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[David]

I see where some of you like to cook meat loaf ,  would you share your recipe  I need a simple one.

[Kristin Meredith]

This is a good one -- https://pelletfan.com/index.php?topic=1112.msg14629#msg14629.  If you wanted to "simplify" you could certainly just pick and choose from some of the veggie and herb ingredients.

[pz]

There are so many excellent variations on meatloaf, it will make your head spin. I never liked meatloaf when I was a kid, but my mother used breadcrumbs as the filler and I could not stand the texture. When I met my wife, she introduced me to her mother's recipe which uses rolled oats instead of breadcrumbs, which gave the meatloaf the textural component I needed to appreciate the dish. Other than using oatmeal, there is nothing special about the recipe and I've tried several variations in preparation, from free form to using a loaf pan, glazed and not, and all are good, but nothing stands out as being special. They are all good in their own light, but for me the oatmeal makes it special.

[hughver]

the oatmeal makes it special.

I've never even heard of oatmeal in meatloaf before much less tried it. Sounds interesting, I'll give it a try on my next attempt. Thanks for the tip.

[pdf256]

I have been adding dry oats to my meatloaf for a few years now, as it cooks the oats help to firm up the mix.  I use a quick cooking rolled oat, not instant oats.  You don't need a lot, 1/4 cup at most per pound of meat.

I started adding them as a replacement to bread crumbs due to my daughter not eating wheat.

At this point I would not make a meatloaf without adding oats.

[Bentley]

I feel the same way about oatmeal as you do bread crumbs.  For me the filler to trap all the meat fat is ground Ritz crackers!

[Bar-B-Lew]

I was pleased with this recipe I used for meatloaf cupcakes that I would think would work for a larger loaf.

https://pelletfan.com/index.php?topic=236.0

[BigDave83]

The simplest meat loaf recipe, I have heard and the people tell me it is great is mix a box of stove top stuffing and 1 to 1.5 pound of meat and a few eggs.

I remember my mother also using crackers but most of the time it was rolled oats, those big oats seemed to really suck up some of othe moisture.

I have tried a lot of different ways, I remember one of the best ones was I put all my veggies, onion, garlic, celery, peppers, carrots, into a small food processor and liquefied them. I had someone at the time that didn't eat most of those, and I chopped some onions to add in because I like nice chunks of onions in my meatloaf. Along with the eggs oats and seasonings it was great.

[Bentley]

I might have to give the Stove Top a try as that has some good seasoning in it!  I am afraid that the sage might overpower and not go well with the beef, but it is a risk I am willing to try!

[Bar-B-Lew]

I might have to give the Stove Top a try as that has some good seasoning in it!  I am afraid that the sage might overpower and not go well with the beef, but it is a risk I am willing to try!

use beef flavored stove top

[Bentley]

Did not know it existed...Nice flow of information.  Knowledge is power!

[Bar-B-Lew]

Did not know it existed...Nice flow of information.  Knowledge is power!

They used to have regular, Beef, Chicken, and Turkey.

[Rydes84]

I feel the same way about oatmeal as you do bread crumbs.  For me the filler to trap all the meat fat is ground Ritz crackers!

Sister in law recently turned my wife on to using crushed chicken bisket crackers in both meatloaf and certain meatballs. I was very dubious but the subtle flavor and texture turned out to be fabulous.