I never used to measure & just added stuff "until it looks right" as my grandmother would say. But a few years ago I started writing out DS's favorite recipes for DDIL, so I made a point of at least trying to measure for my meatloaf. The one thing I never got a measure for was the bread crumbs.
1 lb ground beef (I use 90% lean)
1 egg, beaten
¼ c? ketchup or BBQ sauce
1 - 2 Tbl A-1® sauce
1 Tbl? Parmesan cheese
2 - 3 tsp? Worcestershire sauce
several drops, maybe 1/8 tsp Liquid Smoke®
½ tsp cardamom
½ tsp coriander
¼ tsp ginger (dry, ground)
1 tsp garlic powder
Mix everything together except bread crumbs until evenly distributed. Add bread crumbs until you can make a loaf out of it without having it stick to your hands. I'm guessing at least ¼ cup. I usually have to add several times until it "looks right".
about 1 1/2 lbs ground beef (I use lean)
1 lb. sausage
milk (or evaporated milk)
Squish the meats together until well mixed. (Add some milk until it is easier to mix.) It's okay if it's a little more wet than normal meatloaf because the rice will absorb the extra moisture. Then shake in a bunch of dry rice, maybe a cup? Mix it in really well. Dump in a baking dish and form a loaf with wells around the edges for the oils to cook off. I bake at 350 for an hour or a little more. I like to cook until it gets a little brown and crusty. My family loves this meatloaf and it's good the next day sliced on sandwiches too.
this is very interesting to me - i usually make a meatloaf about once a week - and dont really use a recipe - just this and that - but i always make mine with the "meatloaf mix" meat which is beef/pork/veal - i never thought anything about it since that is what my mother always used - then i mentioned something about it to a friend and she told me not to make that whenever she eats over since she doesent eat veal - anyway - here is basically what i do
Before the recipe, and by way of explanation-my grandfather had heart problems, so she didn't use egg.
1 1/2 - 2 lbs ground beef
1- 12 oz can of tomato juice or V-8(reserve about 1/4 of the can)
Progresso Italian bread crumbs(enough to mix)
onion salt to taste
pepper to taste
I use the same pan I cook in to mix above ingredients, when well mixed, form into a loaf, I turn and knead it a few times so there's no hole in the middle. I use a large frying pan with lid(12" chicken fryer) heat pan on med/high heat-on TOP of stove-and brown both sides. Once it is browned, I add 1 large sweet onion, cut in half, then sliced, around meatloaf. Take remaining tomato juice, and add enough water to make about 2 cups of liquid. Pour over and around meatloaf. Reduce heat to low, cover and cook for 1-1 1/2 hours-I usually turn once during the simmering time, so it doesn't get too brown on the first side. I serve with either egg noodles(the juice is wonderful on the meatloaf and the noodles) or mashed potatoes-this comes out very moist, and makes great sandwiches later. Enjoy.