I need the best meatloaf recipe. what is it?

Answer 1

Hmm. Here's a couple of sites with tons of good recipes...

http://www.AllRecipes.com/
http://www.FoodNetwork.com/

You can do searches by ingredient, cuisine, etc. Many of the recipes are reviewed and rated for difficulty!

Bon appetit!

Answer 2

Meatloaf:

1½ hours 20 min prep
4-5
servings 1 meatloaf

1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread, broken or chopped finely
1 whole fresh egg
1 small vidalia onions or type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup sweet milk or half-and-half

Sauce
4 tablespoons apple cider vinegar
2-4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup



1. Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
2. Smooth out top.
3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
4. Bake@ 350 degrees Fahrenheit about 1 hour to 1 hour 15 minutes or until done.
5. ENJOY!
6. *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
7. **Recipe should be"plump" from the addition of the milk or Half& Half®.
8. It should NOT be runny.
9. ***A second batch of sauce served hot is good to serve with the meatloaf.

10. Note: I note that some of you are using game meat such as deer -- Deer is a very DRY meat. It is wise to HAVE some fat added to the deer -- especially to ground deer. Maybe 25 % fat, otherwise your results will be poor. I don't know about some of the other game meat some are using. Please consult an expert. The recipe is delicious as it stands! Enjoy!

Answer 3

There are so many variations of meatloaf. It depends what you like. My husband makes a great meatloaf. He uses Hamburger, meat tenderizer, mushrooms, and an egg. Mix well and put in a loaf pan. Before putting in pan put a slice or 2 of bread at the bottom it helps soak up all the grease and not settle in your meat. Bake 400 degrees for about 40-45 mins. Then top with brown gravy. It's yummy.

Answer 4

Italian Meatloaf
Chef: Rebecca Robb


Serves 6

Degree of difficulty: Medium

You need:
450g onions, finely diced
250g celery, finely diced
15g chopped garlic
60 ml oil
350g fresh breadcrumbs
350ml tomato juice
stock or milk
3.4kg ground beef
eggs beaten lightly
salt and pepper
30g parmesan cheese
40g chopped parsley
20g basil
20g oregano

Method:
Saute the onions, garlic and celery in oil until tender. Remove from pan and cool thoroughly.

In a large bowl, soak the breadcrumbs in the combined juice and stock or milk.

Add the sautéed vegetables, meat, eggs and other ingredients and mix gently until evenly combined. Do not over mix.

Form the mixture into 2-3 loaves in a bake pan or fill loaf pans with mixture. Bake at 175c about 1 to 1 ½ hours until done. Test with a meat thermometer for internal temperature of 74c

Answer 5

The only meatloaf that my children would ever eat is from the recipe on the back of the Lipton Onion-Mushroom Soup Mix box. So easy too!

Answer 6

My mother makes a great meat loaf and it is super simple. Use about 1 1/2 lbs. of ground beef, 1 egg, onion to your taste, and about a half a pack of Ritz or Saltine crackers. Mix all ingredients right in you casserole dish, once combined, press down evenly, top with ketchup, and cover. Microwave for about 25 minutes.

Answer 7

I use this recipe all the time when I serve to Friends and bring it over to family gatherings. They loves it. I sometimes amazes myself making it. I really like it. I don't know if this ever as the best meatloaf out there among of the Meat loaf group. I just love Emeril Lagasse, the chef-I have two of books,and Julia Childs books Julia Childs, a well-known French Chef once said" Never fear try anything new, just a different"! Just try your new experience on this. BAM!


Most Kicked-Up Meatloaf Ever
Emeril Lagasse Cookbook:

2 TB butter, 1 lg onion chopped, 1 rib celery finely chopped, 1/2 red bell pepper finely chopped, 2 tsp minced garlic plus 1 extra tsp more, 1 tsp chopped thyme leaves, 1 tsp chopped rosemary, 1/3 cup chopped fresh parsley, 2 eggs, 1 1/2 tsp Dijon mustard, 1/2 cup ketchup plus 1/4 cup more, 2 TB plus 1 tsp Worcestershire sauce, 1/2 cup heavy cream, 2/3 cup breadcrumbs, 1 lb ground chuck, 1/2 pound pork sausage such as breakfast sausage, 1/2 lb ground veal, 1 1/2 tsps salt, 2 tsps plus 1/4 tsp freshly ground black pepper, 4 slices bacon cut in half, 2 TB white or red wine vinegar, 1/2 cup canned tomatoes chopped or crushed.

In a large skillet heat the butter over med-high heat until melted. Add all but 1/4 cup of the onions, the celery, and all but 2 TBs of the bell pepper and cook, stirring occasionally, until vegs are softened and beginning to caramelize around the edges, about 6 minutes. Add 2 tsp of the garlic, the thyme, rosemary, and parsley and cook for 2 minutes. Remove from the heat and allow to cool.

Preheat oven to 350 degrees F. When the veg mixture is cooled, transfer to a mixing bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1 tsp of the Worcestershire sauce, and heavy cream, and mix until thoroughly combined. Add the breadcrumbs, ground chuck, pork sausage, ground veal, 1 tsp of the salt and 1/4 tsp 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 TB of bell pepper, remaining tsp of garlic, remaining 1/2 cup of ketchup, remaining 2 TB of Worcestershire sauce, remaining 1/2 tsp of salt, remaining 2 tsp of pepper, vinegar, and canned tomatoes and bring to a boil over med-high heat. Cook until thickened, about 5 minutes. Pour the sauce over the uncooked meatloaf and bake for 45 mins 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 foil. Let stand for 10 mins before serving. Serves 4 - 6.

Emeril notes: Placing the bacon "under" the sauce is not without it's problems. If your sauce is too thick, the bacon will remain fatty and too soft underneath. We recommend therefore, a change in the cooking procedure as follows:
Place the strips of bacon over the top of the meatloaf as instructed above. Cook for 1 hour @ 350 degrees uncovered, checking periodically to see the cooked state of the bacon strips. After this hour, then put the sauce over the top and cook for another 45 minutes, still uncovered. This will ensure that your bacon is cooked more toward your doneness preference and will prevent the sauce from becoming overcooked. It will also ensure that the pork is heated through for a longer period of time, a necessary precaution.

Answer 8

BEST MEATLOAF

BASIC MIX:

1 1/2 pounds ground beef
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.

Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat. Bake in a 350 degrees Fahrenheit oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.

Optional Variations:

Choose one:

1. Eliminate salt, bouillon, and substitute 3 tablespoon onion soup mix. Sprinkle top with tomato soup and crushed crackers instead.

2. Use old-fashioned rolled oats instead of bread crumbs.

3. If you have leftover bread, especially Italian or French bread, substitute milk for the water listed in recipe, and soak about 2 cups bread in the milk prior to mixing into the meat mixture. Squeeze out the excess slightly before adding. Substitute this bread for the bread crumbs. After mixing everything together, you can also form this meat mixture into meatballs and fry in 1/2 inch olive oil in a heavy bottom skillet (such as cast iron). If making Italian meatballs, leave out the brown sugar and Dijon mustard, but be sure to use the Parmesan cheese. Season the oil in the pan with 2-3 whole cloves garlic (don't chop it up or it will burn instead of just roasting).

4. If you're in a hurry, you may use as a substitute 2 cups of barbecue sauce and eliminate the following ingredients:

1 c. ketchup
1 8 oz can tomato sauce
3 tbsp. balsamic vinegar
3 tbsp. of brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce

5. Eliminate the sauté crumbs. Sauté this mixture with onion and garlic for 5 minutes and layer a casserole with no-cook lasagna noodles. Place meat mixture to cover noodles. Add a sprinkling of Parmesan cheese and:

1/3 pound ricotta mixed with one egg
1/4 c. freshly chopped Italian parsley or 1 c. fresh spinach
1/2 pound grated mozzarella cheese

Cover with another layer of noodles, and top with 1 large can of tomato sauce mixed with 1/2 teaspoon each basil and oregano. Place in 325 degree oven 60 minutes or until bubbly, basting occasionally with sauce to prevent lasagna from drying out.

6. Form meat mixture into large doughnut shapes, approximately 6-7 inches across. When forming the doughnut, don't allow the center to actually become a doughnut hole; just thin it out, leaving a well in the center. Optionally, brush with ketchup. Crush 8-10 Saltine or Ritz crackers into crumbs and sprinkle over the doughnut shaped burger, concentrating the excess crumbs into the center. Sprinkle with onion and garlic powder and a liberal dose of soy sauce, allowing a 1/2 spoon or so to form in the well. This can optionally be topped with cheese and canned mushrooms if desired. Place in microwave and cook on high for 3 minutes or so, according to size, until the juices run clear and meat doughnut is done. Served with meat drippings as topping, there is no need for a bun. This is a fast and easy low-carb lunch!

7. Place 3-4 strips of bacon lengthwise along the top of the meatloaf. Garnish with rings of green or red bell pepper and bake as usual. 8. Use your imagination, get creative, and enjoy!

I Just made it last night

Answer 9

BEST MEATLOAF

BASIC MIX:

1 1/2 pounds ground beef
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.

Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat. Bake in a 350 degrees Fahrenheit oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.

Optional Variations:

Choose one:

1. Eliminate salt, bouillon, and substitute 3 tablespoon onion soup mix. Sprinkle top with tomato soup and crushed crackers instead.

2. Use old-fashioned rolled oats instead of bread crumbs.

3. If you have leftover bread, especially Italian or French bread, substitute milk for the water listed in recipe, and soak about 2 cups bread in the milk prior to mixing into the meat mixture. Squeeze out the excess slightly before adding. Substitute this bread for the bread crumbs. After mixing everything together, you can also form this meat mixture into meatballs and fry in 1/2 inch olive oil in a heavy bottom skillet (such as cast iron). If making Italian meatballs, leave out the brown sugar and Dijon mustard, but be sure to use the Parmesan cheese. Season the oil in the pan with 2-3 whole cloves garlic (don't chop it up or it will burn instead of just roasting).

4. If you're in a hurry, you may use as a substitute 2 cups of barbecue sauce and eliminate the following ingredients:

1 c. ketchup
1 8 oz can tomato sauce
3 tbsp. balsamic vinegar
3 tbsp. of brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce

5. Eliminate the sauté crumbs. Sauté this mixture with onion and garlic for 5 minutes and layer a casserole with no-cook lasagna noodles. Place meat mixture to cover noodles. Add a sprinkling of Parmesan cheese and:

1/3 pound ricotta mixed with one egg
1/4 c. freshly chopped Italian parsley or 1 c. fresh spinach
1/2 pound grated mozzarella cheese

Cover with another layer of noodles, and top with 1 large can of tomato sauce mixed with 1/2 teaspoon each basil and oregano. Place in 325 degree oven 60 minutes or until bubbly, basting occasionally with sauce to prevent lasagna from drying out.

6. Form meat mixture into large doughnut shapes, approximately 6-7 inches across. When forming the doughnut, don't allow the center to actually become a doughnut hole; just thin it out, leaving a well in the center. Optionally, brush with ketchup. Crush 8-10 Saltine or Ritz crackers into crumbs and sprinkle over the doughnut shaped burger, concentrating the excess crumbs into the center. Sprinkle with onion and garlic powder and a liberal dose of soy sauce, allowing a 1/2 spoon or so to form in the well. This can optionally be topped with cheese and canned mushrooms if desired. Place in microwave and cook on high for 3 minutes or so, according to size, until the juices run clear and meat doughnut is done. Served with meat drippings as topping, there is no need for a bun. This is a fast and easy low-carb lunch!

7. Place 3-4 strips of bacon lengthwise along the top of the meatloaf. Garnish with rings of green or red bell pepper and bake as usual. 8. Use your imagination, get creative, and enjoy!

Answer 10

Try cooking the meatloaf in your crock-pot. It is delicious....