RE: New Ideas for Meatloaf
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Post By sharon (Guest Post)
(09/13/2008)
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I add salsa, Italian bread crumbs, an egg, to the basic recipe, wrap it twice in heavy duty foil and BBQ it, turn it every 10 minutes for about 45 minutes on med-hot heat, it's moist n yummy. Note, I wrap a lot of meats this way, always turn often and even the toughest cuts come out tender. Try it.
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RE: New Ideas for Meatloaf
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Post By Lisa (Guest Post)
(07/24/2008)
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I have found that whatever meatloaf recipe I use instead of oatmeal or breadcrumbs, crush saltine crackers and use that instead, the same amount called for. I think this adds a lot more taste to the meatloaf.
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RE: New Ideas for Meatloaf
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Post By SusanWozniak (Guest Post)
(07/22/2008)
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I never make meatloaf -- or potato salad -- the same way twice and I never follow a recipe. The only constants are that I use oatmeal as a binder. Began using it in lieu of bread crumbs about 20 years ago and the results were so much better that I never switched. I also always add an egg.
While I tend to use the leanest grade of beef available that day, I also use my mother's favorite mix whenever it is available: 1/3 each ground beef, ground veal and ground pork.
I recently made one that was half lean beef and half bulk pork sausage from a little butcher shop.
The lean beef is important as you always use some liquid -- mayonnaise, mustard, ketchup, wine, canned soup -- for moisture. Fatty beef just makes an undigestible meat loaf.
Sometimes I chop up onions and/or garlic, sometimes I don't.
I always add herbs, but they vary.
Life is too short to always make the same meat loaf.
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RE: New Ideas for Meatloaf
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Post By Maureen Barnard (Guest Post)
(07/22/2008)
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Maggie, My recipe for meatloaf is always a hit, so try it.
2 lb of ground beef
1 grated carrot
2 cups crushed corn flakes or 2 cups cheese crackers crushed
1 onion chopped fine
3 eggs
2 tablespoons worchestershire
half a green or yellow pepper chopped (if you like)
salt& pepper
Mix it all, place in greased pan on a tray or you can use an upside down saucer placed in the pan. This allows the grease to go to the bottom. Pour a mixture of half cup ketchup and 1 teaspoon mustard on top of meatloaf. Bake 350 degrees F for 1 hour.
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RE: New Ideas for Meatloaf
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Post By Laura (Guest Post)
(07/10/2007)
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MY MOMS MEATLOAF
2 lbs. lean ground beef, I use ground round or chuck
1/2 cup onions, chopped
1 cup green and/or red peppers, chopped
4 slices bread, cubed
1/2 tsp. garlic powder
1 egg, slightly beaten
1 cup unsweetened applesauce
1 tsp. salt and 1/4 tsp. black pepper
12 Tbsp. horseradish
Tabasco sauce to taste, optional
Cook vegetables slightly, cool. Combine all but ground meat. Add meat; mix gently. Bake in
350° preheated oven for one hour (internal temperature 145°) or until done. If needed, drain any excess grease after about 30 minutes in the oven. Drain again after meatloaf is cooked. Let rest 15 minutes before slicing.
I substitute the peppers with my own roasted red peppers for a change.
Also, sometimes I use Stove Top stuffing, prepared according to the directions for something different. Put half of the meatloaf mixture in the pan, and then place the stuffing on top, and then top with the other half of the meatloaf mixture.
I use different types of bread or rolls for extra flavor. We love rye bread so I always use part rye bread with any other bread I have on hand.
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RE: New Ideas for Meatloaf
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Post By Nancy in Florida (Guest Post)
(07/09/2007)
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My favorite delicious, very easy, and fun-to-make meatloaf recipe:
1 1/2 pounds of lean ground beef
3 eggs, slightly beaten (can use Egg Beaters)
3 slices of stale bread, cut into cubes
1 1/2 cup ketchup
2/3 cup brown sugar
1/2 cup chopped fresh onions (or 1/8 cup dehydrated onion bits)
1/8 tsp black pepper
Mix the ketchup and brown sugar; add half to the beaten eggs (save the rest to top the meatloaf). Mix in the onions, bread cubes, and pepper, and mix well.
Put the chopped meat in a large bowl, and break it up with your hands; pour the egg mixture over it and mix well. Shape into a loaf; place in a rectangular baking dish or press into a loaf pan after spraying the pan with cooking spray first). Using your finger, poke rows of holes about an inch apart in the top of the meatloaf. Drizzle the ketchup/brown sugar mixture into the holes to fill them, and spread the rest of the ketchup/brown sugar mixture over the top.
Lightly cover the meatloaf with aluminum foil to keep the brown sugar from burning. Cook at 350 degrees for an hour. Halfway through, remove any grease that's collected in the cooking pan. Leave the aluminum foil off for the rest of the cooking period.
We always have this meatloaf with baked potatoes and sweet-and-sour beets. I make more than we'll eat in a meal so we have enough for cold-meatloaf sandwiches!
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RE: New Ideas for Meatloaf
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Post By Lois (Guest Post)
(07/09/2007)
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You all are making me HUNGRY! All of these recipes sound wonderful....and I am going to try them....here are some variations on meatloafs I have made for my family:
MEAT LOAF WELLINGTON:
ANY meat loaf baked...but right before it is done overlap crescent rolls (Pillsbury that you would open up) over the top and side...and bake until brown
The next one my kids LOVED:
VEGETABLE MEAT CUPS
Any meat loaf recipe but instead of making a loaf I would make a cup...basically the size of a cup cake, put down the center to make it a "cup"...after it is baked I would fill it with mashed potatoes and mix cheddar cheese soup mix, milk and left over vegetable...this would be poured over all
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RE: New Ideas for Meatloaf
When I make meatloaf i just mix stuff together. Ground beef, egg, dehydrated potato flakes, alittle bit of garlic or garlic powder, onion soupmix, catsup n water. People seemto like it. I have also used brown gravy in the mixture instead of catsup. I get asked to bring this to the church suppers.
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RE: New Ideas for Meatloaf
I like to put the meat on a RACK and cook it above the pan, not floating in the grease, and not overbake it.
Food bloggers' site: elise.com, full of wild ideas.
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RE: New Ideas for Meatloaf
Whatever mixture u use for the basic meatloaf, put half of it into the loaf pan. Peel three or four hardboiled eggs and lay horizontally on top of the meat. Cover with second layer of meat. Bake as usual, this looks neat when sliced and add the goodness of eggs as well.The eggs can be replaced by hotdogs for the kids or for the pickle lover, large dills or a line of gerkins. These three techniques look especially good if u make meatloaf for potluck, picnics or reunions. I always add ketchup, mustard and HP sauce to my basic recipe to add moisture and a little zip.
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RE: New Ideas for Meatloaf
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Post By Faye (Guest Post)
(07/08/2007)
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Have you tried replacing some of the liquid with salsa? My family loves it.
Good luck!
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RE: New Ideas for Meatloaf
Try substituting some ground chicken for the meat, it adds a moisteness and less fat (make sure to either ground your own or get a high quality ground), make sure to spice a little extra as chicken needs it.
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RE: New Ideas for Meatloaf
I make meatloaf three ways and switch them up so we get some variety. I make the one I grew up on.
1 lb hamburger browned drained
add a little italian seasoning in while cooking
small onion chopped and sauted in a little olive oil till tender
1/2 cup bread crumbs, oatmeal, saltines crushed, whatever is handy
1 egg
1/3 cup ketchup
Mix all together and make into a loaf shape on a broiler pan, coat entire top and sides with more ketchup. I make all mine on broiler pans unless I make them in the muffin tins, but if you do it in the muffin tins only cook for 20 minutes. one hour on broiler pan.
I also make the one thats on the Campbells Pepper Jack soup can inside the label. I love the spicy cheesiness of it.
I also make Paula Deens Bacon Cheeseburger meatloaf. Absolutely wonderful we love this one.
Bacon Cheeseburger Meatloaf Recipe courtesy Paula Deen
See this recipe on air Wednesday Aug. 08 at 1:00 PM ET/PT.
1 pound ground chuck
10 slices bacon, cooked and crumbled I use real bacon bacon bits
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions I dont use these
Preheat oven to 350 degrees F.
In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 55 minutes
Yield: 1 (9 by 5-inch) loaf
User Rating:
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RE: New Ideas for Meatloaf
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Post By ruthvalleygal (Guest Post)
(07/02/2007)
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I have made this for years and it usually turns out good. Be sure your ground beef is lean. To 1 lb. add 1 egg, 1/4 onion and 1/4 green pepper, chopped, 1/2 cup oatmeal, season with Mrs. Dash, salt, and lemon pepper. Mix 1/4 cup catsup and BBQ sauce together. Mix all thoroughly and form in loaf. Top the loaf with more catsup and 3 strips of bacon. Bake about 1 hour @ 350 degrees, covered with foil. Uncover and broil for about 5 minutes.
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RE: New Ideas for Meatloaf
Maggie, I got sick of the old tried and true and tried something different. I added Durkee's Onions crushed and Chili Sauce to the hamburg and bread crumb mixture along with anything else you want and topped it with a mixture of chili sauce, more crushed onions and brown sugar. Wow, it was very successful. Cooks well, slices well for sandwiches and leftovers.
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RE: New Ideas for Meatloaf
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Post By Tina (Guest Post)
(07/02/2007)
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I cube up leftover meatloaf and add it to spaghetti sauce used of a any pasta.
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RE: New Ideas for Meatloaf
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Post By Linda Holden (Guest Post)
(07/02/2007)
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For a moist meatloaf that people love,I mix 1 egg per pound of meat and take about 12 soda crackers,per pound,crushed in your hands.Mix well by hand and put into pan.Cook at 350 degrees F. It takes about an hour to cook.Check at 45 minutes and drain off grease.When meat pulls away from pan it's done.
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RE: New Ideas for Meatloaf
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Post By m (Guest Post)
(07/02/2007)
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Try a can of sloppy joe sauce. Put most of it in the meatloaf and about a quarter of it on top before baking. Do the same with spaghetti or pizza sauce, adding a little parmasan cheese with the bread crumbs or oatmeal, or sausa, for a Mexican meat loaf. In all honesty, the very BEST recipe for meatloaf is on the back of the Quaker Oats box.
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RE: New Ideas for Meatloaf
I don't use any recipe when I make meatloaf at all, I just wing it. This is how my mom always made it and it always turns out delicious.
I just use a mix of whatever ground meat I have on hand (usually beef/turkey), throw in an egg, a handful of rolled oats, veggies diced or shredded (onions, carrots, celery, garlic, mushrooms), spices like pepper, steak seasoning, thyme, whatever. I also add in a variety of condiments from the fridge: Worchestershire sauce, ketchup, mustard, A1, soy sauce. I mix it all up with my hands and put it in a loaf pan. It is great to make when cleaning out the fridge, you can put about anything in it.
I bake it for about an hour at 350 degrees F, usually with some baking potatoes in at the same time. Add a salad or some fresh fruit and it is a favorite dinner at my house.
Jess
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RE: New Ideas for Meatloaf
I love meatloaf!!! The best things I've found for flavor are instead of bread or breadcrumbs use stovetop stuffing cubes/mix and cream of mushroom soup mixed in with the meatloaf, also some cream of mushroom soup on top of the meatloaf before cooking it. Also the dry lipton beef and onion or other varieties of soups are great mixed in with the meat. Also maybe a package of taco seasoning for beef or ranch mix for dips. feel free to experiment. If you don't like cream of mushroom try using other cambells soups to mix in--there are many to choose from.
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RE: New Ideas for Meatloaf
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Post By Liz (Guest Post)
(07/02/2007)
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Hi Maggie
I use ground turkey & use miller's bran (from the health store) diced carrots,chopped onion, 1 egg, salt pepper & horseradish (the kind that comes in the bottle) it gives it a nice zippy taste. I cook the meat loaf in a cast iron frying pan.
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RE: New Ideas for Meatloaf
I make mine different every time I make it, depending on what I have on hand. I mush together Ground sirloin, 2 eggs, breadcrumbs (enough to make it form.), garlic salt, onion soup mix, and natures seasoning. Then I either
+mix in 1/2 can cream of mushroom soup, put the other 1/2 on top
+Grate a couple of potatoes and chop up some onions and throw it in their
+Mix in powdered AuJus seasoning
+mix in some spaghetti sauce (plus extra breadcrumbs for), and put some on top
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RE: New Ideas for Meatloaf
Use 2 differnt types of meat. That made a difference for us. I don't have a recipe right now to send as my MS Word is acting up.
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RE: New Ideas for Meatloaf
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Post By JANICE (Guest Post)
(07/02/2007)
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I use half ground beef and half pork sausage...then what ever else you like. Some garlic, onion ketchup and egg and fine bread crumbs. The meat loaf will stay together for sandwiches.
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Tip: New Ideas for Meatloaf
Several Healthy Ideas
My family loves meatloaf. Trying to change it up so it is healthier has been interesting. To save you some time and energy, here are my tips for a yummy, healthy meatloaf.
- Saute the onions, green pepper and garlic in a little olive oil. Remove from heat and cool.
- Next is the fun part, wash your hands and then combine all ingredients in a large bowl.
- Instead of putting your meat mixture in a pan, shape your meat mixture and place it on a broiler pan coated with a cooking spray, while your meat loaf is cooking all the excess grease will drip down into the bottom of the broiler pan.
- Brush the top of your meat loaf with tomato paste watered down to the consistency of ketchup, or use another liquid like picante sauce, or barbecue sauce. I have done all three depending on what mood I am in.
- Use a meat thermometer to test the internal temperature for doneness. I use a mixture of ground beef and turkey, more beef then turkey, so it is done at 165 degrees.
The final step is to let the meat loaf stand for at least ten minutes before slicing.
While the meat loaf is resting, make your own slices of garlic bread by using up any day old bread you have on hand. Mix light butter with the minced garlic, spread on slices of bread and broil. By the time this is done, your meat loaf is ready to serve. Have a large green salad with it and you have a great meal. We also have leftovers for another meal or cold meat loaf sandwiches.
By Bobbie G from Rockwall, TX
Corn Chips And Salsa
I sometimes put crushed corn chips (unsalted) in the mix and top with salsa. My M.I.L always drained hers half way through the cooking, she always put a can of tomato soup (undiluted) over the top and green peppers in the meatloaf. It always made a lovely sauce.
By MJJJOY
Oatmeal Instead Of Breadcrumbs
I have heard of using oatmeal instead of breadcrumbs to make it healthier. I tried it once, and I liked it, but my hubby won't eat oatmeal under any circumstances, so I haven't made it that way again, but it would be healthier!
By Sbaker
Let The Meatloaf Rest
Someone asked, "What the purpose is of letting the meatloaf sit for 10 minutes?"
It is to allow the juices to soak back into the meat. If you slice right away the juice runs out and the rest of the meat gets dry. At least this is what my husband tells me and he cooks for a profession. So I just do it and it makes him happy. :)
By caraing
RE: New Ideas for Meatloaf
Meatloaf is something that I don't prepare by any certain recipe, all the time. I do make it several times a year. We don't like cold meatloaf sandwiches, like many others do. It was never served this way in my parent's household, while I was growing up. But there are two things that I do always do to my meatloaf before putting it in the oven.
- I take a steak knife and poke holes in my meatloaf and drizzle worcestershire sauce over the holes and sides of the meatloaf.
- In a small mixing bowl, I mix 2-8 oz. cans of tomato sauce and brown sugar (can use brown sugar substitute) to taste, not too sweet. Pour over the meatloaf and cover completely. I like to make up more sauce than what it requires for the meatloaf. This way, I have plenty of sauce to serve with the meatloaf. This sauce doesn't have to be heated before serving. The sauce keeps for a few days in the fridge. If I've frozen some meatloaf, for a later use. I choose to make my meatloaf sauce just before serving. I like to pour the sauce over the thawed meatloaf before heating and serve the extra meatloaf sauce on the side.
By badwater
Here is a link to other Meatloaf Tips on ThriftyFun
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