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Give me your best meatloaf recipe

Posted on 02/19/2006 7:38:32 PM PST by lawnguy

Okay freepers, I've tried most of the Chili recipes, and they are fantastic. I've tried your fried chicken, and your slow cooker recipes. Superb!!

Now, let me have your favorite meatloaf!!

Thanks!!


TOPICS: Food
KEYWORDS: food; meatloaf; recipes
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1 posted on 02/19/2006 7:38:33 PM PST by lawnguy
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To: lawnguy
Ooooh, there are fried chicken recipes here...? Yum.

Will check back for the meatloaf ones.

2 posted on 02/19/2006 7:42:43 PM PST by Darkwolf377
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To: lawnguy
Meatloaf requires no recipe, that's the beauty.  If it comes out the same two times in a row, you're doing something wrong.

You want Italian, or maybe Cajun?  Tweak it so.  Perhaps a Midwestern style, or Southwestern.

However using fish is never a good idea.  ;-)

3 posted on 02/19/2006 7:43:26 PM PST by quantim (If the Constitution were perfect it wouldn't have included the Senate.)
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To: lawnguy

I use Lawry's mix. Not bad. :)


4 posted on 02/19/2006 7:44:28 PM PST by EveningStar
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To: lawnguy

hhmmm...bread crumbs, preferably half italian and half plain. Ground beef -lean is better. An egg. Chopped onion, tomato sauce (small can should do it), sliced cheese and ketchup.

Mix the meat with enough, but not too many bread crumbs. My mom taught me to do this by sight. It's about 1/4-1/3 the amount of bread crumbs to the amount of meat (so if you have about 2 cups of meat, start with 1/2 cup bread crumbs, see if that feels right) the chopped onion, and tomato sauce and egg. Mix well, shape into loaves.

On the top of your loaves, lay some sliced cheddar or other cheese, then add ketchup over the cheese in a generous amount. This carmelizes a bit during cooking, and adds an interesting taste. Tomato sauce doesn't do it as well.

Bake at 350 until done.


5 posted on 02/19/2006 7:49:35 PM PST by Knitting A Conundrum (Act Justly, Love Mercy, and Walk Humbly With God Micah 6:8)
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To: lawnguy
ive tried all sorts of meatloaf "experiments" but this is the
way my son likes it the very best...

lean ground beef
1 egg per pound of ground beef
crumbled saltines ... i just guess on the amt.
a med. chopped onion
generous dollop of worchestershire sauce

mush it all up, put in a loaf pan
bake at 350 til its done

my kids love cold ketcup out of the fridge
dolloped on top
6 posted on 02/19/2006 7:58:13 PM PST by leda (Dream a better dream and work to make it reality!)
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To: lawnguy

1/2 cups chopped onion
1/2 cup finely chopped celery
2 garlic cloves, minced
1 1/2 teaspoons dried thyme
2 tablespoons butter
2 teaspoons salt
1 teaspoons ground pepper
2 cups chopped mushrooms
1 1/2 pounds ground chuck
3/4 pound ground pork
1 cup bread crumbs
2 large eggs, beaten lightly
2/3 cup bottled chili sauce or ketchup
A 14- to 16-ounce can stewed tomatoes, drained and chopped
1/3 cup minced fresh parsley leaves
3 slices of lean bacon, halved crosswise

In a skillet cook the onion, celery, garlic and thyme in the butter over low heat, until the onion is soft. Add the salt, pepper, and mushrooms, and cook over moderate heat, stirring, until the mushrooms are tender and the liquid is evaporated. Transfer the mixture to a large bowl and cool. To the bowl add the chuck, pork, bread crumbs, eggs, 1/3 cup of the chili sauce, the tomatoes, and parsley and stir the mixture until it is combined well. Form the mixture into a 10-by-7-inch oval loaf in a shallow baking pan, spread the remaining 1/3 cup chili sauce over it, and drape the bacon pieces across the meat loaf. Bake in the middle of a preheated 350 degrees F. oven for 1 hour,


7 posted on 02/19/2006 8:08:24 PM PST by tapatio
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To: lawnguy

How much are you willing to pay? ;)


8 posted on 02/19/2006 8:09:13 PM PST by derllak
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To: lawnguy

I don't have a recipe per se, except that I avoid meatloaf at all costs. One of the nice things about being an adult. Mom made some great dishes, but I have always detested meatloaf.

Come to think of it, I can't stand the music of Meat Loaf either. Bonus.


9 posted on 02/19/2006 8:11:05 PM PST by relictele
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To: lawnguy

2 to 3 lb. lean Ground Chuck
1/4 to 1/2 C. finely diced Sweet Red Pepper
1 teaspoon minced Garlic (or to taste)
1/4 to 1/2 C. diced Onion to taste
1/2 teaspoon Black Pepper (or to taste)
Lightly salt as crackers already add salt.
1/2 to 3/4 cup finely crushed Saltine crackers
2 eggs, lightly beaten
1 can Hunts tomato sauce for meatloaf (reserve about 1/4 of it and add equal amount of ketchup to the reserve).
If you can't find this tomato sauce, just use more ketchup.
Add about 1 C Ketchup to meat mixture
Mix thoroughly, shape into a loaf, spread tomato sauce/ketchup mix on top.
Bake uncovered at 350 until done(approx. 1 and 1/2 hours).
As soon as I remove it from the oven, I gently tip the pan enough to pour off access fat before it absorbs back into meat. Let it cool 20 to 30 minutes before slicing to avoid slices falling apart.
In the spring, I lay asparagus lengthwise randomly inside meatloaf mixture. It looks pretty when sliced and tastes good too.


10 posted on 02/19/2006 9:35:58 PM PST by Proud Conservative2 (As soon as you settle for less, you are stuck with less.)
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To: lawnguy
I kind of use basic meatloaf ingredients, but have successfully used pork rinds instead of bread/crackers for a really low carb loaf.
11 posted on 02/20/2006 12:10:49 AM PST by yhwhsman ("Never give in--never, never, never, never, in nothing great or small..." -Sir Winston Churchill)
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To: Proud Conservative2; leda; tapatio
all sound good..justed wanted to add two small suggestions you might want to try...

1.add a coarsely grated carrot to the mixture...It adds to the taste and texture...

2. consider a glaze for the meatloaf...when you first put the loaf into the oven, add one cup of tomato sauce to a small saucepan over low heat...add 3tbsp brown sugar, 2 tbsp honey, 1/2 tsp ground ginger, lemon zest optional...stir constantly, mixture reduces and thickens..it's done when you draw a spoon across the pan bottom, and the glaze doesn't run back to fill the void...(note..taste it often..you may like it sweeter or tarter..add more of whatever it takes...)

About 15 minutes before meatload is done, remove from oven, pour glaze on top..and return to oven tofinish cooking....Hint..when you shape your meatloaf, if you make a slight depression in the top of the loaf...it keeps the glaze there..

enjoy

12 posted on 02/20/2006 3:27:27 AM PST by ken5050 (Ann Coulter needs to have children ASAP to propagate her gene pool. Any volunteers?)
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To: lawnguy

meant to ping you to #12


13 posted on 02/20/2006 3:28:24 AM PST by ken5050 (Ann Coulter needs to have children ASAP to propagate her gene pool. Any volunteers?)
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To: lawnguy
Suggestions to any basic meat loaf recipe:
Instead of bread crumbs use crushed Frito's. Instead of ketchup or tomato paste/sauce use any bottled bbq sauce.
14 posted on 02/20/2006 8:18:23 AM PST by Oorang (Tyranny thrives best where government need not fear the wrath of an armed people - Alex Kozinski)
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To: Oorang

Secret ingredient: Sage


15 posted on 02/20/2006 8:20:54 AM PST by dakine
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To: lawnguy
1 1/2 pounds gr chuck
3/4 cup oatmeal
1 cup milk or half & half
1 egg
1/2 cup finely chopped onion
1 tbsp A1
1 tsp Morton's Nature's Seasoning
Bake in loaf pan at 350 for about an hour or so.
During last 15 minutes, top with 1/2 cup catsup, 1/4 cup brown sugar and 2-3 tsp of Worcestershire sauce mixed together. (diced red pepper, optional, but great addition)
16 posted on 02/20/2006 9:19:27 AM PST by grame ( grammy to 10 precious gifts from God.)
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To: lawnguy
I usually mix Worcestershire sauce into mine. Plus egg, onion, garlic... And sometimes I use oats insteada crumbs.

Meatloaf is pretty flexible! That's the beauty of it.

Had some *really* good meatloaf the other day - apparently they used Ritz crumbs. It was tasty!
17 posted on 02/20/2006 9:22:24 AM PST by RosieCotton
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To: ken5050
2. consider a glaze for the meatloaf...when you first put the loaf into the oven, add one cup of tomato sauce to a small saucepan over low heat...add 3tbsp brown sugar, 2 tbsp honey, 1/2 tsp ground ginger, lemon zest optional...stir constantly, mixture reduces and thickens..it's done when you draw a spoon across the pan bottom, and the glaze doesn't run back to fill the void...(note..taste it often..you may like it sweeter or tarter..add more of whatever it takes...)

This sounds GOOD!!!

18 posted on 02/20/2006 9:35:38 AM PST by lawnguy (Give me some of your tots!!!)
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To: RosieCotton
I use Ritz crumbs in my meatballs, oatmeal in my meatloaf
19 posted on 02/20/2006 9:36:48 AM PST by grame ( grammy to 10 precious gifts from God.)
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To: relictele
Mega-Dittoes!

Meatloaf = A thorough waste of meat and music.

20 posted on 02/20/2006 9:39:08 AM PST by N. Theknow (Kennedys - Can't drive, can't fly, can't ski, can't skipper a boat - But they know what's best.)
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