The Best Meatloaf by bitsymom

[fatkat]

bitsymom
Posted October 30, 2004 09:42 AM

I know, another meatloaf recipe. But this is the best meatloaf I have ever had! The topping may be a little too sweet for some...my DH likes it better without.

2/3 c. Italian breadcrumbs (plain will work)
1 c. milk

1 1/2 - 2 lbs. ground beef
2 beaten eggs
1/4 c. minced onion
1 teas. salt
1/8 teas. pepper
1/2 teas. sage (optional)
garlic

Soak breadcrumbs in milk. Mix all other ingredients well and then add breadcrumb mixture. Pour topping over (see below) and bake at 350 degrees. (1 1/2 hour for one large loaf pan and 1 hour for 2 small loaf pans.)

Topping (can double if making large loaf)
6 Tb. brown sugar
1/2 c. ketchup
1/2 teas. nutmeg (optional
2 teas. dried mustard (can use regular mustard)
Mix all together and pour over loaf.

[fatkat]

carol
Posted October 30, 2004 10:39 AM

I judge all other meatloafs by this childhood standard (comparision to my Aunt's recipe).
This sauce for the top is incredible. I have to have a sweet sauce like this on my meatloafs.


AUNT RUTH'S MEATLOAF

Mix 2 lbs. ground beef (I use the leanest) and 1/2 lb. pork (sometimes I don't use pork and add the .5 lb to the beef).

2 eggs
1/2 cup milk (I use skim)
2 slices of bread crumbled (white or wheat)
salt n pepper to taste
1 small onion chopped(I use Vidala)

Form into a loaf; put in loaf pan and bake 1 hr at 375 degrees. (I usually bake 1 hr 20 mins).

AUNT RUTH'S PIQUET SAUCE FOR MEATLOAF

1/4 cup catsup
3 TABLESPOONS light brown sugar
1/4 tsp. nutmeg
1/2-1/4 tsp. dry mustard
1/4 cup of orange juice

Mix thoroughly and brush on top of meat loaf. Begin baking loaf and baste meatloaf again 20 minutes before meatloaf is done.


**Bitsy, Your recipe is close to mine. Minus the OJ added.***

[fatkat]

barbev
Posted January 23, 2006 02:24 PM

got this recipe from the old Mike Douglas Show. James Coco was a great comedian, but also a great cook. His meatloaf was featured on the show and this is it.

JAMES COCO'S MEAT LOAF

Preheat oven to 350 degrees
2 lbs. of ground beef
1 Cup of bread crumbs (I use seasoned Italian and eliminate the Oreg ect.)
10 Slices of boiled ham (lean) (optional for me)
1 Mozzerela cheese ball
1 Cup of tomato juice (I like Del Monte Spanish style sm can)
1 Egg
1 Garlic clove
Oregano, basil, salt & pepper (to taste)
Aluminum wrap

In a bowl mix together ground meat, bread crumbs, tomato juice, egg, minced garlic, salt and pepper. Take the meat out of the bowl and place on a piece of aluminum foil (I use the 18" roll and cut off about 17"-18" so I can make a big fold) Flatten hamburger into an oblong shape. Place ham slices on top. Grate mozerela cheese over ham. Make into a roll using the foil to help so the cheese and ham end up in the center. Place seam side down into a roasting pan and cover. Place into oven and cook for 1 hour @ 350 degrees. Serves 6

I use 1 lb. hamburg,1/2 cup of tomato sauce, 1/2 cup of the Italian bread crumbs and...no ham...and cut down the mozzerela to 1/2 a small round. Salt and Pepper to taste. After I flatten the hamburg to about 1 to 1 1/2" thick (use your own judgement just so you can roll it closed), I line the center with the mozerela and then "roll" the oblong with the help of the foil...just like you would do a crescent roll. I then take a loaf pan and pour some Del Monte tomato sauce to cover the bottom of pan so won't stick. Place the "rolled" meat into the pan, seam side down, and pour the rest of the tomato sauce over the whole top. I add about 3 tbs. of water around sides over sauce on bottom so it won't be too thick. We still have leftovers. Sometimes I also add some chopped onion.