Best Meatloaf

[Anonymous]

Bat out of hell?

[Anonymous]

I've always just used the one on the back of the Lipton soup mix box. I think it is amazing.

http://www.mealsmatter.org/recipes-meals/recipe/21492

[Anonymous]

My secret ingredient is V-8. I usually use ground beef, chopped onion, oatmeal, wheat germ, eggs, worchestire sause. A big favorite here.

[Anonymous]

So this is a "secret" recipe I use, but I always joke about that because I just give out my recipe. Anyway, it's great and I love it. I think the real secret to good meatloaf is using half pork and half beef, and doing a free form, so it's not in a loaf pan. It gives it an amazing taste.

Ingredients
1/2cup bread crumbs, preferably fresh
1/2cup milk
2 pounds mixed ground meats: beef, veal, lamb, and/or pork (you can use turkey or chicken also if you like – I always do beef and pork)
2 garlic cloves, chopped
1 medium onion, chopped
1 celery stalk, chopped
1 medium carrot, chopped
1/2 cup flat-leaf parsley
1/2cup freshly grated Parmesan cheese
1 large egg, lightly beaten
3/4 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
Coarse salt and freshly ground pepper
2 tablespoons light-brown sugar
1 tablespoon chili powder

Directions
Heat the oven to 350°F. Soak the bread crumbs in the milk until the milk is absorbed, about 5 minutes.

Pulse garlic, onion, celery, carrot, and parsley in food processor until finely chopped. Add to breadcrumbs.

Add meats, egg, 1/4 cup ketchup, the mustard, parmesan, Worcestershire sauce, 1 tablespoon salt, and 1/2 teaspoon pepper; mix together using your hands.

Shape the meat into a loaf in a baking pan. Stir together remaining 1/2 cup ketchup, chili powder, and the brown sugar until smooth; brush onto meat. Bake for 45 to 60 minutes. When done, the meat loaf will be browned lightly and firm and an instant-read thermometer inserted into the center will read 160°F.

[Anonymous]

Anonymous wrote:I've always just used the one on the back of the Lipton soup mix box. I think it is amazing.

http://www.mealsmatter.org/recipes-meals/recipe/21492

I'm with you on this one! I'm a pretty good cook and love experimenting with exotic ingredients and different cuisines, but when it comes to a good old fashioned meatloaf, this one does the trick. I usually fiddle with it and spice it up a bit, but it's a great base recipe.

[Anonymous]

My 2 secrets:
Never cook it in loaf pan...free form

Use lots of A-1 in it & on top. Different taste than using ketchup/tomato base

[Anonymous]

My favorite:

1.5 lbs ground beef
1 egg, beaten
1 cup milk
1 cup breadcrumbs
1 teaspoon salt
...
Preheat oven to 350*.

Mix the meat with the egg well, then add the milk and mix well again. Add the breadcrumbs and salt, continuing to mix well.

Put in a meatloaf or bread pan and bake for one hour. Serve with ketchup or brown gravy.

My kids love this.

I adjust the milk and breadcrumbs amounts proportionally if I'm using less than 1.5 lbs of meat.

[Anonymous]

http://www.nytimes.com/2009/07/26/magazine/26food-t-000.html

Nora Ephron's Fancy meatloaf recipe is absolutely the best. I am making it this week.

[Anonymous]

Anonymous wrote: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

This is my favorite too! Just made it tonight and put some bacon on top to make it look like a football! Haha!

[Anonymous]

this is my favorite. i leave out the grated potato bc i never have them on hand.

do NOT skip the awesome sauce! sooo good.

http://www.cookingchanneltv.com/recipes/nadia-g/meatloaf-with-awesome-sauce.html

[Anonymous]

My gramma's: ground beef, one egg, one package of onion soup (powder)... mix all, put in the pan. Put some (small amount) of butter on top (small bits here and there, to moist it as it bakes). OR, put one of two slices of bacon on top in lieu of butter.

[Anonymous]

30 Minute Meatloaf from Cook's Country. Skillet to super hot oven. Not greasy, super flavorful. It's really only suitable for the winter, though, unless you really enjoy heating up your kitchen

[Anonymous]

Anonymous wrote: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.)

This is it! I love it.
http://www.pbs.org/food/recipes/turkey-meatloaf-with-fontina-and-mushrooms/

[Anonymous]

Anonymous wrote: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

Thanks for this recipe. Made it tonight with all chicken, rosemary instead of marjoram because that is what we have growing, ketchup to replace tomato paste because I didn't have any. I really enjoyed it as did my younger two. My oldest and DH said it was OK. 3 beats 2 so we will have it again!

[Anonymous]

Love Barefoot Contessa's meatloaf recipes (both her turkey and her regular one).