My Meatloaf
Posted by terrepruitt on January 23, 2017
I always cook the same thing. If you have read my blog for a bit or looked at the recipe page you can see what I cook. I actually USE my blog for my recipes. I use it for
Easy Peasy Chicken Enchiladas With Sour Cream Sauce
A New Recipe To Love – Red Beans and Rice
Although I don’t make some of those that often. What I do make all the time is just ground turkey and whatever leafy green (besides lettuce) that we have in the refrigerator. If I have any ricotta in the fridge I might stir that in. Or if I have any cream cheese. That makes it “different.” I would make that at least once a week, if it didn’t drive my hubby batty. But he gets tired of it. I don’t. I haven’t made meatloaf in a long time. But I just made it this past weekend. It used to be that it wouldn’t stay together for nothing. But then I started using less liquid in it. Ya see, I am not a fan of tomato paste or ketchup so I don’t always use it. I usually make it with ground turkey. But this last time I decided to use beef. And while I was in the aisle about to buy some tomato paste I remembered that I had some marinara sauce in the fridge and I thought, “Hey, I can use that.” Here is the basic recipe I use.
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Meatloaf
2 tablespoons of butter, plus enough to grease your loaf pan
1/4 of a large onion
1 lb ground meat (beef or turkey)
3 cloves of garlic
1/2 cup bread crumbs*
1 large egg
3 tablespoons ketchup**
2 tablespoons of Worcestershire sauce
3/4 teaspoon salt
a couple of turns of pepper
soy sauce
cooking cherry
1 green bell pepper
Mince the onion. Heat the butter in a pan then saute the onion. Grease the loaf pan with butter. Heat the oven to 350° F. Put the meat in a large bowl. Finely chop the garlic or use a garlic press. Mix the garlic in with the meat. Then add the bread crumbs and mix well. Add the egg, ketchup, Worcestershire sauce, and salt. Incorporate it all into the meat. Sprinkle some pepper into the mixture. Mix well. Then use a measuring cup and make a combination of soy sauce and cooking cherry – totalling a 1/2 cup. Pour it into the meat mixture and stir. Mix it in with the meat. Dice the bell pepper then mix it in with the meat. Add the onions. Mix it all together.
Put the mixture into your loaf pan. Spreading it out until it fills the whole pan and is level. Then bake it for about 50 minutes.
Slice and serve.
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It might not stay together . . . mine rarely does. If you like your meatloaf to stay in the loaf shape and you want to be able to slice it, use less liquid.
*in this last batch I used Panko bread crumbs and I really liked that.
**sometimes I use ketchup, sometimes I use tomato sauce. I use whatever I have. I have made it before without any ketchup at all. It works.
I like it with beef, but it could be that I am just used to it with turkey because I think I like it better with turkey.
What is YOUR favorite meatloaf recipe? One with two kinds of meat? Maybe one with sausage?
Terre Pruitt's Blog 
Michele Moyer said
Yum! Hey I made a meatloaf this weekend too!! And it has been forever since the last time I made it so I decided to look up a new recipe, I hope it is good…we are having it for dinner tonight.
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terrepruitt said
Funny. What does it have in it?
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Michele Moyer said
3/4 pound ground beef and 3/4 pound ground turkey
1 egg
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
glaze
1 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup
I made the exact recipe – it was good, but I have made tastier recipes, the glaze saved it! Next time I’ll try yours…I love how your recipes are so easy to access on your blog!!
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terrepruitt said
This is the new recipe. Ahh . . . there you go, beef and turkey. I am more familiar with recipes that have, say, beef and a sausage meat (pork) . . . not that I have ever made those, I just know people who do. Milk? Hmmm . . . that is interesting. Oh, and you glaze your meatloaf? Another interesting thing. Oh, and the ketchup is only in the glaze . . . wow! Yeah, it seems like it could use more flavor IN the meat. You know me, I like flavorful meat.
Ha! I had to make them easy to access because I was tired of trying to remember when I posted a recipe. Ha! I seriously use my blog for my recipes. As often as I was making Red Beans and Rice, I still had to look it up. Now I won’t have to get out my recipe book when I make meatloaf. Let me know how you like it (or how you adjusted it) when you make it. XO
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Wm. Allen said
I’m a fan of Meatloaf, the singer that is 🙂
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terrepruitt said
Ha, ha, ha. I won’t do that! My hubby loves him.
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Carol Hamilton said
My perennial meat loaf recipe is on the Quaker Oats box; it never fails; it’s never dry. It’s true comfort food.
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terrepruitt said
I take it that it has oats in it? That is interesting. Oats instead of bread crumbs? Hmmmmm . . . .
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