It's pretty much a regular menu item here at our house.....cheap and easy, good leftovers....about once every couple weeks. :thanks:

I never make it the same way twice, Ty likes it with chorizo mixed in with the ground beef, last time I bought spicy Italian sausage and mixed that in with the beef. Chopped onions, of course......but I can never decide on the seasonings. Sometimes I buy a packet of the meatloaf seasoning mix, sometimes I wing it.

One egg? Or two? Or none? What kind of breadcrumbs? What do you use to moisten it? Cream? Ketchup? Other?

Or am I the only weirdo here who makes meatloaf?? :P

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"Meatloaf, smeatloaf, double-beetloaf. I hate meatloaf."

rarely do--don't know why, its good, but we rarely have it...

I haven't made meatloaf in ages.

Hey, what's boobyman doing in the WOMEN'S forum again?

"boobyman" :happy: :P

I have NEVER made it :( We NEVER had it growing up and well...I just never made it though it is tasty.
I bought some last week from Costco and it was GOOD. I *should* try making it.

Come to think of it, Deb sounds like she's Mrs. Little from Stuart Little....they have meatloaf ALL the TIME! :happy:

give us your recipe!!

:cheeky:

String~~I don't really have a recipe.....I use about 1 1/2 pounds of ground beef, and a 1/2 pound of some type of ground pork. Chorizo adds a good flavor, sometimes I just use sausage. 1 egg, milk (because I don't keep cream on hand), and bread crumbs to get it to the consistency you want. Sometimes I chop up some onions to put in it. Put it in a baking dish, shape into a loaf, and then I put chili sauce (sounds weird, I know, but adds a good flavor) or Heinz 57 on the top, bake about an hour at 350.

That makes enough for us to have for dinner plus leftovers. :thumbsup:

thanks!

Deb, how do you deal with the grease from the chorizo?

I cook it in a square baking dish, so there's room around the meatloaf for the grease to "spread"..... :sick:

I take the meatloaf out of the pan when it's done and sit it on a few paper towels to help soak it up a little bit......once you get it out of the pan, tho, the grease problem isn't that bad!

That sounds like a good recipe.

My sister makes a meatloaf my kids love:

BROWN SUGAR MEATLOAF

½ cup packed brown sugar
½ cup ketchup
1 ½ pounds lean ground beef or turkey
¾ cup milk (optional)
2 eggs
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 small onion, chopped
¼ teaspoon ground ginger
¾ cup crushed saltine cracker crumbs (about 1 sleeve from box of saltines)

Directions:

• Preheat oven to 350 degrees. Lightly grease a 5x9 inch loaf pan
• In a mixing bowl, mix thoroughly all the ingredients, except for the brown sugar and ketchup. Place into loaf pan.
• Sprinkle the brown sugar over the meatloaf then spread the ketchup.
• Bake in a preheated oven for 1 hour or until juices are clear.

Note: measurements do not have to be exact. You can use more or less of anything.

Ok at the risk of being ridiculed again....what is chorizo? :dunno:

:rollseyes:













:cheeky:

Chorizo (IPA: [tʃo'riθo] or [tʃoɹ'ɪso]) is a term encompassing several types of pork sausage originating from the Iberian Peninsula and known as chouriço in Portugal, which have in common the use of dried, smoked red peppers (pimentón/pimentão) to colour them red. Frequently mispronounced as "choritso", it can either be a fresh sausage, in which case it must be cooked, but in Europe it is more frequently a fermented cured sausage, in which case it is usually sliced and eaten without cooking. Spanish chorizo gets its distinctive smokiness and deep red color from pimentón, smoked Spanish paprika. Chorizo can be eaten as is (sliced or in a sandwich), simmered in sidra (apple cider), barbecued or fried. Like breakfast sausage, it is used as an ingredient of other dishes. It also can be used as a partial replacement for ground beef or pork.[1]


Taken from HERE

***note*** I use the fresh kind, that needs to be cooked, in my recipe. I DID buy the smoked kind once, and chopped it up to mix in, but IMO wasn't as good....

And what are YOU doing in here?

Oh that's right, A2J's a girl.... :eyebrows: