Nancy Young wrote on 08 Nov 2005 in rec.food.cooking

>
> "Glitter Ninja" > wrote
>
> > I've been on a meatloaf kick lately, but I'm having trouble with the
> > meat being a little bland. I use two pounds of hamburger (plenty for
> > two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> > breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> > covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> > The sauce on top was great but the meat itself was bland. The 2nd time
> > I made it, I added some salt & pepper and doubled the mustard and onion
> > in the meat, with no improvement.
> > What do you guys use? Am I just using way too few spices for the
> > amount of meat?
>
> Right off the bat, I don't like meatloaf made with hamburger only. It's
> got to be meatloaf mix ... ground beef, veal and (most importantly) pork.
> Maybe add some sage, but be careful with the salt, not much more than
> 1 teaspoon.
>
> But I find hamburger only meatloaves to be tasteless, too. Anyway,
> thanks for the idea, I know what I'm making for dinner! Perfect weather
> for meatloaf today.
>
> nancy
>
>
>

I recently (just today) acquired some (3 lbs) ground moose meat I'm gonna
do a meatloaf with it and some ground pork...I figure 50/50 split 2 lbs
moose 2 lbs pork. That should be a ok combo. Lean moose and fatty pork.

Seems feeding soup to fellow office workers pays off in the long run.

The othe pound I'm gonna make into moose meatball stew...I'm mixing the
last pound with bulk pork breakfast sausage (50/50 again) to make the
meatballs for the stew. Or maybe Italian sausage meat. Or maybe finely
chopped bacon. I figure to bake the meatballs to nearly cooked and then
finish cooking them in the stew. I figure tiny meatball a tad larger than
the mexican wedding soup meatball size.


Any additional opinions or ideas gladly accepted or rejected outa hand.



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.