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Feb 16, 2003 02:30 PM

Need Meat loaf recipes

  • t

Anyone have a great meat loaf recipe? It's probably elsewhere on this board but my computer is soooo slooow. Thanks

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  1. Not sure if you're looking for something "creative" and different, or just a good workhorse meatloaf recipe. This is the latter. And it makes a big meatloaf, since part of the work it needs to do is provide leftovers for sandwiches.

    2 lbs. ground chuck
    1 lb. ground pork
    1 1/2 c. uncooked quick oats
    2 eggs
    2 - 3 tbsp. Worcestershire sauce
    2 - 3 tbsp. your favorite steak sauce
    2 tsp. kosher salt
    1/2 tsp. freshly ground black pepper

    Mix everything together in a bowl. If you use your hands, work fast and use a light touch so as not to warm up the mixture. Better to use a large wooden spoon.

    Form into a loaf (again, use a light touch) and place in a shallow baking pan just slightly bigger than the loaf.
    Bake at 350°F for about 45 minutes, or until the internal temp. is @140°. Remove from the oven and heat the broiler to high. Put the loaf under the broiler and broil for 6 - 7 minutes until a crisp brown crust has formed.

    NOTES: The added pork makes a more flavorful loaf. Using oatmeal instead of breadcumbs, using 2 eggs instead of 3, and mixing without compacting and warming the mixture will result in a loaf that isn't overly firm and dense and has a nice texture. Undercooking and then broiling means you can have a nicely browned loaf that's still juicy inside.

    1. Att ached below is a justly famous Meatloaf from 72 Market Street restuarant in Venice.

      I have made this many times. It is good enough to be company meatloaf and get raves. This makes a huge amount. Leftovers are good as meatloaf sandwiches and it freezes fine. Serve with Garlic Mashed Potatoes.

      I like to serve it with a bit of sauce or condiment, like a bottled french style tomato, green olive caper sauce. Or you can make a simple chicken stock and white wine gravy. Sometimes I paint the loaf before baking with spicy tomato ketchup or mustard-brown sugar glaze.


      2 Replies
      1. re: Thea

        Tried this recipe last night and it is delicious! Only problem is there are only 2 of us so... My meatloaf loving mom is getting some, and what doesn't get turned into sandwiches is getting ground up for tacos!

        Thank you for posting this link.

        1. re: SisterT

          I'm so gratified you tried it. I just love it. I usually freeze the portion I can't use, then defrost a month later, (overnight in the fridge), when I'm not tired of it any longer.

      2. All the Martha bashing aside, this is a great basic meat loaf recipe... from her mom. I've made it many times with great success. Makes great sandwiches the day after.


        1. This one was in the NY Times a while back. It is SO GOOD that I typed it out and saved it. (And I NEVER do that with recipes!) Try it, you'll like it:

          Oops -- I only have it in a scan, I didn't type it out. If Tracy will e-mail me, I will send it to her.

          2 Replies
          1. re: Robert

            Thanks to the NY Times search engine, where SOME old articles cost money and some don't, I was able to find the meatloaf recipe in question, and here it is:

            Time: 1 hour 15 minutes

            1 1/2 cups finely chopped onion
            1 tablespoon olive oil
            1 cup finely minced zucchini
            1 1/2 pounds extra-lean ground beef
            1/3 pound ground turkey breast
            1/3 pound ground pork tenderloin
            2 tablespoons Worcestershire sauce
            2 tablespoons Dijon mustard
            3 tablespoons ketchup plus 5 tablespoons for glazing
            1/4 cup fine bread crumbs
            1 egg and 2 egg whites lightly beaten
            Salt and freshly ground black pepper to taste.

            1. Sauté the onion in the oil in a nonstick pan until it is quite soft and golden. Stir in the zucchini and cook a couple of minutes longer, until zucchini is soft. With your hands, gently mix onion and zucchini with all the remaining ingredients (except ketchup for glazing), and spoon into 9-by-5-inch loaf pan. Pat gently and spread the 5 tablespoons of ketchup over the top. Bake right away or refrigerate or freeze.

            2. To serve, defrost if frozen. Return to room temperature and preheat oven to 350 degrees. Bake meatloaf for 45 to 60 minutes. Slice and serve warm.

            Yield: 6 servings.

            1. re: Robert

              Thanks for finding this, it sounds good (the others sound terrific too). I want to make it into sandwiches this recipe sounds like it would fit the bill and be nutritous at the same time.

          2. If you're looking for something a bit different, I recently converted a July, 1996 Bon Appetit recipe from a goat cheese-stuffed turkey burger to a meatloaf recipe, using half ground beef, half ground turkey.

            Here's the link to the original recipe. (I cut back on the amount of panko, lemon juice, and goat cheese overall).