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Thread: Best meatloaf recipe ever!

  1. #26
    Power Poster QuiltE's Avatar
    Join Date
    Apr 2011
    Ontario, Canada
    Quote Originally Posted by wendiq View Post
    Thank you, QUILTE. I will experiment soon..... Right now, I've got a big pot of soup. Put a lot of just whatever I had in it with some ham hocks......smells so good!!!!
    Believe me it works .... I never make meatloaf any other way now! ENJOY!
    Sew many ideas ... just sew little time!!

  2. #27
    Super Member
    Join Date
    Sep 2010
    I had meatloaf in a restaurant that was so good. It was very moist and it had a strip of bacon around the whole outside edge. Wish I knew how they made that. I usually cook mine 1/2 hour, drain the grease, add tomato sauce and mushrooms on top and cook another 1/2 hr. It's good but I'd like to try something new.

  3. #28
    Super Member mountain deb's Avatar
    Join Date
    Jun 2008
    Petersburg, WV
    It has been awhile since I have made meatloaf. I guess it is time.

  4. #29
    Senior Member husker67's Avatar
    Join Date
    Jun 2011
    Central Florida
    Yum...will try it.

  5. #30
    Super Member n2scraplvr's Avatar
    Join Date
    Aug 2009
    Foot of the Blue Ridge Mtns. in VA
    Quote Originally Posted by QuiltE View Post
    Believe me it works .... I never make meatloaf any other way now! ENJOY!
    I've recently started hoisting my meat up also while in the oven, but haven't tried it yet with meatloaf! We love the grill marks that appear on the meat while the grease falls to the pan underneath. Great idea for the crockpot! Thank you! I'll be trying that next!

    I'll share my recipe too! It's different from anything I've read here so far. We love Italian food so my version is little individual Italian meat loaves that are placed in a 9" pie plate and are oval shaped placed in the dish that resembles a wheel with one in the middle and spokes around it. The centers are sunken and a well is made for the top sauce that is sprinkled with Italian seasonings and then topped off with parsley. It's so pretty when placing it in the oven!!

    I love the idea that they are small and handles easily and they are done quickly because of being small. Two loaves per plate!

  6. #31
    Senior Member
    Join Date
    Feb 2013
    NE California - no where near the Bay Area!
    My meatloaf is more of a sweet teriyaki flavor. I use about 1.5 pounds of hamburger (I will mix beef and venison if I have venison on hand), 1 egg, 1 cup oatmeal, 1/4 c ketchup, 1/4 cup Mr. Yoshida's original teriyaki sauce (soy sauce would work too), 1/4 cup brown sugar, 1 tsp liquid smoke, 2 tsp onion powder, 1 tsp garlic powder, 1 tsp black pepper, 1 tsp salt, 1/8 tsp red pepper flakes.

    For the sauce - 1/3 c ketchup, 1/3 c Mr. Yoshida's sauce, and about 3 tbsp brown sugar. Mix together.

    Mix together, then shape into loaf form on a broiler pan. Bake at 375 for about 1 hour. About 20 minutes before finished, add the sauce and finish cooking. Internal temperature should be 170.

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