HOW DO YOU MAKE MEAT LOAF?

[butch-innj]

I'm just no good at making meatloaf.
I dont know why.
It should be easy to do...but not for me.
Most people I know in my area don't even use a recipe, they just sorta throw it together and their is always better than mine.
And of course, meatloaf is my all time favorite comfort food.
To me, my Mom made the best meatloaf but I never paid attention to how she made it.

I've made ONE meatloaf one time that did come out really good and it was made with crushed corn flakes instead of bread crumbs in the mix.

I never kept the recipe and can't remember how I made it

I really believe that what I make is more of a texture problem.
Maybe I overmix it?
I dunno

 

[yogitunes]

my meat doesn't loaf!

but i have had meat come over and loaf on the couch like a freeloader.....lol

 

[xraytech]

When I make meatloaf
I use 2 lbs ground chuck
1 lb ground pork
1 egg+ 1 egg yolk
2 tablespoons Heinz Worchestershire sauce
salt
pepper
1 med onion finley chopped
2 cloves garlic finley chopped
2 slices italian bread
1 slice rye bread

First I mix the meat, seasonings, and eggs, and worchestershire sauce.

Then If your bread is not stale lightly toast the bread inthe oven on both sides.
then peel off the crust and dampen the bread with a little milk and crumble the bread up and it gets mushy. If there is a lot of milk wring some out and then crumbel wet bread into meat and add onions and garlic, mix up well and form into a loaf shape and place ina 13 x 9 pan and add a little beef broth to bottom of pan. Cover with foil an dbake at 350 degrees for about 1 1/2 hours.Check every so often to make sure all of the liquid has not cooked away, if so add some more.

 

[bajaespuma]

That looks like a good recipe! I'm going to try it.

 

[mrboilwash]

Overmixing can indeed change the texture badly.
I learned that when I tried to use a mixer with doughhooks and ended up with something rather like Spam than meatloaf.
I don`t use a recipe or measure for such simple dishes like meatloaf. Just ground beef, one or two eggs, some breadcrumbs, salt and pepper and some herbs and spices whatever I`m in the mood for but no onions.
Lots of sliced fresh mushrooms fit very well into a meatloaf dough. Thats my favorite.

 

[perc-o-prince]

I'm with Stefan. Meat loaf is one of those things that is a staple for using up bits of this or that (though I do like some onion in mine!). And DO mix gently!

If using a loaf pan, plan on about 1 1/4# meat. Ground beef and pork is a good mix. Some stores sell "meat loaf mix" that is 1/3 each beef, pork, and veal. For each loaf (hint- mix up a batch to make 2-3 loaves and freeze the extra!) add one XL egg. This helps the meat proteins bind a bit better.

For the extender, breadcrumb, fresh or otherwise, is usually the standard, but my mother and grandmother used crushed Corn Flakes, Saltines, Ritz... whatever! Use it up! I've heard of taking tortilla chips for a spin in the blender and using those! Figure about 1/2 C or so per loaf.

As far as flavorings, the sky's the limit. Worcestershire is always good because it enhances beef flavors. Going simple w/ some S & P is good. Maybe a little granulated garlic? Parsley? Try shaving some carrots and chopping the shavings. Or any finely diced flavorful veggie will do (red bell peppers, mushrooms, onions...).

It's a rare thing when I don't top the loaf w/ ketchup before baking (aprox 350 for about an hour)! When you pull the pan out, you can carefully pour some liberated fat out, but don't wring it dry because a good deal of the liquid is meat juices.

Good luck!I'd advise starting simply and write down what you put in. Then, after the tasting, you can add or subtract to your recipe!

Chuck

 

[davek]

It's a rare thing when I don't top the loaf w/ ketch

Yeah. It just isn't meat loaf without basically a crust of ketchup on top of it. I don't normally use any meat other than beef, but I bet the pork could be a good addition. I always use cornflakes and saltine crackers, as I usually have both in the apartment. I would consider an egg a necessity.

When I want some Meat Loaf, I usually just put on Bat Out of Hell and be done with it.

 

[jeffg]

> Some stores sell "meat loaf mix" that is 1/3 each beef, pork, and veal. <

That's one of the keys to great meatloaf, but it's getting harder to find in supermarkets.

If you just use ground beef, get the less expensive 20% fat type. Leaner beef will cause meatloaf to come out like a large hockey puck.

 

[appnut]

It's a rare thing when I don't top the loaf w/ ketch

My mom used to do that, was always burned or almost nearly charred top. I didn't know meat loaf wasn't supposed to taste burned until I went away to college. thus I rarely do anything like that on my meatloaf. I have an applesauce meatloaf recipe I may post later if I can find it.

 

[butch-innj]

I'm gonna try meatloaf tomorrow.......

All the tips here look pretty good to me.

The last meatloaf I made was kinda grainy in texture.
The flavor was just .....ok.
I think maybe I added too many bread crumbs and mix it too good.

I just picked up a pack of meatloaf mix (beef, pork & veal) and plan on using it Monday.
I just LOVE meatloaf sandwiches !

My Mom used to smother her meatloaf with a mix of catsup and brown sugar and then put a layer of bacon on top. Its really good and the bacon does add more flavor. (I use hickory smoked bacon)

 

[xraytech]

I never put ketchup on top of Meatloaf, I cant stand ketchup with meatloaf, I prefer mine smothered in a nice brown gravy or mushroom gravy

 

[petek]

I don't care for ketchup on top either, better to hide it inside or use some Campbells tomato soup (condensed) right out of the can. And not too many bread crumbs, that's what gives it that sawdust, grainy taste. I like a brown sauce/gravy or a white country pepper sauce over top.
I shape it and bake it on a foil covered platter or wire rack, not in a loaf pan, that way you get all sides browned.

 

[sudsman]

Like celery added to it too

and some garlic topped with onions and bell pepper and tomatoes

 

[charbee]

As for the "mix"...we like to use equal parts ground bison, lamb and pork. Works great...even "beef only" eaters like it. We never buy plain ground beef anymore, but bison instead. Much better for you, no chemicals, and less cholesterol than chicken!

I always mix mine by hand, never a mixer...knead it like you would bread dough.

And my mom always used the layer of Hunt's ketchup on top, but also added three strips of bacon atop the ketchup!

Agree on the comments about breadcrumbs and flavorings...get creative! Try different approaches! For a Texas variant, use jalapenos instead of bell pepper, and top it with barbecue sauce instead of ketchup.

 

[gyrafoam]

I like to use the recipie on the box of Lipton "Beefy Onion" (dried) Soup Mix. I doctor it up a bit, but it still makes a perfect meatloaf every time. I also prefer some nice brown gravy and mashed potatos with meatloaf.

 

[dynaflow]

heres my southern take recipe

3 lbs ground beef
34 cups crushed crakers
2 eggs
3 TBS dehydrated onion
2 carrots finely grated ( opt)
1]8 tsp garlic salt
18 tsp celery salt (opt)
12 tsp salt
14 tsp pepper
14 cup milk
combine all except milk mix well gently add milk
use a loaf pan
pour sauce over top
Sauce
12 cup catsup
2 TBSP dry mustard
14 cup light brown sugar
mix well pour over meat loaf
bake at 325 for 1 12 hours let rest then turn on serving platter

 

[danemodsandy]

Family Budget Meat Loaf

This one's a combination of my mom's recipe, and some Julia Child tips from her "The Way to Cook":

1 medium onion, chopped
1 green bell pepper, seeded and chopped
2 or 3 cloves garlic, minced
2 Tb. butter or margarine
1 lb. ground beef
1/2 to 3/4 cup oatmeal
2 eggs
1/2 cup grated cheese (any American, Parmesan, Swiss or Cheddar you have on hand, or a mixture of any of these you have left over; this is a great use for leftover bits of cheese)
2 tsp. Lawry's seasoned salt
1 tsp. pepper
1 Tb. Italian seasoning, or more if you like (I like)
2 Tb. Worcestershire sauce
1/2 cup catsup plus extra for top of meat loaf

METHOD: Melt the butter in a non-stick skillet, and saute the onion, bell pepper and garlic until soft and beginning to brown. Remove from heat, and cool a bit. Meanwhile, combine remaining ingredients in a baking dish sprayed with Pam, using 1/2 cup oatmeal. Mix in the sauteed ingredients, then add more oatmeal if things seem to be a little too loose (I find that impeccably clean hands are the best mixing tools for the chore). Smooth the top of the mixture with a spatula, then spread a thin layer of catsup on top. Bake at 350 F for 45 minutes or so; actual baking time will depend on your baking dish. Whatever is left over slices very well after it is cold and makes great sandwiches.

This meatloaf doesn't cost a fortune to make and tastes like what most people expect from homemade meatloaf. The addition of cheese is a Julia Child touch; it gives the meatloaf a bit of extra juiciness and improves the texture. The pre-sauteeing of the vegetables ensures that their flavour is rounded and subtle, without a harsh "oniony" or "garlicky" taste. Oatmeal gives a heartier texture than breadcrumbs.

 

[danemodsandy]

Forgot the Variation:

If you like, you can fill the baking pan halfway, using half the meatloaf mixture, then put a row of hard-boiled eggs down the middle, laid end-to-end. Top with the rest of the meatloaf mixture and spread with catsup, then bake. When you slice the meatloaf, each slice will have a "bullseye" of hard-boiled egg.

I don't know what anyone else likes in a meatloaf sandwich, but I feel simplest is best. I use Pepperidge Farm white (the regular-sliced, not the thin; the only use I have for white bread), spread with Dukes' Mayonnaise. I add a squirt of catsup, and a little salt and pepper. I use absolutely nothing else on it, not lettuce, not pickle, not anything. The taste of the meatloaf comes through, nice and strong.

 

[xraytech]

Here is another meatloaf that I like to make on occasion.

Bacon Cheese Burger Meatloaf

2 lbs ground chuck
1 lb ground pork
1 lb peppered bacon cooked and crumbled
3/4 lb grated sharp cheddar cheese
1/4 cup Heinz ketchup
1/4 cup Heinz yellow mustard
1/4 cup Miracle-Whip
1/3 cup italian style bread crumbs or crushed Ritz
1 med onion finley diced
salt and pepper to taste
1/2 teaspoon garlic powder

In a bowl mix together pork and beef, ketchup, mustard, miracle whip, seasonings, and onions. Add crumbled bacon and cheese, reserving about 1/4 cup of cheese
Form into a loaf shape in a 9x13 pyrex pan and cover with foil and bake at 350 degrees for 1 1/2 hours, remove from oven drain drippings and foil, mix some ketchup and mustard together brush over meatloaf and sprinkle with remaining cheese return to oven uncovered until cheese is melted.

 

[beadsobleach]

Meatloaf Diablo

Once I had no other tomato product but salsa and used that in my meatloaf, made it the usual way otherwise, actually was rather good, got compliments from my dinner guests. Does give it zing....

 

[alr2903]

i always use bread crumbs, but there is a tried and true recipe on the back of quaker oats. i have an aunt that follows the quaker oats recipe and it is very good too.

 

[maytagbear]

I agree with

Sandy about sauteeing the onions and garlic before adding them to the meatloaf ingredients. It makes a huge difference. Plus, the little butter doesn't hurt at all.

Here, the supermarkets do not generally have ground veal, let alone put it in their packages of meatloaf mix.

I like to add a couple of tablespoons of freshly grated Parmesan, too. Adds a nice hard to define something.

For me, ketchup AND bacon on top. I scissor the bacon in half the short way.

As for the actual mixing...I am afraid I don't like to get my hands into it, and wear new one-time use rubber gloves.

I always bake my meatloaf in a 9x13, usually Pyrex.

Mashed (real) potatoes, broccoli in garlic butter, salad from a bag, and either fresh fruit or good sherbet, or both.

Lawrence/Maytagbear

 

[butch-innj]

Who wouldda thunk?

That I'd have gotten so many responses about meatloaf.

This is GREAT !

Thats why I love this website.

So many people chime in to give their opinions and recipes and help.

Thanks to everyone !

 

[rayjay]

Sicilian Meat Roll

Great meatloaf recipe coming............ Have to find and will post.

Ray

 

[perc-o-prince]

I cant stand ketchup with meatloaf, I prefer mine smothered

For the first, and subsequent, HOT servings, it's always gravy for me. Especially with mushrooms.

However, for COLD serving, it's on regular bread or a roll w/ ketchup. As said before, nothing else (lettuce, tomato, etc) and the meat comes through nicely! I remember seeing fingerprints in the bread from holding the sandwich tightly and having the ketchup and meat moisture permeate the bread!

Chuck

 

[mixguy]

Great recipe ideas here

I don't make meatloaf very often here seems like I have forgotten how to make one they way I used to when I lived at home and cooked for my parents during the summer when school was out. Mom and dad worked two blocks away and would come home for lunch. Sis and I would take turns doing laundry and cooking lunch. Mom taught us to make a meatloaf on the stove top, slowly browned on all sides, and seldom did it break when it was turned. One egg and bread crumbs were added with the seasonings and a brown gravy was made from the drippings. We raised our own beef, and it was and still is leaner than any kind of ground beef I have ever purchased. Mom made variations too and now bakes mealoaf during the cool times of the year. The oven was seldom used during the summer months to keep the electric bill down. The rules were we could bake on rainy days during the summer. Now mom bakes in her toaster oven any time she wants too. She has a Tappan "dough boy" model having just a clock and timer.

 

[jamman_98]

LOL

Well funny this thread got started. I'm making Meatloaf for my partner's birthday dinner. Here's my recipe:

2 lbs ground beef
1 pkg brown gravy mix
bell pepper - maybe a cup or more
onion - maybe a cup or more
5 eggs
1 sleeve of saltine crackers

Mix and form loaf

cover with ketchup/brown sugar mix
Bake at 350 for 45 -1 hour. I use a meat themometer to make sure it's done.

Joe
jamman_98

 

[veg-o-matic]

My Variation

Meatloaf is something I cook by "feel". There's no recipe, and all ingredients are eyeballed. Luckily, it's one of those dishes where exact measurements aren't needed anyway.

*3 or so pounds of ground beef (80%); I like to make two loaves at once and freeze one
*A good cup of chopped onions
*An egg (or two)
*Cornflake crumbs. Half a cup or so, depending on how much you want to stretch things.
*A good glug of Heinz Chili Sauce
*Couple big spoonfuls of roasted green chiles
*Salt, pepper.
*Couple handfuls of grated cheddar cheese (no such thing as too much.)
*Small can of evaporated milk.

Mix gently but thoroughly. Shape into two loaves and bake at 350 until done (baking time varies considerably, so take the temperature; should be 160.)

Sometimes I will frost a cooked loaf with mashed potatoes and arrange triangles of American cheeze on top for that 50's Housewife look. Other times I'll cover a cooked loaf with a sheet of Pillsbury crescent roll dough and bake according to Poppin's directions for Trailer Park Meatloaf Wellington.

veg

 

[westie2]

Godfather Meatloaf

Got this from a MW class we went to in New Orleans in 1979 at Campo's Appliances
and we have done it both in the MW and a regular oven

1 1/2 pounds 80% beef
1 medium onion chopped fairly fine
1/2 cup chopped bell pepper
1/2 cup celery chopped fine
1 clove garlic chopped fine

Microwave the onion, pepper, celery and garlic about 2 minutes and set aside

1 can rotel mild or hot
2 eggs
3/4 cup italian bread crumbs

Mix the rotel, eggs and bread crumbs in a large bowl then mix in the cooked veggatables. Then place the beef in and mix well.

Take a large piece of wide aluminum foil and spread out on counter. Put the meat mixture on the foil and pat out the meat to the edges on the short shide and about the size of a 9 x 13 glass baking dish.

On the patted out meat take sliced ham and lay across the meat then use 8 ounces of grated mozzarella cheese ( save a small handfull for later use) and spread evenly over the ham slices. Take the from edge of the foil and roll the meat into a loaf shape and transfer to the 9 x 13 glass pan. when in the pan pat the ends to finish the loaf. If microwaving cook at 60% power in a 1000 plus watt or 80% power in a less tha 1000 watt microwave for 18 minutes then check temp for 180 degrees. If in regular oven cook an hour at 350 degrees.

At this point spread 2 cups of spaghetta sauce (your choice)and sprinkle with the handfull of grated cheese and microwave for another 2 to 3 minutes of back in the oven for 5 to melt the cheese.

This is all we use anymore to make meatloaf. Even meat loaf haters like this one.

 

[whirlcool]

Funny thing, I was just thinking about a thread about meat loaf recently and sure enough one pops up!

Alr2903, we have been using Quaker Oats in our meat loafs for several years now. It is very good, and it's good for you too,
We really can't tell the difference between bread crumbs and oats.

Here is our recipe.

1.5 lbs Ground Sirloin
1 small white onion, finely chopped
1 egg
1/2 Cup Open Pit Barberque Sauce
3 shakes of a bottle of Lea & Perins Worschster Sauce
1 cup Quaker Oats
6 large fresh white mushrooms, sliced.
1/2 chopped Green Pepper (optional)
1.5 teaspoons Oregeno
1.5 teaspoons Basil
1 teaspoon Marjoram
1 teaspoon white pepper
1/2 tespoon salt

In a large mixing bowl, add the meat, onion and the dry seaonings. Then add the egg and the Worschester sauce. Mix together. Then add the Oats and mushrooms and Barberque sauce. Mix together.
Put in a bread pan and compress the loaf down into the pan, ensuring when you are done that the edges of the load are lower in the pan than the center of the load. Cover with aluminum foil and bake at 350 F for 45 minutes. Then remove cover, drain the pan of excess fat and add some barberque sauce to the top of the loaf, if so desired. Continue cooking for 15 minutes.

Let the loaf rest for 10 minutes before serving.