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I would like a recipe for meat loaf. I have tried to make it the way my Mother-in-law did with applesauce and ketchup but I just am not crazy over it. Thanks all!

I don't like sweet in my meatloaf. I use tomato sauce instead of ketchup. And I don't have much of a recipe but I'll try:

1 pound ground beef
1/2 cup bread crumbs, cracker crumbs, or uncooked oatmeal
1 egg
1/2 finely minced onion
2/3 can tomato sauce
salt, pepper, other preferred seasonings to taste
splash of milk until it's not too, too dry

Mix well - yep with hands. Pat into a loaf pan. I always run a finger around all edges to move it away from the pan. Place sliced onion on top, pour remaining tomato sauce over.
Bake at 350-400 for 45 minutes to an hour. Let it sit for a bit, then pour off any floating grease.

That's my "American" meatloaf. Sometimes I pat half the meat in the pan then add a layer of cheddar cheese, top with the remaining meat sealing edges. When the cheese starts to ooze, I know that it's done.

For "Italian" meatloaf, add some Italian seasoning and subsitute mozzarella cheese for the cheddar.

I made a meatloaf I saw on TV because I thought the kids would find it fun. It had boiled eggs in the center. Well...the kids (and hubby) didn't find it as "fun" as I did.

Meatloaf
Serves 4

¼ cup finely chopped sweet yellow onion
1 cup fresh bread crumbs or 1/3 cup dry bread crumbs
1 egg
½ cup milk
¾ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 ½ pounds lean ground beef

Mix in order given, adding ground beef last and tossing
to mix but do not over mix or meatloaf will be tough.

Grease a low sided baking pan. Preheat oven to 350˚.
Spoon mixture into pan and with the back of a fork, shape into a loaf.
Bake about 45 minutes.
Immediately loosen loaf from the bottom and sides of the pan with a sharp spatula and lift out onto a serving platter. Let set for 5 minutes before cutting to serve.

You can double or triple the amounts of all ingredients to make enough for more servings easily. Baking time may need to be increased to 60 minutes.

Thanks all. I have always removed the grease right away after cooking, and I think that was one of my mistakes, I will try tomato sauce instead of Ketchup and I noticed milk, another ing. I was missing.Thanks.

quote:

Pat into a loaf pan. I always run a finger around all edges to move it away from the pan.

When I make meat loaf I just make it up as I go along. Never put ketchup on it or in it.

One thing I do, is after patting it into the pan is to turn the pan contents over in my hand (I don't use a 5" X 9" pan but smaller) and then replace the loaf upside down in the pan. This would serve the same purpose of running your finger along the edge and also give the meat loaf a flat top as well as bottom.

Like LOS, I don't use a recipe.

Use ground beef, onions, spices, worchestershire sauce, egg, bread. Add milk if it seems a bit dry.

What is different from what is posted is that I use fresh bread, torn into small pieces or cubed very small. It makes the meatloaf a lot moister than the bread crumbs I used to use. Also, I usually use half beef and half ground pork (often spicy).

If you pour the grease off too soon, you are also pouring off whatever moisture is in the juices. That's MHO anyway.

I don't use a recipe either but I do use meat that is at least 10% fat or mix both 10% & 3%...otherwise it is tooooo dry!

I use...
1-1 1/2# ground beef
a can of tomato sauce
1-2 eggs, slightly beaten
chopped onions
chopped bell peppers
salt/pepper
maybe a squirt of bbq sauce
some oatmeal
some panko
some bread crumbs
mix all until everything is wet & well mixed.
into a loaf pan & into the oven @ 350º for about an hour.
Depending on my mood, I may add some other spices just to see what happens...like it. seasoning.

I don't use a recipe either, but my meatloaf pleases my family. I use ground beef, an onion chopped fine, and egg or two, salt and pepper, dried parsley, a dry oatmeal (not too much).

I mix everything together using my hands. I squish and squeeze until the texture is fine and then I pat the mixture into a loaf shape. I spread tomato catchup over the top before I bake.

My family likes plain simple meatloaf, without "weird" (in their words) flavors or additives.

Late to the party.

My meatloaf contains, in whatever amount seems necessary:

ground beef
torn bread (as if making stuffing)
diced onion
garlic powder or diced fresh garlic
salt and pepper
egg
milk to moisten

Sometimes I will mix in some ketchup, not always.

I bake mine in my iron skillet. If I have a fatty ground meat (i.e. 80% or so) I will put it on a little rack I have that came out of my small pressure cooker).

I "think" I remember from America's Test Kitchen that the milk and bread act in concert to keep the loaf tender and moist (panade(sp?). Some chemical explanation that I did not pay much attention to at the time. Here's a link where Chris Kimble explains the milk/bread theory:

http://www.katu.com/amnw/segments/64123822.html

To me, my perfect meatloaf dinner is served with boiled potatoes and canned green peas. Yum.

This message has been edited. Last edited by: MyLifeVacation1,

I don't have a recipe to share, but a very useful help hint. If you're one of those people that hates to mix things with your hands, or where using your hands actually hurts you, use your Kitchenaid mixer! That's what late DH did. It gets everything mixed together completely. Same when making sausage balls.

Another one who wings it when making meatloaf.

I use a mix of beef and pork. I also use oatmeal instead of bread or bread crumbs and my short cut is to use a mild salsa; no onion chopping, adds flavor and some tomato; along with an egg, salt and other seasonings. If it seems dry I'll add some tomato sauce.

Here are 3 really great tasting meatloaf recipes:

The following recipe is from food.com

Meatloaf: Yes, Virginia There is a Great Meatloaf!
(This recipe already has 924 reviews.)
http://www.food.com/recipe/mea...great-meatloaf-54257



The other great tasting meatloaf is from the Taste of Home website:

Glazed Meat Loaf
http://www.tasteofhome.com/recipes/Glazed-Meat-Loaf-2
Be sure to also read the review I posted about the recipe.
I hope it is of some help when making the meatloaf.



Another great tasting meatloaf is also from food.com
Meatloaf Barbecue Style
(I do believe this is the exact recipe as Paula Deen's meatloaf.)
It already has 128 reviews.

http://www.food.com/recipe/mea...barbecue-style-17394

This message has been edited. Last edited by: 1DomesticGoddess,

A friend on Facebook said she made her mixture into patties and cooked it in a skillet on the stovetop. I remembered something that I've done - if you like the baked crusty around the edges, bake it in a muffin tin.

Someone else commented that he makes football shaped patties for meatloaf sub sandwiches.

quote:

Originally posted by KeepYouInStitches:
A friend on Facebook said she made her mixture into patties and cooked it in a skillet on the stovetop.

I do that too. Quicker and keeps the kitchen cooler in the summer.

I made the glazed version last night. it was very good and my DH was very happy. I also made his favorite Tapioca pudding with strawberries. I called it Mother-in-law night. My Mother-in -law made these two dishes for him and they are his favorite.She was the best! The way she made her meat loaf was with applesauce which I did not care for. This recipe that was sent from Diva was just right. Thanks again for making my DH happy!

flboy, I'm not seeing Diva's recipe here??????

This is the meatloaf that is gobbled completely, often requested and delivered to families for funerals etc.

3 lb ground beef (85/15 %)
3 eggs
1 finely chopped onion
Lawreys seasoned salt
garlic powder
bread crumbs.. gee I seriously don't know how much I dump it in and mix with hands. maybe a half can.. or about 3 or 4 slices of well dried toast crumbs..

tomato paste, 1/2 can mixed in, other half spread over

sometimes a little wosterchire,

I mix it with my hands and I know I shouldn't but I taste it raw.. if it tastes "right" I'm good to go.

I form a loaf and put it in my big cast iron skillet or into my 9 X 13 baking pan. Smooth the half can of toamto paste over it and bake at 350 til it looks done..


My poor mother was a dreadful cook and until I was 15 I thought "meatloaf" had the consistancy of mashed potatoes or peanut butter and was served with a spoon. The first time I saw it sliced I asked what it was !!!

quote:

I have tried to make it the way my Mother-in-law did with applesauce and ketchup but I just am not crazy over it.

Applesauce IN meatloaf? Or applesauce mixed with ketchup applied as a glaze?

To the best of my recollection, Mom's recipe began with 1/2 ground beef, 1/4 each veal & pork; eggs, dry bread/cracker crumbs or oats, sauted garlic & onions, S&P, and fresh herbs. milk or water if needed.
My EZ quick non recipe: lean ground beef (maybe half ground poultry), S&P, finely chopped onion & minced garlic, an egg, bread crumbs or cracker crumbs, and herbs.
Neither of us saved greasy "drippings" to make gravy altho diners wanted a forkfull of the brown stuff stuck to the baking dish
My meatloaf never turns out the same, DelMonte brand ketchup is always in my frig along with 5 types of mustards. IMO yummiest on cold meatloaf sandwhiches

This message has been edited. Last edited by: tessa89,

Ca Lori, sorry that was Domestic Goddess, it is under the recipes that she posted, the one for glazed meatloaf.

Tessa89, The applesauce, ketchup and an egg was mixed in the raw hamburg with salt and pepper, bread crumbs until it would hold together. Cook for an hour at 350 degrees. I am not crazy over meatloaf so it may have been my own dislike. My DH loves meatloaf and I always made this recipe for him. He did love this one with the glaze too though.