Not a fan of ketchup on top of meatloaf, I prefer this recipe. Don't leave out the nutmeg. It provides a perfect seasoning for the meat. DH's favorite meatloaf. . . leftovers also make great cold sandwiches.
Put your leftover cornbread to good use! From a neighbor when I lived down South. UPDATE (4/11/08): Change from original posting: I've always had to cook this about an hour, but I thought that was just me, so I when I originally posted this I left the cooking time at 3/4 hour, which was how I received it. However, since all the reviewers have noted that they, too, have to cook it longer, I have now changed the cooking time to 1 hour.
This recipe was modified from one I found in a cookbook published by "The Turkey Store". My family, and everyone I have ever served it too love it and can't believe that it is low fat, low cholesterol. And recently I started substituting oatmeal for bread crumbs since my husband's doctor put him on an even stricter diet than before. It is easy, there is no need to sauté the onions, bell pepper and garlic before mixing with the rest of the ingredients. It is also moist and very tasty. I usually serve with baked sweet potatoes and fresh green beans. It makes GREAT sandwiches the next day.
From Recipe Goldmine, this is my scaled down, simplified version of Dick Clark's meatloaf. It is the only meatloaf recipe I use now. My boyfriend and I can't decide if it is the Rosemary gravy or the Southern Glaze that makes this meatloaf so special! It's delicious! Tastes even better on sandwiches the next day!
Meatloaf filled with Cappicola and Mozzarella roll is seasoned with spices and store bought pesto and sundried tomatoes in oil which you puree. Please take note that the pesto and sundried tomatoes have seasoning and garlic added so adjust to taste.
This Lebanese-inspired meat loaf uses eggplant, feta cheese, mint, and - instead of breadcrumbs - bulgur, which is found with rice and other grains in supermarkets. I am posting this for World Tour 2-Middle Eastern
"My father is Lebanese. I remember the flat bread that his sister made, and grape leaves, and kibbeh—the foods we ate when we gathered as a family. Kibbeh was sort of a steak tartare. My dad ate it raw; no one else would. We flattened it in a pan and baked it like meat loaf," says fiber artist Dana Boussard of Arlee, Montana. I got this recipe off a Middle Eastern food site. It sounds so good and has 4 STAR RATING. I thought others might like it too. I am posting this dish for World Tour 2-Middle Eastern
This recipe appeared many years ago in Homemakers Magazine and since the first time I made it, it has become a family favourite. My daughter hates mushrooms, so I especially like the fact that I can chop them up finely and sneak them into the mixture and she is none the wiser! The cold leftovers make great sandwiches.
Does the world really need another meat loaf recipe? YES...this one! I have converted three meat loaf haters into meat loaf lovers with this recipe. It's now the only recipe I use, and I make it with turkey. If you are lucky enough to have leftovers, you will enjoy a really delicious meat loaf sandwich.