PHOTO VIA UNSPLASH Forget about just you plain meatloaf, like the one pictured above. Check out some of these unique meatloaf recipies by Lisa Andrus.

Lately I’ve been craving meatloaf. Like the leaves on the trees knowing when to turn, I believe that my body knows when to want comfort food. I think it has something to do with fat storage for the cold winter months, although I have no problem storing fat in the summer either.

Speaking of fat, the truth is that most meats need a little fat for optimal moisture and flavor. Believe me, I’ve tried making a meatloaf with the leanest of ground beef and the result was a dry, crumbly, nearly tasteless loaf that required a dousing with barbecue sauce to make it palatable.

So instead of using lean meat, I’ve changed my cooking method. I’ve retired my loaf pan and shape my meatloaves free-form. I bake on a lightly greased rack set in a baking pan with sides to keep the meatloaf up out of the fatty drippings. The results are a leaner, yet, moist loaf.

Hope this tip will help you elevate your meatloaf to a whole new level of goodness. And to further impress the crew, here are a few clever variations on the meatloaf theme — a little fancy, a lot delicious. You’re sure to find that special one that gets your family begging for meatloaf.

Mushroom Meatloaf

en Croute

(A meatloaf special enough for company)

1 1/2 pounds ground beef

1 can condensed cream of mushroom soup, divided

1/2 cup chopped onion

1/2 cup dry bread crumbs

1 egg

1 (8-ounce) package refrigerated crescent rolls

1/3 cup milk

1 tsp. honey

1/4 tsp. dill weed, crushed

2 tsps. Dijon mustard

Directions: In large bowl thoroughly mix 1/2 cup soup, beef, onion, crumbs and egg. In baking pan on a lightly greased rack form mixture into an 8×4-inch loaf. Bake in 350-degree F. oven 1 hour. Remove from oven but leave oven on.

Unroll and separate crescent roll dough into triangles. Place dough crosswise over top and down sides of meatloaf, overlapping triangles. Bake 15 minutes or till dough is golden brown.

Meanwhile, in small saucepan combine remaining soup, milk, honey, dill and mustard. Heat to boiling over medium heat, stirring constantly. Serve with meatloaf. Serves 6.

Big Meatloaf Sandwich

(Great for game day)

1 (16-ounce) unsliced Italian bread loaf

2 1/2 T. butter, divided

1 small onion, chopped

4 ounces sliced fresh mushrooms

1 large egg

6 to 7 T. ketchup, divided

1 1/2 cups shredded Cheddar cheese, divided

1 pound ground beef

1/2 cup beef broth or dry red wine

1 tsp. garlic salt

1/4 tsp. dried thyme

2 to 3 T. mayonnaise

Directions: Cut bread in half lengthwise. Scoop out bread, leaving 1/4-inch-thick shells. Tear reserved bread into small pieces, measuring out 1 1/2 cups for in meatloaf mixture. Save remaining crumbs for another use.

Melt 1 1/2 tablespoons butter in large skillet over medium heat. Add chopped onion and mushrooms and saute about 8 minutes, or till tender. Set aside.

In large bowl stir together egg and 2 tablespoons ketchup. Add onion and mushroom mixture, 1 1/2 cups bread crumbs, 1/2 cup cheese, ground beef, broth, garlic salt and thyme, blending well. Shape mixture into 7-inch loaf. Place on lightly greased rack in roasting pan. Bake in 350-degree F. oven for 1 hour, or till done. Remove from oven but leave oven on.

To serve, spread bottom of bread shell with mayonnaise then top with whole meatloaf. Top with remaining ketchup then sprinkle with 1 cup cheese. Top with remaining bread half. Brush loaf top with remaining tablespoon butter, melted. Wrap in foil and bake 15 minutes or till heated through and cheese is melted. Slice into desired serving size. Serves 4 to 6.

German Meatloaf

(Delicious served with mashed potatoes.)

2 cups soft rye breadcrumbs

1 (10-ounce) can sauerkraut, drained

2 eggs, beaten

1/2 cup milk

1/2 cup chopped onion

1 tsp. caraway seeds

1/2 tsp. pepper

2 pounds ground beef

Swiss cheese slices, optional

Directions: Combine breadcrumbs, sauerkraut, eggs, milk, onion, caraway seeds and pepper, mixing well. Add ground beef; toss lightly with hands to mix completely. Shape into 9-inch loaf and place on a lightly greased rack of a broiler pan. Bake in 350-degree F. oven 1 1/2 hours. About 15 minutes before loaf is done, lay cheese slices over top and continue to bake. Let stand 10 minutes before slicing. Serves 8.