Meatloaf: what’s your go to recipe

[JCBBQ]

I’ve never made it consistently enough to have a favorite. I think I make a different one each time. Please let me know what you like. Thanks!

[Mosca]

For us, Cracker Barrel meatloaf is the ne plus ultra. (I know, right? But it is really freakin’ great!) I use a Cracker Barrel copycat recipe.

Cracker Barrel Meatloaf

Beef, Dinner
Prep Time: 15 minutes | Cook Time: 1 hour | Servings: Servings: 8

Ingredients:

½ tablespoon canola oil
½ cup yellow onion, finely diced
1/2 cup bell pepper, finely diced
2 pounds 80% lean ground beef, See Note 1
1 1/2 sleeves of crushed Ritz crackers, 32 count, equal to one cup crushed
2 eggs, lightly beaten
1 cup sharp cheddar cheese, grated, See Note 2
1/2 cup whole milk
1 tsp. salt
1/4 tsp. black pepper

For the Topping:
1/2-3/4 cup ketchup
2 tbsp. brown sugar
1 tsp. yellow mustard

Directions:
PRO TIPS
Don’t overwork the meat. This can ruin the tender consistency of the meat and cause it to become tough.
Place it over a few slices of fresh bread before baking. The bread will act as a sponge and soak up excess grease. OR, use this loaf pan to lift it out and drain the grease.
325-350°F is an ideal baking temperature for tender results. Higher temps will dry out the meat.
Use a meat thermometer to ensure the middle is 160°F before you slice in.
Preheat oven 350 degrees F.
Optional: Sautee the diced peppers and onions in a small pan with the canola oil until softened, about 5 minutes. This gives them a more subtle flavor and texture.
Crush the Ritz crackers so that they resemble fine breadcrumbs. You can do this by hand or with a food processor.
In a large bowl mix the eggs, cracker crumbs, onion, bell pepper, cheese, milk, salt and black pepper.
Add ground beef and mix until just combined. Don't overwork the meat, we want tender results.
Form it in a loaf and place it into a loaf pan. Not using a loaf pan can result in the loaf falling apart. It also takes much longer to cook, which causes it to dry out.
Bake for 30 minutes.
Combine the topping ingredients while it bakes and set aside.
Remove the meatloaf and brush the on the topping. Bake for an additional 30-40 minutes. Ensure the middle is 160 degrees F before you slice in.
Remove from oven and let stand for 15 minutes before slicing and serving.

Notes:
Note 1: I like to use a 3-meat combination of ground beef, pork, and veal- equal parts of each. Many grocery stores have this meat combination already packaged, specifically for making meatloaf and meatballs. Ask the grocer if they carry it! The results are super tender and flavorful.
Note 2: Place the meatloaf over a few slices of fresh bread, the bread will act as a sponge and soak up any excess grease.
Note 3: This loaf pan allows you to lift the loaf from the pan easily and allow excess grease to drain out.
Note 4: Meatloaf can take 15-20 minutes longer to cook through if you're baking at a higher altitude.
Serving Suggestion: This meatloaf is perfect with a side of my Smooth & Creamy Homemade Mashed Potatoes.

[JCBBQ]

Super! Thanks

[Panhead John]

Thanks for this! I’ve never made a meatloaf in my life😵💫 but I do want to try this one.

[Mosca]

Panhead John It’s reliable, and the notes are spot on. Most important is not overworking the meat. Just get stuff mixed, it’ll work itself out in the oven. And DEFINITELY put the bread underneath it, that stuff is awesome with all the drippings soaked into it!

[dubob]

I posted mine back in 2019. Here's the link to it.

Mexican Meatloaf - Pitmaster Club (amazingribs.com)

[JCBBQ]

Yum. 👍👍👍

[Purc]

Love meatloaf smoked rather than in the oven.

[WillTravelForFood]

Did somebody say Meatloaf?

[JCBBQ]

😂😂😂 Forgot about him.

[Steve B]

Just saw a video made by his daughters for the anniversary of his death. It’s an enjoyable view.

https://youtu.be/0RNPBtFIPcw

[mrichie1229]

I was coming here to do just this! Great job WillTravelForFood.

[Finster]

Meatloaf is Mrs Finster's domain.
it's really good so I just let her run with it.
I have a rough idea of how she puts it together, but nothing specific.
I really would like to try to smoke a meatloaf, but I fear that would just be opening up a can of worms that is probably best left unopened...lol.

[Redwng]

I'm told all the "Don't mess with tradition!"......yes dear.

[Clawbear57]

Finster don't do it ,don't do it.

[dubob]

Yes - you really DO need to open that can. She will LOVE you for it. 😍

[Jfrosty27]

There are a million recipes for meatloaf. I can’t say I have any preference. They’re all good in my opinion. But to me smoking the meatloaf is a huge upgrade. I do them at about 250 until done to an IT of 165. It’s just me and the wifey so I like to make several smaller, single portion loaves and freeze the extras for follow up meals. And if you have guest’s it’s a cool presentation with each person getting their own loaf.

[Skip]

2# Hamburger-Extra Lean or Ground Turkey
1 heaping Cup Quick Cooking Oats or Spicy Crackers
1/2 C Milk or sub a little Dukes Mayo
2-3 Eggs
1 Small Onion Chopped Fine...sometimes I use a blender
Salt & Pepper

GLAZE
3/4 C Ketchup
1 Tbsp Prepared Mustard
2 Tbsp Brown Sugar
Mix together and add the last half hour of cooking

Mix all ingredients and form into a oval shaped loaf...not too thick so it cooks evenly
Sometimes works well to make 2 smaller loaves

Turns out well to do on the Pellet Grill on a piece of Foil
Set temp to 325* and take to 165* in the center...saucing at around 140*
it takes about 1 1/4 hours

**This is my Wife's recipe for Meatloaf that we really like.**

[CHNeal]

This is the only recipe used at our home for more than a decade I would guess.

https://www.thepioneerwoman.com/food-cooking/recipes/a11695/my-favorite-meatloaf/

[Mosca]

That woman knows her stuff. She is disarmingly casual, but her foundation and skills are solid.

[RonB]

She has the best onion ring, (straws), recipe I have found. Or, at least it suits me the best.

https://www.thepioneerwoman.com/food-cooking/recipes/a9883/onion-strings-oh-yeah-baby/

[Spinaker]

I dont have a recipe, although I do love a good meatloaf. My mom used to make it all the time back in the day.

Looking forward to seeing what you come up with. I was thinking of smoking a chuckie or a brisket and using that to make the meat loaf. (Grind it down) I think that would be killer.

[ofelles]

A Paul Prudhomme’s Louisiana Kitchen recipe
Cajun Meatloaf

Yield: 6-8 servings

Ingredients:
Seasoning mix

• 2 whole bay leaves
• 1 tablespoon salt
• ½ teaspoon ground cayenne pepper
• 1 teaspoon black pepper
• ½ teaspoon white pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground nutmeg

Meatloaf

• 4 tablespoons unsalted butter
• ¾ cup onions, finely chopped or shredded on large holes
• ½ cup celery, finely chopped
• ½ cup green bell peppers, finely chopped
• ½ cup green onions, finely chopped
• 2 teaspoons garlic, minced or pressed
• 1 tablespoon
  Tabasco sauce
• 1 tablespoon Worcestershire sauce
• ½ cup evaporated milk
• ½ cup catsup
• 1½ pounds ground sirloin beef
• ½ pound ground pork
• 2 eggs, lightly beaten
• 1 cup very fine dry bread crumbs

Preparation:

1. Combine the seasoning mix ingredients in a small bowl and set aside.

1. Melt the butter in a 2qt saucepan over medium heat. Add onions, celery, bell peppers, green onions, garlic,
   Tabasco sauce, Worcestershire sauce, and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally.

1. Remove from heat and allow mixture to cool to room temperature and remove the bay leaves. Preheat oven to 350°F. (or to smoke: cook in smoker 200°F for 45 minutes then 375°F until the internal temp reaches 160°F.)

1. Place ground beef and pork in a large bowl, add eggs, the cooked vegetable mixture and bread crumbs. Mix by hand until just thoroughly combined, but no more.

1. In center of ungreased 13”x 9” baking pan shape the mixture into a loaf (about 12" x 6" x 1½" high). Bake uncovered for 25 minutes, then raise the heat to 400°F and continue cooking until done, about 35 minutes longer.

1. Serve immediately as is or with Very Hot Cajun Sauce. (recipe below)

Very Hot Cajun Sauce

Yield: about 3½ cups

Ingredients:

• ¾ cup onions, chopped
• ½ cup green bell peppers, chopped
• ½ cup celery, chopped
• ¼ cup vegetable oil
• ¼ cup plus 1 tablespoon all-purpose flour
• ¾ teaspoon ground cayenne pepper
• ½ teaspoon white pepper
• ½ teaspoon black pepper
• 2 whole bay leaves
• ¼ cup fresh jalapeno peppers, minced (see note)
• 1 teaspoon garlic, minced
• 3 cups beef stock

Note: Fresh jalapenos are preferred; if pickled ones are used, rinse as much vinegar from them as possible.

Preparation:

1. Combine the onions, bell peppers and celery in a small bowl and set aside.

1. In a heavy 2qt sauce pan heat the oil over med-low heat to about 250°F. Whisk in flour a little at a time until smooth. Continue cooking, whisking constantly, until the roux is light brown, about 2 to 3 minutes (being careful not to scorch the roux or splash on your skin!).

1. Remove roux from the heat and with a spoon immediately stir in vegetable mixture, red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add bay leaves, jalapeno peppers and garlic, stirring well for about 2 minutes, stirring constantly. (we’re cooking the seasonings and vegetables in light roux and the mixture should, therefore, be pasty). Remove from heat.

1. In a separate 2qt saucepan, bring the beef stock to a boil. Add the roux mixture by spoonful to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to about 3½ cups, about 15 minutes.

1. Skim any oil from the top and serve immediately.

[JCBBQ]

Sweet! Thanks.

[fzxdoc]

Oooh I like this one. I really like the grated or super finely chopped veggies. I really dislike seeing medium-chopped pieces of flabby onion and other veggies in the loaf. To me they should bring the taste but not be very visible.

Kathryn

[STEbbq]

Meatloaf is one of those foods that I have never had a “good” meatloaf. I know it can be great but it is the same with my wife’s experience. I figure I have one shot to make a great meatloaf or we’ll never make it again because our experience has been it is universally bland. Looking at these recipes I know we just had terrible meatloaf. What a dilemma. How do I motivate myself here?

[Bogy]

In our family I'm the one who makes meatloaf. I'm not sure if my wife ever made one. Her mom used to make something like a cross between a meatball and a meatpatty, and that's what she would make, which strangely enough one of our daughters would eat, while she wouldn't/couldn't eat a regular meatloaf. Traditionally, I just throw in whatever sounds good that day, and have done either a topping of BBQ sauce or some kind of mushroom concoction on top. For the last few years I've been using Meathead 's meatloaf recipe, at least as a starting point. Biggest change is that I did what my mother did, which was to put the meatloaf into a loaf pan to cook. Now I roll it into a 3" cylinder, and usually smoke. My wife thinks I make to much, but what's meatloaf without leftovers? My daughter and her family were living with us a year ago waiting for their new house to be finished. I made meatloaf one day, and my daughter was intrigued by the cylinder, she was still making meatloaf in a loaf pan like she had seen me do while she was growing up. Her family loved it, gives the meatloaf a little bark.

[Murdy]

" something like a cross between a meatball and a meatpatty"

Did she come from a German background?

https://www.thespruceeats.com/basic-frikadellen-1447071

Used to love these when I was stationed in Germany.

[Bogy]

Murdy German was one of the branches of the family tree. Her family first came to North America in 1620, so there's a little of everything in there. I don't think her's were as "exotic" as that, but they did look about the same.

[Starsky]

No real recipe. I just go through the spice cabinet and see what appeals to me at the time

[tstalafuse]

This is my favorite, and I just made it last week. The recipe calls for cooking in the oven, but can be placed on a frog mat in the smoker.

1 1/2 pounds ground beef
1 cup fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
2 egg
1 1/2 teaspoon kosher salt (or less, to taste)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 cup grated parmesan cheese

Sauce…

1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of sauce mixture, and Parmesan cheese.

Form into loaf. Place into shallow 9 by 13 in. pan or bread loaf tin, lightly oiled.

Bake in a 350°F oven for one hour and 15 minutes, basting occasionally with remaining in sauce.

[JCBBQ]

Thank you!