All-American Meatloaf

Very good but I offer a tip

tom r - August 27, 2007 01:44:55 PM PST

Place 2 slices of bread in the bottem of your loaf pan before putting in the meatloaf. They will absorb the fat while it cooks.The meatloaf will not be swimming in grease when done

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my wife loved it

THOMAS R - June 21, 2007 04:39:54 PM PST

when i cook, i'm usually on the grill out on the deck, but i love meatloaf and this caught my eye, so i decided to try it. really didn't take that long and wasn't complicated. and this is coming from a guy who didn't even know we had a food processor. i did substitute turkey for the veal. and i usually like horseradish with my meatloaf, but this didn't need anything more. and the meal passed the test of my wife and daughter, which was cool, especially considering how finicky my daughter is ...

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Save even more time!

wgpenguin - August 27, 2007 01:53:54 PM PST

Instead of making one large loaf, use a muffin pan and make individual muffin-size servings. Only takes about 20-25 minutes to bake because of the smaller portions.

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Delicious, Amazing! Sounds a lot harder to make than it really is!

margaret_huntington - July 9, 2007 02:26:41 PM PST

I don't cook Meat Loaf but I was truly impressed with this one. It was not that hard to make, I used my food processor and followed the directions step by step. I thought that it might be complicated but it was not at all.

What I got was a fantastic Meat Loaf that everyone raved about and wants more! They should call it Vanishing Meat Loaf. I made it again and it was gone in a day. Next time I am making two so we can have some leftovers. Nothing better than a Meat Loaf sandwich and ketchup right? LOL

As for Dry Mustard, everyone I know has dry mustard on hand. You may not use it all the time but there are a lot of recipes that call for it. It really adds a wonderful taste and it might be worth it to buy a bottle next time you are out. Try it please!!!

For the gourmets in the house, how else would we make our Hollandaise Sauce! LOL

I give this recipe 5 stars!

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This has become my go-to meatloaf recipe.

Rachel - August 27, 2007 01:31:17 PM PST

I hated meatloaf growing up, as it was heavy and greasy and generally unpleasant. My family, however, enjoyed it, so I decided to find a recipe that everyone could appreciate, me included. I poked around and found this happy number, and it is so yummy!

There are some things I do differently, though. First, because of the cost, I do not add veal. I just add more beef or pork, depending on what I have on hand. Also, I do not sprinkle the top with rosemary, nor do I place the red onion rings on top. I find these steps unnecessary, and the flavor hasn't suffered for lack of toppings.

What some posters have said about this being a difficult recipe to make is correct, but only to a certain extent. This meatloaf is not difficult to prepare, per se, but it IS multi-stepped and does contain a lot of ingredients. If you do all your chopping and measuring before you start, it is rather easy to just throw everything together and mix.

The meat mixture is a bit wet for my tastes, so I usually end up using more bread or adding store-bought bread crumbs. Also, this dish is fatty. And I do mean fatty! What I have done to combat this is bake the loaf on top of a grid-style cooling sheet placed inside the actual baking dish. The grids are close enough together that the meat does not fall through, and I am left with a delightfully moist and flavorful meatloaf that hasn't spent an hour steeping in its own fat.

I would encourage anyone to try this recipe, and to experiment with it. This is a pretty basic mix and the possibilities for flavor additions, changes, sauces and toppings are endless. I have even done this adding a packet of dry onion soup mix and some shredded mozzarella cheese. I have also used the basic mix to make meatballs, adding some grated parmesan for a more Italian flair. Really, you can do pretty much anything you want with it!

My advice to potential tasters would be this: Don't be overwhelmed by the number of steps and ingredients in this recipe. Just give it a try and I'm almost positive you will be pleased with the outcome.

Also, to the poster who made the comment regarding dry mustard: I keep it in my cabinet at all times. It is a must for everything from macaroni and cheese to meat dishes to cold, creamy salads.

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not true

sara e - June 11, 2007 02:05:04 PM PST

just because it have more than 6 ingredients doesnt mean its hard. All you have to do is read the instructions before you start. Most of the ingredients here are simple like salt, sugar, mustard, ketchup, eggs,ground pepper, tabasco sauce...etc..it simple its just a matter of mixing most of the ingredients together and putting it in the oven.

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Great recipe

Iris - June 19, 2007 07:17:24 AM PST

I think is yummy but i would definitely leave out the veal, I would just use ground turkey! and spice it up my way to make it better!

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Meatloaf is tasty

Pabama - June 19, 2007 08:51:02 AM PST

The great thing about meatloaf is that there can be so many different ways to prepare it. Conceivably, you could have meatloaf every night of the week and have it taste differently. I think, however, it's a stretch to call this an "all American" meatloaf. It's a bit gourmet for that. I always enjoy how an ingredient such as tabasco is listed with a measurement, then with the amendment of "or to taste". As if everything else in the meal is some type of legal requirement.

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Its Not Mom

txjeff454 - July 9, 2007 07:33:09 PM PST

This has to be the best Meatloaf I have ever had....all the different flavors made it a delight...everyone at the table felt the same way....a must try....Jeff

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Too much for a country girl!

mamster1 - June 11, 2007 02:38:52 PM PST

You can make a great meatloaf without this many ingredients. It should be a really easy and quick dish to make. I suppose you could make it as simple or as complicated as you like, but meatloaf is just good ol' country comfort food! It doesn't have to be gourmet to taste great! ( Who keeps dry mustard on hand anyway?)

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Simple GOURMET cooking

Rosworld - June 19, 2007 01:17:41 PM PST

More than six ingredients too much!? Oh my is that really fair? Perhaps Betty Crocker might be a better choice for those who feel this way but I've tried many of Martha's Stewart's receipes with much success and accolades. But maybe that's because I'm not afraid to experiment with a myriad of ingredients. Stewart adds a touch of sophistication to the most basic receipes and I think that's fantastic. I'm a working mother so my time is limited, but my family and friends love and appreciate the effort.

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Delicious Uprgraded Meatloaf

e.tivzenda - September 17, 2007 05:15:14 PM PST

Those who previously complain of too many ingredients or too posh ingredients are uncouth, novice cooks with no real eye or palate for fine foods.

I do not even enjoy meatloaf usually, but this is truly a delicous, updated and upgraded take on a classic. So many savory flavor layers and relatively simple to make. Anyone who rules out recipes based on ingredient counts should not be allowed near a kitchen, much less to prepare food for others.

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Don't need all those things!

Flamming red - June 11, 2007 05:03:59 PM PST

I make a great meatloaf that has great flavor and doesn't take so long to prep. I'm a mother of three. You just don't got time to put all those different things in it. I thank sticking to a simple great meatloaf is best. What are carrets doing in it, that doesn't sound good to me.

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Some of these Posters amaze me!!!

donnabrownis29 - July 9, 2007 03:45:23 PM PST

First off, I would think that you should try this recipe before you make these ridiculous comments. The to past such utter nonsense as "MY Mother-in-law makes the best Meat Loaf" is truly amazing!!! How about posting her recipe if is so dam fantastic. "Who has dry mustard on hand?" Ah I do an apparently several others do. "Carrots in a meat loaf"...well they are fantastic and you can see better after dinner! LOL

My girlfriend made this last week and I got the recipe it was that good. She directed me here as well. What you people are not realizing is you can improvise, substitute and make it less fattening or more suitable to your palette. For instance, you could substitute ground turkey for veal if you wish. The dry mustard made it sensational with just a zip!

So I made it, I substituted a lot of things in it. I can use brown sugar made from artificial sugar or could also use low cal Maple Syrup for the brown sugar. Or I could sit there and type criticism.

To criticize our much beloved Martha (LOL) without ever trying what you are criticizing truly is absurd. It may not be the healthiest but it does not say Healthiest Meat Loaf. Or sit there and criticize and complain about something you have never done or tried. Obviously you do that a lot.

Share your thoughts about some of the items like some of you did and make suggestions, not just trash it. Obviously, it is not for everyone indeed! Share your thoughts and suggestions not just [profane]!

It's a good thing!

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Too Much...

KAREY D - July 9, 2007 03:15:44 PM PST

Too many ingredients - typical MStewart recipe. And meatloaf is a budget meal...not a veal meal.

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Meatloaf shouldn

James A - June 19, 2007 04:15:27 PM PST

Hello, don't forget affordable. But I agree it should be easy.

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pretty simple

Katharina - June 18, 2007 04:46:18 PM PST

This looks and is a very simple menu . . . as always read the ingredients and directions before use.

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All American Meatloaf

Granny Moss - July 10, 2008 08:04:53 AM PST

Since I am allergic to celery, and I don't use a lot of spices, and I don't think carrots go into a meatloaf, I'll give you my simple recipe. Heat the oven to 350. Combine 2 pounds ground beef, 1 egg, 1 small can tomato sauce, 1 small onion, chopped; and 1/2 to 3/4 stack pack of saltine crackers. Mix it all together and cook for an hour. Enjoy. This is really simple meatloaf, it is very good. Oh, I forgot, salt and pepper the meat mixture to taste. It might have a few more calories or sodium than yours but it is really very good. It is always a hit with our family reunions and such. Happy eating.

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Yum

Ferret - May 19, 2008 07:45:05 PM PST

I would love to make this, but what is ground round? and I guess would have to use beef for the whole thing as ground veal and turkey does not exsist here.

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definetly NOT all-american

Charlie - March 31, 2008 01:44:50 PM PST

way way too many ingrediants to be considered "quick" or "easy". whatever happened to plain ole' beef meatloaf the way our Mom's made? that is the true "all-american meatloaf"...forget a bunch of veal and garlic cloves. everyone tries to be too complicated these days! simpler can sometimes be just as good, if not better. stop trying so hard.

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too many ingredients

baublynn - March 3, 2008 02:16:12 PM PST

Why so many ingredients? It's just meatloaf. With meatloaf ingredients less really is more.

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Spare the baby calves!

Vercetti - January 28, 2008 09:30:44 AM PST

This is a fine recipe and the little touches on an old stand-by are nice. HOWEVER, nobody should buy or eat veal, due the horrible conditions in which the calves that produce it are kept! They are hobbled and almost incapable of moving in tiny houses, to keep their muscles weak, and hence, soft. Not only that, but many are force-fed milk! Not only does this violate the laws of Kosher, but it's just plain cruel. I love Wienerschnitzel as much as the next person, but I will never TOUCH it after learning how badly these poor animals are treated! Turkey or beef is fine with me.

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Ground meat

Barberry - July 9, 2007 02:12:55 PM PST

Watch the movie "Fast Food Nation" and you'll never eat ground meat, especially ground beef, again.

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Veal?

Paul - June 20, 2007 12:31:23 AM PST

http://www.noveal.org/

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This is

gb66364 - July 9, 2007 01:51:49 PM PST

With this recipe, dinner wouldn't be until 10 pm.

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Not...

Joe V - June 19, 2007 11:38:58 AM PST

All American? Not, this recipe is for people who don't know how to cook, to many useless ingredients. I have several great, easy Meat Loaf recipes that require much less effort and smoke this stuff.

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All-American Meatloaf

Douglas H - June 19, 2007 04:38:23 AM PST

since when does an all-american-meatloaf include veal. I've had some super meatloafs and none of them have had the whole grocery store in them

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To costly

Mary C - June 18, 2007 07:43:00 PM PST

God old Hambugar for me with a little Itilian sasage

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make it and try it before you vote....da

tracedillo - July 25, 2007 10:04:43 AM PST

All of the reviewers who had poor comments are those who DID NOT try to make it and certainly DID NOT try to eat it......this is not a hard recipe and it tastes wonderful....those who usually don't like meatloaf will love it...and it is a great way to incorporate vegies (carrots and celery) into a dish for those who don't normally like vegies. Try it before you insult the recipe. thank you.

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Not a chance...too much work

horizonguy - June 20, 2007 10:00:32 AM PST

Typical for a MS recipe to have so many ingredients - as she is so obsessive. Whatever happened to ground beef, bread crumbs, ketchup, and a few other veggies cut up and mixed in. Mash together in a bowl, form into a small baking dish or pound cake pan (my fav) and bake for about 45 to 1 hour...simple. 9 out of 10 people who really like the loaf would pass this one by...

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