Making Meatloaf Article -
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Making Meatloaf

Explore the endless variations on this versatile American classic.


Not just delicious, meatloaf is also easy and inexpensive to make. The mixture can be stretched with veggies, bread, and grains. Meatloaf's small amount of meat feeds a large number of people, and all the non-meat additions make the meatloaf taste even more delicious!

Meatloaf Miscellany

For the all-important "meat" part of your meatloaf, pure ground beef might be the standard, but you could also use any combination of ground beef, pork, turkey, veal, lamb, chicken, or sausage. Add fresh or dry bread crumbs, seasoned stuffing mix, crushed crackers, rolled oats, textured vegetable protein, or bulgur that's been plumped in warm water.

In the vegetable department, try:

  • Grated carrots or potatoes
  • Diced onions, celery, or bell peppers
  • Chopped tomatoes or spinach
  • Asparagus spears
  • Minced garlic
  • Canned, roasted, or fresh chiles
  • Corn kernels
  • Dry soup mixes or dry salad dressing mixes.

Try a little crumbled blue cheese or feta, or grate some Parmesan or Cheddar into the mix. Toss in one or two of your favorite condiments to boot: ketchup, mustard, steak sauce and Worcestershire are just the beginning! Don't forget the fresh or dried herbs; a little spice is nice, too. For really juicy meatloaf, mix in about 1/4 cup of liquid such as broth, vegetable juice, tomato sauce, wine, beer, or milk. Add a beaten egg to help bind the mixture.

To add a little extra excitement to your meatloaf, use half of the meatloaf mixture to form a bottom layer a couple of inches thick, then lay a few rows of long, thin strips of blanched vegetables such as carrots, bell peppers, or asparagus spears down the length of it. Use the rest of the meatloaf mixture to cover up the veggies--be sure to seal the edges completely. When you cut into the meatloaf, each slice will have bright, appetizing stripes of color through the middle. You could even try this trick with a few hard-cooked eggs lined up end-to-end!

Lighten Your Loaf

Comfort food does not always have to be super-fattening food. Meatloaf can taste as delicious as it ever was while still being lower in fat. To lighten it up, use half or all ground turkey, use less meat and more veggies, and cook the meatloaf on a rack or broiler pan to allow the grease to drain off (or drain it from a loaf pan midway through baking). You can also buy a disposable aluminum pan and poke holes in the bottom of it: set this pan in a larger baking pan on top of a rack and the grease will still drain off while the loaf cooks.

See our Complete Collection of Meatloaf Recipes.

mimi davis 
Jun. 10, 2009 5:25 pm
Great advice here I'm off to the kitchen to start my meatloaf. Thanks.
Jun. 21, 2009 7:36 pm
Can't wait to make my meatloaf. I would like to see a meatloaf recipe using ground turkey.
Jun. 25, 2009 3:54 pm
Great stuff! I love to get creative with cooking, but sometimes need a few new ideas.
Jun. 30, 2009 1:33 pm
Thanks. I've always wanted to know how to do it without fear! Even I can handle this.
Jul. 16, 2009 9:55 am
I was just thinking of asking a question regarding ways to keep the meat from basting in the grease while it cooks. I never thought of using a broiler pan!
Jul. 19, 2009 10:12 am
I do my meatloaf w/ground turkey all the time, a lot less greasy so be sure to cook it about a quarter less time then you would with ground beef
Jul. 19, 2009 11:12 am
I have tried so many variations thru the years. I start out with the usual. I use 2 lbs. of ground sirloin and 1 lb. of lean ground turkey, eggs, bread crumbs, parsley, garlic and onion powder and some grated parmesan cheese. I grate an apple and a potato and mix in. Sometimes I'll add a grated sweet potato and apple, chopped red or green peppers also gives the meat loaf a nice flavor. Then I add in some sour cream. I always make a large meatloaf so we can have it on the side with pasta, or mashed potatoes and a veggie, or even a meatloaf sandwich. My mother had a recipe where she added red beans. Airama
Jo Loflin 
Aug. 8, 2009 11:55 am
how do you keep the meatloaf from shrinking?
Aug. 18, 2009 1:30 pm
BARBIEMAC, instead of using ground beef you can use ground turkey, that is all that I use and have ever used in 13 years I don't remember the last time I used ground beef.
Aug. 21, 2009 6:06 pm
Another trick I've used and works GREAT is to line the bottom of your pan with bread slices! Yep,it'll completely absorb the grease from your meatloaf! A Friendly Reminder: Don't forget to remove the bread before you slice and serve!
Aug. 22, 2009 11:23 am
There are some turkey meatloaf recipes on here that look really good!
Rebecca Thomas 
Sep. 7, 2009 8:46 am
I like to add fresh chopped mushrooms-it adds volume. They are so good for you and kids don't notice them!
Sep. 7, 2009 5:06 pm
Ilike to bake the meatloaf in round shape, and make a hole in the middle like an angel food cake. It cooks evenly, and can be sliced in wedges for serving.
Sep. 10, 2009 2:49 pm
I'm going to try this out tonight for dinner. Sounds gooood.
Gail English 
Sep. 15, 2009 2:53 pm
so true
Sep. 16, 2009 11:19 am
I have never tried making this dish, but it sounds good. Also the presentation of it, when sliced with the veg. colours showing, is a must for company! I guess you could make a version of this with chillie ingredients, but make it solid enough to slice, and serve with a salsa sauce and tortillas, or hot naan bread, and fresh salad.
Sep. 26, 2009 8:00 am
Does anyone know if you can mix together a meatloaf and then freeze it uncooked? I was worried about the raw eggs--any info would be helpful. Thanks.
Sep. 26, 2009 9:46 am
Yes you can freeze it uncooked. I normally do my mixture then cut it in half. Cook one, freeze the other half.
Sep. 26, 2009 8:17 pm
REally moist meatloaf use the standards, beef or turkey, bread crumbs, minced onions/onion soup mix/or a real onion, add a can of cream of mushroom soup, milk and two eggs. Very moist, I also add a selection of cheeses, but, I am going to try pepperoni in mine tomorrow.
Oct. 1, 2009 3:15 pm
I saute chopped celery,onions, & garlic, and add to my meatloaf , it's faboulous !
Oct. 5, 2009 9:22 am
Great Ideas here. I am going to do mine without bread crumbs for the first time, I am trying a new way of eating for that requires I cut out grains and breads for the next 2 weeks. Anyone ever try making meatloaf without bread or grains and do ya know how it holds up?
Oct. 8, 2009 7:32 am
tammy: instead of bread crumbs add parmesan cheese. that works for breading chicken without breadcrumbs as well.
Oct. 8, 2009 3:21 pm
For those who wish to cut back on the grease from ground beef, try ground turkey on all meatloaves. Works great with meatball recipies too!
Oct. 10, 2009 12:56 am
I have used instant potatoes in my meatloaf for years instead of bread crumbs. Works great and the kids love it!
Oct. 10, 2009 4:08 am
My eternal searh continues for the all-time great meatloaf. After 30+ years it still hasn't happened - I have tried everything and anything but as a friend once said to me, "Meatloaf isn't steak" but I continue to try yet another new meatloaf recipe - perhaps SOMEDAY!!!
Dick Allen 
Oct. 10, 2009 11:12 am
When we were able to get the small individual boxes of cereal, I always used a small box of cornflakes.
Oct. 11, 2009 5:54 am
I like to flatten out meat mixture on waxed paper, and add a layer of ham slices and a layer of spinach(frozen chopped spinach that is thawed and excess water squeezed out). Roll loaf up carefully and at the end of cooking time, add slices of swiss or cheddar cheese to melt on the top. When you cut into it , it is swirled like a jellyroll!! Both fun and delicious!!
Oct. 16, 2009 9:54 am
What I do when making a meatloaf is putting a layer of crackers at the bottom of the pan, the loaf on top so the crackers soak up the juices from the meatloaf so your loaf is not floating in fatty juices.
Oct. 17, 2009 8:43 pm
We love meatloaf. My husband is a hunter, so we make venison hamburg with some pork sausage to keep it moist, then add the veggies and spices. It is wonderful!!
Oct. 25, 2009 6:11 am
Meatloaf time is also the time to clean out the fridge. Use up little bits of leftover chili sauce, salad dressing, salsa, taco sauce, whatever is in there. Add to the meat mixture, top the loaf or serve as a sauce on the side. Of course it's difficult to give friends the recipe, so I just call it "clean out the fridge loaf".
Oct. 25, 2009 8:49 pm
i usually sautee chopped onions, chopped garlic and chopped tomatoes let it cool off then add to my meat mixture i dont always use bread crumbs, and instead of parmesan when im out i just use any dry cheese i have in hand. also whorsteshier sauce always adds a great flavor. As a side to meatloaf i love veggies sautee a little butter add a little soy sauce.. mmm.. delicious.. not low on calories though!!
Oct. 25, 2009 8:53 pm
i almost forgot.. the last 30-45min i like to baste the top of the meatloaf with a sauce consisting of ketchup, liquid smoke,a hint of mustard, and a hint of worshteshier, salt n pepper to taste, my husband loves this!!!!
Oct. 28, 2009 7:40 am
Ella Mae 
Nov. 3, 2009 7:53 pm
I love meatloaf but make mine a little differently. I use ground beef and to the ground beef I add 1 envelope of Onon soup mix then I add Italien bread crumbs. I add a egg or 2 then I add Kraft Bar B Que sauce depending on the texture I may add some Ketchip too. I mold it into a loaf pan and cook it for about an hour, just before it is cooked completely I make a mixture of Ketchup, brown sugar and worchester sauce and spread over the top to finish the cooking.
Nov. 9, 2009 4:33 pm
I used manwich sloppy joe mix to make meat loaf its great. Just hamburger 1/3 can of sloppy joe sauce an egg and some quick oats or instant mashed potatoes and about 10 mins before its done put some sloppy joe mix on top. Easy and Cheap.
Nov. 13, 2009 6:43 pm
I use a pan made just for draining off the fat. It is actually two pans, one fits inside the other. The inside one has drain holes in the bottom and that is where all the fat goes. Easy cleanup and less fat. I love it!
Nov. 14, 2009 4:48 pm
I like To Use Stovetop Stuffing in a Pinch, Spices and Bread All There!!
Nov. 15, 2009 11:06 am
When I make my meatloaf, it doesn't hold the shape of a loaf. It's good, just can't slice it - it's all crumbly. What am I doing wrong?
Nov. 16, 2009 6:58 am
To SSM125 - I have the same problem. My meatloaf is always crumbly and never slices well. I use the typical ingredients - eggs - bread crumbs - onions - seasonings. Why does it keep crumbling?
Nov. 19, 2009 7:06 pm
1. If the loaf doesn't have moisture, broth-water-even wine can be added but add water to it too, then your meatloaf may be too dry to stay together. Also, excessively lean meat hasn't enough fat to bind the loaf so you might try adding a little olive oil, which is lo in saturated fats and the taste may be modified by adding a clove of cracked garlic into the bottle a day before you use it, you can also add spice to the oil to your taste. Hope this helps..Pat & Nettie
Nov. 24, 2009 1:13 pm
Jenny, that's a great idea! I had a special pan with holes in the bottom but the loaf clogged up the holes and the loaf was swimming in the grease... ew. The crackers will absorb the grease... Great! I'll give it a try! Thanks!
Nov. 25, 2009 9:57 am
I drain my loaf 1/2 through and again just before letting it sit. I use the Lean Ground Turkey with various minced veggie, canned tomatoes if I dont have fresh ones and puree well, with egg white and it comes out wonderful! Good luck to all!
Dec. 1, 2009 8:04 pm
Seems nice and light for the kids. will try this,this xmas for Noche Buena.
Dec. 20, 2009 12:40 pm
Does anyone know a meatloaf recipe without using eggs as the binding? My son loves meatloaf, and we just found out he is allergic to eggs! Thanks for the help.
Jan. 2, 2010 6:03 am he allergic to the yolk only?..if so go with the egg whites they sell in a carton...i think they also have the eggfree kind..look it up at your grocery store..milk and cheese department.
Jan. 3, 2010 8:55 am
To help eliminate the grease from the loaf I put 3 or 4 celery stalks lengthwise on the bottom of the loaf pan, which elevates the meat and the juices go over the celery to the bottom of the pan. When It's finished, I take the celery cut it up and serve on the side. It's really good.
Jan. 8, 2010 3:16 pm
I use salsa to give my meatloaf a nice kick. I bake the loaf on a rack that fits my roasting pan.
Jan. 11, 2010 6:30 am
My huaband likes a firm meatloaf not soft or mushey. Would adding 1 extra egg firm it up/ I usually use 1-1!/2# grond beek 85-90% lean. Green peppers and crakers and cheese,onion kethup and wostershire. But only 1 egg.
Jan. 19, 2010 8:37 pm
Poor bubbawubbee has cooked for 3 hulking boys, husband, self & grandkids for over 50 years & the threat of "Meat Loaf for supper" still sends them into fits of horror! I went thru the empty table syndrome on meatloaf nights for so long I finally just quit trying to make one any of us would eat (I had to finish them all myself so finally said "never again") Wish I COULD find a GOOD recipe for a good meatloaf. I've tried them all over the years & not found it yet. Guess I'm hopeless.
Jan. 19, 2010 9:29 pm
Great! I can't wait to serve this on my daughter's birthday party. Thanks.
Jan. 26, 2010 12:47 am
When I make meatloaf I put the meat in the food processor and grind it finer. A blender will work too. I put all my wet ingredents with the onion and seasonings in a blender too. This works nice for those who hate onions. Then I mix the ingredents with the meat by hand and then add my dry ingredents and mix with hands. This gives a nice even blending of everything.
Jan. 31, 2010 8:51 am
I make my meatloaf like a Pizza. I add sausage, peperoni diced, onion, italian bread crumbs, green pepper. then instead of catsup I use pizza sauce. and finish it with shreaded cheese before it comes out of oven.
Feb. 14, 2010 6:10 am
I always form my loaf and lay it on a rack on a foil lined cookie sheet and bake it, the fat drips onto the sheet pan and the meatloaf is not swimming in grease. My mother always made a fantastic sandwich filler, just make a standard meatloaf, but fill your pan half way, then lay sliced dill pickels all over it, and top with the remaining meat mixture, bake and chill, slice for really yummy sandwiches, she always served them with her homemade tomato butter and chili sauce....YUMMY
Feb. 18, 2010 3:09 pm
Thanks for the suggestions. I hollowed out a bread bowl to put meat loaf mixture in. YUM its cooking as we speak.
Mar. 15, 2010 12:36 am
I haven"t tried any meatloaf recipes because they all sound so YUMMY! Got to try some of them.
Mar. 21, 2010 1:05 pm
There must be something wrong with me! I have ()almost) never tried a meatloaf I didn't like. I have been sitting here drooling while reading the variations that these great cooks hare are using. Too many recipes and too little time! Lilipop, I'm with you, I cover a cookie sheet with aluminum foil for easy clean up and place a hand formed loaf on the sheet. I place a couple strips of uncooked bacon on top for some extra flavor while baking. I pour tap water onto the cookie sheet after placing it in the oven... the steam seems to prevent a hard crust from forming. After removing from the oven I place the hot loaf on a coffee fiolter to absorb any extra grease, at times I have placed a folded paper towel down first. Any hot grease is removed very fast! Remove from coffee filters and place on serving plate. Meat loaf is great hot or cold!
Mar. 21, 2010 1:06 pm
Sorry about my typing skills!
Mar. 29, 2010 7:23 pm
I had dinner with a family native to Finland & they added shredded beats to the meatloaf... I swore never to let beets pass my lips until I tasted that! It was moist and delicious. It gave it an attractive look as well.
Apr. 7, 2010 10:56 am
looks good I will try this one thanks :) jj
Apr. 13, 2010 5:12 am
For a stuffed meatloaf I start with a basic recipe, flatten out on a sheet of waxpaper (like luvz2cook), place a health layer of bagged dry stuffing mix & shreaded cheese, then roll it up, pinch the edges shut and place in the pan edge down. Tastes great and has a unique presentation when sliced.
Apr. 15, 2010 8:03 pm
I use half beef half turkey meat. At least part of it is low fat... love it.. still gets the beefy flavor but not as greasy...
Apr. 17, 2010 12:39 am
Best meatloaf recipe the cheeseburger meatloaf from this site.Not healthy but low carb and soooo good.
Apr. 17, 2010 10:44 am
Carebear - I agree - the Cheeseburger meatloaf is a great one! I am on the low carb diet as well. One thing I always do is add 1/2 can of tomato sauce to make a low carb meatloaf more tender...since the lack of bread crumbs tends to make a loaf so tough :(
Apr. 22, 2010 6:47 pm
You are all missing a very important part. Use 1/3 # each of beef, pork and veal. Adds to the moistness and flavor. and then, as someone said, empty the fridge. Worcestershire sauce, Ketchup, mustard, bread crums, egg yolk or two, chopped onion - whatever. A little bit of this and a little bit of that. Do not form into a loaf pan but form into a loaf shape on a pan. About a half hour before done add your glaze your use 1 can Franco American Beef Gravy and 1 can tomato soup, undiluted. Can add some brownsugar to that, or a touch of OJ. Mix and pour on top and you've got a gravy for the mashed potatoes. (I usually double the soup and beef gravy, its soooooooooooo good. But yeah I add in what you want. After what I read, I will try turkey stuffing next time for the extra texture and flavor. COMFORT FOOD! I must have this with corn and mashed potatoes so you can mix... wOOhOO and then the sandwiches. The possibilities are limitless. How about some cranberris in there. A f
Apr. 23, 2010 8:04 am
I make a turkey meatloaf that is just the easiest ever. Two pounds of ground turkey*, a box of Stove Top Stuffing mix, chop a small onion and break a couple of eggs. Swish together thoroughly and put in a 9 x 12 baking dish that's been sprayed with non-stick. Bake at 350 for about 30 mins or until it has pulled loose from the sides of the pan and is browned. Serve with cranberry sauce and it's like Thanksgiving in the middle of the work week. I occasionally add half a can of very well drained whole-berry cranberry sauce to the meat mixture, mixing the cranberries in last so as not to crush the berries. This meatloaf can be conbined and placed into a one-gallon freezer bag. Flatten it out to fill the entire bag so it'll thaw more quickly. You can go from frozen to the table in less than one hour. *Do not use the 99% fat free turkey meat--it's too dry. 
Apr. 28, 2010 10:24 am
When making mear loaf do you pat it hard or lose? mine always comes out not so juicy and kinda hard
May 20, 2010 4:17 am
Thank you all for such great suggestions! I hardly know which to try tonight ! My husband is not a veggie person, but I KNOW he will eat any kind of meatloaf, so veggies and the mashed potatos instead of bread crumbs will be added tonight ! I am a longtime Weight Watcher so trimming things down for us both is handy
May 31, 2010 6:56 am
I have been using 1/3 lean beef, 1/3 turkey and 1/3 tvp to stretch the meat further. Usually I use onion soup mix, bread crumbs, egg, tomato sauce. The last time I added chopped frozen spinach and a can of chopped tomatoes and everyone loved it. Oh - and I always bake my meatloaf in muffin pans - "meat muffins" perfect serving size and freezes great.
Jun. 21, 2010 6:30 am
I put in a box of stove top stuffing instead of the bread or crackers. It tastes really good and gives the meatloaf a really nice flavor. Also I tried making my meatloaf in muffin tins and that way you have even portion sizes to eat. No need to cut them.
Jul. 5, 2010 9:18 am
I BBQ a meat lorf. Tastes great when a little mesquite chips are added to the fire. Indirect cook it in one of those meat loaf pans with holes in it so the grease runs out into a aluminum pan with a little beer in it. Use a meat thermometer to see when its done. Delicious.
Jul. 21, 2010 10:30 am
I've always thought meatloaf lacked something in the taste department... even with trying several different recipes. A hint my mother told me was to add scalded milk. Place milk in saucepan an bring to a boil a few times (milk will rise each time), without burning the milk and add it to the meat mixture. Works!! No more bland meatloaf taste.
wendy coombs 
Jul. 23, 2010 10:09 am
I always add 1/2 cup of applesauce to my meatloaf.
ceil mead 
Jul. 30, 2010 12:24 pm
I really like all the ideas. If you have company on meatloaf night try putting depending on size 4 or 5 hard boiled eggs in the middle of your meatloaf, when you cut into it. it looks really pretty.
Sep. 15, 2010 12:24 am
Ihave always made wonderful meatloaf, and I have eaten some of the best(my mother's everything she cooks is unbeliveable!!)but most people's meatloaf is very hard and crusty on top.(just cover with aluminum or glass dish cover and cook very slow) you can't go wrong!
Oct. 20, 2010 12:34 am
why is my meatloaf always so soft,I add gr.beef,eggs,breadcrumbs,ketchup.WHY?????
Oct. 20, 2010 6:50 am
Our family likes meatloaf made with ground beef, oatmeal, beef base, chopped onion, eggs, and rubbed sage. The kids really like it. If I am in a hurry, I will bake them in muffin tins which is fun for the kids because they get their own individual meatloaf and it is really quick to bake that way too!
Oct. 21, 2010 3:59 pm
Ground Turkey too dry and ground beef too greasy? Half turkey/half ground beef is the only way to go! There is no dangerous-to-pour leftover grease, and easier clean up.
Oct. 27, 2010 4:51 pm
I love the idea of baking the meatloaf in muffin pans, can't wait to try it! Question though. Do you fill the cups all the way up to the top or half way? and do you line with paper cups or grease with oil?
Oct. 31, 2010 4:50 pm
I make my meatloaf with half beef and half turkey, use breadcrumbs etc but still get mealoaf that falls apart. Help!
Nov. 3, 2010 9:48 am
I adore meatloaf, and have always made it for my brothers, father, husband, and two sons, and now a grandson! The extras that I use are garlic and horseradish. I love the bacon on top too. Ilove all the ideas I've read here. Thanks, now I can try new ones!
Nov. 10, 2010 6:36 am
when you make in a muffin tin how long do you bake them?? and what temp?... whenever i make meatloaf it always takes sooo much longer than the recipe says...HELP
Nov. 13, 2010 2:22 pm
I love meatloaf so does my husband and all the different ideas that I have used from Allrecipes and I intend to keep using the receipes.Thank You
Dec. 1, 2010 10:28 am
I have lost my mom's meatloaf recipe using saltine cracker crumbs, Campbell's tomato soup, dried parsley, beaten egg, onion (dried or fresh), salt/pepper, worcestershire sauce, and, of course, ground meats. I would like the proportions, and any other ingredients, if anyone has this. Thanks!
Bec C 
Dec. 2, 2010 8:13 pm
I always use a mix of ground beef and pork in meatloaf, or any recipe calling for ground meat. Just gives it something extra. I know this may sound gross, but crushed potato chips as well as breadcrumbs adds a bit of flavour too
Dec. 11, 2010 4:26 am
Interesting article here and about using turkey, do it. Turkey is bland so be sure to use seasonings such as cumin, Montreal steak seasoning, marjoram, mustard, and my all time favorite Cavender's all purpose Greek seasoning. A little of several or to your taste. Follow normal receipe for a meatloaf of your choice. I also make spaghetti sause with turkey. Yum!
Dec. 29, 2010 9:36 am
grreat recipes....for dry mix , i add liptons veggie mix... it comes out so moist. I'm going to try the grated apple next time.
Jan. 2, 2011 11:23 pm
I make my meatloaf with ground beef or deer meat, horseradish, ketchup, 2 eggs and bread crums then I put bacon strips across the top and draw a zig zag sign on the top of the bacon with ketchup. After cooking for an hour I drain the grease from the top and then serve. I serve it with rice. The bacon on top with the ketchup is amazing!
Jan. 8, 2011 8:25 am
we thru in instant oatmeal as binder to meatloaf instead of or in a half to half ratio bread crumbs..usual others onions egg milk to moisten ketchup spices of choice and sometimes cream mushroom soup in mix and sometimes not...ketchup laced w a bit of brown sugar & dash mustard on top or just cream of mushroom on top during last half hour or so.
Jan. 8, 2011 11:49 am
My Mom taught me to form the meat loaf in the shape I want and to take a long piece of aluminum foil, fold it in half and in half agin legnthwise so that it is about 18" x 4" then wrap the foil around the meatloaf to keep it's shape while baking and put it on a broi;er pan to catch all the grease you don't have to have in your mealoaf. It relly works well.
Jan. 18, 2011 3:47 pm
I normally take out the loaf pan when halfway cook and discard all the grease in the sink or in a bowl. Tilt the loaf pan in its corner and the greasy juice will just flow out steadily...I can't stand greasy meatloaf. I've been invited to dinners where the host serves meatloaf and here it is ...the ground meat just seating on the grease juice (yuck)...but of course to be polite I don't say anything.
Jan. 19, 2011 6:11 pm
Meat loaf is one of my DH and my favorite. With 2#'s of any combination of ground meat I add one egg per # and one extra (3). I use oatmeal as a binder, some milk and bar-b-q sauce for flavor. I bake one (adding more bar-b-q sauce on top), with the other one I line a loaf pan with plastic wrap, add the meat mixture and freeze it. When frozen remove from the pan and wrap with foil and/or freezer paper. Return to freezer and you have your loaf pan back. When your ready to make you next loaf, unwrap and put it back in the pan and defrost. Bake as usual and enjoy! Great for working folks.
Jan. 23, 2011 2:56 pm
Have developed an allergy to tomatoes/tomato sauce ketchup! Any suggestions for another binding agent for meatloaf? I have heard of using beef gravy? Any other suggestions would be welcome. Thanks!
Feb. 4, 2011 10:03 am
My family's favorite is a Greek-inspired meatloaf: add oregano, red wine vinegar, feta cheese, sun dried tomatoes to meat mix.
Frank Collier 
Feb. 19, 2011 6:50 pm
I'd like to make one of each
Feb. 20, 2011 12:38 pm
To Lisabee88: Please post your recipe for Greek meatloaf!
Mar. 4, 2011 7:12 pm
My meatloaf (no matter which recipe I use) is always so moist that it falls apart. I would love to be able to have beautiful slices. Any suggestions?
Mar. 4, 2011 9:58 pm
i recently posted a recipe on here for meatloaf...mama shea's best ever is a great recipe...but needs to be tried once as is before modifying it..because it is delish..check it out. let me know what you think.
Mar. 7, 2011 3:27 pm
her is a suggestion when making this add a little bit of milk to the mix the meatloaf come out moist and for a topping take a jar of chili sauce and add 2 tablespoons of grape jelly. I was taught this from a good friend it is so good
Apr. 25, 2011 8:37 am
I always use barbecue sauce and cabbage ( 1 bag of slaw }in my meatloaf. 1 bag of slaw to 3 lbs of meat. Most of the time I use 2 lbs of ground beef and 1 lb of sausage. Mine is never the same because I vary with herbs and seasonings. Onion, garlic, salt, pepper, cumin, paprika, rosemary, ETC.... It is so... good. Play with it and enjoy.
May 5, 2011 11:29 am
I like to add horseradish to mine! I also put bacon on top and squirt a zig zag line with ketchup across the top. Cook uncovered. The bacon is so good!
May 14, 2011 8:40 am
What fantastic ideas! Thanks everyone. I am going to try among other things a disposable aluminum bread pan and poke holes on the bottom and place a metal pan underneath to catch the grease. Although I use pretty lean ground beef I still want to see what drains off. Thanks for the great posts. :)
Jul. 13, 2011 3:47 am
I love all these new ideas! I have had a challenge cooking for a picky eater, and even though he wants me to make meatloaf, he often finds something to complain about when I do make it. So I found this page by searching for new ground beef ideas...since I felt stuck in a rut and out of ideas! This page alone has plenty fresh ideas to keep me going awhile, thanks everyone! I can see now that I was not creative enough - I mean, who would have thought to add instant mashed potatoes instead of bread? Or apples... I like the bacon idea, perhaps even roll that into the yummy meatloaf coming up for supper!
stacey martinez 
Oct. 5, 2011 5:51 pm
what happens if you forget an ingredient and put it in after you have already been cooking the meatloaf
Nov. 4, 2011 8:24 am
I dearly love meatloaf. You all have given me some great ideas to try again. I put in 1/2 can of cream of mushroom soup and 1/2 can of tomato soup into the meat mixture Then use the rest for the top at the last of the cooking time for a gravy type topping. My main concern is that it comes out crumblably. It is hard to make nice clean slices when it just falls apart. I use saltine crackers usually but going to try the stuffing Idea or the instant potato flakes,I put in one egg I am not sure if I should put in two or just what to do to have it come out sliceable. it always taste good but I am stuck on what to do to keep all together. I do want you all to know I am becoming the cook my husband doesn't think I am, but he even saids I am getting better. with the help of this site and all of you. Thank YOU
Nov. 8, 2011 3:48 pm
i like the onions and celery and garlic sautaed , egg, breadcrumbs then I add some tomato paste 1/2 -2/3 can nice tomato flavor my mom use to put strips of bacon across the top with about 15 min left to cook .
Dec. 2, 2011 8:45 pm
Instead of bread crumbs I use all bran soaked in milk for about 10 minutes. Onions, celery, egg and some spices as well as about a cup of frozen corn. I try different toppings and different spices each time I make it. It is always a hit and no-one is any the wiser about the all bran!
Dec. 2, 2011 8:46 pm
Leftover meat loaf makes great sandwiches and with the bran it stays firm and easy to slice.
Dec. 8, 2011 12:48 pm
I don't like mushy meatloaf either. Crusty top is best. I form mini loaves in a 1/2 cup measure and place them on a foil lined baking sheet. It is easy to pour off any grease. I add celery leaves, soy sauce, a little ketchup, salsa, quick oats, and dry minced onions. (raw onions never seem to get cooked)Salt, pepper, and garlic powder. Everyone who has ever tried my meatloaf loves it.
Dec. 24, 2011 10:45 am
For moist meatloaf: Mix all ingredients except meat. When all is well mixed, add meat and GENTLY mix with the rest of your ingredients. Gently place in Pam sprayed pan and gently shape into loaf. What a difference! Moist, moist, moist meatloaf. Also, I add oatmeal(quick cooking or old fashioned oats) instead of bread-since my husband is diabetic-works well and is healthier, too!
Paul Abele 
Jan. 24, 2012 2:21 pm
I love Grahm Crackers for the bread in meatloaf. Gives a sweet grahmy flavor that's to die for!
Feb. 9, 2012 1:20 pm
Oatmeal is my favorite for meatloaf. I did try the stuffing mix, and it's very good! I've never put milk in it, though. Noone has yet answered "How long to you cook meatloaf muffins, and do you fill the pans to the top?" Would really like to know!
Feb. 12, 2012 8:14 pm
I make a mixture of beef, pork and veal, stuffing mix, egg, milk, chopped green onions, herbs, and Worcester sauce. I place some plastic wrap over a large baking sheet and pat the mixture into a pan shaped rectangle. I then lay some smoked ham on one half, cover it with frozen chopped broccoli, sprinkle on some blue cheese, chopped jalapenos, and Havarti cheese chunks, then roll it up using the plastic wrap to help get it started. Seal the ends and Bake in drip pan on rack. enjoy.
Feb. 27, 2012 12:10 pm
Has anyone tried it without eggs? My son has severe allergy (anaphylactic shock)
Mar. 11, 2012 10:27 pm
I just got so hungry reading all these wonderful ideas and ingredients for the timeless and humble meatloaf. It turns out that it needn't be humble at all, also, it needn't be unhealthy. What a comfort food!
May 3, 2012 1:25 pm
I almost always put my meatloaf on a rack to drain. I line the pan with aluminum foil, so I don't have a bunch of grease to deal with after my belly's full of meatloaf - haha! LOVE me some's a great way to toss together a bunch of stuff that I either got on sale, is about to go bad, or, in the best case scenario, BOTH!
May 26, 2012 12:13 pm
Should a meatloaf be covered or uncovered when baking?
Black Mamba 
Jul. 9, 2012 6:53 pm
I combo ground beef and pork in my meatloaf but I add Heavy cream to make it have a great texture!! The family loves it!!
Black Mamba 
Jul. 9, 2012 6:53 pm
cover the meat loaf always!!
Sep. 19, 2012 3:56 pm
i have made meatloaf many times without eggs try mozzarella cheese as a binder
Dec. 9, 2012 4:36 pm
I have always done a simple meatloaf, hamburger, salsa, crackers, egg, and some seasonings (like powdered garlic, pepper and so on) but every time it just falls apart, I tried more crackers, less crackers, less salsa, one egg, 2 eggs and no matter what it falls apart. Any ideas why??
Jan. 13, 2013 1:52 pm
Pizza roll meatloaf. Regular fav. meatloaf recipe of meat, eggs, milk, broth, veggies, etc. Idea: Flatten your meatloaf on saran wrap or parchman paper. Spread pizza or pasta sauce, then layer of sliced turkey pepperoni (less fat, same flavor in this), and next layer it with sliced provolone, shredded mozzerala, or grated cheddar/moz mix. From a long side Wrap & Roll meat layered with "pizza toppings" - bake on rack or rolled up foil coiled like a rack. LET STAND after baking to allow middle ingredients to "set" abit anyway as you will want to dig in quick. Try mushrooms, bacon, carmelized onions - the sky's the limit - ENJOY - YUMMO!!
fabby alba 
Feb. 21, 2013 11:52 am
Great advice for someones whos new to meat loaf like me!
Feb. 23, 2013 4:08 pm
Thanks, this seems easy enough even for me to try!
Feb. 24, 2013 11:48 am
After 40 years of cooking I've only attempted was a flop. This advise makes me want to appempt it again Thanks
Mar. 3, 2013 9:21 pm
Hi. Just made one with meat veggies and mashed potato flakes on top. So good.
Mar. 23, 2013 6:31 pm
I saute onions until clear, then add celery and about a clove of garlic, carrots and sweet peppers if I have them on hand. Cook all until the onions are caramelized and the other veggies are tender. mix half-and-half low-fat beef and ground pork; mix in cooked veggies. add crumbled bread if you want, then 1-2 beaten eggs & 1/2-1 cup ketchup. Handle only enough to mix, form into a loaf on parchment or waxed paper in a pan, bake. I love it with mashed potatoes, peas, gravy...
Apr. 21, 2013 6:50 am
Thanks guys for all the great meat loaf tips. I love to cook and I'm so glad to have found this web site. Again thanks and happy cooking to all of America's great cooks!
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