This Joanna Gaines Meatloaf Recipe isn’t completely my own. And to say it was a big winner might be an understatement. It’s definitely going to be the new go-to recipe that I use over and over again, the family quickly picked it up. I devoured it!
Joanna Gaines Meatloaf Recipe
What makes Joanna Gaines so good!? Their meatloaf is so easy and the crispy cheese crust that forms on the bottom and sides of the meatloaf is my absolute favorite.
If you know me, you know I love recipes with short ingredient lists and in that sense, this is a winner. In previous recipes in the book, I chose to use cream cheese instead of Velveeta, which was called for in some of the recipes Joanna shared.
This one has a short ingredient list, but it’s not lacking in flavor. And when it comes to the complexity of the recipe, this is nothing.
Reaction to Joanna Gaines Meatloaf Recipe
I gave this recipe to my family and it got a lot of accolades – it fulfilled their request to never make any other type of meatloaf again. So if that doesn’t tell the whole story, I don’t know what else to say about it. But I loved using the saltiness as a binder…and the cheddar cheese was to die for! It just disappears, but then pops up in a tiny pocket and gives a nice little blast of cheesy goodness.
The saltiness seems to fade away as it cooks, but that’s welcome. They add great flavor and perfect the spiciness level. I also like to sprinkle it on top. Adding it just before eating is just right for me!
Tips For Joanna Gaines Meatloaf Recipe
When it’s time to crush the crackers, pop one end to release the air and push the cracker tower down. Basically, shred all crackers. Then squeeze them all out of the pods and mash them up even more when you put them in the mixing bowl.
Then remove all jewelry and put your hands inside. As my Tia says, your hands are your best tools! Gently mix the ingredients, being careful not to overmix. You want to spread everything evenly, but don’t move the meat until it’s firm. All in all, Joanna has created another family favorite here. This is an heirloom recipe that you will use for years and that your children and family will continue to crave.
Ingredients And Recipe
usually serve my meatloaf with mashed potatoes. But my sweet potatoes and regular potatoes were going bad, so I baked them in a 450-degree oven for 15-20 minutes, with olives, oil, salt, pepper, and paprika. Roast the asparagus in the same oven as the potatoes in olive oil, salt, and pepper for 10-15 minutes.
Meatloaf requires 2 eggs, 1 pod of shredded salt, 1/2 cup tomato sauce, 1.5 cups shredded cheddar cheese, 1 teaspoon Worcestershire sauce, 1 pound ground beef (I used ground turkey), 1/2 onion, 2 tablespoons diced butter, 2 tablespoons ketchup, salt + pepper.
Start by dicing the onion while melting 2 tablespoons of butter in a medium skillet. Fry the onions until softened. Add salt + pepper. Remove from heat and allow to cool. Meanwhile, heat the oven to 375 degrees. Place 1 pound of meat in a clean bowl and season with salt and pepper. Joanna tells you to beat 2 eggs before adding them to the meat, okay?
She adds a pod of crushed salt over the eggs. I left the saltine in a closed case and beat it with a wooden rolling pin. Then add 1.5 cups of shredded cheese.
Then 1 teaspoon of Worcestershire sauce. just look. It’s going well.
Then add 1/2 cup tomato sauce. Personally, I think 4 Cheese Classico is the best-bottled sauce, so I use it on literally everything. I also buy a large bottle. And finally, put the chilled onions on top. Add salt + pepper.
Stir everything together.
Maka “foil boat” and spray it all with cooking spray. Form the meat mixture into buns and drizzle with 2 tablespoons of ketchup. you need ketchup Place it in a 375-degree oven for 50-60 minutes.
Cut off the ends of the asparagus and sauté on a foil-lined baking sheet with olive oil, salt, and pepper.
This is 1 large peeled and diced sweet potato and 3 medium-sized peeled and diced potatoes. Prepare both mixtures on a foil-lined baking sheet as well. Roast both in a 450-degree oven with olive oil, paprika salt + pepper. Potatoes on top, asparagus in the middle.
I’m happy to report that my foil boat worked and saved me a ton of cleanup time! Check out the crispy cheese crust on the bottom too! Ketchup gives the meatloaf a nice little sweet kick. It’s so divine!
I think Joanna Gaines Meatloaf Recipe is the most colorful and beautiful food.
Check the below FAQs about Joanna Gaines Meatloaf Recipe
This meatloaf recipe from Joanna Gaines isn’t entirely my own. And to say it was a big winner might be an understatement. It’s definitely going to be the new go-to recipe that I use over and over again, the family quickly picked it up. I devoured it!
Meatloaf can be cooked without a lid. However, if browning is a concern, you can cover the meatloaf in foil for the first 45 minutes and remove the cover for the last 15 minutes to allow the meatloaf to brown on top.
If you’re using very lean meat, consider mixing it with about 30% ground beef. Fatty pork keeps the meatloaf moist and tender. Season the meat with moist ingredients such as ketchup, BBQ sauce, Worcestershire sauce, or soy sauce to add extra moisture.
Conclusion – Joanna Gaines Meatloaf Recipe
In the end, all I want to say is that this recipe might give you the look of being too long or time taking but once you try it you will understand that it was worth the wait. And when you do, tell how it ended up.
Also do read the following few other articles you might find them interesting and informative at the same time.