Official HBT Meatloaf Thread.
I like making meatloaf. I never make it exactly the same way twice and don't use a recipe. Some common things I do are use stuffing mix and veggies.
I've wrapped it in bacon before. Sometimes I do a ground turkey/beef blend
This one, which is dinner tonight has bell peppers, onions, a bit of cheese, pinto beans, BBQ sauce and stuffing as the main ingredients besides the beef.
Share your meatloaf recipes, guidelines and pics......
I've minced cilantro in my meatloaf with great results.
I always mix turkey and beef (and even lamb sometimes if I'm feeling it)
I also like to wrap with bacon, especially when I'm rocking the honey/ketchup/cumin glaze sauce.
do you mess with nuts at all? Pine nuts have worked.
What do you think about the differences between using stuffing, soaked bread, or bread crumbs?
Man that looks juicy. Never would have thought of pinto beans, but sounds good. That looks like 3 pounds of gooey, meaty oven love to me.
I'm pretty rigid with making meatloaf! I (well, the whole family, too) like a sweet n' sour BBQ sauce over it, with extra for the mashed potatoes.
The basic recipe (I don't measure, so these are guestimates):
1 pound ground venison
1 pound ground lamb (or pork, or beef, or more venison)
1 large egg
1 minced onion
About a cup of freshly made breadcrumbs
Pour milk over breadcrumbs, and let it be absorbed. Use enough milk to moisten all of the breadcrumbs and let sit for a few minutes. Add 1 minced onion, the meats, and a large egg (or two if small). Add a generous splash of Lea & Perrins worchestershire sauce. Form into a loaf and place in a 13x9 pan.
Make a sauce in a large glass measuring cup- about 3/4 cup ketchup, 1/2 cup brown sugar (more or less according to taste), and a generous squirt of dijon mustard. Add worchestershire sauce to taste, about 3 tablespoons or so. Stir well, and add a bit of water to thin enough to pour. Taste and adjust to sweeter or more vinegary as desired. Pour over meatloaf and bake 1 hour and 15 minutes, covered with foil, at 375. Take off the foil occasionally and baste meatloaf with the sauce.
Like the OP, I don't really follow the same recipe twice. I do follow a few guidelines though:
1. Use a combination of different meats, preferably wild game like YooperBrew's recipe above.
2. Brown sugar mixed with ketchup over the top.
Using those three rules, I've never really made bad meatloaf. Though I don't believe there is such a thing as bad meat loaf.
Stuffing works surprisingly well, especially when you use some egg. I've used nuts before, don't remember which ones for sure, but I think I've done pecans.
I did put cumin in a meatloaf once, but overdid it. Could hardly eat it.
You'd be surprised what you can dump in meatloaf and still have it turn out. Oatmeal works. Veggies are a good idea, because you can slip them past some of the kids that way. I prefer to use BBQ sauce on the top.
This is a bacon wrapped one.
Ya know, I'm an Alton Brown disciple, but IMO his meat loaf recipe sucks. The cumin in the glaze just ruined it for me.
Mine is pretty straight forward. Lots of ground elk (or beef), tons of yellow onion, a little green bell pepper, salt, pepper, garlic, egg, bread crumbs, etc.
Basically a giant meatball, with a ketchup/BBQ sauce glaze for the last ~10 minutes of cooking.
The best meatloaf I've ever had and now the only recipe I make anymore is a horseradish meatloaf recipe I found online.
Meatloaf is a comfort food for me so I make it similar to the way my mom did. Which is just a fairly basic meatloaf (I don't measure either) with no sauce at all...then I put cold (must be cold) ketchup on it.:o And I pretty much don't eat ketchup on anything else.
One thing I did change is that I sweat the onions/peppers before mixing them into the loaf. Personal preference.
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