Meatloaf is awesome comfort food with many variations possible. Simple ingredient list or complex. One type of meat or mixture of different cuts? Glaze or no glaze? Serve as main meal or save some for a sandwich next day? Bake it in a loaf pan or on a sheet tray, or even in a cupcake tray? Bake it or grill it with some hickory smoke?

 

How do you like your meatloaf prepared?:hungry::hungry:

My family is split on what they all like so I make multiple kinds. My wife hates glaze,carrots, peppers, smoke flavor etc., so she gets a fairly plain loaf and likes it on sandwiches. I prefer a little more variety.

 

If I only have ground chuck I don't fuss, but like to use a three meat mix of chuck, sirloin and ground pork. Usually in the 3# total range split into two loaves. Egg as the binder instead of a panade. Usually use plain breadcrumbs, but love to experiment(saltines, ritz, panko, even Cheezits). Onions for sure,with carrots every now and then. Thyme as main spice with salt and pepper,maybe some chipotle powder if I'm grilling it. We prefer free form loaves on a sheet tray over loaf pan(too much grease). I've converted 3/5th of the household to a glaze of ketchup, Brown sugar, and balsamic vinegar. Usually baked at 350*. My son loves mashed potatoes so usually serve those plus a veggie.

 

If I'm home alone I spice it up and grill it on my Weber kettle with hickory chips.

"I would do anything for love, but I won't do that"

 

Not a fan of carrots in my meatloaf.

 

But I prefer glaze.

Onions are a must.

Breadcrumbs or crackers are fine.

Not overly spiced...Some salt pepper and garlic is fine.

I like diced green pepper but no one else does...so that's a no go around here.

I always make more than needed, just have left overs for sandwiches.

Always have mashed potatoes and corn on meatloaf night.

 

I love to make a few patties out of the meatloaf mix and bag them up for burgers a day or so later.

May favorite food.

 

Ketchup, onions, breadcrumbs, an egg, beer, and salt and pepper.

I don't like carrots period, so they don't go in my meatloaf. I do like a light glaze on it though, nothing crazy. Onions are a must.I also add green olives instead of much salt, green olives are salty enough. Generally use egg and bread crumbs to hold it all together.

 

I'd like to try meatloaf in the grill with a little smoke added to it. But I would have to do it in a small loaf pan as a sample for myself, I doubt the rest of the family would approve of it not being baked in an oven.

Eating it tonight. Wife usually makes chicken loaf. The glaze has a bit of horseradish in it.

By my Mom, or Mammy's Kitchen. Meatloaf is a complex art and nobody ever does it quite like Mom's. But Mammy's comes closest. And there's nothing like a good meatloaf sandwich fried up.

I grew up on Hackbraten - German meatloaf.

 

It contains ground beef, ground pork, onions, egg, bread, parsley, salt, and pepper.

 

Make it into a big ball. Put in an iron skillet. Top with more onions and a cup of beef broth. Bake at 375 for 1 1/4 to 1 1/2 hours.

 

When done, thicken the broth to make an onion gravy.

 

Serve with mashed potatoes for dinner. Then have meatloaf sandwiches the next day.

Often 1/2 ground pork and 1/2 ground beef. On a shallow rack on top of a cookie sheet.

 

And there's not much better than a next-day meatloaf sandwich.

Any style, any way, anytime.

2 parts beef, 1 part pork.

 

An onion, bread crumbs and a jar of mild, chunky salsa.

 

Glazed with salsa, because ketchup is nasty.

The best "next day" sandwich there is. Love plenty of ketchup too.

"Hey Mom, make me some meatloaf!" --Chazz Reinhold (Will Ferrell) Wedding Crashers

"I would do anything for love, but I won't do that"

 

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Life is a lemon and I want my meatloaf back!