I’m dying for meatloaf (for some reason).
Every time I try a meatloaf recipe I find online, I find it lacking.
So, anyone have one to offer?
I loved my dad’s meatloaf. He used two pounds of ground beef and one pound of ground pork. I think dehydrated onions figured in the recipe, and probably Lipton Onion Soup Mix. Tomato-based sauce. I’ve never been able to duplicate it.
1 lb lean ground beef
1/2 lb ground veal
1/2 lb Bratwurst sausage, out of the casing
combine those with 1 cup of either regular bread crumbs, Panko bread crumbs, or uncooked oats, an egg, 1 cup of ketchup, salsa, or tomato sauce, 1/2 cup onions, some garlic and salt and pepper.
Bake 45 minutes at 350.
Sometimes I just use ground beef, and put a couple of strips of bacon on top before cooking, keeping everything else the same.
I’ll be over here, taking bets on which side wins the “Glaze War.”
Just back from the store (and I didn’t buy any of the stuff already mentioned 
).
Let’s say you had:
Ground beef
Garlic
Eggs
Milk
Can of italian diced tomatoes
Bread (to make bread crumbs)
Various spices
Can I make a tasty meatloaf from that?
Tomato. Definitely.
I love my mom’s recipe. It’s not fancy and it’s got a total '70s “prepared food from cans and boxes is the Way of the Future” vibe but it tastes good and reminds me of my childhood.
1 pack Lipton’s onion soup mix
1 (or 2) cans of Campbell’s Tomato Soup with Rice
a couple of tablespoons of ketchup
~2 lbs ground beef
1 large egg
2-3 shots of worstershire sauce
about 1 cup bread crumbs (the dried kind that you get in those cans)
Moosh everything but the Tomato Soup* together. Mix in tomato soup with rice into the mix until it’s nice and moist. Shape into a loaf. Glaze the outside with the remaining tomato soup. Bake at 350 for about 45 minutes.
(The second can of tomato soup is if you need more to glaze–this has to be slathered on.)
The only addition I’ve found that I liked is to put rings of green peppers on top (and then don’t eat them. Blech). The green pepper rings add a totally different flavor to the soup glaze.
This also makes the world’s best cold meatloaf sandwiches the next day.
*The concentrate, straight out of the can–don’t add water or milk or anything
Seriously, it’s supper time and I’m hungry! 
I have B&M beans to go with it (Boston’s best style). Oh, and my belly just growled.
Wel, I went for it.
Few shakes of onion salt
Few shakes of italian seasoning
2 eggs
3 pieces wheat toast
1 can italian diced tomatoes
1.5 lb ground beef
I predict a 'meh
I recommend the Quaker Oats “Prize Winning Meatloaf” recipe, but I make it using steel cut oats instead of regular oats, and low-sodium V-8 instead of the tomato juice. Turns out great every time.
I <would> substitute tomato paste for the soup and ketchup and <might> substitute oatmeal for the breadcrumbs and <would> go with the classic 1:1:1 ratio of ground beef/veal/pork.
Sandwiches need to be on whole wheat with real mayo.
Italian Meatloaf
From The Silver Palette Cookbook
2 pounds lean ground beef
1 pound sweet Italian sausage (bulk is easier, links work too, but remove casings if links)
1 medium yellow onion, peeled and finely chopped
5 small cloves garlic, peeled and minced
3 cups fresh bread crumbs
1 cup chopped Italian parsley
2 tablespoons Italian seasonings
1/2 teaspoon salt
Several grindings of black pepper
2 eggs, lightly beaten
1/2 cup tomato juice (I like V8)
1/2 cup dry red wine
2 cups fresh basil leaves
4 oz sun dried tomatoes, dry or packed in oil (drain if packed in oil)
¼- ½ pound smoked or regular mozzarella, thinly sliced or shredded
Combine beef, sausage, onion, garlic, bread crumbs, parsley, Italian seasonings, salt, and pepper in a large bowl. Add eggs, tomato juice, and wine. Mix thoroughly.
Lay out a couple sheets of plastic wrap about 2 feet long, overlapped about 2-3 inches. Spread the meatloaf mixture into a 12x15 inch rectangle on the plastic. Arrange the basil leaves over the surface. Scatter the sun dried tomatoes over the basil and arrange the cheese on top. If this isn’t enough meat for you, lay ¼ lb pancetta or prosciutto on the meat before the basil.
Using the plastic as an aide, roll up the meat. Press on the meatloaf lightly to seal and place on a baking sheet (with edges), seam side down.
Bake in pre-heated 375 degree oven 1 hour 10 minutes. Optional: after 1 hour, place additional cheese on top and continue baking 10 minutes.
Remove from oven, cover with foil and let sit for 10-15 minutes before slicing.
I never make meatloaf the same way twice.
I dice and fry some onion, bell pepper, and celery in vegetable oil, just until the onion is transparent. I might add some minced fresh garlic at the last minute. Frying the vegetables really DOES make a difference. For the starch, I usually use at least one saltine cracker in the mix, sometimes more. The other starch will vary according to what I have on hand, might be more cracker crumbs, might be bread crumbs, might be oatmeal. For spices, I use seasoned salt and poultry seasoning and A1, possibly with some garlic powder (remember, I already have onion in it). I might put some dry mustard powder and/or Accent (MSG) in it, as well. And I put in an egg and a little milk. If I put a glaze on it, it’s A1 again, not ketchup.
I’ve also been known to use leftover spaghetti sauce instead of A1/ketchup.
I always put another dish in the oven while I’m baking the meatloaf. Usually it’s just baked potatoes. If I’m going to have the oven on, I’m going to get the maximum use of it.
I’ve never tried bacon, but I probably should.
Needs garlic. And red pepper flakes. And Worcestershire.
look up bbq pit boys on the youtube for a pizza-style meatloaf from the grill.
I just finished making, and eating, meatloaf for dinner. I can’t post the recipe because it is from Cook’s Illustrated’s pay site. I do glaze, which is a mixture of chili sauce, brown sugar, malt vinegar and a single drop of Dave’s Insanity hot sauce (my addition to the recipe). Onion, garlic, buttermilk, eggs, panko, Worstershire, hot sauce, parsley, oregano, thyme (all fresh), bacon on top, free form cooking. Mostly beef with a high fat content, because that is what I had defrosted (which is why I ended up making meatloaf…it was either that or bolognese), but also some “meatloaf mix” with veal and pork.
OK, I’m making meatloaf tonight. The market said there’s no call for veal, so I’m using two pounds of beef and a pound of pork. (Actually, a bit more since they were already in the trays.) Since I’m lazy today, I’ll just use a slightly modified Lipton recipe.
But I’m making the peach cobbler first. That way it will be cool enough to eat for dessert.
That might be better, but it wouldn’t be my mom’s. 
And with this particular meatloaf, any kind of decent bread with just a shot of ketchup (don’t drown the thing–you just want to add a little bit of ketchup to the slightly caramelizd tomato-soup sauce.
Also iceburg lettuce and sliced (thin!!!) red onions!
Take 1 Marvin Lee Aday. Add one motorcycle and backing vocalists to taste. Bake in Hell for at least three albums. Serves 43 million.
It isn’t too late for me to say this might be the best suggestion so far. Nice.