What is the best way to make a meatloaf?

Question

What kind of topping should I put on top of the meatloaf? Whats the best recipie???

Answer 1

Go to Martha Stewart!!!

Answer 2

This is the recipe I use:

1 pound ground beef (85-93% lean)
1 pound ground pork
1/2 onion, finely chopped
1/2 cup water
1 egg, beaten
1/4 tsp each of sage, oregano, thyme, and dill
1/2 Tbs salt
1/2 Tbs black pepper
Approx 1 1/2 cups instant oatmeal
Barbecue sauce, for topping

Preheat oven to 350F. Line a 13x9x1 inch baking sheet with foil for easy cleanup.

Combine egg, seasonings, onion and water in a large bowl. Add meat and combine (wash hands before handling raw meat). Add oatmeal a 1/2-cup at a time until the meatloaf has desired consistency (not too wet, but not so dry it falls apart).

Shape meatloaf on foil-lined pan into a log approximately 12 inches long, 3 inches high and 4 inches wide (this is approximate because I can never get the shape consistent, lol). Bake in preheated oven at least 50 minutes, or until internal temperature reads 170 degrees.

Top with barbecue sauce, or with a spicy ketchup made from ketchup and thai chili sauce.

Answer 3

This is my favorite recipe. I don't care that much for meatloaf but I do like this one. You make mini loaf's instead of one big one. Enjoy!

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck
1/2 cup plain dry bread crumbs
2 extra-large eggs, beaten
1/2 cup ketchup


Preheat the oven to 350 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meatloaf will be dense. Divide the mixture into 6 (10 to 11-ounce) portions and shape each portion into a small loaf on a sheet pan. Spread about a tablespoon of ketchup on the top of each portion. Bake for 40 to 45 minutes, until the internal temperature is 155 to 160 degrees F and the meat loaves are cooked through. Serve hot.

Answer 4

Using 1lb ground turkey, chopped celery, wheat or white crackers crushed, egg, poultry seasoning, other spices of choice,(secret!) salt and pepper if you like, worcestershire sauce, maybe steak sauce, maybe some horseradish sauce, a small (tiny) can of V-8 juice, a little bit of oatmeal, chopped onion, finely grated carrot, and top it with none other than K.C. Masterpiece Bar-B-Q sauce. I've added green beans before or left out the carrots and V-8. Oh, and if you like it HOT, add some canned sliced or fresh chopped jalapeno's on top or mixed in. This is a variation of my mother's recipe. I always thought greasy ground beef and ketchup were gross but if you want a less lean loaf, add some sausage or ground beef which you can get some really lean beef that's nice. Meatloaf recipes you just use for a guideline and do what you want as long as you get it the right consistency, like the flavors and don't burn it up!
Mmm, I'm hungry now!

Answer 5

I never really liked meatloaf until I tried this recipe. It is sooo good. I usually make it about once a week now. It' so easy and very cheap. I usually serve it with Mashed Potatoes.

Simply Delicious Meat Loaf & Gravy
From: Campbell's Kitchen
Prep Time: 5 minutes
Bake Time: 1 hour 5 minutes

Serves: 6

Ingredients:

1 1/2 lb. ground beef
1/2 cup Italian-seasoned dry bread crumbs
1 egg, beaten
1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
1/4 cup water



Directions:



MIX thoroughly beef, bread crumbs and egg. Shape firmly into 8"x4" loaf in baking pan.

BAKE at 350°F. for 30 min. Spread 1/2 can soup over top of meat loaf. Bake 30 min. or until done.

MIX 2 tbsp. drippings, remaining soup and water in saucepan. Heat through and serve with meat loaf

Answer 6

Rich glazed meatloaf

2kg minced steak 1/3 cup finely chopped parsley
1kg sausage mince 1/2 cup tomato sauce
4 eggs 1/4 cup Worcestershire sauce
2 onions (chopped) salt & pepper
2 medium carrots (grated) 2 tablespoons mustard
2 medium peppers (chopped) 4 celery sticks (finely chopped)

Pre-heat oven to moderate 180-200 degrees. Combine in large bowl minced steak, sausage mince and lightly beaten eggs, chopped onion, celery, carrot and peppers, and then add sauces, salt, pepper and mustard, mix well divide into two loafs, place into baking dish, bake for 30 mintues and drain excess fat. Spoon glaze over the meat loaves, return to oven and bake for 30-40 minutes or until cooked, basting occasionally with glaze.

Glaze
1 cup water 1 cup tomatoe sauce
1/2 cup worcestershire sauce 1/3 cup brown vinegar
1/2 cup brown sugar.

Combine all ingredients in saucepan, stir over low heat until sauce boils, reduce heat to a simmer for 5 mintues.

Serves 25

You can cook and freeze one loaf, just defrost and heat. Very nice hot or cold, a real winner in my house.

Answer 7

The best meatloaf recipe
Shallow, not loaf, pan works best

After testing several recipes, the editors of Cook's Illustrated discovered that baking a meatloaf in a shallow baking pan — not a loaf pan — delivered a brown crust on the top and sides of the loaf. Here's their recipe from The Best Recipe (Boston Common Press; $29.95).

Meatloaf with Brown Sugar-Ketchup Glaze

GLAZE

1/2 cup ketchup or chili sauce

4 tablespoons brown sugar

4 teaspoons cider or white vinegar

MEATLOAF

2 teaspoons vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

2 large eggs

1/2 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1/4 teaspoon hot red pepper sauce

1/2 cup whole milk or plain yogurt

2 pounds meatloaf mix (50 percent ground chuck, 25 percent ground pork, 25 percent ground veal)

2/3 cup crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups fresh bread crumbs

1/3 cup minced fresh parsley

6 to 8 ounces thin-sliced bacon (8 to 12 slices) (optional)

To make glaze, mix all ingredients in small saucepan; set aside.

For the meatloaf: heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic and saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

Mix eggs with thyme, salt, pepper, mustard, Worcestershire, pepper sauce and milk or yogurt. Add egg mixture to meat in large bowl along with crushed crackers, parsley and cooked onion and garlic. Mix with fork until blended and meat mixture does not stick to bowl. (If mixture sticks, add extra milk or yogurt, a couple of tablespoons at a time until mixture no longer sticks.)

Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.

Bake loaf until bacon is crisp and internal temperature registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meatloaf and serve with extra glaze passed separately. Makes 6 to 8 servings.

Answer 8

I don't put on a topping. I've never heard of doing that. I use

500gr mince
1 chopped onion
2 tsp garlic minced
handfull of mixed herbs
salt and pepper
1 egg and some flour. Mix it all together and bake till cooked

Answer 9

kraftfoods.com--myfreerecipes.com