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2. How to make the best meatloaf ever: A step-by-step guide - AOL

   www.aol.com/best-meatloaf-ever-step-step...

   A basket weave of bacon on top makes this traditional meatloaf so appealing. Katie Lee's Classic Meatloaf by Katie Lee. Katie Lee Biegel's recipe works great with ground chicken or ground turkey, too!

3. Ina Garten's Meatloaf Is So Good, You Should Make It ... - AOL

   www.aol.com/ina-gartens-meatloaf-good-company...

   What's In Ina Garten's Meatloaf Recipe? In the tradition of classic meatloaf, ... A pan of hot water placed in the oven on a lower rack keeps the meatloaf moist and prevents the top from cracking.

4. Best Ever Meatloaf Recipe - AOL

   www.aol.com/food/recipes/best-ever-meatloaf

   1. Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.

5. Best-Ever Meat Loaf Recipe - AOL

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   Combine the topping ingredients; spoon half of the mixture over meat loaf. Bake 30 minutes longer or until meat is no longer pink and a meat thermometer reads 160°, occasionally spooning remaining topping over loaf. Let stand 10 minutes before serving. Yield: 6 servings. For more great Meat Loaf Recipes visit www.Tasteofhome.com.

6. Meatloaf - Wikipedia

   en.wikipedia.org/wiki/Meatloaf

   The first recorded recipe for the modern American meatloaf dates from the late 1870s. [24] Those preparing the dish were told to chop up whatever meat was on hand, the meat most likely being beef. To that they added salt, pepper, onion, egg and milk-soaked bread. This meatloaf was originally served as a breakfast food. [24]

7. Rustic French Meatloaf Recipe - AOL

   homepage.aol.com/food/recipes/rustic-french-meatloaf

   Transfer meatloaf mixture to an 8 1/2- by 4 1/2-inch glass loaf pan (see cooks’ note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165ºF, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing. Accompaniment: Dijon mustard