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

<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.
>

McCormick meatloaf spice packet and recipe. No kidding. I add celery
and onion. The kind with the baking bag attached--the large packet--has
slightly different ingredients than the smaller packets. I keep trying to
duplicate this myself, with no decent results so far.

On Thu, 26 Apr 2007 00:52:01 -0400, "cybercat" >
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.
>>
>
>McCormick meatloaf spice packet and recipe. No kidding. I add celery
>and onion. The kind with the baking bag attached--the large packet--has
>slightly different ingredients than the smaller packets. I keep trying to
>duplicate this myself, with no decent results so far.
>
Thank you but I have no idea what McCormick is. Is it American? I am
in New Zealand and I see some McCormick things from Australia I think.
Mainly they are sauces to add to vegetables like broccoli and
cauliflower and potatoes.

Can you - or someone - please post the recipe. I could work out the
spice packet stuff myself I think - esp. if someone can list the
ingredients that are on the pack.



The Golfer's Wife

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.
--
JL

"cybercat" > wrote in message
...

> McCormick meatloaf spice packet and recipe. No kidding. I add celery
> and onion. The kind with the baking bag attached--the large packet--has
> slightly different ingredients than the smaller packets. I keep trying to
> duplicate this myself, with no decent results so far.

Sounds so tasty, so much love put into it

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.
>

You need some bread crumbs for filler. Mix it up in the food processor to
get a finer consistency. Once it is cooked, set a brick (foil wrapped) or
some other heavy object over it to press it down, and let it sit for 15
minutes before serving.

This is the best meatloaf recipe that I've found. I've given it to
others and they agree.

CLASSIC MEAT LOAF
Adapted from the New Joy of Cooking

4-8 servings (depending on who's doing the eating)

Position a rack in the center of the oven. Preheat the oven to 350°.
Lightly grease a 7"x11" Pyrex baking dish (I use corn oil spray).

Combine in a large bowl:

1½ pounds of ground beef. Get some with fat in it, maybe 85% lean.
I often mix packages of 80% and 93%.
1½ cups finely chopped onions
2-3 garlic cloves, finely chopped, or a few shakes of garlic powder
1 cup quick-cooking rolled oats or breadcrumbs (my choice)
2/3 cup ketchup
2/3 cup parsley
3 large or 2 extra-large eggs, lightly beaten
1 Tbs. dried oregano or basil
1 tsp. ground thyme
1 tsp. salt
½ tsp. ground black pepper

Knead the mixture with your hands until everything is well blended. Do
not over mix.

Fill the baking dish with the meat mixture and bake for 1 hour.

In the meantime, mix a few tablespoons of ketchup with a tablespoon of
mustard (I use Grey Poupon) and a couple of tablespoons of granulated
brown sugar. When the meat loaf has finished cooking, pour off the
excess fat, smear the ketchup mixture on the top of the loaf, and
return it to the oven for 10-15 minutes. When it's done, let it stand
for 15 minutes to allow the juices to redistribute.

"Leo Scanlon" > wrote in message
oups.com...


"Knead the mixture with your hands until everything is well blended. Do
not over mix."

Looks scandalous

why not overmix? is that just a preference so it looks better?
I've heard that before.. IOWs it won't mess up the dish will it?

is it like Bond's martini? is something going to get bruised?

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

"ode de sweat" > wrote in message
...
>
> "Leo Scanlon" > wrote in message
> oups.com...
>
>
> "Knead the mixture with your hands until everything is well blended. Do
> not over mix."
>
> Looks scandalous
>
> why not overmix? is that just a preference so it looks better?
> I've heard that before.. IOWs it won't mess up the dish will it?
>
> is it like Bond's martini? is something going to get bruised?
>
>

It will make the meat loaf too hard and dense.

"cybercat" > wrote in message
...

> It will make the meat loaf too hard and dense.
>
>

I see.. don't want to turn it into a loaf of spam

<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.

On Thu, 26 Apr 2007 16:08:15 +1200, 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.

Sausage meat would make it far too greasy... if you want to slice it
up cold you need to use lean meat and go easy on the
breadcrumbs/binders... but try to keep the grease down - it's one
thing to have some hot grease in your slice of meatloaf, and quite
another to find it congealed in little cold lumps. Ick.

Food Snob wrote:
> On Apr 26, 12:23 am, Joseph Littleshoes > wrote:
>
>>
>>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 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.
>>
>
> 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

Perhaps we should concentrate on your reading skills, i realize it was a
long post, but perhaps you jumped to a conclusion that was not warranted.

As noted above, in my variation i don't "grease" the pan, which is what
the original recipe uses the "shortening" for.
--
JL
>
>

On Apr 26, 5:23 am, Leo Scanlon > wrote:
> This is the best meatloaf recipe that I've found. I've given it to
> others and they agree.
>
> CLASSIC MEAT LOAF
> Adapted from the New Joy of Cooking
>
> 4-8 servings (depending on who's doing the eating)
>
> Position a rack in the center of the oven. Preheat the oven to 350°.
> Lightly grease a 7"x11" Pyrex baking dish (I use corn oil spray).
>
> Combine in a large bowl:
>
> 1½ pounds of ground beef. Get some with fat in it, maybe 85% lean.
> I often mix packages of 80% and 93%.
> 1½ cups finely chopped onions
> 2-3 garlic cloves, finely chopped, or a few shakes of garlic powder
> 1 cup quick-cooking rolled oats or breadcrumbs (my choice)
> 2/3 cup ketchup
> 2/3 cup parsley
> 3 large or 2 extra-large eggs, lightly beaten
> 1 Tbs. dried oregano or basil
> 1 tsp. ground thyme
> 1 tsp. salt
> ½ tsp. ground black pepper
>
> Knead the mixture with your hands until everything is well blended. Do
> not over mix.
>
> Fill the baking dish with the meat mixture and bake for 1 hour.
>
> In the meantime, mix a few tablespoons of ketchup with a tablespoon of
> mustard (I use Grey Poupon) and a couple of tablespoons of granulated
> brown sugar. When the meat loaf has finished cooking, pour off the
> excess fat, smear the ketchup mixture on the top of the loaf, and
> return it to the oven for 10-15 minutes. When it's done, let it stand
> for 15 minutes to allow the juices to redistribute.

Leo,
I agree. That's the recipe that I started with and still pretty much
follow. I prefer to use barbeque sauce instead of ketchup, and always
use bread crumbs, not oatmeal. Often I add chopped olives. I always
get rave revues.

When cold, it makes great sandwiches. But I think meatloaf for
sandwiches should be a little crumbly. Otherwise it's like mass-
produced lunch meat.

Susan B.

Joseph Littleshoes wrote:
> Food Snob wrote:
> > Joseph Littleshoes wrote:
>
> >>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 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.
>
> > 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
>
> Perhaps we should concentrate on your reading skills, i realize it was a
> long post, but perhaps you jumped to a conclusion that was not warranted.
>
> As noted above, in my variation i don't "grease" the pan, which is what
> the original recipe uses the "shortening" for.

Anyone so concerned with literacy would not end a sentence with a
preposition, for. duh

And there is no good reason one shouldn't grease a meat loaf pan with
a little solid vegetable shortening... meat loaf is baked and all
baked products release better with solid shortening than they do with
dry pans or even liquid fats. And compared to all the animal fat
contained in meat a miniscule amount of hydrogenated vegetable
shortening doesn't amount a certain short hair on a nappy headed ho!
<G>

And it doesn't much matter how fatty the meat, the amount of fat
retained is directly proportional to how much binder (primarily
crumbs) there is to retain said fat. When I grind meat for meat loaf
I like to grind in some raw potato, results in a much nicer texture
than all bread/cracker crumbs. If the meat loaf is formed in a
roasting pan, off to one side, then when removed from the oven and
placed to cool on a slant any extra fat will drain away from the meat
loaf.

Sheldon

Sheldon wrote:
> Joseph Littleshoes wrote:
>
>>
>>Perhaps we should concentrate on your reading skills, i realize it was a
>>long post, but perhaps you jumped to a conclusion that was not warranted.
>>
>>As noted above, in my variation i don't "grease" the pan, which is what
>>the original recipe uses the "shortening" for.
>
>
> Anyone so concerned with literacy would not end a sentence with a
> preposition, for. duh

Reminds me of a Sinefeld episode, "you trying to stick it to me? you
sticking it to me George!"
-
JL
>
> Sheldon
>

cyberPUKE wrote:

> "ode de sweat" > wrote in ...
>

> > "Leo Scanlon" > wrote in message
> roups.com...
>
> > "Knead the mixture with your hands until everything is well blended. Do
> > not over mix."
>
> > Looks scandalous
>
> > why not overmix? is that just a preference so it looks better?
> > I've heard that before.. IOWs it won't mess up the dish will it?
>
> > is it like Bond's martini? is something going to get bruised?
>
> It will make the meat loaf too hard and dense.


Unlike the "Hollywood Loaf" that your hubbie regularly prepares for
you:

http://www.urbandictionary.com/defin...hollywood+loaf

"1. hollywood loaf:

a half erect penis

" 'As Shelly sat on my lap I couldn't help developing a hollywood
loaf...' "


</>

;---p

--
Best
Greg

On Apr 26, 3:39 pm, Sheldon > wrote:
> Joseph Littleshoes wrote:
> > Food Snob wrote:
> > > Joseph Littleshoes wrote:
>
> > >>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 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.
>
> > > 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
>
> > Perhaps we should concentrate on your reading skills, i realize it was a
> > long post, but perhaps you jumped to a conclusion that was not warranted.
>
> > As noted above, in my variation i don't "grease" the pan, which is what
> > the original recipe uses the "shortening" for.
>
> Anyone so concerned with literacy would not end a sentence with a
> preposition, for. duh
>
> And there is no good reason one shouldn't grease a meat loaf pan with
> a little solid vegetable shortening... meat loaf is baked and all
> baked products release better with solid shortening than they do with
> dry pans or even liquid fats. And compared to all the animal fat
> contained in meat a miniscule amount of hydrogenated vegetable
> shortening doesn't amount a certain short hair on a nappy headed ho!

There is something wrong with anyone who even keeps hydrogenated
shortening in their pantry.

>
> Sheldon

--Bryan

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
>
(snippage)
> If anyone can help me with this most unusual meatloaf request I would
> be grateful.
>
>
Nothing really unusual about it; I can't stand tomato sauce on top of
meatloaf. This is my recipe but it doesn't have carrots or peas in it. I
suppose you could throw some in there. And I don't add tomato paste; I add
commercial bottled cocktail sauce to the mix. If that's too much like
regular tomato sauce, just wing it. I personally think tomato paste would
be too thick to add to meatloaf without diluting it first. Tomato paste by
itself is pretty bland, IMHO.

Jill's Meatloaf

2 lbs. lean ground beef
1 lb. ground pork (not bulk sausage)
2 -3 Tbs. butter as needed
1 small yellow onion, minced
2 ribs celery, minced
1/2 green bell pepper, seeded and well chopped
1/2 tsp. salt
1 tsp. pepper
1/2 c. quick cooking (not instant) oats
2 eggs, beaten
1/2 c. bottled cocktail sauce
1 tsp. dried thyme
1/4 c. grated cheddar cheese

Saute the vegetables in butter until tender. Add to remaining ingredients
in a large mixing bowl. Smoosh it all together until well blended.
(NOTE:use a large ziplock bag instead if you don't like getting the meat
mixture all overyour hands.) Form into a loaf and place on a rack in a
roasting pan. Bakeat 350F for 1 hour or until well browned. Let stand 5
minutes before carefully removing to a platter and slicing. Excellent
reheated the next day and also cold for sandwiches.

Jill

Food Snob wrote:

> There is something wrong with anyone who even keeps hydrogenated
> shortening in their pantry.
> --Bryan
>
Well, I'll come out on record here and say that in YOUR opinion there is
something wrong with me. <shrug> I keep a small container of Crisco for
use in a couple or recipes (banana bread, peanut butter or oatmeal
cookies) none of which I make very often. I don't see a need to dwell or
worry about something that I use or eat so infrequently.
Your milage obviously varies from mine. I'll manage.
Goomba

Goomba38 wrote:
> Food Snob wrote:
>
>> There is something wrong with anyone who even keeps hydrogenated
>> shortening in their pantry.
>> --Bryan
>>
> Well, I'll come out on record here and say that in YOUR opinion there is
> something wrong with me. <shrug> I keep a small container of Crisco for
> use in a couple or recipes (banana bread, peanut butter or oatmeal
> cookies) none of which I make very often. I don't see a need to dwell or
> worry about something that I use or eat so infrequently.
> Your milage obviously varies from mine. I'll manage.
> Goomba

Probly no need to mention how awful KY gel tastes

Joseph Littleshoes wrote:
> Goomba38 wrote:
>> Food Snob wrote:
>>
>>> There is something wrong with anyone who even keeps hydrogenated
>>> shortening in their pantry.
>>> --Bryan
>>>
>> Well, I'll come out on record here and say that in YOUR opinion there
>> is something wrong with me. <shrug> I keep a small container of Crisco
>> for use in a couple or recipes (banana bread, peanut butter or oatmeal
>> cookies) none of which I make very often. I don't see a need to dwell
>> or worry about something that I use or eat so infrequently.
>> Your milage obviously varies from mine. I'll manage.
>> Goomba
>
> Probly no need to mention how awful KY gel tastes

So how's it taste?

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

"Goomba38" > wrote in message
...
> Food Snob wrote:
>
>> There is something wrong with anyone who even keeps hydrogenated
>> shortening in their pantry.
>> --Bryan
>>
> Well, I'll come out on record here and say that in YOUR opinion there is
> something wrong with me. <shrug> I keep a small container of Crisco for
> use in a couple or recipes (banana bread, peanut butter or oatmeal
> cookies) none of which I make very often. I don't see a need to dwell or
> worry about something that I use or eat so infrequently.
> Your milage obviously varies from mine. I'll manage.


This just in: something is going to kill Food Snob anyway, one day.

Food Slob wrote:
>
> There is something wrong with anyone who even keeps hydrogenated
> shortening in their pantry.

You'd know, what with how it's always slathered on your butt... you
scuzzy ass ****.

On Fri, 27 Apr 2007 12:11:01 -0400, "cybercat" >
wrote:

>
>"Goomba38" > wrote in message
...
>> Food Snob wrote:
>>
>>> There is something wrong with anyone who even keeps hydrogenated
>>> shortening in their pantry.
>>> --Bryan
>>>
>> Well, I'll come out on record here and say that in YOUR opinion there is
>> something wrong with me. <shrug> I keep a small container of Crisco for
>> use in a couple or recipes (banana bread, peanut butter or oatmeal
>> cookies) none of which I make very often. I don't see a need to dwell or
>> worry about something that I use or eat so infrequently.
>> Your milage obviously varies from mine. I'll manage.
>
>
>This just in: something is going to kill Food Snob anyway, one day.
>

something or someone.

your pal,
blake

On Thu, 26 Apr 2007 23:38:02 -0500, "jmcquown"
> wrote:

(snip)

>Nothing really unusual about it; I can't stand tomato sauce on top of
>meatloaf. This is my recipe but it doesn't have carrots or peas in it. I
>suppose you could throw some in there. And I don't add tomato paste; I add
>commercial bottled cocktail sauce to the mix. If that's too much like
>regular tomato sauce, just wing it. I personally think tomato paste would
>be too thick to add to meatloaf without diluting it first. Tomato paste by
>itself is pretty bland, IMHO.
>
>Jill's Meatloaf
>
>2 lbs. lean ground beef
>1 lb. ground pork (not bulk sausage)
>2 -3 Tbs. butter as needed
>1 small yellow onion, minced
>2 ribs celery, minced
>1/2 green bell pepper, seeded and well chopped
>1/2 tsp. salt
>1 tsp. pepper
>1/2 c. quick cooking (not instant) oats
>2 eggs, beaten
>1/2 c. bottled cocktail sauce
>1 tsp. dried thyme
>1/4 c. grated cheddar cheese
>
>Saute the vegetables in butter until tender. Add to remaining ingredients
>in a large mixing bowl. Smoosh it all together until well blended.
>(NOTE:use a large ziplock bag instead if you don't like getting the meat
>mixture all overyour hands.) Form into a loaf and place on a rack in a
>roasting pan. Bakeat 350F for 1 hour or until well browned. Let stand 5
>minutes before carefully removing to a platter and slicing. Excellent
>reheated the next day and also cold for sandwiches.
>
>Jill
>
Thank you - that sounds like it. I cannot stand bell pepper in any
form - cooked or raw. I guess the added vegetables can be varied,
although onion and cellery are necessary for flavour. Have you ever
used fresh breadcrumbs instead of quick cooking oats? I am afraid I
have never ever heard of bottled cocktail sauce, but a slightly
diluted sweet chilli sauce might do the trick?

I'll try this very soon.


The Golfer's Wife

On Apr 27, 12:28 am, Joseph Littleshoes > wrote:
> Goomba38 wrote:
> > Food Snob wrote:
>
> >> There is something wrong with anyone who even keeps hydrogenated
> >> shortening in their pantry.
> >> --Bryan
>
> > Well, I'll come out on record here and say that in YOUR opinion there is
> > something wrong with me. <shrug> I keep a small container of Crisco for
> > use in a couple or recipes (banana bread, peanut butter or oatmeal
> > cookies) none of which I make very often. I don't see a need to dwell or
> > worry about something that I use or eat so infrequently.
> > Your milage obviously varies from mine. I'll manage.
> > Goomba
>
> Probly no need to mention how awful KY gel tastes

1. When I first read the first half of the sentence, "Well, I'll come
out on record here..." I thought, this guy is going to say he uses it
for masturbation or anal sex, because on alt.punk, someone surely
would say that.

2. K-Y doesn't really taste bad. Brands of surgical lube vary in
taste, mostly because some contain preservatives. Surgilube is, IMO,
unsuitable for sex lube because of the bad taste.
http://www.amazon.com/Surgilube-Lubr.../dp/B000GGPJZO
It is, however, inexpensive, and works well as a hair gel (it's
fragrance free too).*
K-Y is significantly more expensive, but it has a slightly sweet
taste. I doubt you've really performed any oral sex where brand name
K-Y was involved.
I, sir, have.

* "I use a generic substitute for K-Y Jelly because it's cheaper, but
brand name
K-Y works great too. Shampoo and condition your hair, towel dry it,
then apply the surgical lubricant. Style, then carefully harden it
with a blow dryer."
--source BOBOBOnoBO, in alt.punk, Oct. 21, 2000

--Bryan

On Thu, 26 Apr 2007 16:08:15 +1200, 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

Wrap it in bacon. No matter how YOU make a meat loaf, wrap it in
bacon. Try it

Food Snob wrote:

> On Apr 27, 12:28 am, Joseph Littleshoes > wrote:
>
>>Goomba38 wrote:
>>
>>>Food Snob wrote:
>>
>>>>There is something wrong with anyone who even keeps hydrogenated
>>>>shortening in their pantry.
>>>>--Bryan
>>
>>>Well, I'll come out on record here and say that in YOUR opinion there is
>>>something wrong with me. <shrug> I keep a small container of Crisco for
>>>use in a couple or recipes (banana bread, peanut butter or oatmeal
>>>cookies) none of which I make very often. I don't see a need to dwell or
>>>worry about something that I use or eat so infrequently.
>>>Your milage obviously varies from mine. I'll manage.
>>>Goomba
>>
>>Probly no need to mention how awful KY gel tastes
>
>
> 1. When I first read the first half of the sentence, "Well, I'll come
> out on record here..." I thought, this guy is going to say he uses it
> for masturbation or anal sex, because on alt.punk, someone surely
> would say that.

It was a joke son, a joke, apparently your claim to "snob" status only
apples to food, you are apparently a great deal less particular in your
choice of sexual expression.
--
JL


p.s. old joke, "what is a "ring of fire?" .....when you reach for the ky
and get the ben ***.

What does Jerry Falwell use on his sore muscles? "Ben Straight"

>
> 2. K-Y doesn't really taste bad. Brands of surgical lube vary in
> taste, mostly because some contain preservatives. Surgilube is, IMO,
> unsuitable for sex lube because of the bad taste.
> http://www.amazon.com/Surgilube-Lubr.../dp/B000GGPJZO
> It is, however, inexpensive, and works well as a hair gel (it's
> fragrance free too).*
> K-Y is significantly more expensive, but it has a slightly sweet
> taste. I doubt you've really performed any oral sex where brand name
> K-Y was involved.
> I, sir, have.
>
> * "I use a generic substitute for K-Y Jelly because it's cheaper, but
> brand name
> K-Y works great too. Shampoo and condition your hair, towel dry it,
> then apply the surgical lubricant. Style, then carefully harden it
> with a blow dryer."
> --source BOBOBOnoBO, in alt.punk, Oct. 21, 2000
>
> --Bryan
>

Goomba38 wrote:

> Joseph Littleshoes wrote:
> > Goomba38 wrote:
> >> Food Snob wrote:
>
> >>> There is something wrong with anyone who even keeps hydrogenated
> >>> shortening in their pantry.
> >>> --Bryan
>
> >> Well, I'll come out on record here and say that in YOUR opinion there
> >> is something wrong with me. <shrug> I keep a small container of Crisco
> >> for use in a couple or recipes (banana bread, peanut butter or oatmeal
> >> cookies) none of which I make very often. I don't see a need to dwell
> >> or worry about something that I use or eat so infrequently.
> >> Your milage obviously varies from mine. I'll manage.
> >> Goomba
>
> > Probly no need to mention how awful KY gel tastes
>
> So how's it taste?


Believe it or not IIRC they have flavored KY these daze...

--
Best
Greg

On Apr 28, 3:22 pm, Gregory Morrow >
wrote:
> Goomba38 wrote:
> > Joseph Littleshoes wrote:
> > > Goomba38 wrote:
> > >> Food Snob wrote:
>
> > >>> There is something wrong with anyone who even keeps hydrogenated
> > >>> shortening in their pantry.
> > >>> --Bryan
>
> > >> Well, I'll come out on record here and say that in YOUR opinion there
> > >> is something wrong with me. <shrug> I keep a small container of Crisco
> > >> for use in a couple or recipes (banana bread, peanut butter or oatmeal
> > >> cookies) none of which I make very often. I don't see a need to dwell
> > >> or worry about something that I use or eat so infrequently.
> > >> Your milage obviously varies from mine. I'll manage.
> > >> Goomba
>
> > > Probly no need to mention how awful KY gel tastes
>
> > So how's it taste?
>
> Believe it or not IIRC they have flavored KY these daze...

That would be like generic ketchup on caviar.
>
> --
> Best
> Greg

--Bryan

On Apr 28, 1:29 pm, Joseph Littleshoes > wrote:
> Food Snob wrote:
> > On Apr 27, 12:28 am, Joseph Littleshoes > wrote:
>
> >>Goomba38 wrote:
>
> >>>Food Snob wrote:
>
> >>>>There is something wrong with anyone who even keeps hydrogenated
> >>>>shortening in their pantry.
> >>>>--Bryan
>
> >>>Well, I'll come out on record here and say that in YOUR opinion there is
> >>>something wrong with me. <shrug> I keep a small container of Crisco for
> >>>use in a couple or recipes (banana bread, peanut butter or oatmeal
> >>>cookies) none of which I make very often. I don't see a need to dwell or
> >>>worry about something that I use or eat so infrequently.
> >>>Your milage obviously varies from mine. I'll manage.
> >>>Goomba
>
> >>Probly no need to mention how awful KY gel tastes
>
> > 1. When I first read the first half of the sentence, "Well, I'll come
> > out on record here..." I thought, this guy is going to say he uses it
> > for masturbation or anal sex, because on alt.punk, someone surely
> > would say that.
>
> It was a joke son, a joke,

I didn't get the joke, but you must be really old if you're calling ME
"son."

> apparently your claim to "snob" status only apples to food,

Someone on this NG gave me the moniker. Probably one of the folks who
uses Velveeta, Durkee FF onions, or the newest one, instant coffee, as
ingredients.

> you are apparently a great deal less particular in your
> choice of sexual expression.

Sad to be YOUR GF. Or BF, as the case may be.
> --
> JL
>
> p.s. old joke, "what is a "ring of fire?" .....when you reach for the ky
> and get the ben ***.

Maybe you are pretty ancient if you even have occasion to think about
Ben-***.
>
> What does Jerry Falwell use on his sore muscles? "Ben Straight"
>
I got that joke.
>
> > 2. K-Y doesn't really taste bad. Brands of surgical lube vary in
> > taste, mostly because some contain preservatives. Surgilube is, IMO,
> > unsuitable for sex lube because of the bad taste.
> >http://www.amazon.com/Surgilube-Lubr.../dp/B000GGPJZO
> > It is, however, inexpensive, and works well as a hair gel (it's
> > fragrance free too).*
> > K-Y is significantly more expensive, but it has a slightly sweet
> > taste. I doubt you've really performed any oral sex where brand name
> > K-Y was involved.
> > I, sir, have.
>
> > * "I use a generic substitute for K-Y Jelly because it's cheaper, but
> > brand name
> > K-Y works great too. Shampoo and condition your hair, towel dry it,
> > then apply the surgical lubricant. Style, then carefully harden it
> > with a blow dryer."
> > --source BOBOBOnoBO, in alt.punk, Oct. 21, 2000
>
> > --Bryan

--Bryan

TheGolfersWife wrote:
> On Thu, 26 Apr 2007 23:38:02 -0500, "jmcquown"
> > wrote:
>
> (snip)
>
>> Nothing really unusual about it; I can't stand tomato sauce on top of
>> meatloaf. This is my recipe but it doesn't have carrots or peas in
>> it. I suppose you could throw some in there. And I don't add
>> tomato paste; I add commercial bottled cocktail sauce to the mix.
>> If that's too much like regular tomato sauce, just wing it. I
>> personally think tomato paste would be too thick to add to meatloaf
>> without diluting it first. Tomato paste by itself is pretty bland,
>> IMHO.
>>
>> Jill's Meatloaf
>>
>> 2 lbs. lean ground beef
>> 1 lb. ground pork (not bulk sausage)
>> 2 -3 Tbs. butter as needed
>> 1 small yellow onion, minced
>> 2 ribs celery, minced
>> 1/2 green bell pepper, seeded and well chopped
>> 1/2 tsp. salt
>> 1 tsp. pepper
>> 1/2 c. quick cooking (not instant) oats
>> 2 eggs, beaten
>> 1/2 c. bottled cocktail sauce
>> 1 tsp. dried thyme
>> 1/4 c. grated cheddar cheese
>>
>> Saute the vegetables in butter until tender. Add to remaining
>> ingredients in a large mixing bowl. Smoosh it all together until
>> well blended. (NOTE:use a large ziplock bag instead if you don't
>> like getting the meat mixture all overyour hands.) Form into a loaf
>> and place on a rack in a roasting pan. Bakeat 350F for 1 hour or
>> until well browned. Let stand 5 minutes before carefully removing
>> to a platter and slicing. Excellent reheated the next day and also
>> cold for sandwiches.
>>
>> Jill
>>
> Thank you - that sounds like it. I cannot stand bell pepper in any
> form - cooked or raw. I guess the added vegetables can be varied,
> although onion and cellery are necessary for flavour.

I actually very rarely use bell peppers, myself; I know where you're coming
from!

> Have you ever
> used fresh breadcrumbs instead of quick cooking oats?

I have; it works just as well. I can't recall where, along the line, I got
the idea to use the oats. They work well as the filler and don't impart any
"extra" flavour to the meatloaf.

> I am afraid I
> have never ever heard of bottled cocktail sauce, but a slightly
> diluted sweet chilli sauce might do the trick?
>
Could be. Bottled cocktail sauce is served with seafood here in the U.S.
(unless a person chooses to make their own). I'm not familiar with your
sweet chili sauce! Give it a try!

> I'll try this very soon.
>
>
> The Golfer's Wife

TheGolfersWife wrote:

> I am afraid I
> have never ever heard of bottled cocktail sauce, but a slightly
> diluted sweet chilli sauce might do the trick?

I'm sure that would work. Or a good approximation of bottled
cocktail sauce would be a mixture of ketchup (primarily), prepared
horseradish, Worchestershire sauce, and lemon juice.

Steve