Meatloaf can, and really should be a creative dish.  I remember back in the day my Mother's meatloaf was pretty boring.  It was little more than ground beef, ketchup, and bread crumbs prompting my uncle to call it 'dog food.'  This hub will show you how to make meatloaf.  Granted this meatloaf recipe is somewhat basic, but it can serve as a nice springboard for your creativity.

The meat is obviously a major key to any meatloaf recipe.  Too often, though, when people set out to make a meatloaf they run straight to ground beef.  If they happen to be on a health kick that week, they head directly to ground turkey.  Boring.  I prefer a mix of ground meats, any meats.  A pound-and-a-half to a two pound combo of ground beef, turkey, veal, chicken, or something even more exotic (buffalo, ostrich, etc.) usually does the trick! 

It is crucual to include some ingredients that will help firm up your meatloaf.  I am no chef, but I think they suck up the grease from the meat and keep everything together, so to speak.  One cup or so of bread crumbs along with a half cup or so of grated cheese is key.  The grated cheese can be of numerous varities, but Romano and Parmesan seem to work well.  Feel free to combo the cheese just like the meats.  Add about one-half cup of ketchup to this mix.

From here on out you can really fly by the seat of your pants in some respect. Every meatloaf recipe is different and the possibilities are truly endless. I prefer to chop everything extra fine as I do not like little chunks of things in my meatloaf. I tend to look at everything as a seasoning. I don't mind tiny chunks, but anything bigger than what is pictured here is too much for me.

I tend to chop up any number of vegetables (bell peppers, carrots, other varieties of peppers, sweet onions) and toss them into the mix. Any variety of seasonings that you like are obviously key. I stay away from garlic and salt, but not everyone does. Italian seasonings work as well, you name it. Worchestire sauce is key, I think, a tablespoon or two will do as the stuff is pretty strong.

The Glaze!

You simply cannot overlook the glaze when you make a meatloaf. For me, it is the best part. Mix together about one-quarter of a cup of ketchup with any of the following: a little brown sugar (or you could use honey), your favorite pepper, some people use Balsamic vinegar in this mix as well... again, be creative and use trial and error to see which amounts make sense for your glaze.

To cover or not to cover is a big question. I see no reason to cover the meatloaf. I like how the glaze crisps up in the oven. I cook mine for about an hour at 425 degrees. Be sure to use a meat thermometer.

Let it stand for about 10-15 minutes after it comes out of the oven. This is key. Slice and enjoy on top of OR next to a bed of mashed potatoes and corn!