Brenda'S Meatloaf
A comforting meatloaf made with ground beef, evaporated milk, and Spanish rice, offering a moist texture and savory flavors perfect for family dinners.
Ingredients
Instructions
- Mix ground beef with evaporated milk and Spanish rice; blend well.
- Shape the mixture into a loaf and place it in a greased casserole dish.
- Pour water over the top of the loaf.
- Bake at 350°F for 45 to 60 minutes.
Tips & Substitutions
For added flavor, consider mixing in some diced onions or bell peppers into the meatloaf mixture. You can substitute the ground beef with ground turkey or chicken for a lighter option. If you prefer a more traditional flavor, add some Worcestershire sauce or ketchup to the meat mix. This recipe is versatile and can be paired with sides from other American recipes like mashed potatoes or green beans.
Serving Suggestions
Serve Brenda's Meatloaf with a side of mashed potatoes and steamed vegetables for a comforting meal. It also pairs well with a simple salad or bread. For a twist, try serving it with Betty'S Rice for a flavorful and filling combination. Leftovers can be used in sandwiches or enjoyed cold as a quick snack.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the meatloaf in a preheated oven at 350°F for about 20-30 minutes, or until heated through. You can also microwave individual slices for quicker reheating, but be cautious not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Brenda'S Meatloaf contains roughly 220 calories, with 10g protein, 16g carbohydrates, and 12g fat. It is an excellent source of protein (21% of the Daily Value), and a good source of iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze Brenda's Meatloaf?
Yes, you can freeze the meatloaf before or after baking. If freezing before, shape the loaf and wrap it tightly in plastic wrap and then aluminum foil. To reheat, thaw it in the refrigerator overnight and bake as directed. If freezing after baking, cut into slices for easy serving.
What can I use instead of evaporated milk?
If you don't have evaporated milk, you can substitute it with a mixture of regular milk and heavy cream. Use one part heavy cream to two parts regular milk to achieve a similar consistency. Alternatively, you can use unsweetened almond milk or soy milk for a dairy-free option.
How do I know when the meatloaf is done?
To check if the meatloaf is done, insert a meat thermometer into the center of the loaf; it should read 160°F. Alternatively, you can cut into the center to ensure there is no pink meat remaining. Let it rest for a few minutes before slicing for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).