"I like an 80% protein to 20% fat ratio, and ground chuck is my preferred meat," Gilbert said. "It comes from the shoulder of the cow, so it contains more fat." ...

Meatloaf is a classic for a reason. This foolproof recipe is sure to earn a place in your midweek dinner rotation. Here's how to make it.

I’ve made many a meatloaf recipe over my 20 years as a food stylist, recipe developer, and food writer, but for this one tip, I have to give credit where it’s due: It has been handed down to ...

Meatloaf may be a polarizing meal, but do you even put pork in it, bruh? Try this meaty combo tonight for the most succulent ...

While there are a few good reasons that classic meatloaf is laden with ketchup, both inside and out, it is possible to switch ...

When your meatloaf has finished baking, let it sit for 10 minutes before slicing; this allows the juices to redistribute as the loaf cools. Meatloaf variations to try Use a loaf pan if you must.

If you'd like to make this meatloaf in advance, prepare as directed, but instead of baking, cover it with plastic wrap and refrigerate for up to 3 days. Bake as directed when you're ready to serve.

Beat the eggs lightly in a mixing bowl. Add the ground beef, oats, Worcestershire sauce, 11/4 teaspoons of the salt, all the black pepper, the onion-bell pepper mixture and the zucchini, mixing ...

Finally, you can mix all your ingredients in a bowl just long enough to bring it together into a homogenous mass. (If this is for a dinner party, by the way, try to avoid the phrase “homogenous ...

MEATLOAF WITH RICOTTA -- Polpettone di Manzo con Ricotta. Serves 8 or more. Most of you have made meatloaf on occasion; you may even have a favorite family recipe that you make frequently.