what is a good meatloaf recipe?

Answer 1

Have a look at http://www.recipezaar.com you can see lots of Meatloaf recipes and what people have rated them as when they have tried the recipes. Good Luck!

Answer 2

Salsa Meatloaf
http://groups.yahoo.com/group/rushinrecipes/message/67

Answer 3

I got a great on from Lipton onion soup mix. It's 2 lbs h.b meat (now i added somethings & it is GOOD) 1 package dry onion soup mix, 2/3 cup ketchup, 3/4 cup bread crumbs, 2 eggs. I add some grated cheese Tabasco a little & some chopped onions. Bake at 375 for 45 minutes. U mix it all together make in to a meatloaf put in a casserole dish bake uncovered. I eat this once a month. Hope this helps, enjoy it.

Answer 4

Brown Sugar Meatloaf

INGREDIENTS
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.

Answer 5

Go to foodtv.com and see alton brown's recipe.

There are 4 keys to great meatloaf.

1. The meat! Use a mixture of beef, pork, and lamb in equal meassures. Each adds something important to the flavor and texture of the loaf.

2. Don't overwork the meat, otherwise you get a dense heavy lifeless loaf.

3. Use your loaf pan just to mold your loaf then bake it free standing on a lined baking sheet, otherwise as the fat cooks out you end up frying and not baking your loaf.

4. Use a meat thermometer to cook to the right temperature. Too little and you risk bacteria. Too much and your loaf is dry.

All the rest such as egg, bread crumbs, vegtables, flavorings, etc... are just the chorus. The meat is the star of the dish!

Answer 6

I have a great recipe, my mom would probably kill me if she knew I was sharing it with the world. The ingredients sound weird but the combo of everything and once its cooked its AMAZING.

Take 1lb or 2lbs of ground beef (top sirloin) depending on how many you're feeding. I don't do precise measurements, it's an "eyeball" measurement thing. In a bowl put your ground beef, then pour bulls eye barbecue sauce (original flavor) a few times around to coat the beef, than pour A1 sauce a few times around the beef to coat, than (i know sounds gross but trust me it works) ketchup a couple times around to coat the beef. Then you add 1 egg and Italian Seasoning bread crumbs, and of course salt and pepper. Mix lighty with hands, don't over handle your meat or it will get tough. Add more breadcrumbs if needed, you want it moist but firm enough to form in a loaf. Transfer to a long baking pan lighty sprayed with cooking oil. Cook the meatloaf for about an hour but about 15 minutes before taking it out of the oven pour brown gravy (i use the franco american in a can gravy) and about half of that can of water. Enjoy! Trust me it sounds weird but the flavors are smoky, tangy and rich. Its been a favorite through generation and my friends love it as well!

Enjoy

Answer 7

2lb ground beef, 1-diced onion, 1-can condensed tomato soup(add NO water) salt, pepper to taste. Form meatloaf in shallow baking pan cook in 325 oven for 1 1/2 hour.

Answer 8

The one on the back of the Lipton Onion soup mix box. Yum, my Mom made it, and so do I. Souperior Meat Loaf. I imagine the company has it online, too. Just checked, yep, they do. It's great with some cheese, tastes like a cheeseburger.

Answer 9

One with very little egg, and uses seasoning, oats, bread crumbs, diced onion and/or other veggies, and tomato sauce :)

Answer 10

Herb-and-Veggie Meatloaf:

Prep: 20 min., Cook: 7 min., Bake: 1 hr., Stand: 10 min. For an equally flavorful, lower-fat version, try the Herb-and-Veggie Turkey Loaf. Shorten prep time by using jarred minced garlic and preshredded carrots, which you can also use in Salad With Red Grapefruit-Lemon Vinaigrette. Pair meatloaf with your favorite refrigerated or frozen mashed potatoes prepared with reduced-fat milk.

1 medium onion, chopped
1 teaspoon minced garlic
2 teaspoons canola or vegetable oil
1 cup shredded carrots
1 cup roasted garlic-and-herb pasta sauce, divided
1 1/2 pounds extra-lean ground beef
8 ounces 50%-less-fat fresh pork sausage
1 (10-ounce) package frozen chopped spinach, thawed and drained
1/2 cup uncooked regular oats
2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1 teaspoon pepper
1 large egg, lightly beaten
Vegetable cooking spray
Additional roasted garlic-and-herb pasta sauce (optional)

Sauté onion and garlic in hot oil in a large nonstick skillet over medium-high heat 3 minutes. Add carrots, and sauté 3 to 4 minutes or until onion is tender; cool slightly.

Combine onion mixture, 1/2 cup pasta sauce, beef, and next 7 ingredients in a large bowl until blended. Shape mixture into a 10- x 5-inch loaf. Place on a rack coated with cooking spray; place rack in broiler pan coated with cooking spray.

Bake at 350° for 45 minutes. Spread remaining 1/2 cup pasta sauce over loaf, and bake 10 to 15 more minutes or until a thermometer inserted into thickest portion registers 155°. Cover loosely with aluminum foil, and let stand 10 minutes. Serve with additional pasta sauce, if desired.

Herb-and-Veggie Turkey Loaf: Substitute 2 pounds lean ground turkey for beef and pork. Proceed with recipe as directed.

Yield: Makes 8 servings