Meatloaf!
A lot of people claim to have the BEST meatloaf recipe but I've yet to find one that is a keeper.I know my fellow foodies have some good suggestions for me! I'm meatloaf challenged!
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22 Comments:
My very favorite is one by Tyler Florence called Country Meatloaf with Tomato Relish. The meatloaf is very subtle and the relish is tomatoes and red peppers cooked down into a yummy fresh relish.
ocarol at 2:26PM on 08/30/09
I've always used a mix of lean ground beef, not so lean ground beef and recently added a little bit of ground pork. Different fat content, different tastes... all around good. Toss in breadcrumbs, diced onion, an egg, salt and pepper and I use a mix of ketchup and hot honey mustard for the topping while I bake.
I guess i'm old school with the other ingredients- I use my mom's recipe!
mcanna at 2:35PM on 08/30/09
http://www.meatwave.com/blog.php?ID=63#jump This is win.
thepirateking at 3:00PM on 08/30/09
I made the Cooks Illustrated version, and while all their research was right and it was incredibly tender, juicy, and flavorful it was way to much time and effort invested in the humble meatloaf. (They included gelatin in the mix).
One I absolutely love is this Tuscan Meatloaf at Simply Recipes....and it is actually cooked on the stove top. One note: if you double it, as I did, make two loafs, as I did not. Hard to turn the one big one!
Cary at 3:03PM on 08/30/09
My go-to recipe is Salsa Meatloaf, and I've made it with both ground beef and ground turkey with good results (although I personally prefer using beef). Take about a pound and a half of ground beef, 1 large/tall jar salsa of your choice and heat level (I'll make it using mild if the kids are going to eat it, hot if it's just for me and the hubby), bread crumbs, an egg or two, a diced onion, some minced garlic, and if I have one around, I'll through in 1/2 a diced green pepper. I like to top it with A1 bold and spicy (has tabasco in it). It comes out really moist and flavorful, and is just great with creamy mashed potatoes.
gbania at 3:23PM on 08/30/09
Bobby Flay's Balsamic Glazed Meatloaf is our absolute favorite. Check it out on FNTV.com
bessfour at 4:20PM on 08/30/09
I like to use the mixture of veal/beef/pork but I have found that it is thru trial and error to come up with "a keeper", otherwise I would have long gone insane with all the recipes out there.
pjracz10 at 6:26PM on 08/30/09
I will give you a hint.... When making any meatloaf recipe that calls for breadcrumbs, toss the breadcrumbs and use day old or stale "good" bread (when I say good I am talking artisan bread). Cube it, soak it in either water, milk or cognac for a few minutes then squeeze out the excess and add to the meatloaf mix. It does wonders for moisture as well as flavor in the case of the last one.
Pavlov at 6:37PM on 08/30/09
Everyone is getting so fancy with meatloaf. I come from the old school. This was taught to me by my grandmother.
1 lb ground beef (chuck is preferred)
1 egg
1 cup ketchup
1/4 Worcestershire sauce
1 Tbl dry mustard
1 Tbl granulated garlic
1 tsp ground rosemary
1 tsp ground thyme
2 Tbl black pepper
1/2 tsp kosher salt (the Worcestershire sauce already has a lot of saltiness)
panko breadcrumbs
Preheat oven to 350 degrees. Place all ingredients in a mixing bowl except the breadcrumbs. Mix well. The meatloaf should be loose in consistency. Add small amounts of the breadcrumbs and mix. Keep adding breadcrumbs until mixture forms a ball in the bowl. In a small baking dish add meatloaf mix and form into a loaf. Bake for 40 to 45 minutes or until the internal temp is 160 degrees.
You can add to the meatloaf by wrapping it in bacon, glazing it with ketchup or your favorite steak sauce.
The reason for the panko breadcrumbs is you can use less and still get a quality meatloaf. Enjoy
srfchf at 7:27PM on 08/30/09
And, I agree about using good breadcrumbs... Use your day old bread and blitz in the cuisinart for homemade breadcrumbs. Better because you know where they came from and are fresh!
mcanna at 7:38PM on 08/30/09
barefoot contessa's recipe has converted meatloaf haters for me. It's quite tasty both beef and turkey ones.
bigfatmouth at 8:48PM on 08/30/09
I second Tyler Florence's Country Meatloaf with Tomato Relish ... it is absolutely the best meatloaf I've ever had and the only one I make.
caramel at 9:57PM on 08/30/09
Supposedly, this is awesome.
But, I just can't bring myself to try it.
Let me know if anyone here gives it as try.
http://amyswhatscookingoodlookin.com/?p=1048
Gator Pam at 11:07PM on 08/30/09
Here is chef Tom Collichio's beef meatloaf recipe:
1/2 medium yellow onion, diced
1 tbsp. extra-virgin olive oil
1 garlic clove, minced
2 lbs. ground beef (85% lean)
2 large eggs
3/4 cup fresh bread crumbs
1 tbsp. chopped fresh oregano, or 1/2 tbsp. dried oregano
2 tbsp. Dijon mustard
2 tsp. kosher salt
1 tsp. freshly ground black pepper
2 tbsp. ketchup
Method:
1. Preheat oven to 350 degrees.
2. In a skillet over medium heat, saute the onion in the oil until golden. Add the garlic and saute for 1 to 2 minutes (be careful not to burn the garlic). Remove from heat and set aside to cool.
3. In a bowl, combine beef, eggs, onion, bread crumbs, oregano, mustard, salt and pepper. Form a loaf (approximately 7 x 5 x 3 in. in size) and place it in a roasting pan. Cover the loaf evenly with the ketchup. Bake loaf for about 1 hour, until it reaches an internal temperature of 145 degrees. Remove and allow to rest slightly, then cut into 1/2-in. slices.
salpico at 12:36AM on 08/31/09
ok meatloaf is my shame,I started making a recipe SO adores and wont let me change, 1/3rd beef 1/3 chicken 1/3rd pork raosted garlic humus (8 oz) 1/2 can golden mushroom soup, about 2 tsp worshtechire sauce, palm and a half ful of dehydrated onions and thats it. I use the other half can of soup to coat the top and SO can kill one loaf per sitting. I always feel slightly ashamed when I make it, but I've even made my own "gloden gravy, but the taste isnt right, I think the canned crap has just the perfect amount of salt and goop factor.
huneybumper at 7:51AM on 08/31/09
I use oats instead of bread crumbs.
lemonfair at 8:03AM on 08/31/09
I like a mixture of 1/2 barbeque sauce and 1/2 ketchup on top. Gives it a nice, sweet-and-smoky flavour. I've also made it with a mixture of beef, pork and lamb, with bacon over the top but under the sauce.
One other trick is to line the bottom of the pan with sliced onions. This raises the loaf above the base of the pan and keeps it from burning. The onions also soak up the juices and make a nice, flavourful side.
NotAmerican at 8:36AM on 08/31/09
I like NotAmerican's onions idea.
I approach meatloaf as a blank canvas. I'll grind lean beef and pork with bacon or pancetta, depending on how I'm spicing the loaf. Sometimes, I'll grind some carrots or parsnips with the meat. Carrots will add a sweetness, while parsnips will add a peppery-ness.
I've also stuffed them with hard-boiled eggs, which adds to their appearance when sliced.
Salmon loaves are just meat loaves made with salmon, and can be tasty. I like to stuff them with a mixture of bread crumbs, egg, crab and coarsely chopped shrimp-- think salmon loaf stuffed with a crabcake. You can use other fish as well. I've done a chilled cod loaf that was very good.
Look into "Meat Cakes." These are meat loaves shaped like a cake and 'frosted' with mashed potatoes. I've been kicking around the idea of making a meat cake with four layers of ground turkey, layered with sage stuffing and cranberry, frosted with garlic mashed potatoes-- Thanksgiving in a cake.
MarvinDog at 10:47AM on 08/31/09
Meatloaf of any kind is just okay until I bury some HB quail eggs in the middle! It's kind of a lighter, cuter Scotch egg.
Not Yukio at 10:57AM on 08/31/09
Here is the recipe for Tylers Country Meatloaf, and another one of his where he uses the relish again. Try them, you will not regret it!
http://www.foodnetwork.com/recipes/tyler-florence/country-meat-loaf-with-tomato-relish-recipe/index.html
http://www.foodnetwork.com/recipes/tyler-florence/dads-meatloaf-with-tomato-relish-recipe/index.html
caramel at 11:41AM on 08/31/09
Rule Number One: Whichever recipe you follow, double it. Leftover meatloaf sandwiches are one of life's little pleasures. (Let the extra loaf cool, slice it thickly, then freeze the slices with parchment or waxed paper between them.)
He does the usual beef/pork mix with bread or oatmeal, salt, pepper, ketchup and Worcestershire, then adds a sauteed-in-olive-oil mix of a whole onion and half of a red pepper. His version is better than mine.
betteirene at 12:39PM on 08/31/09
Your meatloaf is only as good as your bread crumbs. And store bought bread crumbs are the pits. I highly recommend making your own to control the seasoning. Tear out the insides of two loaves of Italian bread, discard the crust and save in the freezer for other recipes. Place bread in a food processor and pulse until the consistency of panko.
Heat a skillet on medium add 1/2 cup olive oil and any herbs/spices you'd like...garlic, onion, rosemary, thyme - anything. Then add the bread and toast in the pan.
Let cool slightly and add to your meatloaf. It makes a world of difference.
WickedGoodDinner at 11:38PM on 08/31/09