Recipe by SMURF12535
"I have tried and tried meatloaf recipes they all fall apart before you get them out of the pan. This meatloaf is very good and sticks together to be served. Leftover meatloaf makes wonderful sandwiches with mayonnaise."
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green bell pepper, seeded and cubed
onion, roughly chopped
3 small stalks
1 1/4 pounds
mild pork sausage
1 1/2 cups
1 (1 ounce) envelope
dry onion soup mix
ground black pepper
1 1/2 cups
I tried this recipe and it has a very good flavor, DIDN'T fall apart and makes excellent sandwiches... This is the one that I've been looking for, for a long time.
I realize I'm in the minority here. The only thing I left out was the green pepper, however I substituted a couple carrots. The pan FILLED with grease which I had to drain out, and then I waited 5 minutes to cut the loaf and it completely crumbled. Maybe I did something wrong but this definately did not work out for me, and due to the overpowering flavor of the sausage, I am not going to try it again.
I slightly modified this recipe, and created a 5 star winner! I sauteed the chopped veggies, then quickly pulsed them in the food processor before mixing with other ingredients. Also, cut the sausage to 1/2 lb, only added 1 cup of milk, 1 cup bread crumbs and ommited the catchup. I am not a big meat loaf fan, but this actually changed my mind. It stayed together, and was awesome!
Soooooo... I was looking for a meatloaf recipe that would be as "generic" as possible. My husband was craving it and I had never made it. I am Peruvian and my husband is Bahamian and in Peru we do not make meatloaf as part of our day to day menu. Anyway... I picked this recipe as the ingredients sounded like a generic meatloaf, but I made a few changes: I did not have the onion soup so did not put it in, I replaced it by 1/4 cup of men-si (tau-si) sauce (you can find it in Asian foodstores). I added 2 eggs and cut the milk in half. We do not have mild pork sausages here in Peru so I replaced it by Argentinian chorizos. I did not cover it with ketchup before baking it. I left the rest just as it said on the recipe and it turned out delicious. My husband said it was the best meatloaf he has ever tried!
This is an excellent recipe. I use Ritz or Townhouse original flavor crackers. Here's a nice little tip for the anti-grease crowd. Line the bottom of your loaf pan with bread. (Two pieces usually does it) Place the meatloaf on top and cook per recipe. The bread soaks up the grease and peels off easily, leaving a beautifully moist yet grease free meatloaf! Bon Appetite!
I've only made meatloaf a couple of times many years ago based off a recipe of my grandmother's. I didn't keep the recipe and she has since passed. This came the closest to her recipe that I found. It turned out great and stayed moist and together. I had to alter it to feed 8 picky people however. I used 3 lbs of beef with 1 lb of ground pork sausage. Some weren't fans of onions, so I replaced the raw onions with about 8 baby portabella mushrooms. I also used red and green bell peppers. I mixed some butter crackers with salted crackers. To help with the size, I kept the milk the same but added 2 eggs. I still used just one dry onion soup mix. I waited to add the ketchup until the last 20 minutes. I didn't have sage so I just left it out. I ended up using 2 loaf pans. My husband was in love. He ate it hot on day 1 and ate cold meatloaf sandwiches on day 2. Everyone else ate it, even my 2 year old nephew. I served it with green bean casserole, cheddar and bacon baked potato halves and baked rolls. It was surprisingly quick to prepare and I was ecstatic with the result.
i'll start by saying i have a favorite meatloaf recipe but was out of eggs, so i found this one as an alternative. i used only ground turkey for the meat, but kept the rest of the recipe the same, minus the green peppers. although i still prefer my original, this helped me out greatly today when i realized i had used the last egg and we had our hearts set on meatloaf. good flavor from the soup mix, i really enjoyed that. thanks!!
Me and my husband absolutely loved this recipe! This was my second attempt at making meatloaf and it was a success!! I think the only thing i did different was that i grated the onion, bell pepper, and celery. I dont have a food processor, and i dont like to bite into the pieces of vegetables, so i grated them instead. I also used just ground beef, and i think i made more than 2 pounds because it didnt fit in my loaf pan. Luckily i had a larger aluminum one that it fit perfect in. I also had to increase cooking time because mine wasnt done in 1 1/2 hours. This recipe is definately a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Meatloaf that Doesn't Crumble
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 249
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