Best meatloaf recipe ever!
 

I tried this last night and I must say my meatloaf is not the best....LOL DD liked this one and I was impressed too....it didn't fall apart, good flavor, and so easy...

1# hamburg
1 pkg. stuffing mix (can be off brand) the kind that comes seasoning and stuffing
1 egg
1 cup water

mix all together, form into loaf in a pan and bake 45 minutes....I think I always baked my meatloaf too long, no body ever liked it LOL

Always good to find "the best" recipe!
Looks like a good one to try sometime.

Here's how I make my "best" meatloaf ever ... I form my meatloaf, set it on an upside down bowl in the crockpot and let it brew away! Setting on top of the bowl, lets the fats drain out, so that the meat doesn't swim in it! :D

Ingredients are usually
one lb. hamburg
one egg
a handful or two of bread crumbs
seasonings.

Usually when I make meatloaf, I make several at once, and put the extras in the freezer, ready to bring out and put directly into the crockpot for a quick-fix meal. Perfect for a day of quilting!! :)

I am interested in this - as my mom (and me as her proxy cook) always made good meatloaf. We have tried many times and it isn't good. Of course my husband insists on buying ground chuck, we weren't that picky, we always bought hamburger. I remember hamburger, some oatmeal, seasonings, egg and tomato sauce on top. Couldn't remember how long we baked it. Now I think I will try again with plain ground hamburger and bread crumbs. Crock pot may help.

Mushroom meatloaf

1 lb hamburger
2-3 small cans of dice or sliced mushrooms
1 egg
1 diced onion
1/2 soda cracker crumbs
1 c. shredded cheddar cheese
1Tablespoon of garlic powder
1can of mushroom soup for topping

Mix all ingrediants except the mushroom soup. Put into baking pan or casserole dish. Spread mushroom soup over the whole top of meat.

bake at 350 for 1hour. enjoy

MartiMorga ... I sometimes use oatmeal instead of the bread crumbs. Ketchup or BBQ sauce can also be nice toppings. The crock keeps it nice and moist and makes for a nice tender meatloaf too. Chopped onions and celery can be nice in the mix too.

LilDinks2013 ... oooooh that has got to be good with cheese and all those mushrooms!

My family got sick and tired of the same old tomatoey topped meat loaf recipe. So i had to come up with one on my own without the tomatos etc. I use to be a cook/housekeeper for a priest and i made this often for him and when he would have guests or church meetings. Never failed. When I retired, lol he wouldn't let me go until i gave him my recipe for his next cook. rofl.

I would like to have your recipe too.

Okay, I just have to say how impressed I am, that y'all actually use recipes. I usually just throw stuff together, so that it's never exactly the same, twice in a row. :D

Anyway, I've always used Progresso Italian breadcrumbs in meatloaf, along with an egg and whatever else I think of, while putting it together. Maybe a bit of Romano cheese . . . chopped onion . . . minced garlic . . . and whatever extra herbs/spices I happen to grab from the cabinet. Always used extra lean ground meat . . . and if the ground meat didn't look lean enough, I'd have the butcher put a lean roast through the grinder. I was never a fan of the tomato stuff on top, either.

This is pretty much how I make meatloaf as well. Our grocery store sells a 'meatloaf mix' which is ground beef; pork; veal all mixed together. I use that as my base, use oatmeal vs breadcrumbs, 1 egg to hold everything together. Toss in whatever spices come to hand as well as chopped onion and minced garlic. Bake at 350 for somewhere around an hour - give or take, doesn't seem to matter. Never dry and usually quite tasty.

I have to say, this was delicious. Tried it last week, the first recipe here, was posted on this board not long ago. Hubby loved it, he was tired of my old recipe which was my mom's (just tossed together). I did add onion as I can't eat a meatloaf without that flavor. This was really good and will probably be the one I make from now on. Next time though, am going to try a can of beef gravy or a packet and the water. Was also great in a hot dog bun as a sandwich, with the left overs.

Your recipe does sound interesting. I got hooked on Paula Deen's recipe for meatloaf, she actually has more than one, and we like all of them. The regular meatloaf is the best in our opinion, you put in a can of diced tomatoes and it is so juicy and delicious. Guess I will be making some soon.

I've used this recipe several times, and every one of them has turned out well. My wife and I prefer the chicken stuffing mix since it has a little sage in it. I have to confess that I do add more herbs and spices before I form and bake the loaf. We usually get two meals out of one meat loaf: one when it's fresh out of the oven and another in the form of a delicious meat loaf sandwich the next day.

yum, meatloaf, mashed potatoes, gravy, corn and hot bread. ok, now I'm hungry. A roast is on deck for tonight but I see a meatloaf on Saturdays menu! I may have to try the stuffing mix idea! love meatloaf sandwiches. kinda like turkey after thanksgiving. It was MEANT for leftovers!! lol

I think they all sound good and think cherrio is right - meatloaf is in the near future and it was MEANT for leftovers.

QuiltE.......I like the idea of using the crock pot and putting the meatloaf on the upside down bowl. How long and at what temperature, do you cook this loaf? I usually make one using 1.5 to 2 lbs. of very lean burger. Instead of bread crumbs, I use saltine crackers and catsup in the mix. Sometimes I throw in a bit of BBQ sauce. Depends on my mood at the time....LOL! I've always baked it at 350 degrees for an hour.....but if I'm not going to be home, the crock pot sounds great!

LindaR I use that receipe all the time, but
like mine a little spicer, so I add some
onion (chopped), tomato juice, and
worchestershire sauce.

Sometimes I add green bell pepper too.

The bread mix makes it fluffy & light.

SLOW COOKER/CROCKPOT

1 pound Bob Evans Original Recipe Sausage® Roll
1 pound ground beef (Chuck or sirloin)
1 cup ketchup, divided

1 (1.25 ounce) envelope dry onion soup mix (Lipton®)
1/2 cup dry bread crumbs
2 eggs
DIRECTIONS
In large bowl, combine sausage, beef, 1/2 c. ketchup, soup mix, bread crumbs and eggs.
When well combined, shape into loaf to fit your slow cooker (round or oval). Place into slow cooker. 


Cover and cook on low heat 4-6 hours.
Spread remaining 1/2 cup ketchup on top of meatloaf 30 minutes before serving.
Cover and continue cooking on low heat for 30 minutes. Bob Evans recipe

I use 90% fat free hamburger. I guess it is really ground beef. Oatmeal instead of bread crumbs, chopped onion, green pepper, V-8 juice - instead of tomato juice. Sometimes Worcestershire Sauce. Sometimes I use a pack of Onion Soup Mix. Egg hold it all together. Some like Ketchup on top, I don't like it and never use it on half of it.
I agree, it meant for sandwiches. We have it often in the winter.

Thanks for the recipe. I use ground turkey instead of beef, hubby loved my 'new' meatloaf recipe.
The recipe is on the back of the chicken 'low sodium' Stove Top box. :)

WendiQ ... like you, mine usually is a mix of whatever-is-in-the-vicinity at the time and whatever-mood-I-am-in! :) The hardest part is finding the bowl that will fit in the crock, and big enough to support the loaf yet shallow enough to fit the height restrictions of the crock and the meatloaf thickness! Once you have that figured out, then you know for the next time. One crock I use upside down custard cups to hold up an upside down plate. Mine are usually one pound of ground plus the add-ins, cooked on high, for about 2 or 3 hours. Your time will vary with the larger amount and dependent on the power and insulation of your crock. First time you make it, don't have a set dinner time, just know you can eat once it's ready. After that you have your time guide to use.

Ladies ... I also do the same suspension method when cooking a chicken in the crock. Makes it much like the roast chickens you get at the grocery deli counters. So moist, and delicious!

I've got to share my best recipe. It has a lot of ingredients, but I think you'll have everything. 2 lbs. burger (I use 1 lb. hamburger and 1 lb. deer burger), 1 small onion, chopped, 1 green pepper, finely chopped, 1 chopped jalapeno (canned or fresh), 1/3 cup pickle relish, 1/2 cup salsa, 8-10 saltine crackers crushed, 2 eggs, 1/2 cup milk, 1 t. salt, 1/2 t. pepper, 2 T. spicy mustard, 1 T. worcestershire. Mix all together and shape into loaf, then pat an indention along the top. Fill that indention with 1/2-1 cup catsup, then lay bacon strips over the top. Bake 1 1/2 hours at 350°. This is very moist, leftovers freeze well.......or you can make into smaller loaves, bake less and freeze a loaf. Everyone who eats my meatloaf asks for the recipe. This came about by me opening the refrigerator and just adding this and that. Finally had to write it all down. Enjoy.

here's mine
1# or more hamburger meat
Italian bread crumbs because I'm Italian
tomato paste, small can
1 or two eggs depending on how much meat
two or three tablespoon of karo syrup (makes it juicy not sweet)
salt and pepper to taste
bake it at 350 about 1 to 1 1/2 hours my meat loaf never stays together due to it's so moist

I use the recipe that Dear Abby posted in her column years ago. I've siince lost the clipping but now do it from a feeble memory. It had ketchup, and onion soup mix. I also throw in onions, garlic, egg, and any spices that are handy. The trick is the soup mix.

I use 2 pounds of hamburger, 1 pound of sausage, onion, bell pepper, pkg. of crackers crushed, and 2 eggs. Shape into a loaf and cover with ketsup with brown sugar mixed into it. Always one of my familys favorites.

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!

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.

It has been awhile since I have made meatloaf. I guess it is time.

Yum...will try it.

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!

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.