Recipes On Meatloaf

recipes on meatloaf, are you looking for these recipes? check this for the best recipes on meatloaf:

Cheesy Italian meatloaf

Image credit: Chris L Jones – taste.com.au

Ingredients

  • 2 cups fresh breadcrumbs
  • 1/2 cup milk
  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon dried Italian herbs
  • 1/2 teaspoon dried chilli flakes (optional)
  • 1kg beef mince
  • 1 egg, lightly beaten
  • 500g bottle bolognese pasta sauce
  • 1 cup grated pizza cheese
  • Fresh oregano leaves, to serve

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Grease a 7cm-deep, 10cm x 21cm (base) loaf pan. Line with baking paper, extending paper 2cm above edges on all sides.
  • Step 2
    Place breadcrumbs and milk in a large bowl. Set aside. Heat oil in a small frying pan over medium-high heat. Add onion, garlic, rosemary, dried Italian herbs and chilli, if using. Cook, stirring, for 5 minutes or until onion is soft. Transfer onion mixture to bowl with breadcrumbs.
  • Step 3
    Add mince and egg to onion mixture. Season with salt and pepper. Mix well to combine. Spoon into prepared pan, pressing with the back of a spoon to compact and level. Bake for 50 to 55 minutes or until cooked through. Stand for 5 minutes. Drain excess pan juices.
  • Step 4
    Carefully turn meatloaf, top-side up, into a large baking dish. Spoon over pasta sauce. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and sauce is bubbling around edge. Stand for 5 minutes. Sprinkle with oregano. Serve.

Supreme pizza meatloaf

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 1 small red onion
  • 500g beef mince
  • 1 egg, lightly beaten
  • 1 teaspoon dried oregano
  • 2 garlic cloves, crushed
  • 1/2 cup fresh breadcrumbs
  • 2 tablespoons chopped fresh basil leaves, plus extra leaves to serve
  • 1/3 cup pizza sauce
  • 18 slices thinly sliced salami
  • 2/3 cup grated mozzarella
  • 80g mixed salad leaves
  • 2 tomatoes, sliced
  • 125g cherry tomatoes
  • 1/2 red capsicum, thickly sliced
  • 1/2 yellow capsicum, thickly sliced
  • 1/3 cup pitted black olives
  • 2 tablespoons balsamic vinaigrette

Method

  • Step 1
    Preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper.
  • Step 2
    Finely chop half the onion. Cut remaining onion into thin wedges. Place mince, egg, oregano, garlic, breadcrumbs, chopped onion, basil and half the pizza sauce in a large bowl. Season with salt and pepper. Mix well.
  • Step 3
    Place a large piece of plastic wrap on a flat surface. Arrange salami lengthways, slightly overlapping slices, in three rows on the plastic. Leaving a 3cm border on all sides, press mince mixture over salami. Spread remaining pizza sauce over mince mixture. Top with mozzarella.
  • Step 4
    Using plastic wrap as a guide, roll up tightly from one long side. Remove and discard plastic wrap. Place meatloaf, seam-side down, on prepared tray. Bake for 40 to 45 minutes or until browned and cooked through. Stand for 5 minutes.
  • Step 5
    Meanwhile, place salad leaves, tomatoes, capsicum, olives and remaining onion in a bowl. Add vinaigrette. Toss to combine.
  • Step 6
    Slice meatloaf and serve with tomato and olive salad, sprinkled with extra basil.

Smoky Texan meatloaf subs

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 500g pork mince
  • 1/2 cup fresh breadcrumbs
  • 1 small brown onion, finely chopped
  • 1 egg, lightly beaten
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 1/4 cup barbecue sauce
  • 2 tablespoons tomato sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons American mustard
  • 2 corn cobs, husks and silk removed
  • Olive oil cooking spray
  • 200g packet classic coleslaw mix
  • 1/4 cup whole-egg mayonnaise
  • 2 tablespoons sour cream
  • 8 mini hot dog brioche buns, split, warmed
  • Fresh coriander leaves, to serve

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 9cm-deep, 9cm x 22cm (base) loaf pan. Line base and sides with baking paper, extending paper 2cm above edges on all sides. Line a baking tray, with sides, with baking paper.
  • Step 2
    Place mince, breadcrumbs, onion, egg, cumin and half the paprika and barbecue sauce in a large bowl. Mix well. Season with salt and pepper. Press meatloaf mixture into prepared pan. Turn pan upside-down onto prepared tray, leaving the loaf pan covering the meatloaf. Bake for 20 minutes.
  • Step 3
    Combine tomato sauce, brown sugar, apple cider vinegar, mustard and remaining paprika and barbecue sauce in a small bowl. Season with salt and pepper. Remove meatloaf from oven. Remove loaf pan. Brush meatloaf with tomato sauce mixture. Bake meatloaf for 15 to 20 minutes or until lightly browned and cooked through.
  • Step 4
    Meanwhile, heat a chargrill pan or barbecue grill on high. Spray corn with oil. Cook corn, turning, for 8 to 10 minutes or until lightly charred and tender. Transfer to a board. Stand for 5 minutes or until cool enough to handle. Cut corn kernels from cobs.
  • Step 5
    Combine coleslaw, mayonnaise and sour cream in a bowl. Season with salt and pepper. Thinly slice meatloaf. Fill buns with coleslaw, meatloaf and charred corn. Sprinkle with coriander leaves. Serve.

Rolled meatloaf

Image credit: Rob Palmer – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 1 large brown onion, grated
  • 4 garlic cloves, crushed
  • 150g baby spinach
  • 1kg beef mince
  • 2 tablespoons tomato sauce
  • 1 tablespoon worcestershire sauce
  • 1 egg, lightly beaten
  • 2 1/2 cups fresh breadcrumbs
  • 1/3 cup finely grated parmesan cheese
  • 1/3 cup finely chopped kalamata olives
  • 1/3 cup chopped semi-dried tomatoes
  • Salad leaves, to serve

Method

  • Step 1
    Preheat oven to 180°C/160°C fan-forced. Line a large, 1cm-deep baking tray with baking paper.
  • Step 2
    Heat oil in a frying pan over medium heat. Cook onion and garlic, stirring, for 3 to 4 minutes or until softened. Cool completely.
  • Step 3
    Place spinach in a microwave-safe container. Microwave, covered, on HIGH (100%) for 1 minute or until wilted. Cool completely. Squeeze out excess liquid.
  • Step 4
    Place mince, onion mixture, tomato sauce, worcestershire sauce, egg, breadcrumbs, parmesan and olives in a bowl. Season with salt and pepper. Mix to combine. Place a 30cm x 50cm piece of baking paper on a flat surface. Spoon over mince mixture. Press into a 27cm x 40cm rectangle. Top mince mixture with spinach, followed by tomato. Starting at 1 short side, use baking paper as a guide to roll up like a Swiss roll.
  • Step 5
    Place on prepared tray. Smooth ends to enclose filling. Bake for 50 minutes to 1 hour or until meatloaf is firm to touch and cooked through. Stand for 10 minutes. Serve half the meatloaf sliced with salad. Cover and refrigerate remaining meatloaf.

Parmigiana meatloaf

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 750g pork and veal mince
  • 1 zucchini, grated
  • 1 egg, lightly beaten
  • 1 tablespoon tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dried Italian herbs
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 cup panko breadcrumbs
  • 2 cups tomato pasta sauce
  • 1/4 cup shredded fresh basil leaves, plus extra small basil leaves to serve
  • 3/4 cup grated pizza cheese
  • 300g green beans, steamed to serve

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease a 2-litre (8-cup-capacity) metal oval baking dish.
  • Step 2
    Place mince, zucchini, egg, tomato paste, Worcestershire sauce, dried herbs, 1/2 the onion and garlic, and 2/3 of the breadcrumbs in a large bowl. Season with salt and pepper. Mix well. Press mince mixture into prepared dish. Bake for 20 minutes or until top is lightly browned.
  • Step 3
    Meanwhile, combine pasta sauce, basil and remaining onion and garlic in a bowl. Season with salt and pepper.
  • Step 4
    Remove meatloaf from oven. Carefully drain any excess fat from dish. Spoon tomato mixture over meatloaf. Sprinkle with cheese and remaining breadcrumbs. Bake for 25 to 30 minutes or until lightly browned and cooked through.
  • Step 5
    Sprinkle meatloaf with extra basil leaves. Serve with beans.

Spanakopita meatloaf

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 120g baby spinach
  • 750g chicken mince
  • 1/2 cup fresh breadcrumbs
  • 1 small brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 egg, lightly beaten
  • 2 tablespoons finely chopped fresh dill, plus extra to serve
  • 1 teaspoon finely grated lemon rind
  • 100g fetta, crumbled
  • 3/4 cup grated tasty cheese
  • 4 sheets filo pastry
  • 20g butter, melted
  • 1/2 cup plain Greek-style yoghurt, to serve
  • 120g mixed salad leaves, to serve

Method

  • Step 1
    Preheat oven to 180C/160C fan-forced. Grease an 8cm-deep, 14cm x 21cm (base) loaf pan. Line base and sides with baking paper, extending paper 2cm above edges on all sides. Line a baking tray, with sides, with baking paper.
  • Step 2
    Place spinach in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until wilted. Drain. Refresh under cold water. Drain. Cool. Squeeze excess moisture from spinach.
  • Step 3
    Place mince, breadcrumbs, onion, garlic, egg, dill and lemon rind in a large bowl. Mix well. Season with salt and pepper. Add fetta to cooled spinach. Season with pepper. Mix well.
  • Step 4
    Press 1/3 of the mince mixture into prepared pan. Top with half the spinach mixture and half the tasty cheese. Repeat with remaining mince mixture, spinach mixture and tasty cheese, finishing with a layer of mince mixture. Turn loaf pan upside-down onto prepared baking tray, leaving the loaf pan covering the meatloaf. Bake for 25 minutes.
  • Step 5
    Meanwhile, place 1 filo sheet on a flat surface. Brush with a little melted butter. Top with a second sheet. Brush with a little butter. Repeat with remaining filo to make a second stack. Cut each stack crossways into 6 pieces. Scrunch each piece. Remove meatloaf from oven. Remove pan. Top meatloaf with scrunched filo. Brush filo with a little of the remaining butter. Bake for 10 to 15 minutes or until filo is golden and meatloaf is cooked through. Sprinkle with extra dill. Serve with yoghurt and salad leaves.

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