I’m looking for a good meatloaf recipe that isn’t too bland (all I have tried so far are). Any advice? I know meatloaf is kinda the no brainer meal, but I like trying new stuff out to see if I can find a recipe the whole family enjoys.
My husband ordered this once, and it was the best meatloaf I’ve ever had, so I now make it at home. I made it las week as a matter of fact. The veggies need to be chopped finer than the recipe calls for, in my opinion, so last week I just pureed them so that the flavor went throughout the whole meatload. I also used a bunt pan instead of a loaf pan and found that it cooks more evenly with less cooking time, so use your meat thermometer if you choose to do that.
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BUCKHEAD MOUNTAIN GRILL’S MEATLOAD
Source: Kelly Leonardo with Buckhead Management provided the recipe via Ron Mikulak, AF Ed for Courier-Journal of Louisville, KY
“For Americans, meatloaf has to be the primary cold-weather comfort food. This loaf is made with ground beef, whipping cream, horseradish, celery, onion, garlic and green bell pepper along with an egg and bread crumbs.”
2 1/2 pounds lean ground beef
3 tablespoons whipping cream
3 teaspoons horseradish
3/4 cup ketchup
1 tablespoon dry mustard
3/4 tablespoon fresh ground black pepper
3/4 tablespoon fresh garlic, peeled and chopped
1/2 cup celery (diced 3/8 inch)
3/4 cup onion (diced 3/8 inch)
1/4 cup green bell pepper (diced 3/8 inch)
1 1/4 cups bread crumbs (plain type)
Heat oven to 375 degrees.
In a bowl, mix together the ground beef, egg, cream and seasonings. It is OK to work the mixture with your hands, if you like.
Add the diced vegetables and breadcrumbs, and mix until uniform.
Shape the mixture into a loaf, and place in a 9- by 5- by 4-inch pan, or make into individual loaves, and place in mini-pans. Top single loaf with about 1/4 cup ketchup, or each individual loaf with a tablespoon or so of ketchup, and then cover with foil.
Bake the meatloaf for 45 minutes, or until top is nicely browned and slightly crusty and the juices run clear. Internal temperature should be 160 degrees F.
Oh, and about meatloaf supposedly being a no brainer: It’s hard to find a recipe that tastes like… well… something other than a loaf of meat. I like a little flavor myself.