Thread Number: 35082  /  Tag: Recipes, Cooking Accessories
Looking for a good Meatloaf recipe...
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Post# 378145   9/9/2017 at 10:39 by vacuumlad1650 (Chicago Suburbs)        

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Hi folks!
I've been after a good Meatloaf recipe for some time...mother and I always disagreed about how one should be made.
When I was real young, I didn't eat her meatloaf. She puts Cottage Cheese and Oats in it. Just not a good combination in meatloaf! Hers was always put flat in the baking dish, pounded hard...not at all appetizing.
Anyways, I'm looking for a good Meatloaf recipe I can make. One thing for sure is, I'll probably end up putting onions in it. I've had a few like that. Delicious!
So if you have a meatloaf recipe, and you wouldn't mind sharing it, please post it below.
Thanks!





Post# 378147 , Reply# 1   9/9/2017 at 12:16 by human (Pines of Carolina)        
'Bat of Hell' meatloaf

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Andy,

With all due respect to your mother, that interpretation of meatloaf doesn't sound very appetizing to me, either. Is she Scottish by chance? The oats make me think of haggis. Below is a quick and easy meatloaf that I kind of came up with through experimentation. It's a bit on the tangy side, which I prefer. Prep time is quick, only about 15 minutes, so I call it "Bat out Hell Meatloaf". Those who remember the '70s will get the reference.

I always start with equal parts ground beef and ground pork but venison can be good also, if you can get some. I don't hunt so it's rare that I get any. For the starch, I use cornbread stuffing mix, about one cup per pound of meat, moistened with water before mixing in with the meat. If you put it in dry, it'll draw moisture out of the meat and the thing will set up like a brick when it bakes. I also add two eggs per pound of meat, along with onions, 'jarlic' (minced garlic from a jar), bell pepper along with a healthy dollop of ketchup and Worcestershire sauce. Mix it all up real good, put it in a loaf pan and top with more of the ketchup and Worcestershire sauce mixture and a few slices of bacon. A little Molasses in this top coating mixture can help it to caramelize and seal in moisture. Bake the whole thing at 350 degrees. for about an hour or so or until the center temperature reads 160 degrees F. The important thing is to make sure the mixture has enough moisture, or else it'll set up like a rubber brick. The higher fat content of ground pork helps with this, especially if you're using something like 90 percent lean ground beef. It may take a couple of tries to get it just right but once you do, it's the next best thing to paradise by the dashboard lights.

Btw, if you substitute rice for the stuffing mix, it becomes a wonderful filling for stuffed bell peppers.

Damn, I've just made myself hungry writing that out.


Post# 378152 , Reply# 2   9/9/2017 at 13:39 by vacuumlad1650 (Chicago Suburbs)        

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Edgar

Ill have to give that one a try!

As for mother, she is not Scottish, rather German and Polish.


Post# 378162 , Reply# 3   9/9/2017 at 20:01 by countryguy (Astorville, ON, Canada)        

countryguy's profile picture
As a kid I detested my mom's meatloaf. I found this Ann Lander's meatloaf recipe over 30 years ago and I have been making it ever since. Yeah it has MSG in it but what the hell LOL

INGREDIENTS
2 lbs ground beef
1 1/2 cups breadcrumbs
1 teaspoon Accent seasoning
1 (1 1/4 ounce) packages Lipton Onion Soup Mix
3 slices bacon
2 eggs
3/4 cup ketchup
8 oz. tomato sauce

DIRECTIONS
Mix all ingredients together except bacon and tomato sauce.
Put in loaf pan.
Cover with bacon strips.
Pour tomato sauce over top.
Bake at 350 degrees for 1 hour.


Post# 378166 , Reply# 4   9/9/2017 at 22:08 by vac-o-matic (Saint Louis, Mo.)        
Allrecipes.com

Andy, go on Allrecipes.com and search for Eileen's meatloaf..it's the bomb. I have served it to many people, some who don't even care for meatloaf and they loved it. Read some of the reviews and tweak as you like. People think I'm a good cook, actually I just use the above as an online cookbook. I hate when people say, "I can't cook"! To me, anybody that can read a recipe, can cook!

Post# 378170 , Reply# 5   9/10/2017 at 00:05 by electrolux137 (Los Angeles, California)        

electrolux137's profile picture

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Here's mine. It's not as complicated as it looks in print.

 

 

MEAT LOAF WITH SAVORY SAUCE


2 pounds lean ground meat (for best results use at least two different meats)
3/4 cup bread crumbs

1/3 cup finely chopped onion
1/3 cup finely chopped celery
1/3 cup finely chopped carrots
1/3 cup red bell pepper, finely chopped
1/3 cup sweet red apple, finely chopped
1 envelope onion soup mix

1 large egg, lightly beaten
1 tablespoon Worcestershire sauce (beaten into the egg)
1/4 cup beef stock
1 teaspoon salt (or to taste)
1 teaspoon black pepper (ditto)

1 large sprig each of fresh oregano, basil and thyme

Heat oven to 350F. Combine all ingredients exept the sprigs of herbs in a large bowl; mix lightly but thoroughly. (Using your fingers is the best way to do this!) Press into a greased (or nonstick) loaf pan.

Bake 30 minutes. Open oven just enough to generously ladle over the loaf about 1/2 cup of savory sauce (see below) and top with the sprigs of herbs.

Close oven and bake another 20 to 25 minutes or to medium doneness, until not pink in center and juices show no pink color. Let stand 5 minutes before slicing.


SAVORY SAUCE
1 cup finely grated onion
4 large cloves garlic, minced
4 tbsp olive oil
1/4 cup fresh oregano, finely chopped
1/4 cup fresh basil, finely chopped
2 cups Heinz Chili Ketchup
6 tbsp cider vinegar
4 tbsp brown mustard
2 tbsp brown sugar
4 tsp Worchestershire sauce

Prepare the sauce while the meat loaf is baking.
In a medium sauce pan, saute the onion and garlic in the olive oil until lightly browned.

Toss in the tarragon and saute very briefly, just long enough to wilt the tarragon.
Reduce heat to medium-low.

Blend in the rest of the ingredients; heat just to lightly simmering, stirring constantly.

Remove from heat and pour into a serving bowl.

TO SERVE:
Plate ample slices of meat loaf; top each with a generous spoonful of the sauce.


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Post# 378177 , Reply# 6   9/10/2017 at 03:17 by tolivac (Greenville,NC)        

Somewhere I have a meatloaf recipe my Mom gave me-always liked hers-esp the sauce-topping she put on the loaf before cooking it.Yes,was the ketchup,worshershie sauce,brown sugar mix.LOVED it-never heard of cottage cheese in a meatloaf---YUCK!!!!!!!!I HATE,HATE cottage cheese-that stuff makes me want to barf.My Mom did put onions in the loaf-makes it nice,and moist,juicy.

Post# 378181 , Reply# 7   9/10/2017 at 06:27 by vacuumlad1650 (Chicago Suburbs)        

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So far, these are all sounding much better than the one Mother makes...he's tastes like plain, burnt meat.
I'll have to look up the Eileen's Meatloaf recipe when I go to try that one. The best way would be to try these all and see which I like best.
Thanks!


Post# 378182 , Reply# 8   9/10/2017 at 07:04 by kenkart (Mocksville, NC)        
I use

The recipe from Betty Feezor, in her 1964 cookbook, I have tried all kinds and still go back to this.
1 1/2 lbs ground beef,
1 1/2 cups coarse dry breadcrumbs
1/2 cup chopped onions.."I usually use 1 whole onion chopped.
2 TBSP chopped green pepper.."I omit"
2 tsp salt..I never put this much, 1 is plenty"
2 bay leaves crushed"I grind in the blender, Some people are afraid of them"
Dash thyme
2 eggs
1 8oz can Hunts Tomato sauce
I put the tomato sauce, onion cut up in about 4 or 5 pieces,salt, thyme, and bay leaves in the blender along with the eggs and blend until the onion and bay leaves are pulverized, then pour over beef and breadcrumbs and mix into a loaf, You can bake in a bread loaf pan or make it flat, I top with ketchup, brown sugar and mustard with a dash of worchestershire,,I don't measure this just make it up, but I would guess about 2/3 cup ketchup, 1 tsp mustard, 2 tbsp. brown sugar and 1 tbsp. of the Lea and Perrins Ws sauce, bake at 325 for about 1 1/2 hours.


Post# 378208 , Reply# 9   9/10/2017 at 17:24 by vacuumlad1650 (Chicago Suburbs)        

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Thanks, Hans. I'll add that to my list to try out

Post# 378217 , Reply# 10   9/10/2017 at 21:06 by electrolux137 (Los Angeles, California)        

electrolux137's profile picture

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Hans, I have in the oven right now my variation of your variation of Betty Feezor's Meat Loaf! It sounds delicious and is far easier than mine!!

 

I'll let you know how it turns out...

 


Post# 378220 , Reply# 11   9/10/2017 at 23:25 by electrolux137 (Los Angeles, California)        

electrolux137's profile picture

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Well, here's my Betty Feezor* Meat Loaf à la Hans Craig and à la me! :)

It came out great but I found the topping a bit disappointing. I prefer the savory sauce made separately that the recipe I usually use calls for.

To round out the meal, Arlee made a refreshing salad consisting of spinach, apples, peaches, pecan halves and crumbled blue cheese; I made a simple vinaigrette from olive oil, cider vinegar, a splash of fig-balsamic vinegar, some agave syrup and a bit of salt and cracked black pepper.

Here's my "variation on the theme."

MEAT LOAF
Betty Feezor* – Hans Craig – Charles Lester

1 cup Tomato sauce (I used Marinara)
1 medium white onion
1/3 cup chopped green bell pepper
1 tsp salt
3-4 fresh thyme leaves
1 tsp Old Bay Seasoning
2 eggs

1 lbs ground beef
1/2 lb ground pork sausage
1 1/2 cups coarse dry sourdough breadcrumbs

For topping:
2/3 cup ketchup
1 tbsp spicy brown mustard
2 tbsp dark coconut palm sugar
1 generous tbsp Worcestershire sauce

Put the beef, sausage and bread crumbs in a large mixing bowl. Mix thoroughly with your fingers until well combined.

Put the tomato sauce, onion (peeled of course) cut up in about 4 or 5 pieces, green bell pepper, salt, thyme, Old Bay Seasoning and eggs in the blender. Process until the onion and bay leaves are pulverized.

Pour the tomato sauce mixture over the beef, sausage and breadcrumbs and form into a loaf, again using your fingers to really mix it up well.

Dump into a bread loaf pan or a flat 6x9 Pyrex dish and smooth out the top with a spatula. Pour the ketchup mixture over the meat loaf and spread with the spatula.

Bake at 325 for about 1 1/2 hours.

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*Betty Feezor was the host of "The Betty Feezor Show" which aired in the Carolinas and Virginia from 1953-1977, and was the author of "Betty Feezor's Carolina Recipes."

SEE link below.



CLICK HERE TO GO TO electrolux137's LINK

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Post# 378233 , Reply# 12   9/11/2017 at 08:39 by kenkart (Mocksville, NC)        
MEATLOAF....

You HAVE GOT TO HAVE mashed potatoes, green beans with fatback and home made biscuits!!LOL

Post# 378235 , Reply# 13   9/11/2017 at 08:43 by kenkart (Mocksville, NC)        
I forgot

DO NOT USE lean ground beef , I use 80/20, no leaner or it will be dry and tough.

Post# 378243 , Reply# 14   9/11/2017 at 10:06 by kirbyvertibles (Independence, KS)        

kirbyvertibles's profile picture
I will ask my Mamma to get me hers. It puts all meatloaf to shame lol
Anyone here who knows my mamma is probably thinking right now (mmmm Sonya and her fried chicken, meatloaf, and baked ranch wontons!!! YUMMY) Rick can I get an amen?


Post# 378251 , Reply# 15   9/11/2017 at 11:56 by vac-o-matic (Saint Louis, Mo.)        

AMEN! Her meals put me on the couch immediately after! Sooo good!

Post# 378269 , Reply# 16   9/11/2017 at 19:19 by vacuumlad1650 (Chicago Suburbs)        

vacuumlad1650's profile picture
Meatloaf, Mashed Potatoes, Peas, and Green Beans make a great combo! Biscuits are always well paired to any meal...need a good Biscuit recipe to...

Post# 378278 , Reply# 17   9/11/2017 at 22:58 by kenkart (Mocksville, NC)        
The FLOUR

Makes the difference, If you use a good Southern flour that is made of ALL soft winter wheat, and is self rising, you cant make a bad biscuit, if you try to use Gold Medal or Pillsbury, you will nOT have great biscuits.

Post# 378281 , Reply# 18   9/12/2017 at 04:16 by tolivac (Greenville,NC)        

How'bout making your OWN ground beef-would get steaks,trim them and grind the meat in my OWN grinder-that made GOOD burgers-should make good meatloaf,too!Large sporting goods places have very nice meatgrinders.And these grinders can grind the onions you put in the meat as well.Grind them and the meat together.Juicy,but good.Then use my KA or Viking mixer to mix the meat and other things.Shape into patties or loaf-cook!

Post# 378284 , Reply# 19   9/12/2017 at 04:34 by kenkart (Mocksville, NC)        
When chuck roasts

Are on sale, I try to buy 10 or 20 pounds and grind my own hamburger and freeze it, it really is better.

Post# 378290 , Reply# 20   9/12/2017 at 09:17 by vacerator (Macomb Michigan)        
"using lean ground beef";

You can use leaner than 80/20 if you add milk or broth, stock or wine, as with meat balls.
The liquid makes a softer mix, and eggs make it stiffer. The bread crumbs have to be sataurated well.
Eggs have dense protein molecules. That is why the whites have to be separated and whipped to make them light for a merangue', or soufle', and cream of tartar, alum, baking powder or soda added.
Also makes fluffier waffles, omlettes, and fritatta's.
Skim milk is fine to use.
I lighten up recipe's with it. For macaroni and cheese with broccoli and chicken breast, I make a butter and flour rouix, but use skim milk. It thickens up nicely.

My favorite special meat loaf is the Two Fat Lady's hedgehog, with juniper berries, and mushrooms.
Betty Crocker had an old recipe with broccoli, ham, and cheese rolled up inside


Post# 378315 , Reply# 21   9/12/2017 at 16:58 by electrolux137 (Los Angeles, California)        
This is for you, Hans!

electrolux137's profile picture

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Comfort food for lunch today: leftover meat loaf, in-the-skin fork-mashed potatoes and canned green beans.


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Post# 378332 , Reply# 22   9/13/2017 at 02:24 by TheSpiritOf76 (Historic Midtown Wichita Kansas. )        
I make a very good meatloaf....

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I tend to always used about 3lbs of ground beef, a box of Stove Top Stuffing, one can of Manwich, two eggs, and some milk. That is the basic base of it, the rest is about what I have on hand. Like I will throw a onion, and carrot and a couple stalks of celery in the food processor to be chopped and they ad a lovely addition, also I was suggested to use a bell pepper the other day. Sometimes I will also add barbecue sauce, which adds a nice flavor. Really be creative in what you like. Look up Martha Stewart's meatloaf recipes on YouTube. Also found these two recipes from the late great Joan Crawford of all people. They also look like something to maybe try.


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Post# 378353 , Reply# 23   9/13/2017 at 10:31 by gottahaveahoove (Pittston, Pennsylvania, 18640)        
TINAAAAAAAAAAAAAAAAAAAAAAA

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Bring me the frying pan!!!!!

Post# 378371 , Reply# 24   9/13/2017 at 13:39 by electrolux137 (Los Angeles, California)        

electrolux137's profile picture

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Good Lord! That sounds like an awful lot of steak sauce (presumably A1), Worcestershire Sauce and seasoned salt!! How can that possibly be right??!


Post# 378373 , Reply# 25   9/13/2017 at 13:42 by electrolux137 (Los Angeles, California)        

electrolux137's profile picture

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Ahhhhhhh. I thought so. Look at the measurements here (see link).  Maybe Joan had had a few nips when typing the above versions...



CLICK HERE TO GO TO electrolux137's LINK

Post# 378379 , Reply# 26   9/13/2017 at 15:25 by DirtDeviler (Joppatowne MD)        

I stopped making meatloaf in the oven years ago always came out dry. My favorite method now is my good ol' electric skillet (Hoover of course!) I use my grandmother's recipe and according to what she wrote on the 1968 recipe card it's orgasmic!!


ground beef - 2 lbs (80/20 is best)
egg - 1
ketchup - 1/4 cup
horseradish 1/4 cup
onion - 1 large ( half diced half chopped )
breadcrumbs - 1/2 cup
garlic powder - 1 table spoon
salt - to taste
pepper - to taste

Mix everything except the ground beef in a good sized bowl. Then, put the raw hamburger in and mix, it's easiest to do this by hand.
Shape the mixture up in a ball and then mash it down. It will look somewhat like a turtle shape at this point.
Spray your electric frying pan with Pam or wipe it down with a little cooking oil and heat to 300 degrees.
Plop your big meat ball in the pan squirt some catsup on top add onions around loaf and cover.
Cook for 1 1/2 to 2 hours.


Post# 378403 , Reply# 27   9/14/2017 at 07:25 by kenkart (Mocksville, NC)        
Horseradish

Would make ANYTHING good, I want to try that!

Post# 379288 , Reply# 28   10/5/2017 at 14:43 by luxkid1980 (Richmond, Virginia)        

Interesting, I hadn't heard of making a meatloaf in an electric fry pan. 300 degrees....seems like the heat would scorch the bottom of the loaf. Any issues with burning?

Post# 379320 , Reply# 29   10/6/2017 at 00:35 by Real1shep (Walla Walla, WA)        

The inescapable truth about the Internet is Allrecipes.com. I have dozen of cookbooks I've picked up over the yrs....even one with recipes for wood cookstoves. I rarely look in one anymore. I just Goggle what I want, read the feedback, look at the list of ingredients and decide if I want to make it. 95% of the time, it turns out splendid.

 

The original Crockpot Cookbook has a good meatloaf recipe....used it for yrs on my sons. Many of you who like to dress up recipes and cane your guests if they don't give you the appropriate compliments....probably wouldn't like it. What I've learned as I've read recipes from around the country, people's opinions/tastes vary GREATLY on what a particular recipe should be. 

 

When I had my farm in MO, I took care of an older farm couple done the road as they got feeble. They paid me back with food & treats....bless them. The gal was very old school and wouldn't share her recipes...secrecy. She made the best Jefferson Davis pie I ever had, bar none and the best applesauce. Most of her recipes were from her grandmother which would take you back to the 1800's.  And you don't make good southern pecan pie with Karo syrup....

 

Good times.....

 

Kevin


Post# 379326 , Reply# 30   10/6/2017 at 06:34 by kenkart (Mocksville, NC)        
I make my

Pecan pie with pure maple syrup.




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