2 eggs
1 teaspoon celery seed
1 teaspoon onion powder
1 1/2 tablespoons dried onion flakes
1 teaspoon salt
1/2 teaspoon black pepper
1 cup saltine crumbs
1/4 cup milk
1 (10 3/4 ounce) can condensed tomato soup
1/2 cup smoky barbecue sauce
1 tablespoon Worcestershire sauce

Steps:

  • Preheat oven to 375°F.
  • Mix ground beef with eggs, celery seed, onion powder, dried minced onion, salt and pepper until thoroughly combined.
  • Soak cracker crumbs for a few minutes with milk, then blend into beef mixture.
  • Mix together condensed soup, barbecue sauce and Worcestershire sauce until smooth.
  • Add half of sauce mixture to beef (reserve remaining half for later) and work sauce in until it is evenly incorporated.
  • Place beef mixture into 9x5-inch loaf pan and form into a loaf.
  • Place into a preheated oven and bake for 45 minutes.
  • Drain any accumulated fat from the loaf pan.
  • Spread reserved sauce mixture over meat loaf and cover with foil.
  • Bake an additional 30 minutes.
  • Allow meat loaf to rest for 10-15 minutes before slicing.

UNITED STATES OF MEATLOAF



United States of Meatloaf image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 19

1 tablespoon olive oil
1 small Spanish onion, cut into small dice
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
2 large eggs
1 pound ground chuck
8 ounces ground pork
8 ounces ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
1/2 cup barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons sriracha sauce

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.
  • In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.
  • For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.
  • Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.

JEFF AND GEOFFREY'S ULTIMATE MEATLOAF



Jeff and Geoffrey's Ultimate Meatloaf image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 23

Nonstick cooking spray, for spraying pan
8 ounces ground beef
8 ounces ground lamb
8 ounces ground pork
1/2 cup pitted kalamata olives, finely chopped
1/2 cup finely diced white onions (about 1 small)
1/2 cup coarsely crushed saltines (8 to 10 crackers)
1/2 cup whole-milk Greek yogurt
2 tablespoons finely minced fresh mint
2 tablespoons finely minced fresh oregano
1 teaspoon ground cumin
3 cloves garlic, minced
1 large egg
1 teaspoon hot sauce, such as Tabasco
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup crumbled feta
Mint Tzatziki, recipe follows, for serving
1 English cucumber
Kosher salt
1 cup whole-milk Greek yogurt
2 tablespoons minced fresh mint
1 clove garlic, minced or pressed

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line the pan lengthwise with a long strip of parchment, rubbing it to adhere it to the pan and making sure it is long enough to hang over the ends of the pan.
  • Put the beef, lamb and pork into a large mixing bowl and add the olives, onions, crushed saltines, yogurt, mint, oregano, cumin, garlic and egg. Add the hot sauce, salt and some ground pepper and very gently mix with your hands until the ingredients are evenly incorporated. Add the feta and mix lightly, incorporating the feta in whole crumbles if possible. Try not to overmix; it can make the meatloaf tough.
  • Transfer the meat mixture to the pan and press it gently to eliminate any air pockets. Set the loaf pan on a baking sheet and bake until an instant-read thermometer inserted into the center registers 155 degrees F, 40 to 45 minutes.
  • Let the meatloaf cool in the pan for about 20 minutes before using the parchment paper to lift it out of the pan and transfer it to a serving platter. Slice while warm and serve with the Mint Tzatziki on the side.
  • Grate the cucumber on the large holes of a box grater into a large fine-mesh strainer set over a bowl. Sprinkle the cucumber generously with salt, tossing a few times with your hands to evenly distribute it; let stand for 10 minutes to drain.
  • Using your hands, squeeze the cucumber to drain any excess moisture. Transfer to a mixing bowl and add the yogurt, mint and garlic. Stir well to combine, taste and adjust the seasoning with salt if necessary.
  • Store the tzatziki in an airtight container for up to 3 days.

MEATLOAF



Meatloaf image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds lean ground beef
20 saltine crackers, crumbled
1 large egg, lightly beaten
1/2 cup ketchup
1 tablespoon yellow mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 yellow onion, finely chopped
Slices of white bread, lettuce and tomato, for making sandwiches, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • In a stand mixer, mix the beef, cracker crumbs, egg, ketchup, mustard, salt, pepper, and onion until just blended. Shape the mixture into two loaves and place side by side crosswise in a 9-by-13-by-2-inch pan. Bake the loaves for 1 hour, or until they are browned. Transfer to a platter immediately and allow the loaves to cool slightly and firm up before slicing.
  • For sandwich: cut 2 thick slices of cooled meatloaf and place on white bread with lettuce and tomato. If you've never had a cold meatloaf sandwich the next day, you don't know what you're missing

CLASSIC MEATLOAF RECIPE BY TASTY



Classic Meatloaf Recipe by Tasty image

Meatloaf is a delicious addition to your weeknight dinner repertoire. Full of savory flavor and topped with a sweet, sticky ketchup glaze, it's the perfect pair to your favorite vegetable side dishes, such as classic mashed potatoes and steamed green beans.

Provided by Betsy Carter

Categories     Dinner

Time 1h20m

Yield 6 servings

Number Of Ingredients 14

1 tablespoon olive oil, plus more for greasing
1 large yellow onion, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup panko breadcrumbs
1 cup whole milk
2 lb ground beef
2 large eggs, beaten
½ cup fresh parsley, roughly chopped
1 tablespoon worcestershire sauce
½ teaspoon dried thyme
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
½ cup ketchup

Steps:

  • Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with foil.
  • Heat the olive oil in a large pan over medium-high heat. Once the oil begins to shimmer, add the onion and cook, stirring often, until softened and golden brown, about 7 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the tomato paste and cook, stirring often, until the tomato paste turns deep red in color, about 2 minutes. Remove the pan from the heat and let the onion mixture cool to room temperature.
  • In a large bowl, stir together the panko and milk. Add the ground beef, eggs, parsley, Worcestershire sauce, thyme, salt, pepper, and the onion mixture and use your hands to combine. Do not overmix!
  • Shape the beef mixture into a 10 x 5-inch loaf on the prepared baking sheet. Brush the top and sides with ketchup.
  • Bake the meatloaf until the top is browned and the internal temperature reaches 160°F (70°C), about 50 minutes.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 573 calories, Carbohydrate 23 grams, Fat 30 grams, Fiber 1 gram, Protein 47 grams, Sugar 8 grams

TYLER'S ULTIMATE MEATLOAF



Tyler's Ultimate Meatloaf image

From the FoodTV show Tyler's Ultimate. I watched him make this the other day and it really looked amazing. The relish really seemed to moisten it and it looked good enough to eat on it's own. Posting for myself, but would love to hear from anyone who's tried it.

Provided by Dave in Alpharetta

Categories     Pork

Time 1h45m

Yield 6-8 serving(s)

Number Of Ingredients 20

extra virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded, and finely diced
2 tomatoes, halved, seeded, and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12 ounce) bottle ketchup
1 tablespoon Worcestershire sauce
sea salt
fresh ground black pepper
3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup whole milk
1 1/2 lbs ground beef
1 lb ground pork
3 eggs
2 sprigs fresh thyme
salt
pepper
3 -4 slices bacon

Steps:

  • Preheat the oven to 350°F.
  • Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes.
  • Add red peppers and cook them for a couple of minutes until soft. Add tomatoes.
  • Stir in the parsley, ketchup and Worcestershire; season with salt and pepper.
  • Simmer relish for 5 minutes then remove from the heat.
  • Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
  • In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper.
  • Squeeze the excess milk from the bread and add the soaked bread to the meat mixture.
  • Transfer the meat mixture to the center of a lightly oiled cookie sheet and form into a log (around 9 x 4-inches).
  • Coat the top of the meatloaf with another 1/2 cup of the tomato relish and then lay the bacon across the top lengthwise.
  • Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm, rotating the meatloaf periodically to ensure even browning.
  • Remove the meatloaf from oven and let it cool a bit before slicing.

A FIREFIGHTER'S MEATLOAF



A Firefighter's Meatloaf image

Firefighters all across Canada can't get enough of this Dijon mustard and salsa meatloaf. Serve with baked beans and greens. Leftover sandwiches are great the next day.

Provided by Yumbolt

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 4

Number Of Ingredients 10

2 slices whole wheat bread
2 pounds ground beef
1 green onion, chopped
2 tablespoons chopped onion
1 cup medium salsa
2 tablespoons whole grain Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons minced garlic
salt and pepper to taste
1 tablespoon barbeque sauce

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
  • Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.

Nutrition Facts : Calories 526.3 calories, Carbohydrate 15.3 g, Cholesterol 136.3 mg, Fat 33.4 g, Fiber 2.3 g, Protein 39.3 g, SaturatedFat 13 g, Sodium 796.1 mg, Sugar 4.3 g

CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF



Chef John's Meatball-Inspired Meatloaf image

The main point of this Italian meatball-inspired meatloaf is to show you what happens when you make meatloaf like your grandparents did. During the Great Depression, this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible.

Provided by Chef John

Categories     Main Dish Recipes     Meatloaf Recipes

Time 2h

Yield 10

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
salt to taste
4 cloves garlic, minced
1 ½ cups very dry white bread crumbs
1 ½ cups milk
2 pounds ground chuck
½ cup chopped fresh flat-leaf parsley
2 ounces grated Parmesan cheese
2 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 pinch cayenne pepper, or to taste
3 cups tomato sauce, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
  • Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
  • Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
  • Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 19.4 g, Cholesterol 85.8 mg, Fat 14.5 g, Fiber 2.1 g, Protein 19.6 g, SaturatedFat 5.9 g, Sodium 1129.3 mg, Sugar 6.3 g

EASY SUNDAY MEATLOAF RECIPE



Easy Sunday Meatloaf Recipe image

Yield 6

Number Of Ingredients 6

1/2 cup milk
1/2 (6 ounce) package pork stuffing mix
1 egg (beaten)
1 pound ground beef
1/2 cup brown sugar (divided)
1/2 cup ketchup (divided)

Steps:

  • Preheat oven to 350 degrees.
  • Mix milk with stuffing until moist.
  • Add egg, ground beef, 1/4 cup brown sugar and 1/4 cup ketchup.
  • Mix together and press into a loaf pan that has been sprayed with non stick cooking spray.
  • Mix together the remaining brown sugar and ketchup and spread on top of the meatloaf.
  • Bake for 40 minutes.

Nutrition Facts : Servingsize 1 serving, Calories 2027 kcal, Fat 118 g, SaturatedFat 46 g, Cholesterol 352 mg, Sodium 1989 mg, Carbohydrate 141 g, Sugar 133 g, Protein 103 mg

ORIGINAL ANN LANDERS MEATLOAF



Original Ann Landers Meatloaf image

This is the original version my mom handed down to me and has been one of my family staples since the 70s. I occasionally add other ingredients such as bell pepper or fresh onions, or top with bacon or cheese slice triangles. Sometimes I substitute saltine cracker crumbs to give it a different texture. My favorite part is meatloaf sandwiches from the leftovers.

Provided by MARGO P.

Categories     Meatloaf

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 lbs ground beef
2 eggs, slightly beaten
1 1/2 cups breadcrumbs
3/4 cup catsup
1 teaspoon maggi seasoning or 1 teaspoon msg
1/2 cup warm water
1 (1 ounce) package onion soup mix
1 (8 ounce) can tomato sauce

Steps:

  • Preheat oven to 350 degrees.
  • Mix all ingredients except tomato sauce.
  • Shape into loaf and place in ungreased pan.
  • Pour tomato sauce over loaf.
  • Bake for one hour.

Nutrition Facts : Calories 507.6, Fat 25.9, SaturatedFat 9.7, Cholesterol 164.8, Sodium 1235, Carbohydrate 32.2, Fiber 2.2, Sugar 10.4, Protein 35.2

CHEF JOHN'S ZOMBIE MEATLOAF



Chef John's Zombie Meatloaf image

After seeing various versions of this Halloween-themed meatloaf on social media over the years, I decided it was time to post my very own. I've seen many approaches to this, such as covered in 'blood', or mummified in strips of pastry, but the ones wrapped in bacon always looked the most realistic, and the most appetizing.

Provided by Chef John

Categories     Main Dish Recipes     Meatloaf Recipes     Pork Meatloaf Recipes

Time 2h

Yield 8

Number Of Ingredients 21

½ cup unsalted butter
1 ½ cups diced yellow onion
½ cup diced celery
1 (8 ounce) package brown mushrooms, finely chopped
1 tablespoon kosher salt, divided
3 cloves minced garlic
1 teaspoon freshly ground black pepper
½ teaspoon dried thyme
¼ teaspoon cayenne pepper
3 pounds lean ground beef
¾ cup plain dry bread crumbs
1 egg, beaten
3 tablespoons buttermilk
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 onion
2 whole cloves
1 pound bacon strips
¼ cup barbeque sauce
¼ cup ketchup
1 dash hot sauce, or to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • Melt butter in a pan over medium-high heat. Saute diced onion, celery, mushrooms, and 1 teaspoon salt until the mixture dries out and starts to turn golden brown, 5 to 7 minutes. Stir in garlic, black pepper, thyme, and cayenne pepper. Remove from heat and let cool to room temperature, about 10 minutes.
  • Combine remaining 2 teaspoons salt, ground beef, bread crumbs, egg, buttermilk, 2 tablespoons ketchup, and Worcestershire sauce in a large bowl. Add cooled vegetable mixture. Mix with your hands until thoroughly combined. Cover with plastic wrap and place in the refrigerator.
  • Slice 2 round sides, about 1/2-inch-thick, off the second onion for the zombie eyes. Push 1 clove into the center of each slice. Cut a 1-inch-wide section off the remaining onion and dice into chunks to form zombie teeth.
  • Transfer meatloaf mixture to the prepared baking sheet and use damp hands to shape into a zombie skull shape that is 3 to 4 inches tall. Form indents to represent the eyes, nose, and mouth. Drape bacon over the face, covering most of the meatloaf. Add onion eyes and teeth. Tuck in loose ends of bacon under the sides with a spatula. Cover the onion eyes with aluminum foil to prevent browning.
  • Bake in the preheated oven until the meatloaf reaches an internal temperature of 155 degrees F (68 degrees C), about 1 hour.
  • Stir barbeque sauce, 1/4 cup ketchup, and hot sauce together in a bowl to make the blood sauce.

Nutrition Facts : Calories 640.8 calories, Carbohydrate 21.5 g, Cholesterol 196 mg, Fat 40.6 g, Fiber 2.2 g, Protein 46.1 g, SaturatedFat 18 g, Sodium 1600 mg, Sugar 8.9 g

MILLIONAIRE'S MEATLOAF



Millionaire's Meatloaf image

This is a meatloaf piled high with spicy shrimp. The chef David Burke created the dish for the Stadium Grill.

Provided by Glenn Collins

Time 1h30m

Yield 4 servings

Number Of Ingredients 22

1 1/2 tablespoons olive oil
2 medium onions, finely chopped
6 cloves garlic, minced
2 pounds lean ground beef
2 large eggs
1/2 cup milk
1 cup fresh bread crumbs
1/4 cup Dijon mustard
1/4 cup barbecue sauce
1 tablespoon well-drained horseradish
1/4 cup finely chopped flat-leaf parsley
1 teaspoon salt
1 1/2 teaspoons freshly ground black pepper
1 teaspoon minced fresh thyme
2 to 3 cups croutons, bought or homemade (see note)
1 1/2 teaspoons mild or hot chili powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons paprika
1 1/2 tablespoons Wondra flour
4 jumbo shrimp, peeled and deveined
1 teaspoon chili oil
Mashed potatoes, for serving

Steps:

  • For the meatloaf: Preheat oven to 375 degrees. Place a large skillet over medium heat, and add the olive oil, onions and garlic. Sauté until translucent and tender, 3 to 4 minutes. Remove from heat and set aside to cool.
  • In a large mixing bowl, combine ground beef, eggs and milk. Mix well by hand, and add bread crumbs, mustard, barbecue sauce, horseradish, and cooked onions and garlic. Mix again, and add the parsley, salt, pepper and thyme. Mix well until thoroughly combined.
  • Spread the croutons across a shallow 8-inch-square baking dish. Top with the meatloaf mix, patting the surface so it is level. Bake until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned, about 1 hour. Toward the end of baking, prepare the chili shrimp.
  • For the chili shrimp: In a small mixing bowl, combine the chili powder, cayenne pepper, paprika and flour. Dredge the shrimp in the mixture until well coated. Place a small skillet over medium heat, and add the chili oil. When it is hot, add the shrimp and cook for 2 minutes a side.
  • To finish, cut the meatloaf into 4 slices. Place a slice on each of 4 plates, and top with a chili shrimp. If desired, serve with mashed potatoes.

Nutrition Facts : @context http, Calories 966, UnsaturatedFat 31 grams, Carbohydrate 55 grams, Fat 59 grams, Fiber 5 grams, Protein 52 grams, SaturatedFat 20 grams, Sodium 1045 milligrams, Sugar 12 grams, TransFat 3 grams

BETTER THAN MOM'S MEATLOAF



Better Than Mom's Meatloaf image

My mom's classic meatloaf was lacking in flavor and the topping was way too sweet. This "better than mom's" version still has lots of old-school appeal but has been kicked up a notch with a rich and savory flavor, plus we said goodbye to the sugary sweet topping. Sliced meatloaf leftovers make the best sandwiches. I like mine with mustard, cheese, and grilled onions!

Provided by NicoleMcmom

Categories     Main Dishes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h30m

Yield 8

Number Of Ingredients 16

cooking spray
¾ cup minced onion
½ cup finely chopped bell pepper
½ cup milk
2 large eggs
2 cloves garlic, minced
¾ cup ketchup, divided
2 tablespoons chopped fresh parsley
4 teaspoons Worcestershire sauce, divided
2 teaspoons minced fresh thyme
2 teaspoons Dijon mustard
¾ cup seasoned bread crumbs
2 pounds ground sirloin
1 ½ teaspoons kosher salt
¾ teaspoon ground black pepper
2 teaspoons balsamic vinegar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly coat a 9x5-inch loaf pan with cooking spray.
  • Combine onion, bell pepper, milk, eggs, garlic, 2 tablespoons ketchup, parsley, 3 teaspoons Worcestershire, thyme, and Dijon in a large bowl and mix well. Stir in bread crumbs. Add ground sirloin, salt, and pepper; mix until just combined. Form mixture into a loaf shape and fit into the prepared pan.
  • Combine remaining ketchup with balsamic vinegar and remaining 1 teaspoon Worcestershire in a small bowl. Mix until well combined and spread over the top of the meatloaf.
  • Bake in the preheated oven until an instant read thermometer inserted in the center reads 160 degrees F (71 degrees C), about 1 hour. Let stand for 10 minutes before slicing and serving. The longer it sits, the easier it will be to slice.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 17.6 g, Cholesterol 126.9 mg, Fat 16.1 g, Fiber 1.2 g, Protein 26.5 g, SaturatedFat 6.2 g, Sodium 962.9 mg, Sugar 8 g

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