When it comes to meatloaf, I do not loaf around. It is one of my favorite comfort foods, and while it may still be cold outside, I do not consider it a winter-only meal.
I have been known to make a meatloaf simply to enjoy meatloaf sandwiches the next day. I can remember many summertime picnics, road trips or “farm workdays” with a cooler packed full of meatloaf sandwiches.
No debating recipes in my mind. My mother’s meatloaf is the best. I bet most would say the same of their family’s recipe. That is why foods, like the humble meatloaf, are considered “comfort” foods. They bring back the memories of home and the love and comfort from a family meal.
While my mom’s recipe is the best to me, I have grown to love and appreciate various other versions of this wonderful and easy meal. I explored several different versions of meatloaf and it is difficult to go wrong. Simply change a few ingredients here and there and you may have a different flavor profile.
I have highlighted a few of my favorite versions, and hope you will enjoy. Feel free to serve hot for dinner or plan to double the recipe and use the extra for lunch the next day.
Carol’s Classic Meatloaf
1 – 1 1/2 pounds ground chuck (80/20)
2 or 3 eggs
Salt/pepper to taste
1 sleeve regular saltine crackers
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3 dashes hot sauce
1/2 cup onion, finely chopped
1/2 cup shredded sharp cheddar cheese
Mix all ingredients except cheese and bake in a well- grease loaf pan at 350° for one hour. Add cheese during the last five minutes and allow to melt.
Allow to cool completely before slicing for sandwiches. Slice thinly and serve as a sandwich. We like ours served cold on toasted wheat bread with mayo, mustard, lettuce, and extra hot sauce.
The Crawf’s Ham Loaf
Cheryl and Don Crawford were our neighbors in Belhaven for a number of years and this is a favorite recipe they shared. They are Michigan natives and we loved enjoying their Midwest take on a variety of dishes. Every time I bake a ham or have leftover honey baked ham, I always grind up the leftover bits and make one of these. I would definitely consider this “upcycling” our leftovers.
1 pound ground ham (about the size of a sandwich size ziploc bag)
1 pound ground veal or ground pork
1/2 cup cracker crumbs or dried breadcrumbs
2 eggs, beaten
1/4 cup milk
4 tablespoons onion, finely diced
Combine all ingredients and bake in a loaf pan for one hour at 350°.
Glaze for the ham loaf
1/2 cup white vinegar
1/2 cup water
1 1/2 cup brown sugar
2 teaspoons yellow mustard
8 whole cloves
Combine ingredients for the glaze and boil together for eight minutes. Pour a little of the glaze over the ham loaf before baking and basting with additional glaze as needed. I think the sauce is the secret ingredient.
Gyro Meatloaf
My son is a devoted Kiefer’s fanatic and he would eat a gyro every day. Years ago, I found a recipe for a homemade version of gyro meat and this is as close as I could get to his favorite.
This gyro meat is cooked like a meatloaf. Slice and serve with tzatziki sauce and pita bread just like what they serve at your favorite kabob place.
1 medium onion that has been very finely chopped in a food processor and allowed to drain on a paper towel
2 pounds ground lamb (We prefer a combination of 1 pound ground lamb and 1-pound lean ground beef)
1 tablespoon finely minced garlic
1 tablespoon dried parsley
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
1 tablespoon dried oregano
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Once onion has thoroughly drained and most of the moisture has been removed. Combine all ingredients and shape into a long loaf. Place on a rimmed baking sheet that has been sprayed with nonstick spray and bake in a 350° oven for about an hour or until the mixture reaches an internal temperature of 170°.
Allow to rest a few minutes before thinly slicing.
Smoky Barbecue Bacon Meatloaf
1 pound ground chuck
1 package bacon, very finely minced or chopped in a food processor
2 eggs
1 small sweet onion, finely chopped
1/2 cup crushed buttery crackers, such as Ritz
1/2 cup milk or beef broth
1 cup bottled barbecue sauce, divided
1/2 teaspoon smoked paprika
1 teaspoon chili powder
Salt and pepper to taste
Combine all ingredients except 1/2 cup barbecue sauce. Place in a well-greased loaf pan. Top with remaining sauce and bake for 1 hour on 350°.
Allow to cool slightly before slicing.
“Company” Meatloaf
I have to admit that the first time I was invited to someone’s house for dinner and they told me they were serving meatloaf, I was a little surprised. I have never thought of it as a fancy party food. It is just good, weeknight home cooking. However, this meatloaf, is Paul Purdhomme‘s recipe and it is worthy of a celebration or fine dinner party. It is fantastic and to me the best recipe around.
Cajun seasoning mix:
2 bay leaves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper or red pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground nutmeg
Mix all and set aside
For the meatloaf:
4 tablespoons butter
3/4 cup finely chopped onion
1/2 cup green bell pepper, chopped
1/2 cup celery chopped
1/4 cup green onions, chopped
4 cloves garlic, peeled and chopped
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
1/2 cup evaporated milk
1/2 cup Ketchup
1 1/2 pounds ground beef
1/2-pound ground pork
2 eggs
1 cup fine breadcrumbs (or oatmeal if you want it gluten free, insuring you get a brand that it has not had any cross contamination with gluten)
In a large sauté pan, melt butter and add onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire, and seasoning mix. Sauté until mixture has cooked down or for about five minutes, stirring occasionally and scraping the bottom of the pan. Add milk and ketchup and continue cooking for two additional minutes stirring occasionally. Remove from heat, remove bay leaves, and allow mixture to cool to room temperature
Combine beef, pork, eggs, breadcrumbs or oatmeal, and cooled vegetable mixture. Mix until thoroughly combined. Shape mixture into a loaf shape or use a loaf pan. Bake uncovered in 350° for 25 minutes. Raise the heat to 400 and continue to cook until done, about 35 minutes longer.
Caroline’s Meatloaf
Danelle Garraway shared her daughter’s, Caroline, recipe with me after we enjoyed eating it at a gathering. Baking the meatloaf in a casserole makes it very easy to serve and this is a fantastic recipe.
1 1/2 lbs. ground beef
1 cup dry bread crumbs or oatmeal
1 medium, finely chopped
1 egg
1 1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons ketchup
1/2 cup milk
Mix all ingredients and shape into a loaf pan or and spread evenly into a square pan. Make dents in the loaf with your fingertips and pour on glaze.
Meatloaf Glaze:
4 tablespoons vinegar
2-4 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1/2 cup ketchup or tomato sauce
1/2 cup onion (optional)
Combine ingredients in a saucepan and heat to a boil, stirring constantly. Strain if using the onion and pour over meatloaf.
Bake at 350° for one hour.
Lisa can be contacted at LisaIreland2013@gmail.com
