Only found 1 on allrecipes and there are a gazillion on the Quaker site. Just was hoping I could get a recommended recipe from one of you so I don't have to go through all the Quaker ones before I find one I like.

As always, thanks.

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Barbara

I make a "Kitchen Sink" meatloaf, which means there could be anything in there, even the kitchen sink! I usually add grated carrots, shredded cheese, minced mushrooms and onion, tomato sauce, bread crumbs or oatmeal, worchester sauce, egg, garlic, pretty much whatever I find in the fridge and pantry. It's never the same twice, but it's always tasty. So you can adapt any recipe to suit your taste and handy ingredients.

Jen

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Man cannot live on bread alone. That's why someone invented CAKE!!

I do the ssame as Jen - never use a recipe, but always use an egg, a handful of oatmeal, some onions, a little garlic and thenn "whatever" - chopped veggies of any sort, shredded cheeses (usualy add parmesan with the oatmeal) and herbs and other stuff (chopped pickles, olives, capers, etc.) Some ketchup or worcestershire sauce usually goes in, but I've also used balsamic vinegar, barbecue sauce, teriyaki sauce, - the list goes on. Sometimes put something in the middle as a surprise - hard boiled eggs, whole pickles, stick of cheese (sometimes wrapped in spinach), and have also added cottage cheese to the whole thing. For me meatloaf is a great way to use up dabs of almost anything in the refrigerator.
KathyB

I often use oatmeal as the binder. Ground chuck, an egg, chopped onion, celery salt and a glug of milk. You know, the noise a gallon makes when you pour it out. Oh, and salt and pepper. We keep it simple. I make usually a couple at a time. Wrap one in saran wrap, then foil and freeze. When I need it, unwrap it, put it frozen into the crock pot and let it cook all day.

We go for the rather plain meatloaf. Picky kids. I do find that you need the moisture of the milk with the egg so that the oatmeal will expand and not dry out the loaf...

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Avoid biting when a simple growl will do.

That's interesting that you say that about the milk, as my mother-in-law does a similiar thing--she usually uses french bread torn into small pieces that she soaks in milk but then, for lack of a better word, wrings out so it isn't soaking wet. Her meatloaf is very firm, and as I have discovered, very typical for the North, as it is formed and cooked on a roasting or sheet pan. My meatloaf, which was what my mother made and her mother made, is very wet, with tomato sauce inside and on top, and formed and cooked in a loaf pan. For what its worth, my grandmother's recipe used rice krispies for the binder, but I have used bread crumbs or oatmeal, depending on what I have at hand.

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Arlington, TX

I make mine with Stovetop stuffing mix! Someone on this board posted the recipe last year, and that is the only way I make it now. I throw the stuffing mix in the blender and pulse it until it is smushed before I mix it in (my kids didn't like the large chunks of bread crumbs that were visible!) So easy, and way good!

No-Fuss Meat Loaf

Diane

Susan, rice krispies? That's something I've never heard of! For those intrigued by this probably secret ingredient, I found the following recipe utilizing it:

Meatloaf Muffins

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Barbara

Juicy Meatloaf

1 1/2 pounds ground round
3/4 c oatmeal
1 egg
chopped onion to taste
1 t salt
1/4 t black pepper
a little garlic powder
1 c tomato sauce

I put all of this in a gallon plastic bag and squish away. Dump in a loaf pan, pack down and bake at 350* for 1 hour or until done. About the last 10 minutes I spread ketchup on top and finish baking.