by Carol Gioia

Created on: July 11, 2008   Last Updated: August 25, 2008

Meatloaf is one of the easiest and quickest main dishes to prepare. It can also be one of the most creative entrees. It is amazing how one pound of ground beef can be so versatile and provide such variety in flavor and taste.

I have a basic recipe for meatloaf which is not only delicious, but can be converted into a gourmet delight by substituting different savory and zesty ingredients.

* Basic meatloaf for six

1 lb. lean ground beef
3 slices bread torn into small pieces (or 1 cup ready made bread crumbs)
1 egg
1 cup milk
1 small onion, chopped
1 tablespoon worcestershire sauce
1/2 cup catsup or barbecue sauce
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon sage
1/8 teaspoon garlic powder
2 tablespoons catsup

Heat oven to 350 degrees. Mix all ingredients except 2 tablespoons catsup. Shape loaf into ungreased baking pan. Spoon catsup onto top of loaf. Bake uncovered 1-1/4 hours; drain off fat. This meatloaf is best accompanied with mashed potatoes, onion gravy and your favorite green vegetable.

* Italian meat loaf

Substitute 1/2 cup spaghetti sauce for the catsup or barbecue sauce
Eliminate the worcestershire sauce
Add 1/2 teaspoon dried Italian herbs
Spoon 2 tablespoons spaghetti sauce over loaf

Follow cooking directions for basic meat loaf.

This Italian meatloaf recipe doubled will accomodate a large gathering when served as a partner with pasta, a salad and crusty sourdough garlic bread.

* Mexican meat loaf

Substitute 1/2 of eight ounce jar of salsa for the catsup or barbecue sauce
Eliminate the worcestershire sauce
Add 1/2 package dry taco seasoning
Add 12 ounce package of shredded Mexican-mix cheese
Add 2 tablespoons of salsa over the loaf
Sprinkle remainder of package of dry taco seasoning on top

Follow cooking directions for basic meat loaf.

In the summer, eliminate heating up the house by using a slow cooker in lieu of the oven. Cook on low for 6-8 hours or on high for 2 1/2 or 3 hours.

To easily remove meatloaf from the slow cooker, make six tin foil strips about 20 inches by 3 inches. Criss cross them in the bottom of the slow cooker pot and bring them up over the sides. When the meatloaf is done, simply pick it up by the tin foil handles and move to a platter and enjoy.

"One cannot think well, love well, sleep well, if one has not dined well" (Virginia Wolf)

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