how do you make the most juciest tastiest meatloaf?

Question

I am preparing meatloaf this evening for my family and I want it to be extroidinary this my first time trying to make this so I'd appreciate top notch answers!!

Answer 1

Ingredients
2 lbs Ground chuck
1 Large onion, finely chopped
1 cup Breadcrumbs
2/3 cup Chili sauce or ketchup
2/3 cup Parsley, finely chopped
1 tb Worcestershire sauce
3 Eggs, lightly beaten
1 tsp Salt
1/2 tsp Black pepper

Preparation
Preheat oven to 350. Combine all ingredients in a large bowl and mix with your hands until well-blended but not overmixed.


Fill lightly greased 9 x 5 inch loaf pan with mix. Put pan on baking sheet and bake until meat is firm and has shrunk from the sides of the pan, about 1 1/4 hours. Pour off excess fat and let sit 15 minutes.

Cook's Notes
Serve this American classic with baked or mashed potatoes, a green vegetable such as broccoli or green beans, and sliced tomatoes. Meatloaf sandwiches the next day are almost better.

*Nutrition Information is analyzed using the original recipe. To cut down on fat, use extra lean ground beef instead.
Kcal: 405
Fat: 21 g
Sat Fat: 8 g

Nutrient Information
474 Calories
30 g Total Fat
11 g Saturated Fat
1 g Polyunsaturated Fat
14 g Carbohydrates
34 g Protein
709 mg Sodium
2 g Fiber

Answer 2

This is kinda complicated if you have not done it before but give it a shot. This is how I do my meatloaf. For every pound of chop meat (Use only the very leanest you can get!) I add three ounces of ketchup, a teaspoon of soy sauce, some fine bread crumbs, (about half a handfull.) and an egg.

Start by making a little "bowl" of the raw meat. Mix the egg well, and pour it in the bowl. then squirt in the ketchup. Depending on how well you like your meatloaf done you can add more or less. I cook it to heck and back to make sure I don't catch anything from undercooked meat. The pop in the soy.

Fold the "bowl" sides up to catch all the egg and other stuff. (Don't add the bread crumbs yet!) start to knead the meat, trying to mix the egg and all together evenly. Mix until you think it is mixed enough, then mix some more!

When you have your loaf shaped the way you like it (I make mine in a flat bottom football shape, some people use a meatloaf pan.) put either some melted butter or margarine on the top, (I use butter. My arteries are screaming!) and sprinkle on the bread crumbs.

I cook mine slow at about 220-230 degrees on the middle rack until it is 165 degrees inside. Then I turn on the broiler and "toast" the top a bit for about five minutes. I left out a time for the cooking since I don't know how big your meatloaf will be. The inside temp is a better indicator of fully cooked anyway.

Sometimes I add a little onion powder and some celery flakes. You can add your own favorite spices in moderation. If you mixed everything correctly, and cooked it at the right speed, the pieces will be firm and moist. If you cooked it too quick, or did not mix it enough, it will be crumbly. If you cook it too long, it will be dry.

That's about all I can tell you. I've been cooking my meatloaf like this for 26 years. I still mess one up every now and then, but not too often anymore. Meatloaf is not a science, it is an art. A very tasty art when you get it right!

Hope this gives you all the info you need. If not, my contact info is in my profile. Good luck. Ciao!

Answer 3

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Answer 4

This is the best meatloaf recipe I have ever used

Amish Meatloaf

2 pounds ground beef
2 1/2 cups crushed butter-flavored crackers
1 small onion, chopped
2 eggs
3/4 cup ketchup
1/4 cup brown sugar
2 slices bacon
1 cup ketchup
2 tablespoons vinegar
3/4 teaspoon salt, or to taste
2 tablespoons prepared yellow mustard
1/2 cup brown sugar
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4 cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch loaf pan. Lay the two slices of bacon over the top.
Bake for 1 hour in the preheated oven, or until cooked through. While the loaf bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2 cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of baking.

Answer 5

SOUTHWEST MEATLOAF

(thats what I call it atleast because damnit I made it)


2-3 lb ground beef (less fat content= better meatloaf)
1 package saltine crackers crushed (other things work like bread crumbs, corn chips, potato chips<--not so much but ok)
1/2-1 onion diced
1/2-1 green pepper
1/2-1 red pepper (optional)
1 can rotel (optional)
1 jar favorite salsa (mine's ON THE BORDER)
1 small block of pepperjack cheese
Some of your favorite allspice


Mix ground meat, crushed crackers, allspice untill mixed thoroughly.

Cut 1/4-1/2 block of cheese in small squares and grate the rest
Add squares of cheese to mixture with small amounts of salsa. Also this would be a good time to add the rotel if you choose.

Mix in rest of the ingredients onions and peppers.

Then after all is mixed well, place on pan to shape the loaf

(TIP: the taller the loaf the longer it takes to cook)

On top of loaf I make a little boat and pour the rest of the salsa in it, and top it with the rest of cheese

Bake 350-400 degrees for 1-3 hours

Answer 6

I think the most important thing is the meat you choose. I use a 93% ground sirloin, it has the best meaty flavor and it isn't full of fat (so not a lot of grease) and it has a great texture. For 2 lbs of meat I add 1 packet of dry onion soup mix, 1 egg, ketchup (to your taste, I use about 1/4 cup), dash of salt and pepper and a small amount of Worcestershire sauce (about 2 TB) . Then, after forming it into a loaf and put it in the pan I spread a thin layer of ketchup over the top. Bake at 350 degrees for 45 minutes - or longer depending on how much you're making.

Answer 7

This has got to be the juciest meatloaf i have ever made

1 lb ground turkey or lean ground beef
1 (8 ounce) box Stove Top stuffing mix, any flavor
1 cup water
2 egg whites


Set over to 350.
Mix all ingredients together and put in greased 9x5 loaf pan. The other alternative is to put in a 12 tin muffin pan.
Loafpan-cook 45-55 minutes.
Muffin tin-cook 35-45 minutes.
Until no longer pink.

Answer 8

If you want it to be juicy use real bread instead of bread crumbs. I just tear it into very small peices, like a little bigger than a crumb. It take a little more time, but it guarentees a moist meatloaf. As for the seasoning I just use the meatloaf packets from the supermarket, and it always turns out good.

p.s.
don't forget to add the ketchup on top about 5 minutes before taking it out of the oven

Answer 9

Mmmm meatloaf.

Heres my Recipe

1 lb of hamburger
2 cans of dices tomatoes and a can of small tomatoe sauce
Rice ( some people use crackers to help hold but i prefer rice, i dont like the soggyness of wet crackers)

2 eggs
pinch of salt.

Mix all this togeather ( except tomatoe sauce) and put into desired pan or casserole bowl, then pour the tomatoe sauce on top and cook as usual. U can also save some sauce to add on later so it dont all dry out while cooking. mmm tasty and juicy!

some people use ketchup but i just think thats gross and wrong.
ketchup is a kids food, not a toppin for meatloaf.

Answer 10

Preheat oven to 350
1.5 lbs. Gound beef
1 package of dry french onion soup mix
1 tbs. brown sugar
1 egg (or enough to make the ingredients stick together if you used more than a lb.)
1.5 cups of smashed saltine crackers, and finely shread 2 pieces of bread ( I shread bread on my cheese shredder)
Mix all the ingredients into a bowl.
Put mixture in a loaf pan
Add ketchup 1/4 -2/3 cup to top ( depends on how much you like the stuff)

Bake for 1 hour or until the center of the meat reaches 160 degrees.