I had meatloaf on my mind and decided to make this column all about it. The thing about meatloaf is, it can be as simple or as jazzed up as you want. And the variations are endless, and it can be stretched in multiple ways--bread crumbs, oats, and so on.

I most generally make it the way my mom did and it is always good.....ground beef, bread crumbs, a little milk to soften the bread up a bit, eggs, plenty of onions and salt and pepper. Shape it into a loaf in the pan. Add a little water around it, and dust it with flour. The people I cook for now most generally like a catsup based topping so I often do that too. After the drippings are drained a bit, they make a good gravy too.

I already had a few good recipes in my files, but I threw the question out on Facebook and got lots of feedback which I will share with you today to give you some ideas. A few that I figured were probably had copyrights I left out. There are more….so don’t be surprised if you see Meatloaf 2!

Meat Loaf Cyrus Marler

Yvonne Mickel Dad’s Meatloaf

1 lb. lean ground beef

3 eggs beaten

3/4 cup quick cooking oats

1 large sweet onion, chopped

1/2 to 1 tsp. salt or to taste

3 Tbs. A-1 Steak Sauce

1/2 cup milk (I use 2%)

Mix well (I use my hands). Put in loaf pan (or as my dad always used a greased iron skillet). Bake at 350° about 30 minutes. At about 20 minutes in, mix:

1/4 cup A-1 Steak Sauce

1/2 cup tomato catsup

1/4 cup brown sugar

Cover meatloaf and allow to bubble. At 30 minutes I usually frost and turn broiler on until the frosting bubbles. Don’t leave out the topping as it really enhances the flavor. Allow to set at least 15 minutes before slicing. (My dad learned to cook this in the army and it has been a staple in our family since 1945. Note: any brand of steak sauce works well, and may add chopped bell peppers. My family prefers it without peppers. This makes a very firm meatloaf, perfect for slicing, for sandwiches.

Allison McKenzie’s Meatloaf

1 large egg

1 & 1/2 lbs. ground beef

1/2 cup ketchup, divided

1/3 cup plain dry bread crumbs

1 tsp. salt

1/2 tsp. black pepper

1 to 2 cloves garlic, minced

Preheat oven to 350°. In a large bowl, beat egg and add the ground beef. Add one-fourth cup of the ketchup and set aside the other one-fourth cup for later. Add bread crumbs, salt, pepper, and garlic. Use your hands to mix the ingredients together lightly. Do not over mix. At this point you may find that you might or might not need to add more of the ketchup. It is just a personal preference, and I usually add more myself. Then empty this mixture into an 8x8 or a 9x9 pan sprayed with Pam. Shape the loaf until it is eight or nine inches long and about four and one-half inches wide. The extra space is needed on the sides so the fat can drain away from the loaf during the baking process and into the empty spaces of the pan. Bake uncovered for 45 minutes. Brush the top with the glaze and bake for about 15 to 20 minutes more or until the temperature registers 160° in the deepest part of the loaf. Remove from oven and let rest on a cooling rack about 10 minutes before serving.

Meat Loaf Glaze (an alternative to plain ketchup)

1/2 cup ketchup

1/4 cup molasses

1/4 cup cider vinegar

2 Tbs. yellow mustard

1 Tbs. Worcestershire sauce

Combine all ingredients and whisk until smooth. Brush on the meatloaf 15 to 20 minutes before the meatloaf is done.

Heather Jewell’s Easy Meatloaf

Richard’s Note: Despite the simplicity, this is very good!

1 lb. ground beef

1 egg

3/4 cup quick oats

1 & 1/4 cups chunky salsa

Top with ketchup and bake at 350° for one hour.

Facebook Favorites

Pastor Roy Ledbetter:

I use ground pork as well as ground beef. I also make mine with Salsa, mild Paul Newman’s, instead of Tomato Ketchup.

Flossie Abbott Hamilton:

Mine is different each time I make it. I empty our the frige. sweet peppers, mushrooms, pickles or relish, bacon, and always onion. Just depends on what I have on hand. would love to see your column when you have it written. I’ve learnd lots of ideas from your cook book.

Karen Borne Hall:

2 eggs, crackers, oatmeal, hamburger meat, a little bit of evaporated milk, salsa.

Regina Hicks Bracknell:

Tomato sauce, green bell peppers, white onions, and crackers... mixed in ground beef

Paige Hill:

Meatloaf cupcakes!! My husband highly questioned my dinner choice when I made them, but then he loved them!!

Angela Knight Couch:

We make a basic meatloaf recipe, except I form large meatballs and put a cube of mozzarella in each one. It cooks faster and will make your tongue slap your brains out.

Cheryl Jackson McClendon:

BBQ sauce instead of katsup.

Holli Hubbard DeAntonio:

I use ground chicken. I’m allergic to eggs, so I just use milk (heavy cream is better) as a binder. I use either rolled oats or gluten-free panko bread crumbs also. Onion, a little mustard, some ketchup, Worcester sauce, celery seeds, garlic powder. I think that’s about it. I don’t really use a recipe, so I can really give you specifics on measurements because I don’t really measure anything. 😬

Lois Miller Newman:

Edison at Grove park inn features a bison meatloaf. My friend said it was great.

Amy Wood:

This is my favorite keto. I put mustard in top.

Charlotte Edmondson:

I use mom’s recipe. She always put a can of vegetable soup in

Michele Panzera Stratton:

I put raisins in my meatloaf. Its an Italian thing and makes the meat very tasty.

Cindy Purser Weyler:

Ground beef, onion powder, garlic powder, A-1, ketchup, panco or bread crumbs, and eggs. I make a glaze that I put on top about half way through the baking time consisting of A-1, ketchup, and brown sugar. My family loves it!

Callie Belk:

2 lb hamburger 1 jar (any flavor ) 16 oz salsa from a jar then mix and bake.

Tresha Stearns:

I am trying a venison meatloaf this week. I made venison burgers using Lipton onion soup mix. Not sure what seasonings I will use but will let you know.

Lesa DeLong:

Mom used Ground beef, onion powder, Worcester sauce, bread crumbs and if I remember right she used a beaten egg in her mix.

Sean Orange:

Mine is realtively easy ... 1 pound of ground round, 1 pound of ground chuck, 1 bell pepper, one good size onion, two eggs, 1 cup of old fashioned oats, 2 tablespoons of Worchestershire sauce, 1 teaspoon of salt 1 teaspoon of seasoning salt 1 can (8 oz.)

Valerie Cannon:

I put baking raisins in mine, delicious!!!it’s a South African recipe

Shannon Roberson Bitler:

I make a Southwestern Meatlaof that is AMAZING! It has corn, black beans, green chilis and more! Top it with a chipotle ketchup. It is yum!

Phyllis Wedl Bekemeier:

Italian meatloaf, use italian spice in the meat mix, roll up ham and mozzarella slices in it. Yum yum.

Doris Wolfgang:

2 lbs ground chuck, 2 med. egg 1/2 bell green pepper, 1 envelope of lipon beefly soup, 1onion, 1Tb, Worcestershire sauce, salt, pepper, 1 tsp dried dill., small can tomato juice, or v8, panco crumbs, cap full liquid smoke. Glaze after 45 minutes mixture catsup , brown sugar, mustard. 1 hr 15 minutes 350 depending on your oven.