Easy Meatloaf 4.6 (8,954) 6,732 Reviews 1,024 Photos This meatloaf recipe doesn't take long to make at all, and it's very good! Recipe by Janet Shum Updated on January 31, 2023 1,024 Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings: 8 Jump to Nutrition Facts Get back to basics with this easy meatloaf recipe. Preheat oven to 350°F. Combine Ground Beef, bread crumbs, 1/2 cup ketchup, onion, egg, Worcestershire, garlic, thyme, pepper and salt in large bowl, mixing lightly but thoroughly. Shape beef into 8 x 4-inch loaf on rack in aluminum foil-lined broiler pan. Place on upper oven rack in 350°F oven.
1 Preheat oven to 350°F. Mix ground beef, bread crumbs, egg and seasonings in large bowl. 2 Shape into a loaf on shallow baking pan. Pour ketchup over top. 3 Bake meatloaf 55 to 60 minutes or until cooked through. Let stand 5 minutes before serving. MEET YOUR NEW CULINARY SIDEKICK Preheat the oven to 325 degrees F. Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until.
1 Heat oven to 350°F. In large bowl, mix Meatloaf ingredients well. Press mixture in ungreased 8x4-inch loaf pan. Bake 40 minutes.
1. Combine all ingredients: Add all of the meatloaf ingredients to a large bowl and gently mix everything to combine (without over-working the meat). 2. Add to loaf pan: Add the meat mixture to a greased loaf pan and gently pat into an even layer. Eggs and breadcrumbs are the secret to keeping meatloaf moist. 3. Bake at 350ºF about 30 minutes.
What You'll Need This meatloaf is full of flavor but easy to pull together. Let's dive in and talk ingredients, shall we? Ground Beef: I like to make meatloaf with lean beef to reduce the amount of grease in the recipe. Whatever type you choose, you'll need 2 pounds. Breadcrumbs: Have ready ½ cup of breadcrumbs. You could also use crushed crackers.
Step 1: Preheat the oven and gather the ingredients. TMB Studio. To start, preheat your oven to 350°F. Prep all of your ingredients while the oven is preheating—chop the onions and peppers, crush the crackers, crack open the eggs and measure out the cheese, milk and seasonings.
Meat: You can add ½ pound lean ground pork in place of some of the beef or try 1 pound ground beef mixed with 1 pound ground turkey (cook to 165°F if adding turkey). Seasonings: Add seasonings like garlic powder (1 tsp), Worcestershire sauce (1 tbs), or some chopped and cooked green bell pepper
Easy Classic Meatloaf By Diana Rattray Updated on 05/15/23 Tested by Danielle Centoni The Spruce Eats / Julia Hartbeck Prep: 15 mins Cook: 80 mins Resting Time: 10 mins Total: 105 mins Servings: 6 servings 200 ratings Add a comment Show Full Nutrition Label
67 Reviews Level: Easy Total: 1 hr 30 min Active: 30 min Yield: 8 servings Nutrition Info We opted for an all-beef meatloaf rather than the traditional mix of beef, veal and pork because we.
1 Preheat oven to 350°F. Mix ground beef, bread crumbs, egg and seasonings in large bowl. Shape into a loaf in shallow baking pan. 2 Pour tomato sauce over meat loaf. 3 Bake 55 to 60 minutes or until meat loaf is cooked through. Let stand 10 minutes before serving.
Directions. Add the butter to a very large skillet. Set on the stove over medium heat. When the butter has melted, add the onions. Season with a big pinch of salt. Cook, stirring occasionally and lowering the heat as needed, for about 15 minutes, or until they're soft and lightly golden.
Instructions. Preheat the oven to 350 degrees. In a large bowl whisk together the milk and breadcrumbs together until the milk is absorbed. Whisk in the eggs, onion, salt, thyme and pepper. Add in the beef and mix with your hands until the ingredients are combined and add to a 9x5 loaf pan.
Preheat oven to 375 degrees Fahrenheit. In a large bowl, stir together ground beef, salt, pepper, onion, bell pepper, egg, tomatoes, and oats. Place the mixture in a loaf pan. Press the surface lightly with your palm to flatten the top. To make the topping, combine ketchup, brown sugar, and mustard.
1. Panko breadcrumbs are larger than normal breadcrumbs so they make the meatloaf softer. Nowadays they are found in most supermarkets here in Australia, usually in both the Asian section and alongside normal breadcrumbs. 2. Bouillon cubes adds so much better flavour to the meatloaf compared to just plain salt.
Once the oil is hot, sear the meat for 2-3 minutes per side or until a golden brown crust has formed. In a slow cooker, add beef broth, Worcestershire, onion powder, garlic powder, and rosemary. Set meat into the juice and turn to coat. Cover and cook on low for 7-8 hours or until easily shredded with a fork.
Preheat your smoker to 220°F. Finely chop the onion put it in a pan on the stove over medium heat with the olive oil. Saute for 5-8 minutes, until the onion is softened and starting to brown a little. Let the onion cool for 10 minutes and mix it and all of the other loaf ingredients together, except the ground beef.
Preheat your oven to 350 F degrees and spray a loaf pan generously with cooking spray. Grate the onion with a box grater in a large bowl. Add the breadcrumbs and the milk and stir it together. Add the rest of the ingredients but only add about 3/4 cup of the barbecue sauce to the meat mixture.
Here's how to make meatloaf better: 1. The Best Meatloaf is 75% Beef and 25% Pork. When you think of meatloaf, you might have all-beef on the brain, but that's just the beginning. We tried a.
This recipe calls for half pork and half beef, which adds a combined richer flavor and more tenderness than using ground beef alone. Dad's meatloaf recipe had a secret ingredient: old-fashioned Coca-Cola (which contained real sugar, not high-fructose corn syrup, also referred to as "Mexican Coke"). …. Garden & Gun Magazine - Recipe by.
Canned vegetable soup is often made with beef, chicken, or vegetable broth, along with a variety of veggies, including carrots, peas, celery, and corn. When used to make meatloaf — in addition to providing the dish with a juicy texture — canned vegetable soup adds a savory depth, similar to the function of broth or bouillon in flavorful stews.
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