Best East Croatian Meat Loaf Recipes

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

MEAT LOAF

Steps:

• Preheat the oven to 325 degrees F.
• Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.
• In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

MIDDLE EASTERN MEAT LOAF

Steps:

• Preheat oven to 425 degrees.
• In a bowl, thoroughly combine the ground beef and the lamb. In a separate bowl, beat the eggs. Stir in the milk and oats. Pour into the meats. Mix thoroughly.
• Add all other ingredients except melted butter. Mix well.
• Shape mixture into an oval loaf and place in a roasting pan. Drizzle with melted butter and bake for 1 hour. Serve with sauce.
• In a skillet, heat the butter. Add the onions, green pepper and bay leaf and saute until onion is translucent and limp, about 5 to 10 minutes.
• Add the remaining ingredients, except tomato paste and parsley, breaking the tomatoes into small pieces as you add them. Simmer for 30 minutes, or until sauce begins to thicken.
• Add the tomato paste and stir well. Cook 15 minutes. Add the parsley, stir well. Serve over Middle Eastern Meat Loaf.

EAST CROATIAN MEAT LOAF

Steps:

• First hard boil two eggs, and when done remove from shells; put aside.
• Finely mince onion and garlic. Mix together both meats, onion, garlic, breadcrumbs, two fresh eggs, water, salt, pepper, paprika, mustard and parsley. Mix all ingredients with hand to make nice meat mixture.
• Put mixture onto aluminum foil and spread to about 20x20cm flat surface. Put two hard boiled eggs in the middle and roll it into a loaf. Let it stay in foil for some time to form a loaf.
• Cut some bacon into thin slices to cover first bottom of casserole pot (you will put meat loaf on this bacon) and some to cover the loaf. The rest of bacon cut into small cubes.
• Lay loaf on bacon slices (remove aluminum foil) making sure the loaf stays together. Cover loaf with bacon slices and put into 200°C oven for 50 minutes. Spread bacon cubes around meat loaf (it will be enough fat from this bacon, so you do not have to add oil).
• During baking, add some beef stock (pour over the roast). When the loaf is done remove it carefully from casserole and deglaze the pot with some beef stock, add some flour and sour cream, stir well. Pour the sauce over meat loaf and serve.

EASY MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 9x5-inch loaf pan, or form into a loaf and place in a lightly greased 9x13-inch baking dish.
• In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

CARROT MEAT LOAF

Steps:

• Combine eggs, milk, soup mix, bread crumbs and carrots. Add beef and pork; mix well. Shape mixture into a circle with a 9-in. diameter; form a 3-in. hole in the center of the circle. Place in a shallow baking pan. Bake at 350° for 1 hour. Drain. , Combine glaze ingredients; spread over meat. Bake 10 minutes longer or until no pink remains and a thermometer reads 160°. , MICROWAVE METHOD: Prepare and shape loaf as above. Place on a microwave-proof platter. Cover with waxed paper. Microwave on high for 16-18 minutes or until a thermometer reads 160°, giving the dish a quarter turn every 3 minutes. Drain. Let stand 5 minutes. , Meanwhile, in a custard cup, combine glaze ingredients. Spread half the glaze over meat loaf. Return to microwave on medium for 1 minute; remove. Cover remaining glaze with waxed paper and heat in microwave on medium for 1 minute. Serve glaze in center of meat loaf.

BEST-EVER MEAT LOAF

Steps:

• In a large bowl, beat eggs. Add milk and bread; let stand until liquid is absorbed. Stir in the onion, carrot, cheese and seasonings. Crumble beef over mixture and mix well. , Shape into a 7-1/2x3-1/2x2-1/2-in. loaf in a shallow baking pan. Bake, uncovered, at 350° for 45 minutes. , Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving.

KRAFNE (CROATIAN DOUGHNUTS)

Steps:

• Take a large pot (glass pot for salad or similar) and put in it flour, sugar, slightly melted butter, salt, rum and slightly warm milk (25-30°C) and mix well using mixer or dough-machine.
• The dough must be smooth and "shiny". Cover the dough with warm kitchen towel and leave it grow for 40-50 minutes (it must double in size).
• Knead the dough again and cut into two parts. One part cover with kitchen towel again and thin the second part into 2 cm thick dough. Use mould for "krafne" or normal glass 6 cm. in diameter. Cut round pieces. Do this until there is no more dough (re-knead and do it again).
• Now, knead the second part of the dough and do the same thing (with glass). Let it grow for more 20 minutes.
• Take a large pot, pour 1 liter of oil and heat to 80-100°C Fry several krafne in oil; first covered (not more than 1 minute or until brownish) on one side, and than uncovered1 minute on the other side (them must not touch each other). They must have white ring (we call it in Zagreb: "ramftl").
• When they are done, take them out of oil with hollow spoon and put onto paper towel to drain surplus of oil. Using cooking syringe put jam into each "krafn". Spread grounded sugar over and serve. They are very good when they are warm, but not too warm.

EASY CLASSIC MEAT LOAF

Steps:

• In a large bowl, combine the egg, V8 juice, bread crumbs, soup mix, cheese and garlic powder. Crumble beef over mixture and mix well. Pat into an ungreased 9x5-in. loaf pan., Bake, uncovered, at 350° for 50 minutes. Spread ketchup over top; bake 15-20 minutes longer or until no pink remains and a thermometer reads 160°.

BEST EVER MEAT LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk eggs, milk, salt, and ground black pepper in a large bowl. Add crumbled bread and stir until dissolved. Mix ground beef, onion, Cheddar cheese, and carrot into bread mixture; transfer mixture to a 9x5-inch loaf pan. Combine brown sugar, ketchup, and mustard in a small bowl; spread over meat mixture.
• Bake in the preheated oven until no longer pink in the center, 1 to 1 1/4 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).