Cajun Meatloaf

1 medium yellow onion, chopped
1 rib celery, chopped
1/2 medium green bell pepper, chopped
2 green onions, minced
1 clove garlic, minced
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon ground cumin
1/4 teaspoon nutmeg
1 tablespoon Worcestershire sauce
1/4 teaspoon Tabasco sauce
2 tablespoons unsalted butter
1/4 cup milk
1/4 cup catsup
1/2 cup bread crumbs, fine, dry
1 pound lean ground beef
1/2 pound lean ground pork shoulder
2 eggs, slightly beaten

Preheat the oven to 375F. Mix the onion, celery, bell pepper, green onions, garlic, bay leaves, salt, cayenne pepper, black pepper, cumin, nutmeg, Worcestershire sauce, and Tabasco sauce in a medium bowl.

Melt the butter in a heavy 10 inch skillet over moderate heat. Add the vegetable/spice mixture, and cook, uncovered, for 6 minutes, stirring constantly, until the onions and peppers are soft. Remove from the heat and let cool until warm to the touch. Discard the bay leaves. Stir in the milk, catsup and bread crumbs.

In a large bowl, combine the beef, pork, eggs, and the bread crumb mixture.

Pack the meat mixture into a greased, 9 x 5 x 3 inch loaf pan. Bake the meatloaf, uncovered, for 50 to 55 minutes or until it is dark brown and pulls away from the sides of the pan. Allow to rest 10 minutes before slicing.
 

Honey Mustard Meatloaf

1 1/2 pounds lean ground meat
1/3 cup dry bread crumbs
2 eggs
1/2 cup chopped onion
1 teaspoon basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons Dijon style mustard
3 tablespoons honey
2 tablespoons green onions, chopped

Preheat oven to 350. Combine ground meat, bread crumbs, onions, basil, salt, and pepper. Stir in eggs, mixing lightly, but thoroughly.

Shape into loaf. Place loaf in baking pan, or on a baking sheet (with sides).

Combine honey and mustard, brush half of the mixture on loaf.

Bake uncovered for 30 minutes. Brush with remaining honey and mustard mixture.

Bake for 20 to 30 more minutes. Remove from oven, sprinkle chopped green onion. Serves 6 to 8.

Pot Roasted Meatloaf

1 pound ground beef
2/3 cup evaporated milk
1/3 cup dry bread crumbs
1/4 cup ketchup or chili sauce
2 teaspoons Worcestershire sauce
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
3 medium potatoes; peeled and sliced 1/4 inch thick
3 medium onions, sliced 1/4 inch thick
3 carrots, sliced 1/4 inch thick
2 teaspoons parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 375F. In large bowl, combine beef, milk, bread crumbs, ketchup, Worcestershire sauce, oregano, salt and pepper.

Shape into a loaf in the center of 13 x 9 baking pan. Place vegetables around meat; sprinkle with remaining seasonings. Cover with foil.

Bake for 1 hour or until vegetables are tender.

Uncover and bake 10 minutes more to brown meat. Allow to set for about 15 minutes to make slicing easier.

Stuffed Meatloaf

2 eggs
2 T milk
1/4 cup ketchup
1 1/2 t salt
1/8 t pepper
1 1/2 pounds lean ground beef

STUFFING

1/2 pound fresh mushrooms, sliced
1 medium onion, chopped
2 T butter or margarine
2 cups soft bread crumbs
2 T chopped fresh parsley
1/2 t dried thyme
1/2 t salt
1/8 t pepper

In a large bowl, beat eggs, milk, ketchup, salt and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5x3" loaf pan; set aside. For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs; parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350°F for 1 hour until no pink remains, draining fat when necessary.

Serves 6

Tropical Meat Loaf

1 1/2 pound lean ground beef
1 large egg
1 cup mashed ripe banana
1/2 cup quick cooking oats
1/2 cup chopped green pepper
1 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon nutmeg
1/8 teaspoon allspice
2 slices bacon
2 tablespoons chopped onion
3 tablespoons orange marmalade

Heat the oven to 350F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3 inches.

Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 1/4 hours.

Drain off the excess fat and let stand for 5 to 10 minutes before slicing.

Yummy Meatloaf

1 1/2 pounds ground beef
1/2 cup ketchup
2 Tbl mustard
1 Tbl dijon mustard
1 egg
1 clove garlic
1 package Onion Soup Mix
2 ribs celery
2 Tbl worcestershire sauce
pepper to taste
salt to taste
1/2 cup cheddar cheese
2 handfuls crackers
3 or 4 slices raw bacon

1. Prepare all ingredients. Mince or press garlic. Slice celery. Shred cheese.

2. Place all into a large bowl. Mix with hands until well blended. Add more of seasonings to taste (more or less ketchup and mustard according to your tastes also the less of these, the more dry it will be. If you want a very wet meatloaf, use more)

3. Put into a loaf pan, and pat down. Place bacon slices (still uncooked) on top. They will cook up and give the loaf flavor during cooking time. You can skip the bacon and spread ketchup on top if desired.

4. Bake at 350-400°F until done. (about 30-40 minutes usually)
 

Upside Down Meatloaf - Logan

½ cup light brown sugar

½ cup ketchup

1 ½ lbs. ground beef

1 small onion, chopped

½ tsp. salt

¼ tsp. black pepper

1 egg, beaten

¾ cup milk

¾ cup crackers, crumbled (I used Saltines)

¼ tsp. ground ginger

Butter bottom and sides of loaf pan.  (I use a glass loaf pan and I also used Pam spray)

Press brown sugar firmly on the bottom of the pan and spread ketchup over the brown sugar.

Mix together the remaining ingredients and shape into a loaf and place on top of the brown sugar and ketchup.

Bake at 350º for one hour.  Turn out onto a platter.  The brown sugar and ketchup will create the sauce