how would you explain meatloaf?

I used the meatball analogy to explain it to DB. He was unsure of it at first, but now it's one of his favourite meals! He's learning that it makes him ill to eat too much of it though.

My basic meatloaf recipe is the same one I use for meatballs. Onion powder, garlic powder, italian style breadcrumbs, egg, and ketchup. We have always had to use powder because my dad won't eat anything if he knows it has onion in it. My mom could only make it if he wasn't around to see her prep it.  He's fine if he doesn't know it's in there.

I am intrigued by meatloaf...I know what it is, of course, but I've never eaten it or seen one.  That's one American recipe my folks never tried!

My recipe involves oats instead of breadcrumbs, celery, onion, and mushroom, and a variety of spices and seasonings. (Mince and egg being givens.)

I always grate a carrot into the mix. You cant taste it, it makes the loaf moister and the kids get an extra veg without realising it.

My mother made meatloaf in the UK in the sixties. I've recently shown my student son how to make it and he was really impressed as it was easier than meatballs and he virtually lives off mince. I sometimes substitute chopped nuts for half the mince or add left over cooked veg.

I find it really sad that those girls were repulsed, but not surprising. A lot of young people have lost the art of good cooking with cheaper cuts of meat, yet will be happy to buy ready made crap.

This is my favourite meatloaf recipe:

1/2 cup white wine
1 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1/2 cup grated carrot
1 pound lean mince
1/2 jar (about 1 cup) tomato sauce (I like bertolli's peccorino & garlic)
1/2 cup uncooked porridge oats
1/4 cup grated parmesan
2 tsp dried oregano
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
2 large egg whites
2 cloves garlic, peeled and minced
1/3 cup chicken broth
cooking spray
1 1/2 cups pasta sauce, heated
6 basil leaves

Preheat oven to 190C. Pour wine into a medium skillet and cook onion, pepper, and carrot over low to medium heat for 15 minutes. In a separate bowl, combine remaining ingredients and mix thoroughly, using hands. Spoon in vegetables and liquid from skillet. Shape mixture into a loaf approximately 5" wide, 10" long, and 3" to 4" high. Coat a 9" x 13" baking pan with cooking spray, then fill with mixture. Bake 1 hour; let stand for 5 minutes before slicing. Top each slice with 1/4 cup warmed pasta sauce and basil leaf.

Ohh I am so hungry for meat loaf now, I have to make one.  My Mom used lipton onion soup but didn't use the ketchup or the brown sugar....yummy!

Yup.  I'm so inspired that we're having it for dinner tonight!

I just got my mince and celery from Tesco. (I have everything else on hand.) Decided I'm making meatloaf for me and a lasagne for Adam.

The one thing I can't find a replacement for is Heinz 57 sauce. (I can make a pretty good approximation of it, but it's a lot more hassle than pouring some out of a bottle.) My meatloaf is sans sauce, so I grew up dipping it in a little blob of 57 sauce.

You know I asked my hubby what meatloaf was pretty early on in our relationship, we must have a fascination for it...either that or we listened to Bat out of Hell too often!

I've printed out Lola's recipe and will give it a go...but i'm stuck on one thing, I wonder if someone could help please?

1 1/2 cups pasta sauce, heated

I don't know what that is?  What kind of pasta sauce...i make a tomato & basil sauce from scratch, would that do it?

This is my personal favourite:
http://www.wineloverspage.com/wineadvisor1/tsfl041111.phtml

I don't make it very often 'cause it's not particularly low cal, but man-oh-man is it good. I actually never really liked "traditional" meatloaf but that may be because my mom always overcooked it. But this recipe I absolutely love.

M&S makes a nice meatloaf now with onion gravy

1 1/2 cups pasta sauce, heated

I don't know what that is? 

I use Bertolli's Peccorino & Garlic sauce when I make meatloaf, but you could just as easily use your own homemade sauce.

Thanks, I'll go for the one you recommend...the less cooking I have to do the better! 

I have an absolutely killer meatloaf recipe that involves, among many other things, fresh mozarella being mixed in - I've served it at dinner parties and it always goes down really well.

I guess I didn't realise it's strictly an American thing because dh has always known what it is somehow....

You should post that one!  I think that would be really good!

I haven't made meatloaf in a while. I think I should make it tomorrow!