Your best meatloaf recipe

[goldilocks]

I was planning to make some meatloaf and stock some in my freezer. Please share your favorite recipe for meatloaf and your tips for freezing (if you do this). While I haven't tried this recipe below, it sounds delicious and I thought some of you would enjoy. Please post your favorite.

Bacon Mushroom Swiss Meatloaf

12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half & half
6 ounces shredded swiss cheese
1/2 cup corn flake crumbs
Preheat oven to 350 degrees.
In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the skillet and saute the mushrooms and onions until tender. Allow to cool slightly.
In a large bowl, mix the beef, egg, and milk. Add the mushroom/onion mixture, all but a few spoonfuls of the swiss cheese and all but one tablespoons of the bacon bits. Add the corn flake crumbs and mix well until blended. Shape into a loaf and place in a large loaf pan.
Bake at 350 for about an hour, or until cooked through. Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an additional 5 minutes, or until cheese is bubbly.
Allow to rest for 10 minutes before slicing. Yield: 4 to 6 servings.

[greysangel]

hey there!

This recipe is a very tweaked recipe I found on epicurious hence the name change ;) This is the only meal that DH complains if I don't make once a month...he absolutely loves it. As for cooking/freezing, I make the meatloaf in large muffin tins so it 1)cuts down cooking time 2)makes little individual serving sizes which is cute and 3)very easy for freezing/leftovers! I got that idea thanks to the wonderful people on this board :)

Enjoy!

JeAnne's Tangy Meatloaf

1 large vidalia onion
1 1/2 cups quick oats
1 large egg
2 pounds lean ground beef or turkey (I tend to use turkey)
2 cups canned tomato sauce without salt, divided
1 pkg of instant beefy onion soup mix
1/2 teaspoon freshly ground black pepper
chopped parsley to taste
1 cup water
1/4 cup apple cider vinegar
1/4 cup packed brown sugar (light or dark..I use dark)
1/4 cup yellow (ball-park) mustard

Preheat oven to 350°F.

Finely chop onion. In a large bowl lightly beat egg. Add chuck, onion, oats, 1 cup tomato sauce, soup mix, parsley and pepper and lightly blend with hands until just combined. In a roasting pan form mixture into a roughly 9- by 5-inch loaf and bake in middle of oven 10 minutes.

While meatloaf is baking, in a small saucepan whisk together water, vinegar, brown sugar, mustard, and remaining cup tomato sauce and bring to a boil over moderate heat. Reduce heat and simmer so that sauce thickens and reduces.

After meatloaf has baked 20 minutes, spoon enough sauce over meatloaf to coat it. Continue to bake meatloaf, spooning more 1 hour and 10 minutes more, or until a thermometer inserted in center registers 160°F. Let meatloaf stand in pan on a rack 10 minutes.

Adjust time if cooking in muffin tins.

Serve meatloaf with sauce on the side.

Serves 6.

[SusanL]

One of my favorites...

Cooking Spray
1 cup chopped onions
6 T. ketchup, divided
2 T. Dijon mustad, divided
1 cup (4 oz.) shredded part-skim mozzarella cheese
1/2 cup Italian-seasoned bread crumbs
1/4 cup chopped fresh parsley
2 T. grated Parmesan cheese
1 t. dried oregano
1/4 t. black pepper
1 large egg, lightly beaten
1/2 lb. lean ground beef
1/2 lb. lean ground pork
1/2 lb. lean ground veal

1. Preheat oven to 375.
2. Place a med. nonstick skillet coated with cooking spray over med.-high
heat. Add the chopped onion and saute for 3 min. Combine the onion, 1/4
cup ketchup, 1 T. mustard, mozzarella cheese and next 6 ingredients
(mozzarella through egg) in a large bowl. Crumble ground meats over cheese
mixture; stir just until blended.
3. Pack mixture into and 8x4 inch loaf pan coated with cooking spray.
Combine 2 T. ketchup and 1 T. mustard; spread over top of loaf. Bake at
375 for 1 hour or until meat thermometer registers 160 degrees. Leat meat
loaf stand in pan 10 min.
4. Remove meat loaf from pan and cut into 12 slices. Yield: 6 servings
(serving size is 2 slices).

Calories: 329 (38% from fat)
Fat: 13.9 g (sat 5.6g, mono 5.3g, poly 1.2g)
Protein: 33.8g
Carb: 15.1g
Fiber: 1g
Chol: 133 mg
Iron: 2.4mg
Sodium: 801mg
Calc: 196mg

Enjoy!

[Jewel]

ITALIAN MEATLOAF

2 lbs lean ground beef
1/2 lb lean turkey sausage, cooked and crumbled
1 medium onion, finely chopped
3-4 cloves garlic, minced
1 cup oatmeal
1 TBS soy sauce
1 tsp worcestershire sauce
2 cups lowfat mozzarella, divided
1 (7 oz) jar roasted red peppers, drained and chopped
1 cup fresh mushrooms, sliced
1 TBS oregano
salt & pepper to taste

Preheat oven to 350 deg. In large bowl mix ground beef, oatmeal, soy sauce, worcestershire sauce, onion, garlic, and one cup of pasta sauce with hands. Shape into 9" x 12" rectangle on plastic wrap. Cover the rectangle with crumbled sausage, roasted red peppers,1-1/2 cups of mozzarella cheese, fresh mushrooms, oregano, and salt and pepper. Using plastic wrap to lift, roll meatloaf jellyroll fashion, mold long edge to seal, and also pat sides to seal. Place roll in loaf pan, cover and bake for 45 minutes. Remove loaf pan from oven and drain any grease in the pan, then spread the remaining cup of pasta sauce over the meatloaf, and sprinkle the remaining 1/2 cup of mozzarella over the top. Bake for an additional 15 minutes or until done.

[Ed]

Hi,

Here is a fine Meat Loaf recipe we came across. I have a history of not liking meat loaf so we "Adjusted" this recipe a bit, and it turned out just great.

Not only do we like this recipe but our Mothers and Grandchildren like it too, (from 87 to 4 years old.)

Here it is, if you decide to make it I'm sure you'll make it again and file it under favorites.

Ed


* Exported from MasterCook *

Individual Meat Loaves

Serving Size : 4
Categories : Main

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 extra large egg
3/4 cup milk -- 1% or better
1 cup Shredded Cheddar cheese -- 4 Ounces
1/2 cup quick cooking oats
1/2 cup chopped Onion
1 teaspoon Sea Salt
1 Pound Lean Ground beef
2/3 cup Ketchup
1/2 cup Packed brown sugar
1 1/2 teaspoons prepared mustard

In a bowl beat the egg and milk.

stir in Cheese, oats, onion, and salt.

Add beef and mix well.

Shape into eight loaves.

place into a greased 13 X 9 inch X 2 inch baking dish.

Combine Ketchup, brown sugar, and mustard; Spoon over loaves.

Bake uncovered at 350° for 45 minutes or until meat is no longer pink and a meatthermometer reads 160°

Description:
"Meat Loaf with Cheese"
Yield:
"8 Loaves"

- - - - - - - - - - - - - - - - - - -

Per serving: 547 Calories (kcal); 36g Total Fat; (59% calories from fat); 33g Protein; 22g Carbohydrate; 168mg Cholesterol; 1259mg Sodium
Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates

Serving Ideas : This is great with Garlic Sour cream mashed Potatoes, and Orange Honey glazed Carrots. Top off with some desert like Pudding and you havew a good meal.

NOTES : I like to bake the Loaves with out the bar-b-que sauce on them. I prefer to make the sauce on the side and put it on the table and those that want to can put it on their Meat Loaf.
Also you can leave out the quick cooking oats if someone has an aversion to oat meal, they can be made without the oats. Or Corn Flakes or Rice could be substituted.

[browneye]

This one is our very favorite recipe. I cook for a family, so I don't use the muffin tin idea yet. I have made a double batch of this, then frozen one loaf after baking it, and reheated it for another meal. I also froze one before baking once, although it really took a long while to bake after that!!!!
I noticed this one has gotten great reviews on multiple threads on this BB.


* Exported from MasterCook *

Italian Meat Loaf With Fresh Basil and Provolone

Recipe By :Cooking Light Magazine. August 2000. Page: 122.
Serving Size : 6 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup boiling water
1/2 cup sun-dried tomatoes
1/2 cup ketchup
1 cup bread crumbs, seasoned
3/4 cup finely chopped onion
3/4 cup chopped fresh basil
1/2 cup Provolone cheese -- shredded, 2 ounces
2 large egg whites
2 garlic cloves, minced
1 pound ground round
Cooking spray
1/3 cup ketchup

1. Combine boiling water and tomatoes in a bowl; let stand 30 minutes or until soft. Drain tomatoes; finely chop.

2. Preheat oven to 350 degrees.

3. Combine 1/2 cup ketchup, breadcrumbs, and the next 6 ingredients (breadcrumbs through beef) in a large bowl. Add tomatoes to meat mixture. Shape meat mixture into a 9 x 5-inch loaf on a broiler pan coated with cooking spray. Spread 1/3 cup ketchup over meat loaf. Bake at 350 degrees for 1 hour or until a thermometer registers 160 degrees. Let stand 10 minutes before slicing. Cut into 12 slices. Yield: 6 servings (serving size: 2 slices).

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 349 Calories; 17g Fat (42.7% calories from fat); 22g Protein; 28g Carbohydrate; 2g Dietary Fiber; 60mg Cholesterol; 1179mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat; 1/2 Other Carbohydrates.

NOTES : In addition to providing the lift in cakes, egg whites act as a binder for dishes such as crab cakes, salmon patties, and meat loaf. Serve this dish with your favorite mashed-potato recipe.

[JLS]

This is the BEST meatloaf recipe....(CL of course!!!)

Ingredients
3/4 cup ketchup, divided
1/2 cup quick-cooking oats
1/4 cup minced fresh onion
2 tablespoons chopped fresh parsley
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 large egg whites, lightly beaten
1 1/2 pounds ground round
Cooking spray

Directions
Estimated Total Time: 1 hour, 25 minutes

Preheat oven to 350°. Combine 1/2 cup ketchup, oats, and next 6 ingredients (oats through egg whites) in a large bowl. Add meat; stir just until blended. Shape meat mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush 1/4 cup ketchup over meat loaf. Bake at 350° for 1 hour and 10 minutes. Let stand 10 minutes before slicing.

[Holly in KC]

Great thread!!! Can't wait to add to my meatloaf collection.

From CL 3/96:

Herbed Meatloaf with Sun-Dried Tomato Gravy

1 cup sun-dried tomatoes, packed without oil (about 24)
3 cups boiling water
1 cup finely chopped onion
1 cup finely chopped green pepper
2 garlic cloves, crushed
1 slice whole-wheat bread, torn into small pieces
2 tablespoons 1% lowfat milk
1/2 cup shredded sharp (use sharp!!) provolone
2 teaspoons dried basil
1 teaspoon dried oregano
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 egg whites
1 3/4 # ultra-lean ground beef

Preheat oven to 350

Combine tomatoes and boiling water in a bowl; cover and let stand 15 mintues or until softened. Drain well, and finely chop; set aside (I actually chop before softening - works easier for me)

In a medium nonstick skillet, over medium heat, saute onion, bell pepper, and garlic 5 minutes, or til tender.

Place bread in a large bowl. Drizzle milk over; toss well to moisten. Add tomatoes, onion mixtrue, cheese, and next 6 ingredients (cheese through egg whites); stir well. Crumble beef over tomato mixture, and stir just until blended.

Pack mixture into a 9x5 inch loaf pan coated with cooking spray. Bake at 350 for 55 minutes or until meat loaf registers 170. Let stand 10 minutes.

Serve with sundried tomato gravy (okay - that's per the recipe- I usually omit the gravy, but here's the recipe)

Sundried Tomato Gravy

1/4 cup sun-dried tomatoes, packed without oil
1 cup boiling water
2 1/2 tablespoons all-purpose flour
1 1/4 cup 1% low fat milk
1/4 cup pan drippings or beef broth
1 tablespoon finely chopped green onions
1/4 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon pepper

Combine tomatoes and boiling water in a bowl; cover and let stand 15 minutes or until softened. Drain well, and finely chop; set aside

Place flour in a small saucepan; gradually add milk, stirring with a wire whisk until blended. Sitr in tomatoes, pan drippings, and remaining ingredients. Cook over medium heat 10 minutes or until thickened.

Delicious cold in a sandwich with a little horseradish mustard on wheat the next day.

8 servings: 230 calories, 24.8 g protien, 9.1g fat (4g sat, 3.5g mono), 15.1g carb, 1.1g fiber; 71mg chol, 752mg sodium.

[makedah]

Originally posted by JLS
This is the BEST meatloaf recipe....(CL of course!!!)

Ingredients
3/4 cup ketchup, divided
1/2 cup quick-cooking oats
1/4 cup minced fresh onion
2 tablespoons chopped fresh parsley
1 tablespoon brown sugar
1/4 teaspoon salt
1/4 teaspoon pepper
2 large egg whites, lightly beaten
1 1/2 pounds ground round
Cooking spray

Directions
Estimated Total Time: 1 hour, 25 minutes

Preheat oven to 350°. Combine 1/2 cup ketchup, oats, and next 6 ingredients (oats through egg whites) in a large bowl. Add meat; stir just until blended. Shape meat mixture into an 8 x 4-inch loaf on a broiler pan coated with cooking spray. Brush 1/4 cup ketchup over meat loaf. Bake at 350° for 1 hour and 10 minutes. Let stand 10 minutes before slicing.

I was just abotui to dig up my March 1998 issue (does that sound right?) and post this. It was in a story on comfort foods. The BEST meatloaf I've made. It freezes well, wrapped in foil and then placed in a freezer bag. Be SURE to use ground round and NOT ground chuck. Chuck is too oily and makes the meatloaf gummy.

[Lynn B]

Originally posted by makedah


The BEST meatloaf I've made. It freezes well, wrapped in foil and then placed in a freezer bag.

Makedah,

DQOTD (Dumb question of the day!!!) :)

Are you freezing this meatloaf before or after baking it?!
Thanks!

Lynn

[Kristilyn1]

Our favorite is the CL fresh basil and provolone one--and as the threads went at that time--I'm one of the ones who doesn't bother with the sundried tomatos. I sometimes make it with just ground beef, a combination of ground beef and ground turkey and a couple times with just ground turkey.

It's always a winner at my house!

Kristi

[tovie]

Here's a vegetarian meatloaf recipe that everyone in my family loves. You can lighten it up by using lite vegeburger, less eggs/egg sub and less margarine. I love the sauce and usually about double that part of it.

Sweet 'n Sour Burger Loaf

1 onion, chopped
6 slices bread, crumbed
1 stick margarine
4 eggs
1 can vegeburger
2 cups cheese, grated
1 tsp garlic
1 tsp sage
1/2 cup brown sugar
1/2 cup catsup
1/2 cup water

Melt margarine in a large skillet and saute onions and bread crumbs. Combine with eggs, burger, cheese, garlic and sage and mix well. Press into a 9x9 pan. Combine brown sugar, catsup and water and pour over top. Bake at 350 degrees for 45 minutes.

[aggie94]

Here's a pretty basic meatloaf recipe that I like, but don't make very often anymore:

1/2 cup milk [I use 2%, but only because that's what we (or rather, DH) drinks]
1 tbsp. Worcestershire sauce
1/2 tsp. dried basil
1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. black pepper
1 clove garlic, minced
1 egg, lightly beaten
1/2 cup bread crumbs
1 1/2 lb. very lean ground beef [I use <7% fat]
1 small onion, chopped (about 1/2 cup)
1/2 cup ketchup

Preheat oven to 350. Mix all ingredients except ketchup. Spread into ungreased loaf pan.** Spread ketchup on top. Bake for one hour and 15 minutes. Cool 10 minutes before cutting and serving.

** A tip I learned from a friend: we LOVE the top, crusty part of meatloaf. So instead of using a loaf pan, I spread the meatloaf mixture into a regular 13x9 (or similar size) baking dish and make what we like to call meat "bars" (gross-sounding, huh?). We spread the ketchup over the top of the mixture (using more than 1/2 cup, if necessary), and then we get little squares of meatloaf with more of the yummy crusty top part. :D

[Shirley Panek]

Lynn -

I'm not makedah, but I usually freeze my meatloaf before baking. It always turns out great.

Shirley

[Little Bit]

I thought I'd bump up this thread to ask for advice.

I love meatloaf, or to phrase it more precisely, OTHER PEOPLE's meatloaf. Mine always turns out too dry, too gray, too brick-like.

Dad loves meatloaf sometimes too, but I think we're both weary of dutifully working our way through my experiments, so I haven't attempted it in a while.

Does anyone have advice on how to cook meatloaf that isn't too heavy, too dry, too blah?

I'm grateful for all suggestions! :)

Oh, I have to be very careful of the amount of sodium I cook with and feed my Dad, so the onion-soup-mix option really isn't open to me. Other ideas would be great!

[andyc]

My favorite is Alton Brown's meatloaf from Good Eats:


GOOD EATS MEAT LOAF
Recipe courtesy of Alton Brown
6 ounces garlic-flavored croutons
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
1 carrot, peeled and broken
3 whole cloves garlic
1/2 red bell pepper
18 ounces ground chuck
18 ounces ground sirloin
1 1/2 teaspoon kosher salt
1 egg

For the glaze:
1/2 cup catsup
1 tablespoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Heat oven to 325 degrees F.

In a food processor bowl, combine croutons, black pepper, cayenne pepper,
chili powder, and thyme. Pulse until the mixture is of a fine texture. Place
this mixture into a large bowl. Combine the onion, carrot, garlic, and red
pepper in the food processor bowl. Pulse until the mixture is finely chopped,
but not pureed. Combine the vegetable mixture, ground sirloin, and ground
chuck with the bread crumb mixture. Season the meat mixture with the kosher
salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf.
Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan
onto the center of the tray. Insert a temperature probe at a 45 degree angle
into the top of the meatloaf. Avoid touching the bottom of the tray with the
probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey.
Brush the glaze onto the meatloaf after it has been cooking for about 10
minutes.

Yield: 4 servings

[Gail]

Dunno if this will help or not Little Bit, but I guess my method is an anti-meatloaf meatloaf. By that I mean it tends to be very moist (sometimes falls apart when cutting) and isn't as dense as your average. It is also one of the few things in which I will actually use canned soup (however I use the low sodium.) I don't have a recipe per se, rather it's one of those throw-in-some-of-this-some-of-that affairs. Ingredients include ground beef, egg, finely chopped onion, finely chopped celery, finely chopped carrot, finely chopped fresh mushroom and a small portion of finely chopped green pepper (I use food processor for all these), a slice of bread sogged up in milk, a healthy dose of pepper and a bit of Lawry's salt. You should see quite a bit of veggie in the finished mix. I shape this together and bake about 35 minutes as is, then pour a can of Campbell's low-sodium cream of mushroom soup and stir every fifteen minutes or so, to mix meat juices with the soup. Basically, the thing is done when the gravy looks like gravy instead of soup.

Don't make meatloaf too frequently, but I love this stuff!

[Little Bit]

Gail, Thanks for the encouragement. ;) I've been trying to think what it is about 'other people's' meatloaf that's better than mine, and I do think part of the issue has to be the amount of liquid used. I keep trying to bake one on a baking sheet, instead of in a loaf pan, and I think I just get the whole thing too dry.

The meatloaves I prefer have a good bit of moisture in them, so I guess I'll have to try another method to achieve a different result. (and tune out Dad's 'bake it on a cookie sheet' advice)

I guess part of my problem is that I have such trouble letting go of my preconceived notions of what a meatloaf should look like BEFORE it's baked.

Does yours firm up, and become slice-able, or is it more a spoon it out (loose meat style) affair?

Thanks again!

[Jewel]

Littlebit, I think the 'spoonable' versus 'sliceable' result is all in the binding. My only experience with meatloaf before making my own, was my Mom's and my Grandma's. Mom used very little bread crumb or egg in hers, so it was more what we called 'crumbly' meatloaf. Grandma, however, went to the other extreme and used at least 1/3 bread crumbs to 2/3 meat, so it was incredibly dry...she also liked to layer hard-boiled eggs in the middle of the loaf so when you sliced it you had this wicked-looking 'egg eyeball' staring at you from your plate :eek:. Yowza, that brings back memories!!

I tried to find a happy medium. My MIL suggested using finely ground oatmeal instead of bread crumbs, telling me that it would give the desired texture without getting as mushy as bread crumbs. She also said that oatmeal didn't absorb as much liquid, so you didn't get as 'dry' a result.

I've become a meatloaf fan again! It just took finding the right binder/meat ratio and kicking it up a bit with some different ideas! My Italian Meatloaf listed above is not considered Mom's Meatloaf in my group!! :D

[Little Bit]

Thanks, Jewel,

I've really been learning a lot today! I've never tried oatmeal before, always either fresh or dried breadcrumbs, and probably too many of those, at that. I've never had the egg-in-the-middle sort of meatloaf, though. That might scare me off the stuff for good, LOL!!!

I've been reading Michael Ruhlman's book "Soul of a Chef" today, and couldn't help thinking about meatloaf when I was reading his discussions of the various kinds of forcemeat, which I guess meatloaf is, in a country sort of way.

(The thing that struck me most is the critical importance of the ratios of ingredients in the success of the final product. Don't know that I'll ever be making any fancy forcemeats, but the theories will be useful in my cookery.)

[Gail]

Hi,

In answer to your question, Little Bit, the meatloaf still slices. It just has a tendency to fall apart. My mixture ends up pretty soft before baking-- though I mound it into loaf shape and usually bake in one of those oblong white Corningware jobbies, it flattens out and spreads while cooking, so slices end up not as square as the conventional meatloaf. It's quite moist and I very much like it that way--- which is not to say I don't like other meatloaf, too, 'cause I LOVE meatloaf!

[Little Bit]

Thanks Gail! :)

There's meatloaf in my future for sure now!

[Kelli Kerrigan]

I just wanted to say thanks for all the great meatloaf recipes. I have volunteered to feed the homeless at a shelter this coming Saturday and think homemade meatloaf would be welcomed. Now i just have to pick one............hmmmmmm

[Jewel]

Originally posted by Kelli Kerrigan
I just wanted to say thanks for all the great meatloaf recipes. I have volunteered to feed the homeless at a shelter this coming Saturday and think homemade meatloaf would be welcomed. Now i just have to pick one............hmmmmmm

Kelli, I commend you for what you're doing this weekend!! And if I were you, if you can possibly do it, I'd make a few of these! Make one each evening and freeze them, then bake them two at a time before you go! Meatloaf is such a comfort food, and I can see those people just enjoying the heck out of themselves! If you can only make or bring one I understand, but Meatloaf is such an easy thing to put together and take to a potluck or gathering! Again, a round of applause... :D

[Little Bit]

I made meatloaf for supper tonight.
I mostly used the one posted by JLS, with a half a cup of chili sauce in place of the ketchup, two whole eggs instead of just the whites, and green onions and celery in place of the plain onions. I ground my oatmeal in the food processor, too.

I went to the bookstore today and picked up a copy of James Beard's American Cookery. As I picked it up, the cookbook opened to the meatloaf recipes. Deciding this was a sign from the culinary muses, I read all the recipes on meatloaf. Most of them use simply huge proportions that they weren't practical for my meatloaf needs, and called for the use of multiple meats that weren't practical for me today (beef, pork AND veal), but I DID see a recipe that mentioned pouring broth over the meatloaf as it cooked. Since my goal today was to solve the problem of dry meatloaf, I cooked my meatloaf in a greased loaf pan, occasionally adding about a third of a cup of beef broth to the pan as it cooked. (I used maybe a cup of broth altogether.)

The texture was great, wonderfully moist. Dad says the flavor was just too sweet for him, maybe all that chili sauce had more sugar than I realized?

I liked its' flavors, though I guess it was a bit sweet. I loved the texture, and plan to use the oatmeal and broth again next time I try making meatloaf.

Thanks for all the advice everyone! Hooray! Success with meatloaf at last! (now about those extra calories ... LOL!)

[Linda in MO]

Great thread!

I thought I'd add my favorite meatloaf recipe...

* Exported from MasterCook *

Sicilian Meat Roll

Recipe By :Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Ground Beef , Main Dish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slightly beaten eggs
3/4 c. soft bread crumbs
1/2 c. tomato juice (or 1/4 c. tomato sauce and 1/4 c. water mixed)
2 T. snipped fresh parsley
1/2 t. dried oregano -- crushed
1/4 t. salt
1/4 t. pepper
1 clove garlic -- minced
2 lbs. lean ground beef
6 thin slices fully cooked deli ham (I prefer to use ham that is NOT smoked)
1 3/4 c. shredded mozzarella cheese

Preheat oven to 350 degrees.

In a large bowl combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper, and garlic.

Stir in ground beef, mixing well.

On foil, pat meat mixture into a 12x10 inch rectangle.

Arrange ham slices on top of meat, leaving a 3/4 inch border around all edges.

Sprinkle 1 1/2 cups cheese over ham.

Starting from a short end, carefully roll up meat, using foil to lift and guide; seal edges and ends.

Place roll, seam side down, in a 13x9x2 pan sprayed with Pam.

Bake for 1 hour and 15 minutes or until it reaches 170 degrees and juices run clear. (Center of meat roll will be pink because of the ham.)

Sprinkle remaining cheese over top of roll; return to oven for 5 minutes or until cheese melts.

Remove to a platter to serve.


Serving Ideas : I like to serve this with buttered pasta with Italian seasonings, Parmesan cheese, salt, and pepper mixed in, baked potato bread from my bread machine, mandarin orange tossed salad or fresh green beans, and dessert.

[crc77]

I have never liked meatloaf but of course the hubster loves it. The only one that I've liked at all (and I really like it) is the turkey loaf form cl- I think it was in March's issue. It had the oatmeal in it but slices if we let it set. Of course, the meatloaf is gone, inhaled by husband, before any kind of setting takes place. I use half turkey and have ground beef. I think that I might have to try the provolone recipe...
Cheryl

[andrea]

CL's BBQ Meatloaf!!! it's yummy!