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Garten's recipe calls for 81% lean ground chuck, which keeps the dish from being too fatty. You can look for 85/15 ground beef, which is 85% lean beef with 15% fat, or 80/20.
2. Bake at 350°F. for 1 hour 15 minutes or until the meatloaf is cooked through. Let the meatloaf stand for 10 minutes before slicing. 3. Heat 2 tablespoons pan drippings, remaining tomato soup and water in a 1-quart saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the meatloaf.
Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving. Yield: 6 servings. For more great Meat Loaf Recipes visit www.Tasteofhome.com.
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for ...
2. Philly Cheesesteak Meatloaf. If you love Philly cheesesteaks but are avoiding carbs, this tasty meatloaf is for you. Onions, green bell peppers, and mushrooms are mixed into the ground beef so ...
The first recorded recipe for the modern American meatloaf dates from the late 1870s. [24] Those preparing the dish were told to chop up whatever meat was on hand, the meat most likely being beef. To that they added salt, pepper, onion, egg and milk-soaked bread. This meatloaf was originally served as a breakfast food. [24]
Katie Lee Biegel's recipe works great with ground chicken or ground turkey, too! ... To turn up the heat, add more ginger and red pepper flakes to this recipe. BBQ Meatloaf by Ryan Scott.
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