Any AMAZING meatloaf recipes out there?

Question

Last time I made meatloaf, I didn't really have a recipe. I had 3 recipes and used pieces of all three to make an okay meatloaf. It tasted fine--not great but okay. However, that was 3 months ago. Did I write it down? Of course not!

Now I'm trying again. We have 2 pounds of ground beef, a fully stocked (hopefully) kitchen, and I'm ready to make the best meatload out there.

We're talking I want to rivel my husband's grandmother's recipe. I'm THAT serious about making a good meatloaf.

Anyone have a GREAT meatloaf recipe?

Pssst...I know all of the recipe sites. Been there. Done that. That's not what I'm asking for, now is it? Everyone and their dog knows of recipe sites.

Answer 1

This is my favorite. You can use ground sirloin in place of the turkey & whole eggs in place of the whites. Enjoy!

Mozzarella Stuffed Loaf

1 1/4 pounds ground turkey breast
1 10-oz pkg frozen chopped spinach, thawed, squeezed dry
1/2 cup minced onion
1/2 cup seasoned bread crumbs
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
2 egg whites
salt and ground black pepper, to taste
1/4 teaspoon cayenne pepper (I omit when using beef)
4 ounces fresh mozzarella, cubed
2 tablespoons ketchup
2 tablespoons Dijon mustard

Preheat oven to 375.

In a large bowl, combine turkey, spinach, onion, bread crumbs, parsley, oregano, egg whites, salt and peppers. Mix until combined and divide in half.

Press 1/2 of the turkey into an 8-inch loaf pan covered in foil. Top bottom half with cubed mozzarella cheese. Press the rest of the turkey mixture over top and press down to flatten the top.

In a small bowl, combine the ketchup and mustard and with a pastry brush, brush the top of the meatloaf. Bake about 1 hour, until top is golden and the loaf begins to pull away from sides of pan. Let stand 10 minutes before slicing.

Answer 2

1

Answer 3

Meatloaf: -Beef and Bean (By Dune 10/8/11) 1 onion, finely chopped 2 cloves garlic, crushed 250g beef mince 450g sausage meat ½C Fresh breadcrumbs 420g can Baked Beans 2T Worcestershire Sauce ½t Dried thyme handful fresh parsley, finely chopped 2T Tomato Sauce 1. Lightly grease a 23cm x 13cm loaf tin. Preheat the oven to 180°C or 160°C fan assisted. 2. Cook the onion and garlic in a dash of oil over medium heat until the onion softens. Remove from heat and place in a bowl to cool. 3. Add beef mince, sausage meat, breadcrumbs, Baked Beans, Worcestershire Sauce, thyme and parsley and mix together until well combined. 4. Turn meat mixture into the prepared loaf tin. Press mixture firmly into the tin and smooth the top. Cover with foil (shiny side down). 5. Bake meatloaf for 45 minutes. Remove foil and brush the top with Wattie’s Tomato Sauce. Return to the oven and cook a further 5 minutes until top is glazed. 6. Drain off any fat residue and allow to rest in the tin for 10 minutes to firm up before turning out onto a serving plate. Cut into thick slices. Serve with creamy mashed potato, seasonal vegetables and extra tomato sauce.

Answer 4

Glazed Meatloaf

INGREDIENTS

1/2 cup ketchup
1/3 cup brown sugar
1/4 cup lemon juice, divided
1 teaspoon mustard powder
2 pounds ground beef
3 slices bread, broken up into small pieces
1/4 cup chopped onion
1 egg, beaten
1 teaspoon beef bouillon granules

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, combine the ketchup, brown sugar, 1 tablespoon lemon juice and mustard powder.

In a separate large bowl, combine the ground beef, bread, onion, egg, bouillon, remaining lemon juice and 1/3 of the ketchup mixture from the small bowl. Mix this well and place in a 5x9 inch loaf pan.

Bake at 350 degrees F (175 degrees C) for 1 hour, drain any excess fat, coat with remaining ketchup mixture and bake for 10 more minutes.

Answer 5

Old-fashioned Meatloaf:

Prep: 20 min., Cook: 7 min., Bake: 1 hr., Stand 10 min.

1 tablespoon butter
3 celery ribs, finely chopped
1/2 large onion, finely chopped
2 pounds lean ground beef
2 tablespoons Worcestershire sauce, divided
1/2 cup Italian-seasoned breadcrumbs
1/3 cup ketchup
2 teaspoons Creole seasoning
1 teaspoon Greek seasoning
1 teaspoon garlic powder
2 large eggs, lightly beaten
1 (8-ounce) can tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
Garnish: chopped fresh flat-leaf parsley

Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.

Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.

Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

Yield: Makes 6 to 8 servings

Answer 6

MARK’S MEATLOAF

1 ¾ lbs. 90% lean ground beef
2 eggs
2 oz. olive oil plus extra for cooking
6 oz. beef stock plus extra for drizzling
½ cup grated Parmesan or Romano cheese
½ cup plain bread crumbs
A hefty handful of chopped fresh parsley
Generous sprinkling of kosher salt and black pepper

Mix all of the ingredients in a bowl and place on an oiled sheet pan. Form a uniform rectangle 1 ½ - 1 ¾ inches in height. Place into a 350 degree oven. I remove it when the internal temperature has reached 140 degrees which is medium. Heat the remaining beef stock to a simmer and drizzle over slices of the meatloaf. This is one of the few times I would ever recommend this but if you don’t have homemade beef stock I sometimes use a can of Franco American or Campbell’s au jus. (I can hear my fellow chefs gasping in horror).

Answer 7

Ok, here's a recipe from MY husband's grandmother's personal recipe book!

1½ lbs ground meat
¾ cup oatmeal uncooked
3 eggs
⅔ cup catsup
1 lg onion chopped
⅔ cup chopped celery
⅔ cup chopped gr. Onions
½ cup chopped green pepper
½ t garlic powder
2 T soy sauce
1½ t salt, ½ t blk pepper, ⅛ t cayenne

Mix all ingredients. Shape in mold on floured wax paper. Roll in flour until thickly coated, like pot roast. Brown on all sides in skillet with about 3 T melted shortening. When brown stir in about 2 T flour. Mix 1 can mushroom soup with ½ cup water and add. Cook on low heat approx 1 hr or until done. Handle carefully. Add water if gravy gets too thick.

Answer 8

I have a large family so you will have to adapt the basic ingredients.

I use 5 pounds of ground beef
cup of bread crumbs (any kind will do)
2 eggs
can of tomato sauce
onions
green peppers
onion soup mix or meatloaf seasoning packet.
pepper
garlic, fresh or powder

Answer 9

2 lb. lean minced beef
1 onion
1 clove garlic
2 level tablespoons chopped parsley
salt and black pepper
1 dessertspoon Worcestershire sauce
3 eggs
4 oz. Beal Paese of Gouda cheese
6 oz. button mushrooms
8 oz. prepared puff pastry
1/4 pint stock or bouillon

Peel and finely chop the onion and crush the garlic.
Mix thogether the meat, onion, garlic and parsley in a bowl, season to taste with salt and black pepper.
Beat the worcestershire sauce with two of the eggs and stir into the meat mixture.
Butter a 2 lb. loaf tin thoroughly and press half the meat mixture in an even layer.
Dice the cheese finely, trim and chop the mushrooms and put both on top of the meat, then cover with the remaining meat., levelling of the surface smoothly.
Cover the tin with buttered foil or greaseproof paper.
Place the tin in a roasting pan containing about 1/2 in. of water, and bake in the centre of a pre-heated oven, at 375 degrees Farhenheit for 1 hour and 15 minutes.
Remove the pan from the oven.
Carefully pour off the liquid around the meat in the tin and set it aside for gravy.
Leave the meat in the tin to cool and shrink slightly.
Raise the oven heat to 450 degrees Farenheit.
Roll out the puff pastry on a lightly floured surface, to a thin rectangle measuring roughly 12 in. by 8 in.
Turn the meat out of the tin and place it in the centre of the pastry, wrap the pastry over and round the meat, sealing the edges with lightly beaten egg.
Put the pastry wrapped meat loaf, join underneath, on a damp baking tray and brush the top with egg.
Decorate the loaf with pastry trimmings, and cut two or three slits in the pastry for the steam to escape.
Bake in the oven for 20 minutes or until the pastry is well risen and golden brown.
Skim the fat from the reserved gravy and put it, with the stock, in a small saucepan.
Boil rapidly until it has reduced slightly.
Season to taste and pour into a warm sauce boat.
Serve the crusty meat roll hot, garnished with sprigs of watercress and surrounded with halved grilled tomatoes, grilled mushroom caps and boiled buttered potatoes.

Answer 10

Kicked-Up Meatloaf

Ingredients
2 tablespoons butter
1 large onion, chopped
1 rib celery, finely chopped
1/2 red bell pepper, finely chopped
2 teaspoons minced garlic, plus 1 teaspoon
1 teaspoon chopped thyme leaves
1 teaspoon chopped rosemary
1/3 cup chopped fresh parsley
2 eggs
1 1/2 teaspoons Dijon mustard
1/2 cup ketchup, plus 1/4 cup
2 tablespoons plus 1 teaspoon Worcestershire sauce
1/2 cup Heavy cream
2/3 cup Breadcrumbs
1 pound ground chuck
1/2 pound pork sausage (such as breakfast sausage)
1/2 pound ground veal
1 1/2 teaspoons salt
2 teaspoons plus 1/4 teaspoon freshly ground black pepper
4 slices bacon, cut in half
2 tablespoons white or red wine vinegar
1/2 cup canned tomatoes, chopped or crushed

Directions
In a large skillet heat the butter over medium-high heat until melted.
Add all but 1/4 cup of the onions, the celery and all but 2 tablespoons of the bell pepper and cook,
stirring occasionally, until vegetables are softened and beginning to caramelize around the edges,
about 6 minutes. Add 2 teaspoons of the garlic, the thyme, rosemary, and parsley and cook for 2
minutes. Remove from the heat and allow to cool.
Preheat the oven to 350 degrees F.
When the vegetable mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup
of the ketchup, 1 teaspoon of the Worcestershire sauce, and heavy cream and mix until thoroughly
combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 teaspoon of the salt and 1/4 teaspoon of the pepper and mix until just combined. Do not overmix. Transfer meat mixture to a 9
by 5 by 3-inch loaf pan and using your hands, form mixture into a loaf shape. Arrange the slices of
bacon on the top of the meatloaf and set aside.
In a small saucepan combine the remaining 1/4 cup of chopped onion, remaining 2 tablespoons of green
pepper, remaining teaspoon of garlic, remaining 1/2 cup of ketchup, remaining 2 tablespoons of
Worcestershire sauce, remaining 1/2 teaspoon of salt, remaining 2 teaspoons of pepper, vinegar, and
canned tomatoes and bring to a boil over medium-high heat. Cook until thickened, about 5 minutes.
Pour the sauce over the uncooked meatloaf and bake for 45 minutes to 1 hour, or until the bacon and
sauce are slightly caramelized on the top of the meatloaf. Remove from the oven and cover loosely
with aluminum foil. Let stand for 10 minutes before serving.