Anyone Have a Great Meatloaf Recipe???

My husband hates meatloaf but loves mine.

1 package saltines crushed
1 can tomato sauce
1 package dry onion soup mix
1 pound ground beef

Mix together well.
Shape in loaf and bake at 350 for 40 minutes or place in muffin tins and bake 20 minutes.

I often cook in muffin tins then pop them out and freeze them for quick and easy packed lunches.

Hello! I know you have many recipes now, but one that works at my home, is Italian Pinwheel Meatloaf. Rolled into the middle is ham and mozzarella cheese. Even my husband will eat the leftovers - and he was a spoiled child who "doesn't do leftovers!" Here is the link to my favorite magazine and now, favorite recipes website: http://www.tasteofhome.com/Recipes/Italian-Pinwheel-Meat-...

Enjoy! KLC

This is from a cookbook I have which was written by Paula Deen's sons. It is very good and moist:

Preheat oven to 350 degrees F. Combine in a bowl the following: 2 lbs. ground beef, 1 onion finely chopped, 3 tbsp. ketchup, 2 eggs, 1 slice white bread torn into pieces, 1 tsp. salt, 3/4 tsp. pepper. Mix well and press into 9X5 loaf pan. Bake for 30 minutes.

While loaf is cooking whisk together 1/4 cup ketchup, 1 tbsp. dijon mustard and 2 tsp. light brown sugar. Brush some of this over meatloaf after 30 minutes of cooking. Bake for 30 minutes more. Remove from oven, put meatloaf on serving platter after letting it cool for five minutes and spoon remaining glaze over top.

I meant to respond earlier but couldn't find the time-- sorry! I found this meat loaf recipe in a Taste of Home magazine (lots of comfort-food recipes), and my husband says it's his favorite dinner. And I don't even really like meat loaf (I was just looking for a meat loaf recipe because my husband loves meat loaf), and I think this one is delicious.

Bacon-Topped Meat Loaf

1/2 cup chili sauce (find it near the ketchup; use Heinz)
2 eggs, lightly beaten
1 tablespoon Worcestershire sauce
1 medium onion, chopped (I omit this since my husband
doesn't like onion)
1 cup shredded cheddar cheese
2/3 cup dry bread crumbs (I use seasoned)
1/2 teaspoon salt
1/4 teaspoon pepper
2 lbs lean ground beef
2 bacon strips, halved

In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into a loaf in an ungreased 13 x 9 baking dish. Top with bacon.

Bake, uncovered, at 350 degrees for 70-80 minutes or until meat is no longer pink and a meat thermometer reads 160 degrees. Drain; let stand for 10 minutes before cutting. Yield: 8 servings.

This is how we make a meatloaf and my 2yr old and 3 yr old always eat alot when I make it.
Get a lb of lean ground meat-we usually buy 4% fat and mix 1/2 pack of ground pork
I cut up a bit of onions and red/yellow bell peppers-mix it in
Next mix 1 egg
next put some bread crumbs in -mix it all together
Bake at 350-400-approz 1hr
I bake at350 for 1hr then if it still needs to be done I put it up to 400 for a bit-I have gas oven.
Good luck-let me know how it turns out if you try it.
L.:)

Here is the recipe our family makes - we got it from his Grandmother. It is rather simple to make and basic. It is good because it uses OATMEAL for the filler rather than low nutrition white bread crumbs.

1 1/2 lbs ground beef
1/4 c. chopped onion
1/4 tsp black pepper
1 1/2 tsp salt
3/4 c. oatmeal (old fashioned kind used for baking cookies)
1 egg beaten
3/4 c. milk (any kind whole, 2%,1% or skim does not matter)

PREHEAT OVEN TO 350 degrees. Mix above ingredients together place in loaf pan. Top with topping made with
1/2 c. ketchup
2 T. Brown sugar
1 T. Yellow Mustard (the kind people use on hotdogs)

Bake for 1 to 1 1/2 hours. I usually make and bake 2 or 3 at a time then freeze the ones we are not eating for later quick heat and serve dinners.

This is my favorite recipe. I have tried others but go back to this one. My kids love Meatloaf night! Serves 4

1 Lb. lean ground beef
1/2 tsp. salt
2/3 cup cracker crumbs
2/3 cup milk
1 beaten egg
3 Tbsp. minced onion
1/2 tsp. EACH dried sage and thyme leaves
1/4 tsp. ground nutmeg
1/4 tsp. black pepper
2 Tbsp. brown sugar packed
1/3 cup of catchup or 3 Tbsp tomato paste
1/2 tsp. ginger
1/2 tsp garlic salt (optional)
2 Tbsp. soy sauce
1 tsp. dry mustard

Tips: to freeze, pack into individual bread tins, and spread tops with tomato mixture. Wrap airtight and freeze. To bake, remove from freezer and bake at 350 degrees for 45 to 55 min. until done.

For 2 servings: half of the ingredients but use 1 small egg.
For 8 servings: double the ingredients.

Preparation:
1. Crumble beef into large bowl, add salt. Springle with crumbs and milk. Let stand a few minutes until crumbs are soft. Blemd together.
2. Mix in egg and onion, sage, thyme, nutmeg and black pepper mixing well.
(shape into 4 loeaves, place on foil-lined baking sheet about 30inces apart or but whole misture in bread pan.)
3. Mix brown sugar, catcup, ginger, and garlic salt, if used, soy sauce and mustard. Spread mixture over tops of loaves.

4. Bake at 350 degrees for 35 minutes.

Individual meatloaves bake more quickly than one loaf. You can make them ahead of time, freeze them, and pop them into the oven for a speedy no-work dinner on a busy day.

Good served with: Baked potatoes, green salad or peas and carrots. Enjoy!

Okay ONE more!

~~~ITALIAN MEAT LOAF w/ great leftover useage ideas~~~
1/2 Beef - 1/2 Italian Sausage ( 1 pound each )
2 eggs ( You can also use just egg whites of 3 eggs )
Italian bread crumbs
1 Can of Green Beans ( Yep! ) *note the other additives
Fresh Carrots, Celery, Onions
Garlic Powder
Basil and Oregano
Salt/ Pepper to taste
Mozzerella Shredded Cheese
1 Can of Italian seasoned Stewed or Diced Tomatoes
* * * * * * * * * * * * * * * * * * * * * * * * * * * *
~MIX WELL- the meat , eggs, bread crumbs, & seasonings ~ oregano,salt, pepper,Basil
~In a blender or processor puree the Carrots , Celery, Onions OR just cut up in small bits for a chunkier/ visually prettier loaf :O).
~Add the fresh veggies to mixture and mix well.
~Drain and fold the can of green beans into mixture
~Flatten out the loaf into a cake pan.
~Add 1 package of shredded mozzarella cheese on top
~Roll up the loaf around the cheese, and enclose the cheese completely around the cheese on the ends and keep this loaf in the cake pan...
~Add on top one can of diced or stewed Italian seasoned tomatoes instead of ketchup!

Bake 350 for an hour or so until meat appears done.It will be moist and produce a ton of juice, thus the reason for the cake pan and not the usual bread pan.

~Drain off the juices 1/2 way while cooking.....
SAVE Juices FOR LEFTOVERS ~ can be used for a great italian soup if you save it and use any left over meatloaf the next day. Add to a crock pot with linguine noodles the next day for lunch or dinner :O) .

My kids LOVE this! Especially the soup the next day.
MOST requested at potlucks!~

*******Noted EXTRAS:
ESPECIALLY excellent with leftover southern green beans that have been cooked with bacon,garlic, and onions from a recent meal !!! The bacon adds a totally different twist on this... Makes me want some now... yummy!

Add 1/2 cup of smooth peanut butter for a richer taste.

Use italian shredded cheese instead of just mozzerella.

Pour more cheese on top after it is baked for cheesyloaf!

Serve with NOODLES instead of Potatoes.

USE BROCCOLI instead of Green Beans!

Add UNCOOKED MACARONI NOODLES inside the meat to soak up all the juices for you while cooking! THIS IS fun and yummy , but looks really strange for serving to those finicky eaters :O)

I know I'm a little late, but here is one more to try. I didn't see a very similar one listed here, although you got several good ones! My dad used to make this one pretty often; he taught me, and then I taught my daughter (she is 11 and can make this all by herself!). We have it so often, I no longer measure ingredients. :-)

The kids love this meatloaf because it has a sweet flavor to it. I love it because I nearly always have the main ingredients on hand, plus, I can change the "filler" depending upon what I have available, and it doesn't change the flavor much!

BROWN SUGAR MEATLOAF

2 lbs. ground chuck (80/20)
1 large egg (or 2 medium)
3/4 cup packed brown sugar
1/2 cup ketchup (we use whatever's on sale)
1/2 cup KC Masterpiece BBQ sauce (or another dark, sweet, BBQ sauce)
3/4 to 1 cup "filler" - such as crushed saltines, quick oats, bread crumbs, cooked rice, or leftover baked beans (I have even used a couple handfuls of chopped, defrosted hash browns with good results)
OPTIONAL (I don't usually add, but my dad did): several generous dashes of onion powder and garlic powder

Dump all ingredients into a large mixing bowl. Mush well with your clean hands (much easier than trying to use a spoon) until blended, breaking up any large brown sugar clumps as you go. Plop meat mixture into any pan that is large enough (we use a 9" x 13" glass pan or a cookie sheet with sides deep enough to catch the grease). Shape mixture evenly into loaf. Bake at 350*F for about 50-70 minutes*, or until loaf is cooked all the way through. Allow to cool about 10 minutes in pan before slicing into serving portions (if using 9" x 13" pan, you can cut into squares like a cake, rather than "slices").

*Exact baking time will depend upon what is used as filler and how thick the loaf is. When it looks done, I cut it in half to check the center, since we'll be cutting it up soon anyway! :-)

Hope you enjoy!
--A. H.

Once you do this, you wont believe how good it is.. take any one of these meatloaf recipes that everyone sends you.. add at least two cups of pureed veggies to the recipe. You can use fresh carrots, some onion, tomato, celery, and lately we've been putting a whole can of drained green beans in the food processor and adding that to the meat mixture. Use cracker crumbs or bread crumbs to get the consistency right if the veggies make the mix too wet. Also put in a squirt of yellow mustard into the meat mixture, and after you form a loaf, spread ketchup on top before baking, and you can sprinkle a bit of bread crumbs over that too, this gives you that crust you're after. Aside from the veggies being awesome for the kids, it makes the meat moist and tasty, and gets rid of that rubbery meat texture that some meatloaf gets. Try it you wont believe how good it is.

When I was a Nanny to 7 wonderful children I was constantly learning new recipes that the family had collected. This meatloaf is sweet and tangy, moist, just as yummy as you can find. I never used the cayenne pepper or Oregano, I just omitted it.

I usually double the topping and I heat it a few moments in a very small saucepan just to melt the sugar and blend it better.

I also cook my meatloaf for a while without the topping on it, about half way. I also have used a meatloaf pan to drain it a bit instead of lining the pan with foil. It has always turned out so well, I hope you try it and like it.

Cottage Meat Loaf

3/4 cup tomato ketchup, divided use
3/4 cup soft bread crumbs
2 large eggs
1/4 cup chopped onion
1/3 cup tomato juice
2 1/2 teaspoons prepared mustard, divided use
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1 1/2 pounds lean ground beef
2 teaspoons firmly packed brown sugar
1/2 teaspoon crushed dried oregano leaves

1. Preheat oven to 400°F (205°C). Line a loaf pan with aluminum foil; set aside.
2. In a large bowl combine 1/2 cup of the ketchup, bread crumbs, eggs, onion, tomato juice, 2 teaspoons of the mustard, salt, pepper and cayenne pepper. Mix until thoroughly blended.
3. Add ground beef; mix well. Press into the loaf pan.
4. In a separate bowl combine remaining 1/4 cup ketchup, remaining 1/2 teaspoon mustard, brown sugar and oregano. Spread over meat loaf.
5. Bake for 35 to 45 minutes or until cooked through; drain before slicing.

Makes 8 servings.

HI,

Years and years ago my parents were at a restaurant eating 'the best meatloaf' they had eaten. They actually requested to talk to the cook. He said the key is by making it moist and sloppy. -- So over the years my mom used like 1 egg per pound of meat and then the usual crackers ( saltines, ritz.....), onion flakes, spices ( salt, pepper, allspice....whatever you like ) and then enough milk ( 1/2 cup or so ) to make it 'sloppy.' This makes for a very, very moist meatloaf! My mom also has also replaced milk with buttermilk which is also delicious and has added a little sour cream once in awhile. I have personally here and there put in some rice. -- But I was taught sloppy=moist! Yum....now I'm hungry for meatloaf too! B. PS. my mom would cover it with foil and remove foil last 20 min or so to get the crusty top!

I always HATED meatloaf. Just the smell of it would trigger my stomach to make me feel as if I would heave. I could not even be around someone else eating it. A Salisbury steak even was too close a cousin for me to handle. I heard this recipe on TV one morning and I jotted it down and it is fantastic. I EAT MEATLOAF NOW.

2 lbs meatball mix (ground pork, veal, beef mixture)

1 very small potato (I use a red potato)
1 carrot

1 cup Italian bread crumbs

2 eggs

Splash of Milk (calls for 1/4 cup, but I do by eye)

Black Pepper to taste (I use a few shakes 4-6)

Using a vegetable peeler, I slice up the carrot and the potato and then I chop the peels up afterwards to make them smaller in size.

Mix everything in a bowl. I usually put the eggs and milk in last.

Form it and put it in a pan. It was mentioned to put it in a broiler tray so the fat can drain away from the meat. BUT....I am so lazy that I put a piece of parchment paper in the bottom of the baking dish and line the pan with it so that when the meatloaf is done I just drain the fat off, or just remove it from the pan to get it away from the fat, and then I just pour the grease in a plastic ziplock bag to dispose, fold up the paper, and wash out the pan real quick in hot soapy water as quickly as washing off a dinner dish. I don't have a dishwasher can you tell?

Cook at 350 degrees for about an hour.

Serve with brown gravy and your favorite vegetables on the side.

Enjoy!

Italian Meatloaf

I make it even cheaper and better for you. Do you all realize that when they inject the cow with chemicals or breed them so they can be slaughtered in only a few short months that those chemicals and hormones are still there when you put that plate on the table for your family
Look around, children are getting bigger and developing at an alarming rate.
Don't get me wrong sometimes there is nothing like a nice juicy steak, and I won't deny myself but when it comes to ground meat I have found a better way. I use ground turkey meat that is browned with a couple of beef bouillion cubes that I microwave in a half a cup of water and you can't tell the difference, actually I was making spaghetti this way for years and one day when hubby had to shop he bought ground meat and when I served his food he thought something was wrong with the meat until I explained that I had not used the stuff in years. He had formerly told me that he did not like ground turkey. LOL

One package of Ground turkey meat
two bouillion cubes
a half a cup of water
one two eggs
Three slices of ham, I use sandwich meat chopped fine
a large onion
crushed garlic
two tablespoons of soy sauce
half a cup of green olives
Half a cup of black olives
HALF A CUP OF parmesean Shredded NOT GRATED
hALF A CUP OF MOZZARELLA
iTALIAN SEASONING
LAWRY'S SEASONING
BLACK PEPPER
SALT
CROUTONS
SMALL TOMATO PASTE
MIX EVERYTHING BUT THE TOMATO PASTE ALL TOGETHER PUT IN A LOAF PAN AND BAKE AT 300
POUR JUICES OFF INTO A SMALL PAN AS THEY COOK MAYBE AFTER HALF AN HOUR.
COOK ALL THE WAY THROUGH ABOUT 45 MINUTES ALL TOGETHER
I LET IT COOL DOWN AND TASTE FROM THE CENTER JUST TO BE SURE IT'S DONE.
ADD TOMATO PASTE TO THE JUICES AND HEAT MIXING WELL
POKE HOLES IN THE MEATLOAF AND POUR THE TOMATO MIXTURE OVER AND BAKE FOR FIVE MINUTES
LET ME KNOW HOW YOU LIKED IT

AND THEN

I noticed a lot of people mentioning cutting down on fat and not liking greasy meat loaf, so I had to submit a vegetarian version! Tastes delicious (my husband is a big carnivore - raised on a farm with beef cows - and this is his favorite dish in our house), very easy to make and is cholesterol free.

Prep Time: 10 min
Total Time: 45 min
Makes: 6 servings

1 pkg. (12 oz.) frozen Morningstar Farms Grillers Style Crumbles
1/2 cup plain dry bread crumbs
1 small onion, finely chopped
1-2 stalk celery, chopped
1/4 cup tomato sauce
2 eggs, lightly beaten
1/2 cup barbecue sauce (optional)

HEAT oven to 350°F. Microwave crumbles in medium microwaveable bowl on HIGH 1-1/2 min. Add all remaining ingredients; mix lightly. Let stand 5 min.
SHAPE into loaf in 8-inch pie plate; top with ketchup.
BAKE 35 min. or until center is done (160ºF).

Here is a good basic recipe that I make for my family. Even the kids like it. I haven't read all of the responses, so forgive if it is repeated.
Start with 2 lbs of ground turkey (about 7 grams of fat compared to 25 grams average in ground beef). Mix a box of stuffing mix (like stove-top), about a cup of water, 2 eggs, 1/3 cup of milk, & optional BBQ sauce or ketchup. We like the BBQ sauce. Mix everything together, mold into loaf, put into glass baking dish or loaf pan, coat outside of loaf with BBQ sauce, & bake at 350 to 375 for an hour, more or less as needed depending on your oven. Let it set for a few minutes, then slice & serve.

This is my favorite, since it's endlessly variable. :)

1 1/2 lbs. ground beef (or turkey)
1 can condensed "cream of" soup (I like broccoli, mushroom, potato, celery)
1 1/2 cups single or whole grain cereal (corn flakes, Wheaties, Chex, Cheerios)
1 egg beaten w/ ! tablespoon water
1/2 cup chopped onion or 1 tbs. onion powder
salt, pepper

Mix everything together, bake at 350 for 1 hour. My favorite meatloaf pan is one of those interlocking loaf pans where the inner pan has drainage holes, so all the fat drains to the lower pan.

Another really yummy variation - use condensed vegetable soup instead of a cream of soup. Mix everything except soup, then carefully mix in the soup so the veggies stay uncrushed. That way, it's colorful and fun looking when you slice it.

Lipton Onion Soup Mix is the best recipe instead of adding water, I add Heinz 57 sauce and the ketchup. I also add Quaker Oats and Italian Bread Crumbs. I do not like greasy meatloaf lol. With about a 1 1/2 of ground meat. As for a topping, I use Ketchup mixed with just a little brown sugar to not make it bitter. Make sure it is firm when you put it in the pan or it will be greasy and watery. If you want it to cook quicker divide into littler loaves and put in a cake pan. You don't have to even put salt or pepper in the recipe and my children love it better than their one grandma's. Chili is also another great food to make batches of and keep on hand. My 21 month old loves soups.

I didn't read all the responses but for whatever recipe you choose...
I make littler loaves instead of one big one because it cooks faster and wrap the mixture around a stick of string cheese before you bake it...make sure then ends are closed. Some will still leak out but my kids love it.

So glad you got so many great-looking recipes! I skimmed through them all, and I might have missed what I was looking for, but I have one more suggestion...crock pot!!! While we still love meatloaf in the oven, the crock pot has revolutionized our meatloaf-making. Mix up your favorite recipe and shape it in loaf form (or whatever will fit neatly into your crockpot). Line your crock pot with a slow-cooker liner and place the meatloaf in the liner. Cook the meatloaf on high 3-5 hours (depending on size - ours are usually 1lb, not 1 1/2 lbs of meat, so they usually cook in 3 on high) or on low 8-10. This is awesome for when you have to be out for a while but need a warm meal as soon as you get home. It is also awesome because you have a nice meatloaf texture without it drying out as it often does in the oven. Sorry to add more to your reading, but I just now saw this thread and couldn't resist! :-)

SH,

I just had to repy to your meatloaf request. I read through the responses that you already recieved and there were a lot of great ideas already. I have 5 boys and we eat lots of meatloaf, because its something that everybody loves.

My basic recipe goes something like this (although I don't usually measure)
Ground meat (beef, or turkey whatever you have or whatever is on sale)
Corn flake crumbs (my mom always used them and now so do I)
1 Beaten egg
salt
pepper
onion powder
garlic powder
a good squirt of ketchup

Mi with your hands and put in greased covered casserole dish then squirt ketchup on the top and spread it around like a frosting, it should be pretty well coated because it will reduce down a bit as it bakes.
Bake 350 degrees covered for 30 minutes, then take the lid off and bake for another 15-20 minutes or until its no longer pink in the middle.

A few other things we do with the meatloaf mixture is to make them into patties and fry them in olive oil right on the stove top, makes great burgers.

make them into meatballs-a cookie dough scoop works great for this- one tip also if you make the meatballs and put them on a cookie sheet to bake (350 degrees for about 30 min) but refrigerate the meatballs before you bake them for about an hour (or longer) they will not fall apart after they are cooked.

Another thing I do that is great in the crock pot especially or you can do it in a casserole dish in the oven is to peel and slice potatoes thinly and layer them with salt and pepper and onion (or onion powder) in the bottom of the dish then place your meatloaf mixture directly on the top of the potatoes, top your meatloaf with ketchup and bake 350 degrees (covered) for 1 hour and remove lid and bake for another 15-20 min (approx) until it looks done. Or you can do the same thing in your crock pot then put it on low for 8 hours (or more is ok too).

One last thing we do is to just make a meatloaf using the same recipe but substitute bulk breakfast sausage in place of the ground beef. Its great for breakfast, or breakfast for dinner! With eggs or hash browns or pancakes. You can cook it as a loaf, patties, or meatballs, and its always a hit here.

This is really tasty and super easy. Enjoy!

Makes 4 servings
Ingredients

* 1 1/2 pounds ground beef
* 1 2-ounce envelope onion soup mix
* 1 cup shredded Italian cheese blend
* 1 cup fresh flat-leaf parsley, chopped (optional)
* 2 eggs
* 1 1/2 cups saltines (about 4 ounces), finely ground
* 1/3 cup water
* 1/2 cup barbeque sauce (optional)

Preparation

Heat oven to 400° F.

In a large bowl, combine the beef, soup mix, cheese, parsley (if using), eggs, and saltines. Add the water and combine.

Transfer the meat mixture to a baking dish and form it into a 9-inch loaf. Bake until cooked through, about 40 minutes. If using barbecue sauce, remove the meat loaf from oven after 25 minutes and pour the sauce over the top. Return to oven for about 15 minutes more.

To Freeze: Wrap the uncooked meat loaf in a large sheet of aluminum foil and cover with plastic wrap. Store for up to 3 months.

To Reheat: Thaw overnight in the refrigerator. Cook according to the recipe.
Nutritional Information

Calories:
630 (55% from fat)
Fat:
38g (sat 15g)
Protein:
45g
Carbohydrate:
25g
Fiber:
1g
Cholesterol:
241mg
Sodium:
1,300mg

Real Simple, APRIL 2006

I found some recipes on Foodtv.com and combined them together using the ingredients I liked best. It comes out so good.

1 lb ground beef
1/2 onion chopped
1 green bell pepper chopped
1 egg
1/2 cup ketchup
1/2 cup seasoned bread crumbs
1 tbs Worcestershire
garlic (granulated)
salt and pepper

sauce: about 1/4 cup ketchup, a dash or 2 Worcestershire, pepper.

Preheat oven to 350.
Combine all ingredients and form into a loaf in a pan. Mix sauce ingredients and spread and cover meatloaf with it. Place in oven and cook for about 1 hour 20 minutes or until thermometer reads about 155 to 160.

Great lean meatloaf recipe:

1lb 97% ground beef (or the leanest you can find)
1/2 cup Heinz 57 sauce
1/2 cup skim milk
1 egg
1/2 cup italian bread crumbs (or homemade whole grain ones)
1t pepper
1t salt
1t garlic powder
1/2 small onion, finely chopped

Mix all ingredients together and place in a loaf pan. Bake covered for 45 minutes at 350, then take the top off for another 10 minutes, or until desired brownness on top.

For the sauce:

Mix 1/2 cup Heinz 57, 1/2 cup beef stock and 1T worcestershire in a sauce pan. Heat through until well blended. Spoon on top of whole meatloaf, or individual servings. Yummy!

Here is yet another recipe for meatloaf :-)
This is our favorite recipe - the red pepper and carrot make it really tasty ! This rrecipe reminds me of the meatloaf at Cheesecake Factory. I got it off Good Eats by Alton Brown.

6 ounces garlic-flavored croutons ( I add garlic powder to regular breadcrumbs)
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Directions
Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

My meatloaf "secrets" are using barbecue sauce instead of ketchup, half ground beef half ground turkey, and layering the whole meatloaf with strips of bacon. The bacon keeps the meatloaf from drying out.

good luck experimenting.

I have to respond, even though you have seen enough recipes!! My husband is very picky about meatloaf and our son is not crazy about trying anything new... Our daughter and I are not fussy at all!! You have to try this one... it is absolutely incredible :o)
Good luck!

Easy Italian Meatloaf

2lbs of lean ground meat
1 pkg (6oz) Chicken Stovetop Stuffing Mix
1 14 1/2oz can Italain style diced tomatoes
4 cloves of garlic minced
2 eggs slightly beaten
1 cup spaghetti sauce divided
1 1/2 cups mozzarella cheese, divided

*You can add chopped onion if desired*
leda

Preheat oven to 375 Mix together all ingrediants except for 1/4 cup of each of the sauce and cheese. Shape into a loaf in a 9x13 pan. Bake 50 mins. top with remaining sauce and cheese and bake an additional 10 mins. Or you can divide the mixture into 4 meatloafs only bake 40 mins add additional sauce and cheese and bake 5 more mins.

these are so good and they freeze well, too!
http://www.foodnetwork.com/recipes/rachael-ray/meatloaf-m...

Oh boy...here we go!

1 package of hamburger meat (of course the leaner the better)
1 raw egg
a sprinkle of salt
a little less of black pepper
1 clove chopped garlic
1/2 finely chopped onion
1 finely chopped celery stalk
1 grated carrot stick
about 1/4 cup ketchup
a sprinkle dried parsley
a dash worstershire sauce or any steak sauce will do
a sprinkle of beef bullion sprinkle stuff (not the cube)
about 2 handfuls of bread crumbs
Do not add green beans

Squish, mix, and pat. The more you work it the more firm it will be. If over worked it will get tuff, but if not enough, it will crack and fall apart.

Cover and bake on 350 for about an hour (depends on the size), remove foil and cook uncovered for about the last 15 - 20 minutes. Let it cool and set for about 5 - 10 minutes before cutting it.

Serve with a glob of ketchup =)

Hi,
just to add a few "extras"....
Make whatever meatloaf recipe you prefer - my grandmother always used a combo of different meats, including pork, to make it flavorful. When you are forming the loaf, form it around 2 hard boiled eggs, laid end to end, so that when you slice it (after cooked) you will have a circle of egg in the middle per slice. She had some ketchup mixed in there, as well. When the loaf is formed, lay some strips of uncooked bacon across the top, in a criss cross, again, so all the pieces will get some when it is sliced. There probably will not be any leftovers - it will get gobbled up the night you serve it!! Good luck!!

So I can't wait to try some of these recipes too....just a hint for you, to keep your meatloaf from becoming greasy, place sliced bread in the bottom of the pan and it soaks up the grease for you!

I, too, was hungry for meatloaf recently, but I didn't want to fuss so here is another simple alternative to consider.
I think you have enough delicious recipes to choose from so I'm sharing a different method.

In my non-stick skillet - with NO heat on yet, I added all of the ingredients and mixed well right in the pan... no messy hands. When completely mixed (particulary the egg), I turned the heat on medium and starting frying (yes, it's a "loose meat meatloaf". At first it starts sticking as the fat from the meat doesn't cook off immediately.... just keep scraping the bottom and work quickly and break up the meat finely as you go.... it turns out great when done and you can put it in a soft shell wrap like a taco. If there is grease in the pan, you'll want to drain but you'll have all the flavor of a meatloaf. You can add cheese and tomato on top too. Enjoy. It's worth a try.

I never measure -- I just add quality hamburger, ketchup, italian bread crumbs and additional italian spices, egg, and garlic - fresh and powder, and a bit of grated parmesan.

hmmm lets see if i can remember my moms....

hamberger
1 egg
1 pack of saltines (crushed a good job for the kids lol)
1 can of cream of mushroom soup
mix it all together and cook 350 or 375 (we have an electric oven) for an hour i think. serve with whatever you want and its great to dip katsup.

Oh my goodness! I see how many answers you got. Well, here's one more.
MY HUSBAND and my guests all claim I make the BEST MEATLOAF, and my hubby gets mad when I divert from it. But are you ready for this? It is the MEATLOAF RECIPE on a BOX OF LIPTON DRY SOUP...(I use the BEEFY MUSHROOM or the MUSHROOM ONION SOUP variety). I do divert from it, a little, I USE the GROUND MEAT LOAF MIX of 3 KINDS OF MEAT...PORK, BEEF and VEAL. Many supermarkets carry it, it is equal parts of the 3 meats. I buy about 2 lbs. worth of the combined meats, and add a PKG of dry soup, the bread crumbs (sometimes I make my own), 2 eggs, and ketchup and water. I cannot believe they like it so much! I make so many things from scratch, cook without recipes, I am an accomplished cook, YET they love this very simple version of Meat Loaf! GO FIGURE!
One very important thing though.. DON'T COOK IT IN A PAN, in a meat loaf pan, cos it gets too greasy. I always hand MOLD IT into a round or an oval loaf shape and put it on a RACK on a pan, in a 350 degree oven for about an hour, to an hour and 20 mins. Glaze/coat the outside with ketchup or some kind of tomato sauce.

I've got a great one for you that everyone, even kids love. It's weird though - you make the meatloaf the usual way (bread crumbs, egg. etc.), but add tomato sauce (about 6 oz. of an 8 oz. can). Then you put out a large piece of waxed paper and place the whole thing on it. Spread it out into a thin and large rectangle, like the size of the wax paper (1/4" thick or so). You have to really work it until it's this size. Now the fun part...layer some dry salami slices on top the meatloaf and then add shredded mozzarella. Now grab the narrowest end of the wax paper with your fingers to pull the whole thing up a bit, and roll the meatloaf just like a jellyroll loaf. Place it (sans wax paper!) in a loaf pan and bake at 350 for 1 hour to 1 hr. 15 min., pouring the fat off at about 50 min. At that point, use the bit of saved tomato sauce to pour over the top, and bake the rest of the time (10 min. or so). You'll LOVE it, and it's really easy.
Enjoy,
M.

Disney Mickey's Meatloaf
2 lbs ground beef
1 lb ground pork
1−1/2 onions, diced
1/8 Teaspoon garlic, granulated
2 cups bread crumbs, fresh
2/3 cup cold water
1/8 Teaspoon thyme
1/4 cup parsley, chopped
1 whole egg
1 Teaspoon Worcestershire sauce
1/8 Teaspoon salt
Soak bread crumbs in cold water and set aside. Saute diced onion until
tender. Set aside and allow to cool. Pre−heat oven to 350 degrees. In a
large bowl, combine ground beef, ground pork, onions, granulated garlic, and
bread crumbs mixed with water. Mix well and add remaining ingredients. Mix
well and mold into loaves. form in either loaf pans or a meat pan with sides
high enough to hold juices. Bake for 45 minutes to 1 hour.

Let me know if I can help you with any other receipes.
Sincerely, Merna F. ____@____.com

DON'T FORGET THE CHEESE!!!

stuff the middle- make a place in the center-pack it with your fav cheese-shredded cheddar,mixed blends,chunks of mixed- then add the "top" to cap the center cheese filled center and when you slice it- it is cheesy. LOL =)

My favorite one is on foodnetwork.com and it's by Tyler Florence. It's comopletely amazing! It has pork and beef (the pork helps to retain moisture better than the beef), red bell peppers, parsley or cilantro, tomatoes, ketchup... I love love love it. Here's a link to it: http://www.foodnetwork.com/recipes/dads-meatloaf-recipe/i...

You won't be sorry... yummy... I want some now!

I know NOT ONE MORE RECIPE...Noone I know makes meatloaf the way I do...no measuring either!!!

One package (20 oz) ground turkey
One egg
Sprinkle with italian flavored bread crumbs about a cup
One can crushed tomatoes
squirt in some ketchup
One can of sliced carrots, mashed a little
French fried onions-the kind for green bean casserole.(again about a cup)
diced red pepper (green too if you like)
Adobo or salt and pepper to your liking

I mix it all up, spread it out in a 9 x 13 glass pan (not a loaf) and bake for 45-60 minutes-broiling the last 10 minutes or so to get a nice browning on top. I usually serve with garlic mashed potatoes just like someone else had mentioned.

This does not come out tight and dry like your average meatloaf, it is so moist and yummy, but will still cut and serve nicely. Everyone loves my concoction.

I have been doing this for years. I take a package of Stove Top and put it in my food processor to turn it into crumbs and add it like bread crumbs,I also add a beaten egg and a little milk. Its perfectly seasoned. They have a recipe out there now but I have been doing it this way since stove top first came out.

My favorite recipe for meatloaf is on the back of the lipton onion soup mix. You use 2lbs hamburger, 1 package lipton onion soup mix, 3/4 cups bread crumbs, 2 eggs, 3/4 water, 1/3 cup ketchup and preheat oven to 350. cook for 1 hour let cool for 10 minutes. It is so Yummy and it only takes about 5-10 minutes to prepare... it's so easy to do. I never liked meatloaf until i found this recipe.

I love making the meatloaf in muffin pans. You can do this with any recipe. It cooks much faster (about 25 mins). Mini or regular size both work well.

My Mom's secret ingredient in meatloaf is crushed cheese puffs - mmmmm.

OK you said you wanted a recipe not things just thrown together I understand that.

I make very good meatloaf and about 15 years ago I was talking to a friend about us wishing they would invent different meat because we were sick of beef, chicken (I am sure everyone has had a similiar conversation LOL) well the topic got to how to improve meatloaf and she suggested adding a couple of teaspoons of milk to the mixure. that was the clincher--- I now have the best meatloaf it is so moist it wants to fall apart now

Here's an OLD tried and true recipe from the Campbell's Cookbook: Cooking with Soup:

OLD-FASHIONED MEAT LOAF

1 can (10 1/2 oz) condensed vegetable soup
2 pounds ground beef or meatloaf mix (beef & pork)
1/2 cup chopped onion
1/2 cup seasoned bread crumbs
1 egg, slightly beaten
1/2 to 1 teaspoon salt (to your taste)
Dash pepper

Combine all ingredients; mix thoroughly. Shape firmly into loaf and place in shallow baking pan. Bake at 375 degrees for 1 hour 15 minutes.

* Sometimes I use less meat (1 1/2 lbs.) and it still
comes out fine.

* Sometimes I use a loaf pan and sometimes I use a
foil-lined cookie sheet.

* After an hour you can add tomato slices and/or 1/2
cup shredded cheese on top and bake for 15 more minutes.

* I find it is best to let the meatloaf sit for 10-15
minutes after baking for easier slicing.

**Enjoy**

My recipe isn't so different than the others, so I would second enough milk to make it slightly soppy.

Secondly, my family is really into the crusty outside - and then on a Bobby Flay show wensaw him use a foil covered rimmed baking shhet with the mealoaf free formed on it. It cooks faster, has more crust, and doesn't boil in its own fat, which runs away.

Leftovers,, the Bakers Crust makes fantastic panijnis with meatloaf and muenster cheese.

For that crusty browned top I put it in muffin tins and that way everyone gets the crusty part. I got the idea from Rachel Ray. I also use Ketchup instead of Tomatoe sause. I always have it on hand and it is not as bitter. You may want to look up food network for some great easy recipies for meatloaf. Good luck!
T.

I know you've gotten tons and I've printed a few of them out already. I've got one that is totally different than the others and am sending it along to you just to give you another idea. I came up with this after attending a bbq and the person who made the burgers gave me the idea to re-create my own meatloaf recipe. Here it is:

1 pound lean ground beef
1 pound ground italian pork sausage
1 egg slightly beaten
1/2 cup plain bread crumbs
1 cup salsa (I like Newman's Own Mild Salsa)
3 minced garlic cloves
1/2 onion finely chopped
salt and pepper to taste, but you won't need much because there is already seasoning in the salsa

Mix all ingredients very well. Place in a 9x13 baking dish and shape into an oval. Drizzle with extra virgin olive oil and smooth over with hands so it is completely covered. Drizzle with a little ketchup. I then cover it with foil and bake it for 1/2 hour at 425 degrees and then bake for another 15-20 minutes uncovered. The internal temperature needs to reach 165 degrees before it is done.

I love how easy this is without a lot of chopping and dicing, but I do look forward to trying some of the recipes you've received as well.

okay - this is off the top of my head since I'm at work, but I just made it a couple of nights ago so still fresh in my memory:

2 lbs ground beef
1 pkg. onion soup mix
3/4 c ketchup
3 eggs
1-1/3 c. bread crumbs
1/3 c. warm water (not sure on this - use only to get to the right consistence)
1 small (8 oz) can tomato sauce

mix all ingredients by hand except for the tomato sauce. fill loaf pan and spread tomato sauce on top (to get that nice crusty browned top), and bake at 350 for an hour (may take longer - just keep checking until it's done).

This is YUMMY!

Okay, I sell Tupperware and live in Arizona so heating up the oven is not the best. Believe it or not you can cook all the meatloaf recipes in the Oval Microwave Cooker for 9 minutes or so depending on your microwave. You do not have to heat up your home or wait over an hour for your dinner. I love meatloaf and it is a bonus to use Tupperware. You can also cook chicken and it is so tender. I did not believe it myself until I tried it.
Thought I would share, thanks for all the recipes.
C. Hall
###-###-####
www.my2.tupperware.com/cindyluhall

Just wanted to add one that was always a hit. Use whatever meatloaf recipe you want from your 50+ responses (great question and yummy responses)!! Add mashed potatoes to the outside of the meatloaf. Pat mashed potatoes around the entire, almost cooked meatloaf. I also drizzled melted butter on top. Bake for 15-30 minutes longer. Slice and serve with gravy. This is so good and so easy!! It is an old recipe and believe it was called Meatloaf in a cloud. Enjoy!
LJ

I usually use ground turkey- not all white(around 1-1 1/4 lbs). finely chop one omion and a few cloves of garlic. Saute in olive oil til translucent. mix turkey and one raw egg lightly beaten. take 2 pieces bread any kind and wet with water, then squeeze all the water out and cruble into turkey and egg mixture. Add onion/garlic mixture. Add salt and pepper. Put in loaf pan. pour 1 can tomato soup on top (do not dilute) bake in loaf pan at 350 for 45 min to 1 hr until edges are slightly brown and tomato topping is bubbling. A friend of mine loves this recipe so much she ate a double recipe in a 24 hour period!!

I see you have gotten an amazing response to this question. I thought I would go ahead and share my recipe. I found this recipe several years ago and I have since asked my husband if he would like to try more and he doesn't even want me to try any other recipe. http://www.tasteofhome.com/Recipes/Mom-s-Meat-Loaf
When I make it, I put it on a broiler pan(I line the bottem of the pan with foil which makes for easier clean-up as well as less fattening meat loaf:)) and I make balls instead of loaves. My kids LOVE this and could eat 1-2 meat balls each(these balls are not small, probably the size of a baseball).
Good luck and God bless.

Hi,
I've got a GREAT one that the kids love, even the non-meatloaf eaters! It's Ina Gartens turkey meat loaf. You can find it online at the foodnetwork.com - Just put turkey meatloaf in your search once you get there and look for Ina Gartens from The Barefoot Contessa. It's super easy too!

I saw you have a ton of recipes to try, but I wanted to add my 2 cents. Mine is very simple, the kicker is the sides that go with it. I use 1lb hamburger, or mix it up with ground turkey, sausage, etc. Mix in garlic and onions, chopped. Add a dash or 2 of worstershire. Add seasoning of your choice. I use just salt and pepper. 1 egg (heard on Good Eats that you only use 1 egg, no matter how much meat you are using -love Alton Brown:-) )Then add bread crumbs until it is not as runny.... Cook. Then for the big tadah - I heat up one can of peas and one can of stewed tomatoes. When the meatloaf is done, just put a slice on your plate and top with both veggies. My husbands grandmother always made it this way and I was skeptical at first, but haven't made it different ever since. -P.S. if you like the crunchy outside, try making mini loaves instead of 1 large one. -Enjoy!

I've never used a recipe and always thought there were much better things to do with ground meat but meatloaf is one of my daughter's favorites. We use ground chicken, grated carrots and I like to use oatmeal instead of bread crumbs. Sometimes I add worcheshire sauce or ketchup or diced tomatoes. What we always do, and maybe this is why my duaghter loves it, is my daughter gets to shape it and decorate it with ketchup.

I use stuffing. I hated meatloaf growing up, but my husband loves it so I had to find a recipe! For 2 lbs of meat you use 1 pkg of dry stuffing mix. Then you just put in whatever you like on your hamburgers. We use katsup and mustard (just a little mustard). About 2 min before cooking time is up pour a mixture of katsup, brown sugar, and mustard (little) over the top and let it get crispy. Sometimes I'll throw french fried onions on top too. Look at Kraft food and family website. They have a lot of variations.

I know you have already gotten so many recipes but you have to look up the Longaberger recipe. It is AMAZING. I made it for another family and doubled the recipe for one for our family. SOOO good. If you cannot find the recipe online, get back with me and I will type it out to you.
____@____.com

Ground round, crushed crackers-sometimes I use rice--shredded cheese, 2 eggs, a little chopped onion, mix, and form, 4 strips of bacon on top-a little bbq sauce(I like the chicken and ribs) bake! Everyone goes on and on about my meatloaf!!

Yum! I have several that I like and I see that you've gotten lots of great leads here. My only addition would be to suggest that you try half beef, half turkey. For some reason, my family and I agree that this gives the best flavor by far, versus one or the other. I do the same thing when I make meatballs now. You might want to give it a try! good luck

I hope after all is said and done you will post your favorite of what you have received. I too love meatloaf and am not a big fan of the way I have been cooking it lately so always willing to try a new recipe!

Good luck in your culinary adventures!

Jules

I am so glad you asked this question. These were so much better than one's I've been looking on the internet at. They're simple and I love the crock pot one's too.
Thanks again!

I don't see one recipe with chopped green pepper. I am not fond of meat loaf, and after some of the girls at work told me about gr pepper, I started making it with that. I chop several onions and a gr pepper in my cuisinart, add an egg and oatmeal and all kinds of seasoning. It is very good.

All of thesse sound great my mom used to use alphabet soup by cambells instead of or with tameoto sauce.

eggs, cooked rice, can of vegetable soup, can of tomato sauce. Use half the can with brown sugar, some maple syrup and allow to brown on top.

I know this is late but I just saw it. All those recipes sound great, but I thought I would give you one more that is yummy.

I take, about a lb of ground round and 1 lb of ground pork. Add an egg, spices (any that you like) soy sauce and bread crumbs. My kids don't really like onions or green peppers so I leave them out if you kids like them I would put them in. I cook the meatloaf for approx 45 mins. In the meantime make garlic mashed pototes. When meatloaf is almost finished I remove put the mashed pototes on top sprinkle with mexician cheese and return to oven till cheese is melted. I have gotten people to eat meatloaf this way that don't even like meatloaf. Hope you try it and enjoy.

S H,

Thanks for asking this question. Now I have a bunch of new recipes to try. I especially like the ideas of adding the ground veggies to the mix and the Paula Deen recipe sounds yummy!

J.

I have a new one each time as well. I do an Italian one with mozzarella, Italian bread crumbs, an egg, garlic, pasta sauce, etc....or I do an Asian one with soy sauce, ginger, panko break crumbs, etc...I love experimenting with different flavors - you really can't mess it up. Pick a theme and go for it!

I know this is old but I just read it! Go to http://www.kraftfoods.com/kf/recipes/marvelous-mini-meatl... My favorite is the Italian one. My whole family loves it and it's so easy to make!