Individual Meat Loaves--by Helen in Wisconsin

1 1/2 lbs. ground beef
1 cup bread crumbs
3/4 cup milk
1/4 cup chopped onion
1 egg
1 T Worchestershire sauce
1 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
1/4 tsp. round sage
Barbecue sauce

Mix all ingredients except barbecue sauce. Divide mixture into 6 parts; shape into loaves. Arrange on microwave rack in baking dish. Spread each loaf with about 1 tsp. barbecue sauce. Cover with waxed paper and microwave on high 5 minutes; rotate baking dish 1/2 turn. Microwave until meatloaves are almost done, 7-9 minutes longer. Let stand covered 3 minutes. Spread with additional barbecue sauce if desired.
Can be made ahead, covered and refrigerated, no longer than 24 hours before cooking.
(I use dried onions and also add dried parsley. Sometimes I use half ground beef and half ground turkey. You can really do your own thing with this.)
From: Better Crocker's Microwave Cookbook by Gen. Mills, 1981

Meat Loaf by Gail in Wisconsin

2 pounds ground beef
1 small onion diced
2-3 slices of dried bread (crumbled)
1 egg
1/2 cup (1/2 can) Cream of Mushroom Soup
salt & pepper

Mix ingredients and shape into a loaf. Bake in 375 * oven for 1 hr. and 15 min.
With the remaining 1/2 can of soup, you add a couple of tablespoons of meatloaf drippings into a saucepan and make gravy. Wonderful for mashed potatoes. If I'm not doing mashed potatoes, I put the remaining 1/2 in the freezer.

Meat Loaf by Donell in California

3 lbs hamburger
1 egg
1/4 cup Italian breadcrumbs
pepper, garlic, thyme,
oregano, parsley, Italian seasoning
poultry seasoning, chopped onion
1/4 c BBQ Sauce

Mix together, pour more BBQ sauce on top, bake for 1 - 1 1/2 hours at 350*

Meat Loaf by SallyAnn in Maine

2 lbs. Ground Beef
salt & pepper to taste
1 egg
ketchup, mustard
corn flakes (crumbled)
milk
diced or grated onion
l large grated fresh carrots
4 hard boiled eggs

Form meatloaf, place cleaned hard boiled egg inside, this way when you slice it, you will have a circle of egg in the center. Slice in round circles raw onions and place on top together with slices of green pepper and squeeze ketchup on top of that. Bake 350 degrees till done. Use judgement on amount of ingredients.

Meat Loaf by Michele in California

2 eggs
3/4 cup milk
1/2 cup fine bread crumbs
1/4 cup finely chopped onion
2 T snipped parsley
1 tsp. salt
1/2 tsp. ground sage
1 1/2 lbs. ground beef
1/4 cup catsup
2 T brown sugar
1 tsp. dry mustard
1/2 tsp. chili powder

Combine above ingredients, bake in 350 degree oven for 1 hour.

Meat Loaf by Annie in New York

Ground Beef
1 egg (or just white of the egg)
onions diced
sweet red pepper
breadcrumbs
ketchup
dry mustard
A1 sauce

Mix all and shape into a loaf. Bake at 350 degrees until done. (sometimes I add diced carrots, and have also used broccoli and celery)
variation:I have also made the above, but then split the loaf long-wise, place proscuitto ham on the bottom half, then a bunch of mozzarella cheese, then more ham, put the top half back on and mushed it back together in a loaf and baked it.

Country Meat Loaf by Julia in New Zealand

10 oz. mince
8 oz. sausage meat
1 onion, finely diced
2 T soy sauce
2 tsp. dried mixed herbs
1 cup fresh breadcrumbs
2 T tomato paste
1 egg
1 large carrot, peeled and grated
salt & pepper
Topping
2 tsp. each of mild mustard, tomato sauce and soy sauce
1 tsp. honey
3/4 cup fresh breadcrumbs

In a large bowl, combine all ingredients except glaze (topping)ingredients. Line a loaf tin with tinfoil and grease lightly. Wet hands & press mixture into tin. combine all topping ingredients, except breadcrumbs, and spread over top. Sprinkle breadcrumbs over topping. Cover loosely with tinfoil. Bake at 400 degrees for 1 hour. Remove tinfoil and cook a further 10 minutes. Cut into slices with a serrated knife. Serve with mashed potatoes, steamed seasonal vegetables or a salad.
Serves 4 generously

Meat Loaf by Emmy in New York

1 1/2 lbs. of lean chopped meat
2 T of Hoisin Sauce
small onion, diced
small can of mushroom pieces
bread crumbs

Mix the above ingredients well. Form into a loaf (or 2) and place in a loaf pan. Bake in a 350 degree oven for about 30 minutes, checking after 15 minutes and pouring off as much of the accumulated fat as you can.

Bacon Mushroom Swiss Meat Loaf by Emmy in New York
exported from Master Cook

12 oz. bacon--diced
4 medium white mushrooms--chopped
1 small onioin--finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half & half
6 oz. shredded swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350 degrees. In a large skillet, cook bacon until crisp but not burned. Remove with a slotted spoon to paper towels to drain and cool. Remove all but a tablespoon of the bacon fat from the skillet and saute the mushrooms and onions until tender. Allow to cool slightly.
In a large bowl, mix the beef, egg and milk. Add the mushroom/onion mixture, all but a few spoonfuls of the swiss cheese and all but one tablespoon of the bacon bits. Add the corn flake crumbs and mix well until blended.
Shape into a loaf and place in a large loaf pan. Bake at 350* for about an hour, or until cooked through. Drain fat from the pan and sprinkle the reserved cheese and bacon on top. Bake an addition 5 minutes, or until cheese is bubbly. Allow to rest for 10 minutes before slicing

Microwave MeatLoaf by Jeane in Canada

1 ½ lbs. ground lamb
1 ½ lbs ground beef or 3 lbs of beef if desired
Italian Sausage (½ lb. or to taste) chopped fine
2 eggs, beaten
Kitchen Bouquet (optional) to taste
salt & pepper to taste
Italian Herbs about 1 tsp.
Bread Crumbs (enough to 'bind' mixture together)
Ricotta Cheeze

Mix above ingredients (except the Ricotta Cheese) thoroughly. Place half in a microwave safe bunt pan or ring mold. You can also add a layer of chopped mushrooms, if desired. Place Ricotta Cheese in a ring on top of the meat layer making sure it will be enclosed totally by the meat. Sort of like a ring inside the meat mixture. Top with the other half of the meat mixture. Cover with paper towel and cook on high 5 mins per lb....about 15 minutes. Drain. Top with Sauce (see below) and Parmesan Cheese.
Sauce
One large onion, chopped. Add to four skinned tomatoes and two cloves of garlic. Add 6 ozs. V-8 Juice. Microwave for 10 minutes and then stir. Microwave for another 10 minutes.

MeatLoaf by Arlene in Louisanna

1# ground beef(I use ground round or chuck)
1/4 cup ketchup
1/4 cup water
1 envelope of Lipton onion soup mix
1 cup bread crumbs
1 egg
I also use garlic powder in mine. Just put according to your taste for garlic.

Mix all together and put in baking dish and bake at 375 degrees for 1 hour.Uncovered. Oven's may vary so keep a look out on it.

Meat Loaf Muffins by Connie in Pennsylvania

1 1/2 lb. lean ground beef
1 zucchini shredded
1 cup dry bread crumbs
1 egg slighty beaten
1 tsp italian seasoning
1/2 tsp. salt
1/4 cup ketchup

Preheat oven to 400 F. Coat six 2 1/2 inch size muffin pan cups with non-stick baking spray. Bake 25 to 30 min. Kids will love them

Cheesy Meatloaf by Sandi in Texas

½ c chopped onions
1t salt ~ dash of pepper
½ c shopped green peppers
1 8 oz can Hunt’s Seasoned Tomato Sauce
(use 1/3 of the can in the meat mixture and the remaining on the top of meatloaf)
¾ cup process American cheese cut in small cubes
1 small can of milk
1 cup soft breadcrumbs

Mix onions, peppers, sauce, bread crumbs,salt,pepper. Add ground beef. Shape into loaf in baking dish.
Bake 350 for 1-1/2 hrs. Makes 8 to 10 servings.
I also use a Cajun spice called NuNu’ but probably not available in your area. Try using alittle of Tony’s. I won a Meat Loaf cook-off with this!!

Meat Loaf by Judy L in Wisconsin

2 pounds ground beef
1/2 cup chopped onion
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon ground pepper
10 saltine crackers, crushed
1/2 cup uncooked oatmeal
1/2 to 3/4 cup milk

Preheat oven to 350 degrees
Mix ingredients together well. Form into a 9-by-13 baking dish or form into loaf pan.
Bake 45 to 60 minutes.
SAUCE:
1/4 cup ketchup
2 teaspoons brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground nutmeg
Mix together and spread over cooking meatloaf for last 15 minutes of baking.
Serves 4 to 6