Comments on: 10 Tasty Meatloaf Tips & Tricks

By: carol johnson

carol johnson — Mon, 01 Mar 2010 05:19:46 +0000

mixed my meatloaf(veal, ground beef, pork) with bread crumbs, eggs, onions and mushrooms. Made it today and want to know if I put in refrig uncooked will it be alright to cook tomorrow. Thanks, Carol

By: faye bancroft

faye bancroft — Fri, 15 Jan 2010 15:28:31 +0000

I’ve tried lots of different ways with meatloaf, but the best one is just one egg, chopped onions, about a cup of Cheese-its(crushed), and salt and pepper to a pound of ground beef- 350degrees for an hour.

By: Connie Raby

Connie Raby — Tue, 12 Jan 2010 23:57:35 +0000

I would like to add that I have used Italian bread crumbs for years and served it with a tomato sauce topping. People usually rave over it. I think it is because of the seasonings in the bread crumbs. They make it tastier and provide a fuller flavor. I generally add about 1-1/2 cups of Italian bread crumbs per pound of ground beef. I then moisten it with eggs (2) and tomato sauce. I also add beef bouillion to the mixture to “beef” up the flavor. Generally no more than 2 cubes or a tablespoon of the powdered beef bouillion. I hope this makes your meat loaf tastier and your family happier!

By: Linda

Linda — Tue, 12 Jan 2010 22:23:58 +0000

I make my meatloaf in a black iron skillet with a little brown sugar mixed in with ketchup and spread on top for the last 20-30 minutes. YUM!!

My secret to complet mix together, mix all ingredients together, except the meat, then pour over meat and mix with hands, shape and into the black iron skillet into a preheated oven! VOILA double YUM!!

By: Meg

Meg — Mon, 17 Aug 2009 14:52:46 +0000

I use thick cut onions on the bottom of a regular loaf pan for my meatloaf. The drippings fry the onions, the aroma and flavor travels up into the meatloaf and the texture of onions is completely missing! As another bonus, a half inch slice of onion rather than dicing an onion means way less onion-weeping, which is the real reason I do it this way.

By: Diane

Diane — Fri, 20 Mar 2009 03:54:21 +0000

My mom used to do this and I’ve made it for my children hundreds of times.
Make the meatloaf as usual, whatever ingredients you’d like; then I make 2 or 3 hard boiled eggs, remove the shell, make a well deep enough in the meatloaf to place the eggs on their sides, length wise. Be sure to cover them with meat you’ve set on the sides to cover the eggs. Cook as usual. It’s a bit different and my kids love it.

By: barb

barb — Fri, 06 Mar 2009 12:22:54 +0000

I don’t like the feel of cold, raw, ground meat between my fingers. So, when I make meatloaf I use the dough hook on my Kitchen-Aid mixer to incorporate all the ingredients. Now I love to make meatloaf. Be sure to use the dough hook though, because over working the the mixture will make it tough.

By: Sunny

Sunny — Wed, 05 Nov 2008 01:06:23 +0000

Take a hint from Americas’s Test Kitchen and do’t put the meatlof in a pan. Instead mold it like a loaf and place on a cookie sheet. You will find that not only does it cooker faster but more evenly.

By: sara

sara — Sun, 02 Nov 2008 03:44:22 +0000

Pizza meatloaf is a big hit with kids..use your favorite meatloaf recipe, put half the meat mixture in the pan, then layer pepperoni, pizza sauce, onions, mozzerella cheese, (any favorite pizza toppings)over it, then cover with the rest of meat mixture. Top with remaining pizza sauce and cheese, and bake as usual.

By: nancy s

nancy s — Fri, 31 Oct 2008 13:59:14 +0000

I use grated zucchini and carrots, W sauce, or sometimes a layer of spinach leaves when filling the pan. Ground turkey is a standby. Since my husband is a deer hunter, ground venison is also good made into meatloaf. Enjoy!