11 Secrets That Will Make Your Next Meatloaf Unbelievably Good

I use 2 lb lean ground beef, 1 medium onion and bell pepper to taste, chopped, 2 heels bread made into crumbs, 2 eggs, 1/4 cup milk and small can tomato sauce, salt and pepper to taste. Mix all together and bake @375 for 45 min. Spread ketchup over top of loaf and return to oven for additional 10-15 minutes. This recipe was in a church cookbook given to me several years ago. I discarded the recipe I had used for years and only make it by this one now. I have had numerous people that want the recipe, never any left when I take it to a church function. If you try it, hope you like it.

An easy hack for the vegetable mixture (mirepoix): I put a quartered large onion, four peeled roughly chopped carrots, and four chopped celery stalks in my food processor and pulse until chopped. Then I saute it in butter and a 1/2 tsp poultry seasoning until softened. I put this mixture in 1 cup containers and freeze them. I can put this into just about anything I’m cooking (savory) for added flavor and nutrition. One initial mess and a little gold mine waiting in my freezer. You could, of course, add bell pepper, mushrooms, zucchini, spinach, kale, or whatever else you like.

I’ve never had meatloaf, and making it has always been on my bucket list. Guess I know what I’ll made for tomorrow’s dinner! Thanks so much for the post. :)

I’ve used a good recipe that includes quinoa and is baked in mini-loaves using a muffin pan. Like Joni S’s veggies it cooks in the meat juices and serves as binding in place of bread crumbs. I’ve also considered using ground flaxseed as the binding, as it’s an insoluble fiber that absorbs moisture and would presumably keep the meat moist as it does with bread.

It is getting to be meatloaf season…I actually don’t use much ground beef in the summer as I’m not a huge fan of hamburgers, but bring on the comfort food!

I only liked my mother’s meatloaf, which never had a dry “loaf” look to it. It was always amazing, meatloaf with an Italian spin to it. First, she skipped ketchup and used barbeque sauce (also as a glaze.) She also put grated Italian cheese in it. And no breadcrumbs…instead, you take a few slices of whatever bread you’ve got, wet it under the faucet, wring it out, then tear it into chunks and work it into the meatloaf mixture. She never, ever used a breadpan. The meatloaf was always hand formed into an oblong loaf in a big rectangular pan, similar to the picture above. 350 degrees for an hour, and voila. Perfect, moist, flavorful meatloaf (and don’t skimp on the garlic!)

I’m going to try this. I love the idea of meatloaf but haven’t yet had one I’ve wanted to repeat.

I use 2 lb lean ground beef, 1 medium onion and bell pepper to taste, chopped, 2 heels bread made into crumbs, 2 eggs, 1/4 cup milk and small can tomato sauce, salt and pepper to taste. Mix all together and bake @375 for 45 min. Spread ketchup over top of loaf and return to oven for additional 10-15 minutes. This recipe was in a church cookbook given to me several years ago. I discarded the recipe I had used for years and only make it by this one now. I have had numerous people that want the recipe, never any left when I take it to a church function. If you try it, hope you like it.

An easy hack for the vegetable mixture (mirepoix): I put a quartered large onion, four peeled roughly chopped carrots, and four chopped celery stalks in my food processor and pulse until chopped. Then I saute it in butter and a 1/2 tsp poultry seasoning until softened. I put this mixture in 1 cup containers and freeze them. I can put this into just about anything I’m cooking (savory) for added flavor and nutrition. One initial mess and a little gold mine waiting in my freezer. You could, of course, add bell pepper, mushrooms, zucchini, spinach, kale, or whatever else you like.

I’ve never had meatloaf, and making it has always been on my bucket list. Guess I know what I’ll made for tomorrow’s dinner! Thanks so much for the post. :)

I’ve used a good recipe that includes quinoa and is baked in mini-loaves using a muffin pan. Like Joni S’s veggies it cooks in the meat juices and serves as binding in place of bread crumbs. I’ve also considered using ground flaxseed as the binding, as it’s an insoluble fiber that absorbs moisture and would presumably keep the meat moist as it does with bread.

It is getting to be meatloaf season…I actually don’t use much ground beef in the summer as I’m not a huge fan of hamburgers, but bring on the comfort food!

I only liked my mother’s meatloaf, which never had a dry “loaf” look to it. It was always amazing, meatloaf with an Italian spin to it. First, she skipped ketchup and used barbeque sauce (also as a glaze.) She also put grated Italian cheese in it. And no breadcrumbs…instead, you take a few slices of whatever bread you’ve got, wet it under the faucet, wring it out, then tear it into chunks and work it into the meatloaf mixture. She never, ever used a breadpan. The meatloaf was always hand formed into an oblong loaf in a big rectangular pan, similar to the picture above. 350 degrees for an hour, and voila. Perfect, moist, flavorful meatloaf (and don’t skimp on the garlic!)

I’m going to try this. I love the idea of meatloaf but haven’t yet had one I’ve wanted to repeat.