Meatloaf 2 Ways

Meatloaf 2

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories: 

Yields or Serves:  

Rating:
[Total: 0   Average: 0/5]

Meatloaf 2

Meatloaf 2 Ways

I grew up on meatloaf and quite frankly I hated it as a kid.  As I’ve grown older I like meatloaf more and more.  I especially like leftover meatloaf sandwiches.  Here are two ways to make meatloaf.  If you haven’t made it in awhile give it a spin and see if either of these recipes work for you.

Nana’s Classic

1 Medium Chopped Onion

3 Minced Garlic Cloves

1 Large Shredded Carrot

1 Diced Celery Rib

2 Tablespoons Olive Oil

2 1/2 Pounds Ground Chuck

2/3 Cup Breadcrumbs

2 Eggs

1/4 Cup Chopped Parsley

3 Tablespoons Worcestershire Sauce

2 Tablespoons Mustard

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/3 Cup Ketchup

Preheat your oven to 350° F.  Sauté chopped onion, minced garlic cloves, shredded carrot, and diced celery in olive oil until soft. Remove from the heat and set aside.  In a large-size bowl mix ground chuck, cooked onion mixture, breadcrumbs, eggs, parsley, Worcestershire sauce, mustard, kosher salt, and pepper.  Place the mixture in greased glass loaf pan and spread top with ketchup.  Place in oven, uncovered, for 1 hour or until reaching target temperature.  Serves 4

Nana’s Italiano

INGREDIENTS

1 Pound Ground Hot Italian Sausage

1 1/2 Pounds Ground Chuck

1/2 Cup Breadcrumbs

1/2 Cup Grated Parmesan Cheese

1/4 Cup Chopped Sundried Tomatoes

3 Minced Garlic Cloves

3 Teaspoons Dried Basil

3 Teaspoons Dried Oregano

1 Tablespoon Kosher Salt

1 Tablespoon Freshly Ground Pepper

1/3 Cup Marinara Sauce

Preheat your oven to 350° F.  In a large-size bowl combine the Italian sausage, ground chuck, breadcrumbs, Parmesan cheese, sundried tomatoes, garlic, basil, oregano, kosher salt, and pepper.  Place the mixture in greased glass loaf pan and spread the top with marinara sauce.  Place in oven, uncovered, for 1 hour or until reaching target temperature.  Serves 4

 

 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

    Explore Similar Recipes