MEAT LOAF- Pointers

I can't imagine the ingredients you've listed. I don't think meatloaf and mushrooms or grape tomatoes go together nor do you fix it like a pot roast.

Most meatloaf's have meat, egg, tomato sauce, onion, sometimes some flaked red peppers, and stuff like that. It's a savory meat with lots of Catsup or Ketchup.

Meat loaf produces a ton of grease so everything you place around it is going to be floating in grease. It is supposed to sort of dry out on the top so the ketchup topping is cooked down a bit. Covering it will make it runny and not cook well.

I suggest you look up a recipe that is similar to what you want to make. I use Cottage Meat Loaf for my recipe. The kids like that the sauce is sweet due to the brown sugar in it. It's a very good meatloaf.

If you go ahead and make it like this I suggest you put the veggies in as soon as the meat goes in but I wouldn't put them in there at all, all that blood is going to ooze out and it cooks in the bottom of the pan in the grease.....

No tips from me - I just had a funny image of those old stick pointers they used at schools AGES ago, with the black rubber tips, but made of meatloaf.

:)

Okay, I have tried all sorts of recipes.
And the BEST and EASIEST I have made and found is the recipe that is on the back of the Lipton Onion Soup mix, box.
AND even my Husband, likes it, and he does not usually like, meatloaf.

It is super easy.
And super good.
And moist.

I didn't read everyone's answers, but wanted to give you my tips (meatloaf is my families favorite...I make a 3# meatloaf and there is usually little to none left!)

1. 350*
2. yes, but that depends on what type of meat you use and how much fat is in it.
3. I usually end up w/ a lot of grease if I don't use low fat meat or ground turkey.
4. If totally unsure of done-ness, I cut it in the middle to check.
5. I bake uncovered (and since I make such a big one, it takes up to an hour and a half.
6. I wouldn't suggest veggies in the same pan...too much grease and will probably ruin your veggies.
7. See #6...lol! I would suggest putting the veggies in a separate pan, w/ a lil olive oil and seasonings.

Here's how I make mine...2-3 # of ground meat, lean is better. I use 2 eggs, milk (not sure how much, I don't measure...maybe no more than half cup?) I dump in italian bread crumbs (again, not sure how much...maybe a cup or cup and half.) Sometimes I chop up an onion, sometimes I will add a pouch of dry onion soup. When I am feeling really energetic, I lay the meatloaf out in a cake pan, flattened, and spread shredded cheddar cheese or mozzarella cheese in it, then roll it up, sealing the ends well.

After it has cooked most of the way, I make a homemade bbq sauce and pour that on top, and finish baking.

Serve w/ mashed taters, and a veggie...and crescent rolls always go well!

Have fun!

I cook my meatloaf in a bread pan at 350 for about an hour and a half to an hour and 45 min. I do not cover it.

Mine is done when it doesn't look liquid-y and a knife, when inserted in the middle, comes out decently clean.

I pre-cook onion and celery to get rid of some of the moisture from those. I also use a higher % of lean, and use either ground turkey or half turkey/beef.

I also put a sauce over the top - tomato sauce, brown sugar, yellow mustard, cider vinegar mix. My hubby says he likes my meatloaf better than his mom's because of that sauce!! :-)

Good luck!! You are brave for going at it without a recipe! I am not one to just throw things together - but applaud those who can (like my MIL)! :-)

I would do anything for love, but I won't do that.

;-)

I use 93% lean beef - less shrinkage and it holds together better.
I bake it at about 350 - 375. Not sure how accurate my oven thermometer is.
I don't get slime when I pan fry, so I'm not sure what you're talking about there.
Check for doneness by poking and see if it bleeds.
I cover at first and then uncover when it's close to done to let the top form a crust.
I've never tried baking it with veggies like a pot roast - in general, how well it holds its shape will depend in great part on the fat content and your binder

NO KETCHUP! Ketchup on meat is so nasty.

Don't over-handle it or try to press it into a tight loaf. The more yu handle it, the tougher it's going to be.

This will sound wild but a friends husband put it in meatloaf 40 years ago. We thought. No way. However fast forward 40 years and I am still putting in a package of dry Sloppy Joe mix! Best experiment he ever tried. Delicious. Just gives it a little bit of a kick but nothing outrageous. Enjoy.

I'll just share my meatloaf with you, and you can glean from this what you like.

I use 80/20 beef (or 85-15, depends on what's available), rice krispies, an egg, seasonings, either Worst. or Tamari soy, and a lot of salsa (instead of ketchup). It's really the only meatloaf I like.

If you bake it covered, you won't get a nice crisp crust. I never cover mine.

I bake it at 350 for about an hour. Whoever is baking a meatloaf for 35 minutes either likes raw hamburger or is using half a pound. I don't know!

Yes, you can shape it and it will hold it's shape. The egg and crackers/cereal/bread crumbs assist in this.

I wouldn't put it on top of veggies, as you suggested. Once you get used to making one, perhaps you could try that experiment! ;)

My only other suggestion for you is that you are missing your liquid element. Most people I think use ketchup, but since I banned ketchup from my kitchen, I've been using salsa and it's a great substitute.

I use 1/2 and 1/2 Ground Chuck and Ground Round.

1 egg, beaten
dollop of ketchup
either chopped onion and finely chopped carrots OR a package of the beefy onion dry soup mix.
little breadcrumbs

I bake mine in a cast iron loaf pan. When it is about done, I do take it out and drain any fat, put it back in the pan to finish. 350 about 30 minute to an hr depending on how large it is.

@Laurie... great idea about the crinkled foil... I'm going to try that.

I use ground turkey thigh, an egg, salt, pepper, sauteed garlic and onions, 2 tbsp ketchup, a few dashes of worchester, bread crumbs, and maybe 1/4 hot water(helps with moistness). Mix all together, form to "loaf" and cook uncovered for about 45 mins 350 degrees. I would not cook it over vegs, especially if using red meat, they will get greasy. Coat the veggies with olive oil and salt and pepper and roast them for about 35-45 min. they'll be yummy!!! I'm actually making this tonight too!! Family fave :)
Good luck!

1. what temp does one cook it at? 375'F
2. will it contract? Oh yes. A lot.
3. do you end up with that same grey brown slime you get when you pan fry? A little, but not as much. It's negligible and not to be concerned with.
4. how should I check for done-ness? Thermometer. 160'F.
5. do I bake covered? Absolutely not.
6. if I "shape" it into a loaf and put it over or nestled in say carrots onions and potatoes, brussel sprouts will it hold its shape? Yes, it will, but it will also pick up the flavors of the Brussel's sprouts. I don't recommend meatloaf share space with veggies whose flavors will permeate and overpower.
7. do I need to blanch the root veg first? Nope. The meatloaf will take about 1 hour to cook, which is plenty of time for your cut carrots and potatoes (I recommend baby reds).

This is my go-to meatloaf recipe: http://www.kraftrecipes.com/recipes/easy-pleasing-meatloa...

Instead of Kraft BBQ (gross), I use 1/2 KC Masterpiece and 1/2 ketchup.

Best!
C. Lee

I used to add an egg... then I found a recipe that doesn't have egg, but adds milk. We like it much better.

Yes, you get a little of the gray brow slime around the edges when the grease cooks off. But I just drain it off with the rest of the cooked out grease. I don't nest my meatloaf in any other foods.

My recipe includes worcestershire, 1/4 cup bread crumbs, milk, salt/pepper garlic and sage. The only veggie I add is some diced onion. Then I spread chili sauce over the top and bake (uncovered).

Let it sit for 5 minutes before cutting slices.

35 minutes at 350 will do the trick nicely.
I would sautee all veggies first, then add them to the beef and cook.
It will not shrink much in the pan, and yes, you'll get the grease/slime.

Doneness will pretty much take care of itself for the time cooked above.
A little pink is OK if certain areas don't bake all the way through (ever ordered a cheeseburger med well?)

Good luck!
We love meatloaf around our house!

I never get slime, but there is grease, so don't put your veggies in the same pan!
My meatloaf recipe is easy and soooo good...ground beef, can of cream of mushroom soup, and enough breadcrumbs to just kind of make it hold together. And of course salt, pepper and garlic powder. I cook it at 350, time depends on how big it is, I just check to see that it gets a little crispy looking on the edges. The ends are the best!

I use moose burger, but any ground meat will work fine (even turkey for the lean eater). I usually cook my veggies lightly before adding them. You can use about anything really, onion, celery, peppers, carrots, whatever you like. I then mix it with bread crumbs, milk, an egg, worchester, seasonings, and I put a thin layer of catchup on top. Bake at 375 for a little over an hour. To check for doneness I just cut it to see, but I am sure you can find a temp requirement if you google it. Rachel Ray has a wonderful meatloaf recipe she makes for her Yule log meat loaf.

Ditto Dancin' Momma....her topping is the only reason I make meatloaf.

I use a variety of ground meats: Beef, Turkey, Veal, Lamb, Pork, a little Tofu, whatever you like.

I use Oatmeal, not breadcumbs. It makes for a thicker, chewier, heartier meatloaf, and the oatmeal absorbs the healthy fluids nicely.

Saute your veggies first, caramelize them is even better.

Use a loaf pan. Bake at 375 for 45 min.

I've been making meatloaf for about 35 years and it always come out great. use a glass loaf pan, spray with PAM first. Then use 85 % lean beef, as most of the fat will melt and leave a big puddle with 80%. For a healthier meatloaf without affecting the taste, use 1/2 ground beef & 1/2 ground turkey. Grate a large carrot into the mix. Finely chop the onion, and add it and any other veffies, raw. Add your egg, breadcrumbs, and seasonings (I like Crazy Salt, oregano, parsley. Spread plain old ketchup over the top thinly..this prevents any slime. Bake at 350 degrees for 1 hour. Remove from loaf pan and place on a plate and throw out the melted fat when it has cooled. Cook potatoes and other veggies separately.

Try putting a jar or two of brown gravy over the top and then cooking. Makes a yummy gravy!

After years of loving meatloaf and it never coming out right - i learned the secret.

A meatloaf pan. (it is a bread pan with a hole-y insert)

All the grey slime drips down and keeps the loaf in 'loaf shape'.

1) 350 (although I've recently done 375 in the new oven)
2) a little, not enough to give it a second thought
3) see above
4) meat thermometer is best - but otherwise however you would test for hamburger (I just slice it about 1/2 way and check color)
5) optional. usually i cover w/ alum foil for 40 min and uncover (and add glaze/ketchup) for 20.
6) no idea, but nestled is probably better. I would imagine 'on top of' will create unsupported patches of loaf which will sink and distort.
7) got me

Other tips - you can put anything in a meatloaf, but many add a packet of dried onion soup to the mix for flavor. Myself - one egg, one onion, glob of ketchup, glob of mustard, maybe brown sugar, bread crumbs, maybe green peppers, maybe a hard boiled egg in the middle, and anything else in the fridge that sounds like it'd mix well (carrot shavings, celery, etc)

Super lean can lead to dry meatloaf.. So you may want to consider adding a beaten egg to it. I do not care for bead crumbs as a filler. I use lean beef, turkey and tiny amount of pork.

I place crinkled foil under the loaf in the pan to keep it out of the fat .

If you are going to place the vegetables under it, I would consider blanching since the meat is so lean..

I actually pour a can of Rotel tomatoes over our meatloaf..

Place in 350 oven, I cover it for about 30 minutes and then remove the foil for the last 20 minutes.. (test it) Then I place it on the stove to let it rest for 10 min. . I use a meat thermometer to make sure it is cooked.

I do 85% lean beef and bake at 350 for 1 hour uncovered. The less fat means less of the slime. I think the veggies might be kinda gross is you do that.

here's my recipe (sorry, I don't really measure so I'm guestimating but its requested nearly weekly at my house)
1 lb lean ground beef
Italian bread crumbs (couple palm fulls)
garlic (2 tsp)
salt & pepper to taste
1 egg
cheddar cheese (4 -6 oz)
grated onion (my son likes the flavor so I grate into the bowl with "juices"
mix together and shape into loaf pan
pour bbq sauce over the top

350, duration depends on the size
no
no
meat thermometer in the middle
no
...maybe...I use a loaf pan, so I never tried free form
no, but your carrots and sprouts may be overcooked by the time the meatloaf is done.

when I make meatloaf I actually buy the package of ground meat that says meatloaf mix on it.. I buy 2 small packages of meatloaf mix, add 2 eggs, 1packet of onion soup mix, some kettchup, mustard, salt pepper, bread crumbs (Italian) & a little bit of grated parmesan cheese& garlic powder, and a little bit of water.. I make 2 smaller meatloafs since I like the end pieces and I just shape them and stick them both in a pan (not a loaf pan) and then always hold their shape, so I don't see why yours wouldn't
the only real pointer I could give you is make sure you mix it all up very very well .. even though I hate doing it I always use my hands, that's how I was taught and apparently that's the best way to do it .. ive never made it in the same pan as the veggies so cant help you there.. I never cover it with foil or anything, just stick it right in the oven.. ive never pan fried a meatloaf so im totally unaware of this slime youre talking about

My fav recipe for meatloaf ...

http://allrecipes.com/recipe/easy-meatloaf/

And my modifications ... added garlic powder, onion powder, onion juice (cant use onions), Italian seasoning, Italian breadcrumbs, Worcestershire sauce, and salt and pepper. Used 2 pounds of meat, so upped breadcrumbs, milk, and an additional egg. Made 2 loaf pans ... Yummy.

I do one pound of hamburger and one pound of sage sausage. Gives it an awesome flavor!!!! Oh, and I use the Lipton onion soup recipe (it's on the back of the box) and add/change a few minor things. Good luck!