Meatloaf Games

[Helen Drewski]

Chilisauce is not spicy, it tastes like a very zesty ketchup with more tang and less sweetness. (Find chili sauce near the ketchup at the store). You can also make homemade chili sauce.

I only has 1/2 cup of milk left so I added that plus 1/4 cup of beef broth to make up for it. I thought the meatloaf had good flavor, however it was a little too soft for my liking. I think next time I would omit 1/4 cup of milk (or beef broth) to make it less moist.

Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder in meatloaf, which keeps the loaf super moist and tender.

I made the meatloaf according recipe directions. I would like to add I flattened out the mixture meat spices etc added thin slices of mozzarella cheese and shaved Ham on one end of the flattened out recipe. Then I rolled it up put it in a meatloaf pan added the topping glaze. It was fantastic not only was the meat recipe itself very very good but the added ham and mozzarella cheese made it even better thank you Eddie ??

Thank you so much for this delicious recipe. I made the meatloaf in less than an hour and it was ready to serve my family. This recipe is out of this world and your taste buds will never be happier. Once again thank you. Would you kindly forward some more super recipes of yours?

Ground beef mixed with onion, Panko breadcrumbs, milk, fresh parsley, and seasonings produces an irresistibly tender and juicy meatloaf. The sweet and tangy glaze adds amazing flavor to this classic meatloaf recipe.

This meatloaf recipe is versatile and you can use a different ground meat if that is what you have on hand. Over the years our readers have reported great results using the following meat substitutions:

This meatloaf sauce is incredible as a glaze for the meatloaf with the perfect balance of sweet and tangy flavors. Ketchup combined with brown sugar, garlic and onion powder, salt, pepper and vinegar creates an irresistible sauce. Once baked, the glaze caramelizes and is SO GOOD!

Since not all ovens are created equal and using different types of loaf pans can affect the bake time, check for doneness using an instant-read thermometer and remove it from the oven when it reaches 160F in the middle of your meatloaf.

Hi JT, that is unusually long. Does your oven have any problems with preheating? Make sure the oven is fully preheated for accurate baking times. I suggest using an in-oven thermometer to double check this.

I chose 1/2 beef 80/20 and 1/2 johnsons ground Italian pork sausage. Recipe calls for Italian spices so it worked well. It was pretty good. I especially loved the texture better than just ground beef. However using parchment paper was a soggy Mess! It was so soggy and greasy it made it impossible to lift the loaf from the pan using the paper alone.

The sauce. I doubled the recipe and like Bbq sauce I cooked it down in a sauce pan while the meatloaf was cooking. When cooked down it is thicker ,richer flavor, beautiful color, stays where you put it & tastes Fantastic!! Having extra is never a bad thing with a 2 pound loaf. Overall I really like this recipe and will use it in the future for sure! I would have given 5 Stars if not for the parchment paper mess.

Do you have to use a loaf pan? For the juiciest meatloaf, yes I strongly recommend using a loaf pan. It cooks more evenly, stays juicier because its cooking in its own juices and holds its shape.

If you freeform it (ie bake without a loaf pan), the ends/sides will overcook before the middle is cooked. And if it holds its form like a block loaf without using a loaf pan, your mixture is way too dense which will make your meatloaf dry!

*Perfect* To the sauce topping I also added a little oyster sauce to the mix *YUM* To help ease the Loaf out of the pan, I inserted it before cooking a folded in half sheet of tin foil, overlapping on each side, so much easy.

Meatloaf freezes wonderfully, both before and after baking. It was one of my favorite freezer meals to have stashed away after my babies were born, and I love keeping a couple of slices in the freezer for quick weeknight dinners.

Best meatloaf I have made. My former recipe was similar but never had quite the right consistency. This is flavorful, not dense and not mushy- just right, and has my favorite type of red sauce on top. Thank you!

I tried your meatloaf recipe this weekend, the meatloaf part was delish but question the use of 4 tsp of cider vinegar in the glaze, it made the glaze very sour and I would not use it again. I make a glaze using ketchup, brown sugar and dried mustard powder which is very good. Thanks.

In a small pot, bring 3 cups of water to boil with 2 bay leaves. Turn off the heat, mix in the TVP and let it sit for about 10 minutes until soft and spongy. Pour into a fine mesh strainer and let cool. Remove bay leaves.

In a mixing bowl mash the lentils into a puree then add the vegetable broth. You can also, if you prefer, simply puree lentils with vegetable broth in a blender then add to the bowl. Mix in the tomato paste, tamari, and olive oil and beat until the tomato paste is incorporated. Add the smoked paprika, rub the dried thyme between your fingers and add along with the onion powder, garlic powder, pepper and salt.

Lightly mix in the chopped onion and breadcrumbs. Add vital wheat gluten and use your hands to knead for about 2 minutes, then form into a ball. You might want to wear kitchen gloves for that to keep your hands fresh and clean.

Spray an 18-inch sheet of tin foil with cooking oil. Place the ball of meatloaf in the center of the tinfoil, and form it into an 83 inch loaf that is rectangular and as flat as you can make it on all sides. Wrap the tin foil around the loaf and transfer to a baking sheet.

Ok, now comes an important part about flipping so pay attention. Bake for 30 minutes then flip upside down and bake for another 20 minutes. Then flip again to the original position. This time, unwrap the tin foil. Bake for 10 more minutes just to get it a little crusty.

Use oven mitts or towels to lift the loaf in the tin foil onto the towel. Now line the baking sheet with parchment and spray it with cooking oil. Use a wide spatula to get the loaf back onto the parchment lined sheet. Pour the glaze all over and use the back of a spoon to make sure you get it good and coated.

My loaf pan is kind of leaky, so I put it on a lined baking sheet before sticking it in the oven. I baked the meatloaf for 70 minutes, rotating it at the halfway point. Then, I broiled it for 3 minutes to crisp up the bacon.

Loved it! I would say it makes 4 servings. I used 10 oz. of mixed frozen veggies instead of the spinach. Omitted the bacon. Added honey sweetened and unsweetened ketchup on top after serving. Would make again.

This is my favorite meatloaf. It's a recipe that Ian Knauer invented for Gourmet a couple of years ago, brilliantly deciding to lace the bacon through the loaf itself, instead of laying it on top. He balances the smokiness of the bacon with the sweetness of prunes, then punches the flavor up with Worcestershire sauce and a touch of vinegar. I've increased the onion in the recipe a bit, and upped the proportion of pork to beef, but otherwise the recipe is pretty much the way he originally wrote it. This recipe will feed 6 to 8 people, but you really want to have some leftover. I love it reheated for breakfast, topped with a fried egg.

Chop 2 onions. Smash 3 cloves of garlic.Chop a rib of celery and a carrot. Saute them all in 2 tablespoons of butter until tender and wilted. Remove from heat and stir in 2 tablespoons Worcestershire sauce, 1 tablespoon of cider vinegar, 1 ground allspice clove, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.

i am so amazed.. Got some lean beef on sale and thought , gee why can;t I put meatloaf in a muffin pan and make meat loaf cupcakes for just my husband and I. They came out wonderful. . I looked on the internet and found you. Thank you so much for the great ideas.

My daughter and I just made these to play an April Fools trick on my husband. He completely fell for it but finally tried them and loved them. Everyone said that we have to make them again. Thanks for the great recipe!!!

Sorry, I make these meatloaf cupcakes, and they were the worst meatloaf I have ever eated. No flavor there at all. Followed the receipe just how it was printed. Will not ever make this again. I had to throw this away in the garbage. It was that bad.

Thanks for the great idea! I tried it and shared my pictures on my blog. I shared your link too. Mine were no where near as nice looking as yours, but it was a fun dinner to try. Thanks for sharing. You can see my blog post about it here: -188-pin-189.html

Meatloaf-cupcakes were the winning dish at a recent club meeting. I served 28 people. I added a grilled ear of corn on the cob to each serving and it was a hit. You made my day stress free, enjoyable because I was tired from cooking all day and there were no leftovers to deal with.

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