Ophelia wrote in rec.food.cooking:

> Please would posters here be so kind as to share their favourite meat
> loaf recipes? I have tried a couple and didn't like them much.
> Reading here I see that it is a favourite for many and I would love
> to find something really good

Here's a basic Don does. It's more of a swap on any standard meatloaf
recipe. Instead of bread crumbs, bread, crackers or rice, try using
'stuffing' such as pepperidge farm herb or stovetop. Yes you can make
your own batch too but this is one of those not very expensive time
savers.

Another trick, don't use too low fat of a meat or if all you have is
94% fat-free beef, mix 1/4 ground pork with it.

Consider canned or jarred mushrooms over fresh as they will not dry out
the loaf like fresh will. If you must use fresh, use King Oyster stem
parts for optimal results.

These tricks can be applied to any standard recipe you see.

Here's a fairly standard approach.

2 lbs ground beef (or 1.75 beef, .25 pork)
1.5 cups stuffing mix
1 med onion, chopped fine (carmelize lightly first in some beef or pork
fat if desired)
1/2 cup 'sauce' (I like May Ploy here, others use tomato stuff)
2 jumbo eggs or 3 'large'
1 TB worstershire sauce

I usually top with either more Mae Ploy or Jufran Bannana sauce

You can add other spices but that's a basic one.


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