Meatloaf Recipes

Meatloaf has long been a standard main dish in America, and according to John Mariani, was first seen in print as early as 1899. For many, meat loaf is an ultimate comfort food, bringing back pleasant childhood memories of family meals. There are many ways to cut the calories and enhance the flavor of ordinary meatloaf, from tasty additions to spicy toppings.

Ground round is the best choice if you're using beef for your meatloaf, since breadcrumbs absorb excess fat in fattier ground meats. Use soft breadcrumbs in place of dry for a moister meatloaf, or substitute grated potato or carrots for a portion of the meat, which will also eliminate some of the calories. Baking the meatloaf on a rack will keep it out of the fatty drippings. Sharon Tyler Herbst, author of The Food Lover's Tiptionary, recommends making your own pan by piercing holes in an inexpensive loaf pan then setting it on a rack in a baking pan.

Another great thing about meatloaf is you can bake it in the oven, microwave, electric roaster, or crock-pot. Truly, the only limit is your imagination!

Tips and flavor-enhancing ideas:

Replace liquids with red wine or dark beer.

For more flavors and a juicier meatloaf, add about 1/4 cup of tomato juice, wine, or broth for each pound of meat.

Bake two one for now and one for the freezer.

Bake in muffin tins or mini-loaf pans for individual servings.

Use leftovers sliced in sandwiches or crumbled in sauces or chili.

Add a cup of grated or shredded cheese to the meatloaf and top with more cheese about 10 minutes before it's done.

Make the finished meatloaf extra fancy by frosting with mashed potatoes and topping with cheese; return to the oven and cook until the cheese is melted.

There are some Meatloaf Recipes:

Chili Meat Loaf

2 pounds lean ground beef (ground round)

3 tablespoons minced onion, or 1 tablespoon dried minced

1 to 2 teaspoons salt

1-teaspoon chili powder

1/4-teaspoon black pepper

1-teaspoon garlic powder

2 eggs, beaten

1/2-cup cracker crumbs

1 cup canned diced tomatoes (reserve remaining tomatoes for topping or another use)

1 can (16 ounce) red kidney beans or pinto beans, well drained and mashed

Combine all ingredients; mix gently but thoroughly. Line a loaf pan (9-X5-X3-inch) with aluminum foil; press meat mixture in pan. Bake at 350°for about 1 hour and 30 minutes, or until done.
Serves 8 to 10.