does anyone have an awesome recipe for meatloaf?

Answer 1

Well, I usually don't use a recipe for meatloaf, I just dump. This is the closest I can come to figuring out an actual recipe.

Moist Mostly Meatloaf

1 1/2 pounds lean ground beef
1/2 cup chopped onion
1 small carrot, grated
2-3 ounces fresh mushrooms, chopped (optional)
3/4 cup oats, quick or old-fashioned
1/4 cup ketchup
2 teaspoons prepared mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 large egg, beaten
1/4 cup water, beef stock, or tomato juice

Mix all ingredients except ground beef in a large bowl. Add the beef and mix it as well as you can using your hands (without freezing them off). Try not to overwork the beef, as this causes the meatloaf to become tough.

Shape meat mixture into a 9x5-inch loaf. (Chill it if it isn't firm enough to move.) Place on the roasting rack in a large roasting pan. Bake at 375° for 1 hour. Remove rack from pan and transfer the meatloaf to a heated serving platter.

Should serve 6-8, though in our house, it generally served 5 (because that was how many were in the family), but we were well fed.

Notes: Make sure to use lean meat. Also, make sure to use at least some of the chopped/shredded veggies, besides adding flavor this helps keep the meatloaf moist. You can add ground black pepper to the meatloaf mix; I don't because I don't like the taste of pepper.

I would serve this with stewed tomatoes on top sometimes, or sometimes as a side dish. Other side dishes I've often used are baked potatoes (keeps from wasting the oven's heat), baked macaroni and cheese, (ditto), and green bean casserole (and ditto again). I would also bake potatoes with the second loaf to use for fried potatoes for another meal.

I would make a double batch and chill the second meatloaf while the first baked, then bake the second while we ate the first. The second one became sandwich meat.

I don't make this very often anymore because there are just the two of us at home now.

Answer 2

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 3

My family likes the recipe that is on the Lipton's Dry Onion soup.
The only thing I do different is I put two slices of bread under the meatloaf after it is formed and it catches all the grease.

Answer 4

I use 1 lb of ground beef, 2 mild Italian sausage links out of the casing, 1 egg, about 1 cup of bread crumbs, 1/4 c tomato sauce, 2 tspn Poultry season, 2 tspn Italian season ( oregano, basil, rosemary and thyme) 1/2 large onion or 1 small onion diced small ( or less if your not a big fan of onion ) mix it all together. Once it's in the baking dish you're going to use put 1 cup of tomato sauce over the loaf and bake for 45 to 55 minutes on 350 degrees. Enjoy and good luck :)

Answer 5

okay grab a pencil mix 1 and a half pounds each of good sausage and high quality ground beef. brown some finely chopped white onions in olive oil then at the last add 8 cloves of smashed and finely chopped garlic and saute just enough for the garlic to start to turn brown mix with two eggs and 12 saltine crackers finely crushed up and at three fresh fire roasted poblano chilies also finely chopped also with a can of diced tomato's. mix it all up and put it in the baking pan lay out a grid on the meat in the pan with a knife just enough for each grid section to be a good size serving in the center of each square push a spoon into the mixture but don't hit the bottom of the pan leave just a little for containment and open up a hole about the size of the head of the spoon insert a nice sized cube of pepper jack cheese and cover it back up and bake as usual serve the original squares in your grid each with a chess pond in the middle spice the meatloaf as you wish to before you bake it

Answer 6

This is a very old recipe I found in my grandmother's collection of recipes. It is simple to make, but very tender. She would top it with a mixture of about 1/2 cup mayonnaise, 1/2 cup catsup, 1 tablespoon mustard and about a tablespoon of brown sugar.

QUAKER’S PRIZE WINNING MEATLOAF

1 ½ pounds lean ground beef
1 cup tomato juice
¾ cup Quaker’s Oats (quick or old
fashioned, uncooked)
¼ cup chopped onion
½ teaspoon salt (optional)
¼ teaspoon black pepper

Heat oven to 350 degrees. Combine all ingredients; mix lightly but thoroughly. Press into 8x4 - inch loaf pan. Bake 1 hour or until meat is no longer pink and juices run clear. Drain; let stand 5 minutes before serving.

Answer 7

I'm not a huge meatloaf lover, but found I could stand it when I mix the following:
Lean ground beef
Worcheshire Sauce
Onion Powder
Garlic Powder
Salt
Barbeque sauce
Italian bread crumbs

I mix it all together using lots of worscheshire sauce, and then cook it in a mini loaf pan

Answer 8

Make your meatloaf as usual.but when forming the loaf,put a solid piece of your favorite cheese in the center of the loaf.When you remove it from the oven,let it cool or the cheese will run out too quickly.You have now made a cheeseburger meatloaf.

Answer 9

that's my mom's meatloaf recipe. What she consistently does and what I do now is when I make it, i'm getting approximately 3-4 loaves, even though it extremely is purely me and my husband, so I make the entire recipe and freeze the different greater effective 2. They defrost truly properly and in case you need to make it for meatloaf sandwhiches, pre-slice it till now you freeze it. 4 kilos floor crimson meat 2 great onions, chopped 4 eggs a million sleeve of crackers (Ritz are the terrific) 2 cans (8 oz.) tomato sauce a million cup grated Colby or cheddar cheese integrate floor crimson meat and onions that have been chopped interior the nutrition processor. upload eggs one after the different; combination properly with palms. weigh down crackers with your palms and upload to the beef combination. upload tomato sauce; combination properly till now including cheese. form into loaves and bake at 350 for a million hour. I in many situations bake my meatloaves in diverse 9x13-inch baking dishes. you are able to in good shape greater effective than one it each and each pan. After baking do away with from baking dish and cool on paper-towel coated plate. those freeze properly. YIELD: 4 small or 3 great meatloaves

Answer 10

here are some really really good recipes

amish meatloaf

INGREDIENTS
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.



meatloaf cordon bleu

INGREDIENTS
2 pounds extra-lean ground beef
1 cup Italian seasoned bread crumbs
1 small onion, chopped
2 eggs, beaten
1/8 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
4 ounces thinly sliced cooked ham
4 ounces provolone cheese, sliced
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together the ground beef, bread crumbs, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan.
Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside.



glazed meatloaf

INGREDIENTS
1/2 cup ketchup
1/3 cup brown sugar
1 tablespoon lemon juice
1 teaspoon dry mustard

2 pounds lean ground beef
3 slices bread, shredded
1/4 cup diced onion
1 egg, beaten
1 cube beef bouillon, crumbled
3 tablespoons lemon juice
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, combine ketchup, brown sugar, 1 tablespoon lemon juice and dry mustard until smooth.
In a large bowl, combine ground beef, shredded bread, onion, egg, bouillon, 3 tablespoons lemon juice, and 1/3 cup of the ketchup mixture until well mixed. Form into a loaf and place in a 9x5 inch loaf pan.
Bake 1 hour. Pour off fat. Pour reserved ketchup mixture over loaf. Bake 10 minutes more.