Home Sweet Home Meatloaf

     The cold weather has had me craving meat and potatoes and what could be easier than a one pot meatloaf dinner cooked in your dutch oven?  This fairly simple, no-nonsense recipe from Hunt's makes a very tender and juicy meatloaf that everyone will like.  In my 10 inch deep dutch oven, the meatloaf baked for 55 minutes with 10 coals in a ring around the bottom and 22 on top.  In spite of it being a blustery day, I left it undisturbed and when I went to take it off the coals, it was perfectly done.  Scatter potatoes, carrots, onions or whatever root vegetables you like around the meatloaf to make the meal complete.

Home Sweet Home Meatloaf
1 8 oz can tomato sauce
2 Tblsp firmly packed brown sugar
1 lb ground beef (90% lean)
1 14.5 oz can diced tomatoes with celery, onions and pepper, well drained
1 cup dry unseasoned bread crumbs
2 eggs, lightly beaten
Unpeeled tiny potatoes and sliced carrots, if desired.

     Lightly oil or spray dutch oven.
     In small bowl, mix tomato sauce and brown sugar; set aside.
     In medium bowl, combine beef, drained tomatoes, bread crumbs and eggs.
     Shape mixture into a loaf in prepared dutch oven.
     Spoon tomato sauce mixture over meatloaf.
     Surround with potatoes and carrots if desired.
     Bake at 400 degrees for 50-55 minutes or until meatloaf is cooked through (160 degrees F).
     Let stand for 10 minutes before slicing.
     Makes 4-6 servings.

Spoon sweetened tomato sauce over loaf then
surround with vegetables

Bake at 400 degrees for 50-55 minutes

A mild, juicy meatloaf complete with tender spuds and carrots

Little Cheddar Meatloaves



Dad, on the left, with his brother in the sixties

     Some of you may have wondered if I fell off the face of the earth.  My father became ill last summer and for the past nine months my life has been centered around caring for him at home.  He fought a long and courageous battle but with the help of friends, family and Hospice, my prayers were answered and we were able to keep him with us, in his familiar surroundings, with his cat on his bed, until he passed away at the end of March.  I want to thank all of you who are still checking in on my blog, trying the recipes and leaving such nice comments.  Sitting at my computer was a bit of a luxury and I'm sorry I couldn't reply but knowing you were still out there gave me a big lift. 
     Dad loved life, laughter and good food.  He had more enthusiasm than anybody I know and was so supportive of us in all of our endeavors, especially my dutch oven cooking.  He'd start the day asking what we were having for dinner and loved testing my new recipes.  He'd tactfully offer suggestions when needed, relishing in his new role as food critic, and I came to rely on his opinion before posting a recipe on my blog. 
     I wanted to honor my father in some small way by preparing one of his famous recipes in my dutch oven.  Dad was a master griller, deep dish pizza maker, breakfast chef and he cooked with a smoker long before it became popular.  When we were young we jumped for joy when he made us his delicious 'footballs'.  Basically, he'd form ground beef patties into the shape of footballs, cook them under the broiler and serve them with a side of canned B and B Mushroom Sauce.  We thought we were eating filet mignon at a five-star restaurant. 
     This recipe for Little Cheddar Meatloaves is a big more lavish but much the same in principle.  The original recipe calls for 8 little loaves but I wanted them to be more substantial and made four in my 10 inch oven.  Don't be alarmed when you form them into 'footballs', it makes a wet mixture, however, they bake up into the moistest, juiciest meatloaves I have ever tasted.  They baked for 45 minutes with 10 coals in a ring around the bottom and 24 on top.  After 20 minutes I removed some of the center coals and finished them off with the remaining briquettes in a ring around the outside of the lid. 
     I must confess, I was a little nervous at first firing up my coals today, it's been a while, I had to carefully think about the steps of dutch oven cooking again.  It's been a perfect spring day for backyard cooking, sunny and in the sixties, I know Dad would have loved this recipe and I think you will too.  

Little Cheddar Meatloaves
1 egg
3/4 cup milk
1 cup cheddar cheese, shredded
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 pound ground beef
Salt and pepper to taste
Topping
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp mustard

     Lightly oil or spray dutch oven.
     Beat together egg and milk.
     Stir in cheese, oats, onion, salt and pepper.
     Add ground beef and mix well.
     Shape into 4 loaves and place in prepared dutch oven.
     Combine ketchup, brown sugar and mustard.
     Spoon topping over loaves.
     Bake at 350 degrees for 45 minutes or until meat is no longer pink in center.
     Makes 4 servings.

Shape meat mixture into little 'footballs', then cover with sauce

Bake at 350 degrees for 45 minutes

This one's for you Dad

California Dip Meatloaf

     When I was growing up, for special occasions my Mom would whip up a batch of California Onion Dip.  The day before the party I'd watch her swirl the dry packet of soup mix into the creamy white sour cream, then spoon it back into the plastic container.  I knew in 24 hours it would be mounded into a crystal bowl and my siblings and I would be fighting over who got to scoop the first chip into the oniony dip.  It's amazing that something so simple and easy to make could be so good and bring back so many happy memories.  I still make it every Christmas Eve.  It's no wonder that I jumped at the chance to make this California Dip Meatloaf.  It baked up beautifully in my dutch oven, moist and juicy on the inside with a crispy crust on the outside.  In my 12 inch oven it baked with 12 coals in a ring around the bottom and 28-30 on the lid.  After I put it on the coals I didn't even go outside to check on it for one hour, when I opened the back door it smelled delicious and I knew I was onto something really good.  Super simple with some fun ingredients and the best part is taking out your aggressions by smashing the chips in a plastic bag.  From, 365 Ways To Cook Hamburger And Other Ground Meats, by Rick Rodgers. 

California Dip Meatloaf
2 pounds 85% lean ground beef
1 envelope Lipton Onion Soup Mix
1 1/2 cups crushed salt-free potato chips (about 6 oz.)
3/4 cup sour cream
1/4 cup water
2 large eggs, beaten

     Lightly oil or spray 12 inch dutch oven.
     In medium bowl, combine ground beef, onion soup mix, potato chips, sour cream, eggs and water.
     Mix until just combined then form into a tightly shaped loaf in prepared dutch oven.
     Add baby new potatoes and carrots to dutch oven if desired.
     Bake at 375 degrees for 55 minutes to an hour.
     Let stand 5 minutes before slicing.
     Makes 4-6 servings.

Shape beef mixture into a compact loaf in your dutch oven.

Bake at 375 degrees for 55 minutes to an hour

This chip n' dip meatloaf is mighty good

Easy Pleasing Meatloaf

     I have been dying to try this new Pan Lining Paper from Reynolds Wrap and thought cooking a meatloaf would be a good way to put it to the test.  The paper has foil on one side and parchment paper on the other, it says it is tear resistant on the package so thought it would a good product for dutch oven cooking.  Where parchment paper might not hold up to heavier meals, this product definitely does.  For those of you who are new to my blog, here's a link to an easy way to cut liners for your oven.  The lined paper costs around $4.00 a box but you get 30 square feet, more than enough to cut 15 liners and at least half the price of the pre-cut ones you can buy online.  Also, some people don't like their food coming in contact with aluminum foil as it's cooking, this might make you feel a bit safer.  If you're interested in giving it a try, here's a link to the Reynold's site where you can print out a coupon for $1.00 off a box.
     This recipe from the Kraft company seemed like a very quick and easy way to mix up a meatloaf, especially if you're cooking outside.  Just combine the ingredients in a large bowl, form into a loaf and bake away.  I cut up some potatoes to go along with it, but you can also toss in some quartered onions and carrot chunks to make it more of a one pot dinner.  In my 12 inch oven the meatloaf cooked for one hour with 12 coals around the base of the oven and 28-30 on the lid.  After 30 minutes I moved the center coals to a double ring around the outside of the lid.  This is an outstanding recipe, the meatloaf was moist and juicy but still held together beautifully.  The new lining paper performed like a champ, there was no leakage and clean up was a breeze.

Easy Pleasing Meatloaf
2 pounds lean ground beef
1 6 oz. package Stove Top Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup barbecue sauce, divided

     Lightly oil or spray dutch oven; line with Pan Lining Paper if desired.
     Combine meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in large bowl; mix just until blended.
     Shape into loaf in prepared dutch oven.
     Top with remaining 1/4 cup of barbecue sauce.
     Bake at 375 degrees for 55 to 60 minutes until done or until internal temperature reaches 160 degrees.
     Makes 8 servings.

The foil sided lining paper easily conforms to your dutch oven

Bake meatloaf for one hour at 375 degrees

This is an excellent dutch oven meatloaf and clean up was a snap

Saucy Meatloaf

      Here's another quick and easy recipe from ConAgra Foods which uses a can of Manwich Sloppy Joe sauce to make a moist and tangy meatloaf.  The sauce is not only baked into the loaf but topped with it as well.  I baked this in my 10 inch oven with 10 coals in a ring around the bottom and 18 on the lid, after 20 minutes I removed a few of the coals from the middle and let it finish cooking with one ring around the lid.  Add chunks of carrots or quartered potatoes to finish off this one pot, zesty dinner.

Saucy Meatloaf
1 can (15.5 oz each) Manwich Original Sloppy Joe Sauce, divided
1 egg
1 cup fresh bread crumbs (1 cup equals about 2 slices)
1/4 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1-1/2 pounds ground round beef

     Lightly oil or spray a 10 or 12 inch dutch oven.
     Set aside 3/4 cup Sloppy Joe sauce.
     Mix remaining Sloppy Joe sauce, egg, bread crumbs, onion, salt and pepper in large bowl until well blended.
     Add beef; mix until just combined.
     Mound mixture in bottom of dutch oven and shape into loaf, pressing firmly together and flattening top.
     Spoon reserved Sloppy Joe sauce over top of meat mixture.
     Surround with quartered potatoes if desired.
     Bake at 350 degrees for 40 minutes.  Let stand 10 minutes before slicing.

Form meatloaf, surround with potatoes and cover with sauce

Bake for 40 minutes at 350 degrees

Let this fluffy meatloaf rest for 10 minutes before serving

  

Onion Crusted Meatloaf With Roasted Potatoes

    
     This is the classic All American one pot meat and potatoes meal.  The crispy, fried onions give it an extra crunch and the tomato soup makes the most delicious gravy.  If anything the moistness from the soup and the slow braising of the oven made it fall apart in spots but the overall texture was mouth watering and light. The little creamer potatoes hold up well in a dutch oven and they don't have to be peeled.  I made it in a 10 inch oven, baked it over 10 coals on the bottom and 20-22 on the lid.  Once I put it on the coals, I left it alone until it was done 45 minutes later.  At the last minute sprinkle on the remainder of the fried onions and let it bake for a few minutes more.  Another winner from  Campbell's Kitchen.

Onion Crusted Meatloaf With Roasted Potatoes
1 can (10 3/4 ounces) Campbell's® Condensed Tomato Soup
1 1/2 pounds ground beef
1 can (2.8 ounces) French's® French Fried Onions
1 egg, beaten
1 tablespoon Worcestershire sauce
6 small potatoes, cut into quarters

     Thoroughly mix 1/2 cup soup, beef, 1/2 can onions, egg and Worcestershire in a large bowl.
     Shape meat mixture into an 8 by 4 inch loaf and place in lightly oiled 10 or 12 inch dutch oven.
     Spoon the remaining soup over the meat loaf.  Arrange the potatoes around the meat loaf.
     Bake for 45 minutes in a 350-400 degree oven or until the meat loaf is cooked through.  Stir the potatoes.  Sprinkle the remaining onions over the loaf and bake for 3 minutes or until onions are golden.
     Serves 4.

Waiting for the coals

Ready in 45 minutes

Meatloaf moist and fluffy, potatoes fork tender