I have always struggled with meatloaf, advice please

B

Blessed

Well-known Member
I just can't seem to do this right. I have gone round and round of different things and still I have not found the perfect meatloaf. I have tried many added things for flavor and stability. That would include milk soaked bread, oatmeal, crackers, bread crumbs. I have added eggs, ketchup, Worcestershire sauce, tomato paste. Also sauteed onions, garlic and green bell peppers, Don't get me wrong it is edible but I want something so good it is worthy of a meatloaf sandwich. I have not been able to get to that point. Who can help?
 

Blessed said:
I just can't seem to do this right. I have gone round and round of different things and still I have not found the perfect meatloaf. I have tried many added things for flavor and stability. That would include milk soaked bread, oatmeal, crackers, bread crumbs. I have added eggs, ketchup, Worcestershire sauce, tomato paste. Also sauteed onions, garlic and green bell peppers, Don't get me wrong it is edible but I want something so good it is worthy of a meatloaf sandwich. I have not been able to get to that point. Who can help?
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Well, first I'd say "Mom's dead" so that avenue is closed, but maybe I recall a neighbor who might have a clue. Don't wait around, could be a couple days.
 

Here is my recipe, I find that when shaping the meatloaf you have to make sure to really press it hard into shape to eliminate air pockets which cause holes or to fall apart.

Saute, one small sweet onion, rib of celery, half a red pepper, large clove of garlic. I use my food chopper so that it is really finely chopped. Saute till it goes down to half of what you started with.

Add to

1 lb of lean ground beef
2/3 cup of Italian style breadcrumbs
1 egg
2 tbsp of horseradish OR ketchup
1 tsp worcestershire
1/2 tsp salt
1/4 tsp pepper

350 degree till done

I add potato cubes and sliced carrot rounds at the side for a one stop meal.
 
When I was young my mom gave her recipe to me but mine was never as good as hers. I asked her "Come on, is there some secret ingredient your're not telling me about". She repeatedly denied that. Then finally one day she said "You are putting salt and pepper in it aren't you?" That was it, salt.
 
My mother's basic meatloaf > hamburger, oatmeal, ketchup, egg, salt, pepper, etc. Is good, and easy to make, but if you want more flavor try using 2/3 ground beef and I/3 ground sausage meat.

Peppermint Patty's recipe link looks good to me, but I don't understand the "extra lean" thing. The flavor's in the fat! I use 80% for cooking meatloaf and macaroni/beef/cheese casserole
 
Della said:
My mother's basic meatloaf > hamburger, oatmeal, ketchup, egg, salt, pepper, etc. Is good, and easy to make, but if you want more flavor try using 2/3 ground beef and I/3 ground sausage meat.

Peppermint Patty's recipe link looks good to me, but I don't understand the "extra lean" thing. The flavor's in the fat! I use 80% for cooking meatloaf and macaroni/beef/cheese casserole
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This is mainly something I made for my husband when he was working. The minced meat preference is optional. If there’s more fat after cooking, that can be poured out at the end before it cools.just make sure to pour it into an empty tin can instead of the sink. It WILL clog your sink.
 
Blessed said:
I just can't seem to do this right. I have gone round and round of different things and still I have not found the perfect meatloaf. I have tried many added things for flavor and stability. That would include milk soaked bread, oatmeal, crackers, bread crumbs. I have added eggs, ketchup, Worcestershire sauce, tomato paste. Also sauteed onions, garlic and green bell peppers, Don't get me wrong it is edible but I want something so good it is worthy of a meatloaf sandwich. I have not been able to get to that point. Who can help?
Click to expand...
Seems like one of those recipes where simple would be the best. I would look for a very basic recipe from a standard cookbook. Try using more fresh ground black pepper. That's an underused but fantastic flavor.
 
Part of making a good meatloaf is how you cook it. I always use a pyrex loaf dish. It keeps the shape and doesn't let any of the juices run out. Also, don't overcook it. Once it gets to 160, pull it out, cover it, and let it rest for 10 minutes before serving. Keep it in the dish after serving, then cover and refrigerate for sandwiches.
 
Many recipes online like the one Beezer posted in post #19 will deliver a decent meatloaf. The use of lean ground meat doesn't strike me as a good way to go. The use of egg is to help bind the meat otherwise it has a tendency to fall apart. For taste I like ground chuck, I buy boneless chuck roasts when on sale & grind it with the attachment on our Kitchen Aid mixer. Typically enough for grinding coarse for taco's or chile, fine for burgers & meatloaf. Recently got a bargain on sirloin that is leaner so I'll combine that with fatty pork from pork shoulder roast.
 
Ground beef
milk soaked stale Italian bread, squeezed
/OR Italian breadcrumbs
salt and pepper
egg
small amount minced onion
diced bell pepper
Worcestershire sauce
ketchup
mustard

I shape it into a flattish loaf and bake in a wider pan, not a loaf pan. It gets more browned and not so much steamed as in a loaf pan.
 
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oldlongwalker said:
Part of making a good meatloaf is how you cook it. I always use a pyrex loaf dish. It keeps the shape and doesn't let any of the juices run out. Also, don't overcook it. Once it gets to 160, pull it out, cover it, and let it rest for 10 minutes before serving. Keep it in the dish after serving, then cover and refrigerate for sandwiches.
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Yes, overcooked meatloaf is just as disappointing as an overcooked steak.
See the attached it's the recipe I use, simple but successful.
 

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My family loves meatloaf & I have several different recipes. This is the one I grew up on.

1 1/2 to 2# ground beef (80/20)
1 medium onion, chopped
2 eggs, beaten
1 tsp. salt
1 tsp. pepper
1 cup fresh bread crumbs or 3/4 cups oats or dried breadcrumbs
1/2 cup tomato sauce
1 cup shredded cheddar cheese (optional)

Mix everything together, but add tomato sauce at end & enough to just moisten the mixture. Form into loaf & put in a dutch oven.

1 cup tomato sauce (plus rest of sauce from meatloaf if you have leftover which you usually do)
brown sugar, to taste
cider vinegar, to taste
1/4 cup water, more if needed

Mix together. You want a balance of a sweet-sour flavor. Pour over meat loaf.

potatoes, peeled & cut in 1" x 2" pieces
carrots, peed in 1/2" x 2" pieces

Drop veggies in sauce around meat loaf & push into sauce. Cover with lid & bake in 350 degree F preheated oven for
1 1/2 to 2 hours.

NOTE: Sometimes I make a little extra sauce so I can cover veggies if I had cut to many of them. Or you can leave veggies out.
 

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