grandmahoney

I have tried so many different recipes for meatloaf and I am never happy with them. Does anyone have a meatloaf recipe that has good flavor. I am beginning to think that ground beef just doesn't have much flavor anymore and i have tried 85% and also the 94% but the results are still the same. Meatloaf comes out with not much flavor. Is anyone else having this problem and what do you do to get good flavor?

Tartan

I use lean ground beef and add a small grated onion ( or half a larger one) 1 beaten egg, 1/4 cup Heinz ketchup and enough fine bread crumbs to make a nice loaf. After the loaf is in the oven container I mix a little water with another 1/4 cup ketchup to cover the top and bake.
I like my meatloaf fairly solid so leftovers can be sliced the next day for sandwiches.

jbj137

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*** I use Tartan's receipe but use Pepperidge Farm Herb Stuffiing mix for the bread crumbs.
***
*** add some Worchestershire sauce too.
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*** adds a lot of extra zip.
***

cindyb

Sweet and Sour Meat Loaf

1 1/2 lb gr beef
1 tsp minced onion
1 c dry bread crumbs
15 oz can tomato sauce, divided
1 tsp pepper
2 eggs

Combine all ingr and 1/2 tomato sauce. Form loaf and bake at 350 for 50 min.
TOPPING: Remaining tomato sauce, 2 Tbl brown sugar, 2 Tbl vinegar, 1/2 c sugar and 2 tsp mustard. Combine all ingr and bring to a boil. Pour over meat loaf and bake for 10 more min.

I have used this for over 25 yrs and will use today in a zucchini boat - with small meatloafs with left overs in cupcake tin.

tessagin

I use 1 1/2# of ground beef and almost 1# of bulk sausage, small diced onion, Onion soup mix, beef granules, bread crumbs, eggs, tomato sauce. While mixing all that I have 3-4 strips of bacon frying up. Drain then chop the bacon. Put bacon aside. After putting the meatloaf together, I make "ditch" down the middle of the meatloaf. Fill that in with the bacon. I squeeze or save some of the meatloaf mixture to lay on top of the bacon. I don't use much seasoning because of the sausage and other ingredients. I use no water in my meatloaf. My meatloaf is very moist. I use this same mixture sans the bacon but add parmesan and garlic for meatballs. I use icecream scoop for the meatballs. brown in a skillet then into the oven.

NJ Quilter

Our grocery store sells 'meatloaf mix' which is ground beef; veal; sausage all mixed. To that I add chopped onion; chopped garlic; beaten egg; some bread crumbs and whatever spices grab my attention. It's a fairly dry; dense meatloaf but good (at least to me). Friend of mine does pretty much the same thing but adds ketchup and then puts bacon slices on top while cooking.

Quilty-Louise

My recipe for meatloaf (and the family always begs me to make extra) is below.

1 pound ground beef (I only buy 97% lean)
1/2 pound ground pork (NOT sausage)
Mrs. Dash Seasonings (to taste)
1 egg
2-4 tablespoons Heinz 57 sauce
1-3 tablespoons Worchestershire sauce
Ritz crackers crushed (enough to bind the mixture together but not so much
to dry it out).

Bake at 350 degrees for about 45-60 minutes

I use a small "rack" under the meat so that the fat (usually not much) drains.

NoraB

YUM....you guys are making me want to do that 4 letter word.....C-O-O-K ! ! ! ! I will try one of these...sound too good to pass up! Thanks for the inspiration!

toverly

I use Paula Dean's basic meatloaf recipe. Just google it and it will come up. It has fresh onion, bell pepper, tomatoes, bacon and oatmeal for a binder. I have to make it about once a month. The only thing I do different is I cut the bacon on top into little squares and shingle the entire loaf. That way no one person will take all the bacon.

GailG

Yes, someone said it all. I'm hungry for meatloaf. I know what Monday's menu will include. I do basically what everyone else does, except that I don't use the egg. And of course I add Cajun seasoning.