Meatloaf, I always fix mine the same way
aem wrote:
> cybercat wrote:
> > Okay, first, I am not a big meatloaf fan, but my husband is. Second, I had a
> > perfectly nice recipe that involved adding tomato with the celery and onion,
> > but he does not like it. [snip]
>
> > .... this last time I got
> > adventurous and added ... that's right! Oatmeal. [snip]
>
> Here's what Quaker calls its "Prize Winning Meat Loaf" with my
> amendments. It's okay, but every meatloaf is an adventure....
>
> 1.5 lbs ground beef [I always use a mixture of beef and pork and
> sometimes veal]
> 1 Cup tomato juice [I have used a Bloody Mary mix with good results]
> 3/4 Cup oats, uncooked (rolled, not instant)
> 1 egg, large
> 1/4 Cup onion, chopped
> [ 1 large clove garlic, minced ]
> [ thyme and oregano [or marjoram] to taste ]
> salt and pepper to taste
>
> For me, using more than one meat is the most beneficial thing. Second
> would be not overdoing any other ingredient or herb or spice. Focus
> should be on the meat, other tastes should be well in the background.
> -aem
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