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how do u make your meatloaf

i have made meatloaf once using a packet of seasoning and what the directions and ingredients are on there.it was alright.was planning on making meatloaf tonight was wondering what extras do u put in yours if anything.

Answer Question
 
alyssa1

Asked by alyssa1 at 3:31 PM on Sep. 22, 2009 in Food & Drink

Level 12 (688 Credits)
Answers (11)
  • Ingredients
    2 teaspoons butter
    3/4 pound ground beef
    1/4 pound ground pork
    1 cup minced onions
    1/2 cup minced green peppers
    1 tablespoon chopped garlic
    2 eggs
    1/2 cup heavy cream
    3/4 to 1 cup bread crumbs
    Salt and fresh ground black pepper
    2 cups veal stock
    2 tablespoons flour
    2 tablespoons water
    Directions
    Preheat the oven to 350 degrees F. Grease a roasting pan with the butter. In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper. Shape the mixture into a loaf and place on the prepared pan.
    JoyandLove

    Answer by JoyandLove at 3:33 PM on Sep. 22, 2009

  • Pour the stock over the top and place in the oven. Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally. Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan. Place the roasting pan on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper. Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.
    JoyandLove

    Answer by JoyandLove at 3:33 PM on Sep. 22, 2009

  • I have made it with sausage and hambergar mixed together. Onions and garlic mixed in.
    louise2

    Answer by louise2 at 3:33 PM on Sep. 22, 2009

  • If you want something a bit diff, try chopped green olives and stuff mozzerella inside middle of meatloaf....yummy! I actually place mine in a wire rack and then the rack into a 9x13 pan half with with water to drain the juices and grease. In the 9x13 I put slivered onions(cause the kids dont do onions) and chopped carrots, or any vegetable....a complete meal.
    3gigglemonsters

    Answer by 3gigglemonsters at 3:45 PM on Sep. 22, 2009

  • 1 1/2 pounds lean ground beef
    1/2 cup crushed buttery round crackers
    3/4 cup shredded Cheddar cheese
    1 (1 ounce) package dry onion soup mix
    2 eggs, beaten
    1/4 cup ketchup
    2 tablespoons steak sauce (A1 original)


    mix it all together, bake 1 hour at 350
    NaKeYJaKeYsMoMy

    Answer by NaKeYJaKeYsMoMy at 4:04 PM on Sep. 22, 2009

  • oh and i use a 9X5 loaf pan
    NaKeYJaKeYsMoMy

    Answer by NaKeYJaKeYsMoMy at 4:04 PM on Sep. 22, 2009

  • I put in a packet of Onion soup mix, Bread crumbs, Eggs, Some garlic , A few dashes of worscetshire(sp) , a little ketchup for into loaf, then i top it with ketchup. Sometimes i do italian stuffed meatloaf and in the middle i put parmesean & mozzarella cheese & pepperonie & banana peppers, Seal it really well and bake.
    Mrs_Harsh

    Answer by Mrs_Harsh at 4:32 PM on Sep. 22, 2009

  • 2 lbs hamburger
    McCormick's meatloaf seasoning
    2 eggs
    1/4 cup bread crumbs
    1/2 c milk
    shredded cheese usually pepperjack
    Mrs. Dash extra spicy seasoning


    baby1love

    Answer by baby1love at 4:48 PM on Sep. 22, 2009

  • NotPanicking

    Answer by NotPanicking at 5:23 PM on Sep. 22, 2009

  • depends on the day i guess. i do a plain meatloaf most people would eat, then i have an italian meatloaf recipe, a swedish meatloaf recipe, and a texmex meatloaf recipe. but our favorite is Southern Living's Alabama meatloaf and i just made it Monday. If you want the recipe and can't find it on the SL website let me know.
    Sometimes if you are in a hurry, just mix your ground beef with a can of condensed vegetable soup and bake, it turns out pretty good for no effort in the process.
    jewjewbee

    Answer by jewjewbee at 8:31 AM on Sep. 23, 2009

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