Best 8 Meat Loaf With Dijon Mustard Tomatoes Cheese Recipes

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In the realm of culinary delights, meatloaf holds a prominent position, tantalizing taste buds with its savory goodness. This article embarks on a journey to uncover the best recipe for a tantalizing meatloaf dish, infused with the tangy zest of Dijon mustard, the vibrant flavors of tomatoes, and the delectable richness of cheese. As we delve into the art of crafting the perfect meatloaf, we'll explore the secrets to achieving a moist and succulent texture, a harmonious blend of spices, and a captivating crust that will leave you craving for more.

Let's cook with our recipes!

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

MEATLOAF WITH COLLARD GREENS AND MAC AND CHEESE



Meatloaf with Collard Greens and Mac and Cheese image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 8h

Yield 6 servings

Number Of Ingredients 49

4 pounds ground beef
1/2 cup whole milk
1 cup yellow onion, diced
2 tablespoons chopped garlic
1/2 cup steak sauce, such as Heinz 57
1 cup Italian breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons kosher salt
1 tablespoon fresh ground black pepper
2 cups BBQ Sauce, recipe follows
2 smoked ham hocks
8 ounces yellow onion, diced
4 ounces carrot, diced
4 ounces celery, diced
2 corn cobs (kernels cut off and reserved for other uses)
1/2 stick butter, unsalted
1 yellow onion, sliced
2 tablespoons chopped garlic
1 teaspoon red chile flakes
2 pounds collard greens, tough ribs removed, leaved cut into 1-inch ribbons
1/2 cup apple cider vinegar
2 cups apple juice
Kosher salt and black pepper
Kosher salt and black pepper
2 ounces butter
2 ounces flour
4 cups whole milk
16 ounces cream cheese
2 pounds shredded cheddar
1 cup chicken stock
2 pounds cooked elbow macaroni
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
4 sticks (16 ounces) unsalted butter
1 yellow onion, diced
1/4 cup chopped garlic
1/4 cup dark chili powder
2 tablespoons smoked paprika
1 tablespoon dry mustard
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
3 cups brown sugar
3 cups molasses
3 quarts ketchup
1 cup Dijon mustard
1 cup Worcestershire sauce
1 cup cider vinegar
Kosher salt and fresh ground black pepper

Steps:

  • For the meatloaf: Preheat the oven to 375 degrees F.
  • Combine the ground beef, milk, onion, garlic, Heinz 57, breadcrumbs, parsley, salt and pepper in a bowl. Mix well.
  • Form the ground beef mixture into a loaf and place in a baking dish. Bake until the meatloaf reaches an internal temperature of 150 degrees F, 45 to 60 minutes, basting with the pan drippings every 15 minutes. Brush the meatloaf with the BBQ sauce 15 minutes before it's done cooking.
  • Remove the meatloaf from the oven and allow it to rest for 15 minutes, then cut into six portions and hold for plating.
  • For the ham hock broth:
  • Fill a 6-quart pot with 1 gallon cold water. Add the ham hocks. Bring the water to a boil over high heat, then reduce to a simmer. Allow the broth to simmer for 3 hours. Add the onions, carrots, celery and corn cobs, and simmer for 1 hour more. Strain the broth through a fine-mesh sieve (the final quantity should be between 2 and 3 quarts). Remove the ham hocks and pick the meat for use in the collard greens.
  • For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, stirring to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth, and bring to a simmer. Cover the pot and simmer until the greens are tender, 1 hour. Season with salt and pepper.
  • For the mac and cheese: In a saucepot, melt the butter and then whisk in the flour to make a roux. Cook the roux for 2 minutes, then slowly whisk in the milk and bring to a simmer. Cook for 10 to 15 minutes, whisking regularly.
  • Add the cream cheese and cheddar, stirring until all the cheese is melted into the sauce.
  • Just before plating, heat the chicken stock in a pan and add the cooked pasta. Once the pasta is hot, add the cheese sauce and bring to a boil. Reduce the sauce to a thick consistency that coats the back of the spoon. Stir in the salt and pepper.
  • For Plating: Divide the mac and cheese between the six plates. Place a piece of the meatloaf over the top of the mac and cheese. With a slotted spoon, put some of the collard greens next to the meatloaf. Serve.
  • Melt the butter in a saucepot. Add the onions and garlic, and saute until the onions are translucent. Add the chili powder, smoked paprika, dry mustard, garlic powder, onion powder and cayenne. Cook for 2 to 3 minutes to toast the spices. Add the brown sugar and molasses; stir until the sugar is dissolved.
  • Add the ketchup, Dijon mustard, Worcestershire sauce and cider vinegar, and bring to a simmer. Cook the sauce for 30 to 45 minutes and then puree with an immersion blender. Season with salt and pepper. Yield: 1 gallon

QUICK-FIX CHEESEBURGER MEATLOAF



Quick-Fix Cheeseburger Meatloaf image

Make dinnertime more delicious with our Quick-Fix Cheeseburger Meatloaf! With melty cheese and ketchup on top, this cheeseburger meatloaf is extra tasty.

Provided by My Food and Family

Categories     1 Bag, 5 Dinners

Time 55m

Yield 4 servings

Number Of Ingredients 5

1 lb. lean ground beef
10 saltine crackers, crushed (about 1/2 cup)
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup HEINZ Tomato Ketchup
3/4 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 375°F.
  • Mix meat, cracker crumbs and mustard until well blended; press into 8x4-inch loaf pan.
  • Bake 40 min. or until done (160°F).
  • Spread meatloaf with ketchup. Top with cheese; bake 5 min. or until melted.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 650 mg, Carbohydrate 16 g, Fiber 1 g, Sugar 4 g, Protein 23 g

MARK'S SURPRISE MEATLOAF



Mark's Surprise Meatloaf image

Not your grandma's meatloaf! I asked my husband to make a meatloaf for dinner using my Tex Mex recipe basics. I came home to the best meatloaf I ever tasted! He took my recipe and added extra ingredients to get an incredible flavor. We ate for dinner and had pan-fried meatloaf sandwiches the next day. Awesome!

Provided by CoastalOne

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 ½ pounds ground beef
½ cup minced onion
½ cup minced green bell pepper
2 cloves garlic, minced
1 cup seasoned bread crumbs
1 egg, lightly beaten
1 teaspoon cayenne pepper
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
2 tablespoons olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix ground beef, onion, bell pepper, and garlic together in a large bowl; add bread crumbs, egg, cayenne pepper, salt, and black pepper and mix.
  • Stir mustard and Worcestershire sauce together in a small bowl; add to meat mixture and mix. Shape the meat mixture into an 8x4-inch loaf and place on a rimmed baking sheet. Spread olive oil over the top and sides of the loaf.
  • Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer meatloaf to a platter and cut into 8 slices.

Nutrition Facts : Calories 261.4 calories, Carbohydrate 13.2 g, Cholesterol 76.5 mg, Fat 15 g, Fiber 1 g, Protein 17.2 g, SaturatedFat 4.9 g, Sodium 729.1 mg, Sugar 2 g

MEATLOAF CROQUE MONSIEUR (LEFTOVERS)



Meatloaf Croque Monsieur (Leftovers) image

Provided by Ming Tsai

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons Dijon mustard
2 tablespoons sambal or sweet chile sauce
Soft butter to spread
8 slices whole wheat bread
8 thin slices cold meatloaf
2 tomatoes, thinly sliced
8 thin slices gruyere

Steps:

  • Mix together the mustard and sambal. Preheat an oven to high broil. Butter 1 side of each slice of bread. Build each half of the sandwich by placing the buttered side down, topped with meatloaf, mustard spread, tomato slices then the cheese. Repeat for all slices of bread. Heat an oven proof non-stick skillet on medium heat. Lay the buttered side down until lightly brown, about 2 minutes. Place pan in the oven under the broiler to melt and brown the cheese, about 2 to 3 minutes. Remove from oven and place slices together to make 4 sandwiches. Slice on the diagonal and eat as soon as possible.
  • Wine Suggestion: Rabbit Ridge. California Zinfandel, Barrel Cuvee, 1997

MEATLOAF WITH CHEDDAR, BACON, AND TOMATO RELISH



Meatloaf with Cheddar, Bacon, and Tomato Relish image

Categories     Bread     Sauce     Sandwich     Tomato     Side     Bake     Cheddar     Bacon

Yield makes 4 sandwiches

Number Of Ingredients 15

1/2 medium yellow onion, diced
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
2 pounds ground beef (85% lean)
2 large eggs, preferably pasture-raised
3/4 cup fresh bread crumbs
1 tablespoon chopped fresh oregano, or 1/2 tablespoon dried Sicilian oregano
2 tablespoons Dijon mustard
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons ketchup
12 slices bacon
4 ciabatta rolls
8 slices yellow Cheddar cheese
8 tablespoons Tomato Relish (see page 182)

Steps:

  • Preheat the oven to 350°F.
  • In a skillet over medium heat, sauté the onion in the oil until golden. Add the garlic and sauté for 1 to 2 minutes (be careful not to burn the garlic). Remove from the heat and set aside to cool.
  • In a bowl, combine the beef, eggs, onion bread crumbs, oregano, mustard, salt, and pepper. Form a loaf (approximately 7 x 5 x 3 inches in size) and place it in a roasting pan. Cover the loaf evenly with the ketchup. Bake for about 1 hour, until it reaches an internal temperature of 145°F. Remove and allow to rest slightly, then cut into 1/2-inch slices.
  • In a heavy skillet over medium-high heat, cook the bacon until golden brown and crisp on both sides. Transfer to paper towels to drain.
  • Slice the ciabatta rolls in half. Top each bottom half with a slice of warm meatloaf and the cheese. Place the relish on the top halves and top with the bacon. Place all the roll pieces in the 350°F oven and remove once the cheese has melted and the relish is heated through. Close the sandwiches, cut into halves, and serve.

ITALIAN MEATLOAF WITH FRESH BASIL AND PROVOLONE



Italian Meatloaf With Fresh Basil and Provolone image

Meatloaf sandwiches are one of the best reasons to make this dish. Serve leftover slices on sourdough bread with mayonnaise, Dijon mustard, leaf lettuce and red onions.

Provided by out of here

Categories     One Dish Meal

Time 1h40m

Yield 12 slices meatloaf

Number Of Ingredients 10

1 cup boiling water
1/2 cup sun-dried tomato, packed without oil
1/2 cup ketchup
1 cup seasoned bread crumbs
1/4 cup finely chopped onion
1/2 cup chopped fresh basil
1/2 cup shredded provolone cheese
2 large egg whites
1 garlic clove, minced
1 lb ground round

Steps:

  • Combine boiling water and tomatoes in a bowl; let stand 30 minutes, or until soft.
  • Drain the tomatoes and finely chop.
  • Preheat the oven to 350°F.
  • Combine ketchup, breadcrumbs, and the next 6 ingredients in a large bowl.
  • Add the tomatoes to the meat mixture.
  • Shape the meat mixture into a 9x5-inch loaf on a broiler pan, coated with cooking spray.
  • Spread 1/3 cup ketchup over meatloaf.
  • Bake at 350°F degrees for 1 hour.
  • Let stand 10 minutes before slicing 12 slices.
  • Serves 6.

Nutrition Facts : Calories 174.2, Fat 9.7, SaturatedFat 4, Cholesterol 30.7, Sodium 417.7, Carbohydrate 11.3, Fiber 0.9, Sugar 3.9, Protein 10.5

MEATLOAF FROM THE WALDORF-ASTORIA



Meatloaf from the Waldorf-Astoria image

I've been using this recipe from chef John Dougherty at the Waldorf for 18 years. It's Dh's favorite, especially cold in a sandwich with lots of Dijon mustard. This recipe is easily doubled and can serve 40 at a buffet.

Provided by sugarpea

Categories     Meat

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 20

7 -10 slices firm-textured white bread, to taste
1/3 cup milk
1/3 cup tomato puree
1 medium onion, chopped
1/2 small red bell pepper, finely diced
1/2 small green bell pepper, finely diced
1 clove garlic, minced
1 tablespoon vegetable oil
1 lb lean ground beef
3/4 lb ground lean pork
3/4 lb ground veal (ground chicken may be substituted)
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 -6 dashes hot pepper sauce, to taste
1 large egg
2 tablespoons chopped fresh basil or 1 tablespoon dried basil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
4 ounces bacon

Steps:

  • Trim crusts from bread and cut slices into 1/2" dice, put in large bowl and add milk and tomato puree, let soften while preparing vegetables.
  • In skillet heat oil, saute onions until softened, add bell peppers and garlic, increase heat and saute until peppers are softened but still brightly colored and onions are golden.
  • Mix bread in bowl, add vegetables, meats, and remaining ingredients except bacon.
  • The meatloaf can be made a day ahead and refrigerated at this point.
  • Form loaf on rimmed baking sheet, arrange bacon crosswise over meatloaf and tuck edges underneath, bake at 375° for 70 minutes or until internal temp is 180°F, remove from oven and pour off grease, let stand 10+ minutes before slicing.

Nutrition Facts : Calories 366.5, Fat 22.1, SaturatedFat 7.8, Cholesterol 111.9, Sodium 607, Carbohydrate 15.4, Fiber 1.1, Sugar 4.9, Protein 25.6

Tips:

  • Use a combination of ground beef and ground pork: This will give the meatloaf a richer flavor and texture.
  • Add plenty of vegetables: Onions, carrots, and celery are classic additions to meatloaf, but you can also use other vegetables like zucchini, mushrooms, or spinach.
  • Use a flavorful binder: Eggs and breadcrumbs are traditional binders for meatloaf, but you can also use other ingredients like oatmeal, cracker crumbs, or rice.
  • Season the meatloaf well: Use a variety of spices and herbs to give the meatloaf flavor. Some good options include garlic powder, onion powder, paprika, chili powder, and cumin.
  • Don't overmix the meatloaf: Overmixing can make the meatloaf tough. Just mix the ingredients until they are combined.
  • Cook the meatloaf at a moderate temperature: This will help to prevent the meatloaf from drying out.
  • Let the meatloaf rest before slicing: This will help to keep the juices in the meatloaf.

Conclusion:

Meatloaf is a classic comfort food that is easy to make and can be customized to your liking. With a few simple tips, you can make a delicious and juicy meatloaf that your family and friends will love. So next time you're looking for a hearty and satisfying meal, give meatloaf a try.

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