Meatloaf

[jessi_s]

Anyone got a good recipe for meatloaf??? My husband is wanting to make one and he wants a good recipe... And what goes good with meatloaf?? Mashed taters or something like that? Also, what about potato salad? I know there are a million recipes out there for that too, and I've made it before, but for us who don't like onions, I just want to know some of what ya'll do, and then how much of what to put in, I just mixed... didn't measure or anything, just added stuff, it was pretty good too!

[bpitt]

Mashed tater is good with meatloaf. So is fried green maters. And of course peas and cornbread, or greens and cornbread, or just cornbread, hell, anything grown in the garden is good with meatloaf.

[Monkey]

I don't know the recipe, but my dad makes the most awesome potato salad. . . not too much mayo. . .no mustard and yummy bacon pieces! It's awesome. . . except no one can get him to share the recipe!

[jessi_s]

Mashed tater is good with meatloaf. So is fried green maters. And of course peas and cornbread, or greens and cornbread, or just cornbread, hell, anything grown in the garden is good with meatloaf.

you have a recipe for a meatloaf then? I can do all the veggies... or the salad or cornbread, it's the meatloaf we need! LOL

[jessi_s]

I don't know the recipe, but my dad makes the most awesome potato salad. . . not too much mayo. . .no mustard and yummy bacon pieces! It's awesome. . . except no one can get him to share the recipe!

that's kind of how my aunt is... well besides the fact that she doesn't really go by her own recipe anymore, but she makes the best homemade sauce and spaghettie in the world and the meatballs are awesome, and well, she doesn't tell anyone.. but she does just add to it what she feels like that day... makings of a great chef!!!

[amanda]

Ya'll keep wanting recipes while I'm at work. :( I have one called Blue Plate Special that my mom found that is the best meatloaf recipe I've ever had. You cook the veggies before adding to the meat which keeps it from spliting. I'll hunt it up (still gotta get the recipe for the figs for BPitt) and post tonight. As to sides, I love tomato-gravy and rice with my meatloaf and peas this time of year. :)

[jessi_s]

One of my husband's favorite meals was meatloaf. And meatloaf is about as controversial as Carolina vs Memphis BBQ.

Do you use ketchup in your meatloaf? Or do you serve it drier? I'm gonna look for my old recipe.

Thank you, and I think that I like ketchup, not exactly sure how the hubby likes it though... he's from the north and his tastes normally run more southern in most things, but i'm not sure about how it is in meatloaf... we've never made one...

[jessi_s]

Ya'll keep wanting recipes while I'm at work. :( I have one called Blue Plate Special that my mom found that is the best meatloaf recipe I've ever had. You cook the veggies before adding to the meat which keeps it from spliting. I'll hunt it up (still gotta get the recipe for the figs for BPitt) and post tonight. As to sides, I love tomato-gravy and rice with my meatloaf and peas this time of year. :)

rice and gravy does sound good! It's been so long since i've had a meat loaf... still recovering meat eater... LOL

[fuzzis]

Anyone got a good recipe for meatloaf??? My husband is wanting to make one and he wants a good recipe... And what goes good with meatloaf?? Mashed taters or something like that? Also, what about potato salad? I know there are a million recipes out there for that too, and I've made it before, but for us who don't like onions, I just want to know some of what ya'll do, and then how much of what to put in, I just mixed... didn't measure or anything, just added stuff, it was pretty good too!

I don't like a tomato base for my meatloaf (not a fan of ketchup at all), so there's none of that in it. Lots of sauteed mushrooms and onions, covered with a sourcream topping. :smt102

Funny you should ask about potato salad since I boiled 10 pounds of potatoes last night to make potato salad for tomorrow. I'm going with the potatoes, onions (which you can leave out), green peppers (which you can leave out), crumbled bacon, sliced black olives (which you can leave out), hardboiled eggs. The dressing is made from 2 cups of mayo, 2 tablespoons of apple cider vinegar, 2 tablespoons of mustard, some of the bacon grease, salt, pepper, paprika, some cajun spice. Mix the dressing in a bowl until combined and then pour on top of potato/veggie/bacon/olive mixture.

That's as close as I can get to what an ex-boyfriend's mother used to make. People would kill for her potato salad. (and her macaroni and cheese)

[jessi_s]

Here's the one I always used (with modifications) from Southern Sideboards Cookbook.

Mama's Meatloaf

3/4 cup cornflakes, crushed crackers or torn bread (I used bread crumbs)
1/2 cup milk
1 (10.5 oz) can cream of mushroom soup
1 soup can milk
1 lg ground beef
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon celery seed
1 Tablespoon dried parsley
1/2 teaspoon Worcestershire sauce
1/2 onion, finely copped
1 egg, well beaten
1 1/2 Tablespoons ketchup
1 1/2 Tablespoons barbecue sauce

Soak cornflakes or bread crumbs in 1/2 cup of milk until soft. Heat mushfoom soup and soup can of milk for sauce. Mix bread crumbs and all other ingredients together in a 2-quart casserole dish and shape into loaf. Pour 1/2 of the sauce over loaf. Bake at 350º. After 15 minutes of cooking, pour remaining sauce over loaf and continue baking for 25 more minutes. Serves 6.

thanks! I'm gonna print this off and let my hubby look at it. He's been wanting to make a meatloaf and just needs a recipe or something! thanks again!!! sounds good!

[Elle May]

I don't know the recipe, but my dad makes the most awesome potato salad. . . not too much mayo. . .no mustard and yummy bacon pieces! It's awesome. . . except no one can get him to share the recipe!
I don't use a lot of mayo either, I substitute with sour cream.

[Hermione]

QM's sounds good. We used to use a handful of oats, or the cracker crumbs, some grated carrot and grated potato. The idea was to make one pound of meat feed a bunch of people. The last few years I've used ketchup and dry onion soup mix. Mom uses tomato sauce, and saves half the can to pour over the top for the last 5-10 minutes of baking.

[Monkey]

I don't use a lot of mayo either, I substitute with sour cream.

I think he does that because we're not to keen on mayo either. . . I don't know if he uses sour cream b/c he won't tell anyone! HA! :laugh:

[Elle May]

I do a different meatloaf that I found in a magazine one time and it is pretty good.

Take a pound of ground beef and mix with 1 egg and breadcrumbs to help it stick together. Salt and pepper to taste and put a couple dashes of Worcestershire sauce in it. Using wax paper, roll out in jelly-roll fashion.
Add thin sliced beef and swiss cheese and roll up. Tuck the ends to keep goodies inside. Put in loaf pan and cook for 45 minutes at 350 degrees. Pull out of oven, drain off excess fat, and add either Mushroom Steak Sauce (comes in little yellow can) or cream of mushroom soup. Stick back in oven for about 15 minutes. Yum, yum. :smt023

[jessi_s]

I do a different meatloaf that I found in a magazine one time and it is pretty good.

Take a pound of ground beef and mix with 1 egg and breadcrumbs to help it stick together. Salt and pepper to taste and put a couple dashes of Worcestershire sauce in it. Using wax paper, roll out in jelly-roll fashion.
Add thin sliced beef and swiss cheese and roll up. Tuck the ends to keep goodies inside. Put in loaf pan and cook for 45 minutes at 350 degrees. Pull out of oven, drain off excess fat, and add either Mushroom Steak Sauce (comes in little yellow can) or cream of mushroom soup. Stick back in oven for about 15 minutes. Yum, yum. :smt023

that does sound good!!! thanks!!

[jessi_s]

thanks hawkeye!!! I am saving all these recipes!!!

[amanda]

Okay - - as promised - - although posted by SueScribe on the WRONG thread! :laugh:

This recipe is taken from an old cookbook that compiled a selection of American standard dishes. It is a "no fail", very tasty and moist meatloaf, renowned in cafes and lunch counters from the early 1940s:

"BLUE PLATE SPECIAL" MEATLOAF

2 T (tablespoons) butter
1 medium yellow onion, chopped finely (approx. 2/3 cup)
one-half stalk of celery (top half, without leaves), chopped finely (approx. 1/4 cup)
1/4 cup finely chopped bell or other sweet green pepper
1 clove garlic, minced
1 large egg
1-1/2 lb. Ground Round or lean ground chuck
½ cup Catsup (divided*)
½ cup unseasoned bread crumbs (I make mine from 3-day old french bread dried slowly in the oven, if on hand. Otherwise, buy the stuff, but buy Progresso.)
1 teaspoon Kosher salt (any salt will do, but I like to use Kosher, coarse salt, or sea salt)
one-half teaspoon of freshly ground pepper (you can use ordinary pepper, but I grind mine from peppercorns - fine)
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PREHEAT oven to 350 deg.

1) In a large, heavy skillet (cast iron if possible), melt butter over moderate heat and add onion, celery and bell pepper.
Stir occasionally and saute’ until almost tender, about 3-4 minutes. Reduce heat to LO, add garlic, stir continuously and saute’ another minute. Remove from heat - set aside to cool.

2) In a large bowl, beat egg slightly (do not "whip"). Add ground round/chuck, 1/4 cup of the catsup*, bread crumbs, salt, pepper, and sauteed vegetables.

3) Use your hands (I prefer to wash mine first) and MIX well. Pretend you’re Carmella Soprano. Turn the entire wad into an ungreased, 8x8x2 glass baking dish. SHAPE into a loaf: This requires working with mixture and pretending you’re a sculptor. Push/compact meat, turn over and over, until you have a nice oblong object that resembles an earthen tunnel (without an opening).

4) BAKE uncovered in preheated oven for 45 MINUTES, remove and brush the top of the loaf with the remaining 1/4 cup catsup, return to oven and bake until an instant-read MEAT thermometer inserted into the thickest part of the loaf (insert half-way through the thickness) reaches 160 DEGREES (approx. 20-30 min. longer) OR:

5) While the 45 minute baking time is running: PREPARE THE GLAZE: 1/4 cup catsup ( ½ teaspoon Pickapeppa Sauce, 1 teaspoon Worcestershire sauce; 1 tablespoon Heinz 57 steak sauce; 1 tablespoon yellow mustard; and, 1 heaping, slightly packed tablespoon BROWN sugar.

Baste loaf completely, not just the tops, and finish baking as above.

ALLOW loaf to cool for 10 minutes before you carefully remove it from its baking pan and transfer it to a platter. Allow it to cool another 10 minutes before slicing.
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If you want meatloaf gravy, scrape all the residue from the glass baking pan into the aforeused cast iron skillet, add 1/4 cup of extra virgin olive oil and stir over moderately high heat until the stuff sizzles.

Add three tablespoons of plain flour, continue stirring until the mixture is bubbling.

REDUCE HEAT TO MED-L0 ADD ½ cup HOT water, stir-stir-stir.

ADD 1 regular-sized can of decent, "Italian Herbs" or whatever, TOMATO SAUCE. Stir-stir-stir.

ADD ½ teaspoon Kitchen Bouquet and stir, etc. ADD 1 teaspoon of "Better Than Bouillon" beef bullion, stir-stir, and REDUCE heat to LOW.

Cook and adjust with hot water until this gravy is "gravy" consistency. REMOVE from heat and skillet to gravy boat/bowl (analagous to fiddle/violin).

Serve over mashed potatoes. I’d personally buy my choice box of those, unless you want this post to be interminable.

[jessi_s]

thanks again amandah

[eyescene]

I don't know the recipe, but my dad makes the most awesome potato salad. . . not too much mayo. . .no mustard and yummy bacon pieces! It's awesome. . . except no one can get him to share the recipe!

You know my hubby should get on MH forum and read and read cause the men on here cook!!! And he needs to see what he been missing.

Oh well....no ones perfect.! :)

[amanda]

I won't repost it, but Sue's meatloaf looks just like the recipe you'd find in every roadside diner in America -- good, sloppy good stuff!!!!


Reposted already, QM. See above. :) It really is fab!

[58ford]

I usually just mix up all the leftovers in the fridge with some ground beef, onions, Bellpeppers, and egg, Filler (this can be anythin starcy & absorbent: corn flakes, potato flakes, Cheerios, or just emply al the mostly eated bags of chips on top of the fridge into your loaf pan) & top with ketchup or something (Cream of mushroom works)
Cook it.
More often than not it's pretty good.

[threekidspa]

I usually just mix up all the leftovers in the fridge with some ground beef, onions, Bellpeppers, and egg, Filler (this can be anythin starcy & absorbent: corn flakes, potato flakes, Cheerios, or just emply al the mostly eated bags of chips on top of the fridge into your loaf pan) & top with ketchup or something (Cream of mushroom works)
Cook it.
More often than not it's pretty good.


careful, yer bachelorhood is showing :smt118