Meat Loaf Recipes

, One of my biggest flops in culinary was a meat loaf recipe that kept getting changed by my class. It ended up being ground trukey and veal that had been left over. I could have made a porch step with it. Dry tasteless

A point too many cooks and a soft hearted chef make lousy meat loafs!Here are some recipes to try.

Skillet Meatloaf Dinner 2 lb Lean ground beef 1 pk Dry onion soup mix 1 1/2 c Water Hot mashed potatoes (made with broth, not milk) Place ground beef in large mixing bowl. Combine onion soup mix and water. Pour 1/2 cup soup mixture over ground beef; gently mix to blend. Shape into an 8 inch round patty in large skillet. Pour remaining soup mixture over top. Cover and cook over medium heat for 25 minutes or until cooked to desired doneness. Cut into 6 wedges. Serve topped with mashed potatoes; spoon gravy over top. Makes 6 servings. ****Make your mashed potatoes using chicken broth rather than milk to eliminate dairy from this dish. Mini Meatloafs   1 2/3 to 1 3/4 pounds ground sirloin 1 medium onion, cut into chunks 2 ribs celery from the heart of the stalk, cut into 2-inch pieces 1 green bell pepper 1 large egg plus a splash of milk, beaten 1 cup plain bread crumbs 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 cup smoky barbecue sauce 1/2 cup tomato salsa 1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil Micro-way-cool Bacon and Green Beans, recipe follows Smashed potatoes and cream cheese, recipe follows Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too. Smashed Potatoes and Cream Cheese: 2 1/2 pounds small red potatoes or baby Yukon gold potatoes 1/2 cup half-and-half or whole milk 8 ounces plain cream cheese or veggie cream cheese, cut into pieces 10 chives or 2 scallions, chopped or snipped with kitchen scissors Salt and pepper Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe. When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste.   Southern Meat Loaf The best Southern specialty flavors, including country bacon, creamy buttermilk, rich barbecue sauce and bourbon, combined in this comfort dinner that's great any day of the week. Even company will savor these home-style favorites. Ingredients: 1 egg 1/4 cup ( 50 mL) dry bread crumbs or 1/2 cup (125 mL) fresh bread crumbs 2/3 cup ( 150 mL) barbecue sauce 1 lb ( 500 g) lean ground beef or 1/2 lb (250 g) each of lean ground beef and ground pork 1 garlic clove, minced 1/4 cup ( 50 mL) finely chopped fresh parsley 1/4 tsp ( 1 mL) dried thyme 1/2 tsp ( 2 mL) salt 1/8 tsp ( 0.5 mL) cayenne pepper 1/4 tsp ( 1 mL) freshly ground black pepper 4 slices bacon (optional) Directions: 1. Preheat oven to 425F (220C). For easy cleanup, line a baking sheet with sides with foil or lightly grease a 9x5 inch (1.5 L) loaf pan. 2. Beat egg in a large bowl. Stir in bread crumbs and 1/3 cup (75 mL) barbecue sauce. Crumble in meat. Add garlic, parsley, thyme, salt, cayenne and pepper. 3. Using your hands or a fork, work mixture until combined. Evenly pat into a free-form loaf shape about 2 inches (5 cm) thick. Or evenly pat into loaf pan (loaf will be about half the normal thickness). Spread with remaining barbecue sauce. 4. For a smoky taste, lay bacon slices over top. Bake, uncovered, in centre of oven for 20 minutes. Drain off any juices. Continue baking until meat is well browned and bacon is crisp, from 15 to 20 minutes.