[Wooleybooger]

Later today I'll be making this meatloaf. I double the recipe and you can add anything you like to the meat. It also reminds me of my mom's meatloaf.

Easy Meatloaf

This meatloaf recipe is easy to make and doesn't take long to prep. It's one of our best recipes that's been made over 8,000 times and never disappoints!

www.allrecipes.com

 

[Colbyt]

I never do the milk. Do you?

Of course I usually have a few wet veggies and a wee bit of ketchup in there. Maybe I am just getting the moisture a different way

 

[Wooleybooger]

Yeah I do the milk and bread crumbs. Just moisture a different way I guess. Also I use the recipe topping of ketchup, brown sugar and mustard. I am using 80/20 ground beef and hardly any fat escapes. The bread crumbs may help soak it up. With 75/25 ground beef a lot of fat is left in the pan. I cook it on a sheet pan. Half sheet size, it fills almost the entire length of the pan.

 

[KitchenWench]

I never use milk, either. My basic meatloaf is ground beef (85-15 is my go to fat content), egg, panko bread crumbs, Worcestershire sauce, salt and pepper. No sauce for the top because we like the crispy crunchy bits. Because I'm the cook, I get the end, too. Mom and I used to fight over it until I pulled the "Cook's choice" card...lol

 

[PickyPrincess]

I soak my breadcrumbs in the milk.🤷

 

[Wooleybooger]

I mix all the dry then whip the eggs and pour into the milk whip again a little, pour over the dry and mix all. Put it on a sheet pan and cook.

 

[Wooleybooger]

I was a bit disappointed in my meatloaf this time. The taste was the same but something has changed in the recipe. I noticed when I looked at Allrecipes the writer said it was updated Jan 2023. I don't know what changed and can't find any of my older printouts. I assembled it as always and plopped it down on the baking sheet by hand fulls slightly mashing them together. When I looked about an hour later it had spread out to nearly cover a half sheet pan and had lots of fat surrounding it. Never did that before. Removed it from the oven when done, I use an old style analog instant read, and finished another dish. The liquid had soaked back into the meatloaf but the loaf didn't gather itself into the "neat" pile I had placed it. It was good and we have meals for a couple days.

 

[KitchenWench]

That does seem odd. I have to wonder if they increased the liquid, decreased the dry or a combination of both.

I've always done mine in a foil covered loaf pan. That's how Mom did it and that's how I learned.

 

[Wooleybooger]

That does seem odd. I have to wonder if they increased the liquid, decreased the dry or a combination of both.

I've always done mine in a foil covered loaf pan. That's how Mom did it and that's how I learned.

I found an older copy of the recipe, doesn't say updated. The recipe is the same so I'm at a loss on it but it's OK the taste is correct.

 

[KitchenWench]

As long as it tasted good, go with it...

 

[Colbyt]

The only liquid that goes into my fresh meatloaf is:
2 eggs
1TBSP yellow mustard
2 TBSP of ketchup (heinz)

Now there is a half cup each finely diced, well drained onions. peppers, and celery so I am adding moisture.

 

[mouser868]

Made Mexican Meatloaf today

Mexican Meatloaf

INGREDIENTS

1 1/2 lbs ground meat of your choice we like venison
1 cup prepared mild salsa divided
3/4 cup breadcrumbs or crushed butter cracker crumbs
5 oz extra sharp cheddar cheese cut into 1/4" cubes
1 egg beaten
1 tsp salt
1/4 tsp pepper
INSTRUCTIONS

Combine all ingredients in a large mixing bowl and mix thoroughly.

Cover a sheet pan in tin foil.
Form the meat into a flat loaf about 1 foot long and 1 1/2" high. Make sure to get some of the cheese chunks near the top.

Bake in a preheated oven at 400 degrees for 30 minutes or until no longer pink inside. Cover the top of the meatloaf with the remaining 1/4 cup of salsa during the last 5 minutes of cooking. If you have picky eaters, you can omit this part or just spread it on some of the loaf as is pictured here.

Slice and serve with a side of mashed potatoes and a green vegetable.

 

[KitchenWench]

The only liquid that goes into my fresh meatloaf is:
2 eggs
1TBSP yellow mustard
2 TBSP of ketchup (heinz)

Now there is a half cup each finely diced, well drained onions. peppers, and celery so I am adding moisture.

You're supposed to measure for meatloaf? Who knew?

Anyway, how much do you add for breadcrumbs? Depending on the moisture content of the onions, peppers and celery you may need to add more or less for a good consistency for cooking.

 

[Colbyt]

Long ago food service background; consistent results require consistent formulations. I have 2 meat loaf recipes. I prefer the fresh one. The other uses a homemade mix and no fresh veggies.

Meat Loaf fresh by Colbyt

1 lb of ground pork and
1 lb of ground beef (80/20 or better)
1/2 Red Bell pepper
1/2 small onion (2 ounces)
1/2 cup celery (approx 1 bigger stalk)
2 cloves of garlic
1 tsp salt
1/2 tsp black pepper
1 TBSP brown sugar
2 eggs
1 cup bread crumbs *
1TBSP yellow mustard
2 TBSP of ketchup (heinz)

*Bread crumbs may be store bough or 2 toasted slice of wheat bread, air dried after toasting.

 

[KitchenWench]

I hear ya. I've always looked at cooking as a creative art and baking to be a science which is why I'm willing to change up a recipe for cooking but won't touch a baking recipe unless it makes absolute sense.

 

[Roll_Bones]

I soak my breadcrumbs in the milk.🤷

Or a panade. Same thing but bread is soaked in milk. I always do this.

You're supposed to measure for meatloaf? Who knew?

LOL. I don't measure either for this. I generalize and it seems to work. But there will be differences in the result.

I hear ya. I've always looked at cooking as a creative art and baking to be a science which is why I'm willing to change up a recipe for cooking but won't touch a baking recipe unless it makes absolute sense.

Same here. Recipes are adjusted all the time and simplified creatively.

 

[Colbyt]

Trust me, for meatloaf I flew by the seat of pants for years. Once everyone thought it great, I wrote down that recipe.

 

[Two knots]

Colby, your meatloaf recipe sounds awesome, I did a separate post on mine, not to hijacker’s this
thread. I always make extra cause meatloaf sandwiches with ketchup rocks.