I love meatloaf but can't make it. Anyone want to share your yummy meatloaf recipe? We don't like ketchup on top. We like sage.... Any ideas?

Thanks!

My meatloaf recipes are always what ever comes to hand out of the fridge. Someone told me (after I cooked it for the first time and it was dry) that carrot helps in making it moist. So I use minced beef, carrot an egg, onion, any herbs I feel like out of my garden, soy sauce and any other sauces that seem like a good idea at the time, ie a bit of tomato(not too much) I usually make something different every time, but they are always yummy.

hope this helps a little
kate

We like it spicy

2lbs ground beef
1/2 cup (or more) of thick hot salsa
1/2 cup chopped onion
1/2 cup seeded and chopped green bell pepper
1/3 cup dried bread crumbs
1/4 cup chopped green onions...both white and grn parts
1/4 cup finely chopped shallots
1 clove garlic, minced
2 large eggs, beaten
2 tsp. salt
1 tsp freshly ground black pepper.

bake in preheated oven...350 degrees for 90 minutes.

This has been our favorite meatloaf recipe for years:

1-1/2 lbs. lean ground sirloin
1/2 C fresh breadcrumbs
1 egg
1 finely chopped Vidalia onion
Salt & Pepper to taste
2 (8 oz) cans tomato sauce
1/2 C water
3 tblsp. apple cider vinegar
3 tblsp. light brown sugar
2 tblsp. yellow mustard
3 tblsp. worcestershire sauce

Mix together the ground sirloin, bread crumbs, egg, onion, salt & pepper and 1 can of the tomato sauce.

Form into loaf and put into shallow pan.

Combine the remaining can of tomato sauce and the other remaining ingredients and mix well. Pour over meatloaf and bake in a preheated 350 degree oven for 1 hour and 15 minutes. Let sit 15 minutes before transferring to plate and cutting.

Here's my recipe. I often make it with ground turkey instead of ground beef and it tastes even better.

1 1/2 lb. ground beef
1 1/4 c. milk
1 1/4 c. bread crumbs
1 egg
1/4 c. dry onion
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. celery salt
1/4 tsp. garlic salt

350 for 1 1/2 hours or if using turkey about 1 hour.

Mine's actually more like a big giant meatball. Sorry that it's not a formal recipe.

1 lb. ground beef
1-2 eggs
italian bread crumbs (usually around a cup)
pinch of salt
pinch of pepper
a few dashes of basil
a few dashes of oregano

The egg/ bread crumb ratio usually depends on the consistancy of the loaf after one kneads it for awhile. The end product should be as thick as cookie dough. I always start out with one egg and adjust from there. If too dry, add an egg. If too moist, add some more crumbs.

Once it's at the consitancy it should be, fold into a loaf. I place it in a large casserole dish or small roaster. Surround the loaf with potatoes that have been peeled and cut into quarters. Add 1-2 cans of basil tomato soup (basically want to cover loaf and potatoes). If you want, sprinkle the top of loaf with parmesean cheese.

Bake covered at 375 for an hour.

My family all like the ends. The crusty part.

I use an ice cream scoop and use a muffin tin. Be sure to grease well. Non stick spray works the best.

For pretty look, top with a thin slice of tomato before baking.

My recipe is never the same. I'm a non measurerer. I do like to add grated carrott or put a cherry tomato in the middle.

When I make a loaf, I flatten it out on a peice of wax paper. Rectangle. Put mashed potatos in the middle. Fold into a log. Seal up the ends. When you slice it..meat and taters in the middle.

I am SO excited to try some of these recipes! They all sound so good I don't know where to start. The muffin tin sounds very interesting too!

Thank you all so much for taking the time to share!!!!!!!!!!!!!!!!!

my family like the Quaker Oats meatloaf, tho I prefer mine made without onions as they dont agree with me

1 1/2 lb ground beef
1 cup tomato juice or sauce
3/4 cup Quaker Oats (quick or old fashioned)
1 egg or 2 egg whites, lightly beaten
1/4 cup chopped onion
1/2 tsp salt
1/4 cup black pepper

heat oven to 350 deg F
combine all ingredients in large bowl mixing lightly but thoroughly
press into a 8 x 4 inch loaf pan

bake 1+ hr depending on desired crispiness (I do longer as we like ours crisp)

I also add garlic, parsley and coriander to the recipe

I drain the juices periodically to make the gravy with

ps gonna try some of the others here sooooon as they sound yummy

I like that idea of a meat and tater loaf Curious