How to Make Moist Meatloaf

Meatloaf Recipe

There are tons of meatloaf recipes out there and all probably good, but I have found the secret to a super moist meatloaf that will keep your family coming back for seconds.

My first years of meatloaf making I used dry breadcrumbs or crackers in the meat loaf, I was never happy with how they turned out. Then one day I heard a cook say that if you put dry ingredients into the meatloaf you'll get a dry meatloaf, and to put in wet ingredients for a moist meatloaf.  That is what turned my meatloaf around. No more breadcrumbs or crackers folks. 

The secret is to soak bread (I tear it up into pieces in a bowl) in milk before mixing it into the meatloaf. This will lock in plenty of moisture and keep it just perfect.

So here is my recipe for meatloaf:
Printable Copy: 
1 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground Italian sausage
2 -3 slices of bread (torn into pieces)
1/4 cup milk
1 small onion diced small
2 eggs
2 Tablespoons grated Parmesan cheese
1-2 teaspoons granulated garlic or minced fresh garlic
1 teaspoon season salt

In small bowl, place bread and pour milk over bread, making sure all bread is soaking in milk. set aside

In large mixing bowl place meats,diced onions, eggs, and all seasonsings (grated cheese, garlic and salt).

Squeeze the bread in your hands to drain the milk till it's not super drippy and add all bread to the meat loaf mix:

Using your hands gently mix the meatloaf till all ingredients are well blended. Don't overwork it though, the more you handle the meat, the tougher it will be, so gently mix it.
On baking sheet genlty shape meatloaf into desired shape. (I am making several small ones since I am an empty nester now. I am freezing two for later)

I don't always share my personal secrets but today I'll reveal one of them! I write messages in ketchup on top of my meatloaf!  
The first meat loaf I ever made for my husband as a newlywed I wrote I ♥U on the top of the meatloaf with ketchup before baking it. From that moment on, It was a tradition. Corny I know, but traditions don't have to be elaborate to be memorable!
Maybe my kids will write messages on their families meatloaves!

Bake at 350 degree's for one hour or until done.

Breakfast Grilled Cheese Sandwiches

Breakfast Sandwiches

With busy schedules, it is often hard to find a quick, on the go breakfast that satisfies everyone, but that you can feel good about also.  Keeping these Breakfast Grilled Cheese Sandwiches handy will fit the bill! Waffles stuffed with a high protein- double cheese combo and some lightly sweet jam are pre-made and then lightly browned in a skillet. In just moments you can have your loved ones dashing out the door with breakfast in hand. I originally found the recipe at

What I love is the flexibility you have in either using the premade store bought waffles or making your own whole grain, or multigrain waffles. Making a large batch of  whole wheat waffles for this freezer meal can be easily done the next time you are making waffles for your family, double the batch and cook up some extra. You can store them in the freezer if you are not ready to make these grilled cheese sandwiches and then just pull them out of the freezer when you are ready.

I also love the protein added in with cottage cheese.Think your family will turn up there nose at the cottage cheese? They wont' even know it's in there! It is your secret! If just blends and melts right in with the cream cheese and is not really noticeable at all. (Trust me !)

You could easily substitute fresh sliced fruits for the jam if you'd like too!

Here's how to make them:
Printable Copy click here

Breakfast Grilled Cheese
Makes 4 sandwiches

2/3 cup softened cream cheese
1/2 cup small curd cottage cheese
4 Tblsp. powdered confectioners' sugar (plus a little more for topping)
8 frozen waffles (untoasted)
2-4 Tablespoons jam (and flavor)
2 Tablespoons butter

Mix together until well blended the cream cheese, cottage cheese and powdered sugar in a mixing bowl.
Spread 4 waffles with the jam.

Spread the cheese mixture over the jam layer, dividing the cheese mixture evenly between the 4 waffles.

Cover with the remaining 4 waffles.

To Freeze: Place sandwiches in an airtight freezer safe bag or container. Freeze up to about 2 months.

To Bake:
Thaw sandwiches in the refrigerator overnight.
Melt the butter in a skillet over medium heat. Add the sandwiches and cook until golden brown on each side. (about 3 minutes per side.)
Let sandwiches rest 1 minute before serving. Sprinkle sandwiches with a dash of powdered sugar if desired.

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