Dimitri wrote:
> <TheGolfersWife> wrote in message
> ...
>> 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
>
> Meat Loaf is as varied as there are people who make it.
>
> Generally there are basic ingredients.
>
> Meat = Usually ground beef although a mixture of meats is preferable.
> Vegetables = onion, garlic, bell pepper and about anything else you can thin of.
> Filler = Bread, breadcrumbs, oatmeal, cereal etc.
> Liquid = Milk or water or wine or tomato juice or, or, or,
> Binder = Egg
> Fat = contained on the meat and egg yolk.
> Flavor enhansors, spices and herbs.
>
> Now it is ratio of all of the above that determines the texture. If you are to
> mix the meat then use ground pork not sausage as the sausage is generally
> highly seasoned. Try not to use ground beef that is too lean this will cause
> the texture to be too crumbly. IMHO you should have at least 10 to 15 % fat.
> Don't use too many vegetables, the more you use the more crumbly the texture and
> be sure to mince the vegetables finely. I generally use 1 egg per 1 to 1.5
> pounds of meat and the equivalent of 2 slices of bread.
>
> Dimitri
>
> Here is the Quaker Oats Basic.
>
> Prize-Winning Meat Loaf
>
> (1 1/2 lb)lean ground beef
> (1 cup)tomato juice
> (3/4 cup)Quaker® Oats (Quick or One Minute, uncooked)
> 1egg or 2 egg whites, lightly beaten
> (1/4 cup)chopped onion2 mL
> (1/2 tsp)salt (optional)
> (1/4 tsp)pepper
>
> Instructions:
> Heat oven to (350°F). Combine all ingredients; mix lightly but thoroughly. Pat
> into (8 by 4 inch) loaf pan. Bake for 1 hour, or until meat is no longer pink
> and juices run clear. Drain; let stand 5 minutes before serving.
>
> Mix-Ins: Customize meat loaf by adding one of the following mix-ins with meat
> loaf ingredients; proceed as directed above.
>
> (1/2 cup) - frozen (thawed) or canned corn (drained)
>
> (1/2 cup) - chopped green or red bell pepper
>
> (One 2.5 ounce jar) - sliced mushrooms, drained
>
> (1/3 cup) - grated Parmesan cheese
>
> (2 tbsp) - finely chopped parsley or cilantro
> Toppings:
>
> Sprinkle with (1 cup) shredded cheese after removing meat loaf from oven and
> draining; let stand five (5) minutes before serving.
>
> Spoon ready prepared spaghetti sauce, pizza sauce or salsa over each serving.
> Yield: 8 servings.
>
>
I like using either chili sauce or steak sauce in my meatloaf.

-ss