Everyday Master Meatloaf Recipes

   Monterey Meat Roll

1-fifth of the master meatloaf mix
1/2 cup cruched nacho cheese chips
1 can refied beans (I use my own homemade)
8 ounces of sour cream*
4 oz. Monterey Jack cheese, shredded
1/2 cup picante sauce

Mix meatloaf and chips together. Place a sheet of waxed paper on a cookie sheet. Put meatloaf mix on the waxed paper and pat until you have a rectangle roughly 9x 12 inches. (This can be longer.) On top of this spread the refried beans to within an inch of the edge of the meat. Mix the sour cream, cheese, and chili powder together. Spread this over the beans. Place the sheet in the freezer. Set a timer for 30 minutes. When the timer rings, take out the loaf. It should be partially frozen and the sour cream should be set enough to not ooze out the edges as you carefully use the waxed paper to roll the meat up. (If you have problems rolling up, return the sheet to the freezer for a few more minutes.) Freeze. To use, place in a loaf pan and allow to thaw at least 2 hours. Pour picante sauce on top and bake for 1 hour at 350°.

*(I use about 6 oz from a 16 oz.carton and use rest in Swedish Meatballs, below.)

   Swedish Meatballs

One-fifth of meatloaf mixture
1 can cream of mushroom soup
8 oz. sour cream (see note * above)

Form meatloaf into large balls. Place in an 8x11 deep casserole dish. Mix soup and sour cream. Pour over meatballs. Freeze. To use, thaw and bake 45 minutes at 350°. These are so good served over buttered noodles.

   Everyday Meatloaf

Press one-fifth of the meatloaf mixture into a loaf pan. Top with catsup. Bake 1 hour at 350°.

   Meatloaf and Stuffing

One-fifth meatloaf mixture
1 package stuffing mix prepared as on package

Pat meatloaf out into a 9 x 12 rectangle on waxed paper. Top with stuffing and roll up. Fit into loaf pan and freeze. Thaw and bake at 350° for 1 hour. Serve with beef gravy.

   Salisbury Steak

One-fifth meatloaf mixture
2 Tbs. butter or oil
1 small onion sliced into rings
1 medium green pepper, sliced into rings
1 can tomato soup, diluted with 1/2 can water

Form meatloaf mixture into oblong patties. Place these in a 9X13 pan. Saute onions and pepper in butter. Distribute evenly on patties. Pour soup over top and bake until bubbly at 350°, about 45 minutes.

   Golden Mushroom Bake

One-fifth meatloaf mixture
1 can golden mushroom soup

Form the meatloaf into tiny meatballs. Place in a 9X13 pan. Cover with soup. Bake 30 minutes at 350°. Serve over hot rice.

   Beef and Egg Rolls

One-fifth meatloaf mixture
6 hardboiled eggs
3 Tbs. butter
3 Tbs. flour
1 cup milk
salt and pepper to taste

Divide the meat into equal portions and form around eggs. Bake in a 350° oven for 20 minutes. In the meantime, make a white sauce with the butter, flour, milk, salt and pepper. (Lots of pepper is good!) Serve the meat/egg rolls with the bechamel sauce.

   Rice-Filled Beef Roll

One-fifth meatloaf mixture
1 cup cooked rice
2 oz. swiss cheese, grated
2 Tbs. green pepper, minced

Pat meatloaf into a 8x12 rectangle on waxed paper. Top with rice, cheese and green pepper leaving a 1" margin all around. Roll up and seal ends. Place in loaf pan and bake 350° 45 minutes.

   Cheesy Stuffed Burgers

8 mushrooms, sliced
2 Tbs. onion, minced
2 Tbs. butter
1 cup dry bread crumbs
one-fifth meatloaf mixture
1 - 6 oz. can evaporated milk
1 - 10 oz can cheddar cheese soup

Saute mushrooms and onion in butter about 5 minutes. Add bread crumbs. Shape the meatloaf into 4" thin patties. Top half the patties with stuffing mixture. Place a pattie on top of each and seal edges. Stir evaporated milk and soup together and pour over patties. Bake in 350° oven until well-browned and bubbly.