Applesauce Meatloaf
2 pounds ground turkey
3/4 to 1 cup applesauce
1 cup bread crumbs
1 cup milk
2 tablespoons minced onion
Mix ingredients together and shape into two loaves. Put into round pans (such as pie pans) which have been sprayed with cooking spray.
Topping:
1/4 cup catsup
3 tablespoons brown sugar
2 teaspoons mustard
Mix topping ingredients together and spread over meat loaves. Bake at 350 degrees for 60 to 75 minutes or until lightly brown. After removing from oven, pour off grease and let loaves sit for a few minutes to set up before serving.
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● Hilda Trickey. She has made made it for 37 years since it was served at a baby shower given for her.
Sweet & Sour Meatloaf
Meatloaf mixture
1 1/2 pounds ground beef
1 cup dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
2 eggs
1 teaspoon instant minced onion
1 can (15 ounces) tomato sauce (divided in half)
Topping
Reserved tomato sauce (half the can)
2 tablespoons brown sugar
2 tablespoons vinegar
1/2 cup sugar
2 tablespoons prepared mustard
Mix together beef, bread crumbs, salt, pepper and eggs. Add onion and one half of the tomato sauce. Form into loaf (with an indentation on the top) and bake in a 9-by-5-by-3-inch loaf pan — 350 degrees for 50 minutes. In a saucepan, combine topping ingredients; bring to a boil. Pour over meatloaf. Bake 10 minutes more.
● Submitted by Ed Esselburn. "In 1984 our son joined the Navy and was assigned to the USS Abraham Lincoln airfcraft carrier. As his parents, we were members of the "Lincoln Family Group" and began to receive the newsletter published from the Lincoln's home port. This recipe for "Sweet and Sour Meatloaf" was included in the first issue—it has been our favorite for 20 years! (Our son retired last year as a Senior Chief!)"
Fire & Spice Meatloaf
12 dried corn husks in water to soften
1 1/2 pounds ground beef
1/2 pound ground pork (Italian hot sausage or chorizo works well)
1 medium onion peeled and grated
1 tablespoon minced garlic
2 teaspoons ground cumin
2 teaspoons chili powder (I prefer Santa Cruz brand)
1 teaspoon fennel seeds
1 teaspoon dried basil
1 teaspoon dried oregano
2 eggs lightly beaten
cup salsa
1/2 cup dried bread crumbs
Preheat oven to 350 degrees
Pour all ingredients into bowl and mix. Remove corn husks from water and tear each huck into 4 equal strips. Place strips (still wet) to form a cross on the bottom of a deep well muffin pan. Place a scoop of the mixture in the well of a muffin tin atop the corn husks. Place in oven at 350 degrees and cook for approximately 45 minutes. Let rest, covered, for 10 minutes with foil and gently remove from pan to plate with the corn husks.
● By Chef Barry Infuso, lead faculty of the Culinary Arts Program at Pima Community College's Desert Vista Campus. Although Infuso's meatloaf was the $10,000 Fire & Ice Winner from Hunt'sTomato Sauce a few years back, he's changed it a bit and this variation does not use ketchup.
Linda's Original Meatloaf
2 pounds ground chuck (not ground round and not hamburger) (I use buffalo or antelope; also, half ground turkey and half ground chuck)
1 12-ounce jar medium (or hot) salsa
3 eggs
10 saltine crackers (4 squares per cracker)
1 teaspoon coarsely ground black pepper
2 teaspoons freshly crushed garlic (or crushed garlic from a jar)
2 teaspoons sea salt (you can leave this out if desired)
1 medium sized white or yellow onion, coarsely chopped
1 small can of mild green chiles (drained)
Heinz ketchup
Preheat oven to 350 degrees.
In a large bowl mix all of the ingredients except for ketchup. Mix very well. Place in 2 round glass baking dishes (I use Corelle) inside square baking pans or a dish covered in aluminum foil (this will save cleaning your oven in the event you have a runoff). Pat the meat mixture so that it is smooth and flat.
Pour ketchup over the top of the entire loaf. Loosely cover with aluminum foil.
Bake for 1 1/4 hours at 350 degrees. Remove aluminum foil.
Bake an additional 15 minutes. Remove from oven.
Let set for 10-15 minutes before cutting. I usually cut the loaf in half and remove it with a spatula to a serving platter before cutting it into servings. This allows the juice to remain in the bowl and not get on the serving plates.
● Linda Collins Lazzeroni. She recommends serving with a side of asparagus and roasted rosemary/garlic potatoes. "We like it with a nice chardonnay."
John Lana's Meatloaf
2 pounds ground beef
1 scant cup bread crumbs
1 onion diced fine
1 or 2 tablespoons dried celery flakes.
Salt and pepper to taste
2-pound can of whole tomatoes. Spoon out all tomatoes, except for two
Blend together in a bowl. Shape into a loaf.
Place into a cooking bag (oven bag turkey size)
Break the remaining two tomatoes on top of the loaf. Sprinkle garlic salt over the top of loaf and close bag. Set the bag in a 9-by-12-inch baking dish.
Bake slowly at 300 degrees for two hours.
● Jessie Curley. "It's great — clean oven — great flavor." This recipe came from a family friend more than 40 years ago.
Meatless 'Meatloaf'
1 clove garlic, minced
1 carrot, grated (optional, or use other vegetables, such as zucchini)
1 14-ounce package "Lightlife" Gimme Lean Sausage Style
1 cup soy milk
1 large egg
1 tablespoon Worcestershire or soy sauce
1 tablespoon Dijon mustard or horseradish
1 1/4 cup oatmeal or bread crumbs
1/4 cup dehydrated onions or 1/2 cup chopped fresh onion
1/4 cup dried parsley or 1/2 cup chopped fresh parsley
1 tablespoon Italian spice or 1 1/2 teaspoon oregano and 1 1/2 teaspoon basil
Garnish with ketchup if desired.
Preheat oven to 350 degrees.
Combine garlic, carrot (optional), Gimme Lean, soy milk, egg, Worcestershire and Dijon in large bowl. Set aside.
Combine oatmeal, onions, parsley and spices in medium bowl. Mix well.
Mix the medium bowl ingredients (dry ingredients) into the large bowl ingredients (wet ingredients). Stir well.
Spray a loaf pan with non-stick spray.
Bake one hour at 350 degrees. Cool for 10-15 minutes. Serve warm with garnish, if desired.
Serves 6.
● Leal Roberts. "This is the BEST meatless meatloaf I have ever had! Everyone loves it! I have included different choices for ingredients because people have different things on hand."
Company Meatloaf
1 slice bread
1 1/2 pounds of low fat ground beef
2 tablespoons of water
1 stalk celery
1 small onion
1 egg
Salt and pepper to taste
1 can sliced mushrooms
2 slices swiss cheese
2 green onions
2 tablespoons catsup
2 tablespoons brown sugar
1. Place bread in the blender and make crumbs.
2. Add crumbs to meat
3. Put water, celery, onion and egg in the blender, blend.
4. Mix ingredients together.
5. Flatten the mixture on a piece of waxed paper.
6. Put cheese, drained mushrooms and green onions in the center of the flattened meat.
7. Roll up, like a jelly roll.
8. Place in a 7-by-12 microwave safe dish.
9. Score top of loaf.
10. Combine catsup and brown sugar. Put over top of loaf.
11. Cook in microwave on ROAST for 18-22 minutes.
● Charlene Warner. "My friends and family always tell me that this is the BEST ever meatloaf . . . plus it is quickly made in the microwave! I have been using this recipe since I first learned to use a microwave in 1980."
Langlade County Jail Meatloaf
2 pounds of ground beef
2 large eggs, beaten
3/4 cup green olives with pimento, chopped
1 medium onion, chopped
1/2 cup cracker meal or crumbs
3/4 cup chili sauce
Salt and pepper to taste
3 or 4 slices of bacon
Mix the first 7 ingredients together and place in meatloaf pan. Put the bacon on top and bake at 350 degrees for 90 minutes.
● Joan Schunke. Her son, John, is a lieutenant with the Langlade County Sheriffs Department in Wisconsin. "The cook at the jail gave him this recipe for meatloaf that she serves the inmates. It's easy and good!"
Greek Meatloaf: Sharon Arkin's version
2 pounds ground turkey, beef, lamb or a combination
1 1/2 cups bread crumbs
3/4 cup finely puréed (in food processor) pitted Kalamata olives (pitted olives available at Caravan Middle East market on Country Club Road and at Trader Joe's)
1 large onion also puréed
1 10-ounce package of frozen chopped spinach, thawed and squeezed dry
2 eggs beaten
1/4 cup chopped parsley
1/2 cup pignoli (pine) nuts
(Optional - omit for kosher eaters) 1/4 chunk of feta cheese crumbled
1/2 teaspoon ground nutmeg
1 tablespoon lemon juice
4 cloves garlic, minced or pressed
1 teaspoon salt
Pepper to taste
Combine all ingredients in a large bowl. Lightly knead or stir to mix. Shape into 1 large or 2 small loaves and place in loaf pans or pack against the side(s) of a larger baking pan. Bake at 350 degrees 55-65 minutes. Makes 6-8 dinner portions, 12-14 sandwich portions. It's best served in pita and travels well in a backpack.
(She advises checking the seasoning by briefly microwaving a small ball or patty of the mix before baking.)
● Sharon Arkin owns and operates Bed and Bagels of Tucson, www.bedandbagels.com
Crockpot Meatloaf Surprise
1 egg
1 cup milk
1 1/2 teaspoons salt
1 packet (‡-ounce) brown gravy mix
2 pounds ground chuck
1/2 cup sweet red pepper, chopped
3/4 cup onion, chopped
1 cup cracker crumbs, saltines or plain
6 small or medium mushrooms (I use the white variety most common in the grocery stores)
In a large bowl mix egg, milk, salt and gravy until combined, add ground chuck, red pepper, onion and cracker crumbs, mix well (hands work best). Shape into a ball. Insert mushrooms so mushrooms are not visible. Place in crockpot, cover and cook on low setting about 8 to 10 hours (high: 4 to 5 hours).
Open the windows and let the plesant aroma drift through the neighborhood.
Salt can be cut to your taste. Sometimes I add a pinch of fresh crushed black peppercorns. Easily adapted to your taste.
● By Big John Duhanich. "Though I fondly remember Mom's Sunday meatloaf dinners, my tastes are a little more adventurous. Here, then, is a tried and true reworked favorite, that seconds are always the norm. Good cold between two slices of bread. Fast, simple, easy, tasty."
Meatloaf Badger
1 1/3 pounds hamburger
1/2 pound Italian sausage, hot or mild, removed from casings
1 cup oats or puffed rice
1 teaspoon salt
1 tablespoon Montreal Steak Seasoning
1 tablespoon minced garlic
1 teaspoon sage
2 eggs
4 ounces Hatch chiles or canned green chiles, diced
1/2 medium onion, chopped
Mix the above ingredients, and put in a loaf pan.
Cover with a mixture of the following:
1/2 cup barbecue sauce (I like KC Masterpiece Barbecue Sauce, Original)
4 tablespoons brown sugar
2 teaspoons prepared mustard
1/2 teaspoon nutmeg
Bake at 350 degrees for approximately 90 minutes.
Serve with ketchup or barbecue sauce.
● By Richard Badger. "I've been making this meatloaf for at least 15 years, and everyone in the family likes it and requests it. An interesting sidelight is how the Italian sausage got into the recipe. My original recipe called for ground pork, but when I went to the store to buy the ingredients, the store had no ground pork, so I decided to try Italian sausage instead . . . and the rest is history."
Dianne's German Meatloaf
2 cups soft rye bread
1 10-ounce can kraut, drained
1/2 cup milk
1/2 chopped onion
1 teaspoon caraway seeds
1/2 teaspoon pepper
2 pounds ground beef
Mix all together and place in a baking 8-by-10 baking pan. Bake at 350 degrees for 1 1/2 hours.
Great with homemade noodles and gravy.
● Dianne Neibauer
Gary's Meatloaf
2 pounds 90 percent lean ground beef
1 pound pork sausage
8 slices thick bacon cooked (not crisp) and chopped
1/2 cup shredded cheddar cheese.
1 egg
1 cup regular oatmeal, uncooked
1 cup cooked rice
1 medium onion chopped
1/4 cup ketchup
One sheet frozen puff pastry
1 tablespoon ground sage
1 teaspoon salt
1 teaspoon pepper
1 packet Knorr béarnaise sauce mix. Sauce instructions require:
1/4 cup butter
1 cup milk
In a large bowl, mix, by hand, all ingredients except pastry and béarnaise sauce. Don't overdo mixing. Mold meatloaf into loaf shape about 12 inches long and place into a pyrex or similar baking dish. Bake at 350 degrees for 1 hour, 10 minutes. With 30 minutes remaining remove meatloaf from oven and cover with puff pastry, tucking in edges all round. Return to oven and bake until puff pastry is a golden brown. Prepare béarnaise sauce as per package instructions. Slice meatloaf and pour on béarnaise sauce as desired. Serve and enjoy.
● Gary Gouvea. "I have been working on preparing a great meatloaf for many years. This is the best I have come up with."
