I recently came across a meatloaf recipe online that called for 20 ingredients. I was perplexed because my mom’s meatloaf ...

A good meatloaf always brings me back to childhood. Maybe it’s the warmth of the oven, the aroma of parmesan cheese wafting ...

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 ...

The recipe recommended lightly mixing the ingredients with a fork to prevent the meatloaf from getting dense. I opted to wear food-prep gloves and gently combine everything by hand. I shaped the ...

The secret lies with one ingredient—and it is not ketchup.A few years ago, our assistant food editor declared that ketchup ...

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 ...

Place the squash in a serving bowl and serve it with the meatloaf. Recipe from The First Real Kitchen Cookbook by Megan & Jill Carle/Chronicle Books, 2011.