Best 4 The I Dont Like Meatloaf Meatloaf Recipes

MEATLOAF THAT DOESN'T CRUMBLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.
• Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.

MEATLOAF-HATERS MEATLOAF

Steps:

• Put all ingredients into a large bowl or into the bowl of your mixer and mix together.
• Shape into a loaf and bake at 375 degrees F.
• for 35-40 minutes.

THE "I DON'T LIKE MEATLOAF" MEATLOAF

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients in a large bowl- mix together well (using hands, as gross as it may be).
• Mold mixture into a"loaf", place into 8x11 baking dish (I try to make sure the meatloaf doesn't touch the sides, it makes for easier cleanup).
• Spread more ketchup on the top of the meatloaf.
• Bake at 350 for 50 minutes to an hour.
• My favorite sides to go with this are mashed potatoes and green beans.
• You can be creative with this recipe- use spicy sausage if you like spicy; sage if you like that taste, etc You can also add chopped onions, green peppers, or salsa- I don't, but only because my kids won't eat it.
• (Bonus: if your kids are veggie haters like mine- they never even notice the mushrooms).

"BETTER THAN BEEF" MEATLESS MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Very generously grease a loaf pan.
• Heat olive oil in a large skillet over high heat. Add mushrooms and 1 teaspoon kosher salt and sauté until nicely browned and juices have evaporated, about 10 minutes. Stir in onion and cook until soft, another 5 to 7 minutes.
• Add celery, tomato paste, and beef base; cook and stir until tomato paste begins to toast on the bottom of the pan, about 3 minutes. Stir in water and turn off the heat; let sit for about 3 minutes.
• Transfer mushroom mixture into a food processor. Add cooked lentils and pulse until finely chopped but not pureed.
• Transfer to a mixing bowl and add eggs, soy sauce, Worcestershire sauce, onion powder, garlic powder, pepper, remaining 1 teaspoon salt, oregano, thyme, cayenne, ketchup, bread crumbs, oats, and Parmigiano-Reggiano cheese. Mix until thoroughly combined.
• Transfer mixture into the prepared loaf pan, then wrap with foil and place on a sheet pan.
• Bake in the center of the preheated oven until firm to the touch, about 1 hour.
• Remove the loaf from the oven and place on a wire rack. Remove the foil and place it on the baking sheet. Grease the foil with 2 teaspoons olive oil. Let the loaf sit for 10 to 15 minutes, and increase the oven temperature to 450 degrees F (230 degrees C).
• While the loaf is resting, make the glaze: Whisk ketchup, Dijon mustard, and brown sugar together in a small bowl.
• Invert the loaf onto the foil and spread glaze all over the surface, mostly on the top but some on the sides.
• Return to the oven and bake until the glaze is cooked on, 15 to 20 minutes.
• Carefully transfer the loaf onto a cutting board. Cut into 6 slices and serve.