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Meatloaf

I am looking for a great traditional meatloaf recipe (i.e. no poultry, lentils, etc). You know, one made with beef and maybe some veal and pork added in. I've never been happy with mine. Your ideas?

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  1. I can't give exact proportions here because I make them by feel....

    About two pounds of ground meat - 2/3 beef, 1/3 pork
    Two eggs
    Large chopped onion
    Small amount of garlic
    Chopped green pepper
    Can of crushed tomatoes
    Mrs. Dash's seasoning
    Fresh ground pepper
    Bread crumbs to make a stiff mixture

    I mix all ingredients in a bowl using my hands in rubber gloves.
    Mold into pan, bake around 350 until done
    You can baste with ketchup on top before baking if desired...

    1. I've had a lot of success using a mixture of ground beef, parsley, egg, bread crumbs, parmesan cheese, ketchup, salt and pepper. It comes out moist and tasty every time. I don't know the proportions off the top of my head, but can look them up for you.
      I top with a 50/50 mixture of BBQ sauce and ketchup and bake.

      1. No matter what ingredients you use, shape the mixture in rectangle with a flat top. That way if you like to make sandwiches from the leftover meatloaf, the shape of the slices is correct. My wife usually makes meatloaf with 2 pounds of ground meat, but there only 2 of us in our empty nest. Ergo, there is leftover meatloaf, and I love meatloaf sandwiches.

        My wife also makes a piquant sauce with catsup, dry mustard, brown sugar, and a little cayenne. This sauce is slathered on the meatloaf after 2/3 of the baking time has elapsed. A flat-topped loaf also keeps the sauce from running off.

        Do not place in loaf pan so that excess fat can drain into your broiler pan.

        1. Our favorite is Paul Prudhomme's Cajun Meatloaf recipe. Here's a link:
          http://topchefs.chef2chef.net/recipes...

          ( we do substitute the unmentionable meat, however. LOL, and mix our own
          seasoning blends from recipes in his cook books.)

          1. I saw Paula Dean place bread under the loaf while baking. That way, the grease is absorbed by the bread, rather than the meat. Neat trick.