Not Mama's Meatloaf
I don't remember liking meatloaf as a child. So I'm not really sure why I ever thought of making it for my own family. It's fairly simple and quick and maybe that was the allure. But I found this recipe over at Mommy's Kitchen and it promised to be anything but what I was expecting. And sure enough...it was delicious! My husband loved it. So this one is going in the "go-to" box for future use.
Ingredients:
2 lbs. lean ground beef
1 box - cornbread or chicken flavored Stove top stuffing
1 - 8 oz can of tomato sauce
3 - tablespoons Worcestershire sauce
2 - beaten eggs
1 - small minced onion
few dashes of Lawry's seasoning salt
Directions:
In a food processor (or by hand) grind the stuffing mix until it's a fine crumb mixture. I don't like big chunks in my meatloaf. In a large mixing bowl, combine all of the ingredients, including the ground stuffing mix. For best results, do this by using your hands to mix the ingredients. However, don't over mix or you will get a tough meatloaf!
Instead, mix until just combined and then press into a greased bread pan. Bake at 375 degrees for 40 -50 minutes, or until juice runs clear and it's cooked through. Make sure to drain the loaf half-way through the baking. If you use a really lean burger, you won't have much to drain. You can also use this recipe for meatballs or cook individual mini-loaves in greased muffin tins. Cool for 5 minutes and slice to serve.
Glaze (Optional)
Mix some ketchup, brown sugar and Worcestershire sauce together. Taste until it is sweet enough and the right combination of flavors for you. Brush on top of meat loaf and bake. I save a bit of the glaze to brush more on top the last 5 minutes of baking.
Notes: First off, I did use the glaze and it was really good. I was a little nervous because there weren't any actual measurements but I'm guessing it would be hard to really screw it up as long as you mix it "to taste." I also did not have any cornbread or chicken stuffing and had to use turkey and it turned out wonderfully so maybe it's not so much which stuffing but just that you use it (or maybe with cornbread or chicken stuffing it tastes even better).
Ingredients:
2 lbs. lean ground beef
1 box - cornbread or chicken flavored Stove top stuffing
1 - 8 oz can of tomato sauce
3 - tablespoons Worcestershire sauce
2 - beaten eggs
1 - small minced onion
few dashes of Lawry's seasoning salt
Directions:
In a food processor (or by hand) grind the stuffing mix until it's a fine crumb mixture. I don't like big chunks in my meatloaf. In a large mixing bowl, combine all of the ingredients, including the ground stuffing mix. For best results, do this by using your hands to mix the ingredients. However, don't over mix or you will get a tough meatloaf!
Instead, mix until just combined and then press into a greased bread pan. Bake at 375 degrees for 40 -50 minutes, or until juice runs clear and it's cooked through. Make sure to drain the loaf half-way through the baking. If you use a really lean burger, you won't have much to drain. You can also use this recipe for meatballs or cook individual mini-loaves in greased muffin tins. Cool for 5 minutes and slice to serve.
Glaze (Optional)
Mix some ketchup, brown sugar and Worcestershire sauce together. Taste until it is sweet enough and the right combination of flavors for you. Brush on top of meat loaf and bake. I save a bit of the glaze to brush more on top the last 5 minutes of baking.
Notes: First off, I did use the glaze and it was really good. I was a little nervous because there weren't any actual measurements but I'm guessing it would be hard to really screw it up as long as you mix it "to taste." I also did not have any cornbread or chicken stuffing and had to use turkey and it turned out wonderfully so maybe it's not so much which stuffing but just that you use it (or maybe with cornbread or chicken stuffing it tastes even better).
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