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Meatloaf, Meatloaf and more Meatloaf

Updated on December 30, 2016

The Main Ingredient

The main ingredient to any meatloaf, is of course the meat. The meat you chose can make or break your meatloaf. I opt for for lean ground beef. I have tried ground turkey before, but don't care for it as much. Ground Veal, or ground Lamb can also be used. This is more of a personal preference. Just be sure to take into consideration, who you are making the meatloaf for and their tastes. Once you have your choice of meat, the options to modify your meatloaf are endless. I have collected a few of my favorite modifications and compiled them here.

Meatloaf Basics

First, a few meatloaf basics:

1. A good meatloaf is very well seasoned. Some of the seasoning gets lots during the baking process, so be sure to add plenty.

2. Moisture is also very important, so be sure to add plenty of your wet ingredients and use as little filler (bread crumbs or crackers) as possible.

3. Don’t over bake. Over baking will cause your meatloaf to come out dry. A dry meatloaf is not as tasty.

My Favorite Old Fashioned Meatloaf


1 pound ground beef (I prefer at least 90% lean)
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats


1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard


Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and shape into a loaf in a baking pan.

Mix ingredients for topping and spread onto the loaf.

Bake for 1 hour.

Cheesy Meatloaf


2 pounds ground beef or ground chuck

1 envelope dry onion soup mix

2 eggs, beaten

1 1/2 cups dry bread crumbs (plain)

black pepper to taste

3/4 cup water

2 cups shredded mozzarella cheese


Preheat oven to 350 degrees F (175 degrees C).

In a large bowl combine the beef or chuck, package of soup mix, eggs, bread crumbs, pepper and water. Stir in 1/2 cup of the cheese.

Mix well and spread half of mixture into a 9x5 inch loaf pan.

Spread remaining 1 1/2 cups cheese over meat loaf mixture.

Top with remaining half of meat loaf mixture and shape into a loaf.

Bake in preheated oven for 60 minutes. Let cool 10 to 15 minutes before serving.

Salsa Meatloaf


1 cup Fiber One original bran cereal

1 cup Old El Paso Thick 'n Chunky salsa

2 eggs

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/2 lb extra lean (at least 90%) ground beef


1/2 cup Old El Paso® Thick 'n Chunky salsa


Heat oven to 350°F. Place cereal in resealable plastic bag; seal bag and finely crush with rolling pin or meat mallet. You can also chop up in a food processor.

In large bowl, stir together cereal and 1 cup salsa and let stand 5 minutes.

Add eggs, chili powder, cumin, salt and pepper to cereal mixture; stir until blended.

Add ground beef; stir until well mixed. Press evenly into a 9 x 5-inch baking dish.

Bake uncovered 1 hour 5 minutes to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 160°F.

Cover; let stand 5 to 10 minutes. Drain and discard liquid before slicing.

Top with 1/2 cup salsa.


Cast your vote for Meatloaf


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    • Leslie Ramos profile image

      Leslie Ramos 4 years ago from Denver, Colorado

      I don't care for dry meatloaf at all! Over-baking can often cause that, but these recipes call for more wet ingredients then dry, so shouldn't run into that problem.

    • Ted Gardner profile image

      Ted Gardner 4 years ago from Denver, Colorado

      I would like to try this recipe, doesn't seem like it would be dry which typically is the case with meatloaf.