Best Meatloaf

[Anonymous]

I'm in the mood for a meatloaf tonight but the ones I have made in the past have been bland and/or dry. Anyone know of a good receipe they're willing to share?
TIA

[Anonymous]

Meatloaf is one of those recipes that people keep secret. Our office has cook offs every so often and the winners never share, it makes it more fun that way and even more fun when they bring some in for a treat.

Will be interested in what people use as the secret ingredient

[Anonymous]

This is my favorite, which I sometimes only make in a 1/2-recipe since it makes a ton. But great for a big family dinner, or for having lots of leftovers:

http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html

[Anonymous]

We enjoy this chicken meatloaf recipe a lot. I make it with 1 lb ground turkey (not turkey breast, though) and 1 lb ground chicken to lessen the fat content slightly, though I'm sure it's better with all chicken.

You could definitely sub in ground pork or lean ground beef.

http://www.epicurious.com/recipes/food/printerfriendly/CHICKEN-MEATLOAF-50017560

[Anonymous]

not classic, but so yummy. http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-meatloaf-with-feta-and-sun-dried-tomatoes-recipe/index.html

i also hear that a lot of people's "secret" ingredient for meatloaf is a cup of oatmeal.

[Anonymous]

The Market Street Meatloaf from the Silver Palate New Basics cookbook is my go-to meatloaf recipe. With this recipe, I've converted people who claim to hate meatloaf! Here's a link: http://recipes.epicurean.com/recipe/14403/market-street-meatloaf.html

[Anonymous]

Food and Wine has a fantastic recipe for grilled meatloaf -- basically it's got bread and basil with a piece of mozzarella stuffed in the middle. Divine.

[Anonymous]

pack of ground beef
bread crumbs
green pepper and onion
garlic salt
egg
parm cheese
steak sauce
awesome

[Anonymous]

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1160601
Meatloaf "muffins" from Cooking Light. Cooking them in muffin tins cuts the cooking time down to 25 minutes (vs. 1 hr+ for a big loaf). I always double the carrots to get more veggies into the kids.

[Anonymous]

Bumping this up... anyone have any new recipes to share?

[Anonymous]

This is my go-to. My husband loves it. I use breadcrumbs instead of the oatmeal. http://allrecipes.com/recipe/chriss-incredible-italian-turkey-meatloaf/

[Anonymous]

Anonymous wrote:This is my favorite, which I sometimes only make in a 1/2-recipe since it makes a ton. But great for a big family dinner, or for having lots of leftovers:

http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html

I use this as a base and usually add some garlic in with the onions, a lot more herbs, and sometimes sub chili sauce for the ketchup, also adding some to the meatloaf vs. just using as a topping.

[Anonymous]

My Everyday Food cookbook has one with fontina in it...you bake with foil b/c the cheese exudes a bit of grease, but ohhhh so good.

(I can't find it online though--it's from the PBS series, which Martha Stewart produces, but it's not the MS recipe that I found online.)

[Anonymous]

I always use the oatmeal. I have issues with wheat, but I also like the texture. You heat a bit of milk and let the oatmeal steep in it with some spices/flavoring. Use meat, and egg, whatever flavors you like and another secret ingredient is a bit of catsup. (I don't use it on top, because I think it's kind of gross) If you use fresh onions, chop and saute them first.

[Anonymous]

This recipe takes a little extra work but it's good:

Low-Fat Meatloaf
From Cook's Country
April?/May 2008
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WHY THIS RECIPE WORKS:
Most low-fat meatloaf recipes start by using healthier, leaner meats like chicken or turkey, but we wanted a tender, flavorful low-fat meatloaf recipe with beef as the only meat. Working with 90 percent lean ground beef in our Low-Fat Meatloaf recipe reduced the fat grams by half, but the texture was a little dry and grainy. Replacing milk with tomato juice provided moisture and a tangy flavor boost; using soy sauce also added moisture and flavor with minimal fat and calories. We broke down sautéed mushrooms in the food processor so they could “disappear" into the meatloaf, adding the final amount of moisture needed.

Traditional meatloaf has 740 calories, 43 grams of fat, and 17 grams of saturated fat per 1 1/2-inch slice. Our Low-Fat Meatloaf has 280 calories, 13 grams of fat, and 5 grams of saturated fat per 1 1/2-inch slice.

Serves 6
INGREDIENTS
Meatloaf
1teaspoon vegetable oil
1 onion, chopped fine
Salt and pepper
10ounces cremini or white mushrooms, sliced thin
3 garlic cloves, minced
1teaspoon minced fresh thyme
1/4cup tomato juice
1slice hearty white sandwich bread, torn into pieces
1 1/2pounds 90-percent lean ground beef
1large egg
1tablespoon soy sauce
1tablespoon Dijon mustard
2tablespoons finely chopped fresh parsley
Glaze
1/3cup ketchup
3tablespoons cider vinegar
1teaspoon hot sauce (see note)
2tablespoons light brown sugar
INSTRUCTIONS
1. For the meatloaf: Adjust oven rack to middle position and heat oven to 375 degrees. Following photo 1 below, set wire rack inside rimmed baking sheet and arrange 8- by 6-inch piece of aluminum foil in center of rack. Using skewer, poke holes in foil at 1/2-inch intervals.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Cook onion and 1/4 teaspoon salt until softened, about 8 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Increase heat to medium-high and cook until liquid has evaporated, about 5 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Stir in tomato juice and cook until thickened, about 1 minute. Let mixture cool 5 minutes, then transfer mixture to food processor, add bread, and process until smooth. Add beef to food processor and pulse to combine.

3. Whisk egg, soy sauce, mustard, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add beef mixture and mix with hands until evenly combined. Using hands, shape mixture into loaf covering entirety of prepared foil. Bake until meatloaf registers 160 degrees, about 1 hour. Remove meatloaf from oven and heat broiler.

4. For the glaze: Combine ketchup, vinegar, hot sauce, and sugar in small saucepan. Simmer over medium heat until thick and syrupy, about 5 minutes. Spread glaze over meatloaf and broil until glaze begins to bubble, about 3 minutes. Let rest 10 minutes. Serve.

A BETTER WAY TO COOK MEATLOAF
Allowing meatloaf to steam in its own juices in a loaf pan makes for a greasy mess—and minimal crust. Here is our solution for optimal drainage and a crustier meatloaf.


1. Set a wire rack inside a rimmed baking sheet and top with an 8- by 6-inch rectangle of aluminum foil. Using a skewer, poke holes in the foil about 1/2 inch apart to allow the fat to drain away.