Home Cookin'

Meatloaf is a staple in many families' diets. Many variations can be found, ranging from a spicy meatloaf to meatloaf with mashed potato topping. Some of the recipes here could be made into meatballs using the same recipe. I have fond memories of sitting around the dinner table with my grandparents having slices of hot steamy meatloaf, mashed potatoes and sweet peas. The next day, we'd have a slice of meatloaf on toast for lunch. You could even freeze your meatloaf for make-ahead dinners. Meatloaf also works well for large crowds.

A basic meatloaf consists of meat -- usually ground beef -- eggs, onions, tomato sauce, and oatmeal or some sort of filler. The filler could be crackers, oatmeal, rice, breadcrumbs, or corn flakes. You can combine different kinds of ground meat for a slightly different taste. For every pound of meat you use, add one extra large egg and one cup of filler. Season the mixture to your liking with salt, pepper, onion powder, garlic powder (or fresh pressed garlic), and a dash of chili powder. I like to substitute tomato soup per pound for the tomato sauce, since it makes for a moist meatloaf. Also, my family likes to add one cup of chopped onion per pound of ground beef.

For a different twist, I like to use minute rice for my filler and instead of adding the tomato soup, I save it. Then, I form the meat into balls about 2 inches across and pour the tomato soup over the top. My grandmother liked to call these "porcupine balls".

For a Mexican flair, try using 1/2 cup to 3/4 cup of salsa instead of the tomato sauce. Then add some taco seasoning and use rice for the filler. Bake the mixture as you would the basic meatloaf.

Once the meat is thoroughly cooked, crush and sprinkle some nacho chips over the top. Try serving it with shredded cheese and salsa over top and refried beans, guacamole and sour cream on the side. You could even wrap a slice of meatloaf in a tortilla and close it with a toothpick.

Rossana Tarantini -- author of the Meet Herb column -- gave me her recipe for meatloaf with an Italian flair. Combine equal parts of ground beef, pork, and veal. Use one extra large egg and one cup breadcrumbs for each pound of meat used. She also mixes in one bottle of beer for every four pounds of meat. Then she seasons the meatloaf with salt, pepper, a good drizzle of olive oil, thyme, marjoram, garlic (3 cloves or more), and ginger (either grated fresh or powder, but fresh works the best). Finally, all of the ingredients are mixed together and placed in a baking dish and baked at 350 degrees for about an hour. For a slight twist to this recipe, she sometimes presses the meat mixture out into about an inch-thick rectangle, on waxed paper. Then she spreads chopped spinach and feta cheese over the meat rectangle and rolls it up like a jellyroll.

Meatloaf is a recipe that you can experiment with and come up with something to fit your own tastes. For a lower fat recipe, use ground chicken or turkey mixed in with the ground beef, add in mixed veggies, chopped spinach, or use drained stewed tomatoes. Different seasonings may also be added for a unique taste all your own. Also try different toppings such as barbecue sauce, Worcester sauce, mashed potatoes, potato chips, tomato soup, chopped fresh tomatoes, chopped spinach, ketchup, or sprinkle cheese over the top. You could also try a horseradish-mustard combination with bacon on top, or biscuits, crescent rolls, or even tator-tots. Use you own imagination and tastes to custom design your own meatloaf. Enjoy!