Best 7 Savory Herb Meatloaf Recipes

MEAT LOAF

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

SAVORY HERBS BEEF MEATLOAF

Steps:

• 1. Pre-Heat oven to 350 Mix wet ingredients first in a large bowl and then add dry ingredients and mix well.
• 2. Use a non stick spray for your loaf pan. 8x8 or slightly larger.
• 3. Bake one hour. Cool 10 to 15 minutes before cutting. Enjoy!.
• 4. *** Use can add bbq sauce on top last 5 minutes of baking for a delicious flavor instead of kethcup.

MOIST & SAVORY MEAT LOAF

Steps:

• Saute onion in oil in a small skillet until tender. Cool to room temperature., Combine the eggs, milk, Worcestershire sauce, mustard, crackers, salt, pepper, thyme and onion in a large bowl. Crumble beef and pork over mixture and mix well. Shape into a loaf; place in a greased 11x7-in. baking dish., Bake, uncovered, at 350° for 1 hour. Combine ketchup and brown sugar; spread half of sauce over meat loaf. Bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°. Let stand for 10 minutes before slicing. Serve with remaining sauce. Freeze option: Bake meat loaf without sauce. Securely wrap and freeze cooled meat loaf in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Unwrap meat loaf and place in a greased shallow baking pan. Prepare sauce as directed; spread half of sauce over meat loaf. Reheat meat loaf in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°. Serve with remaining sauce.

COUNTRY HERBED MEAT LOAF

Steps:

• In a skillet, heat oil on high. Saute the mushrooms; onion and garlic. Add tomatoes, tomato paste, salt, pepper and sugar. Remove 1-1/2 cups. Add water, bay leaf and basil to skillet. Simmer, uncovered, for 45 minutes, stirring occasionally. , Meanwhile, combine all meat loaf ingredients with 1-1/2 cups reserved sauce. press into a 9x5-in. loaf pan lined with waxed paper. Unmold onto a roasting pan. Bake at 350° for 45 minutes or until no pink remains and a thermometer reads 160°. Remove from oven; drain. Spread 1/2 cup of herb sauce over top of meat loaf. Return to oven for 15 minutes. Discard bay leaf and serve remaining sauce over individual servings.

SAVORY HERB MEATLOAF

Steps:

• mix all ingredients well, add additional salt and pepper if you like.
• pat into an ungreased loaf pan, smear top of loaf with a little ketchup and bbq sauce.
• bake uncovered at 350, 45 minutes to an hour.

SAVORY HERB MEATLOAF

Steps:

• Meatloaf Directions.
• Pre-heat oven to 350 degrees.
• Remove the crust from the rye, cit it into cubes and set it aside to go a little stale.
• Sautee the onions over medium heat until just starting to caramelize.
• Add mushrooms, minced garlic, salt and dill and cook until mushrooms start to soften.
• Drain off and discard the liquid (I use a sieve and coffee filter to keep the herbs in the mix).
• Slice the roasted red peppers into 1/4" strips and add to the mushroom mix.
• Mix the beef with the rye and the rest of the ingredients (except the vegetable mix) until smooth.
• Mix in vegetable mix until eavenly distributed, then form into loaves. I use 2 9 1/2"x13" cake pans. The loaves don't touch the sides, but they hold shape well.
• Bake for 1 to 1 1/2 hours until at least 155 degrees internal temperature.
• Sauce directions.
• Remove the crusts form the sourdough, cube and set aside to go stale.
• Drain the peppers, keeping about 2 oz of the liquid (if you roast your own peppers, just use 2 oz of water), cut the peppers into wide strips (1 1/2"-2").
• Put the peppers, 2 oz liquid, garlic, olive oil, chili, cayenne, salt and cumin in a large sauce pan over medium heat.
• Once it starts to boil, lower the heat, cover the pan and simmer for 10 min, stirring occasionally.
• Remove the cover and raise the heat level to cook off any remaining liquid then pour peppers into a food processor or blender (blender not ideal, but should work).
• In a seperate bowl, whisk together the sherry , vinegar and lemon juice.
• Toss the bread cubes in the liquid until it's all absorbed.
• Add the bread to the peppers along with the sriracha and walnuts, blend into a coarse paste and add salt to your taste.
• This can be served as a dip at this point, but for our purpose add the half and half and mix until evenly blended, serve warm over the meatloaf.

BEST EVER MEATLOAF WITH BROWN GRAVY

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and freshly ground black pepper; mix well. Shape into an 8x4 inch loaf pan.
• Place loaf pan on a rack in an oven-roasting pan. Bake for 1 hour, or until done. Cook until internal temperature measures 160 degrees F (70 degrees C); the meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
• While the meatloaf is resting, prepare the gravy. In a medium saucepan, melt butter or margarine over medium heat. Add mushrooms and onions; cook and stir until tender. Add beef broth; simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup; stir into broth. Cook and stir for 1 minute, or until thickened.