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Layered meatloaf recipe

Layered meatloaf recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

My take on the ever-popular meatloaf: real comfort food that's inexpensive, easy-to-make and very tasty.

Languedoc-Roussillon, France

3 people made this

IngredientsMakes: 1 meatloaf

  • 3 to 4 carrots, left whole
  • 2 handfuls fresh spinach, or 250g if frozen
  • 500g lean minced beef
  • 1 medium onion, finely chopped
  • 1 to 2 cloves garlic, crushed
  • 1 large egg
  • 1 good squirt tomato puree
  • 1 tablespoon Worcestershire sauce
  • 1 splash good quality balsamic vinegar
  • 1/2 glass red wine (drink the other half while you are doing all this hard work)
  • 1 good teaspoon English or Dijon mustard
  • 1 cupful dried breadcrumbs (panko are good but not essential)
  • dried mixed herbs to taste
  • sea salt and freshly ground pepper to taste
  • For topping
  • 2 tablepoons porridge oats
  • 2 tablepoons tomato ketchup
  • 1 teaspoon dried or chopped fresh mixed herbs
  • 1 tablespoon caster sugar

MethodPrep:35min ›Cook:35min ›Ready in:1hr10min

  1. Pre-heat the oven to 200 C / 180 C Fan / Gas 6. Line a loaf tin with baking parchment.
  2. Par-boil the carrots for 10 minutes or so in lightly salted water, until tender but still firm. Drain and leave to cool, then slice each carrot lengthways into 3 parts. Either wilt fresh spinach in boiling water or gently cook frozen spinach until just defrosted. Drain well and pat dry with kitchen towel.
  3. Use a fork to mix all of the topping ingredients together in a smallish bowl, and leave to one side.
  4. Mix all of the other ingredients together using a wooden spoon. It's important to take time over this, making sure that everything is mixed really well, with no odd lumps or "grouped" ingredients.
  5. Put about half of the meatloaf mixture in the loaf tin and push down with a fork until level. Put the sliced carrots in a layer on top of this, then layer the spinach on top of the carrots, pushing down gently with a fork or clean hands to get rid of any air-pockets. Then put the rest of the meatloaf mixture on top of the spinach, again pushing it down to make it flat. You need to fill all but the last 4mm or so of the loaf tin. If you've got any meatloaf mixture left over, it can be frozen, or shaped into patties - it makes lovely burgers.
  6. Make sure the topping ingredients are well blended, then spoon it evenly over the top of the meatloaf.
  7. Put the tin on a baking sheet, then place in the pre-heated oven for 15 minutes. Remove the dish from the oven and carefully cover it with kitchen foil to stop the topping from burning. Return to the oven and cook for a further 15 or 20 minutes until cooked through - you may need more or less time depending on your oven, though the odd five minutes over is not that critical.
  8. Remove the dish from the oven and leave to cool slightly (5 minutes or so) then use a sharp knife to cut slices of about 4cm thickness.
  9. Serve with mashed or plain boiled potatoes, a simple vegetable like peas or green beans, and nice onion gravy.


The vegetables for layering can be varied: I've made this with layers of sliced leeks sautéed gently until just soft; roasted red peppers (either home-roasted in olive oil or from a jar or can, washed, dried and sliced); peeled and sliced fresh plum tomatoes; sweet potatoes (sliced thickly then par-boiled until just tender); grilled courgettes (from the freezer compartment in my case); and various others. I think it is best with a contrast of colours in the vegetables, but whatever you like best.

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Mix-and-Match Meatloaf

  • Breadcrumbs
  • Instant rice (uncooked)
  • Cornflakes
  • Crackers or croutons, crushed
  • Fine bulgur (uncooked)
  • Oats (quick cooking or regular)
  • Instant potato flakes (use 1/2 cup)
  • Quick-cooking barley (uncooked use 1/2 cup)

3. Pick a Vegetable
Prepare 1 to 2 cups (choose 1) add to the bowl.

  • Carrots, shredded
  • Frozen chopped spinach, thawed and squeezed dry
  • Swiss chard or kale, finely chopped
  • Bell peppers, finely chopped
  • Mushrooms, finely chopped
  • Zucchini, shredded and squeezed dry
  • Celery, finely chopped and sautéed

4. Choose a Mix-In (Optional)
Add 1/2 cup total (choose up to 2).

  • Raisins or prunes, chopped
  • Sun-dried tomatoes, chopped
  • Cooked bacon, chopped
  • Pickles or gherkins, chopped
  • Canned green chiles or pickled jalapeños, chopped
  • Walnuts, chopped
  • Roasted red peppers, chopped
  • Shredded cheese (up to 1 cup)

5. Bake the Meatloaf
Add 1 cup grated onion, 1/4 cup ketchup, 2 tablespoons chopped herbs (parsley, chives, basil and/or thyme), 2 eggs, 1 tablespoon Worcestershire sauce, 1 minced garlic clove, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper and mix with your hands until just combined. Shape into a 9-by-5-inch oval loaf on a parchment-lined baking sheet. Top with strips of bacon, if desired. Bake about halfway, 30 minutes.

6. Make a Glaze
Brush the top and sides of the meatloaf with a glaze and continue baking until a thermometer inserted into the center registers 160 degrees F, about 25 more minutes. Let rest 10 minutes before slicing.

Mix 1/4 cup ketchup, 2 teaspoons brown sugar and 1 teaspoon Worcestershire sauce.

Mix 1/4 cup ketchup, 1 tablespoon balsamic vinegar, 2 teaspoons brown sugar, 1 grated garlic clove and 1/2 teaspoon Italian seasoning.

Spicy Barbecue
Mix 1/4 cup barbecue sauce, 2 teaspoons honey, 1 teaspoon chipotle chile powder and 1 teaspoon cider vinegar.

Mix 1/4 cup ketchup, 2 tablespoons apricot preserves, 2 teaspoons soy sauce, 1 teaspoon rice vinegar and 1 teaspoon ground ginger.

Layered Is the New Chopped: Try a Layered Salad for Every Season

These stacked salads from Food Network Kitchen prove dinnerworthy with layers of greens, seasonal vegetables, protein and crunch. Get inspired by the season (we’re currently obsessed with winter’s tasty beet-and-Brussels combo), or make a layered take on the classic wedge that's a crowd-pleaser anytime of year.

WINTER LAYERED SALAD WITH BEETS AND BRUSSELS SPROUTS Food Network Kitchen Walnuts, Barley, Pink Grapefruit, Red Wine Vinegar, Shallot, Honey, Dijon Mustard, Olive Oil, Mesclun Mixed Greens, Brussels Sprouts, Beets, Pomegranate Seeds,WINTER LAYERED SALAD WITH BEETS AND BRUSSELS SPROUTS Food Network Kitchen Walnuts, Barley, Pink Grapefruit, Red Wine Vinegar, Shallot, Honey, Dijon Mustard, Olive Oil, Mesclun Mixed Greens, Brussels Sprouts, Beets, Pomegranate Seeds

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Tonight’s dinner: Beat February’s cold and gray weather with this vibrant salad chock-full of winter’s best vegetables. The tender-chewy barley can be swapped out for your favorite whole grain, like brown rice or quinoa.

WINTER LAYERED SALAD WITH BEETS AND BRUSSELS SPROUTS Food Network Kitchen Walnuts, Barley, Pink Grapefruit, Red Wine Vinegar, Shallot, Honey, Dijon Mustard, Olive Oil, Mesclun Mixed Greens, Brussels Sprouts, Beets, Pomegranate Seeds

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Who knew winter could be so colorful? This season’s salad stacks walnuts, barley, pink grapefruit, mesclun mixed greens, Brussels sprouts, beets and pomegranate seeds. Bring it to the table undressed for the full layered effect, then toss with Dijon vinaigrette and dig in.

Italian Meatloaf

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with pizza sauce, eggs, saltine crackers, onion, green bell pepper, garlic salt, black pepper, ground beef, mushrooms, cottage cheese

Method: oven, stovetop
Time: 1-2 hours

Made with bell peppers, diced tomatoes, sweet onion, bacon, breadcrumbs, Parmesan cheese, garlic, basil, oregano, fresh parsley

Method: oven
Time: 1-2 hours

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.

Copyright © 1995-2021 . All Rights Reserved. CDKitchen, Inc. 21:06:12:13:08:21 :C:1880

Layered Casserole Recipes

Four Layer Hamburger and Macaroni Casserole - Layered with macaroni and cheese, ground beef, and more cheese, it seems impossible to deny a second serving. Layered recipes are the best.

Amish Inspired Vegetable Casserole - Only using the freshest vegetables, it creates one of the heartiest, richest easy layered recipes you'll ever have.

Classic 7 Layered Casserole - This classic Hungarian dish is loaded with potatoes, ham, sausage and topped off with sour cream.

Layered Enchilada Casserole - Layered with cheese, meat, and beans, every bite gets better and better. Treat your family tonight with fantastic layered recipes.

Layered Pasta Veggie & Cheese Skillet - All the great tastes of your favorite baked spinach lasagna come together quickly in this mouthwatering skillet dish.

Church Supper Lasagna - As filling as it is satisfying, this homemade lasagna recipe is a perfect dinner. Layered with ground beef, cottage and Mozzarella cheese, it's robust flavor will have you coming back for seconds.

Simple Seven Layer Dinner - This layered recipe brings everything you need into one simple casserole dish.

Pat LaFrieda’s Four-Meat Meatloaf Recipe

We're very excited about renowned New York butcher Pat LaFrieda's new cookbook, the aptly named MEAT: Everything You Need To Know. In addition to a hearty lineup of LaFrieda's signature recipes, you'll learn the butchery skills you need to know through stunning photos and detailed diagrams. Just because meatloaf's an old classic doesn't mean you can't master it LaFrieda-style.

It was with this meatloaf that I got my son, Patrick, to eat something other than chicken tenders. My mother used to make it for me when I was his age. The four different meats &ndash veal, lamb, beef and pork &ndash are kept separate and layered in the pan so when the meatloaf is cooked, it's like the meat version of an Italian rainbow cookie.

For years I struggled with what to do with the grease that rendered from the meat as it cooked and that ended up in the bottom of my meatloaf pan. When I asked my mother about this, she told me about something called a perforated meatloaf pan. She bought one 30 years ago and has been using the same one ever since. The perforated part rests inside the pan, leaving space between it and the pan to the grease has a place to drip into when the meatloaf is done, and you just lift out the perforated part and the grease stays in the pan. It's brilliant. Use a 9 by 5-inch loaf pan, preferably perforated, to make this.

Pat LaFrieda’s Four-Meat Meatloaf Recipe

  • Prep Time: 1 hour plus resting time
  • Cook Time: 1 hour, 30 minutes
  • Serving Size: 8


  • 2 tablespoons extra virgin olive oil
  • 2 cups yellow onion (about 2 medium), finely chopped
  • 4 cloves garlic, minced
  • 1 1/2 cups shredded mozzarella cheese (about 6 ounces, not fresh mozzarella)
  • 1 cup Pecorino Romano cheese, grated (about 4 ounces)
  • 2 tablespoons fresh flat-leaf parsley leaves, finely chopped
  • 1 pound chopped ground beef
  • 1 pound chopped ground pork
  • 1 pound chopped ground lamb
  • 1 pound chopped ground veal
  • 1/2 cup Italian-style bread crumbs, recipe for homemade below or store-bought
  • 4 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 4 large eggs
  • 2 teaspoons paprika
  • 3/4 cup tomato sauce, homemade or store-bought


For Italian-Style bread crumbs:

I know that many of my chef friends wouldn&rsquot approve, but I love packaged Italian- style breadcrumbs. They&rsquore just so easy and they taste great. If you take the time to make your own, they&rsquore definitely worth it. These are so delicious I can just eat them by themselves straight out of my hand.

Meatloaf With Sausage

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

The Spruce / Kristina Vanni

Nutrition Facts
Servings: 8
Amount per serving
Calories 513
% Daily Value*
Total Fat 28g 36%
Saturated Fat 11g 56%
Cholesterol 169mg 56%
Sodium 1396mg 61%
Total Carbohydrate 30g 11%
Dietary Fiber 2g 7%
Total Sugars 13g
Protein 34g
Vitamin C 7mg 36%
Calcium 106mg 8%
Iron 5mg 26%
Potassium 686mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

When you want to give classic meatloaf a flavorful twist, simply swap some of the ground beef for sausage. Any variety of bulk Italian sausage works well, either sweet or hot. A bit of fresh garlic and Italian seasoning also make this twist on meatloaf unique and delicious.

Serve meatloaf with sausage with mashed or baked potatoes and a green veggie like green beans or asparagus. Leftovers taste great, too.

Rustic Meatloaf with Leeks and Mountain Cheese

"When I'm asked about my favorite food the answer is surprisingly simple: either white sourdough bread with olive oil or dark bread with butter. But ask me about my favorite meat dish, and I would have to say ground beef in all its variations&mdashburgers, tiny polpettine in fruity sauces, and especially, juicy meatloaf, preferably cold the next day. Meatloaf is a childhood memory. It often appears on my mother's kitchen table and I still fall for its honest, savory taste.

When I make meatloaf, I like to brighten the mixture with finely chopped vegetables like tomato, zucchini, or bell pepper, but for this recipe, I stir in lots of fresh herbs&mdashthyme, rosemary, oregano&mdashand leeks to add a rustic touch. A soft center of melted mountain cheese leaves no doubt that it's a hearty treat, practically made for picnics, buffets, or casual dinner parties.&rdquo


  • 1 1/2 cups plus 1 tablespoon whole milk
  • 1/3 cup dry breadcrumbs
  • 2 1/4 pounds ground beef
  • 10 ounces leeks, cut in half and thinly sliced
  • 2 large eggs
  • 3 large cloves garlic, crushed
  • 3 heaping tablespoons thyme leaves, plus 3 small sprigs thyme
  • 2 heaping tablespoons finely chopped rosemary, plus 3 small sprigs rosemary
  • 2 tablespoons oregano leaves
  • 3 1/2 teaspoons fine sea salt
  • A generous amount ground pepper
  • 4 ounces Gruyère (or any aromatic hard cheese), thinly sliced


In a medium bowl, stir together the milk and breadcrumbs. Let soak for 5 minutes.

In a large bowl, combine the beef, leeks, eggs, garlic, thyme leaves, chopped rosemary, oregano, salt, and pepper. Add the breadcrumb&ndashmilk mixture and mix together with your hands (or the dough hook of an electric mixer).

Divide the mixture into 2 parts, place 1 part in a baking dish, and flatten to form a 10 x 5-inch rectangle. Arrange the sliced cheese on top, leaving a 3/4-inch border. Place the remaining meat mixture on top and form a loaf, gently pressing to seal the edges. Arrange the sprigs of thyme and rosemary around and on top of the meat and bake for about 70 minutes or until golden brown.

Serve warm or cold, sprinkled with fresh herbs if desired.

Reprinted with permission from Eat in my Kitchen: to Cook, to Bake, to Eat, and to Treat by Meike Peters, copyright © 2016. Published by Prestel. Photography: Meike Peters.

Easy Meatloaf Recipe:

  • 1 box Stove Top Stuffing Mix
  • ½ cup milk
  • 1 pound ground beef (could use ground turkey instead)
  • 1 egg
  • ½ cup chopped onion
  • ¼ cup ketchup
  • 1 tablespoon brown sugar
  • 1 teaspoon mustard
  1. Empty Stove Top mix into a bowl, pour milk over it, stir to mix and set aside.
  2. In a separate bowl, mix ground beef until it is crumbled.
  3. Stir beaten egg into mixed ground beef. Stir in onion and Stove Top & milk mixture.
  4. Pack tightly into loaf pan.
  5. Bake at 375 for 45 minutes.
  6. In a small bowl, stir ketchup, brown sugar and mustard together.
  7. After the meatloaf has baked for 45 minutes, remove meatloaf from the oven and top with ketchup mixture.
  8. Return the meatloaf to the oven and continue to bake for an additional 15 minutes.

Mashed potatoes are a great side dish for this easy meatloaf. What is your favorite side dish for comfort food?

For more delicious recipes, check out our special Recipes page. Here on Moms & Munchkins we love a great party so we have loads of recipe ideas to share with you including mouthwatering desserts, perfect party appetizers and more.

To stay updated on the latest ideas, you can follow along on Facebook, Pinterest and Twitter. We have a large community that is growing daily and we’d love to have you as a part of it!

Fresh mozzarella cheese produces an amazing melted cheese center for cheese stuffed meatloaf. You can also use bricks of mozzarella cheese, or even shredded, but be warned that they don’t melt as well as the fresh mozzarella cheese balls do. In addition to mozzarella, you can also experiment with other types of cheese. Cheddar is always a classic choice, but feel free to be more adventurous with cheeses like pepper jack, provolone, havarti, gouda, and more!

Don’t be fooled into over cooking your meatloaf just because there is a small pink spot. The color of your meatloaf will not tell you if it is done or if it is safe to eat. To tell if your meatloaf is fully cooked and safe to eat you need to take its internal temperature. For ground beef to be safe and fully cooked, it needs to reach an internal minimum temperature of 160 Fahrenheit. If your meatloaf is just a little pink but is 160 Fahrenheit, you are ready to eat.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.


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