when i make meatloaf, i do it big becuz it freezes so well. i dont follow a specific recipe, so i'll just have to tell you what i put in it. . .

first tip: i usually buy about 10 pounds of gr. beef when it goes on sale cheap -- i use it to make up meatloaf mixture and then make a bunch of meatloaves and a bunch of meatballs out of the same mixture. i then bake the meatloaves and meatballs. i throw the meatballs in a ziploc and freeze them flat. they are so convenient! tip: always grease the pans -- makes clean up much easier.

second tip: you can split up the meatloaf mix and make different flavors of meatloaf. for example, "regular flavor" "mexican" "bbq" "italiano" etc. . .

here's what i put in mine:

*beef
*onions lots! about 1 per pound
*green peppers, chopped - about 1/2 pepper per pound of meat
*oatmeal, bread crumbs, bread heels (i usually throw these in the freezer and save them for meatloaf day) hamb or hotdog buns or whatever bready extras i've got around the place
*worcestershire sauce
*ketchup
*season salt
*at least 1 egg per pound of beef -- usually more eggs
*grated carrots, grated zucchini, grated yellow squash (about 1 cup per 10 pounds of beef)
*soy bean flour if i can find it at the health food store that day

to make variations:

separate into however many different variations you want to make, then to each section add one of the following:

*bbq sauce
or
*picante sauce, a packet of taco seasoning, a tsp or so of cumin
or
*a few tsp. italian seasoning, oregano, a small can tomato paste
or
*pat meat mix into a loaf pan about 1/2 way up. place 2 peeled boiled eggs on top of the mix and cover the rest of the way with beef. this makes a really suprising meatloaf when you slice it. my son loves it this way
or
*meatza loaf: pat meatloaf in pizza pan. cook. cover with pizza sauce, mozzarella cheese and place back into oven until cheese melts
or
*meatloaf ring: cook it in a ring mold and then when it's done, you can fill the "hole" with mashed potatoes or veggies.
or
*make mini-individual meatloaves in muffin cups. serve topped with ketchup

to make the meatballs, just roll up the "regular" meatloaf mixture and place on 13x9x2 inch pans and bake. they can be placed right next to each other because they are not going to expand. these are good served with spag sauce or sweet & sour sauce or stroganoff sauce or bbq sauce and the list goes on and on . . .

enjoy!