A dear friend of mine and I agree - we never make meatloaf in quite the same way twice. The last time I made it, I added one cup Brocco-Slaw per pound of meat, along with all the other ingredients, plus oats instead of some of the bread crumbs. It turned out to be very flavorful and sliced really well.
The Brocco-slaw was unnoticeable, except for a few tiny shreds of carrot here and there, so this is a good way to add vegetables for your kids. They might pick out a little carrot, but they'll eat the broccoli and red cabbage without knowing it.
Just make your meatloaf as usual, adjusting the amount of bread crumbs/oats and eggs to account for the extra liquid when the veggies cook. For 3 lbs. of ground meat, I used 1 cup whole-wheat bread crumbs, 1 1/2 cups oats (the kind that cook for 5 minutes), 2 eggs, and 3 cups slaw, and all my usual ingredients (herbs, onions, Worcestershire sauce, etc).
In addition to adding more veggies, this really stretches your meal. It made 3 nice meatloaves, 1 to eat and 2 to freeze for a lazy-day meal. It's healthier, and it tasted great!
Another good way to stretch meat loaf is to drain a can or two of beans (depends on the size of the meat loaf), mash them thoroughly, and mix them into the meat. I prefer kidney beans for the color and taste.
Brocco-slaw is sold here in the States in the produce section. It is shredded broccoli stems with a little carrot and red cabbage for color and flavor. It makes a delicious alternative to cabbage in your slaw.
By Copasetic 1 from North Royalton, OH
By Christi from Paducah, KY
I've been cooking my meatloaf in the larger muffin size pans now for about 3-4 years. It's so much easier. After they're cooled, I pop them in a big ziploc or freezer container and in the freezer they go, until I'm ready for some of them. I usually make several pans of them, so I have plenty for lots of meals. Just bring out how many I need for a quick meal, a few minutes in the microwave and they're ready! There's nothing faster than that!
By Hazel Rabenaldt
By M. Day, Ohio
Make your meatloaf. Then flatten it out on wax paper and spread with a little Pam or what ever you have. Helps it from sticking to much. Then put your string cheese on it, how ever much you like. Just bake as you would normally.
Source: My daughter gave this to me.
By firststar2 from Rockford, IL
By Michelle Draveski
By Becki in Indiana
I am looking for a good meatloaf recipe. If anyone has one they would like to share please do. I do not have one.
By tinkbell from Toledo, OH
Use a metal muffin pan, make the meatloaf how you usually would, but don't cook it. Leave it raw. After it is all mashed together, put meat into each section of the muffin pan. Then you lightly press your thumb about halfway down the raw meat. Now you can put whatever you want into that "indent." You can do spaghetti sauce and mozz. cheese. Salsa and cheddar cheese. or even barbecue sauce and cheddar. They're called bite size fiesta loaves:)