ISO Best darn Meatloaf EVER...PERIOD!

[iL Divo]

Oh please post yours and one you know to be tried and true.
I would be ever so thankful.
Mine the other night simply was a total bust!

Thanks in advance...

[Rubee]

I started making this years ago because of an old Chowhound thread and I love it. It's the only one I make now.

Paul Prudhomme's Cajun meatloaf

http://www.recipesource.com/ethnic/am...

[Youffraita]

Yes! Yes! It's the best I've ever had -- I adore this recipe.

[personalcheffie]

I'll have to try this one!

[AbdulSheikhMohammed]

I can vouch for this recipe. Been making it for years now.

[MAH]

I made Paul P's meatloaf tonight for the superbowl. It was fantastic and VERY well received. Although a bit more time consuming than my standard recipe, it will become the new standard. I used more cajun seasoning than called for in the recipe (and used a premixed blend I bought in Louisiana), and less ketchup in the mix; used panko instead of fresh bread crumbs. Also glazed the loaf with a mix of ketchup and hot chili garlic sauce on top. It was moist and delicious. Served with roasted sweet potatoes with Chinese five spice and steamed string beans with garlic.

[mrbozo]

I made Prudhomme's meatloaf this Saturday. All gone by lunchtime Sunday. The new standard hereabouts.

[onefineleo]

What do you like to serve with it?

[Rubee]

Now I'm hungry. Mashed or roasted potatoes, and Marcella Hazan's braised carrots (link below):

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

[dinnerout]

How funny, this is the one I use all the time also and it consistently gets RAVE reviews - some people even ask for it for Christmas (and I'm not kidding!)!!

[kwe730]

To those of you who have made the Paul Prudhomme recipe....when he says "breadcrumbs" are those fresh or dried? I'm assuming dried, but thought I should ask.

[iL Divo]

gad I just adore the sound of everything about this. I will try it soon. Am confused about the ground sausage meat though as I used sausage patty's in my disasterous one. What does it mean by no seasoning added sausage ground pork.

[Rubee]

Re: the Cajuan Meatloaf - I use fresh breadcrumbs now since I always have some in the freezer, but I'm pretty sure I used dried the first few times I made this and it's always been delicious.

[iL Divo]

reading the ingreds in this one, oh my gosh does it ever sound good. bet it's in my really old PP cookbook. when I get off this trip, I'll check out my cook book collection, pull his out and see if it's in there. otherwise, thanks for much for the link, if needed, I'll use that.

[fooddiva]

after all the raving about this recipe; i had to try it out...I see what the fuss is about. It's amazing!! can't wait to see what it tastes like tomorrow after it has a chance to settle.

[Rubee]

FWIW, I'm making this tonight and just realized that the link I posted above isn't as detailed, and just a bit different, as the recipe I use:

http://www.bigdaddyskitchen.com/cookb...

[Lemonii]

Looks really good but... I don't like green bell peppers. Love red ones though, do you think this will make a huge difference?

[Rubee]

I don't love green peppers either, so I mince them very small. I'm sure it would be good with red - be sure to report back if you try it!

[Gio]

I've been making this for years as well. It's from his first book which he signed for me at a M & G. After you assemble the mis en place it's all so easy to put together.
Ground turkey breast/dark meat has been our meat of choice, but lately I've been using ground buffalo meat. Absolutely delicious!

[iL Divo]

funny thing is, that on that recipe source where this is listed, they mention putting in the onions/bell peppers/garlic/celery, but then on the ingredient list, celery isn't listed. I decided to pull it up on google and all same place on recipe source, they have the same recipes with one exception, it's called revised, huh, there, I found the celery mentioned. guess someone got confused like me...it's smells great cooking right now, but I will say, I was rushing doing other things and messed up the method of how to's. same and correct ingredients so hope it still turns out good if not wonderful.

[luv2bake]

My husband made this last year after I saw this thread. (He's the meatloaf maker in the house. I love to eat it, but I hate making it -- squishing raw ground beef grosses me out. haha) Anyhow, I can't remember now if the recipe makes 2 loaves or if he doubled it. But we ate one and vacuum-sealed one for the freezer. Both were delicious. And the sauce - mmmmm.

I still love my mom's original meatloaf from my childhood (in the Better Homes & Gardens classic red & white cookbook, and it's called something like "Old Fashioned Meatloaf" or something like that). It's my favorite. But if you want something new and a little different from regular meatloaf, I give this an A!

If anyone can find a copycat recipe for Copeland's Cheesecake Bistro's meatloaf and sauce, it's amazing.

[Val]

Luv2bake, did you ever see the episode of "3rd Rock from the Sun" where Sally is trying to make her first meatloaf and then someone tells her that it's ground beef. She takes her hamburger-filled fingers out of the bowl and stares at them. "I have dead cow on my hands?" she shrieks, running from the kitchen in horror; but I think she wipes her hands all over French Stewart who is just standing there before running out of the room. I about died laughing over that scene...and you know what? I don't like squishing the meat together either...I usually use a big fork or 2 of them, heresy, I know but it's just so gross. I haven't tried this cajun meatloaf yet...recently tried Gio's Chipotle Bison meatloaf and loved it, so I guess I could use ground buffalo in this, too.

[walker]

I use disposable gloves when I make meatloaf or meatballs.

[coconutz]

I am a big fan of 72 Market Street Meatloaf--I only make this one anymore. It is pretty famous, from an LA restaurant in the 80's. It was pretty famous at the time and was written up everywhere, even made it into The New Basics Cookbook.
http://www.thatsmyhome.com/momsdiner/beef/market.htm

Here's the recipe on someone's blog with pictures. Note: I never make this in a loaf pan--I shape it freeform in a 13x9 pan and I place that in a larger roasting pan that has water in it. I increase the spices a bit, especially if I'm counting on leftover cold meatloaf sandwiches. I make my own breadcrumbs for this.

http://sseichinger.blogspot.com/2006/...

[budlit]

I make this one too, with fresh breadcrumbs and more spices. I never bake it in a loaf pan, but free form also. 30 minutes before it is done I glaze it with a combo of honey & worcestershire and a little bit of ketchup which I warm up and brush on top and sides. Loved that place back then.

[coconutz]

Great minds... I usually increase the spices too and always use my own bread crumbs. If I'm not serving it with the sauce, I will glaze it too with something similar.

[iL Divo]

I love the sound of this glaze, with honey, worchester and ketchup.

[iL Divo]

I have this bookmarked now. Personally, I love tons of ingredients, I think mostly I like the hunt of the ingreds at the market, I see people looking at me weirdly. Anyway, I am so thankful for you putting the blog thing in here with the pictures, it looks amazing, thanks again.

[Will Owen]

I reinvent meatloaf every time I make it, but it's always basically the same. Once in a while I do one that deserves to be immortalized with its own recipe file; this was one of the best. NOT diet food!

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

All ingredients at room temperature, for best results.

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.

Another thing I keep forgetting to write into recipes but I always do: before you commit the meat to its pan, pull a piece about the size of a walnut and make a patty out of that and fry it in a dry skillet, then taste for seasoning. That way if it needs salt or whatever you can add it.

[dhedges53]

I have to say, I'm a big believer in Paul Prudhomme's cajun meatloaf. But, I'm like you, and make changes and improvements everytime I cook. I'll give your recipe a try. It looks absolutely fantastic. I especially like the addition of horseradish to the ketchup.

[Will Owen]

That's how my mom made it: she'd mix about 3/4 cup of ketchup with a heaping soupspoon of horseradish and a big dollop of Worcestershire, and put most of it into the meatloaf, then use the rest to spread over the top about twenty minutes before it was done.

Here's a thing I think is interesting: my brother and I both follow roughly mom's recipe, but while I use cracker crumbs he uses oatmeal. My meatloaf comes out pretty firm, and when it's cold you can slice it like lunch meat, which is exactly how I like it. His comes out all moist and floppy, practically like a spreadable paté...which is exactly how HE likes it.

[iL Divo]

when I was a little girl, we had shrimp often enough to warrant a cocktail sauce. since the stuff you bought in the market was just an added financial burden to an already burdened food budget, I came up with something I've always liked to use with shrimp or as a cocktail sauce. your horseradish reminded me of it. I start with ketchup, then add 1/2 as much horseradish from a jar and 1/2 again of that amount of ball park mustard. stir all together and you've got better than the jarred version of flavorful sauce. it'd be a great addition to a meatloaf maybe too.

[iL Divo]

since I was a little girl, I made my own fish cocktail sauce, I mean I'll bet I was 7 when I came up with this, being home from school and seeing fish sticks in the freezer but nothing to dip them in, we had catsup/mustard/horseradish. I played until it was just right and that's my standard cocktail sauce all these years later. 3-2-1
3 parts catsup
2 parts horseradish
1 part yellow mustard, mix and enjoy

[morebubbles]

Will, what do you put in your sliced meatloaf sandwiches, to add zip? I made this, it's good, but a bit plain (my fault-added only 1 garlic clove & half the horseradish, bad decisions on my part!).

[revsharkie]

I normally do just a plain, standard meat loaf with bread crumbs, egg, milk, onions, garlic, and some bell pepper if I have it. Sometimes I will add worcestershire, and occasionally I'll add a spoonful or two of pureed chipotle in adobo, which I keep on hand in the refrigerator for various applications.

But this is my very favoritest meat loaf recipe, from my mom. Again, not diet food...

Sicilian Meat Roll

2 eggs, beaten
3/4 c. bread crumbs
1/2 c. tomato juice
2 tbsp. parsley
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
2 lbs. ground beef
8 thin slices ham
3 slices mozzarella, sliced diagonnally
6 oz. shredded mozzarella

Combine eggs, bread crumbs, tomato juice, and spices. Add ground beef, mixing well. On waxed paper, pat meat out to a 12x10” rectangle. Arrange ham slices atop meat, leaving a small margin around edges. Sprinkle shredded cheese over ham.

Starting at short end, roll up meat. Seal edges and ends. Place seam side down in 13x9x2” pan. Bake at 350° for 1 1/4 hours. Place cheese slices over top of roll; return to oven for 5 minutes, or until cheese melts.

[OysterHo]

This recipe sounds great!

Normally I hate meatloaf but this recipe is similar to one I made many years ago. I got the recipe from a Progresso bread crumbs ad in a magazine. I threw it away years ago and I'm very sorry I did that.

Some of the differences were that you made a trough in the meat mixture and filled it with a ricotta-parmesan-egg mixture. Also, it's baked in a traditional loaf pan - not rolled.

Instead of tomato juice, you use tomato sauce. There's no ham, but I put mozzarella on top.

You use Italian breadcrumbs instead of plain. Of course it's easy enough to doctor your own plain breadcrumbs.

That said, I haven't had meatloaf since (unless it was served to me). I miss this Italian stuffed meatloaf so very much. *cries*

I think I found it *cries with joy*
http://www.cooks.com/rec/view/0,1826,...

CHEESE - STUFFED MEATLOAF

1 1/2 lb. ground beef
3/4 c. Progresso Italian style or plain bread crumbs
3/4 tsp. salt
1/4 tsp. ground black pepper
1 can (8 oz.) tomato sauce
2 eggs
3/4 c. ricotta cheese
1/4 c. grated Parmesan cheese
1/4 c. chopped fresh parsley

Combine first 5 ingredients with 1 egg. Combine remaining egg with next 3 ingredients. Press 1/3 meat mixture into 9 inch loaf pan. Make shallow well lengthwise in center. Spoon cheese mixture in well. Cover with remaining meat.
Pat firmly at sides. Bake at 350 degrees for 50 minutes. If desired, top with strips of bacon and grated cheese. Bake 10 more minutes, just so cheese melts.

[blue room]

Here's the one we like--it's stuffed!

1 1/2 pounds ground beef
2 eggs
1/2 cup milk
3/4 cup breadcrumbs
salt (about 1 1/2 teaspoons)
1 tablespoon Worcestershire sauce
Mix all, form loaf, make shallowish trough down center, and fill with:
1 cup sliced mushrooms and 1 cup chopped onion,
sauteed in 2 tablespoons butter,
mixed with 1/2 cup sour cream

Cover this filling with meat, seal well, bake at 350 degrees for 1 hour.

[iL Divo]

oh my gosh, this sounds rediculously sinfuly delightful in it's stuffing. My husband is going to flip being a mushroom lover and me a sour cream lover. this'll be a winner.

looking at all of these, I think I may be making several different kinds of meatloaves over the next several months. like you all say, meatloaf sandwiches are one of my favorite, unfortunately, WW doesn't agree that I should eat it a lot :(

[mbfergie]

I like Martha Stewarts Meatloaf 101. The best thing I learned from the recipe is however I make it, don't overmix and put together the night before.

[bourbongirl]

This is my favorite of the moment....but I cut the pepper in 1/2.

[GretchenS]

That's my favorite too, with more garlic and with the breadcrumbs soaked in a little heavy cream (a trick I learned on thse boards). Now here is my meatloaf heresy: I use electric beaters to mix this -- I know, I know, Martha and everyone else says not to overmix or overhandle -- but I mix it very thoroughly with electric beaters and the texture is fabulous. I have had friends do "scientific" comparisons and we all like the electric beaters version better.

[coconutz]

I am curious about this because the recipe I love (linked above, 72 Market Street Meatloaf) which was developed by a French chef for an American bistro calls for heavy cream and kneading of the loaf. Most recipes call for light handling so the loaf is not dense and heavy, but my kneaded one is great. I wonder if the other ingredients in the dish, or maybe the cream, prevent it from becoming overly dense as a regular meatloaf would.

What scientific method did your friends use to compare the meatloafs? Did you make side by side meatloafs and taste, or did someone actually find a way to quantify preferences?

[Fleur]

I was going through Julee Russo's book, and she has the 72 Market Street recipe in there.

[iL Divo]

tonight, I'm using my KitchenAide to mix the mixture, just based on what you've said here, thanks.

[iL Divo]

once again, I'm on a mission to find the perfect do's and don't's of making the meatloaf of perfection. this makes sense to me, make it the night before, the flavors marry and it gives the bread/etc. a chance to do what it's supposed to do. Thanks for the remark...

[lkhorgan]

Is my mom a freak for making meatloaf with oatmeal?

I don't know the proportions and it certainly isn't gourmet, but it is delicious. Beef, oatmeal, an egg or two, and some bbq sauce (I've been liking Sweet Baby Ray's lately.) If I'm feeling more creative and less tired, a layer of baby carrots and pepper jack in the middle, mmmm. Oh yes, and the obligatory brushing of the bbq sauce over the top for the last 10-15 min of baking.

[revsharkie]

Oatmeal's fine. You have to have some kind of grain or bread in there, but just what you use is up to you. I mostly use bread crumbs but have on occasion used oatmeal or leftover rice.

[another_adam]

my mom was an oatmeal lady, too :) sounds like a similar recipe, except she put onions and herbs, and definitely no bbq sauce.
i can't say it was the most stunning meatloaf even (it's really not my thing), but it was always moist and kind of "fluffy". so if that's a good thing, the oatmeal must be a good tip!

[eastcoastgirl_westcoastlife]

My mom uses oatmeal too and so do I - our meatloaf is fantastic!

[ChefGirl412]

Something I tried from Alton Brown recipe which I really like...form the meatloaf in the loaf pan, then turn it out onto a baking sheet. You get the loaf shape but the baking of a free form meatloaf. And his recipe is good too.

[free sample addict aka Tracy L]

I like Alton's too. The glaze is great and covers the whole meatloaf.

http://www.foodnetwork.com/food/recip...

[coffee_addict]

we love Alton's meatloaf too... we like the sauce that goes on top of the meatloaf so much that my husband made an extra batch to keep in the fridge for other dishes. we use half ground turkey and half buffalo meat and it comes out awesome!

[Kevin Andrew Murphy]

I've made meatloaf with super-lean buffalo meat then put it in a pan lined with bacon, basically bacon-wrapping the whole loaf. The nice thing is that the fat from the bacon absorbs into the lean buffalo, barding it and basically taking the fat content to that of your usual beef-pork meatloaf. Tastes wonderful and makes great sandwiches.

Another thing I've learned is to make double-sauced meatloaf. Basically take a slice of cooked cold meatloaf, put it on a plate and coat the top with spicy barbecue sauce, then put a slice of provolone cheese over it and bake until hot and bubbly. Works very well with the buffalo-bacon loaf.

[kkbriggs]

I used to have a housemate who would do this, only he didn't use lean buffalo meat - he used a combination of sausage and ground chuck and the meatloaf basically boiled in fat. Oh, yeah, he topped the whole thing with cheese, too. He would always try to get the rest of us to try it, but there was no way I would. Your version actually sounds good!

[scott123]

Caramelize your onions and let them cool slightly before making the mix.

If you caramelize your onions in fat, use fatty beef, a normal amount of breadcrumbs and plenty of liquid (milk), your meatloaf will never be dense, no matter how much you mix it or how vigorously you press it into the pan.

[Kajikit]

My favourite meatloaf is pork and veal, with coarsely chopped onion, fresh tomato and celery in it, bound with egg and breadcrumbs (fresh are best) and with worchestire sauce and (shhh!) tomato ketchup for seasoning. The chunks add a little something to it and make it colourful as well as delicious.

[MakingSense]

Whatever recipe you use, fresh breadcrumbs, rather than dried ones, cracker crumbs or oatmeal, will guarantee a tender meatloaf. Just substitute.
Mix all of the other ingredients together well before adding them to the meat. You'll have to handle the meat less and the meatloaf will be lighter and juicier. Use your hands. Never trust a cook who doesn't use his/her hands.
Make two smaller meat loaves if your family likes "outsides." They cook more quickly as well and stay juicy. Put one away for sandwiches.
Shape the meatloaf around a hard-boiled egg. When you slice it, the egg sections look neat and kids think this is really funny.

[steve h.]

wow. deb has paul p's cajun meatloaf in the oven even as we speak. will pare with mashed potatoes and a beef stock/mushroom gravy. lots of good smells coming out of the kitchen right now.

[Maud]

I like Martha Stewart's 101 as well, though I haven't tried the other favorites mentioned here so can't compare. I did try several "more interesting" versions of meatloaf at the same time, though, including a tasty mushroom meatloaf, but Martha's All-American was the one I ended up wanting to eat a lot more often. The rosemary is a nice contrast with the sweet ketchupy coating.

And no, adding oatmeal is not freaky; it's a well-known variant on breadcrumbs.

[Mel]

Tyler Florence's "Dad's ultimate meatloaf" is beyond amazing. I don't like meatloaf, but this is truly fantastic. I cut it in half and hubby and I have it for two dinners. It is so fresh and amazing tasting. you can find the recipe on food network

[Divamac]

I watched that episode of Tyler's Ulitmate, and I have to say, it dod look like one of the best meatloaves ever. I haven't tried it yet.

My standard meatloaf is based on The New Best Recipe one, baked free-form. I am in love with their glaze of ketchup, brown sugar and apple cider videgar. I cook a 4-pounder just for the sandwiches for the rest of the week!

[SarahEats]

I've made a lot of meatloaf recipes and this is, hand's down, my favorite. I love the red pepper/ketchup sauce that goes inside and on top of the loaf. My husband said the search was over after we tried this one.

I also like Ina Garten's turkey meatloaf when I want to use ground turkey instead of meatloaf mix. All the flavors that go into the loaf really make it taste amazing. Served with Parmesan mashed potoates and roasted broccoli, that's another go-to comfort food meal.

[Mel]

the second time I made Tyler's meatloaf, i subsituted ground turkey for the beef, but still kept the port and it was just as fantastic.

[iL Divo]

this is the night. I am doing this one tonight. It's my first of these many replies I've gotten. I don't have a reason why it's first, but have all the ingredients on the island waiting for me to start without the meats that are in the frig till prep time. I promise to report back. Gad I hope it's good, wonderful even.
Here is one I found just going through my many tons of cookbooks just now looking for my Paul Prud'Cookbook.<< which I finally found after much searching.
This is from a Woman's Club Juniors cookbook that my Grammie gave to me in '73.
3 lb gr beef, 1/2 t salt, 1/4 t pepper, 4 eggs, 2 loaves stale white bread, 1 can evap milk, 2 cans cut green beans, 1 lb bacon, 1-2 can tomato soup. Strange ingredients yes?
My Chef Paul Prudhomme's Louisiana Kitchen cookbook lists his meatloaf recipe on page 112-113. It does read very spicy, very flavorful, very intense and I will be making it after really getting into this recipe.

[Antonio Montana]

i just cook the onions in butter and garlic. add to the meat/egg/bbq/worsheshire/ketchup, shape into loaves on a sheetpan, add some water to the tray, cover with foil, and bake until its 165 in the center. when its almost done, put some bbq sauce/ketchup to glaze the top and remove the foil.

THE KEY TO MOIST MEATLOAF IS WATER IN THE BAKING TRAY AND USING A KITCHEN AID TO MIX THE MEAT MIXTURE FOR ABOUT 5-10 MINUTES. THIS TENDERIZES THE MEAT. so many recipes for meatloaf, and none mention a kitchen aid. a chef i used to work for taught me how to make it this way, and after eating his, i've never made it any other way.

if you use bread, use fresh bread, not breadcrumbs. breadcrumbs will dry it out faster.

[jenniebnyc]

yes, good tips! this is close to the way i make my meatloaf as well. atop of the ketchup glaze add a few strips of bacon and you have my version.

[iL Divo]

this is confusing to me as for meatballs, they say never overwork the meat or they'll be tough little balls. somewhere I read/saw/heard that putting crushed ice in the meat mixture makes it more moist as the water in the ice melts and keeps the meat from drying out.

[maryanne.d]

If you can make meatballs,just take that mixture ,and add any of the great tips sent to you! I take my meatball mix,a big blob of ketchup,about a half cup grated cheese,small onion minced,and believe it or not about four or five tlb spoons sweet pickle,or red pepper relish. Mix it all up ,make one heck of a giant meatball .,plop it in a roaste pan ,flatten it like an oval loaf,I top with some type of tomato sauce.I think I'll try Blue Room's idea next time .

[walker]

In my meatloaf I use freshly ground chuck from a good butcher and sauteed onion & garlic, ketchup, wor. (can't spell it) bread crumbs, 2 beaten eggs. My secret: can of undiluted mushroom soup. all mixed in, lots of chopped fresh parsley, too. Shape it free form, delicious.

[Sharuf]

Campbell's golden mushroom soup makes a good basis for meatloaf gravy.

[Katie Nell]

I've posted my favorite recipe before, Barbeque Meatloaf, from my dad: http://www.chowhound.com/topics/show/...

[Katie Nell]

I just realized that this is really similar to Paula Deen's recipe here: http://www.foodnetwork.com/food/recip... My dad has been making it for 25 years, probably more... how funny!

[goodhealthgourmet]

i can't believe my eyes...NO BUTTER in paula deen's recipe???

there must be some mistake...

:)

[hasday1]

Food and Wine just had a great pork meatloaf recipe not too long ago. It involved pureeing some prociutto and bacon, mixing that in with the meat which gave the finished product a wonderful meaty, salty flavor. I've made a lot of meat loafs in my day and this one stands out.

Four 1-inch-thick slices of Italian bread, crusts removed, bread soaked in 1 cup of milk and squeezed dry
4 ounces sliced bacon
4 ounces sliced prosciutto
1 medium onion, thinly sliced
2 garlic cloves, very finely chopped
4 oil-packed sun-dried tomatoes
1 roasted red pepper from a jar
2 large eggs
2 tablespoons chopped flat-leaf parsley
1 teaspoon chopped thyme
1 teaspoon crushed red pepper
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
2 1/2 pounds lean ground pork
1 tablespoon extra-virgin olive oil, plus more for brushing
1 cup tomato puree
1 cup chicken stock or low-sodium broth
1/2 cup prepared plain hummus

[iL Divo]

this sounds very gourmet and very good

[scoutie]

i didn't used to like meatloaf... then i tried this amazing loaf from christopher kimball's cook's illustrated magazine...

Brown Sugar–Ketchup Glaze
1/2 cup ketchup or chili sauce
4 tablespoons brown sugar
4 teaspoons cider or white vinegar

Meat Loaf
2 teaspoons oil
1 medium onion, chopped medium
2 garlic cloves, minced
2 large eggs
1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot red pepper sauce
1/4 cup whole milk or plain yogurt
2 pounds meat loaf mix (50 percent ground chuck, 25 percent ground pork, 25
percent ground veal)
2/3 cup crushed saltine crackers (about 16) or quick oatmeal or 1 1/3 cups
fresh bread crumbs
1/3 cup minced fresh parsley leaves
6–8 ounces thin-sliced bacon (8 to 12 slices, depending on loaf shape)

1. For the glaze: Mix all ingredients in small saucepan; set aside.

2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet.
Add onion and garlic; sauté until softened, about 5 minutes. Set aside to
cool while preparing remaining ingredients.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper
sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with
crackers, parsley, and cooked onion and garlic; mix with fork until evenly
blended and meat mixture does not stick to bowl. (If mixture sticks, add
additional milk or yogurt, a couple tablespoons at a time until mix no
longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into
approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup)
shallow baking pan. Brush with half the glaze, then arrange bacon slices,
crosswise, over loaf, overlapping slightly and tucking only bacon tip ends
under loaf .

5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1
hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat
until thickened slightly. Slice meat loaf and serve with extra glaze passed
separately.

[jdub1371]

This is my standard recipe too, except last time I made it I think I used 1 lb buffalo, 3/4 lb beef and 1/4 lb veal. And instead of bacon on top, I glazed it with hickory barbeque sauce. OMFG, incredible meatloaf!

[scudgal]

I think this is the same recipe in the Best Recipe cookbook. It is fabulous and tastes even better the next day in sandwiches! I am making this for Superbowl Sunday. Any suggestions what to serve with it?

Leslie

[kbakes]

scoutie - this is the most delish meatloaf I have ever had thanks for posting! The glaze and the bacon make it, my boyfriend does not like leftovers - well except for this.

[iL Divo]

I am thrilled to see that this has received so many replies. I thank the CH Mods for making sure I saw where this post of mine has landed. Now on to dynomite meatloaves, all via you fine folks. Thanks again.............reading reading reading away......

[mels]

I am a HUGE fan of the Barefoot Contessa turkey meatloaf. You can find the recipe online at Recipe Zaar.

[Tom Steele]

This meatloaf has brought people to tears! It's quite impressive, if I may say so. I came up with it several winters ago. The sausage really boosts the flavor, and the jack cheese binds deliciously.

TAKE-NO-PRISONERS MEATLOAF

Nearly every cook has his or her very own meatloaf recipe. This has a lot of “traditional’’ meatloaf touches. It’s very rich, no small thanks to all that cheese, and, like any meatloaf worth its ground beef, it does well hot, cold, or in between. The texture is unusually supple, fluffy, and tender, especially if you don’t manhandle the meat mix before baking it. For a smokier and spicier loaf, finely chop and add 2-3 minced canned chipotle peppers in adobo to the meat mixture. Start this a good two hours before serving. And do use a meat thermometer—don’t let this loaf ooze too little or too much.

4 tablespoons (1/2 stick) unsalted butter

3 garlic cloves
4 scallions, white and light green parts only,
halved lengthwise and sliced into 1 1/2’’ lengths
2 large or 3 medium onions, peeled and quartered
1 medium red bell pepper, quartered, stemmed, and seeded

2 eggs, beaten
1/3 cup beef broth
1 Tbsp. Worcestershire sauce
hot sauce to taste (vaguely optional)
1 Tbsp. soy sauce

1 pound ground beef (chuck)
1/2 pound ground pork
1/2 pound ground veal
1/2 pound sweet sausage, casings removed
8 oz. Monterey Jack cheese, finely grated (about two cups)
1 cup fresh bread crumbs (you may need somewhat more)

1/2 cup ketchup
5-6 slices of thick-cut bacon, halved crosswise

First, if you need to, make the fresh breadcrumbs in the workbowl of your food processor by pulsing torn chunks of bread. (You might as well make plenty of extra crumbs and freeze them in a sealed plastic bag. They keep for months.) Rinse out the workbowl.

In a large skillet, melt the butter over medium-low heat.

Pulse the next four ingredients in the workbowl of your processor, in order of appearance, until minced, but not mushy. The onion mixture will be fairly wet. Add it to the hot butter in the skillet. Cover and sweat the mixture for five minutes. Uncover and stir, still over medium-low heat, for 5 minutes, or until the mixture begins to brown lightly and the liquids have evaporated. Remove from heat and let the mixture approach room temperature.

Heat the oven to 350 degrees, with a rack at the middle level. In a medium bowl, whisk together the eggs, beef broth, Worcestershire sauce, optional hot sauce, and soy sauce until well blended.

Line a shallow baking dish or jelly-roll pan with edges at least 1 inch high with heavy-duty aluminum foil. In a large bowl, lightly combine the ground beef, pork, veal, sausage, cheese, and bread crumbs with your squeaky clean hands. Don’t overmix—use a light touch. Then add the egg mixture and the onion/pepper mixture and blend well, still with a light touch. Transfer the mixture onto the prepared baking pan. Shape the meat into an oval mound about 2 1/2” high at its thickest, smoothing the top. With a rubber spatula, spread the ketchup evenly over loaf, and arrange the bacon strips over ketchup, tucking the strips under the loaf.

Bake about 70 minutes, or until a thermometer inserted into the center registers 160 degrees. Let the loaf rest in its formidable juices for 10 minutes before slicing.

Yield: about 6 servings

[iL Divo]

all I can say is gad I wish I was home and not on the road. just look at this flavor filled concoction......

[Rubee]

Yep, I'm going to have to make that one soon too. Looks great - If I had the ingredients, I would be trying it this weekend.

[celeste]

I just made a new meatloaf last night that combined aspects of my two favorite recipes for meatloaf (Paul Prudhomme's Cajun Meatloaf and Marthat Stewards Meatloaf 101). It was very quick to put together and very delicious.

Celeste's New Meatloaf
1 1/2 pounds ground round
1/2 lb ground pork
1/2 pound ground veal
1 cup fresh bread crumbs
2 eggs lightly beaten
1/2 cup (plus a dab more) ketchup
1 1/2 Tbsp Worcestershire
1 tsp cayenne
1 tsp fresh ground cumin
1 tsp Penzeys Cajun seasoning
1 Tbsp salt
2 tsp fresh ground black pepper
2 large carrots
2 peeled celery spines
1 bunch scallions
1 large onion
5 cloves garlic
(note: i would normally put chopped parsley in but I didn't have any last night. I didn't really miss it but next time I'll probably put in 1/2 cup chopped parsley like normal)

------
Cut carrots, celery and scallions into large pieces then put in food processor with standard blade with onions and garlic. Pulse in food processor until finely chopped.
Put meat in bowl with all other ingredients and smoosh like normal until well blended. Form into log in baking dish. Glaze with ketchup mixed with a little brown sugar and worcestorshire and bake at 400 degrees until 160 degrees in the center (this took about 70 minutes last night in my oven).

[BarmyFotheringayPhipps]

The Alton Brown meatloaf that several folks mention above is now my household's standby: so much so that I no longer need a recipe to make it. The following is my adaptation, from memory:

Start with six ounces, by weight, of dry bread crumbs. Add 1.5 tsp. kosher salt, 1 tsp. each of dried thyme and chili powder and 1/2 tsp each of ground black pepper and cayenne pepper. (I often substitute either dried ancho or aleppo pepper for the cayenne, according to whim.) Stir to combine.

In the food processor, chop 1 small onion, 1 carrot, 2 cloves garlic and 1 small green pepper until almost but not quite a puree. Add to bread crumbs and spices.

Add 36 ounces of ground meat of your choice: meatloaf mix, turkey, pork, or as AB recommends, a 50/50 blend of chuck and sirloin. Add 1 egg. Mix with hands into a homogenous mass.

Either form by hand into a loaf shape or use a loaf pan to mold. Place molded loaf onto a sheet of parchment paper in a half-sheet pan or other flat pan with a lip. The idea is that the grease expressed by the loaf will run off onto the pan, leaving a nicely browned crust on the loaf and nice juicy meat without a lot of slimy grease all over everything.

Place loaf into a 350 degree oven. Meanwhile, mix together a glaze consisting of half a cup of ketchup, big splashes of Worcestershire sauce and Tabasco, a squirt of honey and a tablespoon of cumin. When the loaf has been in the oven for about 10 minutes, take it out, glaze it and pop it back in the oven until it's hit 150 in the center. Honestly, I only cook this with a thermometer, so I don't really know how long that is. Let rest for 10 minutes, then slice and serve.

A variation, when I'm nostalgic for the Furr's Cafeteria meatloaf of my youth: skip the glaze and make a creole sauce: sweat an onion and a green pepper, both diced, in olive oil until limp and translucent. Add a can of diced tomatoes in sauce, turn heat to low and simmer until liquid is reduced by half. Add a pinch of sugar, a half-teaspoon of dried thyme and salt to taste. Serve over sliced meatloaf.

[operagirl]

I never use a recipe for meatloaf, but rather, a set of guidelines to make sure it cooks up moist. I nearly always use ground turkey.

Here are my tips:
-add about 1 egg per pound of meat
-always use some sort of finely-processed bread, croutons, or bread crumbs. or oatmeal, if you're so inclined. basically, the meatloaf NEEDS a starch to lighten up the texture.
-put in a generous splash of Worcestershire, a good squeeze of ketchup, and a couple glugs of milk. these'll serve to hydrate the loaf, as well as add enough salt to season it. I'll sometimes add a tablespoon or so of Dijon mustard as well
-use whatever herbs you prefer (I like sage in mine, as it goes very well with ground turkey. I also often add thyme, oregano, marjoram, mustard powder, ground black pepper . . .).
-if you like it glazed on top, either use your own recipe or do what I do, and zigzag some ketchup over the whole thing
-cook it at 350 degrees until it looks done

[veloute]

I worship at the foot of James Beard for his recipe. I've made it for over 20 years and never gotten tired of it although I'll have to give Paul's a look-see. Beard called it Old-Fashioned Meat Loaf and made it with beef, pork and veal (optional of course). He gives variations such as adding ham, beef liver, minced clams, olives and hard boiled eggs. It's in The New James Beard c1981.

I serve meatloaf with potatoes steamed in their own jackets, peeled and left whole, then smashed/squashed, while still hot, into fry pan in which a half a diced cooking onion has been sauted till glassy, in vegetable oil. Let the potato get lovely and crispy on the bottom than turn it.

And pickled beets. Always, pickled beets. You put so much work into the potates, you deserve a break on the side dish.

Its fine dining. God bless James Beard.

[scudgal]

OMG - I used to make James Beard's meatloaf years ago then we moved and lost the cookbook that has the recipe in it. I remember he had a fabulous sauce made with tomatoes that he served on the side. Can you post the recipe? I so wish I still had this cookbook! If you know where I can find a copy - pls let me know. Thanks.

[Neuromancer]

Thanks for this thread! I used a combination of 4 recipes discussed here (Alton, Epicurious, Cook's, Will Owen's) to make a wonderful turkey meatloaf the other night. My first meatloaf! Here's what I did:

Glaze:
1/2 cup catsup
1 tablespoon ground cumin 

Worcestershire sauce 

Hot pepper sauce
1 T honey
1 T brown sugar

Mix all ingredients in small saucepan. Set aside


Meat loaf:
Preheat oven to 350 degrees.
2 teaspoons olive oil
1 medium onion, diced
3 garlic cloves, minced
10 oz. mushrooms, chopped fine in food processor
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 teaspoons Worcestershire sauce
3 T. ketchup

Saute onion and garlic in oil in a skillet over medium heat until soft. Add mushrooms, salt, and pepper. Stir occasionally, cooking until liquid that the mushrooms give off has evaporated and they are tender (about 10 minutes).

Stir in Worcestershire sauce and 3 T. ketchup, then set aside (off heat) to cool.

about 2 1/2 lb ground turkey
2 c. fresh bread crumbs
2 large eggs

1/2 teaspoon dried thyme leaves

1 teaspoon salt

1/2 teaspoon ground black pepper

2 teaspoons Dijon mustard

1/4 teaspoon hot red pepper sauce

1/4 cup milk
6 bacon slices

Beat eggs lightly with a fork. Add thyme, salt, pepper, mustard, pepper sauce, and milk. In a large bowl, combine egg mixture, meat, bread crumbs and cooked vegetables.

Put in metal loaf pan, then unmold into baking pan. Brush with half of reserved glaze, then stripe bacon slices over the loaf

Bake until internal temp. is 160 degrees, about 1 hour. Cool 10 minutes while you heat remaining glaze over moderate heat.

Serve meatloaf sliced with remaining glaze on the side.

--------------------

This was a great meatloaf. It was very, very moist. I think the finely chopped mushrooms were an excellent addition. However, the glaze had a little too much cumin for me, so I'm going to vary the glaze recipe next time. I'd also love to try some of the other recipes (like the stuffed meatloaf) or other vegetable additions (carrot, green or red pepper, more onion, etc.).

[broncosaurus]

Probably a dumb question, but is the dijon mustard powerded or the liquid sort you find in a spreadable bottle?

[Neuromancer]

This might be a dumb answer, but the original recipe didn't specify, so I used dijon mustard from the bottle. I have dry mustard powder in my spice cabinet, but it isn't dijon.

[BarmyFotheringayPhipps]

Yeah, with those extra ingredients, the full tablespoon of cumin in the glaze would be overpowering. It's just right in the original recipe, but I think you'd do well to drop it down to no more than a teaspoon if you were going to do that again.

[Neuromancer]

I'm going to change the glaze entirely, I think. I have a favorite turkey meatball recipe and think I might try that glaze.

[kittyfood]

Here's mine, adapted from a recipe from my friend Elaine about 20 years ago . . . I vary it a bit each time, but the peanut butter always stays in (personally I like crunchy, but my husband says the nuts are too out of place). Personally, I don't like tomato sauce or paste in the meatloaf, but the tomato preserves just add a bit of background flavor.

2 lb. very lean ground turkey, or beef, or combination
2 t Dijon mustard
2 T tomato preserves (Knott's, usually)
3/4 to 1 cup dry oatmeal
1 cup crushed cornflakes
1 egg
3/4 to 1 cup buttermilk
1/2 onion, grated or minced very fine
2 cloves garlic, minced
2 T snipped fresh basil, or other herbs
1 T peanut butter
salt and pepper
Greek seasoning

[NYchowcook]

I must confess up front I am no meatloaf afficianado.
Yet I made the variation on marcella's meatloaf that turned out so delicious that me, the uncarnivore, was picking at it as it cooled

1-1/2 oz dried porcini, soaked in 2 c. warm water for ½ hr
3 oz fresh oyster mushrooms (I would have used ½ # shitake if they were in stock in my crummy supermarket)
1 c. soft fresh bread crumbs (hand-shredded insides of semi-stale tuscan bread)
½ c. heavy cream
1 med-large onion, chopped finely
2 garlic cloves, minced
1 whole egg plus one egg yolk, lightly beaten
1 T worcestshire sauce
1/4 c. chopped fresh parsley
1 t dried thyme
1 T kosher salt
black pepper – until my hands got too tired grinding – ideally 1 t
1 # local humane ground beef
1 # ground veal
1 # ground pork
3 slices pancetta

1. Remove dried mushrooms from water soak, and drain (strained in sieve w/ dampened paper towel), reserving liquid. Rinse dried mushrooms and let dry on paper towels, squeeze out moisture. Chop both fresh and reconstituted mushrooms, and set aside.
2. Put mushroom liquid in pot and reduce to 1/3 c. Set aside.
3. Soak bread crumbs in cream in bowl.
4. Preheat oven to 350 degrees. Saute onions in large skillet w/ a bit of olive oil until soft, about 5 mins. Add garlic and stir a lot for a minute or two. Remove and set aside in large bowl.
5. Add more oil, and saute all mushrooms, stirring almost constantly until liquid is released and then evaporates. Add reduced soaking liquid, and cook until evaporated. Add mushrooms to bowl of onions.
6. Add to bowl: eggs, worcestshire, parsley, thyme, S&P. Mix well. Add ground meats and soaked bread crumbs w/ liquid. Knead together with your hands and plop onto foil-lined baking sheet, shaping and patting down into ovalish shape. Then as you’re admiring your loaf and it starts sagging out, mush back together tucking underneath. Put pancetta on top.
7. Pop into oven w/ Polder thermometer stuck in center, set for 155 degrees. Plan to cook for 1 to 1-1/2 hours, but then your non-functioning thermometer (which reads 87 degrees out of the drawer in a cool kitchen) goes off after only 45 minutes. Call your sister and ask how to tell when a meatloaf is done. Press down on meatloaf after 1-1/4 hours with a fork and find that it feels firm. Remove from oven and place aluminum foil on top and let rest for 20 mins, trying not to take yet another fork taste from the side while you prepare side dishes.

[oakjoan]

My current fave is from Molto Italiano - called Polpettona Ripieno - big stuffed meatball. Anyway, the meat is patted out into a rectangle, then blanched carrots, spinach leaves, slices of prosciutto and cheese are layered on top. Then it's rolled up and baked. The meat part is a combo of ground pork and beef mixed with ground pecorino, eggs, bread crumbs and salt and freshly ground black pepper. It's heavenly AND beautiful when sliced.

Anybody wants more exact recipe, let me know.

[LJNew]

Well - after reading the many votes for Paul Prudhomme's meatloaf recipe, I tried making it last night. I liked it a lot, but found it quite spicy. I admit to being somewhat of a traditionalist with meatloaf.

I suspect I might have overdone the cayenne (maybe read TBSP in stead of TSP - darn it, gotta to wear those reading glasses) but not sure. Even so I am thinking I may try it again with a few modifications. I did substitute fat free evap and that was fine.
I am thinking to cut back on the ketchup also, maybe decrease the hot stuff a bit, and go with finer dice (mince actually) on the green pepper, and celery.

Has anyone else modified this, and how?

[Fleur]

I just got an e-mail from Arthur Schwartz, the Food Maven

Arthur posted the recipe for Bill Blass' Meatloaf, which is reputed to be the all time best great meatloaf. Arthur got the recipe from the master himself. I ordered this at Mortimer's many times, and loved it. I am happy to share the recipe.

BTW, Arthur has a great website, with some of his wonderful recipes posted.

http://www.TheFoodMaven.com/

Bill Blass' Meatloaf
Serves 6

1 egg
1 tablespoon Worcestershire sauce
4 tablespoons butter
1 cup chopped celery
1 cup chopped onion
2 pounds ground sirloin
1/2 pound ground pork
1/2 pound ground veal
1/2 cup minced fresh parsley
1 1/2 cups fresh bread crumbs
Salt and pepper to taste
Pinch of dried thyme (I actually use ½ teaspoon
)Pinch of dried marjoram (I use ½ teaspoon of this, too)
1 12-ounce bottle Heinz Chili Sauce
5 strips uncooked bacon

Preheat the oven to 350 degrees.

In a small bowl, beat egg, stir in Worcestershire sauce and reserve.

In a large pan over low heat, melt butter and sauté celery and onions, stirring occasionally, until onions become translucent.

In a large bowl, combine onion-celery mixture with sirloin, pork, veal, parsley, bread crumbs, beaten egg mixture, salt and pepper, thyme, and marjoram.

On a baking sheet, form mixture into an oval loaf shape. Top with chili sauce and bacon strips.

Bake 75 minutes.

Remove from oven and let rest 10 minutes before serving.

Note: Some versions of the recipe also include 1/3 cup sour cream in the meat mix.

[Fleur]

I made the Bill Blass meatloaf tonight, and it was incredible! Since it was the first time I tried the recipe, I made it exactly as written,

I have to say, it is the best Meatloaf ever. Our new favorite.

[bogie]

My veal meatloaf is a recipe that I have been perfecting for a couple of years now and I have found that fresh ingredients and simplicity work best. It consists of:

2lbs. lean ground veal
1 medium onion, diced
2 cloves garlic, minced
1 package FRESH thyme, minced
1/2 cup fresh grated parmesan
1 cup homemade bread crumbs
2 eggs
salt&pepper to taste

I'm sure you know how to cook a meatloaf, so no need to bore you with the details.

BTW, when I reheat slices in the oven, I wrap each one with a slice of veal bacon to keep moist.

[Tom Steele]

Here's a recipe from my immersion blender cookbook, YOUR KITCHEN'S MAGIC WAND. The pork really rounds out the veal nicely, and the (optional) apricot coulis is nice and pungent.

Veal Meat Loaf with Dried Apricot Coulis

This is another recipe that actually came to me in a dream. I woke up and scribbled in the dark what I could remember.

This results in a remarkably tender loaf, and apricots and saffron go together so ironically well.

2 tablespoons butter
1 medium yellow onion, finely chopped
1 cup heavy cream
3/4 teaspoon saffron threads, crumbled
1 cup chicken broth, low sodium, if canned
1 1/2 cups dry breadcrumbs
1 1/2 lbs. ground veal
1/2 lb. ground pork
2 eggs
2 egg yolks
1/2 cup salted and roasted pistachios (optional)
2 teaspoons fresh thyme leaves, roughly chopped
1 tablespoon capers, rinsed thoroughly
Salt and freshly ground black pepper to taste
10 dried apricots, cut into 1/4-inch pieces with oiled scissors
1/2 cup freshly squeezed orange juice
1 tablespoon Cointreau
1/2 cup Marsala wine
1 teaspoon grated fresh ginger
1 teaspoon finely chopped orange zest

Heat the oven to 350 degrees. Heat the butter in a medium skillet over medium heat and sauté the onion just until it begins to take on some color, 8 minutes. Set aside to cool.

Heat the heavy cream in a small skillet or in a glass measure in a microwave oven just until it simmers. Stir in the saffron and set aside to cool.

In another small skillet, reduce the chicken broth to 1/2 cup. Set aside to cool.

Combine the cooled saffron cream and the reduced broth with the breadcrumbs and set aside for 5 minutes. In a large bowl, combine the cooled onion, the veal, pork, egg, egg yolk, optional pistachios, thyme leaves, capers, salt, pepper, and the breadcrumb mixture. Mix well with your hands. Shape the mixture into a 9” x 4” loaf on a large foil-lined baking sheet. Bake until the center of the loaf registers 160 degrees on a meat thermometer, about 1 hour.

Meanwhile, make the coulis: Place the apricots in a medium saucepan with the orange juice, Cointreau, Madeira, and 1/2 cup of filtered water. Bring just to a boil, simmer for 15 minutes, or until the dried apricot bits are flabby-tender, then set aside to cool. When the mixture has cooled, add the ginger and orange zest, tilt the saucepan, and puree the mixture until smooth with an immersion blender. Taste carefully and add water if you think it’s needed.

When the meatloaf is done, be sure to let it rest for 10 minutes to let it firm up, then carve it into attractive slices. Drizzle the coulis around the slices and serve.

Yield: 6 servings

[iL Divo]

oh my, get me a plate please

[azhotdish]

My ex-gf made meatloaf with frosted flakes. I was initially skeptical, but it was delicious!

[broncosaurus]

Frosted Flakes? Now that is one recipe I'd like to see in some detail...

[azhotdish]

Let me try to get it for you...may take a couple days (as I said, ex-girlfriend).

[iL Divo]

oh that's hysterical. not because of the sound of it but because I've been given the recipe before, years ago. I was working with a man of size, and he is the cook in his family. he is young and when I asked him if he had kids, he said no because he wife is too large to have children. I am not saying this to be offensive at all, it's the truth of our conversation. when he gave me his famous meatloaf recipe and I read it and twitched with the inclusion of frosted flakes, I more understood his pre-comments. {?} Oh and I never made that recipe, but would I supose, Im up for anything.

[Antilope]

I adapted this from Alton Browns meatloaf recipe. Mine uses ground beef and Jimmy Dean Pork sausage. Ground turkey can be substituted for ground beef.
For the record, this is my recipe adaptation and in my own words.

Beef and Pork Sausage Meat Loaf

CRUMB MIXTURE:
6 ounces Milton's Garlic & Herb Crackers or garlic flavored croûtons
1/4 teaspoon ground black pepper
1-1/2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
1 teaspoon chili powder

VEGETABLE MIXTURE:
1/2 yellow onion, roughly chopped
1 carrot, peeled and broken up
3 whole cloves peeled garlic
1/2 bell pepper, seeded

MEAT MIXTURE:
1 lb. ground beef
1 lb. package of Jimmy Dean - Sage Pork Breakfast Sausage

1 egg
2 Tbs cream or milk

1/2 cup of your favorite barbecue sauce

Pre-heat oven to 350 degrees F.

In a food processor, combine crackers, black pepper, salt,
cayenne pepper and chili powder. Pulse until the mixture is
fine crumbs. Place this CRUMB MIXTURE into a large bowl.

Combine the onion, carrot, garlic, and bell pepper in a food processor.
Pulse until the VEGETABLE MIXTURE is finely chopped, but not pureed.

Combine ground beef with pork sausage in a bowl and mix well.

Add the VEGETABLE MIXTURE and MEAT MIXTURE to the CRUMB MIXTURE. Mix well.

Add the egg and cream and mix thoroughly, but avoid squeezing the meat.

Place the meatloaf mixture into a 2-piece meat loaf pan and press down to evenly fill pan.

Coat top of meat loaf with 1/2 cup of your favorite barbecue sauce.

Bake 60 minutes at 350 F, or until center, internal temperature reaches 165 F.

[TDEL]

If you want a spectacular presentation you can put your meatloaf on serving platter and frost it with whipped mashed potatoes. Your guests won't know if it's dessert or what?
You can add some vegetable all around it.

[foiegras]

The recipe I loosely follow is from a church fundraising cookbook I worked on in high school, from the mother of a friend. It calls for soft wheat bread crumbs, egg, and sour cream, and I believe thyme. I make it with ground bison and ground pork (it calls for the usual beef, pork, and veal). My grocery store doesn't keep ground pork in the case, so my proportions usually vary as I buy the smallest amount of packaged ground pork available. I put lots of veggies (onion and celery) and breadcrumbs in mine, so it's not heavy. I don't use a loaf pan ... I shape it by hand into an oval and cover the entire surface with bacon strips. The glaze is chili sauce, dry mustard, and brown sugar (heavenly). I'd be happy to dig up the recipe if anyone wants it.

Now you guys have really put me in the mood for meatloaf. Btw, I call this "Not Your Mother's Meatloaf."

[iL Divo]

Okay, it's done, I did it. I made the meatloaf that is stuffed with shrooms and sour cream/onion stuff.

Gosh it's been a month since I made it and so sorry for reporting this so late.

Bottom line, as per the husband, best by far, meatloaf I have ever made just plain period, gad it was sooooooooooooooo good. I tweaked the recipe a bit to make it my own, changed the glaze a bit and added 2 ounces of deli sandwich turkey meat to it too. The results, rediculous, so stupid good.

Wanted to thank whoever it was that posted it to begin with. Superb!
Oh, fyi, I had some of the stuffing left, so I steamed some fresh green beans and added the sauce to that. Soooo good.

Next one on my list from here to make, TAKE NO PRISONERS MEATLOAF, after that, it'll be Paul Prudhommes out of his cookbook.

[chocchipcookie]

I decied to go with Prudhomme's recipe at the top of this thread. OMG, I was never a fan of meatloaf until I made this. Outstanding.

[rmperry]

I'm very tempted by the Paul Prudhomme meatloaf. I'm wondering though, what is the flavor difference between white and black pepper? I only have black. Do I need to get some white pepper before I make this?

[kwe730]

I have been meatloaf challenged for some time now until this thread guided me to Paul Prudhomme's recipe. It deserves all the praise it gets and I am meatloaf challenged no longer! However, recently a new recipe using bison crossed my radar screen and I just had to try it. I still love Prudhomme's, but this comes together much easier and the flavors are outstanding. Use fresh herbs because it really does make a difference.

The link I'm posting is for a complete meal with the meatloaf, roasted potatoes and sauteed spinach.

http://www.epicurious.com/recipes/foo...

[alkapal]

here is another cajun meatloaf variation, with great detailed step by step photos: http://thepioneerwoman.com/cooking/20...

[bayoucook]

that looks mouth-watering - gonna make it tomorrow night - I LOVE that website.

[alkapal]

isn't she the greatest?!! food, humor, photography, photog lessons, the great west, animals, family, love!

chowhound should do an award each year for the best all-round food blog. i rise to the floor and hereby nominate mrs. ree drummond, pioneer woman!

[bayoucook]

SECOND THAT!!

[alkapal]

bayoucook, i did start the thread for the "golden chowhound award," so.... checky checky.... http://chowhound.chow.com/topics/6312...