# Do you have a really exceptional recipe for meatloaf? **URL:** \ **Category:** Cafe Society\ **Created:** [April 5, 2013, 3:32am UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894 "2013-04-05T03:32:41Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![brujaja](https://avatars.discourse-cdn.com/v4/letter/b/4af34b/32.png) [@brujaja](https://boards.straightdope.com/u/brujaja)\ **Post date:** [April 5, 2013, 3:32am UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/1 "2013-04-05T03:32:41Z")
My wonderful son - who I love! A lot! - is coming over for dinner again soon. By special request (his), I will be serving mashed potatoes and gravy. I want to make a nice, juicy, delicious meatloaf, but I have always just winged it with whatever I had on hand. I know the SDMB can do much better than that. So please, bring it on. Thank you! ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [April 5, 2013, 3:39am UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/2 "2013-04-05T03:39:36Z")
I don’t really have a recipe, but I’ve found that gently panfrying some diced onion, celery, and bell pepper before adding them in greatly improves the flavor of the finished meatloaf. I only cook the veggies until they are limp, I don’t brown them. I also drain the meatloaf about 10 minutes before it’s done, and top it with A1, rather than tomato sauce. ---
**Author:** ![the\_diego](https://avatars.discourse-cdn.com/v4/letter/t/7bcc69/32.png) [@the\_diego](https://boards.straightdope.com/u/the_diego)\ **Post date:** [April 5, 2013, 3:50am UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/3 "2013-04-05T03:50:14Z")
If you like a backyard barbecue, look up meatloaf in bbq pit boys (youtube.) ---
**Author:** ![the\_diego](https://avatars.discourse-cdn.com/v4/letter/t/7bcc69/32.png) [@the\_diego](https://boards.straightdope.com/u/the_diego)\ **Post date:** [April 5, 2013, 4:05am UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/4 "2013-04-05T04:05:13Z")
^ Addendum: whereas I like most of their recipes, I don’t like the way they cook/roast vegetables by more than an hour. ---
**Author:** ![janis\_and\_c0](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/janis_and_c0/32/21_2.png) [@janis\_and\_c0](https://boards.straightdope.com/u/janis_and_c0)\ **Post date:** [April 5, 2013, 4:30am UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/5 "2013-04-05T04:30:41Z")
In 2 lbs hamburger or turkey use: 1 whole onion & one whole green pepper, processed, or diced very fine. 2/3 C Parmesan cheese, 1 C Stove top stuffing, crushed or processed fine, 1 egg, 2-3T French Dressing, salt, pepper, garlic powder, Worcestershire sauce, to taste. Glaze with honey mustard. ---
**Author:** ![ZipperJJ](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zipperjj/32/211_2.png) [@ZipperJJ](https://boards.straightdope.com/u/ZipperJJ)\ **Post date:** [April 5, 2013, 5:30am UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/6 "2013-04-05T05:30:58Z")
[Classic oatmeal meatloaf from Quaker Oats](http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeid=575) (altho I’d probably do 1/2 beef 1/2 pork not just beef) ---
**Author:** ![FredGarven](https://avatars.discourse-cdn.com/v4/letter/f/6f9a4e/32.png) [@FredGarven](https://boards.straightdope.com/u/FredGarven)\ **Post date:** [April 5, 2013, 5:44am UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/7 "2013-04-05T05:44:55Z")
> **[Meatloaf by Steven Dolby](http://stevescooking.blogspot.com/2012/06/meatloaf-by-steven-dolby.html)** > > (Serves 5-6 people) INGREDIENTS MEATLOAF MIX 200g Ground pork 570g Ground beef 2 Cloves garlic 1/2 Medium onion 1 Mediu... This is the best meatloaf and glaze I have ever had. I made this with mashed potatoes and brown gravy, turnip greens, and a cucumber salad. It was one hell of a fine meal. Steve Dolby has many different recipes on his blog. I believe they are all video recipes. He also has a YouTube channel. Good luck! ---
**Author:** ![Hey\_Hey\_Paula](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hey\_Hey\_Paula](https://boards.straightdope.com/u/Hey_Hey_Paula)\ **Post date:** [April 5, 2013, 6:17am UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/8 "2013-04-05T06:17:31Z")
> [@ZipperJJ](#): > > [Classic oatmeal meatloaf from Quaker Oats](http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeid=575) (altho I’d probably do 1/2 beef 1/2 pork not just beef) I use this recipe, except I substitute steel cut oats for the Quaker (because that’s what I have on hand nowadays) and low-sodium V-8 juice for the tomato juice. It always turns out great. ---
**Author:** ![Hey\_Hey\_Paula](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hey\_Hey\_Paula](https://boards.straightdope.com/u/Hey_Hey_Paula)\ **Post date:** [April 5, 2013, 6:20am UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/9 "2013-04-05T06:20:03Z")
Wait, that’s not the recipe I use, this is it: [http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=486](http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=486) Prize Winning Meatloaf, rather than Classic Meatloaf. Great, now I want meatloaf. ---
**Author:** ![ThisSpaceForRent](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/thisspaceforrent/32/345_2.png) [@ThisSpaceForRent](https://boards.straightdope.com/u/ThisSpaceForRent)\ **Post date:** [April 5, 2013, 9:16am UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/10 "2013-04-05T09:16:20Z")
> [@Lynn\_Bodoni](#): > > I don’t really have a recipe, but I’ve found that gently panfrying some diced onion, celery, and bell pepper before adding them in greatly improves the flavor of the finished meatloaf. I only cook the veggies until they are limp, I don’t brown them. I also drain the meatloaf about 10 minutes before it’s done, and top it with A1, rather than tomato sauce. > [@](#): > > gently panfrying some diced onion, celery, and bell pepper before adding them “sweating them” > [@](#): > > I don’t brown them. Cool…though a bit, a small bit of caramelization could be flavor enhancing. > [@](#): > > I also drain the meatloaf about 10 minutes before it’s done good idea to let it rest…😉 > [@](#): > > and top it with A1, rather than tomato sauce 😕 before for after cooking? ---
**Author:** ![Son\_of\_a\_Rich](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/son_of_a_rich/32/5439_2.png) [@Son\_of\_a\_Rich](https://boards.straightdope.com/u/Son_of_a_Rich)\ **Post date:** [April 5, 2013, 1:37pm UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/11 "2013-04-05T13:37:09Z")
I recently switched from making meatloaf in a bread pan to using a cookie sheet. The loaf isn’t as perfectly rectangular, but it cooks up nicely and soggy bottom isn’t a problem. ---
**Author:** ![puddleglum](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/puddleglum/32/137_2.png) [@puddleglum](https://boards.straightdope.com/u/puddleglum)\ **Post date:** [April 5, 2013, 1:47pm UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/12 "2013-04-05T13:47:36Z")
I love this recipe[http://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recipe/index.html](http://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recipe/index.html) The glaze mixes ketchup, honey, hot sauce, and cumin. It is really great. ---
**Author:** ![Shark\_Sandwich](https://avatars.discourse-cdn.com/v4/letter/s/f04885/32.png) [@Shark\_Sandwich](https://boards.straightdope.com/u/Shark_Sandwich)\ **Post date:** [April 5, 2013, 2:13pm UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/13 "2013-04-05T14:13:01Z")
> [@Son\_of\_a\_Rich](#): > > I recently switched from making meatloaf in a bread pan to using a cookie sheet. The loaf isn’t as perfectly rectangular, but it cooks up nicely and soggy bottom isn’t a problem. This. My wife used to make a meatloaf in the traditional loaf pan, and it seemed that if the loaf contained to much moisture from fat, veggies, or whatever, the meatloaf became a meat…mush. Use the loaf as a mold or a form, and cook the meatloaf on a cookie sheet or slotted roasting pan. All of the grease will be free to drain away. Also, my brother in law makes a stuffed meatloaf. He spreads out the mixture to about a 1/2" thick on a piece of wax paper, lays down some ham and pepper jack cheese, then rolls it like a jelly roll or roulade. Seal the ends and cook normally. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 5, 2013, 2:23pm UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/14 "2013-04-05T14:23:03Z")
> [@puddleglum](#): > > I love this recipe[http://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recipe/index.html](http://www.foodnetwork.com/recipes/alton-brown/good-eats-meat-loaf-recipe/index.html) > The glaze mixes ketchup, honey, hot sauce, and cumin. It is really great. That’s pretty much the one I use, but I use a mixture of about 2/3 ground beef and 1/3 ground lamb. Excellent. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [April 5, 2013, 2:37pm UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/15 "2013-04-05T14:37:04Z")
Meatloaf is one of those things I make without a real recipe. Once I have the meat ready to go, I like to roll it out on a cutting board and stuff it, jellyroll style. ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [April 5, 2013, 2:38pm UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/16 "2013-04-05T14:38:58Z")
No recipe, but I use just a bit of chorizo sausage in the mix of ground beef and pork. Not enough that it’s identifiable as a separate ingredient, but it really adds to the flavor. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [April 5, 2013, 2:47pm UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/17 "2013-04-05T14:47:31Z")
Cook’s came up with one a few years ago that I love. For one thing, they established what my mother already well knew, that the best filler is crushed saltines - I was an oatmeal user, myself, but they tried half a dozen things and came back to crackers. Having tried it again, I agree. The other thing they did was get it up out of the pan - cook it on a draining rack, rather than ‘boiling it in oil.’ I tinker with the basic recipe from time to time, but those two details stay. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [April 5, 2013, 2:57pm UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/18 "2013-04-05T14:57:46Z")
I follow Bill Blass’s recipe: > **[Bill Blass's Meatloaf Recipe - Food.com](https://www.food.com/recipe/bill-blasss-meatloaf-13238)** > > From my celebrity recipe collection. I can't imagine Bill Blass kicking back with meatloaf at a dinner party, but I guess he does! He recommends this I like the onions & celery cooked in, the meatball-like quality of the mixed meats, and that it uses very little starch binder. ---
**Author:** ![Amateur\_Barbarian](https://avatars.discourse-cdn.com/v4/letter/a/59ef9b/32.png) [@Amateur\_Barbarian](https://boards.straightdope.com/u/Amateur_Barbarian)\ **Post date:** [April 5, 2013, 3:10pm UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/19 "2013-04-05T15:10:00Z")
> [@Hello\_Again](#): > > I like the onions & celery cooked in, the meatball-like quality of the mixed meats, and that it uses very little starch binder. Again to the Cook’s recipe, using a blend of meats to get about 85% lean makes a big difference - trying to make it with anything leaner is tasteless and crumbly, any more and you end up with more rendered fat than loaf. Precooking the ingredients makes a huge difference as well. I know meatloaf is supposed to be a one-bowl, one-pan dish, but taking the time to saute the onions, celery, tomato juice and spices before folding it in with the meat, crackers and egg really ups the result. ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [April 5, 2013, 3:40pm UTC](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894/20 "2013-04-05T15:40:35Z")
I use Progresso Italian Bread Crumbs. I mix hamburger and Italian sausage at about a 3:1 ratio I use more egg than most recipes call for About 10 minutes before the meatloaf is done I drain it and top with a mixture of ketchup, brown sugar, and a squirt of yellow mustard. Most importantly, Don’t over mix it! eta: I make mine in a cake pan lined with foil, for easy cleanup. I mound it up to a desired thickness and keep the loaf pulled back from the edges a couple of inches to give the grease a place to go. [Next page](https://boards.straightdope.com/t/do-you-have-a-really-exceptional-recipe-for-meatloaf/654894.md?page=2)