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Nov 21, 2011 03:59 AM

Meaty meatloaf.

I know there are so many threads on meatloaf but I am still going to post this. I usually carry my lunch. One day, I was thinking if I could eat cube steak and mash for lunch but that just can't be as I don't like the idea of reheating my steak. Then I thought, I could make a meatloaf and cut a thick slice for lunch everyday. So, I need a recipe that
1. Is very meaty, little or no filler
2. Uses beef only, no pork
3. Not sweet, more savory or spicy
4. Can be frozen

Ain't I picky! Will anyone help me, please?

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  1. This may fit the bill and it is so yummy and moist. It also turned my anti-eating meatloaf husband into a huge fan:


    3 slices white sandwich bread
    1/3 cup whole milk
    2 pounds ground beef chuck
    1/2 medium onion, grated
    2 garlic cloves, minced
    1 large egg
    1/2 cup ketchup
    Coarse salt and ground pepper


    Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
    Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
    Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
    Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

    With my oven, 45 minutes and it is perfectly cooked.

    (based upon recipe in Every Day Food, October 2007_

    3 Replies
    1. re: hto44

      I absolutely love the it. Will let you know how it turns out.

      1. re: hto44

        I absolutely love the recipe. Thanks a lot. Can I drop/substitute the ketchup?

        1. re: raisa

          Yes - I think you could easily omit the ketchup and it would still come out lovely.

          Also - I drain the fat about 15-20 minutes into cooking.

      2. That's not particularly hard, and if you portion and package properly the freezing won't be an issue.

        Some suggestions:

        You will need a little fat content, so don't go too lean on the ground. To add textural variation, you can hand-chop some beef, or braise some short-rib and shred the cooled ribs into your mix.

        Use a panade to maintan some moisture in your loaf.

        Add caramelized onions cooked with a little star anise (remove the star anise of course) to boost the meaty flavor.

        Add mince sun-dried tomato.

        Add a good Parmigiano-Reggiano

        Grind up and add a couple of good-quality anchovy fillets, or a couple of drops of fish sauce.

        1 Reply
        1. re: wattacetti

          I was thinking caramelized onions too. I specially love your cheese idea. Thanks.

        2. Then only use beef, don't put anything with sugar in it (like catsup), If you want moisture, add some concentrated beef stock. Just use an egg to bind it. As for herbs and spices, add savory or spicy stuff, your choice. Ancho chili powder is nice.
          After baking, let it cool, then slice and freeze the slices.
          Have you made meatloaf before?

          4 Replies
          1. re: wyogal

            Thanks a lot. I made meatloaf before but never have frozen it. The one I made last asked for crackers and lots of ketchup. Didn't like it much. If I freeze them into individual servings, can I just pack a frozen slice for lunch? Will it come to room temp by the time?

            1. re: raisa

              I use undiluted Campbell's tomato soup as a topping because I don't like a sweet meatloaf either. For the starch, I add corn flake crumbs, which add a nice flavor.

              I also put some bacon slices on top of the soup. I bet turkey bacon would work well.

              1. re: bear

                Hmmm.... Now that sounds interesting. It's good that I go through food phases when I like to eat one thing again again. Because, I will be making quite a few meatloaves.

              2. re: raisa

                You could also do them in muffin tins and freeze them after baking. The tomato soup, and cornflakes all contain some sweetness. You could use oatmeal as a binder, too. Also, use ground chuck.
                As for room temp, I'd bring them to work frozen, in an insulated bag, then zap it. Safety first!
                I never use a recipe. pound of meat or 2 pounds, one egg (I've used two eggs before and don't like it, even with more meat, maybe two eggs for 3+lbs), a handful of oats, seasonings (you could use dry beefy onion soup mix). ta-da. Put a half strip of bacon in the bottom of each muffin cup, or criss-cross two, then put in your meat. Make sure if you are using bacon to put the muffin pan on a sheet pan to catch whatever fat may run over.