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Wed Jan 30, 2019, 12:43 PM

Looking for a recipe for the world's best meatloaf

I'm not usually a big fan of meatloaf and only make it once a year or so. But it's below zero here in Michigan and it sounds perfect for a cold winter evening served with mash potatoes and a big salad. Please share your favorite recipe.

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Reply Looking for a recipe for the world's best meatloaf (Original post)
bif Jan 2019 OP
IADEMO2004 Jan 2019 #1
PJMcK Jan 2019 #2
Phentex Jan 2019 #12
Cairycat Jan 2019 #3
elleng Jan 2019 #4
nykym Jan 2019 #5
TwistedTinkerbelle Jan 2019 #6
fierywoman Jan 2019 #7
OregonBlue Jan 2019 #8
Blue_true Mar 2019 #21
OregonBlue Mar 2019 #22
Blue_true Mar 2019 #23
irisblue Jan 2019 #9
Little Star Jan 2019 #10
Kali Jan 2019 #11
csziggy Jan 2019 #13
bif Jan 2019 #14
Freddie Jan 2019 #15
dem in texas Jan 2019 #16
Laura PourMeADrink Jan 2019 #17
spinbaby Jan 2019 #18
Totally Tunsie Mar 2019 #19
Vinca Mar 2019 #20

Response to bif (Original post)

Wed Jan 30, 2019, 12:44 PM

1. I don't share.

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Response to bif (Original post)

Wed Jan 30, 2019, 12:57 PM

2. Improvise!

It's a meal meant to be invented anew each time you make it. Have fun and use up what you've got left over.

Make it using three meats: beef, pork and veal. Make a tomato sauce for it. Bread crumbs or not? Chop up some onions in it. Add bacon and cheese to top it off.

Or you could go with Betty Crocker:

https://www.bettycrocker.com/recipes/savory-meatloaf/45f115c8-283b-4e79-8108-d252643ca66a

Enjoy!

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Response to PJMcK (Reply #2)

Wed Jan 30, 2019, 06:58 PM

12. This is why I can't offer a recipe...

because I, too, like to just use whatever I'm in the mood for. Sometimes, I like more of an onion flavor. Sometimes more of a BBQ flavor. ETC.

As long as I don't add anything that will dry it out, it usually comes out delicious.

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Response to bif (Original post)

Wed Jan 30, 2019, 01:01 PM

3. I think worcestshire sauce is essential

I also like celery and/or parsley for a hint of vegetable flavor. These and the onions should be very finely chopped. I like a mix of dry bread crumbs and quick oats moistened with some milk, also thyme instead of the sage in the Betty Crocker recipe.

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Response to bif (Original post)

Wed Jan 30, 2019, 01:05 PM

4. Sadly my old James Beard cookbook is gone,

Last edited Wed Jan 30, 2019, 02:48 PM - Edit history (1)

as he had a great one. This one's close.

https://www.cooks.com/recipe/bg40p0xp/james-beard-meatloaf.html

I should mention, the best part: Line loaf pan with bacon, and cover loaf with bacon strips.

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Response to bif (Original post)

Wed Jan 30, 2019, 01:58 PM

6. Mine is a bit of a hodge podge but my family likes it.

I use a pound to a pound and a half of ground beef, quick oats, an egg or two, salt, pepper a little thyme and a little garlic powder, splash of worcestershire sauce, half a small can of tomatoes sauce and a half cup to a cup of ricotta cheese. Bake at 350 for about 45 minutes, drain the fat spread the rest of the tomato sauce on top, bake another 10 minutes. Plain and simple but we like it.

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Response to bif (Original post)

Wed Jan 30, 2019, 02:26 PM

8. I use lb of ground beef and 1/2 lb of ground pork.

Try a spicy meatloaf with 1 cup of salsa, 1 cup crushed Ritz, taco seasoning or your own mix, lots of onion and garlic, 3 beaten eggs, 1 can of corn and any creamy cheese. Not low cal but delicious.

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Response to OregonBlue (Reply #8)

Fri Mar 29, 2019, 11:39 PM

21. I use beef and pork to start also.

Then I work a mixture of bread crumbs, tomato paste/sauce, chopped celery, chopped green pepper, chopped yellow onion, salt, fine black pepper into the meat then bake. When nearly done, I pour seasoned tomato sauce over the loaf.

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Response to Blue_true (Reply #21)

Sun Mar 31, 2019, 10:38 AM

22. I often make it the same way. DELICIOUS.

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Response to OregonBlue (Reply #22)

Sun Mar 31, 2019, 11:01 PM

23. Yep, sure is. nt

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Response to bif (Original post)

Wed Jan 30, 2019, 02:47 PM

9. I really do think you need a mix of ground beef & pork 1 ::1

Onions, shredded cheddar, Heinz Cocktail sauce, S&P. bacon. If you make this in muffin tins, cut the bacon into half. Freezes well too.

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Response to bif (Original post)

Wed Jan 30, 2019, 05:04 PM

10. This is basically the only meatloaf I've ever liked.........

And also no ketchup ever!! Gimme brown gravy instead. That gravy goes good with the mashed potatoes too!

https://www.afamilyfeast.com/jacks-meatloaf-with-gravy/?fbclid=IwAR0_qOqjv5ap0zWDj1pAtHYZoLtks2fH4h8YgEp1wrOdEoZ38nWOKnVaEvg

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Response to bif (Original post)

Wed Jan 30, 2019, 06:02 PM

11. yum, may have to do this soon!

couple lbs of fatty ground beef, a sleeve or two of crushed crackers, 1/4 to 1/2 cup of ketchup, 2 eggs, a finely chopped onion, salt and pepper to taste (1/2 tsp each?) a teaspoon or so of Worcestershire or soy sauce. mush together with hands until well mixed. can add a little milk if it seems too dry. shape into a loaf on rimmed baking sheet. put some more ketchup on top and add two or more strips of bacon.

bake at 350 for an hour or so. eat half warm for dinner with mashed potatoes and canned green beans (flavored with bacon grease). eat the other half as sandwiches - cold with ketchup on soft bread.

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Response to bif (Original post)

Wed Jan 30, 2019, 09:23 PM

13. I like oatmeal in my meatloaf

But don't really have a recipe Usually it is:

2 pounds meat (hamburger, sometimes some pork or turkey)
1 to 1.5 cup oatmeal
2 eggs
some catsup, BBQ sauce or whatever savory is left at the bottom of a bottle in the fridge
1 pack of onion soup mix or golden onion soup mix, or onion mushroom soup mix

Mix well, put in loaf pan. Put some A-1 and catsup on top and spread around. Bake for 1 hour at 350 F.

Pretty much I throw in what I think will be good. My husband likes to buy odd brands of BBQ sauce and usually has 3-4 bottles in the fridge so I pick whatever I think needs to be used up.

Damn - now I want meatloaf but I'm on a low carb diet for now. I wonder how many carbs the oatmeal adds?

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Response to bif (Original post)

Wed Jan 30, 2019, 09:28 PM

14. Thanks for all the input. It turned out great!

Ground sirloin, sautéed onions and garlic, bread crumbs, eggs, grated carrots and chopped green onions. Made a ketchup and brown sugar glaze and made a gravy to serve with it.

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Response to bif (Original post)

Wed Jan 30, 2019, 11:41 PM

15. Try this one

[link:http://www.bigoven.com/recipe/family-meatloaf/160026|
DH didn’t like meatloaf til I tried this one. Now he asks for it often (takes almost 2 hours so it’s a Sunday dinner meal) and we fight over the leftovers.

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Response to bif (Original post)

Thu Jan 31, 2019, 03:27 AM

16. My Meat Loaf Recipe

Tired and true Meatloaf - Been making for 40 years

2 -2 1/2 pounds Lean ground or ground sirloin
Medium onion , finely chopped
2 stalks celery finely chopped
1 package dry onion soup
3 or 4 slices regular bread, soaked in milk 5 minutes, then squeezed dry (discard milk)
1 egg
2 or 3 tablespoons Worcestershire sauce
2 teaspoons black pepper

Topping
Catsup
Green Bell Pepper slices, cut lengthwise

Mix all ingredients in large bowl

Spray baking dish with Pam, put meat mixture in baking dish and shape into loaf.
Spread catsup over top of meat loaf as you would frost a cake, Lay bell pepper slices on the top.

Cover with aluminum foil and bake in 325 degree oven about 1 1-1/2 hours, Pour off some of the liquid from the meat loaf. Last 15 minutes, take off cover and let it brown on top.

This meat mixture is great for meatballs.

Form meatball about size of golf balls and place in open pan sprayed with PAM. Bake at 350 degrees for 20 to 25 minutes turning once, bake until meatballs are browned.

Sauce for meatballs

1 or 2 cans cream of mushroom soup
Milk, same amount as soup, use can to measure
1 teaspoon black pepper
Few shakes Worcestershire sauce
2 0r 3 teaspoons nutmeg

Mix all in skillet, stir well. Heat to medium and add meatballs. Reduce to low and let cook for about 10 minutes. I usually serve with rice


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Response to bif (Original post)

Thu Jan 31, 2019, 09:29 AM

17. Tips: Stay away from dried breadcrumbs...use regular

White bread and soak in a little milk first. When you use dried bread crumbs the meatloaf comes out grainy.

I've also read that onions, for example, can actually make meatloaf and meatballs drier. It makes no sense to me but it's recommended that onions and/or peppers or whatever vegetable you mix in should be sauteed first.

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Response to bif (Original post)

Thu Jan 31, 2019, 01:38 PM

18. I'm an improviser, too

I usually include eggs, finely chopped onions, and some kind of fresh bread crumbs. The rest depends on mood. I often add Worcestershire sauce, ketchup, or steak sauce.

The best part of meatloaf is leftovers, which I love fried in butter and made into a sandwich with raw onion.

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Response to bif (Original post)

Fri Mar 22, 2019, 09:17 PM

19. My secret ingredient:

Nutmeg.

Add about 1/2 teaspoon per pound of meat. Mmmmm.

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Response to bif (Original post)

Sat Mar 23, 2019, 12:50 PM

20. I've started adding a spoonful of ricotta to my meatloaf and it's much tastier and has

a better texture. I also lightly sauté some multicolored peppers and onion before chopping them and adding to the mix. It's pretty much a pound of lean ground beef, 1 egg, a tablespoon or so of ketchup, salt, pepper, basil, a tablespoon or so of grated parmesan, the ricotta and chopped veg and enough Italian bread crumbs to hold it all together. I usually "decorate" the top of the meatloaf with some of the peppers and onions and paint on a layer of whatever sauce I happen to have - BBQ or A-1 usually. I bake it at 375 for an hour and then let it rest for a few minutes.

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