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Meatloaf Recipes

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Yield: 1 Servings


Mix all ingredients together and put in loaf pan. Bake at 350 for
about 1 hour or until done. Top with tomato sauce or ketchup.

Variation: Put cheese and/or mushrooms in middle of meatloaf. Nice


Yield: 4 Servings

1 1/4 lb Ground chuck
1 Egg, beaten
3/4 c Cheddar, cut in small cubes
1 sm Onion, chopped
1/2 md Green pepper, chopped
1 Stalk celery, sliced thin
Lots black pepper, freshly
Dash paprika
Seasoned salt
1/2 c Milk
1/3 c Breadcrumbs, Italian-style
3 Slices bacon

Contributed to the echo by: Debra Heng A DIFFERENT MEATLOAF
(Not-Just-Your-Ordinary!) Combine chuck through seasonings. Add milk
and breadcrumbs. If necessary, add a little additional milk until it
just barely keeps together in your hands when you try to pick it up.
In small open roasting pan, form into oval. Lay strips of bacon on
top. Bake at 450 for approximately 1 hour, or until bacon is crisp.
Remove to paper towels to drain before placing on serving platter.


Yield: 8 Servings

2 lb Lean ground beef
1/4 c Onion, chopped
1/8 c Green pepper, chopped
1 ts Salt
1 ds Cayenne pepper
1/2 c Frozen whole-kernal corn
2 Green onions, chopped
1 ts Southwest Seasoning's Ajo
- Picante seasoning **
1/2 c Plain bread crumbs
2 lg Eggs
1/2 c Pace Picante sauce
2 1/2 tb Green chilis, chopped
1 c Monterey Jack cheese,
- shredded
1/4 c Black olives, sliced
1 c Chili sauce

** I used 1 teaspoon of Schilling Mexican seasoning as a substitution
for the Ajo Picante seasoning -- it tasted just fine. **

Preheat oven to 350 degrees. In a large bowl, combine the ground beef,
onion, green pepper, garlic, salt, cayenne pepper, frozen corn, green
onion, Ajo Picante seasoning, bread crumbs, eggs, picante sauce, green
chilies, cheese, olives and chili sauce. Mix well with your hands.
Place into a greased 9- by 5-inch loaf pan and bake for about 1 to 1
1/2 hours, until meat is no longer pink and juices run clear.

Chef Ernest Muniz Treet's Deli, Phoenix, Arizona. (c) Arizona
Republic, 6/5/96.

Hunt and pecked by John Blackwell, Taylorsville, Utah,


Yield: 12 Servings

2 lb Grd chuck or sirloin
3/4 c Oatmeal
1 x Onion
1/2 c Catsup
1/4 c Milk
2 x Eggs
1 tb Horseradish
1 ts Salt
1/4 ts Pepper
1/2 c Catsup
1 tb Horseradish
3 tb B. sugar
2 ts Mustard(prepared)

Combine first 9 ingredients; shape into two 7 1/2x4" loaves. Place on
a lightly greased rack of a broiler pan; bake at 350 deg for 40 min.
Combine 1/2 c catsup, 1 T horseradish & remaining ingredients; spoon
over meatloaf & bake an additional 5 min. Yields 2 loaves. NOTE May
freeze the second loaf.


Yield: 6 Servings

1/4 c Whole cranberry sauce
3/4 c Dark brown sugar -- packed
2 1/2 lb Ground chuck
1/2 c Milk
1 md Onion -- finely chopped
1/4 c Ketchup
1/2 c Plain bread crumbs
2 lg Eggs -- lightly beaten
1/2 ts Dried thyme
1/2 ts Dried marjoram
1/4 ts White pepper
1/2 ts Dried rosemary
1 ts Salt
2 Bay leaves

Preheat the oven to 350 degrees. Lightly oil a 9 x 5 x 3-inch loaf
pan. In a small bowl, combine the cranberry sauce and brown sugar.
(NOTE: sometimes I add a few tablespoons of chili sauce for an extra
kick) Place the cranberry sauce mixture in the bottom of the prepared
loaf pan. In a large bowl, combine the remaining ingredients except
the bay leaves and mix well. Set the meatloaf mixture in the pan on
top of the sauce. Top the loaf with the bay leaves and bake for 1 1/2
hours or until done. Allow the loaf to cool for 20 minutes. Remove
the bay leaves. Very carefully turn the loaf onto a serving plate so
that the sauce side is up. Drizzle the pan juices over the loaf.


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