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I'm sure I haven't cornered the market on great meatloaf, but I received enough help here to concoct a winner, at least to my taste. Taking the advice of ANDY M and BreezyCooking, I abandoned the sissy amounts I had used the fist time and doubled virtually everything. I added 2 cloves of...

Believe it or not, I've never used steak sauce. I've seen A1 advertised, is it any good?

I'm like the guy who didn't know how to swim and finally learned the dog-paddle. Now I want to do a swan dive off a 25' board. I finally made my meatloaf yesterday and had a cold meatloaf sandwich today. It wasn't bad, but I wouldn't invite any of you guys for lunch — not yet. First of all it...

I'm all for the "crispy surface" too, but I need to divine a way to keep my meatloaf out of the puddle of melted fat that will accumulate. During my earlier readings, one savvy cook stated she placed the meatloaf on a bed of crumpled aluminum foil to keep it out of the oil. Not too elegant, but...

Well, enough of all this foreplay, it's time for action. I'm going with Andy M's modifications of my previously unspectacular recipe. I'm incorporating his genius as follows: 1-1/2 lbs. chuck 3/4 cup plain bread crumbs 1 onion, chopped 1/2 cup bell pepper, chopped 1 cup of mushrooms 1 T. soy...

My God, you set my brain afire by dangling that word TERRINE before my eyes. Having never heard of it, I checked it out and found a whole new concept of cookery I never dreamed existed. I became convinced, as I flitted from page to page, that in a former life, I had been French chef fighting to...

What the heck is a stone dutch oven, I can't believe they make stone pots. That must be some meatloaf.

Wow! Love the saute idea — my onions and peppers were still too firm even after an hour of cooking. You may have identified yet another problem with my meatloaf. I was mixing the ketchup in with the meat! I didn't think of applying it on the surface!!!

I feel like I'm making progress, but at the risk of being too bothersome, may I ask you to be more specific about the ingredients you would add. Remember, I'm a klutz — words like "more, some, additional, extra, approximately, about, leave me in left field. How much more onion, for example...

I'm sorry too, I was hoping for an easy fix. I chose the following recipe not only because I liked the ingredients, but also because it wasn't complex or complicated. 1.5 lbs. chuck .75 bread crumbs, plain 1 egg .5 cup chopped onions .5 cup chopped Bell peppers .5 cup ketchup salt and pepper...

Last summer I sought help for my meatloaf which was mediocre at best, and received at least a million responses. The thread went on and on, and my ultimate conclusion was that f you don't know how ask a proper question, you can't get a helpful answer. I believe I failed to express myself well...

On the contrary, you will be delighted to find the flavor enhanced twofold — trust me.

This is not meant to be snide, really — but can you imagine an auto repair shop without a screw driver?

I prostrate myself with apologies. My adventures here have made me too sensitive. While I can make a passable cup of tea and toast, I previously had no idea how ignorant I was in a kitchen. Please restore me to your good graces.

On the contrary, I did not misread the directions. While it's true I don't know from cooking, neither do all of you! Checkout:Meatloaf Recipes - Recipes & Tips for Making Meat Loaf

Your post forced me to re-examine my views and to ultimately conclude you are right. I seem to have an unconscious notion of what should be in a meatloaf and every time I make a meatloaf with only a slight shuffle of ingredients, I get the same unhappy result (hasn't it been said that to keep...

My dear lady, should you ever become disenchanted with your incredibly compliant "hubby," please let me know — I'll propose marriage in two seconds.

I could easily live with your Betty Crocker recipe except for the 1 cup of milk. That much milk staggers me! I make my meat loaf in one pan with holes in it that fits into an outer pan. That cup of milk would probably drain out the bottom taking all the seasoning with it. Does your loaf stay...

Mama mia what a meatloaf! It looks like I'll be testing meatloaf for months — I hope readers are taking advantage of these terrific recipes. I must say however, I'm sorry you, like ELF don't like bell peppers either — I'm beginning to feel like a freak

Yes, many times. My ex-wife would get apoplectic if I asked about recipes — she regarded it a personal insult because it implied she wasn't a great cook (which assuredly she wasn't). I ate a great meatloaf in a dump of an eatery in New York City while on the road years ago and when I asked the...

Kitchenelf: You've inadvertently established the reason why it's so hard to find a pleasing meatloaf recipe. There are so many possible ingredients that finding a winning combination isn't easy. You don't care for green peppers — I can't imagine a meatloaf without bell peppers. To be sure...

Wow! I'm making out like a bandit so far. Take out the mushrooms and substitute Worcester for Soy and this recipe fulfills all my stipulations. The first recipe provided sounds great but might be fancier than my pay grade warrants. I have the feeling I'm going to be inviting a lot of friends...

Holy mackerel, that's a meatloaf for a Chinese Emperor. While it defies all my stipulations regarding simplicity, I'm a man with an open mind. If you give it a go-ahead, I will take the plunge.

Mikey, How spectacular of you, you've answered your own question! I've always simmered my chicken parts first (10-15 minutes seems much) and sauteed them second. Never fails to produce satisfactory results, and without a mess.

It looks like I'm doomed to eat mediocre meatloaf all my life, and unhappily, I love meatloaf. I can never seem to cook myself a meatloaf that doesn't make me wince. I've scoured the Internet for Tips, but nothing I've found was relevant. I'm not looking for anything exotic, sensational...