Cooking & Baking

Viva_La_Revolution

(28,791 posts)

4. I do the hand mix, less dishes to wash

Mon Mar 12, 2012, 07:37 PM

Mar 2012

about 1 1/2 pounds ground beef, leanish
about 3/4 sleeve unsalted soda crackers, crushed fine
about 1/4 cup ketchup
1 egg
small glug of milk
squooge of mustard
tablespoon of mayo
garlic powder
onion minced
salt
pepper
pinch of knox gelatin powder

Everything goes into the bowl (except the hamburger) mix well and let stand for a few minutes so the crackers are all soft. add hamburger and gelatin ( a TINY pinch. it keeps the juices from escaping and making it dry). mix well, into a loaf pan at 350ish for a little over an hour, top with cream of mushroom soup straight from the can. when the soup is bubbly and hot it's done, total of about an hour and a half.

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Mixed my meatloaf a new way (for me) - really good [View all] fadedrose Mar 2012 OP

I use egg but I mix by hand... Phentex Mar 2012 #1

Don't know fadedrose Mar 2012 #2

I use 2/3 ground beef, 1/3 ground pork. Top with a a good coat of ketchup/red wine vinegar. pinto Mar 2012 #3

I like this suggestion. I bet it adds some xtra flavor too. Little Star Nov 2012 #14

We dump salsa on the top. It's good, too. nt morningglory Dec 2012 #20

I do the hand mix, less dishes to wash Viva_La_Revolution Mar 2012 #4

ziploc bags shanti Mar 2012 #5

Something you made me think of...produce bags on a roll.. fadedrose Mar 2012 #6

Thanks for that information, hadn't thought of that. freshwest Mar 2012 #12

I like this idea! :) Lucinda Nov 2012 #13

Used to make one with zucchini, tomatoes, green chilies, onions, garlic, bread, etc... freshwest Mar 2012 #7

I don't know about the mixing, but ... Denninmi Mar 2012 #8

around Christmas NJCher Mar 2012 #11

grated carrot Angry Dragon Mar 2012 #9

I use a package of Stove Top stuffing in my meatloaf Whisp Mar 2012 #10

Use crushed ice instead of the water Stinky The Clown Nov 2012 #15

In the 40 years I've been making meat loaf, Le Taz Hot Nov 2012 #16

"It's kinda like soup only more solid." Stinky The Clown Nov 2012 #17

. . . Le Taz Hot Nov 2012 #18

This is a recipe I got from "The Farm" by Ian Knauer Fortinbras Armstrong Nov 2012 #19