On Apr 26, 12:23 am, Joseph Littleshoes > wrote:
> TheGolfersWife wrote:
> > I have been trying (very hard!) to find a good tasty meatloaf recipe
> > that will cut well when cold for sandwiches, as well as being served
> > hot when first made - with brown meat gravy. We do not like heavy
> > tomato sauce poured over the meatloaf, either after or during the
> > cooking process, nor spicy additives such as chilli or cayenne.
> > Don't mind some mustard and worcestershire sauce, but not too much.
>
> > I guess I will need to use sausage meat as well as ground beef to get
> > a good cutting consistency. I would like to put small diced carrot
> > and peas in the mixture and of course a tablespoon of tomato paste and
> > dried mixed herbs to season up the mixture.
>
> > If anyone can help me with this most unusual meatloaf request I would
> > be grateful.
>
> > The Golfer's Wife
>
> I have used all sorts of different recipes for meat loaf till i stumbled
> across the cook book "Jewish cookery." The following is the recipe as
> published, after it i will note the changes i have made to it.
> Following the recipe as written will produce a very good meat loaf, i
> like to think i have slightly improved on it and with the cabbage added,
> i think i have made a major improvement.
>
> A major improvement in the texture of the meat loaf is achieved by using
> the food processor to puree all the veggies before mixing into the meat
> mix, i prefer the very fine grained, pate like meat loaf, it is
> especially good for slicing for sandwiches.
>
> Baked meat loaf
> -------------------
>
> 1 & 1/2 pound chopped beef
>
> 1/2 cup soft bread crumbs or boiled rice
>
> 1 large grated onion
>
> 1 large grated carrot
>
> 1 clove of garlic, grated
>
> 2 eggs
>
> 1/2 cup water or stock
>
> 3 tablespoons hot melted shortening
>
> paprika
>
> Combine all ingredients except shortening and paprika. Form into a
> loaf. Melt shortening in loaf pan and place meat loaf in, pressing into
> shape of pan. Dust with paprika. Bake in a preheated oven at 375
> degrees F. for 45 minutes or till evenly browned on top.
> --------------------------------------------------------------------------------------------------------
>
> I use 2 pounds of meat, 1 pond of ground turkey, and 1 pound of a local
> beef and pork, un spiced sausage. And i can not stress highly enough
> the "mixing" of the ingredients, thoroughly mix, i take a good 3-5
> minutes to get my hands in there and make sure every thing is thoroughly
> mixed.
>
> Instead of bread crumbs or rice i use oat bran or wheat bran, not only
> is it good for one, but i like the taste, i add it to ground meat when
> making pasta or anything that calls for ground meat.
>
> The first few times i made this recipe i "grated" the veggies but as
> stated i just dislike prep work so it occurred to me to "puree" them in
> the food processor and i really like the ease and texture this produces
> (and its much quicker) in the finished product. Plus i add a green
> and/or red sweet pepper and as the point of this post 1/4 of a whole
> head of green cabbage, finely minced in the food processor. I really
> don't know why i had not thought of it before, cause one of my favourite
> dishes is "stuffed kohlrabi" where the kohlrabi leaves are chopped and
> added to a meat mix and stuffed into the kohlrabi root and baked.
>
> I leave out the eggs.
>
> The amount of water or stock you add to the raw meat loaf may seem a
> mistake, the first time i made it i thought "ooops that can be right" as
> it makes a very loose "soupy" mix, but it bakes up just fine, and i
> think this is part of why it comes out so finely textured. the amount of
> liquid allows for a very fine incorporation of all the elements.
>
> I don't bother to "grease" my pan, i mix it all up in a big steel bowl,
> and then form it onto a rounded loaf in the bottom of the bowl and stick
> it in the oven, the meat has enough fat in it to not need extra, even if
> using turkey.
>
> I leave out the paprika, and sometimes slather ketchup over the top.
> Though with the inclusion of the cabbage, which i chopped very fine in
> the food processor ( about 1/4 of a whole head of cabbage) i doubt i
> will do so ever again.
>
> Hope you enjoy it as much as i do and am looking forward to any comment
> you may have on the recipe or finished product.

Who is worse? You for being trashy enough to recommend that someone
cook with "shortening"? Or me for pointing out how trashy it is?
Since I merely insult, and hydrogenated fats injure, I guess it's you.

> --
> JL

--Bryan