Best Meatloaf Recipe
source (google.com.pk)
1 1/2 pounds ground beef
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon kosher salt (or less, to taste)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)
In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar,
brown sugar, Dijon mustard, Worcestershire sauce, and water/beef
stock.
In a large bowl, combine beef, bread crumbs, onions, green bell
pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato
mixture, and optionally, Parmesan cheese.
Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin,
lightly oiled. Pour remaining liquid over meat loaf to coat.
Bake in a 350°F oven for one hour and 15 minutes, basting
occasionally with ketchup or your favorite barbecue sauce.
1. Eliminate salt, bouillon, and substitute 3 tablespoon onion soup mix.
Sprinkle top with tomato soup and crushed crackers instead.
2. Use old-fashioned rolled oats instead of bread crumbs.
3. If you have leftover bread, especially Italian or French bread,
substitute milk for the water listed in recipe, and soak about 2 cups
bread in the milk prior to mixing into the meat mixture. Squeeze out the
excess slightly before adding. Substitute this bread for the bread
crumbs. After mixing everything together, you can also form this meat
mixture into meatballs and fry in 1/2 inch olive oil in a heavy bottom
skillet (such as cast iron). If making Italian meatballs, leave out the
brown sugar and Dijon mustard, but be sure to use the Parmesan
cheese. Season the oil in the pan with 2-3 whole cloves garlic (don't
chop it up or it will burn instead of just roasting).
4. If you're in a hurry, you may use as a substitute 2 cups of barbecue
sauce and eliminate the following ingredients:
1 c. ketchup
1 8 oz can tomato sauce
3 tbsp. balsamic vinegar
3 tbsp. of brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
5. Eliminate the sauté crumbs. Sauté this mixture with onion and garlic
for 5 minutes and layer a casserole with no-cook lasagna noodles.
Place meat mixture to cover noodles. Add a sprinkling of Parmesan
cheese and:
1/3 pound ricotta mixed with one egg
1/4 c. freshly chopped Italian parsley or 1 c. fresh spinach
1/2 pound grated mozzarella cheese
Cover with another layer of noodles, and top with 1 large can of tomato
sauce mixed with 1/2 teaspoon each basil and oregano. Place in 325°F
oven 60 minutes or until bubbly, basting occasionally with sauce to
prevent lasagna from drying out.
6. Form meat mixture into large doughnut shapes, approximately 6-7
inches across. When forming the doughnut, don't allow the center to
center. Optionally, brush with ketchup. Crush 8-10 Saltine or Ritz
crackers into crumbs and sprinkle over the doughnut shaped burger,
concentrating the excess crumbs into the center. Sprinkle with onion
and garlic powder and a liberal dose of soy sauce, allowing a 1/2 spoon
or so to form in the well. This can optionally be topped with cheese and
canned mushrooms if desired. Place in microwave and cook on high for
3 minutes or so, according to size, until the juices run clear and meat
doughnut is done. Served with meat drippings as topping, there is no
need for a bun. This is a fast and easy low-carb lunch!
7. Place 3-4 strips of bacon lengthwise along the top of the meatloaf.
Garnish with rings of green or red bell pepper and bake as usual.
8. Use your imagination, get creative, and enjoy!
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