Unless you are extending the size of the loaf, I see no reason to add breadcrumbs or any filler. I use 80/20 chopped beef, add a chopped onion, garlic powder, salt & pepper, generous amount of worchester sauce, and 3/4 cup of medium salsa for moisture. Sometimes also add 1/2 cup bottled bbq sauce. This will also make a nice turkey meat loaf if you up the amount of salsa

My mother's meat loaf -- still the best I have had anywhere-- was topped with catsup and sliced green pepper. Her secret ingredient was Bob Evans brand sausage in the meat mix:

2.5-3# ground chuck

1/2# sausage

1/2 cup milk, 1 beaten egg, 1/2 cup catsup, 1 chopped onion, 1/2 chopped green pepper, grated carrot and/or any leftover veggies to taste, 1 cup bread crumbs

Bake 350F for 2 hours.

Wow! Some great ideas & variations! Can't wait to try again.

Lately I've taken to putting some caramelized onions in the middle of meatloaf. I make a crockpot of caramelized onions and freeze it in portions. Lay it on half the meatloaf, and cover with remaining meat. It's very good.

Meat Loaf
with Stuffing Mix (chicken)

·1
Pound Ground Meat (Beef or Turkey or beef & pork)

·1
Egg

·1
Box Stuffing Mix

·1
Cup Water

Mix
everything together, smoosh it into a loaf pan, and bake at 350 for about 45
minutes.

I top it with brown sugar and ketchup.

You could also add onion soup mix if you wanted more favour. I haven't done it that way yet.

I recently switched from dry bread crumbs to a combination of dry and fresh crumbs in my meatloaf and meatballs and they're much lighter. For a pound of hamburger, I use one or two slices of firm white bread (buttermilk bread is good), torn into pieces, with about 1/3 cup of dry crumbs in my food processor. The dry crumbs allow the fresh bread to grind up fine without it getting gummy. I use one egg, a few tablespoons of milk, and a tbsp. of Worcestershire sauce. Sometimes I add a squirt of ketchup. You also want your beef to be at least 10% fat. Any leaner and it will be too dry.

My mom always used Lipton Onion Soup mix. I'm going to make it like that next time.

I suggest trying everything. Hey you can't go wrong!

We like the Onion soup mix recipe too! The one that I have calls for milk instead of water...don't know when the recipe changed from milk to water? It probably doesn't matter though.

I've never used a recipe to make meatloaf, ever!! When still married, I made turkey meatloaf for my non-red meat eating ex but now I just make it for me (and family and friends) using ground beef and italian sausage. Just like meat balls, it needs a binder and eggs and/or bread crumbs/cracker meal will work.

And then whatever you want - chopped onions, garlic, grated carrots, whatever herbs and seasonings you prefer. I like thyme, parsley, oregano and a dash of red pepper flakes. I also add Dijon mustard, Worchestshire, maybe some horseradish and something sweet - depending what's on hand, a tablespoonful of chutney or sweet chili sauce or even apricot jam when nothing else available. The sweetness adds a little something and I don't mind a bit of heat :-) Sometimes when I am feeling creative, I will add some grated cheese, usually parmesan but have done blue cheese as well. And I never top it with anything. In my family, meatloaf always comes with mashed potatoes and that means brown gravy and leftovers are used for sandwiches, so no ketchup!

Do people put brown gravy on meatloaf or am I thinking of Salisbury Steak?

Salisbury Steak has the brown gravy and mushrooms.

I used to make gravy with the drippings from meatloaf. Mine usually contains, beef, onions, celery, sweet peppers, Worcestershire sauce, saltines, ketchup and an egg or two. Sometimes a grated potato or grated carrot and sometimes grated zucchini. Sometimes a strip or two of bacon across the top to add to the flavor. My Mother in law used to make dressing with the drippings from hers. I never tried it. Usually our meatloaf is baked in a granite roasting pan with the lid on until a few minutes before taking it out of the oven.

Sue

My meatloaf recipe has ketchup in it but my husband also loves to put brown gravy on it. So ketchup AND brown gravy...HAHA!

This is a basic recipe for meatloaf for meat eaters who don't care for a lot of bread or "stuff" in their meatloaf.. It holds together well and is good for cold sandwiches with the leftovers. You can use chili sauce or instead of ketchup or tomato sauce, add worcestershire sauce, chopped veggies or whatever but the basic measurements and ratio of meat, to eggs to liquids makes for a firm meatloaf.

ANN LANDERS` MEATLOAF RECIPE

2 pounds ground round steak

2 eggs

1 1/2 cups bread crumbs

3/4 cup ketchup

1 tsp. Accent

1/2 cup warm water

1 pkg. Lipton`s onion soup mix

Mix thoroughly. Put into loaf pan, cover with two strips of bacon, if you like that flavor. Pour over all one 8-oz. can tomato sauce. Bake one hour at 350 degrees. Serves six.

I've had it with brown gravy. Good stuff. Can't go wrong!

My meatloaf has been sucking lately! I need to go back to trying solid recipes for awhile.

I've lost my meatloaf mojo!

Scott: Print out this thread, make one each of the recipes, and you can fill your freezer and have meatloaf the rest of the winter. ☺

mimipadv, are you trying to make it real healthy and low fat? :)

What's funny is the main reason I made it was because I was craving a cold meatloaf sandwich!! One of my favorite sandwiches.

Ah, yes, my turkey meatloaf in particular has been disappointing. DH has begged me to not use turkey anymore!

cold meatloaf sandwich with mayo. Yum!

you're right mimi...we had that last week...mine is very simple...sleeve of crackers I break up with rolling pin, and a can of diced tomatoes (whole can) the a squirt of ketchup, mustard, black pepper, more kechup on top to "glaze"....and I use a leaner ground beef...only 10% fat. squish it all together and bake at 350 till done...often it the package of meat is big enough i'll do 2...I also don't add salt...(we try to watch it)

I use the Quaker Oats Prize Winning Meatloaf Recipe--can be found online. Very tasty.

I also baked my meatloaf on the oven broiler pan so all the grease dripped out. Could be another reason it dried up?

I don't make a traditional meatloaf at all I make a stuffed meatloaf

I make a very different kind of meatloaf but it is extremely good and even those that warned me they hate meatloaf loved it. It ain't your typical little loaf pan covered in ketchup! I created this because I was one that really disliked the normal meatloaf.

Saucy stuffed meatloaf:
3Lbs lean ground beef(can use less meat)
1/2cup raw oatmeal
2Tbs Worcestershire sauce
2Tbs Cajun seasoning (I prefer Tony Chachere)
2Tbs mustard(yellow)
4-5 chopped Roma tomatoes(fresh not canned)
1lg chopped onion(purple if possible)
1jar RAGU Roasted garlic Parmesan sauce**
In mixing bowl add meat,oatmeal,worst sauce,seasoning,mustard. Mix well with hands.
In a large rectangular baking dish spray pam (NOT a loaf pan). Add the meat and form into loaf shape, then make a well down the length in the center of the loaf. In the well add some of the chopped tomatoes and onion. Squeeze the meat closed over the top of the well. Pour remaining tomato and onions around the loaf. Pour the RAGU sauce over it all. You can add a little milk to the jar to"rinse" it and get all out (not much don't want to water it down). Bake at 350 for an hour- check for doneness(clear juices). Let cool for 5 min or so then skim off excess oil or soak it up with bread and discard bread.
*Optional ingredient chopped mushrooms.
*Optional sprinkle top with grated cheese
**If you can not find that specific RAGU sauce one of the other white RAGU sauces can be used like the Alfredo, and add garlic.
Roasted Garlic Parmesan sauce

1-1/2 lb. ground beef

chopped raw onion (amount to taste)

1 egg

4 oz. (1/2 small can) plain tomato sauce

couple shakes of oatmeal

put in a 1-1/2 qt. baking dish

smear ketchup all over top, sprinkle with black pepper

cook at 350 F for 1-1/2 hrs. When done, remove any fat with a turkey baster.

Bake potato(s) at the same time.

I don't think putting it on the broiler top made it dry; that would be lack of moisture. Unless you had something tomatoes, sauces, milk, etc. and just didn't list it?

It's probably far better for you if the fat drips off. Sounds like a great idea to me!

Scott, I use the broiler pan, too, but recommend a regular ground beef and not a low fat verson. My mother used ground beef and ground pork and her meatloaf was perfect. You want it to be firm enough to hold together for slicing and sandwiches.

I suggest that you find a recipe with ingredients that sound good to you. Milk is a commonly used liquid but anything can be used, as long as you get the ratio of meat:binder:liquid right. I use milk or tomato soup, but just about anything would work.

Follow a recipe until you don't need to.

Now, the discussion about the sandwiches would be most interesting to me! That's why I bother to make meatloaf once or twice a year! I like a "special sauce" of mayo, horseradish, pickle relish, catsup, and mustard. Thinly sliced Vidalia onions, tomatoes, and crispy romaine, chard, spinach, or other greens top my meatloaf sandwiches.

So, are some of you adding raw chopped onions?

I usually saute a bunch of finely-chopped veggies and then add. Maybe I'll try raw chopped to see if that adds moisture.

I add pureed raw onion.

I did use sautéed onions & peppers along with oats & 3 eggs. No milk, water or tomato soup or sauce. It made a nice loaf. I didn't cover with tinfoil. I think some do?

It's too dry to even make a sandwich. Darn.

My mother used tomato juice instead of ketchup. Made it really nice & moist.

Scott is it possible you cooked it too long or the temperature was too high? Overworking the mixture should be avoided.

I think you need milk with oats and I'd soak them.

If you want to get scientific about it:

http://www.seriouseats.com/2015/08/the-food-lab-excerpt-the-best-meatloaf-recipe.html

I haven't made it in years, but this is the best recipe I've found...from decades ago in Glamour mag of all places.

2 lbs lean ground beef (80%)

2 c fresh white or whole wheat bread slices cubed (about 4 slices)

1/2 c milk

1/2 c minced onion

1/2 tsp pepper

2 eggs

(I add 1 tsp salt and some garlic powder)

In large bowl mix all ingredients and spoon into a 9x5 loaf pan. Level top. Bake at 350° for 1 1/2 hours. Let stand 5 min before removing from pan.

I used to shape it into a loaf and center it free form in a roasting pan. I'd add chunked potatoes and onions to either side of the loaf which were drizzled in EVOO and seasoned with salt, pepper and herbs or montreal seasoning to roast along with the loaf. Free form is done in 1 1/4 hours.

Summer, I probably over baked it too. And using the oats without milk didn't help.

Ground beef-1 lb.

an egg

salt & pepper-a shake

garlic-granulated-a generous shake

raw onion minced-1/2 small

bbq sauce-whatevers in the fridge-I just shake a couple of tablespoons into the meat

crush up about 1/2 of the sleeve of crackers to add to it all

mix it altogether-it does NOT require a lot of mixing-that will toughen the meat.

"If" it is staying together well,then form into loaf pan,or the pan of your choice,cover with foil and bake-350 for about an hour or so,last 15 min you can take the foil off and let it brown a bit.

If it did not want to stay together,add another egg or bbq sauce and mix-but just mix...do not play with it

I always add water to the bottom of the loaf pan-not a lot,about 1/2 cup.....it does not affect the flavour of the loaf whatsoever and then there is a base to make a gravy with.

Its' difficult to give exact measurements for me as like a good lot of older cooks,we just "know" how much of something to put in.

I love my own meatloaf for sandwiches too!

My mother always made the Rotel meat loaf:

Ingredients:

1. 1 1/2 lbs ground beef.
2. 3 slices bread, torn into small pieces.
3. 1 egg.
4. 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies.
5. 1 small onion, chopped.
6. 1 teaspoon chili powder.
7. 1/4 teaspoon black pepper.
8. 1/2 cup chili sauce.

More items...

ROTEL Meat Loaf

www.texmex.net/Rotel/meatloaf.htm

My favorite meat loaf recipe (given to me by my MIL) is the same as the one Annie posted above. The only exception is that I use saltine crackers instead of bread. This is not very spicy and it makes great sandwiches!

I did forget to mention, when I make my recipe I usually divide it into several mini loaf pans to bake -- then freeze all but one to enjoy later.

Yes, love it on sandwiches. Usually with just mayo (maybe more catsup).

I don't pre-cook any of the veggies (onion, green pepper, carrot), that probably helps it not be dry; but any leftover veggies that go in would have been cooked.

I got a good laugh at Mimis comment about her meatloaf sucking lately...the last time I made meatloaf that thing kept me up all night. It didn't taste like I had put too much sausage, but dang...talk about indigestion!! phew...

We've got to get our meatloaf mojo back!

I can't believe how many great ideas I have now! Ya'all are the best!

(Glad I'm not the only one who likes a meatloaf sandwich.)

My favorite is leftover meat loaf sandwich on rye with ketchup. Yum! I think I'm going to have to make one soon.

The milk and saltines tenderizes. If you bake free form (make loaf mound on tin foil rather than in a loaf pan) it will hold its shape and not stew in its own juices. It still stays plenty moist, does not lose much liquid.

Crepe Myrtle Cafe here is where I head when I want a meat loaf sandwich. BTW my favorite way to eat meat loaf.

I get it on warmed rye with basil mayo, lettuce and tomato. Yum!

NO Scott, don't put it in the broiler! Just bake it in the oven or a toaster oven in a flat pan or a casserole dish. the oil will run out and it will be fine.

I make mine like my mom did. Ground beef, catsup, 1 egg, chopped onions, salt and pepper, either bread crumbs, oats or pieces of bread. Mix together. Put in loaf pan, sometimes with cheese in the center of loaf, lately without because my exchange student doesn't like cheese. Add catsup on top, cover, bake at 350 for 1 hour. My exchange students like mine more than any restaurant we've eaten in so far. ( :

Oh, and I've learned to put parchment paper in the bottom of the pan, keeps you from having to scrub it afterwards and makes it easier to get the slices out.

This one just popped up on pinterest, looks good, you can change the ingredients if you don't like some of them. Momma's Best Meatloaf