For every family, there is a different meatloaf recipe.
Meatloaf is so versatile that all anyone really needs is some
ground meat and a little imagination to have a great meal.
Below I am putting a very 'basic' meatloaf recipe. However the
substitutions and variations are endless!
2 lb. ground beef
(or part ground pork, chicken, veal or venison)
1 c. crushed saltine crackers
(or bread crumbs, stale bread, potatoe chips, oatmeal or corn flakes)
1 sm. can tomato sauce (1/2 cup)
(or ketchup, crushed tomatoes, tomato soup, or tomato juice)
2 eggs
1 med. onion diced
Salt & Pepper to taste
Combine all ingredients well and shape into a loaf.
Bake at 350 degrees for 45 to 50 mins.
Variations:
For added kick subsitute salsa for tomato sauce.
Add 1/4 c. barbecue sauce for spicier meatloaf.
Last 10 mins of baking top with 6 -8 slices of cheese.
Cover loaf with mashed potatoes during last 10 to 15 mins.
Add 1 large green pepper chopped for extra flavor.
Remove meatloaf from pan and make pan gravy with drippings.
Cover top with ketchup for the ketchup lovers in your home.
Leftovers?
Slice cold for sandwiches using either ketchup or mayonnaise.
Cube meatloaf and add to spaghetti sauce.
Brown in frying pan and serve with eggs for a hearty breakfast.
Pizza Loaf
2 T. vegetable oil
10 hot or sweet Italian sausages
3 green peppers (cut in strips)
3 medium onions sliced
1/2 t. oregano
1/2 t. salt
3/4 c. pizza sauce
1 pkg. hot roll mix
Cook sausage in oil over medium heat, until thoroughly cooked.
Spoon off all but 2 T. fat. Add peppers, onions, oregano and salt.
Saute until tender. Cut sausage in half length wise.
Prepare roll mix as directed on the package. Cover a large jelly roll
pan with foil, grease and set aside. When dough is doubled in bulk
knead on a floured board, roll into large rectangle, and transfer to pan.
Spread with sauce, arrange evenly onions, peppers, and sausage.
Roll dough into one thirds, tucking ends to seal.
Bake 375 degress for 30 to 35 minutes.
Sausage Peppers & Potatoes
1 T. vegetable oil
1 lb. Italian sausage
2 large red and/or green bell pepper
1 lb. potatoes
1 pkg. onion soup mix
1 1/2 c. water
Slice peppers into strips. Peel and dice potatoes.
In 12" skillet, heat oil over med. heat and brown sausage.
Remove sausage and cut into 1 inch chunks and set aside.
Add pepper to drippings and cook stirring frequently for 2 mins.
Add potatoes and onion soup mix blended with water.
Bring to a boil over high heat. Reduce heat and simmer covered for 10 mins.
Return sausage to the pan and simmer an additonal 10 mins.,
until sausage is done and potatoes are tender.
Italian Chicken in Cream Sauce
4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/2 cup water
1 (8 oz.) package cream cheese, softened
1 can condensed cream of chicken soup, undiluted
1 (4 oz.) can mushrooms, drained
16 oz. fettuccine, cooked and drained
Place the chicken in a crockpot. Mix the salad dressing mix with the water and pour over the chicken. Cover and cook on low for about 3 hours. In a mixing bowl, beat the cream cheese
and soup until blended. Stir in the mushrooms
and pour mixture over the chicken.
Cook about 1 hour longer.
Serve over the cooked fettuccine.
Hamburger Stroganoff
1/2 Lb. lean ground beef
1 T. butter or margarine
1 (4oz) can mushrooms, drained (reserve liquid)
2 T. chopped onion
2 t. flour
1 1/2 c. beef broth
1 T. ketchup
1/2 c. sour cream
Salt and Pepper to taste
Minced parsley
8 oz. noodles
Brown beef in butter, and seperate.
Add mushrooms and onions, cook a till onions are soft.
Remove from heat. Blend in flour. Add beef broth, and
reserved mushroom liquid, salt, pepper, and ketchup.
Cook on low for 10 mins. stirring occasionally.
Blend in sour cream. Heat one minute longer.
Serve over cooked noodles, sprinkle with parsley.
Three Cheese Chicken Bake
1/2 c. chopped onion
1/2 c. chopped green pepper
3 T. margarine
1 can condensed chicken soup, undiluted
1 can (8 oz.) mushrooms, drained
1 jar (2 oz.) chopped pimentos, drained
1/2 t. dried basil
8 oz. noodles, cooked and drained
3 c. diced cooked chicken
2 c. Ricotta or cottage cheese
8 oz. shredded cheddar cheese
1/2 c. grated Parmesan cheese
1/4 c. buttered bread crumbs
In a skillet, saute onion and green pepper in margarine till tender.
Remove from heat. Stir in soup, mushrooms, pimentos and basil.
Set aside. In a large bowl combine noodles, chicken and the cheeses.
Add mushroom saude and mix well. >br>
Transfer to greased 13x9x2" baking dish.
Bake, uncovered, at 350 degrees for 40 -45 mins. or until bubbly.
Sprinkle with crumbs, and bake 15 min. longer.
