"Ophelia" > wrote in message
...
>
>
> "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?
Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and onion'
dried and mixed with dry breadcrumbs. Is that what you mean? Sorry about
that. I suppose I was thinking you meant something specific
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