Meatloaf recipe please

[Tasty]

I no longer use a packet of onion soup mix in my meat loaf and I desparately  need a new recipe.  I made one yesterday and it's quite eatable but it doesn't make me want to make it again and yet I love meatloaf 😔

Need your best recipe pretty please.

[pippin3]

Tasty, since you were so nice to help me with the peppers, onions, and sausage...here is our favorite meatloaf recipe that I made last night.
Mexican Hot Meatloaf
1 1/2# ground beef
1/2-2/3c bread crumbs 
8 oz tomato sauce
1 4oz can green chilies 
1/2c minced onion
1/2 tsp each salt and pepper
2T Tabasco sauce or Franks Red Hot sauce
2 eggs, well beaten
Mix all ingredients well and bake in Pam sprayed pan for 1 1/2 hrs at 350*.
A butcher in NY gave me this recipe and it is my Texas husband’s favorite.

Linda

[pippin3]

What happened to the recipe lists that used to be on this site?

[wilderness]

thegardenersshed.proboards.com/board/13/recipe-index-catagory

[pippin3]

Thanks Bet... I thought it used to be along the top with Profiles and such.

[annrms]

This is our favorite basic meatloaf. Prize-Winning Meatloaf
And, when I was a child, my next door neighbor campaigned for a candidate running (and winning) for Gov. of MA
They handed a recipe card out with his picture and favorite recipe for "Delicious Meat Loaf".
2 lbs. good hamburg
2 tbsp. bread crumbs
1 egg
1 cup chopped onions
1 tsp. onion salt
1 tsp. garlic salt
1 1/2 tsp. season salt
1 tsp. pepper
2 tbsp. parsley flakes
1/4 cup tomato soup concentrate
1/4 cup mayonnaise
Mix together gently but well. Pack into a loaf pan. Pour over meat two strips of ketchup and 1 strip of bacon. Bake at 400° for 1 hour. I haven't made this in quite a while. I don't remember it being salty, but there is a lot of salt in it!!!
I have also tried a meatloaf with half beef and pork to which you add 1/2 cup cognac.
I think it was Jacques Pepin who made a meatloaf topped with apricot jam instead of ketchup, and he used ground up mortadella in the mix. It was 1/2 pound to 1 pound pork and 1 pound veal or beef. I just took notes while watching the PBS show so the rest of the recipe was the basic...crumbs, egg, seasonings.

[Tasty]

Linda & Ann - thanks for the recipes.  They both look great and I'll give them a try.  I will probably cut down the salt Ann by using garlic and onion powder.

[nybirder]

Tasty--if the salt in the onion soup used in your tried-and-true meatloaf recipe is the problem, there are loads of homemade dried onion soup recipes out there that can be made with the salt-free or low-sodium bouillon powder. If you get a hankering for it sometime, it might be worth a try.

Lately, I've been playing with that old recipe that uses Stovetop Stuffing in the meatloaf. I don't know how I got so far in life without making it. To be honest, it's not bad. I'm still tweaking it to my taste. I used Bell's stuffing mix since that's a flavor profile that I grew up with. I don't think it's as salty, either.

Birdy

[tasty]

Thanks Birdy - will give it a try!

[annrms]

I forgot about that recipe, Birdy. It's so good...like having a turkey dinner only easier!!!

[nybirder]

I was surprised that the dressing flavor wasn't that pronounced. It could be the brand of stuffing mix I used. At any rate, not too many ingredients to deal with. I love meatloaf!

[cooktocook]

Tasty, here is the recipe I have been making/eating since 1997 when my dear mother found it in a TOH magazine.  I've tried other recipes, but this is the one I always go back to--Lori.

Mom's Meat Loaf    Servings:6-8  Prep:15 minutes    Cook:60 minutes

Ingredients:

2 eggs

3/4 cup milk

2/3 cup finely crushed saltines

1/2 cup chopped onion

1 teaspoon salt

1/2 teaspoon rubbed sage

Dash pepper

1 1/2 pounds lean ground beef

1 cup ketchup

1/2 cup packed brown sugar

1 teaspoon Worcestershire sauce

Directions:

In a large bowl, beat eggs.  Add milk, saltines, onion, salt, sage, and pepper.  Crumble beef over mixture and mix well.

Shape into an 8 1/2" X 4 1/2" loaf in an ungreased shallow baking pan. (I usually do spray oil the pan lightly, then wipe some off)

Combine the remaining ingredients; spread 3/4 cup over meat loaf.  Bake at 350* for 60-65 minutes or until no pink remains; drain.

Let stand 10 minutes before slicing.  Serve with remaining sauce. (I place all the sauce on the meatloaf, a little at a time, and therefore do not serve it with it).

Always moist, this makes excellent leftover meat loaf sandwiches too.

[Tasty]

Thanks Lori.  Will give it a try.

[pippin3]

Lori, 
I have a meatloaf recipe that calls for sage also...will have to look for it and make it again. Seems to be very similar to yours too if I remember correctly. Don’t think mine was from TOH though..maybe from one of my Air Force cookbooks. Thanks for the reminder.