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I have finally found a burger that I just want to eat all the time. And I’m not normally a big burger person! These French Onion Soup Burgers are everything a burger should be!

French Onion Soup Burgers

French Onion Soup Burgers

They’re juicy and super flavorful and can I just say Caramelized Onions and melty Provolone or Gruyure and an Onion Bun just to drive those flavors home? Do I even need to say anything else?

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Spicy Beef & Feta Skewers with Greek Brown Rice Salad (made with Instant Pot Brown Rice)

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Skillet Porcupine Dinner

Skillet Porcupine Dinner =so fast, so easy and fun to tinker with

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Maid-Rite Sandwiches Sloppy Joe Tavern Burger old Church Cookbook recipe

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Individual Mexican Meatloaf: fast, easy & fun! Lots of flavor & perfect for family. https://frugalhausfrau.com/

Meatloaf is a huge favorite with my folks. And with just about everyone, I think, once fall hits. But who has time to wait for a meatloaf to bake when there’s a zillion things going on?

Mexican Meatloaf

Mexican Meatloaf – flavorful but not too hot – but that sauce is another matter! It’s spicy, tangy deliciousness!

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Sloppy Joe Casserole, ground beef, cheese, cornbread, easy

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"Old World" Stuffed Bell Peppers

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Goulash is an old American standby dish from pantry ingredients. Wikipedia notes Goulash celebrated its 100th birthday last year, being published in cookbooks as early as 1914. Simple, tasty, cheap and filling, Goulash is familiar to generations of Americans. Talk about comfort food!

Classic American Goulash sometimes called Macaroni Beef or Chili Mac.

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This spectacular salad, the Taphouse Salad with Roasted Tomatoes Mushroom Smashburger, was stolen – or at least the idea of it was. This is my version of a Taphouse Salad, inspired by a beer pub in Sioux Falls, Taphouse 41. First of all, I never would have thought to order such a thing – my Dad did. Then I salivated over his meal while I ate mine. Bless his heart, he did give me a little tidbit here and there.

Taphouse Salad with Roasted Tomatoes, Mushrooms and a Smashburger

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Steakhouse Meatloaf

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Juicy Lucy - The ultimate cheese stuffed burger - btw - never cut in half! For display purposes only!

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Individual Asian Inspired Meatloaf

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Cook's Illustrated Meatloaf

Cook’s Illustrated Meatloaf – A favorite!

I seem to be getting nostalgic in my “dotage” and have been leafing through my recipe box; hello, old familiar friends! I had to dust off this Cook’s Illustrated/Pam Anderson’s Meatloaf, long a family favorite – and the best part of all is the sauce. Oh, that sauce! Double it, triple it, bathe in it, I don’t care,  just make the sauce.

Cook's Illustrated Meatloaf

Cook’s Illustrated Meatloaf

about cook’s illustrated meatloaf:

This is my “go to” recipe for meatloaf and I’ve been making it for years. It’s always moist and flavorful and cuts like a dream. My son goes nuts over this every time I make it! After all, what’s better than an old-fashioned Meatloaf, potatoes, and your favorite vegetable?

The original recipe had a lot of thyme. We really didn’t care for the way it hijacked the flavor or for the bacon on this, either. The bacon itself was ok, but the way the flavor seeped into the loaf was bizarre. It’s one of those “sounds better than it is” ideas. The instructions are there if you want to go for it.

The original recipe calls for meatloaf mix – I actually like this best made with a mixture of ground beef/ground pork instead of the hard to find meatloaf mix (a third each of ground beef, pork & veal) or all ground beef. The pork adds a lot and keeps it nice and moist.

Cook's Illustrated Meatloaf

Cook’s Illustrated Meatloaf

optimize your time when making the cook’s illustrated meatloaf:

If you’re looking to speed along dinner, try baking your meatloaf in little free-form oblong football shapes or use a muffin pan. It cuts the baking time down considerably! I’d go about 30 to 40 minutes for a football shape & 20 to 25 for a muffin shape.

If you really want to maximize your time, double and freeze a meatloaf before baking. Meatloaf freezes very well. Line a loaf pan with plastic wrap (let it hang well over the sides), then pack in the meatloaf. When frozen, remove from the pan, use the overlapping plastic wrap to cover it well, then wrap a second time with foil.

Cook's Illustrated Meatloaf

Meat Loaf Sandwich, using our adapted Cook’s Illustrated Meat Loaf

cost-saving tips for the cook’s illustrated meatloaf

From a frugal standpoint, try to eke out two meals from this meatloaf. Meatloaf isn’t “cheap” to make and this one ran about eight bucks with sales priced ingredients. (Warning: it’s so good you might have to fight to set aside a bit.)

My fave way to bring meatloaf back to the table a second time is a meatloaf sandwich: A slice of cold meatloaf, yellow ballpark mustard, lettuce, onion and pickle, and a good slathering of the incredible sauce. It makes me happy just thinking about it. 🙂

You’ll want to make this meatloaf with sales priced ground beef, obs, but shave off a few bucks by using the ground beef/ground pork combo. Ground pork can be hard to find and pricey. Pick up pork loin (for a leaner option) or shoulder (for a moister option) up at a low (89 to 99 cents a pound) cube & pulse in your food processor. It’s the freshest and best tasting ground pork, ever.

Cook's Illustrated Meatloaf

Cook’s Illustrated Meatloaf

Print

Cook’s Illustrated Meatloaf – A favorite!

Adapted from a Cook’s Illustrated/Pam Anderson recipe, this meatloaf is the pinnacle of Classic Meatloaf!

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 10 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce or hot sauce
  • 1/2 cup milk, buttermilk or low-fat plain yogurt (yogurt preferred)
  • 3 pounds ground meat: use meatloaf mix (beef, veal, pork) or 50% beef & pork
  • 2/3 cups crushed saltines (about 16) or 2/3rds cup oatmeal or 1 1/2 cups fresh breadcrumbs (oatmeal preferred)
  • 1/3 cup minced parsley, optional
  • 1 pound bacon, optional (instructions at bottom of recipe)

Instructions

Glaze:

Glaze has been doubled. Divide into two portions, 1/2 for glazing and 1/2 for serving.

  • 1 1/4 cup ketchup or chili sauce (chili sauce is best!)
  • 4 tablespoons light or dark brown sugar
  • 4 teaspoons cider or white vinegar

Mix all ingredients, set aside. May be warmed briefly in the microwave if your sugar has hardened and doesn’t mix in.

Meatloaf:

Preheat oven to 350 degrees. Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.

Mix eggs with salt, pepper, mustard, Worcestershire, Tabasco or hot sauce, and your choice of milk, buttermilk or yogurt.

Add egg mixture to meat in a large bowl, along with either crackers, oatmeal or bread crumbs, & the cooked onions and garlic; mix lightly with fingertips until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional dairy, a couple of tablespoons at a time, and continue mixing until mixture stops sticking.)

To make in a free-form loaf: Cover a portion of a wire rack with foil a little larger than the formed meatloaf will be (use a sheet of foil the length of the roll, and width of about 8 inches); prick foil in several places with a fork so excess grease can drip down. Place a rack on a shallow roasting pan lined with foil for easy cleanup. Turn meat mixture onto foil-lined rack and pat mixture into a loaf approximately 9 by 5 inches.

To make in a loaf pan:  Place meatloaf mixture in loaf pan but pat into shape so it has a rather high dome and is flat for 1/2 inch around the edges. This will allow the glaze to cook nicely on top. When the second coating of glaze is ready to go on, you will probably want to pour off any accumulated fat into a can or container, (refrigerate to harden to make it easy to dispose of) which is a messy proposition but worth doing.

For both baking methods:

Brush loaf with 1/2 of the glaze set aside for glazing then bake for about 30 minutes. Remove carefully (I drain grease if using a loaf pan) then gently add the remainder of the glaze without disturbing the first coat.

Return to oven and bake until the loaf registers 160 degrees, about 30 to 40 minutes longer. (1 hour to an hour and ten minutes total.) Cool for at least 20 minutes – it really does make a better meatloaf. Slice and serve with reserved sauce, if you’ve doubled.

To use bacon:

To use bacon on this recipe: Use the foil on rack method of baking. Form loaf, then brush with 1/2 of the glaze. Top with the bacon (going over the short sides across the loaf) overlapping each slice slightly. Tuck any excess under the loaf.

Notes

No need to saute the onions: place oil and onions in a small, microwave-safe container and microwave for about 2 minutes, covered.

Let’s talk about how to save money/time on this recipe:
  • Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings and most coupon sites alert you to great sales whether coupons are involved or not!
  • Follow my 12 Strategies! Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Sometimes {Heritage Recipes} don’t give you the best bang for your buck when you factor in the nutritional numbers. Just something to think about.

Cook's Illustrated Classic Meatloaf - simply the BEST!