Sunday, December 04, 2005

Kalyn's Best Meatloaf Recipe


I'm posting the recipe for a meatloaf I've been making for years at the request of a friend who once ate this at my house. The name "Kalyn's Best Meatloaf" was given to it by my sister Pam, who submitted it as a favorite when her school made a faculty cookbook. The amounts given make two loaves, and it's a favorite with everyone in my family. Be open-minded about the mushroom soup and the Lipton onion soup mix and give this recipe a try if you like meatloaf at all. Although I am cooking with more fresh ingredients and less packaged foods now, this recipe is one I might still use whenever I want to make really flavorful meatloaf.

I cook the meatloaf on a broiler pan so that the fat runs out and the loaf is crispy on the outside.


Kalyn's Best Meatloaf
(Makes 8-10 servings, recipe created by Kalyn)

Ingredients:
2 pounds lean ground beef (I like ground chuck best)
12 oz package reduced fat pork sausage (I use Jimmy Dean 50% less fat sausage)
1 cup whole wheat bread crumbs (I make my own from low carb bread. If you want to reduce the carbs even more, you could use less bread crumbs.)
1 pkg. Lipton onion soup mix (dried mix)
1 can Campbells cream of mushroom soup (I don't use low fat or low sodium)
1 egg
1 T garlic powder
salt-pepper to taste

Instructions:
Take ground beef and sausage out of the refrigerator and put it in a bowl and allow to come to room temperature. Preheat oven to 375 F.

In food processor, blend onion soup to grind up onion pieces, then add bread crumbs and buzz a few times so bread is in small particles.

Add bread crumb/onion soup mixture, mushroom soup, egg, garlic powder, salt, and pepper to bowl containing the meat and mix together by squeezing with your hands so all ingredients are well combined. Shape into two loaves and bake about 1 hour, or until instant read meat thermometer reaches at least 170.

This freezes very well. If you have any leftover brown gravy in your freezer, it 's great over the meatloaf.


South Beach Suggestions:
I created this recipe long before I ever heard of the South Beach diet, and nowdays I rarely use ingredients like Lipton Onion Soup and canned mushroom soup. Still, this is a pretty family friendly recipe, and I think you could eat it once in a while for phase 2 or 3 of the diet.
counter customizable free hit

31 comments:

mg said...

Kalyn, it's also the best looking meatloaf in the world. Thanks for sharing and hey... there's nothing wrong if you like meatloaf. Fiance and I love meatloaf too. he he.

Alanna said...

Heavens, please don't apologize for meatloaf! My bookmark list includes a special folder just for meatloaf, right along with there with goulash, lasagna, pot roast and pad thai! PS Love the lower-carb tips. Alanna

Fran said...

I LOVE meatloaf. This looks great. Looks perfect. Reading your recipe, it sounds similar to one I have used and liked. I even have a meatloaf cookbook. Have to admit we do put ketchup on ours and even strips of bacon on the top. Will definitely try your recipe. Thanks!

Mona said...

wow that looks fabulous, and i love your idea of keeping it simple. i hope to try this soon!

drbiggles said...

Hey Kalyn,

AAAiiiieee !!! Just for grins & giggles, head out to the trash and dig up the package and the can to see what the sodium total is. I'm guessing around 3000 mg. I thought you liked me! You're going to kill with sodium levels like that.
Waaaah.

Biggles

Kalyn said...

Biggles, relax. This is at least 10 SERVINGS of meatloaf, maybe more. I'll tell you what, you are allowed to use low sodium soup if you insist.

xoxo

(For the record, as near as I can calculate it's about 430 mg. of sodium per serving.)

drbiggles said...

10 Servings? For MICE !!

A standard loaf, that fits in a standard loaf pan, like for bread, feeds 3 of us, once. Maybe a slice for 1 little sammich on the leftover side. Heh.
10 Servings. I got that out of an 18 pound turkey and a 7 pound duck for Thnaksgiving.
I can't imagine serving a 1 or 2 mm slice on meatloaf.
I'll do the 2 lb loaf with mashed taters rubbed over all and baked till crispy, golden brown, for 3 people, 4 if I stretch it.
Oh great, now I need to do one. Cripes. Sigh, okay, I can handle it.

Biggles

Kalyn said...

Biggles, I kid you not. I made two loaves, and each one was about 6 slices, but I don't count the tiny little end slices as a whole serving. One slice of meat loaf about an inch wide is a serving for me. Maybe your family are bigger meat eaters (joke). (For those who don't know, Biggles blog is called Meathenge.) For me, I would eat one piece. (Remember, when figuring nutritional amounts, a piece of meat the size of a deck of cards is considered a serving. Trust me, I teach about this stuff.)

We shall call this exchange "the great meat loaf debate."

drbiggles said...

OKay, trying to use my meat riddled mind here. Let's see, 1 loaf.
1 loaf would yield maybe 4 portions and using math, that would be 8 portions for 2 loaves. At this point, consider 2 portions my portion, which would be 1/2 loaf, on 1 loaf, there.
By 1 portion that includes all helpings, which in my definition would be 2. That much sodium stil makes my mouth smack.
I grew up on Campbells and packaged love. Wish I could continue. But, the Dr. still asks me to limit, I stick to creme fraiche instead of the Campbells.

Hugs to everyone and hope the weekend went fine,

Biggles

MEalCentric said...

Kayln- MEat loaf is nothing to be ashamed of. I actually love it but avoid it due to the calorie bomb it usually represents. But your recipe sounds delish without adding 5 lbs to the waitline. I'm definately going to give this a shot.

Kalyn said...

I don't mind if people don't like my recipes. It's a big internet, and they can just go to the next blog. But when people leave rude comments, and then don't sign their name so I can respond, I will delete the comment as I did to the one above.

Anonymous said...

The cream of mushroom soup really is interesting but i bet its wonderful... I'm gonna save this so one day I can give it a try!!!!

Anonymous said...

I made your meatloaf last night--delicious! I used ground turkey instead of ground beef. My hubby really liked it. Jeri

Kalyn said...

Jeri, thanks for the feedback. This is such an old recipe, but it's always tasty.

Anonymous said...

Kalyn, This is great I've made it a few times now and have started to experiment a bit and make it my own. Lately I've been sustituting a can of tomato paste and some basil instead of the cream of mushroom soup for a more italian flavor. Thanks.
-Rebecca

Kalyn said...

Rebecca, love the sound of your Italian version!

Kim said...

I have always hated meatloaf but decided to try this recipe since it did not have ketchup all over it.

I made a half recipe to serve 3 people. It was enough for us and we have leftovers to enjoy.

My daughter, age 9, generally hates my cooking. Everyone cleaned their plates tonight!

I no longer hate all meatloaf.

Thanks for posting this recipe.

Kalyn said...

Kim, so glad it was a hit!

slice said...

We're going to try this recipe tonight. I LOVE LOVE meatloaf. Do you recommend any side dishes to go well with this in particular?

Kalyn said...

I might eat it with this cauliflower dish.

JulieM. said...

My non meatloaf loving kids had seconds. It was delicious. Thanks for making south beach so much easier and tastier. Everyone of your recipes that I've tried has been first rate.

Kalyn said...

Julie, so glad it was a hit.

TheRoosterChick said...

Oh my that looks delishious! We luv meatloaf.

Anonymous said...

Here's a very helpful hint, since I'm on Phase 1 again of the SoBe Diet, I substituted Chicharrones (Pork Cracklins/Rinds) instead of the bread crumbs. They usually have 0 carbs & the pork flavor complements the pork meat. However, it's high in sodium & fat -- so if someone uses them they may not have to add much salt to taste & they would need to make sure to use the leanest cut ground beef & pork they can find.

Kalyn said...

Anonymous, I'm not sure the pork rinds are South Beach Friendly, due to the saturated fat content. Might work though, if you're careful to use low-fat meat.

Gillian said...

Kalyn,
I have been looking for years for a great meatloaf recipe. Well, thank you! I have finally found it! My picky husband loved it, too! He doesn't like mushrooms so I didn't tell him what was in it :). We had 8 generous servings between us and my adult son who eats a lot. Thanks!!

Kalyn said...

Gillian, so glad you liked it. This is such an old recipe, but several of my siblings still use it regularly!

~kristi said...

Is there any way to substitute tha cream of mushroom soup with one of the cream of....soups that are all over Pinterest. This is one of my fave recipes on your blog, but I'm with you we don't use the fake soups or onion soups any longer.

Kalyn Denny said...

~Kristi, I'm guessing it would work, although I haven't tried it that way. Most of the mushroom soups I've seen have other ingredients I don't want, but maybe I should look harder for one and try to adapt this! Let me know if you try it; would love to hear how it turns out!

redrosehip said...

I've tried lots of meatloaf recipes lately and I keep coming back to this one since it's the only one my family will eat.

Kalyn Denny said...

RedRoseHip, so glad you are enjoying it!

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