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Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving. Yield: 6 servings. For more great Meat Loaf Recipes visit www.Tasteofhome.com.
Garten’s meatloaf is moist, flavorful, and wholesome—the kind of food that sticks to your ribs and transports you to your grandmother’s kitchen, even if she never actually made the dish.
1. Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well. Shape into a 7-1/2-in ...
"For a three-pound meatloaf, the panade can be made with 1 cup milk, 2 eggs and 2 cups of breadcrumbs or white bread with the crust removed torn into pieces." Use your hands!
In Romanian cuisine, there is a meatloaf dish called drob, similar to other minced meat dishes in the region like the Bulgarian rulo Stefani or the Hungarian Stefánia meatloaf. The major difference is that drob is always made with lamb organs (or a mixture of lamb organs and pork or veal), and the hard boiled eggs in the centre of the drob are ...
3. Mexican Taco Meatloaf. This simple recipe combines taco flavor with a simple meatloaf recipe. A homemade seasoning mix with chili powder, cumin, garlic, and paprika gives the dish a robust, Tex ...
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf; place in a 5-qt. slow cooker.