We love to take slices of this tasty loaf to the field during harvest season---I either bake it or cook it up quickly in the microwave---it's a real blessing during our busiest time of year.—Irene Knodel, Golden Prairie, Saskatchewan
Try a twist on traditional meatloaf with this chicken version that begins in the food processor. Here, ketchup is replaced with an easy mushroom sauce for a more upscale topping. —Keri Schofield Lawson, Brea, California
MY SISTER-IN-LAW shared this recipe years ago and it became our family's favorite meat loaf. The addition of ham and mozzarella is a colorful surprise and adds terrific flavor.
This is always a big hit with company, and the leftovers are good either hot or cold.
-Mrs. W. G. Dougherty, Crawfordsville, Indiana
When I make meat loaf, I usually just mix together whatever I have on hand. One time I added leftover kidney beans I had in the fridge, and my family loved the meat loaf's soft texture. Now it's our favorite.
—Patricia Zwerk of Tucson, Arizona
We raise hogs, so pork is something I cook with a lot. These miniature meat loaves made with ground pork and Italian herbs are full of flavor. Our children especially like the topping of ketchup and Parmesan cheese.
-Patricia Staudt, Marble Rock, Iowa