How do you do Meatloaf?

Question

Don't bother cutting and pasting off the web. I already know how I make meatloaf, I want to know how you do the "loaf".

Just want to know how you make your family meatloaf. What tricks, just beef?, what seasonings, turkey?. That kind of interesting stuff.

Answer 1

I make meatloaf muffins- ground beef, bread crumbs, an egg, steak sauce and salt and pepper. Then instead of forming it into a loaf, I make giant meatballs and put them in a muffin tin. They're yummy. Then you can freeze them and pull them out as you need them! I put 2 or 3 in a zip lock freezer bag for portion sizing.

Answer 2

You can use almost any kind of ground meat possible...beef, veal, pork, venison or sausage...you can even use 2-3 different kinds if you want.

Whip up an egg (this helps it hold together)...throw in some bread crumbs...salt & pepper to taste...add some soy sauce, steak sauce or similar item if you want for moisture (don't over do the liquid).

You can get different 'tastes' with different versions. For example, if you use just beef, regular bread crumbs and Hines 57 sauce, you'll get a different flavor then if you used Hot & Mild Italian sausage with some beef, Italian breach crumbs, maybe a little spagetti sauce (not a lot) and a good amount of Italian seasonings. You can cook it covered on top with a sauce, or not...covered in large onion slices will add another flavor twist.

Half the fun of a good meatloaf is trying different versions to see which one you like, for whatever mood you're in.

Answer 3

We use ground turkey, bread crumbs, egg, minced onion, and BBQ sauce. We mix it all up and stick it in a loaf pan, unless we are in a hurry, then we make meatloaf balls b/c they take less time to cook.

Answer 4

I use my granny's recipe, handed down from my aunt. It's amazing and I will share if asked. I think the secret is in these five things: use fresh ingredients, use crushed saltine crackers instead of breadcrumbs, add 1 can of tomato paste, use a combination of ground beef and mild pork sausage, and finally, smother the whole thing with ketchup then seal tightly with foil to keep the steam in and the dryness out! It's amazing stuff.

Answer 5

a little bread crumbs , an egg, some wochestershire sauce. form into a loaf in a 13x9 pan . when nearly done cover with a mix of can of tomato soup, cream of mushroom, and a canned gravy. that mixed with the drippings is wonderful with mashed potatoes

Answer 6

Simply place it in the loaf pan, and shape it to the pan.
Then place it in the refrigerator for 2-3 hours until completely chilled through.
This will make sure the loaf retains its shape after cooking, instead of crumbling when you try to serve it.

Answer 7

Just form it like a loaf if you used an egg or 2 and bread crumbs it should stay together, or use a small loaf pan.

Answer 8

I usually just hand-form it on a tray into a kind of long lump.

Oh, and once I made it into a meatloaf cake - made two rounds, cooked them, cut them a bit flatter afterwards, and frosted them together with really smooth mashed potatoes between the two layers, and then frosted it with the mashed potatoes.

It was delicious and amusing.

Answer 9

I always use meatloaf mix (pork, beef, veal) because it's very flavorful. I also add Ritz crackers (crushed superfine like breadcrumbs), steak sauce (for a little zing), and shredded cheddar cheese. I like to make mini meatloaves so I can satisfy almost everyone (the child who doesn't like glaze on her meatloaves or child who can't eat cheese, or dad who likes bacon on top of his).

Answer 10

I use a loaf pan to mold it and then flip it out onto a backing sheet to cook it. If you bake it in a loaf pan - it sits in the grease and gets yucky! Also this way, you have more surface to spread the tomato sauce on it ...