Moms Meatloaf German Falsche Hase Food

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MOM'S MEATLOAF



Mom's Meatloaf image

Provided by Food Network

Categories     main-dish

Time 1h57m

Yield 4 Blue-Plate Dinner Specials

Number Of Ingredients 13

2 teaspoons butter
3/4 pound ground beef
1/4 pound ground pork
1 cup minced onions
1/2 cup minced green peppers
1 tablespoon chopped garlic
2 eggs
1/2 cup heavy cream
3/4 to 1 cup bread crumbs
Salt and fresh ground black pepper
2 cups veal stock
2 tablespoons flour
2 tablespoons water

Steps:

  • Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven. Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.

ED'S MOTHER'S MEATLOAF



Ed's Mother's Meatloaf image

I have a perfectly justifiable weakness for any recipe that comes to me passed on through someone else's family. This is not just sentimentality; I hope not even sentimentality, actually, since I have always been contemptuously convinced that sentimentality is the refuge of those without proper emotions. Yes, I do infer meaning from the food that has been passed down generations and then entrusted to me, but think about it: the recipes that last, do so for a reason. And on top of all that, there is my entrancement with culinary Americana. I just hear the word meatloaf and I feel all old world, European irony and corruption seep from me as I will myself into a Thomas Hart Benton painting. And then I eat it: the dream is dispelled and all I'm left with is a mouthful of compacted, slab-shaped sawdust and major, major disappointment. So now you understand why I am so particularly excited about this recipe. It makes meatloaf taste like I always dreamt it should. Even though this is indeed Ed's Mother's Meatloaf, the recipe as is printed below is my adaptation of it. My father-in-law always used to tell a story about asking his mother for instructions on making pickles. "How much vinegar do I need?" he asked. "Enough", she answered. Ed's mother's recipe takes a similar approach; I have added contemporary touches, such as being precise about measurements. But for all that, cooking can never be truly precise: bacon will weigh more or less, depending on how thickly or thinly it is sliced, for example. And there are many other similar examples: no cookbook could ever be long enough to contain all possible variants for any one recipe. But what follows are reliable guidelines, you can be sure of that. I do implore you, if you can, to get your meat from a butcher. I have made this recipe quite a few times, comparing mincemeat that comes from the butcher and mincemeat that comes from various supermarkets and there is no getting round the fact that freshly minced butcher's meat is what makes the meatloaf melting (that, and the onions, but the onions alone can't do it). The difficulty with supermarket mince is not just the dryness as you eat, but the correlation which is that the meatloaf has a crumblier texture, making it harder to slice. I am happy just to have the juices that drip from the meatloaf as it cooks as far as gravy goes, and not least because the whole point of this meatloaf for me is that I can count on a good half of it to eat cold in sandwiches for the rest of the week. (And you must be aware, it is my duty to make you aware, that a high-sided roasting tin makes for more juices than a shallow one.) But if you wanted to make enough gravy to cover the whole shebang hot, then either make an onion gravy and pour the meat juices in at the end or fashion a quick stovetop BBQ gravy. By that, I mean just get out a saucepan, put in it 1.76 ounces/50g dark muscovado sugar, 4.23 ounces/125ml beef stock, 4 tablespoons each of Dijon mustard, soy sauce, tomato paste or puree and redcurrant jelly and 1 tablespoon red wine vinegar, to taste. Warm and whisk and pour into a jug to serve. Ed instructed me to eat kasha with this, which is I imagine how his mother served it, but I really feel that if you haven't grown up on kasha - a kind of buckwheat polenta - then you will all too easily fail to see its charm. I can't see any argument against mashed potato, save the lazy one, but I don't mind going cross-cultural and making up a panful of polenta; I use the instant kind, but replace the water that the packet instructions advise with chicken stock. And as with the beef stock needed for the gravy suggested above, I am happy for this to be bought rather than homemade.

Provided by Nigella Lawson : Food Network

Time 2h5m

Yield 7-8

Number Of Ingredients 9

4 eggs
4 onions, 1 pound
5 tablespoons duck fat or butter
1 teaspoon kosher salt or 1/2 teaspoon table salt
1 teaspoon Worcestershire sauce (recommended: Lea and Perrins)
2 pounds ground beef, preferably organic
2 cups fresh breadcrumbs
10 ounces (approx. 20 slices) bacon
1 large roasting pan

Steps:

  • Preheat the oven to 400 degrees F. Bring a saucepan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
  • Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
  • Put the Worcestershire sauce and ground beef into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
  • Add the remaining raw egg and mix again before finally adding the breadcrumbs.
  • Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
  • Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
  • Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
  • Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.

MOM'S MEATLOAF (GERMAN FALSCHE HASE)



Mom's Meatloaf (German Falsche Hase) image

Meatloaf served with green beans and mashed potatoes is a tried and true family pleasing comfort meal. Serve extra catsup at the table. I usually double the recipe and make two loaves in order to have extra for meatloaf sandwiches the next day. YUM! Recipe is from my mother who learned it from my Oma, growing up. P.S. My Mother's Bean and Carrot Salad made ahead is a nice side with the meatloaf sandwiches.

Provided by BecR2400

Categories     Meat

Time 1h15m

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 9

1 1/3 lbs ground beef (I like it with ground round)
2 eggs
3 tablespoons onions, finely chopped
salt and pepper, to taste
1 slice white bread, torn into 1/2 inch chunks
1/8-1/4 cup milk
1 slice bacon, uncooked, cut crosswise into narrow strips (1/4-inch x 1-inch slivers)
1 tablespoon fine breadcrumbs (generous, a grated hard roll, oats or wheat germ will do)
1 tablespoon catsup (generous)

Steps:

  • Preheat oven to 400 degrees F.
  • Soak white bread in enough milk to make a mush, set aside.
  • Mix together ground beef, eggs, onion, salt and pepper; blend well.
  • Add bread/milk mixture to the meat mixture.
  • Pat meat into a loaf shape and place onto baking sheet with a lip to catch drippings (line the pan with foil for easy cleanup).
  • Press bacon slivers gently into top of loaf with pointed tip of a knife.
  • Spoon catsup generously (use more or less, to taste) on top of meatloaf, then sprinkle with fine breadcrumbs (the fine breadcrumbs will help catsup from running off).
  • Bake for 50-60 minutes, until the meat is nicely browned and topping is caramelized.
  • Leftovers make scrumptious sandwiches the following day, so you may wish to double the recipe and make two loaves! My go-to bread for meatloaf sandwiches is Homepride butter-top white (while DH prefers whole-grain); spread with a little catsup and serve sandwiches with sides of My Mother's Bean and Carrot Salad (make ahead).

MOM'S MEATLOAF



Mom's Meatloaf image

This is the only meatloaf I ever liked! Seasoned with fresh onion,a touch of bell pepper, and glazed with a sweet ketchup sauce. For our small family, we cook one loaf and freeze the other to cook at a later time.

Provided by Wendy

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h35m

Yield 6

Number Of Ingredients 11

2 pounds lean ground beef
½ cup crushed saltine crackers
1 (8 ounce) can tomato sauce
2 eggs, beaten
¼ cup finely chopped onion
2 tablespoons finely chopped green bell pepper
1 teaspoon salt
¼ teaspoon ground thyme
¼ teaspoon ground marjoram
¼ cup ketchup
2 tablespoons light corn syrup

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine ground beef, cracker crumbs, tomato sauce, eggs, onion, bell pepper, salt, thyme, and marjoram in a large bowl and mix well. Shape beef mixture into two equally sized loaves. Place both loaves in a 9x13 inch baking dish. Cover with foil and bake in the preheated oven for 1 hour. Meanwhile, mix ketchup and corn syrup in a small bowl to make a glaze.
  • Remove baking dish from the oven and remove foil. Brush glaze onto the loaves. Return baking dish to the oven uncovered, and continue baking until loaves are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 395.1 calories, Carbohydrate 14.9 g, Cholesterol 165.3 mg, Fat 21.6 g, Fiber 0.9 g, Protein 34.3 g, SaturatedFat 8.2 g, Sodium 859.2 mg, Sugar 6.1 g

MOM'S BEST MEATLOAF



Mom's Best Meatloaf image

Mom made this every Sunday and we looked forward to cold sandwiches the next day, if there was any left!! Homemade breadcrumbs work best.

Provided by Carol

Categories     Main Dish Recipes     Meatloaf Recipes     Beef Meatloaf Recipes

Time 1h15m

Yield 7

Number Of Ingredients 17

1 ½ pounds ground beef
¼ cup chopped onion
¼ cup quick-cooking oats
⅛ cup cornmeal
1 cup dried bread crumbs
1 ½ teaspoons salt
1 tablespoon white sugar
1 egg, beaten
½ cup tomato juice
½ cup water
1 tablespoon barbecue sauce
1 dash liquid smoke flavoring
1 tablespoon distilled white vinegar
¼ cup ketchup
1 tablespoon brown sugar
2 teaspoons prepared mustard
2 dashes liquid smoke flavoring

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the beef, onion, oatmeal, cornmeal, bread crumbs, salt, sugar, egg, tomato juice, water, barbecue sauce, 1/8 teaspoon liquid smoke and vinegar. Mix together thoroughly and place mixture into a lightly greased 9x5 inch loaf pan.
  • In a separate small bowl, combine the ketchup, brown sugar, mustard and 2 drops liquid smoke and mix thoroughly. Spread over the top of the meatloaf.
  • Bake at 350 degrees F (175 degrees C) for approximately one hour.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 23 g, Cholesterol 109.3 mg, Fat 28.1 g, Fiber 1.3 g, Protein 20 g, SaturatedFat 11 g, Sodium 855.7 mg, Sugar 8.1 g

MOM'S MEATLOAF



Mom's Meatloaf image

Make and share this Mom's Meatloaf recipe from Food.com.

Provided by Tearanii

Categories     Meat

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs lean ground beef
1 cup crushed cracker (Ritz)
1 small onion, chopped
1 egg
1/2 cup milk
1/2 cup catsup, divided
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bowl, combine beef, cracker crumbs, onion, egg, milk, 1/4 cup catsup, Worcestershire sauce, salt and pepper; mix thoroughly.
  • In a shallow baking pan, shape into loaf.
  • Spread remaining catsup over top.
  • Cover and bake at 350º for 30 minutes.
  • Drain off fat and continue baking, uncovered, 30 minutes longer.

MOM'S BEST MEAT LOAF



Mom's Best Meat Loaf image

This is no ordinary meat loaf - the recipe is so good it's been passed down in our family for three generations. The zesty seasoning gives the flavor a spark. I remember Mom's delicious meals. She loved to serve this meat loaf. -Linda Nilsen, Anoka, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6-8 servings.

Number Of Ingredients 13

1 cup milk
1 egg, lightly beaten
3/4 cup soft bread crumbs
1 medium onion, chopped
1 tablespoon chopped green pepper
1 tablespoon ketchup
1-1/2 teaspoons salt
1 teaspoon prepared horseradish
1 teaspoon sugar
1 teaspoon ground allspice
1 teaspoon dill weed
1-1/2 pounds lean ground beef (90% lean)
Additional ketchup

Steps:

  • In a large bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Press into an ungreased 8x4-in. loaf pan. , Bake at 350° for 1 hour. Drizzle top of loaf with ketchup; bake 15 minutes longer or until a thermometer reads 160°.

Nutrition Facts : Calories 179 calories, Fat 8g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 569mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

HACKBRATEN (GERMAN MEATLOAF)



Hackbraten (German Meatloaf) image

Make and share this Hackbraten (German Meatloaf) recipe from Food.com.

Provided by momaphet

Categories     Pork

Time 1h15m

Yield 3-4 serving(s)

Number Of Ingredients 17

1 lb ground beef (or 1/2 lb Beef, 1/2 lb Pork)
1/2 cup fine dry breadcrumb
1 tablespoon butter
2 medium onions
1 tablespoon minced fresh parsley
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon rosemary
1/2 teaspoon nutmeg
3 tablespoons flour
2 slices bacon
4 tablespoons butter
1 large carrot
1 cup beef broth
2 tablespoons sour cream
1 tablespoon flour (for thickening) or 1 tablespoon cornstarch (for thickening)

Steps:

  • Preheat oven to 375°F.
  • Grease or spray baking dish that will hold your loaf with room around the edges for veggies.
  • In large bowl, gently mix Ground Meat and Breadcrumbs until combined.
  • Peel and dice on 1 Onion , heat 1 Tbsp of Butter in hot skillet, add diced Onion and Parsley , sauté until Onion is golden brown.
  • Beat Eggs in large shallow container; add Salt, Pepper, Rosemary and Nutmeg to Egg and mix. Pour Onion/Parsley mixture and Egg mixture over Ground Meat, knead together until uniformly mixed.
  • Mold meat mixture into loaf; roll in Flour until coated on all sides.
  • Lay Bacon slices in the middle of small casserole dish, set floured Loaf on top of Bacon.
  • Peel and slice Carrot and second Onion, pour Broth into casserole dish; scatter sliced Carrot and Onion around Meatloaf.
  • Heat 4 Tbsp Butter in warm skillet.
  • Pour hot Butter over meatloaf and place dish in preheated oven.
  • Bake 1 hour (or until cooked through (at least 160 degrees - no pink should be left), basting often With 5-10 minutes cook time remaining, spread Sour Cream over Meatloaf.
  • Remove dish from oven, move meatloaf to serving dish.
  • Stir Flour or Cornstarch into the juice remaining in pan to make sauce, return to oven to thicken or transfer mixture to a pot which can go on your stove top.
  • Slice and serve while hot.

GERMAN MEATLOAF (FALSCHER HASE) "FALSE HARE"



German Meatloaf (Falscher Hase)

Make and share this German Meatloaf (Falscher Hase) "False Hare" recipe from Food.com.

Provided by Dee514

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 lb lean ground beef
1/2 lb ground lean pork
1 medium onion, chopped
3 tablespoons breadcrumbs
3 tablespoons cold water
2 large eggs
1/2 teaspoon salt
1 teaspoon paprika
1 teaspoon prepared mustard
2 tablespoons chopped parsley
3 peeled hardboiled egg
4 slices bacon (cube 2 strips; cut 2 strips in half)
4 tablespoons vegetable oil
1 cup beef broth
1/4 cup hot water
1 teaspoon cornstarch
1/4 cup water
1/2 cup sour cream

Steps:

  • Mix together ground meats, onion, bread crumbs, 3 Tablespoons cold water, and eggs.
  • Flavor with salt, praprika, mustard, and parsley.
  • Blend ingredients thoroughly.
  • Flatten out meat mixture in the shape of a square; about 8 X 8 inches.
  • Arrange whole hard-boiled eggs in a row along the middle of the meat.
  • Fold sides of meat pattie over the eggs.
  • Shape meat carefully into a loaf, resembling a flat bread loaf.
  • Cook cubed bacon in a Dutch oven about 2 minutes.
  • Carefully add the vegetable oil, and heat.
  • Place meatloaf in the Dutch oven and cook until browned on all sides.
  • Cut remaining bacon strips in half and arrange over the top of the meatloaf.
  • Place in uncovered Dutch oven in a preheated 350°F oven for about 30-45 minutes.
  • While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings.
  • When done remove meat to a preheated platter and keep it warm.
  • Add 1/4 cup of hot water to pan and scrape all particles from the bottom.
  • Bring to a gentle boil.
  • Mix cornstarch with 1/4 cup water and add to pan.
  • Cook until bubbly and thick.
  • Remove from heat and stir in sour cream.
  • Reheat to warm (do not boil).
  • Season with salt and pepper if desired.
  • Serve the sauce (on the side), separately.

MOM'S MEATLOAF



Mom's Meatloaf image

Provided by Suzan Colón

Categories     Beef     Mushroom     Onion     Pepper     Tomato     Sauté     Dinner     Casserole/Gratin     Meat     Winter     Pan-Fry     Simmer

Number Of Ingredients 11

3 pounds ground beef
1/2 small box Saltines or similar crackers
2 eggs
1 cup milk
2 large green peppers, chopped
2 medium-sized onions, chopped
8 ounces button mushrooms, sliced thick
1 28-ounce can chopped tomatoes
1 32-ounce jar prepared tomato sauce
A few teaspoons of butter or olive oil
Salt and pepper

Steps:

  • Put ground meat in a large bowl. With your fist, push a bowl shape in the middle of the ground meat. Take a handful of crackers and crumble them by hand into the bowl shape in the beef. Beat the eggs and add them on top of the crackers, then pour in the milk. Season with a few shakes of salt and pepper and mix everything together with your hands.
  • Sauté peppers and onions in a small pan with about a teaspoon of butter or olive oil until just tender, about five minutes. Add about a third of this to the meatloaf mixture and set the rest aside for the gravy.
  • In a separate bowl or plate, crush a generous handful or so of the crackers. Form two large or three small loaves out of the meatloaf mixture and roll each in crushed crackers to coat. Melt about a teaspoon of butter in a large, deep pan and brown meatloaves over medium heat for about ten minutes. Flip each loaf with a long spatula to brown the other side, covering with lid both times.
  • While loaves are browning on the second side, sauté sliced mushrooms in a small pan in a teaspoon of butter or olive oil for about five minutes. In a medium-sized pot, combine a large can of diced tomatoes, a jar of your favorite prepared spaghetti sauce, the mushrooms, and the rest of the sautéed peppers and onions. Stir and let simmer for a few minutes, then add to meatloaves. Cover pan, turn heat down to low, and let loaves cook through, about an hour. Serve with blanched green beans and white rice.

MOM'S MEAT LOAF



Mom's Meat Loaf image

Mom made the best meatloaf, and now I do, too. When I first met my husband, he didn't care for homemade meatloaf, but this won him over. -Michelle Beran, Claflin, Kansas

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 11

2 large eggs, lightly beaten
3/4 cup 2% milk
2/3 cup finely crushed saltines
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon rubbed sage
Dash pepper
1-1/2 pounds lean ground beef (90% lean)
1 cup ketchup
1/2 cup packed brown sugar
1 teaspoon Worcestershire sauce

Steps:

  • Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Nutrition Facts : Calories 366 calories, Fat 12g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1092mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 0 fiber), Protein 26g protein.

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From copymethat.com


10 BEST GERMAN MEATLOAF RECIPES - YUMMLY
Hackbraten (German Meatloaf) Food.com. cornstarch, ground beef, fresh parsley, butter, large eggs, black pepper and 12 more. Yummly Original. German-Style Soft Pretzels Yummly. water, baking soda, light brown sugar, coarse salt, unsalted butter and 7 more. Yummly Original. German Apple Cake (Apfelkuchen) Yummly. flour, large eggs, apples, unsalted …
From yummly.com


MOM'S MEATLOAF - A FAMILY FEAST®
Set aside. Place the bread and milk in a small bowl to soak. In a large bowl, add the beef, pork, eggs, onion soup mix and Worcestershire sauce. Pour the bread and milk into a strainer and squeeze out as much of the milk as you can and discard the milk. Then add the squeezed-out bread to the beef mixture.
From afamilyfeast.com


ACQUIRED TASTES - FUNKYGERMANY
Because of over-hunting, wild hare numbers after the war were very low, so the shooting of this game animal was forbidden. But the name of the Sunday lunch roast remained. Today, false hare is nothing more than a meatloaf. But “Falsche Hase” from Berlin surprises diners with a hard-boiled egg in the middle of the loaf.
From funkygermany.com


GERMAN MEATLOAF FALSCHER HASE
Jul 9, 2018 - Angies Recipes Taste of Home Recipes with detailed instructions and extensive illustrations
From pinterest.ca


MOM'S CLASSIC MEATLOAF RECIPE - HEATHER LIKES FOOD
Preheat oven to 350 degrees Fahrenheit. Combine the milk and crushed saltine crackers in a small bowl. Allow to soak for about 5 minutes or until the crackers are soft. Whisk in the egg, salt, sage, dill, and pepper. Place ground beef in a large bowl and add in onion and milk mixture. Gently mix until just combined.
From heatherlikesfood.com


MOMMA'S MEATLOAF - THE STAY AT HOME CHEF
Instructions. Preheat the oven to 350 degrees. Lightly grease a 9x13 pan. In a large mixing bowl, knead together the ground beef, onion, bread crumbs, milk, egg, Worcestershire sauce, salt, basil, oregano, pepper, and red pepper flakes. Shape the meat …
From thestayathomechef.com


GERMAN FOOD RECIPES - PINTEREST
Mom s Meatloaf (German Falsche Hase) from Food.com: A real family pleaser, and great comfort food. Great served with green beans and mashed potatoes, with extra catsup on the side. I usually double the recipe and make two loaves in order to have extra for meatloaf sandwiches the next day--yum!!! Recipe is from my mother who learned it from my ...
From pinterest.ca


INA GARTEN'S BIGGEST FAN THINKS HIS MOM'S MEATLOAF RECIPE IS
Transfer to an ungreased 9x5-inch loaf pan and pat into an even layer. Place 1/2 cup ketchup, 2 tablespoons packed light brown sugar, and 2 teaspoons yellow mustard in a small bowl and stir to combine. Spread evenly over the meatloaf. Bake until the center of the meatloaf registers 160ºF, 1 to 1 1/2 hours.
From thekitchn.com


MOM'S OLD-FASHIONED MEATLOAF - CIAO CHOW BAMBINA
Heat the oven to 350 F. Grease a baking pan. Set aside. In a large mixing bowl, combine the ground beef with the eggs, bread crumbs, 1 cup of ketchup, diced onion, salt and pepper. Place the meat mixture in a baking pan and shape it into a loaf. Drizzle the top with ketchup and salt and pepper.
From ciaochowbambina.com


1-POUND CLASSIC MEATLOAF RECIPE - A WEEKEND COOK
Drum roll Please! Mom's Meatloaf Recipe instructions. Preheat oven to 375 degrees. In a small bowl mix together ¼ cup of the ketchup and 1 tablespoon Worcestershire sauce, mix together and set aside for later basting. Throw 1 pound of ground beef 80% Lean/20% Fat content into a big bowl. Break up into chunks and salt and pepper.
From aweekendcook.com


35 OF MOM'S BEST MEATLOAF RECIPES | TASTE OF HOME
Sassy Salsa Meat Loaves. Here's a twist on classic meat loaf. You can make these loaves ahead, and they’ll last for a few days. Make meat loaf sandwiches with the leftovers, buns and a little Monterey Jack cheese. —Tasha Tully, Owings Mills, Maryland. Go to Recipe. 7 / 35.
From tasteofhome.com


MOM'S CLASSIC MEATLOAF - THE COOKIN CHICKS
Preheat oven to 350 degrees. In a medium bowl, combine the beef, oats, milk, egg, onion, salt, and pepper. Use your hands to incorporate everything. Transfer meat mixture into a loaf pan and press down evenly. In a small bowl, combine the ketchup, brown sugar, and mustard. Pour mixture evenly on top of meatloaf.
From thecookinchicks.com


GERMAN BEST MEATLOAF RECIPE - TRADITIONAL GERMAN FOOD RECIPES
How To Make Meatloaf. Peel the carrots, wash and slice them. Cook in 500ml water with butter sugar and a little salt for about 15 minutes until tender. Drain and put aside. Preheat the oven to 180 degrees C. Soak the bread roll in a little warm water until soft and then squeeze out the excess water. Then chop into small pieces.
From tasty-german-recipe.com


GERMAN MEATLOAF - BIGOVEN
Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes.
From bigoven.com


MOM'S MEATLOAF RECIPE - FOOD.COM
Best meatloaf ! serve with mashed potatoes and mushroom gravy ! READY IN: 1hr 10mins SERVES: 5
From food.com


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