"cshenk" > wrote in message
...
> Ophelia wrote in rec.food.cooking:
>
>> Please would posters here be so kind as to share their favourite meat
>> loaf recipes? I have tried a couple and didn't like them much.
>> Reading here I see that it is a favourite for many and I would love
>> to find something really good
>
> Here's a basic Don does. It's more of a swap on any standard meatloaf
> recipe. Instead of bread crumbs, bread, crackers or rice, try using
> 'stuffing' such as pepperidge farm herb or stovetop.

I am afraid this is unknown to me


Yes you can make
> your own batch too but this is one of those not very expensive time
> savers.

Oh I don't mind expensive and time consuming ... well, to a degree I just
want to make something we like


> Another trick, don't use too low fat of a meat or if all you have is
> 94% fat-free beef, mix 1/4 ground pork with it.

Noted!


>
> Consider canned or jarred mushrooms over fresh as they will not dry out
> the loaf like fresh will. If you must use fresh, use King Oyster stem
> parts for optimal results.
>
> These tricks can be applied to any standard recipe you see.
>
> Here's a fairly standard approach.
>
> 2 lbs ground beef (or 1.75 beef, .25 pork)
> 1.5 cups stuffing mix
> 1 med onion, chopped fine (carmelize lightly first in some beef or pork
> fat if desired)
> 1/2 cup 'sauce' (I like May Ploy here, others use tomato stuff)
> 2 jumbo eggs or 3 'large'
> 1 TB worstershire sauce
>
> I usually top with either more Mae Ploy or Jufran Bannana sauce
>
> You can add other spices but that's a basic one.

Many thanks for that! However I don't know what May Ploy or Jufran Bannana
sauce' are, nor 'stuffing mix'
If you had no 'stuffing mix' what would you use instead?

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