One to one and a half pounds ground beef, breadcrumbs, one or two eggs, chopped onion, ketchup, mustard and worcesterchire(sp?) sauce. I don't use garlic,DH hates the stuff. Ketchup and bacon on top. Bake at 350-375 for 50 to 65 minutes.

The recipe I have been using calls for ground beef, onions, green pepper, dry oatmeal (old fashioned type), egg and ketchup. It's good! I'm trying to cut out bread and other flour products.

Sometimes I put chopped celery and also chopped sweet peppers in mine. Ketchup, worchestershire sauce, eggs, couple pounds of ground beef, crushed crackers, chopped onions. I do like the sauce on top made with brown sugar, mustard and ketchup. My Mother in law used to put milk in hers. I don't really have a recipe just put it together it seems. I do love a good meatloaf though.

Sue

I make two different kinds, depending on my mood.
#1. 1-1 1/2 lb ground beef, 1-2 eggs, dehydrated onion or onion soup, bread crumbs, 1-2 slices of bread soaked in a little milk, S & P, a few squirts of catsup.

#2. 1- 1 1/2 lb ground beef, 1 -2 eggs, diced celery & onion, stuffing croutons, slightly crushed, a little milk or chicken broth, S & P and poultry seasoning. This one tastes like stuffing.

ground beef, 1 egg, 1/4 cup dry bread crumbs, salt, pepper to taste the way we like it.

Brown on bottom and top, then finish cooking (with some beef broth, about 2 cups, later to be used for gravy) either stove top, crock pot or pressure cooker, depending on the allotted time to get it done.

mine is pretty much like yours only I add a couple tbsps of oats...I'm the only one in the house who likes it so it doesn't ever get made here...I'll grab some if it's on a buffet...but I LOVE COLD MEATLOAF SAMMIES with a wollip of mayo!

Breadcrumbs, egg, chopped onion, cover with 6-in-1 crushed tomatoes, Italian herbs and a little garlic powder.

I started making one called Amish Meathloaf. I think the boys like it because it's sweet~ish. I grate the onion..to "pass it" by them..

Here is a link that might be useful: Amish Meatloaf

I've never liked my meatloaf. It was always too loose or too dry. I tried this recipe this week and it was good. It isn't for the faint of heart, however.

BEEF AND BACON MEATLOAF (Bon Appetit)

1 12-ounce red onion, coarsely diced (I used white)
3 large garlic cloves, peeled
1 1/4 pounds ground beef (10% fat)
1/2 cup ketchup, divided
2 large eggs
1 teaspoon salt
1 teaspoon ground black pepper
7 slices thick-cut bacon, 5 coarsely chopped, 2 halved crosswise
4 slices white sandwich bread, torn into pieces
3 tablespoons chopped fresh parsley

Preheat oven to 400°F. Blend onion and garlic in processor until onion is finely chopped. Transfer to large bowl; add beef, 1/4 cup ketchup, and next 3 ingredients.

Add chopped bacon and bread to processor. Using on/off turns, blend until bread is chopped. Scrape mixture into bowl with beef. Add parsley; stir gently to blend well. Transfer mixture to 9x5x3-inch metal loaf pan. Arrange bacon-slice halves crosswise atop meat, spacing apart and tucking edges down sides of loaf. Spoon remaining ketchup between bacon slices. Bake meatloaf until cooked through and meat comes away from sides of pan, about 1 hour. Let rest 10 to 15 minutes.

A can of Hunt's Meatloaf Fixin's sauce, cracker crumbs, and egg, and catsup on top.

Ground beef,pkg of lipton onion soup,egg,mustard,ketchup,salt,pepper,and some oatmeal(dried oats).
Kathi

Someone here told me to roll my Meatloaf Like a Jelly Roll with Racotta Cheese & Spinach in the center. OMG! That was awesome.

Add Egg, Milk Soaked Bread, Onion, Garlic, Bell Pepper and I smear Katchup before baking.

Remeber that one time at band camp??? ahahahha (movie reference) lol

Remeber when I posted here about MY applesauce meatloaf? I didn't have any eggs, and I used applesauce instead? and ALL of you made ful of me... well IT was good! lol

also used oatmeal... or bread crumbs, or saltines, or dwhatever we have! LOL I add barbeque sauce or ketchup to the mix sometimes... sometimes mustard...

One of the best meatloaves I ever ate was at the Methodist Hospital cafeteria in Indianapolis quite a few years ago. They baked it in a deep rectangular pan and on top was spread a thick layer of mashed potatoes. They cut you a large square and topped it with really good gravy. It reminds me of the golden mushroom soup you can buy now. I would love to duplicate that sometime.

Sue

Hi! I've been a lurker for so long but this just brought me out, due to love of meatloaf and never having seen anyone else use sliced green olives in it, as we do.

2# ground sirloin, 1/3 sleeve crushed Ritz crackers, 2 eggs (usually Egg Beaters), worcestershire sauce, 2 Lipton onion soup mix, 1/3 jar drained sliced green olives, enough tomato paste for the texture to be right.

All of your meatloaf recipes sound great!

marilyn sue, That's a variation of Shepherd's Pie...which we had for dinner last week.

Shepherd's Pie

Ingredients

Serves 4

* 1 pound ground beef chuck
* 1 medium onion, chopped
* 1 garlic clove, minced
* 1/4 teaspoon dried thyme
* 2 tablespoons ketchup
* 1 tablespoon all-purpose flour
* 1 box (10 ounces) frozen carrots or peas (no need to thaw)
* Coarse salt and ground pepper
* 3 cups mashed potatoes

Directions

1. Preheat oven to 425 degrees. Heat a large (5-quart) heavy pot or Dutch oven over high. Cook beef, breaking up meat with a spoon, until no longer pink, 4 to 5 minutes. Add onion and garlic; cook until softened, about 4 minutes.
2. Add thyme, ketchup, and flour; stir until combined. Add 1/2 cup water and vegetables. Cook until vegetables are warmed through and liquid has thickened, about 3 minutes. Season with salt and pepper.
3. Spoon beef mixture into a 2-quart baking dish. Spread potatoes evenly over beef; using a fork, decorate potatoes with lines and peaks. Place dish on a rimmed baking sheet, and bake until potatoes are lightly browned, 10 to 15 minutes. Serve.

Welcome, Singing Sky, glad you joined us!

Sue

Welcome, Singing Sky!

Mine is from my original microwave cookbook 28 years ago. I wing it now, so if you REALLY want the original with amounts, I will have to search for it.

about 1# ground beef
1 egg
milk
bread crumbs
ketchup
bbq sauce
salt
pepper
onion (fresh chopped, dried minced, onion powder...)
sometimes worchestershire sauce

Spread in glass pie plate. Cover with plastic wrap, vented. Microwave for 18 minutes.

Tami.....who made it for dinner and wouldn't eat meatloaf before this recipe was found. DH & DS love it. I can take it or leave it.

I posted my two versions of the meatloaves i make, above, but forgot to mention sometimes I make what I lovingly call Pot-loaf. It is a take off of pot roast, but using meatloaf instead of roast beef. I mix up the meat loaf, put it in the center of a 9 x 13 pan, then put cut up potatoes, carrots & onions around it. I mix cr. of mushroom soup with a little beef bouillon disolved in a little water, pour over all, cover with foil and bake about an hour. A meal all in one pan. Dottie

I seldom follow a recipe for meatloaf. A lot depends on what I have around. I prefer to mix ground beef with pork sausage, usually I have some Hot Jimmy Dean's around. (It's not really hot, just a nice flavor and spices up the hamburger a bit). Sometimes I'll add some bacon or pepperoni slices to it. Onion, dried or fresh or onion soup mix, whatever I have, often I like teriyaki sauce, usually some Louisiana Hot sauce, maybe some Worsteshire or soy. Much depends on the flavor I'm going for. Oh, and an egg or two and I prefer to use torn or cubed bread soaked in some milk and the sauces rather than crumbs. BBQ sauce if I want more of a BBQ flavor.

Lately I've really enjoyed more of a "pizza" or Italian flavor to my meatloaf. So I use Italian seasoning, lemon pepper, fresh ground black pepper, some garlic and whatever else strikes my fancy. Mix in a little pizza sauce is fine too but not necessary. I also occasionally will cube up some mozzarella cheese and poke in there for a secret treat.

I don't like sweet toppings and don't like it flooded with ketchup like the culinary terrorists do. Scrape that off and put some gravy on there for crying out loud! I kind of like a bit of a crust on there like my mothers would get but seldom if ever get it. Guess the roaster is just too inclined to keep it moist.

I like to use about 80-85% beef so there's some fat in there. Then I take a small rack, cover it with foil, poke holes in the foil for grease to drain through and put the meatloaf of top of it. I have a meatloaf pan or two that works OK but I like the exposure all around better.

I often bake potatoes along with it but Dottie I really like your idea of everything right in the pan. Apparently it doesn't have an issue of too much grease this way? Or are you just using lean enough meat that it doesn't produce that much? I need to try that sometime.

I forgot to say, I really enjoy meatloaf. Many scoff at it but I like it. It's hard to goof it up too badly. Except for a few restaurants I can think of who take frozen pre-formed hamburger patties and call that "meatloaf".

I too never make meatloaf with out carrots, potatoes and onions in the pan with them. My Mother in Law used to make a dressing and put around it. As I recall, it was good. I can't tell you how she did it.

Sue

We use the South Beach recipe and it calls for grated zucchini and oats, some tomato sauce cooked with wine, onion, egg, etc. It's wonderful and moist. They want you to use ground turkey but we're doing it tonight with venison and buffalo.

Besides using oatmeal in meat loaf, bran works and adds flavor. Flax and what germ are good to use too.

If you use carrots use the peelings instead of chopped pieces. The carrots don't fall out when you slice it doing it that way.