Best 2 Pantry Meatloaf Recipes
Indulge in a delightful culinary journey with our versatile Pantry Meatloaf, a delectable dish that offers three enticing variations to tantalize your taste buds. This hearty and flavorful meatloaf is crafted with pantry staples, making it a convenient and budget-friendly meal. The Classic Pantry Meatloaf is a timeless recipe that exudes comfort and satisfaction, featuring a savory blend of ground beef, bread crumbs, eggs, and a symphony of seasonings. For a tangy twist, the Tangy Pantry Meatloaf incorporates a zesty glaze of ketchup, brown sugar, and mustard, adding a burst of flavor to every bite. If you're craving a smoky and aromatic experience, the BBQ Pantry Meatloaf awaits, boasting a rich BBQ sauce that infuses the meatloaf with a smoky-sweet goodness. Whichever variation you choose, our Pantry Meatloaf is sure to become a family favorite.
Check out the recipes below so you can choose the best recipe for yourself!
MEATLOAF PATTIES
Delicious, kid-approved mini-meatloaf patties!
Provided by courtneynjones
Categories Main Dish Recipes Meatloaf Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix egg, bread crumbs, salt, and black pepper together in a large bowl. Break ground beef into small pieces and add to the bowl; mix well with your hands until beef is evenly moistened. Shape the beef mixture into four patties.
- Heat a skillet over medium heat. Cook patties in hot skillet until completely browned, 2 to 3 minutes per side; remove to a platter and drain grease from skillet.
- Return skillet to medium heat. Stir tomato sauce, green onions, brown sugar, Worcestershire sauce, and yellow mustard together in the skillet. Gently lie the patties into the sauce; bring liquid to a boil, reduce heat to medium-low, and simmer until the patties are very firm, hot, and grey in the center, about 10 minutes more. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 301.9 calories, Carbohydrate 15.4 g, Cholesterol 120.8 mg, Fat 15.5 g, Fiber 1.4 g, Protein 24.7 g, SaturatedFat 5.9 g, Sodium 773.3 mg, Sugar 10.6 g
MEATLOAF
Originally created as a tasty way to use up leftover vegetables and to stretch meat further during lean times, meatloaf has become the ultimate comfort food. This one is a classic version, blending ground beef, pork and veal with simple pantry seasonings, but you should feel free to use your preferred combination of meat, such as half pork and half beef. Milk-soaked bread ensures a tender meatloaf, and baking it freeform - on a baking sheet instead of a loaf pan - provides more surface area for the tangy-sweet tomato glaze to caramelize as it bakes. Leftover slices can be crisped in a skillet and served with a salad or tucked into a sandwich. Alternatively, freeze one uncooked loaf for the next time you need to put dinner on the table with ease; simply thaw the night before and bake as directed.
Provided by Kay Chun
Categories dinner, meat, main course
Time 2h
Yield 6 to 8 servings (2 loaves)
Number Of Ingredients 16
Steps:
- Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
- In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
- Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.
Tips:
- Use a combination of ground beef and sausage: This will give the meatloaf a more flavorful and juicy texture.
- Add some vegetables to the meatloaf: This will help to keep it moist and add some extra nutrients. Some good options include diced onions, celery, carrots, and peppers.
- Use a flavorful sauce: This will help to keep the meatloaf moist and add some extra flavor. Some good options include ketchup, barbecue sauce, or a brown gravy.
- Cook the meatloaf at a low temperature: This will help to prevent it from drying out. The ideal internal temperature for meatloaf is 165 degrees Fahrenheit.
- Let the meatloaf rest before slicing it: This will help to keep the juices in the meatloaf and prevent it from falling apart.
Conclusion:
Pantry meatloaf is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is a great way to use up leftover ingredients and it is always a hit with the family. With a little planning, you can have a delicious and satisfying meatloaf on the table in no time.
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