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.

I would mix together the following ingredients for meatloaf, always loved by my family, hope you try it, with all of these recipes sent, you may get tired of meatloaf for awhile! Take 1 lb. lean ground beef, add 2 large eggs, as much garlic as you love,(I use tons of garlic in my cooking)add 1/4 cup bread or crushed cracker crumbs,1/4 cup ground oatmeal,1/2 cup ground flax-I grind my flax in a coffee bean grinder-then add i pouch of Liptons onion soup mix,and sometimes I add 1/2 cup mashed beans,anykind of canned beans.Mix it all together, so everything is well blended, add it to your greased meatloaf pan. Pat down the top of the mixture, then with your fingers, poke holes thru the top of the meat, a half inch deep or so,then take worcestershire sauce,and let the holes fill up abit with the sauce, and let it marinade like that for 30 minutes or more,then bake it at 350 for 45-60 minutes.Yes, abit different, but it does not get dry, stays moist, and tastes full of flavor. And its a great way to add fiber to your diet, without really tasting all of the fiber, great for the kids. You don't need to add the mashed beans if you don't like them, sometimes instead, I will add a 1/2 cup shredded sqaush, or I also add some cooked lentils, they can be pureed in food proccessor, and mixed in, so no one will even know they are in there! When I was raising my girls, I would often add extras like lentils,etc. to their food, and they never figured it out, just cleaned their plates! A moms got to do what a moms got to do! They used to roll their eyes, and called me "mother nutrition"!

I had recently gotten a package of flax seed but had been trying to decide how to use it. What a great idea! Thanks!

Friend2U, I looked up in some of my herb books for a sage idea but I wasn't able to find anything. I know you don't like the tomato sauce on top but I've posted my meatloaf glaze below.

When I make the actual meatloaf I just use the mince, some onion (but I always pre-cook the onion before I put it in the mixture. (not browned, just transparent). Sea salt, ground pepper and some chopped parsley. Could use sage instead.

I use grated carrots, garlic and an egg yolk but really I could put anything in it.

I use evaporated milk in mine too but what I do is use a small amount of broken up bread as crumbs and soak the bread in the evaporated milk before I mix it into the meat and vegetables mix. It's not necessary to use the bread but I like it myself. It all gets integrated in the meat mix, so you can't tell there's bread in there. It just seems to help bind it all together and hold during the cooking process.

So then I mix up the mixture and put it in a loaf cake tin. Then I have the oven heated already and turn the loaf tin upside down on a baking tray (I usually use some baking paper because the caramelization (that's not an actual word LOL ! ) process at the end of cooking tends to stick all over the baking tray) and leave the cake tin on top.

Towards the end, when it's getting almost cooked, I take the cake tin off and mix up ketchup with dry mustard and some brown sugar and a tiny dash of worchestershire sauce and spread that all over the top and the sides and then I put it back in the oven. The sugar seems to caramalize it very nicely.

Actually it's mostly my husband who doesn't like the ketchup on top. You glaze sounds good to me. I guess I could do it half and half.

Thanks for taking the time to write. (Everyone else too) I'm going to try many of these eventually. I am very excited about the new recipes. It will be fun to experiment.

Thanks