I’m going shopping shortly, and making the meatloaf as a treat for someone I love.
Thanks!
No recipe recommendations (sorry), but a cooking tip: If you’re fixing it for someone who prefers the end pieces (and if they don’t, shun them), instead of making a large meatloaf, make several small, serving size meatloafs, in a muffin pan. Each one is crusty like an end piece. Only way I’ll fix it, now.
Well, that’s a tender subject.
Really, meatloaf is pretty good if you use the seasoning pouch you find in the gravy section of your supermarket. Lawrey’s or suchlike. You’ll also need some breadcrumbs and eggs. And ground beef, of course.
Ground meat. If it’s just ground beef, get chuck, as this cut is flavorful and has enough fat in it. If you like, you can add other meats. For instance, ground pork/bulk pork sausage, ground lamb, ground veal, ground turkey. I usually get two or three servings per pound of meat.
Breadcrumbs.
Onion and bell pepper and celery and garlic. For the very best flavor, grill the first three ingredients in some vegetable oil until they are cooked through and limp, then add the garlic at the last minute.
Milk and an egg or two.
Seasoned salt, some A1, and some MSG (Accent) if the diners can handle MSG.
Options: black pepper (which I can’t eat), bacon, cheese, dry mustard powder (which I love but my husband hates), cheese of any sort. Also, you can “frost” the meatloaf with mashed potatoes when it’s nearly done and then broil it to brown the potatoes.
I take the meatloaf out of the oven about 15 minutes before I think it’s done, and I drain the fat off of it. This really really REALLY makes a big difference. At this time, I spread some ketchup over my husband’s portion, because he likes that.
The Two Lumps webcomic has a recipe, which looks fairly interesting: http://www.twolumps.net/d/20120208.html , just keep clicking on the “next” button til you run out of recipe.
My bare bones super quick recipe: In a bowl tear up 3-4 slices of white bread and add a large beaten egg and maybe 1/4 cup of milk. Let it soak till the bread is softened. Sprinkle on salt, pepper, onion and garlic powders, and lots of Italian seasoning or oregano. Beat with a fork so there are no big bread lumps. Crumble on a pound of hamburger and mix mix mix well (I put on a latex glove!), turn into a pan, and bake at 350 degrees about an hour, till it’s done in the center. If it needs it, drain excess grease and put it under the broiler for a minute. I use the same recipe to make meatballs (only bake them 15-20 minutes).
I use this recipe for nonpolitical reasons. It makes a very good meatloaf.
Meat Loaf
2 lb ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
2 eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided "
Directions:
"prep time:10 min
total time: 1 hr 10 min
Servings: 8
- HEAT oven to 375°F.
- PLACE meat, stuffing mix, water, eggs and 1/4 cup barbecue sauce in bowl.
- MIX just until blended
- SHAPE into loaf in 13x9-inch baking dish.
- TOP with remaining barbecue sauce. Bake 1 hour or until done (160ºF).
Found it on YouTube.
We had meatloaf last night. I don’t really have a recipe because u make it off the top of my head. Usually it’s either half beef/ half turkey or all beef. I throw an onion with some egg in a chopper, breadcrumbs, garlic and green pepper. Last night I put a couple carrots in the processor because I like to sneak vegetables in where I can. I used while wheat toast and wheat germ as the binder. I too it all with a little ketchup mixed with just enough water to make it pourable.
I don’t really have a recipe written down or anything, but I will use ground beef, sometimes with ground pork or veal or crumbled up bratwurst out of the casing, with an egg, salt and pepper, green pepper and onion, ketchup or tomato sauce, or salsa, even, and use oatmeal, cracker crumbs, or bread crumbs as the filler. A lot of times I will put a couple of slices of bacon on top- when the bacon’s done, it’s done. You will have to drain it a couple of times while cooking, but it gives it a nice flavor. 350 degrees x 45 min.
I like to make mine with 2/3 ground beef and 1/3 ground lamb. I really hate meatloaf that has been cooking in a bread pan. It’s easy to free form it into a loaf on a baking sheet and thereby avoid having the loaf swimming in grease. Also, handle the meat as little as possible so it doesn’t become dense and dry.
Heat the oven to 325F.
6 ounces of dry bread crumbs
½ tsp ground black pepper
½ tsp cayenne pepper
1 tsp chili powder
1 tsp dried thyme
½ onion, finely chopped
1 carrot, peeled and finely chopped
3 cloves garlic, mashed and minced
½ red bell pepper, finely chopped
(or place the above four ingredients in a food processor and pulse until minced)
18 ounces ground chuck
8 ounces ground lamb
1-1/2 tsp kosher salt
2 eggs lightly beaten
Note: for the meat, you can substitute half ground chuck and half ground sirloin and delete the lamb, if desired. I think the lamb gives this dish a robust flavor.
For the glaze, combine:
½ cup ketchup
1 tsp ground cumin
dash Worcestershire sauce
dash hot pepper sauce
1 TBSP honey
Combine all of the loaf ingredients gently. Don’t squeeze the meat. Either free-form the loaf onto a baking sheet, or form into a loaf pan and turn it out onto a baking sheet. Insert a meat thermometer at the middle of the loaf, and about halfway through. Place the pan in the oven. After ten minutes, brush the glaze all over the meatloaf and allow to roast until an internal temperature of 155F has been reached.
I use the one on the back of the Quaker Oats Can. I’ve been making it for over 20 years. Good stuff. Makes really good meatloaf sandwiches. I always make it with tomato juice. But, if you like tomatoes then the tomato sauce will give you that stronger taste.
Ingredients
1-1/2 pounds 90% lean ground beef
1 cup tomato juice or tomato sauce
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 egg or 2 egg whites, lightly beaten
1/4 cup chopped onion
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper
Preparation
Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan.
Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing.
Prep Time: 15 min
Cook Time Time: 55 minMy god, I must stop posting from my phone. Rife with errors! Rife, I say!!
My mom’s old recipe. I’ve had stuff called meatloaf that’s better. But nothing but this is actually meatloaf for me, if you know what I mean.
1 lb ground beef
1/2 to 1 (depending on taste) Lipton’s onion soup mix (not the French Onion type)
1 egg
breadcrumbs
celery salt
worchestischire(?) sauce=a few dashes
1 can of Campbell’s Tomato Soup w/rice (don’t mix with water). Divide in half.
Some ketchup
Mix everything together except 1/2 can of the condensed soup and the ketchup.
Form loaf into a upside-down bowl shape–it should be extremely loose. Mix the ketchup (a tablespoon or so), an extra dash of the celery salt and the 1/2 half remaining soup. Spread it on top.
Bake at like 350 for about 35-45 minutes. The top should get kind of carmelized and crusty. Let cool for about 8 minutes, then cut into wedges (like a cake)
Serve with mashed potatoes on the side.
To me, this is what meatloaf should taste like. 
This is basically the one I use, with whatever variations I feel like at the time. Sometimes salsa or pasta sauce instead of the juice. Sometimes italian seasoning along with the others. Just depends on the mood I’m in, or what I think the family might want.
The oats give it a better texture, I think, than breadcrumbs.
I think the Pioneer Woman’s recipe is pretty good - it’s here. S’got bacon on it.
I was going to make meatloaf tonight too, but then we’d have it around the house breaking our diets all over the place, so we went out and had some Saturday.