Please share your favorite meatloaf recipe.
Marilyn Sue McClintock
3 years ago
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Care to share a basic recipe for Meatloaf?
Comments (23)Microwave meatloaf?! I love it. And thanks gmom for sharing your recipe; but I've already done the deed (will save all recipes though) and I gotta tell ya'. First, I bought Sweetened Condensed milk instead of Evaporated Milk (!) and discovered my mistake after I poured some on the bread and bread crumbs in the bowl. Uh-oh. "Mom! Condensed milk isn't the same as evaporated is it?" "No, dear". Hang up the phone, scoop as much of the thick creamy sweet stuff off bread crumbs. So I ended up using some skim milk I had in the fridge cause the roads are ice and I didn't want to go to the store. Then I added onions, the milk-soaked bread, 1 egg (altho it turned out to be a double yolk)and then went to the spice cupboard and gathered up some hopefuls: dry mustard, marjoram, oregano, salt and pepper. Threw them in. For the topping I mixed yellow mustard and ketchup, but didn't have the honey I thought I had; so - ready? - I remembered the bag of frozen egg rolls had some packets of sauce in there. Squeezed a couple of those into the topping mix as well. Put it in the oven, and girls it smells wonderful in the kitchen right now. There's just something about meatloaf isn't there? "C" for comfort. Thanks again, all....See MorePlease Share Your Best Meatloaf Recipe
Comments (41)I never used to use the same recipe twice, I'd vary it although I usually used a guideline. I kind of liked a pizza flavored meatloaf and would use pizza type seasonings, mozzarella cheese cubes in it sometimes, a little bit of pizza sauce for one type, served with garlic bread and fries or potato wedges. Another time I used Marcia Adam's recipe for a guideline. I'd use what's on hand. I really like meatloaf. If you don't overseason it, it's hard to goof it up. The one thing that's not tolerable to me is the inch of ketchup or tomato sauce on top. That's gross. I like gravy and mashed potatoes most of the time with it. I think it's important to mix meats in there. I happen to like pork sausage (Jimmy Dean type), ground beef, some pepperoni and bacon. I used to use turkey but got some very unattractive stuff and was put off by it so I don't use it anymore. I don't keep oatmeal around or I might use that on occasion. Many like it and I thought it was OK. To me, it's more a guideline than a recipe. Getting too exact can be problematic. More or less meat, more or less additives will all vary the result. In the link above I gave the listing of things I used in the last couple meatloaves I made and probably how I'll make it most of the time from now on unless I decide to go pizza/Italian style or something. You certainly can substitute for or eliminate the onion altogether. It's certainly flavorful enough or you could add something else if you want. Don't be afraid of it. Meatloaf and meatballs are basically the same thing. You can make meatloaf patties out of it too and cook quicker. Make several kinds. Enjoy them. Combine them. That's what I did when I came up with what I liked. There is no "best" recipe for me, since I like variety. So no "one" recipe will do all the time. Want something a little different? Put some hard boiled eggs in there or some cooked bratwurst or polish sausage. Makes for an interesting presentation when you slice it. I do have one problem making meatloaf. I can't seem to get the good crust on there my mom's meatloaf had and I like the crust! It helped with the thin layer of BBQ, essentially brushed on and then seasoned. I imagine the gas oven was dryer than my electric oven and definitely dryer than the Nesco so that's probably part of the problem. Good luck and happy testing!...See MoreShare your favorite summer recipes!
Comments (30)Lime chicken soft tacos Originally from allrecipes site but I made changes. I always have sour cream available for those who want it. INGREDIENTS: 1 1/2 pounds skinless, boneless chicken breast meat - cubed-- I have made this using left over rotisserie chicken 1/8 cup red wine vinegar 1 lime, juiced 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 green onions, chopped *1/3 finely sliced onions - I use purple for color * finely sliced bell pepper of your choice 4 cloves garlic, minced *less if don't love garlic 1 teaspoon dried or fresh cilantro or parsley 10 (6 inch) flour tortillas 1 tomato, diced 1/4 cup shredded lettuce - - I used more 1/4 cup shredded Monterey Jack cheese or as needed 1/4 cup salsa or as needed DIRECTIONS: 1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes(if using pre cooked chicken just heat to warm it.). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro . Simmer for an extra 10 minutes.(if you want the onion and bell pepper cooked add them also) (I like to keep a little of the diced green onions uncooked for toppings) 2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa. If you chose to not cook the onions and bell pepper use them as toppers along with the green onions you saved *items are optional This is fast and easy for a light summer dish. Of course some tortilla chips and guacamole would be a great addition....See MorePlease share your favorite breakfast casserole recipe
Comments (21)A few years ago I made a ”Buttery Breakfast Casserole” from a New York Times recipe. It comsisted of about seven or eight split and toasted croissants chopped roughly and combined with about a half pound of sweet italian sausage that had been browned with scallions. That was placed in the bottom of a 9 x 13” pan. Then a mixture of beaten egg, whole milk and heavy cream and a little over a cup of shredded cheese is poured over the croissant sausage mixture. Bake at 350 for 25 min, then add a quarter cup more shredded cheese to the top and continue baking 20 more minutes. Let stand for 10 minutes after it comes out of the oven. This recipe was the best ”strata” / bread pudding type recipe I have had. That said, it was nothing to write home about, and I agree with Arcy that most of these dishes taste very much the same. I prefer to cook a big pot of oatmeal and serve buffet style with different fruits (both fresh and cooked, like sauteed cinnamon apples) and sugars/ syrups. Alternatively, you can set out scrambled eggs, breakfast meats, cheeses and toasted English muffins for an assemble-your-own breakfast sandwich. I used to make a baked apple french toast every year for Christmas morning but none of us needs or wants anything that rich now....See Moregardengal48 (PNW Z8/9)
3 years agolast modified: 3 years agoMarilyn Sue McClintock thanked gardengal48 (PNW Z8/9)ediej1209 AL Zn 7
3 years agolast modified: 3 years agoMarilyn Sue McClintock thanked ediej1209 AL Zn 7seagrass_gw Cape Cod
3 years agolast modified: 3 years agoMarilyn Sue McClintock thanked seagrass_gw Cape Codrob333 (zone 7b)
3 years agolast modified: 3 years agoMarilyn Sue McClintock thanked rob333 (zone 7b)georgysmom2
3 years agoravencajun Zone 8b TX
3 years agolast modified: 3 years agoMarilyn Sue McClintock thanked ravencajun Zone 8b TXMarilyn Sue McClintock
3 years agochloebud
3 years agocarolb_w_fl_coastal_9b
3 years agolast modified: 3 years agoMarilyn Sue McClintock thanked carolb_w_fl_coastal_9b
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ravencajun Zone 8b TX