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Meatloaf: America's Meal. Anyone who considers them selves to be any kind of a cook is going to know how to make meat loaf. My mother knew ONE recipe for meatloaf, and wouldn't you know it, I hated it. I think my oldest child was about 12 when I attempted my first Meatloaf. Since then, I've come up with ways to spice them up, as well as disguise them.

My Basic Recipe:

2 lbs lean ground beef (or 1 lb each ground beef and ground turkey)
2 eggs
tsp Salt
1 tsp Italian Seasoning
1 cup bread crumbs
cup Catsup (Ketchup)
tsp Garlic powder
1/2cup onion (optional)

Mix together thoroughly and put into a loaf pan. Bake for 1 hours at 325, but check after the first hour.

My Favorite Variations:

Cheesy Melt Meatloaf:
Put half of the meatloaf mixture into a pan and press down making an indentation in the center of the loaf and add:
3/4cup shredded cheddar, cubed Velveeta, or strips of sliced American cheese in the indentation. On top of the cheese put
4 tbs prepared mustard.
Top with remaining meat loaf mixture and seal the edges as well as you are able.
Cook at 325 for approximately 1 hour and 15 minutes to 1 hour and 30 minutes.

Italian Meatloaf:

Step 1 as in above recipe. In the indentation add:
1/3 cup Spaghetti or Marinara Sauce (or Pizza sauce)
cup Mozzarella Cheese
Follow by putting on the rest of the meatloaf mixture and covering with 1/3 cup more of the Marinara sauce.

Meatloaf fingers:
Shape the Ground meat mixture into little "fingers" place in a cooking pan (NOT cookie sheet) into a 350 degree oven for about 30 minutes.
Have bowls of Ranch, Spaghetti Sauce, Hot sauce; whatever your family likes. The meatloaf fingers can then be dipped into sauce.

Mini Meatloaf:
Spray inside of a Muffin pan with cooking spray
Shape mixture into each muffin cup and form a "crown" on the top
Bake for 45 minutes to an hour at 350.

The beauty of meatloaf is its versatility! Experiment with it and you'll come up with your own "Culinary Masterpiece." You'll have fun doing it as well.

Learn more about this author, Veronica Bright.
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