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Tips and Tricks


Grandpa’s Meatloaf

This is actually one of the best meatloaves that I have EVER created. There are loads of cruciferous veggies in it. It is moist, yet holds together for a really meaty taste, plus it’s chucky jammed full of delicious greens. The first six greens are from your Gila Farms produce selection this week.

Grandpa's Green Meatloaf

Grandpa’s Green Meatloaf

1 large handful Mustard Greens
1 handful Kale
1 handful Spinach
1 handful Collard Greens

4 stalks Green Onions (minced)
4 stalks Garlic (minced)

1 lb hamburger
1/4 lb spicy pork or chorizo
1/2 CU uncooked oatmeal
2 eggs
1 large onion (minced)
1/2 carrot (minced)
1/2 stalk celery (minced)
1 tbsp Worcestershire Sauce
1 tbsp Ketchup
Salt and pepper to taste

  1. Steam all greens for 15 minutes
  2. * SQUEEZE as much liquid out from greens as you are able
  3. Mince on cutting board
  4. Mix with all other ingredients except hamburger
  5. Add hamburger and mix just until meat is broken apart
  6. Firmly pack into loaf pan and top with more ketchup or BBQ squce
  7. Sprinkle VERY lightly with brown or white sugar
  8. Bake at 350 degrees for 35-50 minutes (bigger loaves take longer)
  9. Let sit on counter for 10 minutes before cutting.

NOTE: Don’t over-mix the meat, or it becomes mealy.

After your greens are steamed and chopped, wrap in a paper towel, then wrap that in a dark colored cloth (cause it will stain) and S Q U E E Z E absolutely all of the liquid from it. Chop again, and then put into bowl to mix.

Published in Grandpa’s Corner – IRC Volume 1, Issue 5

Great-Grandma’s Meatloaf

This is the recipe that my mother gave to me. It’s the way we’ve done it in the Andrews family for about 60 years. My revisions are in parentheses.

Chop and saute one stalk of celery – set aside
Mix 1 LB Hamburger (or 3/4 LB HB and 1/4 LB Ground Pork)
1/2 cup diced onion
Salt and pepper to taste
1 tsp parsley flakes
1 tsp Worcestershire Sauce
2 beaten eggs
(4 chopped scallions)
(1/4 C grated cheddar cheese)
2 1/2 slices sliced/diced bread (or 2 C raw oatmeal)
1/2 C warm whole milk to make very “wet”
Add cooked celery and a dash of nutmeg
Mix all well, but do not over process
Put into oven at 350 degrees for 2 hours

While it cooks, mix:
1/2 C ketchup
1 TBL flour
1 TBL sugar
Spread on top of meatloaf during last half hour of cooking time

Non Old-Fashioned Meatloaf


1 CU Prego (or sauce below)
2 LB ground beef
1 ½ CU Pepperidge Farm Herb Stuffing
1 large onion
2 eggs (beaten)
½ CU shredded mozzarella or Swiss
2 TBL cooked spinach


1. Mix all stuff together (keep out 3 TBL sauce and cheese)
2. Shape firmly into cake pan (about one inch thick)
3. Bake at 350 F 1 hour
4. Spoon remaining sauce over meat
5. Sprinkle with cheese
6. Bake additional 5 minutes
7. Let sit 5 minutes before serving

Special Steps

Variations – Add 1 TBL cayenne pepper to the mixture before cooking
– Salt and pepper to taste
– If you use bread crumbs instead of stuffing, add 1 tsp each of oregano, ground cloves, chives, vinegar, and deli mustard
– If you use one 6 oz can tomato paste instead of Prego sauce, add ¼ CU each of water, mushrooms or black olives, and diced tomato; and 2 TBL each of olive oil, garlic and parsley.


Mini Meatloaves

You can make a personal meatloaf for each person.


  • 1 onion
  • 2 ribs celery
  • 1 TBL EVOO
  • 1 C ketchup
  • 1/4 C brown sugar
  • 4 tsp apple cider vinegar
  • 1 C bread crumbs
  • 1/4 C buttermilk
  • 2 tsp thyme
  • 1 TBL salt
  • 1 TBL Dijon mustard
  • 1 C sour cream
  • 1 egg
  • 1 LB freshly ground chuck
  • 1/2 LB freshly ground pork
  • 1/2 LB freshly ground veal


  1. Saute onion and celery in EVOO
  2. Mix with everything except meats and glaze
  3. Fold with ground meat – DO NOT OVER MIX
  4. Lightly grease cupcake pans
  5. Pack into cupcake pan and brush with glaze
  6. Bake at 350º for 25-30 minutes
  7. Let cool at least 5 minutes before trying to remove


Easy Peasy Meatloaf

Crack two eggs and beat well
1 lb each chuck and ground pork
1 1/2 cups Quaker ORIGINAL ( not instant ) Oatmeal
One 16 ounce can diced tomatoes
One packet French onion mushroom soup/dip mix
(OR 1 can Campbell’s tomato soup and 1/2 cup additional oats)
1/4 cup finely grated Parmesan
Kosher salt and freshly ground black pepper


Preheat the oven to 350 degrees F.

Break up the beef and drop loosely in a large bowl. Sprinkle the breadcrumbs evenly over the beef.

In a medium bowl, add the tomatoes, soup mix and Parmesan. Mix and mash up any large chunks of tomatoes using a potato masher. Taste and season with salt and pepper if necessary (the mix packet contains lots of seasoning, so you probably won’t need to). Add the egg and stir.

Pour all but 1/2 cup of the flavor base (tomato mixture) over the top of the beef. Using your less dominant hand with your fingers spread out like a pitchfork, gently mix and fold everything together, turning the bowl with your free hand, until just combined. Don’t over-mix!

Form the mixture into the shape of a loaf on a parchment-lined baking sheet or press gently into a meatloaf pan. Top the loaf with the remaining flavor base. Cook until the internal temperature is 155 degrees F, 50 to 65 minutes. Remove and gently cover with aluminum foil for 10 minutes to allow the ambient heat to bring it to 160 degrees F before slicing and serving.


Sunny Anderson’s Nunya Meatloaf

Third Party Recipe – CLICK HERE

Jeff Mauro’s Crackin’ Meatloaf


1 tablespoon olive oil
1 small Spanish onion, cut into small dice
Kosher salt and freshly cracked black pepper
3 cloves garlic, minced
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco
2 large eggs
1 pound ground chuck
8 ounces ground pork
8 ounces ground veal
1 cup coarsely crushed saltine crackers (about 24)
1/3 cup minced fresh parsley
1/2 cup barbecue sauce
1/4 cup brown sugar
1/4 cup apple cider vinegar
2 tablespoons sriracha sauce


Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

For the meatloaf: Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Set aside to cool.

In a large bowl, whisk together the milk, mustard, Worcestershire, hot sauce and eggs, then season with salt and pepper. Add the beef, pork and veal along with the crackers, parsley and cooked onion-garlic mixture. Use your hands to mix until everything is evenly combined. Place the meat mixture on the prepared baking sheet and use your hands to gently form into a rustic loaf shape, about 9 inches by 5 inches.

For the glaze: In a small bowl, combine the barbecue sauce, brown sugar, apple cider vinegar and sriracha.

Slather the glaze all over the meatloaf, then bake, basting once halfway through, until the internal temperature registers 165 degrees F, about 1 hour. Let rest for 20 minutes before serving.

Cook’s Note: Before baking the whole meatloaf, bake a small tester patty of the mixture to test for seasoning.

Recipe courtesy of Jeff Mauro

To view original recipe, CLICK HERE.

Mushroom Crusted Turkey Meatloaf

Mushroom crusted turkey meatloaf

Adapted from the cooking show Family-Style with Chef Jeff

Shiitake, crimini, portabello
Dice and sauté in olive oil, garlic and salt

2 C Sauce . . Basil, celery, onion, lots of garlic, Green chilies, barbecue sauce, ketchup, Salt-and-pepper, Cayenne, chili powder, fresh thyme, dried mustard, Worcestershire sauce, chopped kale

3 pounds lean ground turkey meat
Three turkey eggs, or five regular eggs
Stir to incorporate, then add 2 cups breadcrumbs
Hack into pan for cooking, and top with barbecue sauce then chopped mushrooms
Bake at 375° for one hour for small pan, up to 1 1/2 hours for large pan

Find more like this: Casseroles and Pan Dishes, COLLECTION INDEX, Meat to Eat OTHER

One Response to Meatloaf – COLLECTION

  • Robert Andrews says:

    Watching a cooking show, and their suggested topping was ketchup, dry mustard, and a lot of brown sugar. Put more topping on halfway through the baking process.

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