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What's your favorite meatloaf recipe?

  • r

Don't chop my head off but I am looking for your favorite meatloaf recipe. I am looking to try something different than mine which is the old standard of ground beef,breadcrumbs,egg,milk,and cheese. Thanks,Richie

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  1. I like to combine the beef with sausage, equal amounts of each. I use either breakfast sausage or Italian, the kind that comes in bulk. I chop up onions, garlic and peppers and sautee in olive oil before adding to the meat mixture. i don't use fillers like bread crumbs, but add an egg, S&P, sometimes a bit of oregano and thyme. That is about it.

    Chorizo is also a good alternative to add to the beef, then I would add just a bit of masa harina, maybe corn and peppers along with the onions and garlic, toasted and ground cumin and some Mexican oregano. Pass the salsa. You could fold in some queso enchilado too.

    4 Replies
    1. re: Candy

      Paul Prudhomme's Cajun meatloaf works for me.

      Link: http://www.dianaskitchen.com/page/gro...

      1. re: steve h.

        I was looking through to see if anyone had mentioned this yet. I just had it the other night. God, is it good...

        Link: http://seasonalcook.blogspot.com

        1. re: curiousbaker
          fai jay (fai jackson)

          It's my favourite too. When I make it I can barely restrain myself from eating the onion mixture before combining it with the meat--and that cajun sauce--wow.

          1. re: curiousbaker

            where's the recipe for meatloaf though?

      2. And now for something completely different...

        Turkey, Apple, Sage Meatloaf
        4 oz. fresh sourdough bread, crusts removed cut into slices
        1 piece peeled fresh ginger (1-1/2”), coarsely chopped
        2 garlic cloves, coarsely chopped
        2 small onions, coarsely chopped (about 1-1/2C)
        2 green apples --1 cored, peeled and coarsely chopped; 1 left whole
        2 eggs, beaten
        3# ground turkey
        4t coarsely chopped sage, plus leaves for garnish
        2t salt
        1t pepper
        2T maple syrup

        Heat oven to 375. Process bread in processor until you have about 2C coarse crumbs. Place in large bowl. Chop ginger and garlic in processor. Then add onion and chopped apple and puree. Transfer to bowl with crumbs. Add eggs through pepper and mix thoroughly with hands.

        Form into about a 12x5x3 rectangle in a baking pan or rimmed baking sheet. Peel and core remaining apple. Cut into 1/8” rings; arrange rings on top of meat. Bake 30 minutes. Cover and bake until apples are soft and translucent, about 15 minutes. Uncover; brush with maple syrup. Bake until no longer pink in center, about 10 minutes. Let stand 15 minutes before serving.

        4 Replies
        1. re: wyf4lyf

          That sounds funky-wild (right up my alley). Can you describe the taste of the finished product--looks like it would taste very "fall-like" (my favorite 'food season').

          1. re: Funwithfood

            (hanging head in shame)....I must confess I haven't made this yet. It just sounded so good and so *different*, I thought it would be a good one to post. My husband doesn't like meatloaf (unbelievable, I know), and I thought I might be able to get him to eat this since it bears little resemblance to regular meatloaf.

            How about we both cook this over the weekend and come back and report?? Or at least I will since I posted it...


            1. re: wyf4lyf

              I've got to do a belated V-day dessert this weekend (*my* head is bowed in shame...)

              *Please* do report back if you make it. (I make a Pot Roast Autumne that has a nice "fall" feel to it...love fall foods.)

          2. I generally can't stand meatloaf, but am a total fan of this recipe from epicurious. I make it with a mixture of beef and pork instead of turkey (because I don't like the texture of ground turkey), but otherwise follow the recipe exactly. You'd never know that it's loaded with veggies!

            When hubby and I are craving comfort food, this meatloaf and a giant pan of macaroni w/cheddar and bleu cheese make our tummies very, very happy.

            Link: http://www.epicurious.com/recipes/rec...

            2 Replies
            1. re: TorontoJo

              I made this once with ground chicken that I picked up on sale. It was very good--even kids like it.

              1. re: TorontoJo

                Ok you cannot mention macaroni w/cheddar and blue cheese and not post a recipe! I would love to make that!

              2. I absolutely hate meatloaf....But I LOVE a recipe called Spicy Meatloaf by Marcia Adams. It's from her "Cooking From Quilt Country" cookbook. A family member fixed it once and I had to have the recipe. Have fixed it several times since. Don't know why she named it spicy, cause it's not. Just a lot of good spices and veggies in it. Let me know if you're interested.

                3 Replies
                1. re: Phoebe

                  I remember that show on PBS years ago. Whatever happened to her? I would be curious to see her recipe. Thanks,Richie

                  1. re: Richie

                    Marcia Adams had a heart transplant in 2000. Googled for more info. The only thing that came up was she did write a book on her surgery experience. No new cook books as of yet. Here's a modified version of her delicious recipe. I added various fresh herbs from the garden when cooking this. Please post if you decide to make it.

                    SPICY MEATLOAF

                    2 T. Butter
                    1/2 C. Onion, chopped
                    1/2 C. Celery, chopped
                    1/2 C. Gr. Pepper, chopped
                    1/2 C. Carrots, finely chopped
                    3 Garlic cloves, finely minced
                    2 Eggs
                    1/2 C. Ketchup
                    1/2 C. Evaporated Milk
                    1 tsp. Salt
                    1 tsp. Pepper
                    2 tsp. Chili Powder
                    1 tsp. Allspice, ground
                    1/4 C. Fresh Parsley, finely chopped
                    1 1/2 C. Bread Crumbs, fresh
                    1 1/2 Lbs. Ground Beef
                    1/2 Lb. Ground Pork
                    4 Slices of Bacon, cut into 1" pieces

                    Preheat oven to 350. Melt butter in saucepan, add next 5 ingredients & cook for 5 minutes til browned. Set aside. In large bowl, beat eggs well, then add the next 8 ingredients. Mix. Add meats and veggies. Lightly, combine all ingredients. Form to an oval and transfer to a loaf pan. Arrange bacon pieces on top. Bake for 45 min. Remove from oven and drain off fat. Let stand for 10 minutes before serving.

                  2. re: Phoebe

                    phoebe, I'm interested! Thanks!

                  3. p

                    Mine is (believe it or not) from a low-fat 'heart-healthy' cookbook. It has a layer of sundried tomato and low fat feta through the middle and grated sett potato through the meat. You would never know its 'healthy' ;-)

                    More than happy to paraphrase if your interested.

                    1 Reply
                    1. re: PommieCrumpet

                      Sorry - as you've probably guessed that would be 'sweet' potato....

                    2. I make my mother's meatloaf which everyone raves about. It is based on Mrs. Rockefeller's Arkansas meatlof recipe. It includes sour cream, cottage cheese, sausage meat (only), rye bread, egg and seasonings. The sauce (added 1/2way) is 2 onions sauteed with one stick of butter and then combined with one bottle of Heinz chili sauce. I know it sounds bizarre but it is delicous!

                      1. I make a turkey meatloaf. I must admit i sort of eyeball the ingredients.
                        1lb of ground turkey
                        1-2 egg whites
                        About 1/3c. breadcrumbs (but sometimes i don't have any at all and it still works fine)
                        Feta cheese, crumbled. to taste--i'd say i used about a 1 inch cube
                        1TB Worcestershire sauce
                        1/2 yellow onion, chopped
                        One small handful each: chopped cilantro, mint, basil (depending on what i have around)
                        To your taste--cumin, cardamom, ginger, mustard, cinnamon, garam masala, ground pepper. (or whichever of those you like).

                        I squoosh it all together and put it in a 400F oven for 30-45 min, depending. I usually have to cut into it and see if the turkey is done.

                        I love this, but I'm also a total sucker for those spices!

                        1. Paul Prudhomme from his IMO best cookbook: Louisiana Kitchen.

                          As always, watch the salt in his recipes- he uses A LOT.

                          Link: http://www.amazon.com/gp/product/0688...

                          1. Another not a huge meatloaf fan, but this is the one my dad always made and I do love it!

                            Barbeque Meat Loaf

                            1-1/2 lbs. ground beef
                            1 onion (finely chopped)
                            1 cup fresh bread crumbs
                            1 egg
                            1/2 8-oz. can tomato sauce
                            salt and pepper


                            1/2 8-oz. can tomato sauce
                            3 Tablespoons brown sugar
                            2 Tablespoons Worcestershire sauce
                            3 Tablespoons vinegar
                            2 Tablespoons mustard

                            Mix beef, crumbs, onion, beaten egg, salt and pepper PLUS ½ of the can of tomato sauce. Form loaf and put into loaf pan or casserole. Combine remaining ingredients, including remaining 1/2 can of tomato sauce and pour over loaf. Bake at 350 degrees 1 hour and 15 minutes.

                            1. I've made meatloaf based off the meatball recipe described below. I just form the meat in a loaf pan, then turn it out into a baking dish, add the sauce, and bake. Excellent.

                              Link: http://www.chowhound.com/topics/show/...

                              1. i use a combined/adapted recipe from Real Simple and from one of Saveur's 100 editions. The Real Simple recipe uses equal parts ground beef and pork, finely chopped celery, onion, garlic and carrots (veggies pre-sauteed), egg, bread crumbs, salt, pepper, ground ginger (from the Saveur recipe) and thyme. Combine the ingredients, form a loaf. Meanwhile, in the loaf pan, sprinkle enough brown sugar to form a thin layer, add ketchup and spread out, lay some bacon strips down and over sides, then place the meatloaf in the pan, wrap the bacon over. Bake.

                                The sweet tomato sauce is a great complement to the savory meat/veggie loaf. The bacon is just gilding the lily.

                                1. Here's mine:

                                  GREAT MEAT LOAF

                                  1 1/4 lb ground beef
                                  1 1/4 lb ground pork
                                  2 large eggs, beaten just to blend
                                  1 cup cracker crumbs
                                  1 small onion, minced
                                  (celery and/or green pepper can also be added, if you want it)
                                  2 slices good bacon, chopped fine
                                  1/3 cup ketchup
                                  2 Tbs horseradish
                                  2 cloves garlic, minced
                                  salt, pepper, Tabasco and/or herbs

                                  Preheat oven to 350º. Combine everything in a large mixing bowl. Stir with a fork to distribute ingredients, then use your hands to blend and knead until it's a fairly firm and homogeneous mass that will hold its shape. Form into a loaf, then put into a 2-qt loaf pan, pressing down the sides to eliminate any gaps along the bottom edges.
                                  Bake uncovered for 1 1/2 to 2 hrs, to an internal temperature of 150º; use a bulb baster to remove accumulated grease as needed during the last half-hour or so.

                                  For a sweet/savory topping, you can mix some ketchup and horseradish together with a little Worcestershire sauce and brush this over the top of the loaf after the first hour.

                                  1 Reply
                                  1. re: Will Owen

                                    Hi Will Owen,
                                    Which of your optional ingredients which you list at the bottom of your recipe - do you yourself use or prefer?

                                  2. mine is from the Quaker oatmeal old fashion container, easy and pretty tasty, modified a bit:

                                    1.5lb beef
                                    1/2 cup chopped onions
                                    1/2 cup milk (I used water once and was fine)
                                    1 egg-beaten
                                    1/2 cup oatmeal
                                    1 Tbsp worcester sauce

                                    mix all above ingredients. Shape as a loaf, then back on baking sheet for 1hr at 350. Take out and add ketchup all over the top, back for 15 more minutes.
                                    Then it's done.

                                    1. All-time best meatloaf recipe comes from Cooks Illustrated and has a packet of unflavored gelatine in it. Just Google "cooks illustrated meatloaf gelatine" and you will find it. I now always add a packet of unflavored gelatine to any meatloaf recipe. It gives the meatloaf a texture that is just perfect: moist, soft, juicy. Best kitchen trick of 2007.

                                      7 Replies
                                      1. re: maliengus

                                        am not sure what gelatin is. as much as I'm sure it's wonderful and improves the texture of the meatloaf, it sounds like a funny ingredient to add to a meatloaf. I think of gelatin as flavored like cherry or lemon. didn't know they made it in unflavored

                                        1. re: iL Divo

                                          Yesterday's "America's Test Kitchen" made the meatloaf that meliengus describes (ATK is related to Cook's Illustrated), and they fully explain the reasoning behind using the plain gelatin, which, by the way, always starts off unflavored. They use a packet of Knox, rather than a sheet.

                                          It made a LOT of sense, and they said that beef meatloaf was the #1 tested/tried recipe from the test kitchen.

                                          1. re: cheesemonger

                                            Whoa. Just a pinch, not a packet! The recipe calls for 1/4 teaspoon unflavored gelatin per lb. of meat. It mimics veal and results in a meatloaf that is velvety. Just sprinkle it over the milk or broth and stir it in to the mixture. A couple of sliced mushrooms will add flavor and texture, also.

                                            1. re: brooktroutchaser

                                              Right, not the whole packet per pound. I make a big meatloaf so there's plenty of leftovers, so I use a whole packet for three pounds of meat. About 1/3 of the packet per pound.

                                          2. re: iL Divo

                                            iL Divo - KNOX unflavored gelatine. You can get it where the Jello is sold, usually on the top shelf.

                                              1. re: iL Divo

                                                Okay, that's great. Now here's another tasty meatloaf suggestion. You know that Vietnamese Sriracha sauce? The red hot sauce with the bright green plastic cap and the rooster on the bottle -- you can find it in most Asian food sections. Mix a dash or two of that in your meatloaf mix and then... when the meatloaf is nearly done, mix another dash or two of the Sriracha with 1/2 cup ketchup, 1/4 cup of brown sugar, a rounded teaspoon or two of regular yellow condiment mustard and a 1/2 tsp of granulated garlic. Stir it up and slather it on your meatloaf, then finish baking.

                                        2. I love meatloaf and this is a favorite recipe, if you're looking for something a little different. I serve it with mashed potatoes. And do make the cranberry chutney; it's pretty tasty.
                                          Turkey Meat Loaf glazed with brown sugar

                                          4 servings

                                          ¾ cup brown sugar
                                          ¾ cup ketchup
                                          2 lb ground turkey
                                          3 eggs
                                          ¾ cup chopped onion
                                          1 ¼ cup breadcrumbs
                                          ½ tablespoon ground ginger ( I would add more ginger)
                                          ¾ cup milk
                                          Parchment paper to line loaf pan
                                          Salt and pepper to taste

                                          · Preheat oven to 350
                                          · Line loaf pan with parchment paper to prevent sticking
                                          · Spread brown sugar into bottom of pan
                                          · Spread ketchup over sugar
                                          · Mix remaining ingredients in bowl, kneading with hands
                                          · Form meat mixture into loaf and place in pan
                                          · Bake in oven for one hour
                                          · Remove from pan, turning it upside down, so brown sugar and ketchup form glaze on top
                                          · Allow loaf to rest for 10 minutes before slicing

                                          Cranberry chutney (6 servings)

                                          4 cups fresh cranberries, ½ cup orange juice, ¼ cup water, 1 ¾ cup sugar, ¼ teaspoon salt
                                          Put all ingredients together in saucepan and bring to a boil over med heat, until berries pop
                                          Lower heat to simmer and reduce the mixture until it thickens, about 30 minutes.
                                          Chutney can be made ahead and frozen, or stored in sealed container in frig for 30 days.

                                          1. Here is mine -

                                            2-3 Ilb ground meat - I use either all ground beef or combo of beef and veal
                                            1 medium onion chooped
                                            3 cloves garlic minced
                                            fresh ground black pepper
                                            sweet paprika
                                            1-2 eggs beaten
                                            3 slices of bread coarsely torn - any will do

                                            Mix the above ingredients in a large bowl and shape into a loaf on a baking sheet

                                            Take a 1/4 lb of beef fry (beef version of bacon because I keep kosher - but bacon can be used) and cover the loaf - and then pour your favorite barbecue sauce over over the loaf - bake in a 350 oven for 45 minutes

                                            1. I'm not sure you've seen this.
                                              it was very helpful to me.


                                              1. A half of a packet of dry onion soup mix per 1-2# of meat adds a lot of flavor to meat loaf. I use it in addition to everything else and I put a lot of stuff into my meatloaf: onion, garlic, egg, bread, milk ,cheese, mushrooms, carrot, cabbage, celery, pepper, kitchen bouquet/gravy master or teriyaki sauce, cheese, tomato paste. That's in addition to either all beef or a beef/turkey combo. I only used all turkey once - that was enough. It has no flavor to speak of. I put Italian sausage with beef if making meatballs for pasta sauce, but not in meatloaf, since it can have bits of gristle that make the meatloaf too chewy.