Using lower-fat meat can lead to a dry loaf. Garten's recipe calls for 81% lean ground chuck, which keeps the dish from being ...

"I recommend using an 80/20 ground beef, meaning a ratio of 80 percent lean meat to 20 percent fat," says Lusted. Considered ...

The meatloaf stuffed with spinach and caciocavallo is a variant of the classic meatloaf. There are a thousand and more ways ...

French Onion Meatloaf takes the comforting flavors of traditional meatloaf and elevates them with the rich, caramelize ...

This very traditional Austrian dish is probably the moistest meatloaf we’ve ever tasted. It’s deeply savoury and really easy to make. Preheat the oven to 190C/375F/Gas 5. Heat the oil in a ...

Christopher Testani for The New York Times. Food Stylist: Simon Andrews. This easy meatloaf recipe is a classic version, blending ground beef, pork and veal with simple pantry seasonings.

Place parchment paper on a cookie tray and place the loaf onto the pan. Drizzle ketchup over the loaf, if desired. Bake at 350 for 30 minutes. Increase heat to 400 and bake for 10 minutes more. Let ...

To prepare the meatloaf: Preheat the oven to 350°F. Peel and finely chop the onion. Drain, halve, and seed the green chilies. Pat them dry with a paper towel/absorbent paper, set aside four ...