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ISO Best darn Meatloaf EVER...PERIOD!

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...

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  1. 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...

    51 Replies
    1. re: Rubee

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

        1. re: Youffraita

          This is going to sound odd or/and ick but it's what I did. I can't leave a proven recipe alone.

          PP's recipe for cajun meat loaf, but with my remix of the original.

          I didn't add any ground pork because instead, I used FJ's habanero breakfast link sausages and blended those uncooked into the ground sirloin I used for the ground beef. Also, here's the disgusting part, a package of FJ's Liverwurst. Mixed it in with the meat portion of the recipe. I was thinking of White Castles and thinking they have liver in their patties. Because of the heat in the breakfast links, I omitted the cayenne pepper and tabasco. The end result had plenty of heat.
          Although I thought I had plain bread crumbs, I didn't but did have seasoned so I used them. For the condensed milk which I did have but chose not to use because I had heavy cream, I used that. My thoughts there were that it would cut the heat due to its' richness.
          Finely grated carrots in there too that wasn't in the original. Husband said no carrots next time I make this. I didn't tell him of the LW in there tho
          The sandwiches are great made with the cooled meat loaf.
          End result is there are so many things you can do with this meat loaf, in tacos or chili or thinned down and poured over stuffed potatoes, add cheese on top.

          1. re: iL Divo

            liverwurst? just another name for liver pate. ;-).

            your "doctoring" made me imagine adding in ground andouille. i think chef prudhomme would approve --- unless he scolded me for not just grilling up the andouille, and serving it on a french baguette with some spicy remoulade and shredded iceberg lettuce.

            1. re: alkapal

              I was fortunate to meet him. He gave me some tips and was delightful. I was amazed being in his presence since I've been in awe of him and his taste buds since I was a young woman.

              I bet your idea would be wonderful. How would you spice up your remoulade? And if that baguette is very crisp and the lettuce is also, that's a dyno sounding lunch.

              About my additions, you can not taste the liver in the final product but it softens it somehow. I love going out on a limb with recipes and playing with them.

              1. re: iL Divo

                i'd probably use creole mustard, frank's hot sauce, maybe a little horseradish, maybe sriracha, instead. of course, if it's a good andouille, you don't need a whole lot of spiciness in the remoulade -- just enough depth to stand up to the andouille.

                oh goodness, what about john folse's remoulade slaw!? http://www.wafb.com/Global/story.asp?...
                pile that on the baguette with the andouille -- and i'm good to go!

        2. re: Rubee

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

          1. re: AbdulSheikhMohammed

            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.

            1. re: MAH

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

          2. re: Rubee

            What do you like to serve with it?

            1. re: onefineleo

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

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

            2. re: Rubee

              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!)!!

              1. re: Rubee

                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.

                1. re: kwe730

                  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.

                  1. re: kwe730

                    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.

                  2. re: Rubee

                    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.

                    1. re: Rubee

                      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.

                      1. re: 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...

                        1. re: Rubee

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

                          1. re: Lemonii

                            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!

                          2. re: Rubee

                            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!

                            1. re: Rubee

                              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.

                              1. re: Rubee

                                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.

                                1. re: luv2bake

                                  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.

                                  1. re: Val

                                    I use disposable gloves when I make meatloaf or meatballs.

                                    1. re: Val

                                      Mine is .75 ground bison, .25 ground pork. Anyplace you can use ground beef, you can use ground bison ...

                                  2. re: Rubee

                                    making this for the hubby this weekend. :)

                                    1. re: Rubee

                                      Yes, I tried this last night. So good that I had a piece for breakfast.

                                      1. re: Rubee

                                        This sounds similar to Marcia Adams' recipe in "Cooking From Quilt Country".
                                        I love it because it's moist and the vegetables are sauteed rather than mixed in raw.

                                        1. re: markjbillet

                                          Her Swiss meatloaf is also a delicious recipe. I really enjoy this book, many simple great recipes. The other meatloaf is for a spicy meatloaf, I think that's the one you are referring to.

                                        2. re: Rubee

                                          I just wanted to thank everyone for the Paul Prudhomme love - I tried it not long ago (and bastardized it by adding some diced apple - weird, but really good in meatloaf - it adds a tiny hint of sweetness plus firm moisture) and yep, it's the best recipe out there, period.

                                          My next version will be bastardized again, as I'm low-carbing and will use pork rind crumbs instead of bread crumbs. Which honestly, can only make it better. For some reason, pork rind "crumbs" make ridiculously good meatloaf filler.

                                            1. re: alkapal

                                              The apples or the pork rinds?

                                              Apples stay firm-ish, depending on the variety. Come to think of it, same with pork rinds. They definitely become part of the whole, though.

                                                1. re: alkapal

                                                  It's really very strange but they make excellent "bread crumbs" for most applications. I use a brand that doesn't have many of the "cracklin'" type pieces, so there aren't any surprise hard bits.

                                                  1. re: shanagain

                                                    Reporting back in - as suspected, pork rinds only made it better. SO good. I think the next time I'm going to skip the cayenne, just for a "plain" version.

                                                    1. re: shanagain

                                                      No cayenne? I typed this sacrilege? Was I drinking? (Sober?)

                                          1. re: Rubee

                                            Rubee: FYI , the celery measurement is missing from this recipe link. I believe it is 1/2-cup finely diced celery. Went home at lunch to try this recipe and that was when I noticed it. I'm going to send Recipesource an email to let them know.

                                            1. re: cheereeo

                                              Rubee - OMG!!! I made this last night, and it was SOOOOOO good. I put my usual ketchup, mustard, brown sugar glaze on it which is sweet, so it cuts the spice a bit so my boys could eat it. It was incredible. Better than my mother's classic Quaker Oat Best-Ever Meatloaf from the side of the rolled oat container recipe, which is also really good but this is way better! Thanks for bringing it to many of our attention.

                                              1. re: cheereeo

                                                Thanks for the celery info - I didn't even notice that!

                                                It is sooo good isn't it? Every time I try another meatloaf now, my husband says "why can't you make the Cajun one, it's the best". Glad you liked it! I plan on making it this week too.

                                            2. re: Rubee

                                              I was gonna make a magic meatload recipe I read online yesterday for dinner tonight.
                                              But just read it again and it's lackluster in ingredients. It may be good but its also done in a crock and I don't want that today. So this thread is reminding me of PP's Cajun meatloaf so that's what on the table tonight. Love that I have all the ingredients too, that always helps and makes it a doable dish.

                                                1. re: coll

                                                  any else missprint/type on iphones?

                                                  1. re: iL Divo

                                                    I do!! on my Droid. I guess I should turn it sideways. But I seriously think Meatload will be my new name for that dish.

                                              1. re: Rubee

                                                Made this today for my dad's dinner tonight, but i took all the cajun out of it, i'm afraid. he can't stand any taint of heat in his food. but it looks like a winner anyway! will taste it later on. didn't have green pepper, but did make a mince of carrots and celery to saute with the onions, so it's going to be pretty flavorful. and i used sausage instead of ground pork. and did a very light rub of ketchup on top. so, ok, maybe it's not the same recipe at all!

                                                1. re: mariacarmen

                                                  This recipe is a good t&t one and has a good following but agree the amount of heat would scare several away.
                                                  When gramps isn't there make it as written just for your family.
                                                  It really is a terrific saldwich the next day.

                                                  1. re: iL Divo

                                                    what is "t&t"? my dad loved it, and i ate it cold last night in a sandwich - really good! i will definitely turn the heat up when i make it for my BF and i!

                                                    1. re: mariacarmen

                                                      "Made this today for my dad's dinner tonight, but i took all the cajun out of it, i'm afraid. he can't stand any taint of heat in his food"

                                                      I thought that meant you didn't add the heat. That you didn't do the recipe as written.
                                                      Ok now I'm confused *~{
                                                      T&T is tried and true.

                                                      1. re: iL Divo

                                                        i didn't add the heat for my dad's - i'll add the heat for me & BF when i make it again. I was saying it was good (the cold sandwich) even without the heat! so i imagine it'll be so much better when I DO add the heat, next time.

                                                2. re: Rubee

                                                  I made this for dinner (actually, took a tiny risk and made two - one for tonight and one to freeze) and it was a huge hit with my husband. He ate a huge slab and asked hopefully if there was more, and then had a second helping. I used the long oven time to roast a head of garlic for mashed potatoes, which made for a great side. Thanks for posting!

                                                  1. re: Rubee

                                                    Years later, I cam across this link and made this last night. Another convert...I will never bother with my old recipe again (and it was no slouch!) Technique is different, but very effective...just about to chow down on some PP meatloaf sandwiches.

                                                  2. 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/...

                                                    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/...

                                                    5 Replies
                                                    1. re: coconutz

                                                      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.

                                                      1. re: budlit

                                                        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.

                                                        1. re: budlit

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

                                                          1. re: budlit

                                                            I just use Ketchup and worchestershire sauce and a little chili powder. You can use cayenne if your adventurous. I put it on at the beginning. Because it only has what little sugar is in the ketchup, it doesn't burn. The glaze takes away that gray color and adds substantial flavor.

                                                            The glaze is a huge improvement from Mom's meatloaf where she poured tomato sauce over the top (shudders)!

                                                          2. re: coconutz

                                                            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.

                                                          3. 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.

                                                            5 Replies
                                                            1. re: Will Owen

                                                              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.

                                                              1. re: dhedges53

                                                                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.

                                                                1. re: dhedges53

                                                                  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.

                                                                  1. re: dhedges53

                                                                    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

                                                                  2. re: Will Owen

                                                                    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!).

                                                                  3. 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.

                                                                    1 Reply
                                                                    1. re: revsharkie

                                                                      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.

                                                                    2. 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.

                                                                      2 Replies
                                                                      1. re: blue room

                                                                        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 :(

                                                                        1. re: blue room

                                                                          had a girlfriend ask me for this and the Claim Jumper copy cat meatloaf recipes today.
                                                                          was glad I could find this stuffed one of here so easily, it was a true winner when we made it.
                                                                          but you gotta love shrooms..................................we do