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Dec 8, 2006 08:04 PM

Favorite twists to basic meatloaf?

Looking for inspiration....

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  1. Recently, Mister brought home a cookbook from Tuscany. Or was it a history? Anyway, it didn't have any kind of precise measurements in it, but it did have a recipe for meatloaf with chopped prosciutto and grated parmesan cheese.

    He said he liked it-- I think my palate was confused.

    I see some reference on the net to this combination as a 'Polpettone.'

    1 Reply
    1. re: syberyenta

      If you compare the ingredients between meatloaf and Italian meatballs, they're not that different. My meatball recipe is just my meatloaf recipe minus onions plus garlic/parm.

      I also make my meatballs in a meatloaf plan and slice them into cubes before simmering.

    2. duck fat...

      Actually, not so basic, but the only meatloaf I've ever liked (I usually hate it) was made by a friend of mine with a mix of ground pork, ground veal, and duck fat.

        1. I make my meatloaf with 3/4 lean ground chuck, 1/4 mild Italian sausage(bulk). For 2 lb. chuck and 4 oz. sausage, I add 1 beaten egg, 1/2 c. Romano cheese, 1/2 cup Italian bread crumbs, 1 small onion grated, 2 T garlic, salt/pepper to taste, 1/4 cup ketchup, (I have kids, don't go there), 3T Dijon mustard. Mix all well, form into loaf, put in low sided roasting pan. Bake at 350 for 1 hour. Make sauce from 1 can (8 oz) tomato sauce, 2 T worchestershire sauce, put on top of load, bake another 20 min. Let stand 20 min before slicing.

          1. Veal stock :) Adds a smoothness to it. Here's my recipe: