Looking for a great flavorful meatloaf recipe?

Question

Id like it with lots of flavor and a nice sauce on top of the loaf. Thanks a bunch

Answer 1

I make mine with Italian bread crumbs, red onioins, bell pepper, eggs, ground beef (I use ground turkey), worcestershire sauce and my secret ingredient here is one envelope of Hidden Valley Ranch dressing.

for the sauce on top I use brown sugar mixed with ketchup with just a dab of spicey brown mustard.

Answer 2

MEAT LOAF

2-2 1/2 lbs. ground hamburger meat
1 can tomato sauce
1 egg
1/2 package crackers, crumbled
bell pepper and onion diced
1/4 cup (2 big squirts) ketchup
2 rings of bell pepper and onion

Mix everything together in a large bowl.
Form into a loaf shape in a casserole or loaf pan. Cover the entire top of the loaf with ketchup.

Place the rings of bell pepper and onion on top of the loaf.

Make a foil bubble to go over the loaf (foil must not touch loaf).

Bake at 350-400 degrees for 80-90 minutes. During the last five minutes of cooking, remove foil from top.

Answer 3

I like to take 2lbs hamburger & break up into large mixing bowl. Add 1 egg, 1 cup crushed Lay's potato chips, 1 teaspoon garlic powder, 1 pkg Lipton onion soup mix & 1/2 can Campbell's tomato soup....Mix together by hand & place in loaf baking dish. Spoon 1 tablespoon of Heinz 57 or tomato soup over top, then bake @ 350 for about an hour. If the top starts to dry out, cover with foil the last 15 minutes or so......Yummy!

Answer 4

this is really good
a friend of mine gave it to me
i made it many times for my family



Rolled Broccoli Meatloaf
1½ hours 30 min prep
Change to: servings US Metric
1 1/2 lbs lean ground beef
1 egg
1 (1 1/4 ounce) package Lipton Onion Soup Mix
1/4 cup A-1 Steak Sauce
1-2 broccoli floret, but you must defrost first (depends how much you like) or frozen broccoli, but you must defrost first
8 ounces grated cheddar cheese

Preheat oven to 350°F.
Cook, steam broccoli, crumble up and set aside to cool.
In a large mixing bowl combine ground beef, egg, soup mix and A1 sauce.
On a large flat surface (bread board etc.) place the foil.
Spread meatloaf mixture into a rectangle, about 1/2 inch thick.
You want it as thin as possible because you are going to roll it like a jelly roll sprinkle broccoli then cheese over surface of meat.
Roll up, starting at the small end of the loaf roll.
It helps to roll with the foil under, it kinda holds it together as you roll.
Pinch/close the small ends of the loaf.
Bake about 1 hour.
I like to pour more A1 over the top and right before pulling it out of the oven sprinkle a little more cheese on top.

put this over the top
SAUCE:

1/2 c. water
3 tbsp. vinegar
3 tbsp. sugar
3 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
12 oz. tomato sauce

Answer 5

introduction We all have memories either of great or terrible meatloaf meals from childhood. My mom's meatloaf is a fond food memory. It was always moist and juicy, with a touch of Italy from the tomatoes and pecorino Romano cheese. It also passed the test of any respectable meatloaf: it made good sandwiches the next day. serving size Serves 6. subscribe to Bon Appétit > ingredients 1 pound ground beef 1 pound ground pork 1 pound ground veal 1 cup milk 1 cup bread cubes (3 or 4 slices Italian country bread, crusts removed) 1/2 cup finely grated pecorino Romano 2 tablespoons minced garlic 1 onion, cut into small dice 2 eggs 2 tablespoons dried oregano 1/2 cup chopped flatleaf parsley Fine sea salt and freshly ground black pepper Olive oil, for greasing 1 cup canned plum tomatoes, crushed 2 tablespoons tomato paste 1 medium carrot, diced 1 stalk celery, diced preparation 1. Preheat the oven to 350°F. 2. Put the beef, veal, and pork into a bowl and kneed them together. 3. Pour the milk into a bowl and soak the bread in it, squeezing it into a paste. Add the soaked bread to the bowl with the meat and work them together as though you were kneading dough. Add the cheese, garlic, onion, eggs, oregano, and parsley. Season with salt and pepper and knead again until well incorporated. 4. Oil a large roasting pan with the olive oil. Form the meat mixture into a large loaf in the center of a roasting pan. 5. Stir in the plum tomatoes, tomato paste, and 1 cup water together in a bowl and pour the mixture evenly over the meatloaf. Scatter the carrots and celery in the pan around the loaf. 6. Put the pan in the oven and bake until a skewer inserted in the center of the loaf comes out warm, about 1 1/2 hours. If the loaf begins to look dry while cooking, tent it with aluminum foil. Remove the pan from the oven and let it cool slightly. 7. Slice the meatloaf into servings, put 1 serving on each plate and spoon pan gravy and vegetables over and around the meatloaf. Your Nightly Specials You can make the loaf with beef and veal only, or with just beef. Lay some raw bacon strips over the loaf before baking. (This was one way my mother made her meatloaf extra special.) Add some sautéed mushrooms to the pan during the last 20 minutes of cooking.

Answer 6

my grandmas recipe,best ever meatloaf. one lb hamburger,onion finely diced,1/2 can mushrooms,1/2 cup grated cheese,fresh bread.put meat in bowl and add onion,mushrooms and cheese,add 1 egg and tear up 2-3 pieces of bread and add to mix.blend well and put in loaf pan. for the topping take 1/2 cup each of ketchup,mustard,and brown sugar,i know it may sound gross but oh my god is it good,mix together and put on top of meatloaf,bake at 350 for about 1 hour and enjoy

Answer 7

My family makes it with salsa -
Follow your normal recipe with the crackers, egg, and ground meat ( we use half ground beef-And half ground Pork) But instead of using ketchup, chopped onions, and bell peppers- Use 2 cups of salsa-
Mild, Medium, Hot - how ever you like it -
It tastes really good-

But we dont put sauce on top-

Enjoy!

Answer 8

I have been doing it with the salsa recently and also add some cumin. It gives it a Mexican flavour and the salsa keeps it really moist. I do it a lot of other ways too but right now this is my fave.

Answer 9

Melody's recipe sounds interesting--and someone else uses potatoe chips! How about Melody's recipe with the chips and then adding to that bacon that you mince after it's been fried?