ISO Meatloaf Recipe

[Merlot]

The best meatloaf recipe I have ever found uses a tomato sauce, vinegar, brown sugar, worcestershire, and mustard topping in place of ketchup. I think I left the egg out on one occasion and it was still delicious!

[Greg Who Cooks]

Originally Posted by hummingbird0898

Just have a quick question. Can u make meatloaf without eggs? If so does anyone have a recipe I can have?

Why do you want to leave out the eggs?

Originally Posted by Dawgluver

Talked to my mom yesterday, she admits her meatloaf is horrible (and it was, as I remember). She was giving it another try, using StoveTop stuffing mix, chopped onions, egg, etc. The one thing she insists on putting in is steak sauce. She won't do meatloaf without it. I hate steak sauce, and have the feeling that's been the deal breaker all along.

Instead of A-1 or other steak sauce try using about 1/3 to 1/2 teaspoon of Wright's Liquid Smoke per pound of beef.

I top my own meat loaf recipe with Homade (brand) chile sauce. It's a sweet relishy ketchupy sauce, but not as ketchupy as ketchup.

[Timothy]

Originally Posted by Gourmet Greg

It's a sweet relishy ketchupy sauce, but not as ketchupy as ketchup.

Say that real fast, five times!

[Margi Cintrano]

I prepare my meatloaf with 1/4 ground beef, 1/4 ground pork and 1/2 pork sausage meat taken out of the casing ... I employ Ragù Emilia Romagna Bolognese sauce, Fiore Sardo ewe pecorino, Reggiano Parmesano from Parma and Egg(s) to hold it together and for the moisture ... It is very flavourful ...

I love meatloaf and have not had it for ages ... I believe it is on Lunch Carte for Saturday ... with a cream of fennel and leek gazpacho ... It is in the 60s farenheit ... and this way, leftovers as I enjoy cold meatloaf on a hero type Italian style bread ...

Kind regards.
Margi.

[Addie]

Originally Posted by Timothy

Say that real fast, five times!

With or without my teeth. You have been missed.

[Addie]

If you are leaving the egg out due to an allergy, then try looking at the pourable egg products in the refrigerator section at your supermarket. I think there is one product that is egg free, but acts like an egg in cooking.

[tinlizzie]

I'm no help with the egg question, but saw Ina Garten and a guest making meatloaf using panko crumbs (put through a food processor) in place of regular crumbs and adding fresh herbs. That was just a day or so ago if anyone cares to check out that recipe.

[Caslon]

Originally Posted by Merlot

The best meatloaf recipe I have ever found uses a tomato sauce, vinegar, brown sugar, worcestershire, and mustard topping in place of ketchup. I think I left the egg out on one occasion and it was still delicious!

For me, chili sauce makes a better topping on meatloaf, not ketchup. I add it to the top of the loaf about 10 minutes before removing it from the oven.

Also, I've not used eggs in my meatloaves before. I'll try it and see if it binds the meat together better for slicing, altho that's not been that big a problem with me before, I just cut the loaf slowly and carefully so as not to have it crumble apart.

[taxlady]

Originally Posted by tinlizzie

I'm no help with the egg question, but saw Ina Garten and a guest making meatloaf using panko crumbs (put through a food processor) in place of regular crumbs and adding fresh herbs. That was just a day or so ago if anyone cares to check out that recipe.

That sounds counter productive. I thought the point of panko was to have a crispy coating.

[Chief Longwind Of The North]

Meatloaf is such a versatile dish. Flavorings can very from the standard salt, pepper, garlic, and onion, with some type of starchy binder and egg to hold it all together, to a combination of various ground meats, such as lamb, pork, beef, chicken, turkey, or whatever you want, with Tex/mex seasonings, or Italian seasonings, Asian, Indian, etc. And, any meatball recipe you enjoy can be modified into a meatloaf, and vice-versa. I've made meatloaf in loaf pans, in the shape of volcanoes, complete with a "crater" on top to hold the appropriate sauce for the presentation, in the form of thick patties to go on a bun or with other sides. I've even turned meatloaf recipes into tubular shapes like sausages.

Don't limit yourself to any one recipe, or shape. Take that meatloaf and become an artist with it. Mold it , shape it, change its texture, its flavor, its presentation.

Tip, I have learned from DC to add a bit of milk to my meatloaf mixture, as it also acts to bind the meatloaf together, and help it stay moist. And don't add too much starch, as it will result in a mushy meatloaf. I had professionally made meatloaf that was so mushy, you couldn't hardly eat it. The people who made it added too many breadcrumbs to the loaf. Try different fillers. Use oatmeal one time, rolled barley the next, breadcrumbs on another occasion, and even farina, or cooked rice. They all create something just a little different, with each more suited to one type of meal.

For my Asian, chicken meatloaf, I add chopped onion, and peppers, some finely diced bok choy and celery, soy sauce, garlic, 5 spice powder, and ginger. It's great served up with sweet & sour sauce.

Now I ask you, where have you ever been that serves you an Asian inspired chicken meat loaf with sweet & sour sauce?

Use meatloaf as an item to teach yourself creativity, a place to teach yourself how to take the mundane, and make it spectacular.

That my friends, is passionate cooking. And that's what I am, maybe not a phenomenal cook, but at the very least, a passionate cook.

Seeeeeeya; Chief Longwind of the North