Recipes for "meatloaf"

Grease 8 of the cups in a muffin tin with nonstick cooking spray or softened butter.

To make the meatloaf, in a food processor, combine the onion, carrot, celery, parsley, and garlic. Pulse until the vegetables are very finely chopped. (You can chop the vegetables by hand instead; just really take your time so the vegetables are finely minced.)

In a medium bowl, combine the minced vegetables, ground beef, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix together well with your hands, but try not to compress the mixture too much.

Divide the meatloaf mixture evenly among the 8 greased cups of the muffin tin. Be careful not to press the mixture too firmly into the tin—leave it loosely packed.

Bake the meatloaf muffins until just set, about 20 minutes. Meanwhile, to make the glaze, in a small bowl, whisk together the barbecue sauce or ketchup, brown sugar, mustard, and cumin.

Remove the muffin tin from the oven and brush a generous layer of glaze onto the top of each meatloaf muffin (use all of the glaze). Return the muffin tin to the oven and continue to bake until the muffins are well browned and reach at least 165°F in the center of each muffin, 10 to 15 minutes.

Remove the meatloaf muffins from the oven and let cool briefly before removing from the tin. Serve with a grain, pasta, and/or veggie side.

Leftover meatloaf muffins will keep in the fridge for 3 to 4 days, or you can freeze them in an airtight container for up to 3 months.

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Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9x5-inch loaf pan.

Combine 1/2 of the BBQ sauce, vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and beaten egg in a large bowl. Season with thyme, basil, parsley, salt, and pepper. Transfer mixture into the prepared loaf pan.

Bake in the preheated oven for 45 minutes. Pour remaining BBQ sauce over the loaf, and continue baking until loaf is set, about 15 minutes more.

Put the carrot, onion, mushrooms, garlic, and parsley in a food processor fitted with a metal blade. Pulse to chop the vegetables into a tiny dice that looks a little like confetti (about 30 pulses). Stop and scrape down the sides as needed.

Simply Recipes / Alison Bickel

Heat the olive oil in a large skillet over medium-high heat. Add the chopped vegetables, thyme, 1 teaspoon salt, and pepper and cook, stirring frequently, until the juices of the vegetables release and cook off, about 8 minutes. The mixture should look slightly moist but not wet and the pan should be dry.

Simply Recipes / Alison Bickel

Transfer the cooked vegetables to a large bowl and let cool slightly. Add the vegetarian meat, remaining 1/2 teaspoon salt, panko breadcrumbs, tomato paste, and egg. Use your hands to mix the ingredients thoroughly until everything is evenly distributed.

Simply Recipes / Alison Bickel

Transfer the mixture to a 1-pound (9x5-inch) loaf pan and press it gently to fill out the pan. Bake until the meatloaf is firm to the touch, about 50 minutes.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

In a small bowl, stir together the ketchup and Worcestershire sauce. Use the back of a spoon to spread it evenly over the top of the meatloaf. Return the meatloaf to the oven and bake to finish cooking the meatloaf and darken the glaze, another 15 minutes.

Let the meatloaf cool for about 15 minutes. Serve by cutting slices directly from the pan—it’s a bit more crumbly than conventional meatloaf.

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Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x5-inch loaf pan with cooking spray.

Heat olive oil in a large skillet over medium heat; cook and stir bell pepper and onion in hot oil until onion is translucent and bell pepper is softened, 5 to 10 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Remove the skillet from heat.

Combine ground beef, bread crumbs, carrot, zucchini, eggs, salt, pepper, and bell pepper mixture in a large bowl; mix well using your hands. Press mixture into the prepared loaf pan.

Bake in the preheated oven until no longer pink in the center, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Spread ketchup over meatloaf and continue baking until bubbling, about 5 minutes more.

Preheat the oven to 350 degrees F (175 degrees C).

Combine beef, bread crumbs, onion, eggs, salt, and pepper in a large bowl; mix well. Pat out meat mixture into a 14x18-inch rectangle on a piece of wax paper.

Spread cheese over meat, leaving a 3/4 inch border along the edges. Roll up jelly-roll fashion to enclose the filling and form a pinwheel loaf. Press meat in on both ends to enclose cheese. Place meatloaf in a 10x15-inch baking dish.

Bake in the preheated oven until cooked through, about 1 hour. An instant-read thermometer inserted into the center of meatloaf should read at least 160 degrees F (70 degrees C).

Set a rack in the middle of the oven.

Tear the bread into 2-inch pieces. Pulse in the food processor to make coarse breadcrumbs. (Or tear into small crumbs with your fingers.)

In a large bowl, stir together the breadcrumbs, egg, salt, pepper, zucchini, carrot, onion (if using), parsley, lemon zest and juice, mustard, and 2 tablespoons of the chili sauce. Mix until fully blended.

Add the ground turkey. Mix well, using your hands. Try not to overwork the meat.

Form the meatloaf mixture into a rough football shape and transfer to the baking dish. Pat smooth. (Alternatively, transfer to a loaf pan to bake.)

In a small bowl, mix together the ketchup and remaining 2 tablespoons chili sauce. With a spoon or brush, spread the chili sauce evenly on top.

The loaf should register 165°F in the middle with an instant-read thermometer when done; continue baking if needed. Remove from the oven and let rest for 10 minutes before slicing and serving.

Leftovers will keep refrigerated for up to 5 days and can be eaten cold or gently reheated.

Preheat the oven to 400 degrees F (200 degrees C). Line a 9x5-inch loaf pan with aluminum foil.

Make meatloaf: In a large bowl, mix ground beef, bread crumbs, ketchup, tomato juice, onion, eggs, mustard, salt, pepper, and crushed red pepper together until well combined. Press mixture into the prepared pan.

Make topping: In a separate bowl, mix ketchup, brown sugar, and mustard together until smooth. Spread mixture over meatloaf.

Bake in the preheated oven until no longer pink, 35 to 45 minutes. Drain off fat. Let rest for 5 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C).

Combine ground beef, bread crumbs, 1/2 can tomato sauce, eggs, dried onion, salt, and black pepper until well mixed; transfer to a 9x5-inch loaf pan.

Push down meatloaf into the pan forming a well for sauce around all edges.

Bake in the preheated oven for 40 minutes.

Meanwhile, combine remaining 1/2 can tomato sauce, white sugar, brown sugar, vinegar, and mustard in a small saucepan over medium heat; bring to a boil, then remove from heat.

Pour sauce over top of meatloaf after 40 minutes of baking.

Return to oven; continue baking 20 minutes more. Let sit 5 minutes before removing from pan.

Preheat the oven to 350 degrees F (175 degrees C).

Combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper in a large bowl; mix well. Press mixture into an 8x4-inch loaf pan, then place the loaf pan on a rack in a roasting pan.

Bake in the preheated oven until meat is well done with no trace of pink, about 1 hour. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (70 degrees C). Let rest for 10 minutes while you make gravy.

Make gravy: Melt butter in a medium saucepan over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth and simmer, stirring occasionally, for 5 minutes. Mix together water and cornstarch in a small cup; stir into broth. Cook and stir until gravy is thickened, about 1 minute.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

Gently combine milk, bread crumbs, eggs, onion, salt, black pepper, and sage in a large bowl; gently work in ground beef until mixed. Press ground beef mixture into the prepared pan.

Bake in the preheated oven until no longer pink inside and juices run clear, about 50 minutes. An instant-read thermometer inserted into center should read at least 160 degrees F (70 degrees C).

Meanwhile, combine ketchup, brown sugar, and mustard powder in a bowl until sugar dissolves; spread on top meatloaf. Bake until glaze sets, about 10 minutes. more.

Preheat the oven to 350 degrees F (180 degrees C). Lightly grease a 9x5-inch loaf pan.

Heat oil in a large skillet over medium-high heat. Cook and stir onion, celery, and green pepper in hot oil until softened, about 5 minutes. Stir in ketchup to make a sauce. Remove from heat.

Combine 1/2 of the sauce with ground beef, bread crumbs, beaten egg, salt, and pepper in a large bowl; mix gently. Pat mixture into the prepared pan.

Bake in the preheated oven until an instant-read thermometer reads 160 degrees F (70 degrees C), about 1 hour. Remove from the oven and let rest.

Meanwhile, reheat remaining sauce over medium heat. Slice meatloaf and serve with warm sauce.

Position a rack in the middle of the oven.

Melt the butter in a large, thick-bottomed skillet, on medium heat. When the butter starts to foam, add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for 5 minutes, stirring occasionally.

Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often.

Sprinkle with salt and pepper. Add the Worcestershire sauce and 1/3 cup ketchup. Cook for another minute and remove from heat to cool.

To cool the vegetables more quickly, remove them from the pan and spread them on a plate.

Once the vegetables have cooled to the touch, place them in a large bowl with the ground beef, Italian sausage, eggs, breadcrumbs and parsley. Use your (very clean) hands to mix them together until everything is evenly distributed.

Place the meatloaf mixture into a loaf pan (either 4-x 8-inch or 5- x 9-inch) and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf mixture with the rest of the ketchup.

Bake for 1 hour at 350°F, or until a meat thermometer inserted into the center of the meatloaf reads 155°F.

Remove from oven and let sit for 10 minutes. Then use a metal spatula to gently lift the meatloaf out of the loaf pan to a serving plate.

Cut into thick slices to serve. The meatloaf makes great leftovers, just chill and reheat. Slices are good in sandwiches as well.

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Position a rack in the center of the oven.

Electric mixer: Combine all of the meatloaf ingredients except the milk in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed just until the ingredients are blended, about 30 seconds. With the mixer running on low speed, gradually pour in the milk. Do not overmix. The meatloaf mix should be slightly sticky.

By hand: Combine all of the ingredients except the milk in a large bowl and mix together with your hands until combined. Then add the milk and work it in until the mixture is homogeneous.

Using a mixer keeps your hands from getting cold and assures the ingredients are well distributed.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Turn the meatloaf mixture into an ungreased 9x13-inch pan. With your hands, shape into a 10x5-inch freeform loaf. Evenly spread the ketchup on top (an offset metal spatula is great for this if you have one). If you prefer, you can bake the meatloaf in a 9x5-inch loaf pan (it may take longer to bake).

Want your meatloaf to bake faster? Divide the mix in half and form two smaller loaves side by side in the same pan. Begin checking the temperature after 40 minutes.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Bake until an instant-read thermometer inserted in the center of the loaf registers 160°F, about 1 hour and 20 minutes (begin checking after 1 hour).

Let the meatloaf sit for 10 minutes before slicing. If you like, pour off the fat and juices to make a gravy (there will be plenty of fat, but not enough liquid; you’ll need to supplement with stock or milk).

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Cool leftovers completely, then wrap well in plastic or foil and refrigerate for up to 5 days.

Cooked meatloaf freezes well. Wrap in plastic, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

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Simply Recipes / Mihaela Kozaric Sebrek

Place a rack in the middle of the oven and preheat the oven to 350°F. Spray a 9-by-5-inch loaf pan with vegetable oil spray.

In a large pan, combine the oil and garlic. Set the pan over medium heat. When the garlic sizzles, cook and stir it for 30 seconds.

Add the spinach to the pan, and cook, stirring, for 1 to 2 minutes, or until it wilts. Let cool.

In a large bowl, stir together the eggs, panko, cinnamon, coriander, lemon zest, salt, and pepper. Stir in the parsley and the cooked spinach.

Add the beef and stir until combined. Add the feta cubes and stir gently to keep the cubes in large pieces.

In a small bowl, mix the ketchup and pomegranate molasses.

Transfer the meat mixture to the loaf pan and smooth the top. Set the pan on a baking sheet and bake for about 45 to 50 minutes.

Remove from the oven and pour the glaze over the top of the meatloaf. Return and bake for another 10 to 15 minutes, or until an instant-read thermometer registers 160°F when inserted into the center of the loaf. Continue baking for a few more minutes if the meatloaf is not quite done.

Let the meatloaf cool in the pan for at least 10 minutes. Run the side of a knife around the edge of the pan.

Carefully lift the meatloaf from the pan with a thin spatula and transfer to a serving platter. Sprinkle the chopped pistachios and parsley over the top.

Slice and serve with a green vegetable and baked potatoes, if you like. Leftovers will keep for 3 to 4 days in the refrigerator.

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Preheat the oven to 350°F.

In a large bowl, combine the lamb and beef. Set aside.

Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent.

Add the salt, paprika, cumin, cinnamon, ground coriander, cayenne, pepper, and saffron. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes.

Stir the vegetables into the ground meat. Mix in the breadcrumbs, eggs, cilantro, and mint.

Pack meatloaf mixture into a 5- x9-inch or 4- x8-inch loaf pan. If using a 4- x8-inch pan, you'll need to mound the mixture high in the pan. Set the loaf pan in a baking pan. Pour about 1/2 inch of hot water into the baking pan so it comes up the sides of the loaf pan a bit.

Bake the meatloaf for 1 1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Un-mold onto a plate and slice.

Serve with pomegranate molasses sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.

Mix the ketchup, pomegranate molasses, and chipotle chili powder in a small bowl. Heat in a microwave or warm in a saucepan until just warm.

Bring 1/2 cup water and quinoa to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until quinoa is tender and the water has been absorbed, 15 to 20 minutes. Set aside to cool.

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.

Heat olive oil in a skillet over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and cook for 1 more minute. Remove from the heat and cool slightly.

Mix brown sugar, 2 teaspoons Worcestershire sauce, and 1 teaspoon water together in a small bowl until a paste forms.

Mix turkey, cooked quinoa, onion mixture, egg, 2 tablespoons Worcestershire sauce, tomato paste, hot sauce, salt, and pepper together in a large bowl until well combined; the mixture will be very moist. Shape into a loaf and place onto the prepared baking sheet. Spread brown sugar paste over the top.

Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let cool for 10 minutes before slicing and serving.

Gather all ingredients.

Preheat the oven to 325 degrees F (165 degrees C). Line a baking dish with lightly greased foil.

Place carrot, celery, onion, bell pepper, mushrooms, and garlic in a food processor; pulse until very finely chopped, almost to a purée. Transfer to a large mixing bowl.

Add ground chuck to the vegetables, along with Worcestershire sauce, egg, Italian herbs, salt, black pepper, and cayenne. Mix gently with a wooden spoon until ingredients are just combined. Sprinkle in bread crumbs and gently mix with your fingertips until just combined; don't overmix.

Shape the mixture into a loaf, about 4 inches high by 6 inches across. Place in the prepared baking pan.

Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.

Meanwhile, stir brown sugar, ketchup, Dijon, and Sriracha for glaze in a small bowl until brown sugar has dissolved.

Remove meatloaf from the oven. Spoon glaze on the top of the meatloaf with the back of a spoon, then pull a tiny bit glaze down the sides.

Return to the oven, and bake until no longer pink inside, 45 to 75 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C), so start checking at 45 minutes and continue baking until meatloaf reaches that temperature. Cooking time will depend on shape and thickness of the meatloaf.

Serve hot and enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

In a food processor or blender, combine the bell pepper, onion and celery. Process until finely chopped, but not liquid. Transfer to a large bowl. Add the ground beef, ground pork, cracker crumbs, onion soup mix, salt, pepper, sage and milk. Mix well using your hands, or if you have a stand mixer, mix using the paddle attachment. Transfer to a 9x5 inch loaf pan and form into a loaf, mounding in the center. Cover with a generous layer of ketchup.

Bake for 1 1/2 hours in the preheated oven. Serve hot. Refrigerate leftovers, slice and serve cold in sandwiches.

Gather all ingredients. Preheat an air fryer to 350 degrees F (175 degrees C).

To make the meatloaf: Stir breadcrumbs and milk together in a medium bowl and let sit for 5 minutes. Add beef, onion, egg, thyme, salt, and pepper; stir to combine evenly without overmixing.

Meanwhile, form beef mixture into 2 (3- x 4 1/2-inch) rectangles.

To make the glaze: Stir ketchup, vinegar, brown sugar, and Worcestershire sauce together in a small bowl and set aside.

Spray air fryer basket generously with cooking spray or line with parchment paper for easier clean up. Add meatloaves to basket and spray generously with cooking spray. Roast in the preheated air fryer until nicely browned, about 20 to 25 minutes, brushing evenly with ketchup mixture after 18 minutes of cooking. An instant-read thermometer inserted into the center should read at least 155 degrees F (68 degrees C).

Remove meatloaf from basket; let rest for 5 minutes. Garnish with thyme leaves and serve. Enjoy!

Preheat oven to 350 degrees F (175 degrees C).

Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl.

Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin.

Fill muffin cups with beef mixture, leaving 1/2-inch space on the top.

Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat from muffin cups.

Top each 'cupcake' with mashed potatoes and Cheddar cheese.

Continue baking until cheese is melted, about 10 minutes.

Prepare meatloaf: Whisk together milk, bread crumbs, eggs, minced onion, salt, and sage in a large bowl.

Stir in ground beef and mushrooms until well combined.

Shape mixture into a round loaf. Place loaf into a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.

Prepare glaze: Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl.

Open the slow cooker and spoon glaze over the meatloaf. Cover the cooker and continue to cook on Low until sauce is heated through, about 15 minutes.

Carefully remove meatloaf with two spatulas to a serving plate. Cover with foil and let stand for 10 minutes before cutting.

Preheat the oven to 350 degrees F (175 degrees C). Gather all ingredients.

Melt butter in a skillet over medium heat, and cook onion and garlic until onion is soft and translucent, about 5 minutes. Remove from heat, and season with salt and pepper.

Combine onion and garlic mixture, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce in a large bowl. Mix until well combined. Gradually stir in milk, 1 teaspoon at a time, until mixture is moist, but not soggy.

Transfer the mixture to a 5x9-inch loaf pan. Bake uncovered in the preheated oven for 40 minutes. Increase oven temperature to 400 degrees F (200 degrees C). Continue baking 15 minutes, to an internal temperature of 160 degrees F (70 degrees C).

Mix the remaining tomato sauce and ketchup in a small bowl. Pour over the top of the meatloaf, and continue baking for 10 minutes.

Serve hot and enjoy!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

Combine ground beef, onion, milk, bread crumbs, and egg in a large bowl; season with salt and pepper. Transfer into prepared loaf pan.

Mix ketchup, brown sugar, and mustard together in a small bowl until well combined; pour over meatloaf and spread it evenly over the top.

Bake in the preheated oven until no longer pink in the center, about 1 hour.

Serve hot and enjoy!

Preheat the oven to 325 degrees F (165 degrees C).

Melt butter in an oven-safe skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.

Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.

Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.

Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.

Remove from heat and stir in heavy cream.

Slide prepared meatloaf into the sauce. Spoon sauce over the top of the meatloaf.

Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Remove pan from the oven and gently remove meatloaf to a serving platter.

Skim off any extra fat from the surface of the sauce.

Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a rimmed baking sheet.

Mix ground turkey, crushed crackers, milk, onion, egg, garlic, salt, and black pepper in a bowl. Shape mixture into a loaf and place on the prepared pan.

To make the glaze: Mix ketchup, brown sugar, and Worcestershire sauce in a bowl. Set aside.

Bake meatloaf in preheated oven for 30 minutes; remove from the oven and drain off liquids. Top meatloaf with prepared ketchup glaze.

Return loaf to the oven and continue baking until no longer pink in the center, about 30 minutes more; an instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Serve and enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Combine ground beef, 1/2 cup condensed tomato soup, onion soup mix, bread crumbs, and egg in a large bowl. Shape into an 8x4-inch loaf; place on a large, rimmed baking sheet.

Bake in the preheated oven until meatloaf is no longer pink in the center and an instant-read thermometer inserted into the center reads 160 degrees (70 degrees C), about 1 hour 15 minutes.

Combine 2 tablespoons baking sheet drippings, remaining tomato soup, and water in a saucepan over medium heat; heat until mixture is hot and bubbling. Slice meatloaf; serve with sauce.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Cook and stir bacon in a skillet over medium heat until browned. Transfer to a paper-towel-lined plate with a slotted spoon; set aside 1 tablespoon bacon. Discard all but 1 tablespoon drippings from the skillet.

Add onion and mushrooms to the skillet; cook until soft.

Combine beef, milk, and egg in a large bowl. Stir in onion and mushrooms. Add about 4 ounces Swiss cheese and all but 1 tablespoon bacon; stir to combine. Stir in cornflake crumbs until well blended.

Shape into a loaf; place in a meatloaf pan.

Bake in the preheated oven for 1 hour. Drain fat; sprinkle with remaining 2 ounces Swiss cheese and reserved 1 tablespoon bacon. Continue baking until cheese is melted, about 5 minutes.

Let meatloaf rest for a few minutes to make it easier to slice. Enjoy!

Preheat oven to 400 degrees F (200 degrees C). Prepare a baking dish with cooking spray.

Mix turkey, egg, bread crumbs, Italian seasoning, garlic, black pepper, and salt in a large bowl; shape into a loaf and put into prepared baking dish.

Bake in preheated oven for 40 minutes. Spoon about half the tomato sauce over the loaf and continue baking until the meatloaf is no longer pink in the center, 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Rest meatloaf 5 to 10 minutes before slicing to serve.

While the meatloaf rests, warm remaining tomato sauce in a small saucepan over medium-low heat; serve with the sliced meatloaf.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.

Stir ketchup, brown sugar, salt, and chili powder together in a bowl until smooth.

Spread a small amount of ketchup mixture into the bottom of the prepared loaf pan.

Mix ground beef, croutons, onion, eggs, milk, and black pepper together in a large bowl.

Shape into a loaf and put into the prepared pan. Spread remaining ketchup mixture over loaf.

Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Preheat the oven to 350 degrees F (175 degrees C).

In a large bowl, combine ground turkey, sausage, eggs, oats, onion, and milk. Season with 1 tablespoon Worcestershire sauce, Italian seasoning, garlic powder, and salt. Mix well and form into a loaf. Place into a 9x13-inch baking dish.

In a separate small bowl, mix together spaghetti sauce, hot sauce, 1 tablespoon Worcestershire sauce, and liquid smoke. Smooth over the entire meatloaf.

Bake in the preheated oven for 50 to 60 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

Crumble bread into crumbs; set aside. Combine ground buffalo, onion, tomatoes, bread crumbs, egg, mustard, salt, and black pepper in a large bowl until well mixed.

Form meat mixture into a loaf shape about 8x4-inches; place in the center of the prepared baking dish. Spread ketchup evenly across top and sides of meatloaf.

Bake in the preheated oven until meat is no longer pink and ketchup forms a glaze over meatloaf, about 1 1/2 hours. An instant-read thermometer inserted into center of meatloaf should read at least 165 degrees F (74 degrees C). Let stand 10 minutes before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.

Beat egg in a mixing bowl. Whisk in onion, pickle juice, salt, and pepper. Stir in bread until soggy, then mix in ground beef until evenly combined. Form into a loaf and place into the prepared pan.

Stir together chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf.

Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Mix ground beef, eggs, bread crumbs, and ketchup in a large bowl until well combined. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes, and cheese. Press into a 9x5-inch loaf pan, and cover loosely with foil.

Bake in the preheated oven until internal temperature reaches 160 degrees F (70 degrees C), about 1 hour.

Enjoy!

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl combine the ground meat, egg, onion, 1/2 cup tomato sauce and cracker crumbs. Season with salt and pepper to taste and mix well; press mixture into a loaf pan and make a depression in the center. Set aside.

In a small bowl combine the remaining 1/2 cup tomato sauce, vinegar, mustard, brown sugar and water. Mix together until sugar has dissolved and pour liquid over meatloaf.

Bake in preheated oven for 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Set aside six whole mushrooms, then mince the rest.

Mix ground beef, minced mushrooms, bread crumbs, onion, ketchup, eggs, salt, and pepper together in a mixing bowl until well combined. Spread 1/2 of the mixture into the bottom of a 9x5-inch loaf pan. Press the whole mushrooms into the meat with the stems facing down. Top with remaining meat and pat gently to combine with the bottom section.

Bake in the preheated oven until no longer pink in the center, about 1 hour and 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.

Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.

Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.

Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.

Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.

Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.

Make the glaze: Mix ketchup, brown sugar, and cider vinegar together in a bowl until well combined.

Make the meatloaf: Preheat the oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup.

Combine onion and bell pepper in a microwave-safe container. Cover and microwave until softened, 1 to 2 minutes. Set aside to cool.

Mix oats, milk, eggs, garlic, mustard, Worcestershire sauce, thyme, seasoned salt, black pepper, and hot sauce together in a large bowl until well combined. Stir in cooked onion and bell pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.

Pat 1/2 of the meatloaf mixture into each prepared loaf pan. Brush each loaf with 1/4 of the glaze; set remaining glaze aside.

Bake in the preheated oven for 50 minutes. Remove the pans from the oven and carefully drain the fat. Brush remaining glaze over loaves, then return to the oven and bake for 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Remove from the oven and let stand for 15 minutes before slicing.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes.

Beat 1 egg in a large bowl until foamy. Add onion, ground beef, bread crumbs, Parmesan cheese, salt, pepper, and garlic; mix until combined. Mold mixture into a loaf on a baking sheet.

Unroll crescent rolls and use to cover meatloaf completely, seaming seals and perforations so that no meat is visible.

Whisk remaining egg and water in a small bowl to make egg wash. Brush egg wash over crust.

Bake meatloaf in the preheated oven until crust is very dark and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C), about 45 minutes.