What's your meat loaf recipe?

Seems like I end up winging it every time too. The last time I made one, I fried off 3 pieces of hickory bacon and set aside. Cooked down the onions, bell peppers, celery and garlic in the bacon grease because the wife and kids don't like them crunchy.

Crumbled the bacon back in when the veggies were good and soft. Set it aside to cool a bit while I mixed the 85/15 ground sirloin and Rouses fresh green onion sausage. If I can buy it loose, I do. If not, just take it out of the casing. Ratio is 2:1, sirloin to pork.

Seasoned with salt, black pepper, Worcestershire and about 1/2 cup of Cajun Power tomato sauce then stirred in the vegetables/bacon.

eta: forgot about one egg and bread crumbs

Formed it up, layered bacon on top then cooked it on the pit with hickory chips for a little smoke flavor.

Last meatloaf the ex made was a Bobby Flay recipe.

It was damn good though. I would probably just wing it.

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I form loaf-shaped mounds and cook it in a shallow casserole dish, not a loaf pan. The sides don't actually touch the edges of the pan, 'cause my family usually likes the brown edge pieces best.

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Never tried that. Does the loaf keeps it's shape without sides to support it?

I always get made fun of on here for my "road loaf", which is basically meatloaf in the Shell gas station by Highland/Perkins area. I enter the interstate there when I go East (New Orleans or whatever), so it is a staple for the road when I head that way.

The food in the gas station is John Folse, and their meatloaf is KILLER GOOD.

So I just Googled, and I believe this is the recipe.

Road loaf at home. Enjoy.

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SEASONED MEATLOAF

Prep Time: 2 Hours
Yields: 6 Servings

Comment: While this meatloaf is superb fresh out of the oven, it also makes for great leftovers. Slice a piece of the meatloaf and make a cold sandwich with it for lunch the next day.

Ingredients:
2 pounds ground chuck
1 pound lean ground pork
1 cup diced onions
1/2 cup diced celery
1/2 cup thinly sliced green onions
1/4 cup diced red bell peppers
1/4 cup diced garlic
1/4 cup chopped parsley
1/4 cup chopped basil
3 eggs
1/3 cup heavy whipping cream
salt and cracked black pepper to taste
Louisiana hot sauce to taste
1/2 cup Italian bread crumbs
4 cups favorite tomato sauce

Method: Preheat oven to 350°F. In a large mixing bowl, combine ground chuck, pork, onions, celery, green onions, bell peppers, garlic, parsley and basil. Using your hands, mix ingredients until all seasonings are well blended. Add eggs, whipping cream, salt, pepper, hot sauce and bread crumbs. Mix well and mold into a loaf. Place loaf in a casserole dish with sides high enough to hold juices.
NOTE: Meatloaf should not touch sides of dish. Top with sauce and sprinkle with a pinch of salt and pepper. Bake uncovered 1–1 1/2 hours or until internal temperature reaches 160°F.

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Whenever I make it I use the pioneer woman's recipe LINK

I have recently started smoking my meatloaf. The smoke will take any meatloaf to another level.

Hmmm, never thought of using brown sugar in meat loaf. I've got some in the pantry. Will add it.

1 1/2 lbs ground beef ( ground shoulder roast is good)
1 slice bread ( broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half

Sauce

4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm ( to taste)
1/2 cup ketchup


Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
Smooth out top.
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
ENJOY!
*The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
**Recipe should be"plump" from the addition of the milk or Half & Half.


This is plagiarized from Food.Com, but it is the best meatloaf I've ever eaten. Give it a shot.

I don't really have a recipe - I just wing it, too.

But I do have a couple of tips. Use oatmeal instead of breadcrumbs. It makes for a moister loaf. And I like a sweet glaze, so I add cinnamon and brown sugar to ketchup and spread that over in the last 10-15 minutes.

I'm gonna try PP's recipe, though.

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Use oatmeal instead of breadcrumbs

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Will try it. Zach is in a wild crazy mood.

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Use oatmeal instead of breadcrumbs

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Second this