<p>I use the packages of beef/veal/pork (nearly equal amounts, adds up to about 2 lb.) that I can get at our local supermarket. I’m not a ketchup fan, so in the bottom of a large bowl I beat an egg with a few dashes of worcestershire sauce, 2 tsp. dijon mustard, some grated onion and a couple of finely chopped cloves of garlic. I put in the meat and half a cup of seasoned breadcrumbs. Then I mix it all together, using my hands, form it into an oval and put it in a 13x9 baking dish, baking it at 350 for about an hour+. I prefer the larger pan so that the fat drains away and the meat gets a light crust on top. The veal and pork keep everything nice and moist.</p>
<p>And it’s even better the next day - nothing beats a good cold meatloaf sandwich!</p>
<p>Here’s one I haven’t made in awhile but it’s a tasty variation.</p>
<p>Make your meatloaf as usual but roll it out real flat on wax paper. Then put a can (or bag) of sauerkraut and a 14 oz can of crushed tomatoes on top of the meat. Roll the loaf up then bake for an hour at 3:50.</p>
<p>My Mom’s trick was to put in half the meat, then put in two hard boiled eggs (lengthwise) and top with the remaining meat, topping with ketchup and bake. When you slice the meatloaf, most of the slices have center of hard boiled egg – very attractive and my kids love it.</p>
<p>Ah, Meatloaf…
You took the words right out of my mouth
Paradise by the dashboard light
Two out of three ain’t bad
I would do anything for love (but I won’t do that)</p>
<p>I have never had sauerkraut and beef, and probably won’t get to try it since I am the only one in our family that likes it…
I wonder if the method of mixing is key in how it turns out…I mix it by hand and it doesn’t seem like a big hamburger as suggested in a post last page.
I have tried the Lipton onion soup mix , but it was a little salty.
I do use it when I make a pot roast on he oven though</p>
<p>My meatloaf also includes green pepper,onion, an egg, bread crumbs,a small can of tomato paste,salt and pepper…all squished into a pound or so of ground beef.</p>
<p>I’m surprised no one is mentioning using leftover rice instead of the oatmeal/bread.
If there is rice in it and made in muffin tins it is PORCUPINE balls. Otherwise it is just meatloaf. </p>
<p>And my recipies are by guess and by golly, too. … but RAISINS? hmmmmmm</p>
<p>1 pound ground pork
1 pound ground veal
1 onion, chopped and sauteed
2 eggs, beaten
fresh parsley to taste
dijon mustard (about 3 tablespoons)
2 tablespoons Worcestershire sauce
tabasco to taste
2/3 cups crushed saltines
salt and pepper to taste (about 1 tablespoon of salt)</p>
<p>Mix all well, put into a loaf pan or better just form on a baking sheet. Put some strips of bacon on the top and bake. 350 oven. This is a great recipe. It calls for 2 pounds of meat, and you can do that in any combination, pork, veal or beef.</p>
<p>My meatloaf was better tonight, moist and really pretty good. I’m visiting my parents who don’t have oatmeal and that’s the ingredient I really wanted to try. But lots of onion, celery, ketchup and spices was really enjoyed by all. What does the oatmeal do? I’m thinking it makes it nutty. Sounds so good. That bacon idea sounds like a winner too. I could eat bacon on anything!</p>
<p>“Oatmeal and breadcrumbs have long been used in meatloaf as extenders and to keep the meat moist. Using breadcrumbs will yield a soft, tender texture, while the pinhead oats produce a more interesting loaf.”</p>
<p>I forgot to mention that DH loves meatloaf sandwiches from the leftovers. He heats up a slice of meatloaf topped with swiss cheese, puts it between two pieces of bread with some mustard and voila! I guess it’s sort a of glorified cheeseburger but it’s good.</p>
<p>I made this recipe once, it was pretty tasty. I don’t remember where I found it. It either on another forum I’m on, or maybe foodtv.com or something.</p>
<p>Meat Loaf</p>
<p>1 - 1.25 lb extra lean ground beef
3 sweet Italian sausage, casings removed, crumbled
1 cup grated mozzarella (kind of packed, don’t skimp!)
3 tblsp dried basil (generous)
1 tblsp dried oregano (generous)
1 medium brown or white onion, finely diced and sweated in 1 tblsp butter
4 garlic cloves, minced
1 tsp salt
1 tsp black pepper
1.5 cups fresh breadcrumbs
3/4 c. finely chopped sun-dried tomatoes
1 c. V-8, divided
2 eggs
1/2 c. dry white wine </p>
<p>Preheat the oven to 375 degrees. In a small saucepan melt the butter and soften the onions. Gently combine all but the last three ingredients in a large mixing bowl. Separately, mix half the V-8 with the eggs and wine, then fold into the meat mixture. Form a loaf (I recommend using a foil-lined cookie sheet), then rub the remaining V-8 over the loaf. Then sprinkle a little extra salt, pepper and oregano on top to give the crust an even more intense flavor. </p>
<p>Pop into your hot oven and bake for one hour. Turn oven off and open door slightly to let the loaf rest before slicing, about 15 minutes.</p>