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BettyCrocker.com<p>Around here, meatloaf just tastes like home. Homemade meatloaf has been a staple in American kitchens for generations. And for good reason. It’s wholesome, it’s hearty, and in just a few steps, you’ve got plenty to go around. Using everyday ingredients that you probably already have on hand, you can create a crowd-pleasing meal that’s easy to make and easy to love.</p> <p>Meatloaf is the quintessential comfort food. Something about the taste, the texture and the aroma, fills your whole kitchen with a sense of nostalgia. Let the flavors bring you back to memories of home-cooked meals past, and know that with every bite, you’re creating new moments to cherish. It’s the perfect go-to recipe for a weeknight dinner or a casual gathering—whenever you’ve got a craving for comfort.</p> <p>We have streamlined this traditional meatloaf recipe so you get the best results. No hard-to-find ingredients, fussy steps or special equipment required. Just mix, bake, sauce, and serve. It’s that easy.</p> <p>One thing that’s so wonderful about homemade meatloaf is its flexibility. Want to personalize the taste? Add a little extra sage or your favorite herbs to make the flavor your own. Want to make an easy meal even easier? Check out our <a href="https://www.bettycrocker.com/recipes/classic-slow-cooker-meatloaf/69695545-ae4e-4110-8bfe-5be38cf55073">Classic Slow-Cooker Meatloaf recipe</a> and let your slow cooker do the work for you. Looking to step up the spice? Take a look at our <a href="https://www.bettycrocker.com/recipes/savory-meatloaf/45f115c8-283b-4e79-8108-d252643ca66a">Savory Meatloaf recipe</a> that adds a whole lot more flavor with just a little extra effort.</p> <h2><b>How to Make Meatloaf</b></h2> <p>Time to dive right into this recipe. The full steps are below, but first, an overview.</p> <h3><b>The First Step Is Prep</b></h3> <p>Luckily, there’s not a lot of advanced work to do. Just beat 2 eggs and finely chop ¼ cup of onion. Then mix that together with a pound of lean ground beef, breadcrumbs, Italian seasoning, and a ½ cup each of ketchup and milk. The breadcrumbs and the eggs act as a bonding agent, keeping your meatloaf together. Stir well until the seasoning is evenly distributed, and you end up with a beautiful, uniform mixture.</p> <h3><b>Shape Up</b></h3> <p>For truly iconic, traditional meatloaf, it’s all about the ‘loaf.’ Use an ungreased 8x4-inch loaf pan and firmly pack the meatloaf mixture. A densely packed meatloaf is one that will keep its shape and that will be positively bursting with flavor.</p> <h3><b>Into the Oven</b></h3> <p>Bake at 350° F for 40 minutes. Once the meatloaf starts to set, remove it and spread your sauce over the top. Here, we’re keeping it simple and using ketchup, but if you’d like, the sauce is a great place to experiment. Read on for some tips!</p> <p>Once your loaf is sauced, let it finish in the oven, so the flavors can meld and combine, and the meatloaf can come up to a safe temperature. Then it’s just a matter of being a little patient while your homemade meatloaf cools down and your kitchen fills with the unforgettable scent of home-cooked goodness.</p> <h3><b>Plating and Presentation</b></h3> <p>Let the meatloaf cool for a few minutes, then use a spatula on either side to lift the loaf out, and place it onto your serving dish. Traditionally, meatloaf is sliced the same way you’d slice a loaf of bread. When you’re plating your meatloaf, take care to keep the sauce clear of any side dishes.</p>AllrecipesThis tuna melt recipe is dedicated to all those chefs who tell you to never, ever mix fish and cheese together; and yet there they are, at the diner at 2:00 in the morning. And you know what they eat? Tuna melts. And the reason they do is because they are delicious.YummlyThe idea of coconut cake brings to mind layers of fluffy decadence bisected by rich frosting — a mighty confection that takes time and energy. But this recipe is a shortcut to heaven for bakers of all calibers. Ready in less than an hour, this simple coconut cake is full of fruity flavors, unsaturated by the sweetness of frosting. ## A Unique And Simple Cake This cake recipe uses only seven ingredients, none of which is cake mix — so you get your badge for making a cake from scratch, but it's not as difficult as typical cakes. While most cakes use milk to moisten it, this recipe uses orange juice for a citrus accent and margarine instead of butter, making this an excellent dessert for people who are sensitive to dairy. But it's also very versatile in flavor and in method. It's sweet enough to satisfy kids, but not so sweet that adults would turn it down, but it can easily be changed to suit different tastes and dietary restrictions. In a coconut shell: This is the coconut cake recipe to make for an afternoon snack, to stick in a lunchbox, to take to a potluck, serve at a luncheon, or to end a weeknight dinner. ## Using Coconut In Baking _Coconut is absorbent:_ Becuase coconut is so absorbent, you don't need as much all-purpose flour as a regular yellow cake or chocolate cake. This recipe only calls for 8 Tablespoons which doesn't seem like it would be enough, but it's plenty for this cake. _Sweetened vs unsweetened:_ Depending on how much sugar you're looking to use, there may be a significant difference between sweetened and unsweetened. Sweetened coconut contains added sugar, making it moist and sweet with a stronger flavor, while unsweetened coconut is simply dried coconut without any added sugar and has a less intense flavor. _Grated or shredded coconut:_ Made from dried coconut meat, grated or shredded coconut may come in a variety of sizes. It's also available sweetened or unsweetened. _Desiccated coconut:_ Slightly different than shredded coconut, desiccated coconut has most of the moisture removed but still retains the fat. It can be used in the same way as shredded coconut. ## Variations _Make it gluten-free:_ Swap out your regular cake flour or all-purpose flour for coconut flour or another a gluten-free variety like almond flour. There is a caveat: Gluten-free flours behave differently than white flour, so pay attention to the ratios for the flour you choose. Coconut flour is a great option because you'll get a little extra coconut flavor, but it is extremely absorbent. For a cup of white flour, you only need 1/4 cup of coconut flour, so you'd have to adjust the recipe accordingly. _Make it vegan:_ To make this recipe vegan-friendly, use a flax egg in place of the regular egg and coconut oil in place of margarine. The amount of coconut oil would be the same amount of margarine for this recipe. Also, while margarine is a butter substitute made with vegetable oil, some brands do contain traces of animal byproducts. _Add extra flavor:_ While it tastes great all on its own, you can up the flavor by a teaspoon of adding coconut extract, vanilla extract, or almond extract to the batter. Either of the latter options will complement the coconut and orange flavors. _Add toppings:_ Top your cake with powdered sugar, a glaze, or coconut flakes. For a deeper coconut flavor, toast your coconut flakes before sprinkling them on top. _Make a layer cake:_ To make a larger cake, double the recipe and make two separate cakes and frost them. This [coconut buttercream frosting](https://www.yummly.com/recipe/Coconut-Buttercream-Frosting-2012962 "coconut buttercream frosting") uses butter, coconut milk and powdered sugar, but you can trade the butter for coconut oil to make it vegan. _Use freshly squeezed orange juice:_ Feel free to use freshly squeezed orange juice instead of store-bought. Either works great. While a store-bought brand provides convenience, freshly-squeezed can bring the flavor to a new level. Light and fluffy, yet incredibly moist, this coconut cake is an ideal dessert for any season and any occasion.YummlyThis coconut rice pudding brings a fun twist to the classic recipe. A creamy rice pudding loaded with coconut milk and flavored with tahini, cardamom and cinnamon! By adding a blueberry compote with a ginger kick, you’ve got a treat that makes a huge difference in the overall taste and is impossible not to love. A simple bowl of tahini-kissed, creamy rice pudding that tastes truly perfect. A spoon of tahini works here so well. Its slightly savory flavor adds a nuttiness and lends so well to the sweetness of the coconut milk and syrup of the stewed blueberries. The magic of this rice pudding recipe lies in its hidden flavors. You can serve it for breakfast, lunch, or even as dessert. And the best part is that you can cook the rice and the compote at the same time. Minimal prep work with ingredients you’re likely have on hand. And minimal dishes as well, only two pans. The smell of spiced rice pudding and stewed blueberries bubbling away on your stove top is in itself, a reason to make this. Take the extra time to let the pudding simmer over low heat to release the spices and let the rice become soft and creamy. The stewed blueberries are truly delicious, given spice from cinnamon and a nice ginger kick on your tongue. You can store what’s left of the blueberry compote in your fridge ready for your next breakfast but equally, makes for a brilliant dessert spooned over some vanilla ice cream. It’s all about the mix of textures of the rice, pistachios and blueberries. I used jasmin rice for this recipe, but white or brown rice will work as well. You can add some extra almond butter for more creaminess or serve it with almonds or other nuts and seeds. Play around, use the nuts you love the most, have it with or without yoghurt, use peanut butter instead of tahini. Rice pudding is a deeply personal thing, and this recipe here is how I like to do it.Food.comThis is total comfort food at it's best, I have been making this for over 20 years and it is still one of my family's favorite meals, a must served with mashed potatoes or fries, this also will work great using pork chops, not the fast fry chops --- this ground beef amount should give you 7-8 fair-sized burgers but will depend on how large you make them, and will also work great using thicker cut pork chops, if desired you may use your own favorite recipe to season the hamburger --- you will need a large skillet for this recipe or your electric fry pan will work great, do not add in any salt to the soup mixture or the burgers the dry onion soup mix is salty enough, I also recommend using low-sodium mushroom soup --- also see my recipe#318998Food.comIf you love colored peppers (like me), this salad is for you! It is from a favorite cookbook of mine called 500 All Time Great Recipes. Notice how you make this ahead by 3 hours. Some people like lots of lemon and others not, so taste test it to meet your family's preferences. I did reduce the olive oil slightly.Food.comA cooking instructor in my 9th grade home ec taught me how to make this, its very simple. I believe its best using a bunt pan, but not those ones with the designs. You can use a box of Angel food cake mix found usually in most stores or any favorite recipe you might have. Usually the only thing you have to add to Angel food Cake Mix is water, but it varies by brand. Included here is ONLY the recipe for the filling and directions on how to fill it. Feel free to substitute with any other fruit, like bananas or blueberries. I suggest looking up alton browns angel food cake recipe for some great tips for angel food cake. Bringing this to an event, but want to try it now? No problem! Save the insides you pull out of the cake and make yourself a trifle, alternating layers of cake, cream and berries in a large glass or small bowl. (You can also do this is disaster strikes with your angel food cake)YummlyStuffing used to be a popular side dish. Then, for some reason, it became the official side dish for the biggest holidays of the year (specifically, those that occur in November and December). No one is really sure why or how that happened — other than, during a brief period of time, there was a carb backlash and bread-based dishes were more or less sidelined by carb-free options. But in recent years, stuffing has made a huge comeback. Now is a great time to get back on that train with this maple apple sausage stuffing. If you don’t spend a lot of time reading food blogs and recipes, then you may not know the difference between stuffing and dressing. When it comes down to it, stuffing and dressing are the same things, but when the recipe is cooked inside a bird or a roast, it’s called stuffing and when it’s served as a side dish, the recipe is called “dressing.” There are some exceptions to this rule, though. The maple apple sausage stuffing recipe below is not stuffed in a roast or a bird. It’s definitely a side dish that pairs well with main courses and sides, like soup, gumbo, and potatoes or a garden salad. If you do make this maple apple sausage stuffing with salad, then you definitely don’t want to call it dressing. That could get really confusing. The key to this sweet-tasting recipe is the meat. We suggest using [Jimmy Dean® Premium Pork Maple Sausage](https://www.jimmydean.com/products/fresh-sausage/roll-sausage/premium-pork-maple-sausage/). It’s a sweet and savory-flavored sausage made with a unique blend of Jimmy Dean® signature spices. This sausage was selected specifically because of how well it pairs with the other stuffing ingredients, include tart and subtly sweet Granny Smith green apples and cranberries, which are tart like green apples. These ingredients, along with eggs, celery and onions, come together to form a deliciously unique stuffing — and dressing.Pillsbury.comWhen the oven is prime real estate during the holidays, the last thing you want to have to worry about is dessert. Save yourself the stress of getting a sweet treat to the table during the holiday season and skip the oven with this No-Bake Pumpkin Pie. This delightful recipe comes together with ease without sacrificing all the comfort and nostalgia of a classic pumpkin pie recipe. And, since the crust is made with Pillsbury™ Sugar Cookie Dough, the hardest part of this recipe is deciding what you love more—the filling or the crust (thankfully, you get to enjoy both).</p> <p>What is a no bake pie? Simply put, it is a pie that is made entirely oven-free from the crust, to the filling, to the toppings. For this no bake pumpkin pie recipe, the crust is made from safe-to-eat, raw Pillsbury™ Sugar Cookie Dough mixed with graham cracker crumbs, and the filling is an autumnal celebration of flavors that includes canned pumpkin and pumpkin pie spice mixed with sugar, cream cheese and whipped topping for added flavor and texture. The entire pie preps in just 30 minutes, giving you more time to spend with loved ones and less time in the kitchen.</p> <p>What we love most about this recipe—besides the fact that you don’t need the oven, of course—is that you can make it ahead of time so when it comes to the holiday, you have one less task on your to-do list. And because it’s so easy to make, you can even turn this pie into an opportunity to get in the kitchen with family or friends ahead of time and make it together. It might even become a new favorite tradition! Check out our make-ahead tip in the How to Store section below to learn more.</br> <br>Even without the oven, you can still have that enduring sense of comfort and nostalgia we all look forward to at the holiday table with each sweet slice of this pumpkin pie. Make it your own with any toppings of your choice (we are partial to whipped cream or a sprinkle of cinnamon!) or set out a variety of options at the dessert table so everyone can serve themselves their own unique variation.</p> <p>Whether you’re a pro baker or just getting started in the kitchen, this oven-free twist on traditional pumpkin pie is foolproof, saving you both time and stress on a day meant to be enjoyed with your favorite people.</p>
