I don't have a recipe, but use what I have in the house when I do make it. I don't make them very often, though. Ground beef, onions, an egg, salt, pepper, sometimes a green bell pepper, catsup or worchestershire sauce for flavor, sometimes bread, sometimes a combo of bread and oatmeal or bread crumbs. I also put some cheese in the center. Catsup on top.

This has been my go-to for awhile now...baked free form instead of a loaf pan. Leftovers are great for sandwiches. I use less onion (maybe 1 1/2 cups) and sauté garlic with it. I don’t always add the ketchup on top. Also, I don’t use the pan of hot water underneath in the oven.

https://www.foodnetwork.com/recipes/ina-garten/meat-loaf-recipe-1921718

I have always enjoyed Alton Brown's meatloaf recipe. Next day sandwiches are very good.

HERE it is

^Alton Brown’s a good source.

Just remembering this one, too. I’ve only made it a few times but with just beef/pork, no veal. It’s another good one, but I tend to use the first one I posted most.

https://barefootcontessa.com/recipes/1770-house-meatloaf

I start mine by pulverizing some onion and red bell pepper in my mini food processor and gently fry it in some butter. I mix that into ground beef with an egg, some saltine cracker crumbs( i sometimes leave them out, you dont REALLY need them) worcheshire sauce, a squirt of ketchup, some grated cheddar cheese and I season with a little salt, some pepper and generous amounts of both garlic and onion powder. I arrange it in 2 lines in a 9x13 cake pan and surround it with some potatoes that I have peeled and cubed into small pieces, and tossed with a little oil. salt, pepper, garlic and onion powder and paprika. Bake the whole thing at 375 until done. I arrange it into 2 lines of meatloaf because SO likes me to put some ketchup on his before baking, while prefer it without. Also, cooking the meatloaf and potatoes together makes the potatoes incredibly delicious. Takes less than an hour to cook when made like that.

Here is my DH’s favorite.

Applesauce Meat Loaf

1 cup soft bread crumbs (2 slices white bread, w/o crust cut up in cubes)

1 cup applesauce - divided

1 lb ground beef

1 egg, slightly beaten

2 TBS chopped onion

1 tsp dried celery flakes

2 tsp Dijon mustard

1/2 tsp salt

1 TBS brown sugar

1 TBS vinegar

Combine bread crumbs with 1/2 cup apple sauce, beef, onion, celery flakes,

Egg, mustard and salt.

Shape into a loaf shape free form in a casserole dish, not a loaf pan.

Combine remaining 1/2 cup apple sauce with the brown sugar and vinegar. Pour this mixture over the top.

Bake 350 for 1 hour.

I've never met a meatloaf I didn;t like. Thank you for sharing your recipes. seagrass_cape cod

(Doing this from memory because I've never written out the recipe.)

2 lbs ground beef 80/20

1 lb ground pork

Garlic powder, oregano, crushed red pepper flakes, salt to taste

2 eggs - beaten

1 cup of plain bread crumbs

Mix everything by hand in a big bowl. Split into 2 equal portions and pack into a meatloaf pan. Baste the top with ketchup or barbecue sauce and dust with more garlic powder.

Bake uncovered at 350 degrees until there's bubbling around all four sides. About an hour. Let it sit for 15 minutes and then remove from the pans and serve.

My fav is from Cooks Illustrated. It includes cheese, saltines, and gelatin and is baked free form. I've substituted saltines for gold fish. I've also sub'd celery and onion for paprika (not the same thing as celery but it worked) and onion powder and then skipped cooking it in the pan.

This recipe isn't behind a paywall but don't let the pics dissuade you. It comes out much nicer than that.

https://www.food.com/recipe/glazed-all-beef-meat-loaf-cooks-illustrated-446891

From ATK, I learned to add gelatin and 1/4 tsp of baking soda. However, I only make turkey meatloaf, and these ingredients are especially helpful for that. I'm not sure about the ATK recipe, but I always add one packet of gelatin, partly because I have so much of it. I use it in some desserts, but I do not make those as often as I used to.

I like to add porcini mushrooms to my meatloaf, and I use dehydrated ones that I have to rehydrate. I save the soaking liquid and use some of it in the meatloaf to rehydrate breadcrumbs.

This is the one I grew up with:

Easy meatloaf

1 1/2 pounds ground beef (I use lean, Dad probably used whatever.)

3/4 cups uncooked oats (we alway had Quaker Quick Oats)

3/4 cup catsup

1 egg

1 envelope Lipton onion soup mix

Topping

1/2 cup catsup

1/4 cup brown sugar

2 tablespooons Worcestershir sauce

1 teaspoon prepare mustard

Perheat oven to 350^ . Mix meatlof ingredients, not includiig topping. in a large bowl. Mix well, shape and put in in a large loaf pan( I use Pam) Place in oven for 30 minutes.

Mix topping, Place on meatloaf after 30 minutes.. Return to oven for another 30 minutes, or until meatloaf reaches 160*. Let stand for at least 5 minutes..

Also good.

Hunt's Meatloaf

1 1/2 pounds extra lean ground beef\

1 15.25 oz can Hunts sesoned Tomato sauce for meatloaf

2 eggs

1 cup uncooked quick oats

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 400*. Mix above ingredients and place in greased 9x5 inch loaf pan. Bake uncovered for 1 hour. Remove from oven and drain if needed. Top with sauce from above recipe and bake 10 to 15 minute. Let stand 10 minutes.

I also have one from a friend that chops all her own stuff. It is very good, but, for me not enought to matter. She uses onions, bell pepper, tomatoes, and so forth.

In case someone wants to object to the ingredients, I make it maybe once a year.

I asked this same question over a decade ago on the cooking forum. The number one most often recommended? Paul Prudhomme's Cajun Meatloaf. Alton's was also suggested multiple times. I do like both.

Paul Prudhomme LINK

My favorite meatloaf recipe is HAMloaf, made with course ground ham and pork. Makes the best sandwiches ever! I believe its origins can be found in Pennsylvania Dutch and or Amish recipe books. My own recipe is three generations old, four if you count me, and much loved. Those Ohio women were fabulous cooks.

I use the same mixture for meatloaf and meatballs - no ketchup for the meatballs, tho

Meatloaf

2 - 2 1/2# ground beef or turkey

2 - 3 eggs

1 clove garlic, minced finely or crushed

2-3 Tbs. minced fresh parsley

1 Tbs minced fresh marjoram

1 - 2 Tbs. minced onion or scallion

3/4 tsp. black pepper

1 tsp. salt

2 Tbs. smoked paprika

1/8 - 1/4 heaping tsp. fresh grated nutmeg

1 cup stuffing mix crushed fine - or plain breadcrumbs

ketchup

Oven 350F

Pack well into oiled loaf pan, and bake 40 minutes.

Cover top w/ ketchup and bake for 10 minutes more.

Let cool 10-15 minutes before cutting.

8 - 10 servings

Thank you! Thank you! Thank you!

These meatloat recipes and ideas sound so good. As the days in most of the northern US grow cooler, comfort foods like meatloaf come to mind.

I appreciate your time and efforts.

Reality matters when it happens to you and the people you love.

Here's my favorite: https://www.quakeroats.com/cooking-and-recipes/classic-meatloaf

My mom always made "Rotel Meatloaf". Loved it. Link to recipe

I typically never put tomatoes or tomato products in meatloaf, but I do make a lot of recipes with Rotel tomatoes (Spanish rice, bean dip, etc), and so I would probably like Rotel Meatloaf. I don't want meatloaf to taste sweet, which is why I never use ketchup in it or on it. On occasion, I have put marinara sauce on top of meatloaf, but that is not sweet. I also sometimes cut leftover meatloaf into small cubes and add it to pasta sauce, especially if the meatloaf has mushrooms in it.

I've had friends from Louisiana who would put all kinds of leftovers (including potatoes) in meatloaf, and I always liked those. My friends from Louisiana improvised a lot, with good results, and I learned a lot from them.

More interesting recipes and ideas. Lars, interesting about the meatloaf cubes in marinara sauce. But we would not want to sacrifice the meatloaf!

We both know my mom’s recipe for meatballs ( super delicious and very easy). we don’t fry them — that seems like an unnecessary step. We do what my mom always did — just set them into the hot marinara/spaghetti sauce. Then don’t touch them for about 25 mins. They get the be the most tender and delicious meatballs. They are about the same diameter as a silver dollar. These are really yummy in a meatball sub or sandwich, so we make extra! And the spaghetti sauce is all the more flavorful for those meatballs.

FWIW, lately I've been using my meatball/ meatloaf mixture like bulk sausage to make a chunky pasta and pizza topper, sauteed with onions, mushrooms, peppers, squash, tomatoes, garlic and fresh herbs. I think of it as deconstructed meatballs 🙂

I use only 1/3 cup breadcrumbs and 1 egg per pound of meat for that.

Good idea, maybe I will try that sometime. (I am not fond of pepperoni — too greasy.)

I like to slice cold meatballs and add them to pizza too.

I grew up with this recipe; whenever I have made it for others it has gotten raves. What makes it different is the inclusion of Bob Evans brand sausage instead of plain ground pork. When I lived in CA and had to use another brand, it wasn't quite as good (IMO of course!)

2.5-3# ground chuck or round

0.5# pork sausage (Bob Evans if you can get it)

Mix: 1/2 c milk

1 beaten egg

1/2 c catsup

1 chopped onion (size is up to you, I use medium)

1/2 of a green pepper, diced

1 c bread crumbs

toss in a grated carrot (and any other veg that strikes your fancy)

Add the mix to the meat, salt & pepper to taste, hand mix until evenly mixed

Shape into a loaf. Cover with catsup and top with sliced green pepper

Bake at 350F for about 2 hours.

I will usually divide this into 6 or so mini loaf pans for freezing - bake time will be shorter.

ETA: I rarely put much if any salt in, since it seems that there is plenty for me from the catsup and sausage (and even hamburger lately).

Thanks again!

I wish I could share a recipe, but in our house meatloaf is Made By Others, traditionally SWMBO, and after she trounced me in a meatloaf challenge - the kids declared her the clear winner - I have been a consumer, not a creator, of the loaf of meat.

However, at dinner tonight I was informed that the “ketchup glaze” is very important. WTH is that, I asked? Apparently it’s something you make with ketchup, brown sugar, and puppy dog tails, and it is required for meatloaf greatness.

It's such a great comfort food. The recipe I know is pretty similar to Sherry's above with the Lipton Onion Soup . We never did a glaze but that sounds interesting. Might be trying it.

Salonva, Dad always just did catsup, but hubby likes the sweet glaze.

Petalique, your lost meatloaf recipe sounds a lot like the one I use. 'Favorite Meat Loaf' from an old Better Homes & Garden cookbook:

Meatloaf
2 eggs, beaten
1 (8 oz) can tomato sauce
1/2 cup medium cracker crumbs
1/4 cup finely chopped onion
2 Tbs finely chopped green pepper (~1/4 of a medium pepper)
1 tsp salt
dash thyme
dash marjoram
1.5 lbs lean ground beef

I usually make it with 1# of ground beef & 1# of ground turkey. Substitute oats for the cracker crumbs. I whiz whole rolled oats in the food processor. But you could use quick oats and save the food processor step. Don't get heavy handed with the thyme & marjoram!

I don't make any adjustments to the recipe amounts even when using 2# of meat other than using more onion. Never measure the onion but probably use a scant 1/2 cup.

I do top with just catsup before baking. Never heard of the catsup/ brown sugar glaze before today.

These recipes popped back up at just the right time, I have some frozen ground turkey and was thinking of making it into meatloaf tomorrow.

Jupidupi, glad you liked it, too!

I never use a recipe for meatloaf, don't find that it's needed. I just use ground beef (chuck) and mix in carmelized diced onions, maybe some garlic if I feel like it, Italian-style bread crumbs, egg (1 egg per pound of beef), seasoned pepper, and salt. Sometimes a bit of Worshechire sauce and nutmeg but not always. I just adjust seasonings to taste (yes, I taste the meat mix before I bake it).

Everytime I ever tried making meatloaf it tasted like a giant hamburger. I found this recipe somewhere online a couple years ago. It's really good. BIL and his wife request it everytime they come to visit or we go to their place. I use a small glass baking dish (cake pan shape but smaller) not a loaf pan.
I have been using 90/1 0 or 1 lb 90/10 mixed with lb 85/15.

I haven't made meatloaf for a long time. The revival of this thread is making me want to eat meatloaf, but not make it. I'll only use freshly ground from the butcher meat, which is part of it. I'm trying to remember mine. I thought I'd written it for y'all just now, but on second glance it was my meatballs recipe. :) It's about proportions rather than "recipe", and I think the meatloaf had one less egg and one more square of matzah. Or something like that. :) Nowadays, if I buy ground beef, it tends to end up as sloppy joes. :) I should make some meatloafs.

I wish I would have seen this three months ago!

I don't know how many people will come back to this post to see this comment - but I decided to add it anyway!

I'm not at home, so I don't have my mom's handwritten recipe card (many recipes weren't written down - I just learned from my mom - but this one was) - so, I searched for something that appears to be very similar.

It is not a traditional meatloaf - but everyone that has ever tried it, has loved it! My SO told me that he absolutely hated meatloaf - and hadn't eaten any meatloaf since he left home before for college. I told him that he would like my meatloaf - and he loves it!

Sicilian Meatloaf:

It's rolled and stuffed with cheese and ham or prosciutto.

We don't ever put tomato paste on the top of it - I only add the cheese right before it's finished. Also, no chopped onion + double the garlic.

I've seen versions of this that have boiled eggs added - nope - never tried that.

Tip: You have to "seal" the ends (and bottom of roll) well so the cheese doesn't all leak out (= mash together the ground beef/pork really well on the ends + along the seal line on the bottom). I also usually mix ground beef with ground pork (just like when I make meatballs - I'm half Italian - my mom was full Italian) - however, it tastes good without the ground pork.

I will post my mom's recipe card after I get home later this week.

https://www.artandthekitchen.com/sicilian-meatloaf/