Here is are few results from my favourite recipe website: # http://allrecipes.com/Search/Recipes.aspx?WithTerm=meatloaf You could always go for a southern US style though: # http://southernfood.about.com/od/meatloafrecipes/a/aa102399.htm Unless you are talking about cooking a different kind of meatloaf...

Use your regular method and add an egg for binding. Some people include flower. Substitute corn meal for that. Put some fresh diced tomatoes in there and a dash of hot sauce. Add some red, green, and yellow bell peppers for sweetness and color and an ortega chile for some read flavor. Grill your onions in olive oil before adding them to the mix and include a hint of garlic. Mix these in, but also drizzle some on top. Before putting the loaf in the oven, sear it on all sides on a grill. Keep basting it with whatever sauce you like - even ketchup or terryaki sauce. Cook it till a nice crust forms. Remove from oven and let it rest for 15-30 minutes before serving. Let me know how this goes. If it is good, I will try it too.

Add some cheddar cheese in the middle of it.

I take about two to three lbs of lean ground beef, Two eggs, Fine bread crumbs, a small onion (diced), one can of petite diced tomatoes (or fresh, if you have them), diced green peppers (yellow or red are fine also, just use whatever you have on hand), salt, pepper, minced garlic, worchestershire sauce (just a dash or two) and a dash of cumin. Smoosh it all together using your hands, shape into a loaf and bake at 325 degrees for 45 minutes or so. Top with plain ketchup, or a mixture of ketchup and steak sauce. There are also some good meatloaf topping sauces on the market now. Del Monte makes a pretty good one. If this is too plain, try using a jar of salsa in place of the diced tomatoes and topping the loaf with a red enchilada sauce. Ground turkey, pork, and veal make excellent loafs too!

Fresh basil and oregano. Sweet yellow and red bell peppers.

Along with the usual garlic, salt & peppers. I add just a little catsup and sometimes an envelope of onion soup mix

South African Curried Lamb Meatloaf 1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread) 1 1/2 cups whole milk 2 medium onions, finely chopped (2 cups) 1 Granny Smith apple, peeled, cored, and finely chopped (1 1/2 cups) 13/4 teaspoons salt 3 tablespoons unsalted butter 1/3 cup raisins (1 1/2 oz) 1/4 cup slivered blanched almonds (1 oz) 2 tablespoons curry powder (preferably Madras) 1 teaspoon sugar 3 large eggs 2 lb ground lamb or beef (not lean) 2 tablespoons fresh lemon juice 1/2 teaspoon finely grated fresh lemon zest 1/4 teaspoon black pepper Soak bread crumbs in milk in a small bowl until very soft, about 15 minutes, then drain in a sieve set over a bowl, lightly pressing to remove excess milk. Reserve milk. Put oven rack in middle position and preheat oven to 350°F. Butter baking dish. Cook onions, apple, and 1/4 teaspoon salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onions and apple are softened, about 12 minutes (do not brown). Add raisins, almonds, curry powder, and sugar and cook, stirring, 1 minute, then remove from heat. Lightly beat 1 egg in a large bowl, then add bread crumbs, lamb or beef, raisin mixture, lemon juice and zest, 1 1/4 teaspoons salt, and pepper and blend with your hands until combined well; do not overmix. Spread meat mixture evenly in baking dish and bake 30 minutes. While meatloaf bakes, whisk together remaining 2 eggs, reserved milk, and remaining 1/4 teaspoon salt. Pour off excess fat from meatloaf (still in baking dish). Pour egg mixture over meatloaf (much of egg will fill space that has formed around meatloaf), then return to oven and bake until custard is just set, about 15 minutes more. *Available at indianblend.com. Makes 6 servings. Special equipment: a 9- by 9- by 2-inch baking dish (3-qt capacity) Accompaniment: cooked white rice; mango or cilantro chutney (preferably Swad brand*)

G'day Babyccat, Thank you for your question. One of the best places to look for recipes is the recipe newsgroups. This is a recipe posted in 1995 by Anne Bourget. This whole thing started because Susan Steinsapir, her husband, and a mutual friend were at my house attempting to download Slipknot so that I could have more fun than Lynx provided in surfing the www. The whole thing turned into a much bigger project than expected. Dinner time rolled around and I had to improvise fast. I had some meatloaf in the refrigerator so that became the start attraction. Yes, I was embarrassed to be serving meatloaf to guests, but that was the best that I could do at the time. Susan has been on my back asking about how I made it ever since. I have posted the recipe because Susan has told so many people in r.f.c. about it. Then I posted it again. Every day must bring at least one e-mail request for the recipe. First of all, this isn't my recipe. I had it served to me by a friend's mother. And *she* was embarrassed to be serving *me* meatloaf. It was the best I had ever had. She is an immigrant from northern Italy, and everything she makes is utterly delicious. Her popcorn even tasted special to me. Anyway, I am going to give you the recipe as it was given to me, and I will also tell you how I changed it a bit, because I know that Maria Pia was just guessing on measurements. MARIA PIA'S MEATLOAF Serving: 4 1 lb. ground meat 1 egg 2 oz. milk 4 oz. approximately of French bread - no crust Small onion chopped (raw or sauteed in butter) 1 clove of garlic 1/2 grated cheese (asiago or parmesan) 2 tablespoons parsley 1/4 lb. ground mortadella or pork Mix ingredients: first the egg, milk, and bread; then add the rest. Place in buttered loaf pan for 1 hour. Buon Appetito! Maria Pia Breschi Weed, California Anne's version: I don't measure anything. Use mixture of ground chuck, sirloin, and pork. (Have been too lazy to search out and pay higher price for mortadella.) Use large onion and sauteed slowly in butter for a long time. Lots of cloves of garlic Lots and lots of grated Parmigiano-Reggiano (I know, it doesn't make sense to use such good cheese in a meatloaf and then refuse to pay for mortadella. But I often don't make sense and when it comes to parmesan - for me it HAS to be Parmigiano-Reggiano. Whatever you do, do not use that mysterious stuff that comes in a green shaker canister.) Parsley - a wash and dry an entire bunch of Italian flat leaf and then chop it in the food processor. Lots of freshly ground black pepper. I mold it into a loaf on a jelly roll pan and bake at 350 degrees for about an hour. I am convinced that it is the large amount of cheese and parsley that really makes this meatloaf so special. The aroma that it sends throughout the house while it is cooking is marvelous." Give it a go and see how it works. I have attached other recipes as well to see how they go. Bon Appetit! References Google Groups post from rec.food.cooking http://groups.google.com/group/rec.food.cooking/browse_thread/thread/a9da7643663b9dd5/98d2eacfffb723fa?lnk=st&q=meatloaf+recipe&rnum=1#98d2eacfffb723fa Wiki Cookbook Meatloaf Recipes http://en.wikibooks.org/wiki/Cookbook:Meat_loaf Dianas Kitchen http://www.dianaskitchen.com/page/ground/037meatloaf1.htm Epicurious Turkey Meatloaf http://www.epicurious.com/recipes/recipe_views/views/107599 http://en.wikibooks.org/wiki/Cookbook:Meat_loaf

Try this: usual amount of minced meat/ground beef 1-2 kgs, season with salt and pepper if desired roll our into oblong like swiss roll. Dice onion, add tsp minced garlic, 1 or 2 tsp worcestershire sauce, 1 tsp sugar, 1-2 tsp mixed herbs or combo of basil, rosemary, parsley, thyme, sage and chives, 1 cup fresh breadcrumbs,mix all this well and smear onto meat. Roll up like swiss roll and tuck ends in to stop filling oozing out. Bake in moderate oven until cooked through - time depends on how much meat you use, Slice and enjoy.

I take a typical meatloaf recipe and and cut 1/3 of the hamburger and replace it with spicy Italian sausage, then replace the tomato sauce with your favorite marinara. Serve with pasta, caesar salad and garlic bread, or baggettes with olive tampinad (spelling).

i'd try substituting the bread crumbs for the breading in stove top stuffing.

Our family's favorite meatloaf requires more than one type of meat - we usually combine ground beef, Italian sausage and ground turkey. We divide the meat, egg and breadcrumb mixture in half and put 1/2 in the pan. Then we layer in mushrooms, some type of peppers and grated asiago cheese. Then we put in the rest of the meat mixture, sealing it all around. We put worchestershire sauce on top.

I don't know if would be considered different but I use Campbell's Golden Mushroom soup. I personally do not like ketchup, but love this soup in many of my cassarole dishes. Of course, I also use egg, bread/cracker crumbs, diced onions and various spices added to my 95% lean hamburger meat. In His grasp, <:))))<>< "Do not be overcome by evil, but overcome evil with good." Romans 12:21