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Meatloaf for many is a comfort food that brings back pleasant memories of childhood and family meals gatherings for many. Check out meatloaf recipes with mushrooms, cheese, vegetables, eggs and herbs.

Meatloaf for many is a comfort food that brings back pleasant memories of childhood and family meals gatherings for many. Meatloaf is a seasoned meat dish which is formed into a loaf shape. Meatloaf is an extremely versatile dish. It usually calls for pasta sauce or tomato sauce or ketchup or barbecue sauce to be poured over. These also help form a crust during baking and provide relish. Breadcrumbs, milk or red wine, wheat germ, oatmeal and eggs are added to meatloaf. Check out meatloaf recipes with mushrooms, cheese, vegetables, eggs and herbs.

Meatloaf recipe tips

  • Add tomato juice, wine or broth for each pound of meat to give more flavor and a juicer meatloaf.

  • For individual servings, bake in mini loaf pans.

  • Use leftovers sliced in sandwiches.

  • Replace some of the liquid in the meatloaf recipe with red wine or dark beer.

  • Add a cup of grated cheese to the meatloaf and top with more cheese for about ten minutes before it is done. For topping with cheese return to oven and cook until the cheese is melted.

  • Frost the finished meatloaf with mashed potatoes

Popular meatloaf recipes

Meatloaf recipe

5 Individual loaves
2 pounds ground beef
1 cup seasoned bread crumbs
1 medium sized onion
15 oz tomato sauce
½ cup barbecue sauce
1 egg

Preheat the oven to 400 degrees. Mix all the ingredients in a large bowl. Shape into miniature loaves on a single baking sheet. Bake the meatloaves covered with tinfoil for about half an hour. Uncover and bake until brown. For gravy use beef broth, barbecue sauce and corn starch for thickening.

Spanish style meatloaf recipe

1 ½ pound ground beef
1 ½ pound ground pork
3 large diced onions
8 cloves garlic minced
4 eggs
2 tablespoon of cheese
1 cup milk
1 cup bread crumbs
Salt and pepper to taste

For garnishing:
1 can of green peas
Green olives sliced
3 hard boiled eggs chopped

Preheat oven at 325 degrees. Place both meats in a large mixing bowl and combine milk, eggs, and bread crumbs, cheese, onions, garlic, salt and pepper. Mix well. Shape the loaf and place in a large baking dish. Cover and bake at 325 degrees oven for about an hour.

For the sauce, place tomato sauce, onions, garlic, olive oil and salt. Cover and cook for an hour. When meatloaf is done, pour the sauce on top of the meatloaf. Put loaf back into the oven uncovered for about fifteen minutes. Garnish with peas, chopped olives and eggs. Serve with mashed potatoes and green salad with red wine.

Italian style meatloaf

2 beaten eggs
¾ cup soft bread crumbs
½ cup tomato juice
2 tablespoons snipped parsley
½ teaspoon oregano crushed
¼ teaspoon salt
¼ teaspoon pepper
1 small clove garlic minced
2 pounds lean ground meat
8 thin slices boiled ham
Shredded mozzarella
3 slices mozzarella halved diagonally

Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef. On foil pat meat into a rectangle. Arrange ham slices over the ground meat mixture leaving a small margin around edges. Sprinkle shredded mozzarella cheese over ham. Carefully roll up meat starting with short end. Place the stuffed meat seam side down in a baking pan and bake at 350 degrees for an hour and fifteen minutes. Place the cheese slices over the top of roll and return to oven for five minutes.

Mexican meatloaf recipe

2 pounds lean ground beef
½ cup chopped onion
1 can tomato paste
1 can cream of mushroom soup
1 can chicken and rice soup
Shredded cheese
1 clove garlic
1 jar taco sauce
Chopped green chili peppers

Brown meat, onions and garlic. Add remaining ingredients except tortillas and cheese. Simmer for about five minutes. Pour a small amount of the mixture into the bottom of a slow cooker. Next add a tortilla and top it with small amount of grated cheese. Continue to layer the mixture with a tortilla and cheese until all ingredients are used. Cook on low heat for about four hours.

Meatloaf soup recipes

Onion meatloaf soup

2 eggs beaten
1/3 cup ketchup
¾ cup water
1 packet dry onion soup mix
1 ½ cup bread crumbs
Lean ground beef

Combine eggs, ketchup, water and soup and mix well. Add bread crumbs and beef. Shape into loaf and place in a shallow pan or loaf pan. Bake at 350 degrees for about one hour and fifteen minutes.

Meatloaf with mushroom sauce

¾ pound ground chuck
¾ pounds ground pork
¾ pounds ground veal
½ cup finely chopped onion
2 slices bread
½ cup milk
2 eggs beaten
½ cup ketchup
1 tablespoon sauce
2 teaspoons mustard
Salt and pepper to taste
1 hard-cooked egg peeled
2 tablespoons diced onion
8 oz sliced mushrooms
1 tablespoon vegetable oil
1 tablespoon flour
2 cups beef broth

In a large mixing bowl combine ground meats and blend with finely chopped onion and set aside. Tear the trimmed bread into small pieces and soak in the milk. In a bowl combine the soaked bread with beaten eggs, ketchup, sauce and mustard. Blend the egg mixture thoroughly with meat. Season with salt and pepper. Place one third of the meat mixture on a baking sheet mounding it slightly in the center.

Form mixture into a oval shape. Place the hard cooked egg in the center, add the remaining meat on the top and pack down. Bake meatloaf in a preheated 400 degrees for about one hour. While meatloaf is baking, sauté and dice onions and mushrooms in the oil until tender. Add flour and cook until lightly brown. Add the broth and simmer for about ten minutes. Slice the meatloaf and top with mushroom sauce.

Traditional Crock-pot meatloaf

1 pound lean ground beef or ground turkey
2 cups of shredded cabbage
1 medium green bell pepper
Salt to taste
¼ teaspoon garlic powder
¼ teaspoon celery seed
1 tablespoon dried minced onion
1 egg beaten

Place foil in bottom of a slow cooker with both ends hanging over the top edge of the cooker. The foil strip will make it easier to remove the meatloaf when it is done. Combine all the ingredients with your hands until blended. Shape into round loaf. Place the meat loaf on rack or crumpled foil in 3 ½ quart crock-pot. Cover and cook on high for four to six hours.

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