Best 7 Nancys Meatloaf Recipes

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**Nancy's Meatloaf: A Classic Comfort Food Dish with a Twist**

Indulge in the timeless flavors of Nancy's Meatloaf, a delectable dish that has been passed down through generations. This classic comfort food is crafted with a savory blend of ground beef, pork, and veal, seasoned to perfection with a symphony of herbs and spices. Accompanied by two exceptional glazes, the traditional tomato glaze adds a tangy sweetness, while the innovative brown sugar glaze introduces a delightful smoky richness. Whether you prefer the classic or crave something new, Nancy's Meatloaf promises an unforgettable culinary experience.

Let's cook with our recipes!

GRILLED MEATLOAF SANDWICHES



Grilled Meatloaf Sandwiches image

Provided by Nancy Fuller

Categories     main-dish

Time 1h25m

Yield 12 to 15 servings

Number Of Ingredients 24

1 cup whole milk
3 potato rolls, torn
1 tablespoon chopped fresh rosemary
4 celery stalks, chopped
2 carrots, chopped
1 white onion, chopped
1 pound ground bison
1 pound lean (90/10) ground pork
1 pound ground veal
1 cup grated Parmesan cheese
1/4 cup Worcestershire
3 eggs, lightly beaten
Freshly ground black pepper
1 cup ketchup
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Canola oil spray, for spraying meat and rolls
12 to 15 onion slider rolls
12 to 15 slices Cheddar cheese
1/2 cup mayonnaise
12 to 15 pieces green leaf lettuce
12 to 15 thinly sliced pieces red onion
12 to 15 slices tomato

Steps:

  • For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
  • In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.
  • In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
  • For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
  • Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.
  • For the sandwiches: Preheat a grill to medium high.
  • Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately.

SPECIAL MEATLOAF GREAT COLD FOR SANDWICHES



Special Meatloaf great cold for sandwiches image

If you like meatloaf sandwiches...then this is the recipe for you! I have been making this simple recipe since 1950. It is a family favorite. Now my grand daughter is making it for her family.

Provided by Nancy J. Patrykus @Finnjin

Categories     Beef

Number Of Ingredients 8

2 pound(s) ground beef
1 cup(s) bread crumbs, dry
1 - egg, slightly beaten
3/4 cup(s) chopped onion
1 large clove garlic, crushed
1 teaspoon(s) salt
1/2 teaspoon(s) thyme, dried
1/3 dash(es) barbecue sauce, of your choice

Steps:

  • Heat oven to 350 degrees. Mix all ingredients except barbecue sauce.
  • Shape loaf in a 9x5x3 pan and bake 1 Hr and 10 min. Then brush on the barbecue sauce,. Continue baking 5-to 10 minutes.
  • Center will be pink. But do not worry thermometer will register done. mashed potatoes and a vegetable, and you have a great dinner. Remember to save some for cold sandwiches! Sometimes I will make 2 loaves. Slice one, wrap and freeze for sandwiches later,it's that good.

NANCY MAHER'S HONEY MEATLOAF



Nancy Maher's Honey Meatloaf image

Provided by Thomas Vinciguerra

Categories     dinner, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

2 eggs
1/2 cup milk
2 slices bread, finely crumbled
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon parsley flakes
1/2 onion, chopped very fine
1 1/2 pounds ground beef
1 pound ground pork
2 tablespoons honey
2 tablespoons orange juice

Steps:

  • Preheat oven to 375 degrees.
  • Combine eggs, milk and bread crumbs.
  • Add salt, garlic powder, parsley and onion, and combine all with the beef and pork.
  • Shape into a loaf, and place in baking pan. Bake for 50 minutes.
  • Combine honey and orange juice.
  • Remove loaf from oven, prod top with fork, cover with honey-and-juice mixture, and bake for 10 more minutes.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 41 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 15 grams, Sodium 390 milligrams, Sugar 8 grams, TransFat 1 gram

LEFTOVER MEATLOAF SOUP



Leftover Meatloaf Soup image

Provided by Nancy Fuller

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

6 cups chicken broth or stock
6 ounces leftover cooked meatloaf, cut into bite-size pieces (about 2 cups)
2 cups leftover mashed potatoes, warmed
1 1/2 cups leftover cooked green beans, cut into bite-size pieces, or thawed frozen green beans
1 1/2 cups leftover cooked carrots, cut into bite-size pieces, or thawed frozen carrots
1/2 cup frozen cipollini or pearl onions, thawed
1/4 head escarole, chopped
2 tablespoons chopped fresh herbs, such as parsley, dill or oregano, for garnish

Steps:

  • In a medium pot, heat the chicken broth to a simmer, then stir in the meatloaf, mashed potatoes, green beans, carrots, onions and escarole. Bring back to a simmer and cook until the escarole is wilted and the meatloaf is heated through, about 5 minutes.
  • Top with the chopped fresh herbs and serve.

FANCY MEATLOAF



Fancy Meatloaf image

"I was invited to cook dinner for Nora Ephron." As was wont to happen at one point in New York. Back in 2009, Sam Sifton was invited to a potluck in which "guests were meant to bring food inspired by Ephron's career or by the woman herself." He drew meatloaf, a dish she was known for. Here, in this recipe adapted from Gourmet, he pairs beef, veal, pancetta and Parmesan. The end result, he described, as "luxurious." And what did Ms. Ephron think? She called it "remarkable."

Provided by Sam Sifton

Categories     dinner, main course

Time 1h20m

Yield Serves 6 to 8

Number Of Ingredients 14

1/2 loaf Italian bread, crust removed, torn into small pieces (about 2 cups)
1 cup whole milk
1 pound ground beef
1 pound ground veal
2 large eggs, scrambled
4 ounces thinly sliced pancetta, chopped
3/4 cup grated Parmesan
1 bunch parsley, cleaned and finely chopped (about 1 cup)
2 teaspoons grated lemon zest
Kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
1/4 cup butter
1 cup dry white wine

Steps:

  • Heat oven to 375 degrees. Soak bread in milk for 10 minutes.
  • Mix beef, veal, eggs, pancetta, Parmesan, parsley and lemon zest in a large bowl. Season liberally with salt and pepper. Squeeze the bread to remove excess milk, then chop and add it to the meat. Mix gently until well combined, but do not overmix. Transfer onto a board and shape into a fine meatloaf, shy of a foot in length and 4 inches across. Loosely cover and refrigerate for 15 minutes.
  • Heat oil and butter in a large, ovenproof skillet over medium-high heat. Add meatloaf and sear without moving it until it is browned, about 5 minutes. Carefully slide a spatula under the meatloaf, then gently use another spatula to help turn it and brown the second side, again without moving it for 5 minutes. Transfer to a plate.
  • Pour out all but 2 tablespoons of the fat, return skillet to the stove and raise heat to high. Add wine and deglaze pan, scraping up browned bits stuck to it with a wooden spoon. Return meatloaf to the skillet and then transfer to the oven, basting occasionally with the pan juices, until a meat thermometer inserted into the center of the loaf reads 150 degrees, about 25 minutes.
  • Transfer the meatloaf to a platter and let stand, tented with foil, 10 minutes. Slice, pour the pan juices over the top and serve.

Nutrition Facts : @context http, Calories 586, UnsaturatedFat 22 grams, Carbohydrate 14 grams, Fat 43 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 17 grams, Sodium 586 milligrams, Sugar 2 grams, TransFat 1 gram

NANNY'S FAMOUS MEATLOAF



Nanny's Famous Meatloaf image

This is my grandmother's meatloaf recipe that I've added a little extras to. It has been a hit with all of my friends as well as my husband's family. Though I'm not a big fan of meatloaf myself, I'm told this is the best there is!

Provided by bridgettels

Categories     Meatloaf

Time 1h5m

Yield 1 meatloaf, 5-6 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs ground chuck or 1 1/2-2 lbs ground round
3/4-1 cup oatmeal
1 egg
1/2 small onion, finely chopped
1/2 small bell pepper, finely chopped
1/4 cup ketchup
1/4 cup Dale's Steak Seasoning (soy sauce or Worcestershire sauce also works)
1 teaspoon Tony Chachere's Seasoning (Season All also works)
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • 1. Preheat oven to 325 degrees.
  • 2. Mix all ingredients by hand in a large bowl until the egg is no longer visible.
  • 3. Transfer meat mixture into baking dish and shape into loaf. Additional ketchup can be spread on top if desired.
  • 4. Bake for 45 minutes to one hour or until juices run clear when pressed.

NANCY'S EASY MEATLOAF



Nancy's Easy Meatloaf image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 6

2 pounds ground beef
1 units onion
1 cups breadcrumbs
2 units eggs
0.25 cups milk
1 units ketchup

Steps:

  • Preheat the oven to 350 degrees. Mix the ground beef, onion, and breadcrumbs/oatmeal in one bowl. In another bowl mix the eggs, milk, ketchup, Worcestershire sauce, salt and pepper. Add the liquid bowl to the ground beef mixture and mix together with your hands.
  • Form the meatloaf into a half egg shape in a 9x13-inch pan making sure that it is evenly spread out for even cooking.
  • Bake in the oven for 1 hour, or until done.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

Tips:

  • Use a combination of ground beef and pork: This will give your meatloaf a more flavorful and moist texture.
  • Don't overmix the meatloaf mixture: Overmixing can make the meatloaf tough.
  • Use fresh breadcrumbs: Fresh breadcrumbs will help to absorb the moisture from the meat and keep the meatloaf from becoming dry.
  • Add some vegetables to the meatloaf mixture: This will help to add flavor and nutrients.
  • Don't be afraid to experiment with different seasonings: There are many different ways to season meatloaf, so feel free to experiment until you find a combination that you like.
  • Cook the meatloaf in a loaf pan: This will help to keep the meatloaf from falling apart.
  • Let the meatloaf rest before slicing: This will help to keep the meatloaf from crumbling.

Conclusion:

Meatloaf is a classic comfort food that is easy to make and can be enjoyed by people of all ages. With a few simple tips, you can make a delicious and flavorful meatloaf that your family and friends will love.

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