Any Meatloaf Recipes?
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Any Meatloaf Recipes?
| Mon, 06-04-2007 - 5:10pm |
Does anyone have a good meatloaf recipe?? I saw one on here, but it used turkey sausage. I just want loaf!
| Mon, 06-04-2007 - 5:10pm |
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Karen,
So the kids didn't mind the pepper chunks?
MichaelAnn,
How long do you usually cook this and at what degree? It looks yummy!
Thanks,
Crystal
I usually cook it at about 400 I think - honestly, I am one of those cooks who just "wings it" - but 400 is pretty standard for me.
I don't ever time it, I use a probe thermometer - it has one end that goes in the meat then the other attaches to a digital read-out you keep on the counter and it beeps when it hits 160 degrees. But if I were to guess I'd say about 45min? Maybe 60min? Again, I'm just a "cook it til its done" kind of cook - I don't time things!
belizesig1
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The kids didn't seem to care. I used frozen green peppers - they are probably smaller than I could cut fresh one. I also covered the meatloaf with melted cheese (a reduced fat mexican mix).
Sheneq
Sheneq
I'm going to make this one Saturday so dh has lots of leftovers while I'm gone. (Otherwise the man will live on McDonald's and Luna Bars!) I'm copying a post from another bulletin board, so these comments are not mine. The people there who reviewed it liked Swiss cheese much better than mozz. (Seems like a lot of cheese but it also sounds like it makes a lot of meatloaf!!)
I'll review after I've made it.
Deb
From George Stella's Living Low Carb and Loving It
2 pounds ground beef, lean
2 large eggs
1/2 cup grated parmesan cheese
1/4 cup diced red onion
1/4 cup diced red bell pepper, can be roasted if you want
2 teaspoons chopped fresh parsley
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 ounces sliced deli ham
8 ounces mozzarella cheese (I used swiss)
So you mix up the meatloaf ingredients (so everything except the ham and cheese), and then you pat it out onto parchment into a 8 x 10 rectangle, layer the ham and cheese on it, and roll it up from the short side, and pinch the meat at the ends and at the seam so that the ham and cheese end up fully encased in meat, and you end up with a roll that fits perfectly into a 5 x 9 pan. Bake at 350 degrees for about 1 1/4 hours.
I put about 1/4 cup of low-carb ketchup on top before I baked it, and then again another 1/4 cup about 10 minutes before pulling it from the oven.
I was worried it would be greasy, but the loaf shrinks as you cook it and it is super easy to pour off the fat out of the loaf pan. It came out perfectly once I cooled it in the fridge and then ran a mini silicone spatula around the edge of the pan to loosen it (I would have used a knife but I didn't want to scratch my new nonstick loaf pan). Best of all, when you cut it you have a swirl of ham and cheese baked into the meat loaf, which gave it a really nice extra boost of flavour, as did the ketchup on top.
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