Aug 12, 2015

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Southern Meatloaf Recipe


Down Home Meat Loaf

Sweet Southern Meatloaf is one of the best meatloaf formulas you will ever attempt. Taken straight from a Southern kitchen, this clammy and wonderful meatloaf is dribbling with a sweet and tart tomato coat. The key to this tasty formula is utilizing tomato basil soup as a part of both the sauce and the meatloaf. The new kinds of tomatoes and basil alongside fixings, for example, buttermilk, mustard, chestnut sugar, and Worcestershire sauce make Sweet Southern Meatloaf a tasty dish that will unquestionably be on hot interest.

Meatloaf is an exemplary solace sustenance and just as heavenly served hot or chilly. Economical to make and to a great degree filling, it runs well with heated or pureed potatoes. In the mid year give it a shot as an outing dish with plates of mixed greens and chutney – and don’t be hesitant to explore different avenues regarding fixings.

Things You’ll Need

  • 1 huge onion, finely slashed
  • 1 garlic clove smashed
  • 1 huge egg
  • 1 tbsp. sage leaves, hacked
  • 3 tbsp. new parsley, slashed
  • 1 dessertspoon hacked crisp thyme
  • 1 tbsp. mustard
  • 1 piled tbsp. tomato purée
  • 4 oz. new breadcrumbs
  • 10 oz. incline minced meat
  • 6 oz. ground pork hotdog
  • ½ tsp. paprika
  • Salt and newly ground dark pepper
  • Greaseproof paper
  • Loaf tin
  • 6-8 cuts streaky bacon (discretionary)
  • Food processor (discretionary)

Formula for Homemade Meatloaf


  1. Heat the stove to 350 F.
  2. Combine the complete rundown of fixings in a huge dish and altogether blend with your hands. On the off chance that you have a nourishment processor, utilize this, exchanging on and off until the blend is equally mixed all through.
  3. Pack the blend firmly into a 2 lb. chunk tin and search with your hands or the back of a spoon until it is level with the highest point of the sides of the tin. pepper-relish-mini-meatloaves-mSpread with greaseproof paper. On the other hand, cover the blend with covering segments of bacon, taking consideration to trim them at the finishes so they fit, and after that cover with greaseproof paper.
  4. Place the tin containing the meatloaf blend in a shallow preparing tin loaded with bubbling water – taking care not to give it a chance to overflow the sides – and put on the center rack of the stove. This will keep it from drying out.
  5. Bake for an hour and a half. Uproot the greaseproof paper give or take 15 minutes prior to it is prepared to expel from the stove.
  6. Check that the meatloaf is cooked through by puncturing it with a stick. In the event that the juices run clear it is prepared to be cooled. Leave to cool, secured with greaseproof paper, for around 30 minutes then turn it out on to a plate and potatoes and other vegetables.

To make it less demanding to cut if serving chilly, cover with the greaseproof paper and weigh down with something overwhelming.

Include wine, fruit juice or Worcestershire sauce to flavor up the taste.

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