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Aug 28, 2008 12:17 PM

Need a great meatloaf recipe

Anyone got one? thanks!

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  1. Here's my favorite:


    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

    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.

    ...and a close relative:

    Last Night's Three-Pound Meatloaf

    1 lb each of ground beef, pork and lamb
    2 med. yellow onions, chopped fine
    2 stalks of celery, chopped fine
    2 lg/x-lg eggs
    1/4 to 1/3 cup catsup
    1 Tbs Tabasco
    1 1/2 cup crumbs (cracker, bread, panko, whatever)

    2 Tbs salt
    1 Tbs dried herb(s) of choice - I used Herbes de Provence
    lots of freshly-ground pepper

    Mix meats, onions, celery and seasonings thoroughly with hands or fork. Beat in eggs, catsup and Tabasco, then add crumbs and mix until it's pretty much an undifferentiated mass. It should hold whatever shape you mold it into - if it's too goopy for that still, mix in more crumbs a small handful at a time.

    Press into a 2-quart loaf pan, preferably glass, and let it sit, covered while the oven preheats to 350º.When the oven is hot, set the pan on a center shelf, with a small baking sheet under it on a lower shelf to catch any drips. After the first half-hour, check every so often to see if there's excess liquid; suck this out with a bulb baster. Bake abt. 1 1/2 hr, or until internal temperature is 150º. Let sit 1/2 hr before removing and slicing.

    3 Replies
    1. re: Will Owen

      love the recipe with the ground lamb. Wth fall just around the corner, this will be put on my rotations! Thanks

      1. re: Will Owen

        Campbell's golden mushroom soup mixed with pan juices makes a nice gravy for meatloaf, especially if there is lamb in it.

        1. re: Will Owen

          Wow, that "last night" meatloaf looks wonderful. I usually do 1 1/2 lbs beef and 3/4 lb Italian sausage, more or less. I never put catsup in mine, because I worry that it will be too sweet. I put in a couple eggs, bread crumbs, Worcestershire, minced onion, s & p, a dash of thyme and oregano. It comes out the way I like it!

          1. One of my faves, it has ham and cheese in it:


            1 lb. ground beef
            1/2 lb. ground veal
            1/2 lb. ground pork
            2 eggs, lightly beaten
            3/4 cup bread crumbs (panko crumbs are okay too)
            1 cup spaghetti sauce or homemade marinara, divided in half
            1 tablespoon minced fresh parsley
            2 garlic cloves, minced
            1/2 teaspoon dried oregano
            1/4 teaspoon salt
            1/4 teaspoon pepper
            16 slices mozzarella cheese, sliced thin, divided
            4 ounces baked ham or prosciutto, sliced thin


            1. In a large bowl, combine meat, eggs, bread crumbs, 1/2 cup of the sauce, parsley, garlic, oregano, salt and pepper.
            2. On a piece of plastic wrap (at least a few inches longer than meat mixture), pat the mixture into a 12 x 10 inch rectangle.
            3. Layer six cheese slices, ham, and six more cheese slices on top of the meat.
            4. Roll up jelly roll-style, starting with a short side. Remove plastic wrap and seal seam and ends. Place seam side down in a greased 13 x 9 inch baking dish. Cover with remaining half cup sauce.
            5. Bake, uncovered, at 350° for 60 to 90 minutes or until cooked through. Top with remaining cheese slices and bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing.

            5 Replies
            1. re: TrishUntrapped

              Ohmagawd, this is exactly what I was going to post. The only difference is we call it Sicillian Meat Roll. This is my favorite meatloaf and really, the only one I care to eat. It reminds me of meatballs.

              Just curious, where did u get the recipe, Trish? I found it years ago in the Pennsylvania Grange.


              1. re: lynnlato


                In the early 1990's I was the editor of a cookbook for my church here in Connecticut. One of the recipes submitted by a member was this meatloaf one and it is one I have made for my family lo these many years.

                1. re: TrishUntrapped

                  That's too funny. I thought I was alone in my meat roll world. Glad to know I have company. ;-)

              2. re: TrishUntrapped

                I made one of these (Italian Pinwheel) last night and thought it was excellent. I used panko italian style crumbs and they worked really well. Next time, I might just use Penzey's garlic powder and leave out the fresh. Thanks for the recipe.

                1. re: grampart


                  Glad you enjoyed the recipe. I vary it all the time myself depending on what I have on hand. Ahhh the beauty of meatloaf.

              3. I've liked Ina Garten's turkey meatloaf recipe. You can find it on the Food Network site.

                2 Replies
                1. re: Miss Needle

                  I completely agree. My husband Loves Ina's meatloaf and swears we never need to buy ground beef again! It's wonderful!

                  1. I think you ought to try Gio's Bison-Chipotle Meatloaf, link below...we recently did try it and it is just awesome--you should be able to find ground bison in your supermarket, ours sells "Maverick" brand for about $5.99 per pound, much healthier than ground beef:


                    1 Reply
                    1. re: Val

                      Thanks for that Val!! Lately I've been drizzling some ketchup amped up with a couple of dashes of Schiracha over the top of the loaf just before putting the pan into the oven. Mmmm, Mmmm Good!