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Best Meatloaf Recipe

That's what Mom wants for her Mother's day lunch.... help!

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    1. Recipe one:

      1/2 pound lean ground beef
      1/2 pound bulk pork sausage
      1 1/2 cups sauerkraut (drained)
      1/3 cup finely chopped onion
      2 cloves finely chopped garlic
      1 egg, beaten
      1/3 cup fine bread crumbs
      1 Tbsp. dill weed or dill seed (subst. caraway)

      Thoroughly combine the ground meat, dill, garlic, bread crumbs and egg
      Flatten into rectangle approx 1" thick
      Spread sauerkraut evenly over the meat and roll into log shape
      Bake uncovered on rack in roasting pan 350 to 400 degrees until done
      ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
      Recipe two:

      1/2 pound lean ground beef
      1/2 pound bulk pork sausage
      2 strips bacon fried and coarsely chopped
      1 Tbsp bacon drippings
      3 Tbsp. horseradish
      1/3 cup finely chopped onion
      2 cloves finely chopped garlic
      1 egg, beaten
      1/3 cup fine bread crumbs

      Thoroughly combine all ingredients
      Shape into loaf
      Bake uncovered on rack in roasting pan 350 to 400 degrees until done

      1 Reply
      1. re: todao

        Interesting... you are the second source I've seen that suggested horseradish... does it impart the horseradish taste/heat?

      2. Meatloaf isn't a *recipe*, it's a technique! Take all her favorites - Mushrooms? Corn? Tomatoes? Bell Peppers? Cumin? Currry Powder? whatever. Mix with one part ground veal, one part ground pork and one part ground sirloin. That's Mother's Day Meatloaf. Serve with mashed potatoes and fresh baby carrots simmered in butter and orange juice, et viola!

        2 Replies
        1. re: KiltedCook

          I might ordinarily agree. But any technique is worthless without some guide for selecting ingredients. Nutmeats are the raw contents of the nut's shell once the shell is removed. Nut meats (walnuts and pecans) do not a meatloaf make.

          1. re: KiltedCook

            nothing personal, but that doesn't sound very good........
            and last time I made meatloaf, I didn't use a recipe, it was way over seasoned, so I just wanted some guidelines as to which would be the best seasonings and what proportions.

          2. Give Mom a hug from me-I miss my Mommy :o(

            I always use beef, pork and veal. May be silly, or old fashioned but it's what we like. If I add onions, peppers, etc I make them very small in the handy chopper. I hate biting into a hunk of something. I use garlic minced fine or crushed, bread crumbs, an egg, handful of grated parm, some water to 'loosen' it up. Mix with your hands. I'll top it with strips of bacon, or maybe some brown sugar-ish type of glaze. Sometimes I'll use a ketchup concoction. I don't make it that often, and don't have a standard recipe. We like heavily seasoned stuff, so mine will have a kick. Husband likes gravy of some kind, so I am then forced into mashed tater duty (which I hate, must be why I don't meatloaf often!)

            If you are trying to wing it & unsure of the spice ratio- just fry up a tiny hunk of it to test... but you prolly already knew that tip.

            3 Replies
            1. re: Boccone Dolce

              thanks, I was thinking of the veal, beef, pork mix. I also have the option of bulk pork sausage..... is it better to use the plain ground pork?

              1. re: janetms383

                it's seasoned? If you wanna try it, go for it, but... If you have something else in mind for the sausage I would lean towards plain ground pork- the control freak in me would want to control the taste (and I'm not that crazy about the fennel seeds in my meatloaf!)
                I usually get 1 pound each. I see Katty did but didn't read all those links that were posted-did anyone else talk about water? I want to stress it, it changed my meatloaf oohs & ahhs - so much moister!

                1. re: Boccone Dolce

                  The last time I made a meatloaf, I measured just to be able to tell how much water if asked. I put about 1/4 cup in addition to the sauce for 1.25 # of meat and it was perfect. Same recipe, I used 1/2 cup of seasoned breadcrumbs. Traditionally, I've used toast soaked in water, but either method works great--just depends what you have on hand. These days I always have breadcrumbs, but not often bread.

                  Other people swear by milk rather than water. I've tried it both ways and don't see a radical difference. Maybe you'd have to do a side-by-side comparison to really tell...and I'm not that curious. ;)

            2. We, too, do the beef/pork/veal combo--a.k.a. meatloaf mix. For an Italian twist, make a layer of genoa, ham (my fave is proscuittini) and provolone in the middle of the loaf. I also add a small can of tomato sauce to the mix--AND water. It's very moist and delicious.

              2 Replies
              1. re: kattyeyes

                Agree with Katty that an Italian meatloaf is tasty. Here is my version which I have posted on other meatloaf threads.

                ITALIAN PINWHEEL MEATLOAF

                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

                Directions:

                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 80 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.