Recipe: Loaf Pan Recipes (22)

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08-03-2000 - 22 Loaf Pan Recipes

Victoria__Pa (05:55:13) : PEANUT BUTTER AND JELLY BREAD

3/4 c. peanut butter
1/4 c. softened margarine
2 c. flour
1/2 c. sugar
2 tsp baking powder
1/2 tsp. salt
1 egg
1 1/4 c. milk
1/2 c. jelly of choice

Beat peanut butter & marg. till fluffy.
Add flour, sugar, baking powder, and salt; mix till crumbly.
In small bowl, mix egg & milk.
Stir mixture till just moistened.
Pour into loaf pan and dot top of mixture with dabs of jelly.
Bake at 350 for 1 hr.

Gina,Fla (04:58:23) : Lolly's Meatloaf w/Chili Grape Glaze

FOR THE GLAZE:
4 Tbsp. chili sauce
2 Tbsp. grape jelly
FOR THE MEATLOAF:
1 lb. ground sirloin
1 lb. ground beef
2 large eggs, beaten
1 1/2 cups Italian Bread crumbs
1/2 cup grated Parmesan cheese
1 medium onion, chopped
1 medium green bell pepper, chopped
1 large garlic clove
4 springs fresh parsley
4 fresh basil leaves
3/4 cup ketchup
1/3 cup A1 Bold Steak Sauce
1 tsp. salt
1/4 tsp. ground black pepper

TO PREPARE THE GLAZE:
Place chili sauce and grape jelly in a bowl and whisk to blend well. Set aside.

TO PREPARE THE MEATLOAF:
Place beef in large glass bowl. Mix with eggs, crumbs and Parmesan cheese. Blend with a wooden spoon at first. Set aside.

Place the chopped onion, peppers, garlic, parsley and basil in food processor. Process till minced fine.

Add the onion mixture to the meat mixture along with the ketchup, steak sauce, salt and pepper. Shape into a loaf on a 13x9-inch baking pan.

Bake at 350 for 1 hour. After 40 minutes, glaze meatloaf and continue baking, glaze again 10 minutes later. When done, let sit for 10 minutes before cutting.

Nicole,.Canada (11:41:28) : Tomato Glazed Meatloaf (Low-Fat)

600g (21oz) lean Ground Beef
1 large Carrot, peeled, grated
1 large Parsnip, peeled, grated(or use some other vegetable, onion etc)
1/2 Cup Breadcrumbs
1 Egg white, lightly beaten
3 Tablespoons Ketchup
1 Tablespoon Worcestershire Sauce
Salt & Pepper to taste
2 Teaspoons Dry Mustard Powder
1 1/4 Cups Evaporated Skim Milk

Glaze:
1/4 Cup Ketchup
1/2 Teaspoon Mustard Powder
1 Tablespoon Brown SugarPreheat the oven to 350F (Or just under). Lightly spray a deep 9x5 inch loaf tin with cooking spray.
Line a baking tray with foil and spray with cooking spray.

To prepare the glaze, mix all three glaze ingredients together until smooth. Set aside until required.

Mix meat, carrot, parsnip and breadcrumbs together in a large bowl. Add the egg white.

In a separate bowl, mix the ketchup, Worcestershire sauce, salt, pepper and mustard powder. Add the mixed sauces to the meat mixture and stir well. Gradually stir in the evaporated milk. Mix well. (The mixture will be quite wet.)

Press the mixture into a greased loaf tin and then turn the tin upside down onto the foil lined tray.(Leave the loaf tin still in place over the meatloaf.) Cook for 15 minutes and then remove from the oven.

Remove the loaf tin carefully from the meatloaf, and then brush the meatloaf with the glaze mixture. Return the glazed meatloaf to the oven and cook for a further 1 1/4 hours.

Serves 8.

Kelly~WA (10:07:15) : Pineapple Ice

4 cups of pineapple cut into 1 inch pieces(about 1 medium)

1/2 cup light corn syrup

2 tablespoons lemon juice

Place all ingredients in blender or food processor. Cover and blend, stopping
occasionally to scrape sides, until smooth. Pour into loaf pan, 9 X 5 X
3 inches. Cover and freeze about 2 hours or until firm around edges but
soft in center. Spoon partially frozen mixture into blender or food processor.
Cover and blend until smooth. Pour into pan. Cover and freeze about 3 hours
or until firm. Let stand 10 minutes at room temperature before spooning
into dessert dishes. Or, pour into 1-quart ice-cream freezer. Freeze
according to manufacturer's directions. 8 servings

Kelly~WA (10:05:44) : BLUEBERRY CREAM SALAD

Serving Size : 8

1 3 ounce pkg lemon-flavored gelatin
1 cup boiling water
1 can (1.5 lb ) of blueberry pie filling
2 tablespoons lemon juice
1/2 cup dairy sour cream
1 tablespoon sugar

Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill till partially set. Spoon half the gelatin mixture into an 8+1/2 by 4+1/2 by 2+1/2-inch loaf dish. Chill till set. (Keep remaining gelatin at room temperature.) Combine dairy sour
cream and sugar. Spread evenly over gelatin in loaf dish. Top with layer of
remaining gelatin. Chill for 4 to 5 hours or overnight till firm. Cut
in squares and serve on crisp salad greens. Makes 6 to 8 servings.

Kelly~WA (10:04:58) :

MOLDED TURKEY-PINEAPPLE SALAD
Source: Am. Diabetes Assoc.
Serving Size: 4

1 tb Unflavored gelatin
1 1/4 c Pineapple juice
3/4 c Chicken broth
3 c Chopped turkey
8 oz Can crushed pineapple, drain
20 Seedless green grapes, cut
1/2 c Finely chopped celery
1/4 c Chopped sweet red pepper
2 tb Minced green onion

Dissolve the gelatin in 1/4 cup of the pineapple juice. Let sit for 5 minutes. Boil the chicken broth and pour it over the gelatin. Stir to dissolve. Add the remaining cup of pineapple juice and chill until thickened.

Meanwhile, combine the remaining ingredients in a bowl. Pour the gelatin mixture over the turkey and pour into a 9 x 5 inch loaf pan. Refrigerate overnight or at least 4 hours. Cut into squares and serve on lettuce.

1/4 recipe - 286 calories, 4 lean meat, 1 vegetable, 1
1/2 fruit exchange 27 grams carbohydrate, 32 grams
protein, 6 grams fat, 86 mg sodium, 594 mg potassium,
80 mg cholesterol.

Kelly~WA (10:04:08) :

Refreshing Frozen Fruit Salad
Yield: 12 servings

1 small Strawberry Jello
1 c Water; boiling
6 oz Pink lemonade concentrate
8 oz Cool Whip; thawed
16 oz Peach slices; drained
3/4 c Seedless green grapes
1/4 c Maraschino cherries
2 Bananas; sliced 1" thick

In large bowl, dissolve jello in boiling water; add lemonade concentrate and stir until melted. Chill until slightly thickened, about 45 minutes. Blend in whipped topping; fold in fruit. Pour into 9x5 loaf pan. Freeze about 4 hours or until firm. To serve, unmold. Garnish with additional fruit if desired.

Kelly~WA (10:03:02) :

BBQ POTATO CHEESE MEATLOAF
Yield: 2 meatloaves

2 lb Ground beef
4 slices Bread; crumbled
2 c Baked beans
2 Eggs; or substitute
1 c BBQ sauce
1/4 c Mustard
1/4 c Ketchup
2 c Potatoes; mashed
1 c Cheese

Mash the baked beans. Mix everything together
except the potatoes and the cheese. Add more liquid
or bread as needed to reach desired consistency.

Press mixture into the bottom and around sides of two
9x5" loaf pans, leaving a large trough in the center.
Reserve about 1-1/2 cups of mixture to cover top with.

Fill troughs of each meatloaf with mashed potatoes.
Cut cheese into cubes, or grate, and put this on top
of the potatoes.

Cover potatoes and cheese with reserved meat mixture. Bake for 1 hour at 350 degrees.

Kelly~WA (10:02:05) :
TURKEY MEAT LOAF RING
Yield: 8 servings

14 oz Ground Turkey
2 Eggs, lightly beaten
18 Saltine crackers, crumbled
1/4 c Uncooked oatmeal
1 c Green peas
1/2 c Finely chopped onion
1/3 c Corn
2 tb Chopped Parsley
1 tb Worcestershire Sauce
1 Clove Garlic, minced
1/4 tsp Salt
1/4 tsp Freshly ground pepper
6 oz (3/4 c) tomato sauce

2 c Steamed cauliflower and
Brocolli (not in recipe..
To round out meal)

Preheat Oven to 350 degrees F.

In large bowl, thoroughly mix all ingredients
(except cauliflower and broccoli--they are a
recommended side dish)

Turn into ring pan or 9X5 loaf pan that has been
coated with non-stick spray.

Bake 50-60 minutes. Let stand 15 minutes

Unmold onto serving platter and garnish with
steamed cauliflower and broccoli.

Kelly~WA (10:00:29) :
SAVORY STUFFED MEAT LOAF
Yield: 6 servings

1 1/2 lb Lean Ground Beef
2 Slices Bacon; Cut Up
1/2 c Milk
1 Egg; large
1/4 c Bread Crumbs; Dry
2 tb Parsley; Snipped
1 tb Worcestershire Sauce
1 tsp Salt
1/2 tsp Mustard; Dry
1/4 tsp Pepper
1/8 tsp Garlic Powder

~~MEAT LOAF STUFFING
1/2 c Butter Or Margarine
1/4 c Onion; Chopped, 1 Small
1/2 c Celery/Leaves; Chopped
2 c Bread Crumbs; Fresh
1/4 tsp Salt
1/4 tsp Sage
1/8 tsp Thyme
1 dash Pepper

Heat the oven to 350 degrees F. Mix all of the
ingredients except the stuffing together. Spread
2/3rds of the mixture into an ungreased loaf pan 9 X 5
X 3-inches, pressing the mixture up the sides of the
pan to within 3/4 inch of the top. Spoon the stuffing
onto the mixture in the pan and then top with the
remaining meat mixture covering the stuffing
completely. Bake in the oven for 1 hour and 10
minutes. Drain off the excess fat and let stand for 5
to 10 minutes before slicing into thick slices. Serve
on a heated platter.

MEAT LOAF STUFFING:
Melt the butter in a large skillet. Add the onion and
the celery and cook an stir until the onion is tender.
Remove from the heat and stir in the remaining
ingredients.

Kelly~WA (09:58:17) :

Apple Meatloaf
Yield: 4 servings

1 lb Lean Ground Beef
1 Apple, cored and chopped
1 Med Onion, chopped
1/8 tsp pepper
1/2 tsp garlic salt

1 or 2 slices of Bread
Preheat oven to 350.
Combine all ingredients except bread. Soak bread in cold water, squeeze out moisture, shred, and add. Place in loaf pan and bake 25-30 minutes. Or...form into patties, roll in bread crumbs and pan fry, or broil.

Kelly~WA (09:55:25) :

Salmon Surprise Loaf

Dry bread crumbs for pan
2 cans (14 3/4 ounces each) salmon
1 package (10 ounces) frozen chopped spinach -- thawed
24 unsalted saltines
4 green onions -- chopped
1/2 cup parsley sprigs
1/3 cup liquid no-cholesterol fat-free egg-substitute
1/4 cup evaporated skimmed milk
Rind and juice of 1 lemon
1 1/2 teaspoons dill weed
1/4 teaspoon pepperPreheat oven to 350 degrees F. Grease 9 x 5-inch loaf pan;
coat with bread crumbs. Drain salmon; debone and discard
dark skin. Place in large bowl.

Press liquid from spinach. Combine spinach, saltines,
green onion, parsley, egg substitute, evaporated skimmed
milk, lemon rind and juice, dill weed and pepper in food
processor. Whirl until vegetables are finely chopped.
Add to salmon; mix well with clean hands to blend. Spoon
mixture into the prepared pan.

Bake in preheated 350 degree F oven for 50 minutes
until lightly browned. Cool in pan 10 minutes. Invert the
loaf onto a serving platter.

Kelly~WA (09:54:16) :

Cherry Choco-Chip Pound Cake

1 (18.25 ounce) package cherry cake mix
1 (3.5 ounce) package instant vanilla
pudding mix
1 cup plain yogurt
4 eggs
1/3 cup vegetable oil
1 cup chopped pecans
1/2 cup mini semi-sweet chocolate chips
1/4 cup white sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
Directions

Preheat oven to 350 degrees F (175 degrees C).

Combine cake mix, pudding mix, oil, eggs, and sour cream
or yogurt in large mixing bowl. With mixer at low speed,
blend just to moisten, scraping sides of bowl often. Then
beat at medium speed for 4 minutes.

Stir in miniature chocolate chips and pecans. Pour batter
into 2 greased and floured (or substitute granulated sugar
for flour) 9 x 5-inch loaf pans.

Combine topping ingredients and sprinkle equally on the
batter. Bake for 40 to 45 minutes or until cake tester
inserted in center comes out clean. Cool in pans on wire
rack for 15 minutes. Remove from pans and finish cooling
on wire racks.

Makes 2 - 9 x 5 inch loaves

Kelly~WA (09:53:30) :

Cranberry Nut Bread
(Note: I cut my cranberries in half for this bread. My family calls
this "polk-a-dot bread.")

Ingredients
2 cups all-purpose flour
3/4 cup white sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chopped cranberries
1/2 cup chopped walnuts
1 tablespoon orange zest
1 egg
2 tablespoons vegetable oil
3/4 cup orange juice

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease
one 9x5 inch loaf pan.

Combine the flour, sugar, salt, baking powder and baking
soda. Add the cranberries and chopped nuts, stir to coat
with flour.

Combine the egg, oil, orange juice and grated orange peel.
Add the egg mixture to the flour mixture and stir until just
combined. Spoon the batter into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 50 minutes or
until a toothpick comes out clean. Let bread sit for 10
minutes and then remove from the pan and place on a
cooling rack. Let cool completely before slicing.
Makes 1 -9x5 inch loaf

Kelly~WA (09:52:14) :

Cranberry Orange Loaf
(This tastes better the next day)

Ingredients
1/4 cup margarine
1 cup white sugar
1 egg
3/4 cup orange juice
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon grated orange zest
1 1/2 cups fresh or frozen cranberries
1/2 cup pecans, coarsely chopped

Whisk together flour, baking powder, soda, and salt. Stir
in orange rind, cranberries, and nuts.

In a large bowl, beat together butter or margarine, sugar,
and egg until smooth. Stir in juice. Pour in flour mixture,
stirring until moistened. Scrape into a greased 9 x 5 inch
loaf pan.

Bake in a preheated 350 degrees F (175 degrees C) oven
for 1 hour, or until the bread tests done. Let stand 10
minutes, and then remove loaf from pan to a wire rack to
cool.

Makes 1 loaf

Kelly~WA (09:51:51) :

Apple and Oranges Bread

2 large unpeeled baking apples, cored and cubed
1 large unpeeled orange, cubed
1 1/2 cups raisins
2/3 cups margarine
2 cups sugar
4 eggs
1 teaspoon lemon extract
4 cups flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2/3 cup orange juice
1 cup chopped walnuts (optional)

Finely chop apples and orange and raisins in a blender or food
processor.
In a large mixing bowl cream margarine and sugar. Add eggs and beat
until light and fluffy. Mix in extract. Combine dry ingredients; add
to
creamed mixture alternately with orange juice. Sir in apple, orange
raisin
mixture and nuts. Pour into three greased and floured 8"x4"x2" loaf
pans. Bake at 350 degrees for 50-55 minutes or until tester comes out
clean. Cool for 10-15 minutes in pans and remove to wire racks for
complete cooling. Makes 3 loaves.

Kelly~WA (09:50:55) : Almond Crumble

2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup unsalted butter
2 eggs
3/4 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup chopped almonds
3/4 teaspoon cinnamon
1/4 teaspoon allspice

Preheat oven to 350. Grease a 9 by 5 inch loaf pan. Line bottom and
along
sides of pan with waxed paper. Allow 3 inches overhang of paper at top.
Sift flour, sugar, baking powder and salt together in a large bowl. Cut
in
butter until mixture resembles coarse meal. Remove 1/2 cup flour mixture
to
medium bowl and set aside. Stir eggs, milk ,vanilla and almond extracts
into original flour mixture. And beat until blended. Pour about 1 cup
batter into prepared pan. Add almonds, cinnamon, and allspice to
reserved
flour mixture and stir well. Sprinkle 1/3 of the nut mixture over batter
in
pan. Repeat layering twice, ending with nut mixture. Bake until
toothpick
inserted in center comes out clean, about 70-80 minutes. Loosen sides of

loaf pan with wide spatula. Grasping waxed paper firmly, pull loaf from
pan
and cool on wire rack.

Kelly~WA (09:50:27) : Fudge Loaf

1 cup butter or margarine
2 cups sugar
5 eggs
2 squares unsweetened chocolate -- melted
2 1/2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1/2 cup chopped pecans

Preheat oven to 325 degrees. Cream butter and sugar. Add eggs; beat
well.

Add melted chocolate. Sift flour and baking soda together. Add to
chocolate mixture alternately with buttermilk. Sprinkle with pecans.
Pour batter into a greased 0x5 inch loaf pan. Bake for 1 hour. Makes 1 loaf.

Kelly~WA (09:49:32) : PEACH DAIQUIRI ICE

( Diabetic)

16 ounce Can Peach slices (juice pack)
2 tablespoon Rum
2 tablespoon Lime Juice
1/4 cup Sugar
1/4 teaspoon Lime peel -- finely shredded

Drain peaches, reserving 2 T juice. In a blender container or food processor bowl combine peach slices, sugar, rum, lime peel, lime juice, and reserved peach juice. Cover and blend or process till smooth. Pour peach mixture into an 8x4x2" loaf pan.

Cover and freeze 4 hours or till firm. Let stand at room temperature
about 5 minutes before serving.

Kelly~WA (09:48:51) : BLUEBERRY CRISP

~~CRUST
2 Sticks margarine
2 c Plain flour
1 c Pecans

~~FILLING
1 pkg 8 oz. cream cheese
1 Box powdered sugar
1 lg Carton Cool Whip
1 t Vanilla

~~TOPPING
2 can Blueberry pie filling

Crust; Melt ingredients. Pack in a loaf pan, 9x13 inches. Bake at
350 degrees for 25 minutes. Let this cool. Mix the filling ingredients
and spread on cooled crust. Spread the pie filling on top, depending on
how thick you want the topping. Chill this dessert several hours before
serving.

Kelly~WA (09:48:20) : GIFT BOX

1 pkg 12 oz. Entenmann's All Butter pound Loaf
8 oz Cream cheese, cubed Softened
1 1/2 c Cold milk -- divided
1 pkg 4-serving size Vanilla Instant Pudding
1 t Grated lemon peel
8 oz Cool Whip -- thawed
11 oz Mandarin orange segments Drained
Chewy fruit snack rolls
Assorted small candies

Line bottom and sides of 8x4" loaf pan with wax paper.

Cut rounded top off cake; reserve for snacking or another use. Trim edges of cake. Cut cake horizontally into 5 slices. Line bottom and long sides of pan with 3 cake slices. Cut another cake slice crosswise in half; place on short sides of pan. Beat cream cheese and 1/2 cup of the milk in large bowl with electric mixer on low speed until smooth. Add remaining milk, pudding mix and lemon peel. Beat 1-2 minuets or until well blended. Gently stir in 1 cup of the whipped topping and oranges. Spoon filling into cake-lined pan. Place remaining cake slice on top of filling.

Refrigerate 3 hours or until firm. Invert pan onto serving plate; remove pan and wax paper. Frost top and sides of cake with remaining whipped topping. Decorate with snack roll to form ribbon. Garnish with cherries.

Kelly~WA (09:47:14) : Broken Glass Dessert
Serving Size : 12

1 1/2 c graham cracker crumbs
1/2 c sugar
1/2 c butter or margarine -- melted
1 3 oz pkg lime gelatin powder
1 3 oz pkg strawberry gelatin powder
1 3 oz pkg orange gelatin powder
4 1/2 c boiling water -- divided
1 env unflavored gelatin
1/4 c cold water
1 c pineapple juice
1 8 oz carton frozen whipped topping -- thawed

Combine the crumbs, sugar and butter; press onto the bottom of a
13x9x2-inch greased pan. Chill. Combine lime gelatin and 1 1/2 cups
boiling water; stir until gelatin is dissolved. Pour into and oiled
8x4x2-inch loaf pan; chill until very firm. Repeat for strawberry and
orange gelatins. Soften the unflavored gelatin in cold water. Boil
pineapple juice; stir into unflavored gelatin. Set aside until slightly

thickened. Place whipped topping in a large bowl; gently fold in
pineapple juice mixture. When flavored gelatins are firm, cut into
1-inch cubes; gently fold into whipped topping mixture. Spoon over
crust. Chill for at least 2 hours.