This recipe should give you a meatloaf that fits in a regular size bread pan (8 1/2 x 4 1/2 x 2 1/2 pan -- YMMV). I also altered the recipe to be reduced sodium and reduced carbohydrates (if you so choose), and to list vegetarian/vegan analogs. All measurements are non-metric.


Prep Time: 20 minutes
Cooking Time: 1 hour, 15 minutes
Servings: 6 (or less, if you're in my house!)

• 1 1/2 pounds lean ground beef (ground sirloin is best -- for vegetarians and vegans, GimmeLean meat analog works best)
• 1 cup milk (2% is best, avoid both whole and skim milk -- rice or soy milk are suitable substitutes for vegetarians and vegans)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves or 1 1/2 teaspoons rubbed sage
• 3/4 teaspoon potassium chloride ("No Salt") or 1/2 teaspoon salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon pepper
• 1 garlic clove, finely chopped or 1/8 teaspoon garlic powder
• 1 large egg (or 1 tablespoon high-fiber flaxseed mixed in 1/4 cup water for vegan/vegetarian substitute)
• 1 cup seasoned bread crumbs or 1 cup crushed dry oatmeal + 1 teaspoon crushed oregano
• 1 small onion, chopped (1/4 cup)
• 1/2 cup ketchup, chili sauce or barbecue sauce

1. Heat oven to 350°F.
2. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan or shape into loaf and place in ungreased rectangular pan.
3. Spread ketchup over top (I use the back edge of a butter knife because it's a flat, unserrated edge).
4. Bake uncovered 1 hour 15 minutes.
5. Put oven thermometer in center of meatloaf. If it reads 160°F or above, it's all set. Otherwise, continue cooking and check internal temperature at 15-minute intervals.

Oh goodie goodie! Miles' meatloaf!

I would have to substitute the oatmeal or bread crumbs with almond flour. I'm in induction of the Atkins diet because my weight loss stalled.

You guys if there was a cook off on this site, Miles would not only win it, he would own us.

Miles can you give us your ribs recipe?

meat loaf is delious how it is why take out the best part the beef

sounds good i will get my girlfriend to cook it for me sometime

Good to know the analog for Atkins. I'll add it to the original recipe. Do you have the conversions for this (1 cup bread crumbs = ???)?



...

But you're probably right.

Now, now. I cannot give away all of my secrets and recipes at once, can I? Have patience. Enjoy the meatloaf.

Learn to cook, fercrissakes! It not only is an impressive skill to have, it will keep you alive when you're alone.

Yup, plus cooking with your partner is fun.

Miles, does this freeze well? It sounds like it could be something that I could make and keep for a rainy/lazy day and would be a good homemade alternative to supermarket things like sausages, which I find really fatty and salty.

Oh yeah. My spouse and I make up our own frozen dinners out of this. My recommendation is to let it cool in the refrigerator overnight before slicing it up and storing it. It reduces the chances of freezer burn.

If you're into sausages, my spouse and I are working on low- and no-sodium, and low- and no-fat, recipes for those have the ability to stuff their own. We got a sausage maker a few months ago, and are making some for ourselves.

Also, if you don't have access to a sausage machine, talk to the owner or head butcher of a small, local shop. We've found that if you come up with a recipe, they'll make a specific batch for you (probably about 10 pounds worth -- if the recipe sucks, you will have 10 pounds of crappy sausage, though), and if it's good, they might ask to buy the recipe. A local meat market here bought my recipe for low-sodium all-beef kielbasa (Polish sausage) already.

I was thinking of making meatloaf for my family for a while actually but wanted a recipe I could trust. This one seems quite reasonable.

There are some issues on which I need some help though.

We don't have this here. Can I make it at home? If not what would be a good substitute?

We don't have these here either, would bay laurel leaves work?

I think there is a special kind of thermometer you use for this, right? I don't think we have anything like that here. Can you tell me any alternative ways of how to tell if it's ready?

Thanks!

You can make a decent Worcestershire replacement using the following recipe:

1/4 cup ketchup
1/4 teaspoon ground mustard
pinch of cayenne pepper or white pepper
1 teaspoon onion powder
1 tablespoon red or white wine vinegar
1 tablespoon molasses

Just combine all the ingredients and viola! (This recipe is also good for vegans, since some Worcestershire sauces on the market have fish in them.)

Really? You can't find adaçayı where you are? Well, you can use majoram, thyme, rosemary, ground bay laurel leaves or even oregano.

The best way is to look simply slice through the center and make sure it's brown all the way through.

I should add that I also sometimes include 1/2 tablespoon of Hungarian paprika when I make this. If you're doing this without sage, I would highly recommend using paprika. Together with any of the other seasonings, it should give the meatloaf a very robust flavor.

OK, I can do that.

I can, I just didn't know sage leaves meant adaçayı!

Alright thanks!

two things,
1)lovely sounding recipe no?
2) I would sooooo own you if it was Haggis/carbonara(or other Italian dish) oriented. but when it comes to your meatloaf and other yank food I'd loose

I usually make everything from scratch when I do Italian pasta dishes. At some point, I'll put up my fettuccine alfredo recipe, along with my recipe for Italian-spiced sausages.

This makes an incrediable marinade for any read meat as well.

I'm doing low carb to reduce fat so this one is kosher for me.

intriguing, but never as good as mammas :P

I am gonna be making this dish on Thursday, and I'll make steamed green beans and creamed mushroom soup to go with it.

I'll post a picture of the meatloaf when it's finished.

I cooked this yesterday, it was really nice. I changed it slightly, though, by skipping the sauce on top, and i also added a red bell pepper (finely chopped) and a teaspoon of paprika.

Thanks.

Is that so? I should try that sometime. Always nice to try out something new.

So, I made the meatloaf today, turned out to be absolutely superb, my mother and father loved it

I had to make few things slightly different: first of all, I spread the remaining Worcestershire sauce that I've made over the top along with some ketchup. The Worcestershire sauce I made did not include onion powder because I couldn't find any. Also, I had to use a sort of molasses made out of grapes rather than sugarcanes.

Anyway, here's how it looked afterwards:



And thanks a lot for the recipe!

ya burnt it ya noob

It wasn't burnt at all. When you put oil in things you bake, the oil burns, I put oil in the pan to prevent the meatloaf from sticking.

This is in my oven now. I added a grated carrot, some paprika and spring onion. I didn't have sage, so omitted that. Will let you all know how it turns out!