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Jun 15, 2007 03:34 PM

Meat Loaf tips

Any tips for meatloaf? I have a great reciepe that I like but what kind of meat? Mine falls apart but tastes good! Should I use meat with more fat? It has one cup oats to 1 egg for binding. Tips appreciated.

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  1. I think that the best tasting meatloaf has a mixture of ground sirloin and ground lean pork...I have also done it with sirloin, pork, and veal...I am not a fan of oats in a meatloaf mixture, and think that I would sub some crushed very fine crackers or breadcrumbs, being careful not to use too much..I love a lot of mix-ins, like sauteed onion, garlic, and peppers, cubed cheeses ( a mixture of sharp cheddar and monterey jack is good), and I prefer to mix in chili sauce instead of a can of tomato sauce...A little salsa is nice as well...Oh, and fresh herbs, like Italian parsley and basil...I like a topping on mine as well, though I have left that off before, and it is still quite delicious...Biggest thing is don't overmix the meat mixture or it is not as tender...Bake at 350 degrees for one hour...

    1 Reply
    1. re: jinet12

      50/50 ground veal & hamburger, fresh homemade breadcrumbs, grated bell pepper, s&p, minced parsley and finely grated onion. Those were my mom's special ingredients. I add finely minced (processed) mushrooms and fresh garlic to that list. We both use 1 beaten egg as a binder. Mix well by hand, bake at 350 till at 150 on a meat thermo. Let sit for 10 minutes and serve. We make a tomato sauce and pour over the top the last 10 min. of baking, or you can serve it on the side.

    2. Try pork sausage mince, very moist and once you add herbs etc it is quite yummy

      1. I've had a lot of success with ground sirloin/chuck mixture. I usually use seasoned breadcrumbs for convenience sake, but the best meatloaf I ever made I toasted the oatmeal and then blended it to a nice meal consistency (not a powder!) and had good results and it added a nice flavor. now that I think about it, I might just try that again!

        1. My guess is, the oats (If we're talking about rolled oats) are too big and really all they do is keep the binders from binding. Either process them or use bread crumbs. I've used steel cut oats (Cooked first) and it worked pretty well.

          I used the Alton Brown "Good Eats Meatloaf" recipe last week and it was fantastic.


          2 Replies
          1. re: Davwud

            matzoh meal (in the kosher section) holds meatloaf and hamburgers together v well.

            1. re: Davwud

              I have a recipe for meat loaf that uses rolled oats, and I think it calls for soaking the oats beforehand.

              Last meatloaf I made--night before last--I did with 93/7 ground beef, a couple eggs, a couple tablespoons of ketchup, some horseradish, worcestershire sauce, dried onions (cause I was lazy), garlic powder (cause I didn't have enough decent fresh garlic for both the meatloaf and the salad dressing I was making to go with it), a handful of dried parsley, and the leftover rice pilaf from the night before for binder.

            2. I had always used breadcrumbs in mine but was low last time and used saltimes also- it was my best meatloaf ever. I also put raw onion, dijon mustard, ketchup, an egg, salt, pepper, and Italian seasoning in it. I then form it into a loaf shape, poke some holes in the top, and spread a mixture of brown sugar and ketchup on top, getting it into the finger holes.

              Don't use a loaf pan- a free-form meatloaf is much better because the outside crust is the tastiest part.