Better Homes And Gardens Meatloaf

Better Homes And Gardens Meatloaf

Margie 291 Days Ago I found this recipe years ago (2010, to be exact), when I bought BHG’s “Our Best Recipes” cookbook. Have made it many times. I was prompted to write this review today after making this meatloaf last night for my husband and me. My husband just raved about it and commented that it is my “best meatloaf recipe, by far.” I have made it my own by using a combination of 93% lean ground beef and ground pork (1lb. beef, 1/2lb. pork), 2 cups of day-old French bread crumbs (more like cubes, really), adding 1/2 cup shredded carrot along with the onion and parsley, and using crushed, dried oregano – no sage or basil. It is simply amazing. Company worthy! Today we made meatloaf sandwiches with the leftovers. We used bread from the same French loaf, buttered and pan toasted each slice; put a thin slice of yellow onion on each sandwich along with mayo and crisp iceberg lettuce. Just delicious. You have to try this meatloaf recipe!
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Better Homes And Gardens Meatloaf

I found this recipe years ago (2010, to be exact), when I bought BHG’s “Our Best Recipes” cookbook. Have made it many times. I was prompted to write this review today after making this meatloaf last night for my husband and me. My husband just raved about it and commented that it is my “best meatloaf recipe, by far.” I have made it my own by using a combination of 93% lean ground beef and ground pork (1lb. beef, 1/2lb. pork), 2 cups of day-old French bread crumbs (more like cubes, really), adding 1/2 cup shredded carrot along with the onion and parsley, and using crushed, dried oregano – no sage or basil. It is simply amazing. Company worthy! Today we made meatloaf sandwiches with the leftovers. We used bread from the same French loaf, buttered and pan toasted each slice; put a thin slice of yellow onion on each sandwich along with mayo and crisp iceberg lettuce. Just delicious. You have to try this meatloaf recipe!
better homes and gardens meatloaf 2

Better Homes And Gardens Meatloaf

While I was searching for my meatloaf recipe, in my trusty Better Homes and Garden’s Cookbook (that I have had since high school), I came across one that sounded interesting.  If I had ricotta on hand, I would have made it.  I used their recipe as a guide, but because I think theirs was only a good start I changed it quite a bit.  So in case you are looking for a change-up in your regular meatloaf, this one might be one to try.
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Better Homes And Gardens Meatloaf

“There was a meatloaf in the first edition of ‘Better Homes and Gardens New Cook Book’ published in 1930,” said Jan Miller, an executive food editor at Better Homes & Gardens. “It was a simple recipe with familiar ingredients: 2 pounds of beef, crushed cornflakes and an egg as the binder plus tomato soup for flavor. And, it was topped with bacon! Sounds like it could have been published today.”
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Better Homes And Gardens Meatloaf

Cynthia Kallile sees firsthand the love of meatloaf. As the owner and operator of a retail store and food truck in the Chicago area for seven years, she now sells exclusively through Meatloaf by Mail. While orders for the frozen loaves come from all over the country, some of her biggest customers come from Florida, Texas and the West Coast. You can also order her cookbook from her website (or on Amazon) and make the recipes yourself.
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Better Homes And Gardens Meatloaf

On those long summer nights, why not turn on the grill and cook up some meatloaf with a char. A great mix of barbecue and classic comfort food, this is the best meatloaf you will ever make, and your favorite grillmaster can take over dinner to boot.
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Better Homes And Gardens Meatloaf

Whether your recipe is classic and comforting or upscale and worldly, yours and every other meatloaf is a delicious addition to the dinner table. It’s pretty irresistible as leftovers turned into meatloaf sandwiches, too.
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Better Homes And Gardens Meatloaf

I don’t make a lot of meatloaves.  I cannot remember that last time I actually made one.  But the stars aligned last week and it had to be meatloaf.  I had gotten a great deal on good ground beef, so I had purchased it in bulk, JeffW had posted an amazing looking meatloaf earlier, and I had some homemade tomato soup I had to do use up.
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I have 2 mini-loaf pans that I use for making holiday breads.  They are the best size to make banana breads or other fruit breads to wrap for the holidays.   And as it turns out, perfect size for making meatloaf.  Each pan holds about half the amount of  a regular pan.  This shortened cooking time by about 30 minutes and kept the meatloaf from drying out.  One for dinner, one for sandwiches the next day.   Here’s my recipe.  Nothing fancy at all:
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Flavia Sordelet 787 Days Ago First time making meatloaf ever. This recipe turned out great. I made a few adjustments according to my taste preferences. Used 1/2 # Italian Sausage, Italian seasoning, 1 small onion, and Worcestershire Sauce in both the meat mixture and the topping sauce. This meatloaf was reported as being the best thing I’ve ever made.
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First time making meatloaf ever. This recipe turned out great. I made a few adjustments according to my taste preferences. Used 1/2 # Italian Sausage, Italian seasoning, 1 small onion, and Worcestershire Sauce in both the meat mixture and the topping sauce. This meatloaf was reported as being the best thing I’ve ever made.
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Here’s a meatloaf so good that the kids won’t even know they’re eating spinach. The salty feta, sweet red peppers, and pine nuts will have you wondering if you can have meatloaf night twice a week.
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Meatloaf is a regular item at Bunzel’s Meat Market, 9015 W. Burleigh St., where employees keep at least half a dozen meatloaf recipes on hand, including an Italian-style that deli manager John Adams likens to a pizza loaf.
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Here are eighteen ways to make your meatloaf so exciting that your kids will be begging you to cook it. From cheesy stuffed meatloaf, to a zesty Mexican twist, there’s something delicious here for everyone.
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Okay, these are more meatballs than meatloaf, but they deserve a mention. Classic meatloaf flavor wrapped in puff pastry create the perfect snack to serve at a kids’ party or during a football game.
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“In the ’70s and early ’80s, recipes were made leaner and with less sodium,” she said. “As our tasters grew accustomed to restaurant flavors, meatloaf took on new and interesting flavor twists — Asian, Latin, Indian, Moroccan — Better Homes and Gardens food editors have published them all.
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“I’d make it more sophisticated with herbs and spices, or doing a root vegetable loaf with no meat then put creme fraiche on it. While the foundation of my business was my mom’s meatloaf, even that was more sophisticated because she used three types of meat: beef, pork and veal. She notched it up a bit, and that’s what I try to do with my different recipes.”
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    Binders: While eggs, oatmeal and bread crumbs are common additions as binders and fillers, there are updated variations when it comes to pulling it all together. Mail-order meatloaf maker Cynthia Kallile notes that panko crumbs add crunch and fluff, while regular bread crumbs can be a bit dense; you also could use saltine crackers or even gluten-free crackers.
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“We live in a polarized political culture,” the authors write, “and yet somehow the loaf unites us. Engage politicians from either party on the subject of meatloaf, and they will wax eloquent about their childhood favorite, or about the one they make themselves.
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Throw in some green pepper and cheddar cheese for a smoky, melty treat. Bring all ingredients together in a large bowl as usual, slap that loaf on the grill, and slather it in barbecue sauce for a glazed meatloaf! Find the recipe here.
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While a baked meatloaf typically isn’t that exciting, the possible ingredients for the gravy can be totally suited to your taste. Southern Living magazine went with tomato and green chile, and we approve. Find the recipe here.
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Mix the meatloaf together as above.  Pat half the mixture into the baking dish.  Beat ricotta and eggs together well, add remaining ingredients and spread over meat in the baking dish.  Cover with remaining meat mixture, spread evenly.  Bake at 350 degrees until meat in both layers is 160 degrees (about 50 minutes).  Let stand for 10 minutes before serving.
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“Every Thursday I have chicken meatloaf in the deli,” said Adams. “We get quite a few regulars, particularly for lunch. Every once in a while we run out and people are not happy.”
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Sauté first. Additionally, while some people may love raw onion in the mix, “A Meatloaf in Every Oven” author Jennifer Steinhauer recommends sautéing onions and vegetables first.
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Soy sauce, green onion, and plenty of ginger gives this meatloaf from a rich, savory flavor with an Asian zing. Serve with mashed potatoes mixed with a little soy sauce or sweet chili sauce.
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Endlessly open to customization, meatloaf is a classic because it can be made the way we like. It doesn’t even have to include meat. Options abound for loaves made with salmon, tuna, vegetables, mushrooms and grains.