Give me your best meatloaf recipe

[WhyisaTexasgirlinPA]

Just so all the great cooks here can feel good, here is a recipe within my family that hopefully will not be passed down through the generations:

Ground beef, CLUMPS of soggy bread, HUGE chunks of onion and bell pepper - mix together without any seasoning. For authenticity be sure several clumps of soggy bread stick together so when served I get a huge wad of sogged out bread on my plate. Bake until the edges are burned beyond recognition. Enjoy.

[ken5050]

It is..and you don't then need ketchup or chili sauce on the meatloaf..do let me know how it turns out..

[Westlander]

Kangaroo Tail Soup

1 Kangaroo Tail
2 litres Water
1 Stalk Celery
1 large Carrot
10 Peppercorns
1 large Onion
Cloves
30 grams Flour
30-60 grams Dripping
Salt
Tomato Sauce

Wash, scald and dry the tail and divide the large joints at the root and shake in the flour. Heat the dripping and brown the pieces of tail.

Add the water and gently cook for 4 hours, or until the meat is tender. Strain the stock into a large basin. Take out the pieces of tail and dip into boiling water to remove excess fat.

When the stock is cold, skim off the fat which will have formed on the top. Return the stock to the pan adding the vegies, salt, peppercorns and cloves. Cook until the veggies are tender and soft, press vegetables through a strainer, return once more to the pan and thicken with flour, which has been made into a thin paste with milk or water. Stir, and once more bring the soup to the boil.

Add the tomato sauce, simmer for a further 5 minutes so that the flour is thoroughly cooked, then serve the soup hot.

The pieces of Kangaroo Tail can be reheated in a thick gravy flavoured with a little walnut vinegar and served separately, garnished with chopped pickled walnut ...yum! .....and finally,a recipe where splatter doesn't matter, maybe a shovel on the freeway will save some time.

[Mrs. Darla Ruth Schwerin]

"Instead of bread crumbs use crushed Frito's."

Adding these really gives a nice taste, having tried them in meatloaf because I was all out of crackers. I've also used crushed Fritos for coating mixes on other foods, as well as plain, dry cereals.

[lawnguy]

Secret ingredient: Sage

How much would be appropriate say for 1 lb of meat?

[ExSES]

Now, let me have your favorite meatloaf!!

Since no one has mentioned it yet... Use a can of cream of mushroom soup as a topping for the meatloaf then, serve with rice (preferably brown or yellow rice)...

[secret garden]

You forgot to add the final part. Serve with a BIG bottle of ketchup! ROR!

[Oorang]

For a "fancy" meatloaf (hmmm, is that a oxymoron?) try a stuffed meatloaf. Saute various diced veges: garlic, onions, bell peppers, mushrooms, etc.
Prepare the meatloaf according to recipe. Put half the meat mixture in the pan forming an indentation in the center. Put the sauteed veges in the indentation and top with the remainder of the meat mixture. Bake according to recipe.

[colorcountry]

Ahhhhhh, you're a good, old fashioned, gramma like me!

My recipe if just like yours. Sometimes I use leftover rice instead of oatmeal. And I've used creamed soups (like mushroom or celery), or tomato sauce instead of milk or half & half.

My kids and grandkids even like it and it's just like my mom used to make.

[xsmommy]

my mom's meatloaf was dry and disgusting, but i like the one i make. not globs of soggy bread though< YUCK!

[Mrs. Darla Ruth Schwerin]

Thanks. Anything with sauteed onions and mushrooms is all right by me...

[grame]

We have Sunday dinner here once a month or so, the last time I had left the impression with my daughter in law that we would either have spaghetti or meat loaf. (They may be grown but they still want to know 'What's for dinner, mom?') We decided on spaghetti because we were going out of town for church. As everyone was arriving, my daughter in law saw that spaghetti was the choice and said Joshua, one of her 6 yr old twins, had been rooting for meat loaf. He was only a little disappointed because we had a great big chocolate cake that helped him forget. There is never quite enough meatloaf though because I like it for lunch sandwiches.

[Political Junkie Too]

My favorite meatloaf is from Cooking Light magazine.

Italian Meatloaf with fresh Basil and Provolone

• 1 cup boiling water
• 1/2 cup sun-dried tomatoes, packed without oil
• 1/2 cup ketchup
• 1 cup seasoned breadcrumbs
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh basil
• 1/2 cup (2 ounces) shredded sharp provolone cheese
• 2 large egg whites
• 2 garlic cloves, minced
• 1 pound ground round
• 1/3 cup ketchup

1. Combine boiling water and tomatoes in a bowl. Let stand 30 minutes or until soft. Drain tomatoes. Finely chop.

2. Preheat oven to 350 degrees.

3. Combine 1/2 cup ketchup, and the next 7 ingredients (breadcrumbs through beef) in a large bowl.

4. Add tomatoes to meat mixture.

5. Shape meat mixture into a 9x5-inch loaf on a broiler or loaf pan.

6. Spread 1/3 cup ketchup over meatloaf.

7. Bake at 350 degrees for 1 hour or until thermometer registers 160 degrees.

8. Let stand 10 minutes before slicing. Cut into 12 slices.

Yield: 6 servings (serving size: 2 slices)

-PJ