Best 2 Meatloaf Hey Virginia Mine Is Better Recipes

Are you searching for a delicious and comforting meatloaf recipe that will satisfy your taste buds and transport you to a culinary heaven? Look no further than "Meatloaf Hey Virginia Mine Is Better"! This classic dish, originating from the heart of Virginia, boasts a tantalizing blend of flavors, textures, and aromas that will leave you craving more. Its unique combination of ground beef, pork, and veal, along with a secret blend of spices and herbs, creates a symphony of flavors that dance on your palate.

Here are our top 2 tried and tested recipes!

YES, VIRGINIA THERE IS A GREAT MEATLOAF

Yes, Virginia There is a Great Meatloaf image

Absolutely delicious meatloaf and sauce! Those who claim they don't believe there can be such a thing as a great meatloaf will love this. Based on a meatloaf given to me by a dear friend, Virginia Strehl, Memphis, and Leesburg, Fla. Nita Holleman, 2000

Provided by Nita Holleman

Categories Meatloaf

Time 1h20m

Yield 1 meatloaf, 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup

Steps:

Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
Smooth out top.
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
ENJOY!
*The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
**Recipe should be"plump" from the addition of the milk or Half & Half.
It should NOT be runny.
***A second batch of sauce served hot is good to serve with the meatloaf.
Nita's Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, ( I recommend 1 lb of ground venison, and 1/2 lb of deer sausage for fat content), otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy! Nita Holleman.

MEATLOAF: HEY VIRGINIA! MINE IS BETTER!!!

Meatloaf: Hey Virginia! Mine is Better!!! image

Ha-ha, I do love the "Meatloaf: yes Virginia, there IS a great meatloaf" recipe, however I believe mine is just a hint better. You be the judge. I made this for my husband's birthday- party of 15, and everyone raved over it- so, hey everyone- give it a shot, I would love some feedback. I use dried onion as opposed to fresh because I didn't like the BITE of fresh onion, it's much more subtle yet still flavorful to use dried... you be the judge though- use 1 small fresh yellow onion chopped if you like. By the way- some of you may be wondering- this is NOT a 'sweet meat'... it may be confusing with all the brown sugar and sweetened condensed milk- but I assure you- this is not sweet- if you want to- just omit the savory sauce and make it on the side to use as a dipping sauce the first time around... I'm highly confident in this recipe.

Provided by Megan Krape

Categories Savory Pies

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs ground beef
1 cup quick-cooking rolled oats
1 egg, beaten
3 tablespoons dried onion flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup sweetened condensed milk
2 tablespoons brown sugar
4 tablespoons ketchup
1/2 cup ketchup
3 tablespoons brown sugar
1/2 teaspoon dry mustard

Steps:

Preheat oven to 325°.
Mix all ingredients thoroughly in mixing bowl and pat into a 9" round pie plate and pat flat.
Mix the "savory sauce" in a separate bowl and spoon over the meatloaf.
Bake in preheated oven for 1 hour and 15 minutes (sauce should be bubbling).
Enjoy!

Nutrition Facts : Calories 353.7, Fat 15.8, SaturatedFat 6.4, Cholesterol 87.6, Sodium 561.4, Carbohydrate 33.1, Fiber 1.3, Sugar 24.7, Protein 20.1

Tips:

Use a combination of ground beef and pork: This will give your meatloaf a richer flavor and more tender texture.
Don't overmix the meatloaf mixture: Overmixing can make the meatloaf tough. Just mix until the ingredients are evenly combined.
Use a variety of seasonings: Don't be afraid to experiment with different herbs and spices to create a unique flavor profile for your meatloaf.
Add some moisture to the meatloaf mixture: This will help keep the meatloaf moist and prevent it from drying out. You can add moisture with eggs, milk, broth, or even grated vegetables.
Bake the meatloaf in a loaf pan: This will help the meatloaf hold its shape while it cooks.
Cook the meatloaf at a moderate temperature: This will help prevent the meatloaf from drying out. The ideal internal temperature for meatloaf is 160 degrees Fahrenheit.
Let the meatloaf rest before slicing: This will help the meatloaf retain its juices and make it easier to slice.

Conclusion:

Meatloaf is a classic comfort food that is easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a delicious and memorable meatloaf that your family and friends will love.