Recipes

[lOVETOSHOP]

I always use a pound of  meatloaf mix (ground beef, pork and veal) instead of just ground beef and then add about a cup of fresh bread crumbs that are soaked in one beaten egg to the meat.  Also add 2 TBSP. of ketchup, an envelope of Lipton onion soup mix,  pepper and a tsp. of garlic powder...no salt, as the soup mix already has salt in it. Bake it at 375 degrees for 15 mins. to get crusty on top, then lower temp to 350 degrees for about 45 minutes.  When I take it out of the oven, I always tent with foil and let it sit about 10 to 15 minutes before slicing, the juices redistribute during that time. 

[Mistreatedbycs]

My mom made it with oatmeal and it was always delicious.

She always used 90/10 but your 93/7 is pretty close.

Always an egg, oatmeal, ketchup/tomato paste. seasoning and that was it...maybe you baked it too long??

[RealtyGal2]

My recipe is similiar to yours except I use 1 lb of lean ground beef, no mustard, 10 Ritz crackers instead of saltines, and chili sauce instead of ketchup.  I also crumble 3 additional crackers on top of the loaf and cut two strips of bacon in half and lay them side by side across the top of the loaf.  When it is cooked and you slice the loaf: every slice has part of a piece of bacon wrapped around the edge.

Admittedly, this is not a low fat, low cholesterol version, but it is my grandmother's recipe and it is juicy and flavorful!

[Tinkrbl44]

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@shiningstar wrote:

I made a meatloaf and it tasted great except it was to dry.  I used 93/7% fat ground beef.   I think that is why it was dry.  What do you use?  Instead of bread I used Quaker Oats.  Don't know if that added to the dryness.

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@shiningstar

You didn't add anything to make the meat moist as it cooks.   When you use a lower fat content beef, you need to add something ... just dry breadcrumbs or oats certainly won't do the trick.

[depglass]

Mine is taken from an old Ann Landers recipe, anyone remember her?  It has 2 lbs of meat, two eggs, milk, and one envelope of Lipton onion soup mix.  I use ground round, Panko bread crumbs, milk, onion and green pepper. 

[DiAnne]

I use the beef/pork/veal mix if I can find it.  I also use a half and half beef and lamb mixture.  I always soak bread in egg and milk and mix it in.  I also like to add A1 steak sauce because it adds a zing for those meatloaf sandwiches.  I am trying a new meatloaf recipe next week with a combination of ground chicken and pork.  If it is any good I will post it. 

[dex]

I always use oatmeal in my meatloaf but I add egg,Greek yoghurt,onion and sometimes shredded zucchini.My meatloaf isn't dry but maybe you used a little too much oats.

[RedTop]

I never use more than 1/2 cup of oats for nearly 3 lbs of meat.  There has to be some type of liquid (ketchup, tomato sauce or paste, or milk) for the oats to soak up and plump to be the filler they are intended to be, otherwise they pull moisture out of the meat and make the meatloaf dry.   Oats work great, but the amount, as well as the added liquid in the meatloaf are the key for success.

[chickenbutt]

 I agree with others that a higher fat beef would be better.

I also use oats and that won't cause dryness.   Wet bread always grossed me out.  When I was young a lot of people used that and I just couldn't.

I haven't made it for a number of years, but I remember that I also put some cubed sharp cheddar in mine and some fresh, thick-sliced mushrooms.  Along with the tomato sauce I also added a bit of ketchup to amp up the flavor.  I can't remember the rest but I think I have my recipe written down.

[Harpa]

Dry meatloaf...? Are you sure you are not over-baking? Are you covering the roaster?

But I actually like using 85%. The farmers market where I get my meat looks & cooks just like their 95%.

In any event, I heat the roaster first, drizzle in a bit of EVOO & butter, and also add about 3/4 cup of dry sherry. Then form the loaf in the pan - made w/ the usual 1 egg & dried bread crumbs, etc., (sauteed separately onions & celery & seasonings) -- maybe a splash of Worschestershire, but no other liquids -- topped w/ catsup, brown sugar & Worschestershire. Cover the roaster.

Don't overbake. Usually for a large meatloaf, I will bake @ 400 for about an hour & a half. Always juicy & tender!

For meatballs for Sunday sauce, I always make with 1 egg and the bread crumbs, different seasonings, but also throw in heavy cream. We never brown the meatballs first. This way they are always very tender.