I haven't eaten meatloaf since I was a boy because I never found a recipe I liked. My mother knew the ingredients and amounts in her head so my brother and I never were able to duplicate the meatloaf we loved from a recipe. I recently got the bright idea of providing a list of the ingredients and hoping someone could guess at the amounts and what to do. For the purposes of this project, lets suppose I'm using 1 and a half pounds of chuck. I have a distinct memory of onions, garlic, green peppers, egg or eggs, bread soaked in wine, and some dry herbs or spices, going into the mix. I remember she smoothed the top with the back of a spoon dipped in water, and then applied a thin coating of ketchup on top.

Is there anyone out there who can suggest how much of each item would make sense? I'm guessing I'd have to cook this in a 350 degree oven for about an hour. I'm not sure, but I think my mother softened the onion, garlic, and chopped green pepper in a fry pan first. I just remember another ingredient, she also put a lot of broadleaf parsley in the loaf.

"bonappettit" > wrote in message
...
>
> I haven't eaten meatloaf since I was a boy because I never found a
> recipe I liked. My mother knew the ingredients and amounts in her head
> so my brother and I never were able to duplicate the meatloaf we loved
> from a recipe. I recently got the bright idea of providing a list of
> the ingredients and hoping someone could guess at the amounts and what
> to do. For the purposes of this project, lets suppose I'm using 1 and a
> half pounds of chuck. I have a distinct memory of onions, garlic, green
> peppers, egg or eggs, bread soaked in wine, and some dry herbs or
> spices, going into the mix. I remember she smoothed the top with the
> back of a spoon dipped in water, and then applied a thin coating of
> ketchup on top.
>
> Is there anyone out there who can suggest how much of each item would
> make sense? I'm guessing I'd have to cook this in a 350 degree oven for
> about an hour. I'm not sure, but I think my mother softened the onion,
> garlic, and chopped green pepper in a fry pan first. I just remember
> another ingredient, she also put a lot of broadleaf parsley in the
> loaf.
>
>
This could be a fun experiment if you like to cook. You could start with
smaller amounts of the ingredients and make a small meatball sized portion
and fry it up on the stove which should go quickly. Then taste test. If
you need more of something, add it and repeat the meatball test. Small
amounts means you won't overdue something, hopefully. Worst case scenario
is getting filled up during taste testing. If you finally get the taste
right, you note your findings for next time.

The bread soaked wine is interesting. Do you know if it was white or red?

"Cheryl" > wrote in message
...
> "bonappettit" > wrote in message
> ...
>>
>> I haven't eaten meatloaf since I was a boy because I never found a
>> recipe I liked. My mother knew the ingredients and amounts in her head
>> so my brother and I never were able to duplicate the meatloaf we loved
>> from a recipe. I recently got the bright idea of providing a list of
>> the ingredients and hoping someone could guess at the amounts and what
>> to do. For the purposes of this project, lets suppose I'm using 1 and a
>> half pounds of chuck. I have a distinct memory of onions, garlic, green
>> peppers, egg or eggs, bread soaked in wine, and some dry herbs or
>> spices, going into the mix. I remember she smoothed the top with the
>> back of a spoon dipped in water, and then applied a thin coating of
>> ketchup on top.
>>
>> Is there anyone out there who can suggest how much of each item would
>> make sense? I'm guessing I'd have to cook this in a 350 degree oven for
>> about an hour. I'm not sure, but I think my mother softened the onion,
>> garlic, and chopped green pepper in a fry pan first. I just remember
>> another ingredient, she also put a lot of broadleaf parsley in the
>> loaf.
>>
>>
> This could be a fun experiment if you like to cook. You could start with
> smaller amounts of the ingredients and make a small meatball sized portion
> and fry it up on the stove which should go quickly. Then taste test. If
> you need more of something, add it and repeat the meatball test. Small
> amounts means you won't overdue something, hopefully. Worst case scenario
> is getting filled up during taste testing. If you finally get the
> taste right, you note your findings for next time.
>
> The bread soaked wine is interesting. Do you know if it was white or red?
Looks like I might have hit the wine already. Obviously that should have
said "wine soaked bread".

On Thu 21 Aug 2008 04:16:45p, Cheryl told us...

> "Cheryl" > wrote in message
> ...
>> "bonappettit" > wrote in message
>> ...
>>>
>>> I haven't eaten meatloaf since I was a boy because I never found a
>>> recipe I liked. My mother knew the ingredients and amounts in her head
>>> so my brother and I never were able to duplicate the meatloaf we loved
>>> from a recipe. I recently got the bright idea of providing a list of
>>> the ingredients and hoping someone could guess at the amounts and what
>>> to do. For the purposes of this project, lets suppose I'm using 1 and
>>> a half pounds of chuck. I have a distinct memory of onions, garlic,
>>> green peppers, egg or eggs, bread soaked in wine, and some dry herbs
>>> or spices, going into the mix. I remember she smoothed the top with
>>> the back of a spoon dipped in water, and then applied a thin coating
>>> of ketchup on top.
>>>
>>> Is there anyone out there who can suggest how much of each item would
>>> make sense? I'm guessing I'd have to cook this in a 350 degree oven
>>> for about an hour. I'm not sure, but I think my mother softened the
>>> onion, garlic, and chopped green pepper in a fry pan first. I just
>>> remember another ingredient, she also put a lot of broadleaf parsley
>>> in the loaf.
>>>
>>>
>> This could be a fun experiment if you like to cook. You could start
>> with smaller amounts of the ingredients and make a small meatball sized
>> portion and fry it up on the stove which should go quickly. Then taste
>> test. If you need more of something, add it and repeat the meatball
>> test. Small amounts means you won't overdue something, hopefully.
>> Worst case scenario is getting filled up during taste testing. If
>> you finally get the taste right, you note your findings for next time.
>>
>> The bread soaked wine is interesting. Do you know if it was white or
>> red?
> Looks like I might have hit the wine already. Obviously that should
> have said "wine soaked bread".
>
>

Well, at that point you probably would care which it was. :-)

--
Wayne Boatwright

*******************************************
Date: Thursday, 08(VIII)/21(XXI)/08(MMVIII)
*******************************************
Countdown till Labor Day
1wks 3dys 6hrs 23mins
*******************************************
Cats *can* wait until after 6:00 a.m.
to be fed on the weekends.
*******************************************

"Wayne Boatwright" > wrote in message
5.247...
> On Thu 21 Aug 2008 04:16:45p, Cheryl told us...
>
>> "Cheryl" > wrote in message
>> ...
>>> "bonappettit" > wrote in message
>>> ...
>>>>
>>>> I haven't eaten meatloaf since I was a boy because I never found a
>>>> recipe I liked. My mother knew the ingredients and amounts in her head
>>>> so my brother and I never were able to duplicate the meatloaf we loved
>>>> from a recipe. I recently got the bright idea of providing a list of
>>>> the ingredients and hoping someone could guess at the amounts and what
>>>> to do. For the purposes of this project, lets suppose I'm using 1 and
>>>> a half pounds of chuck. I have a distinct memory of onions, garlic,
>>>> green peppers, egg or eggs, bread soaked in wine, and some dry herbs
>>>> or spices, going into the mix. I remember she smoothed the top with
>>>> the back of a spoon dipped in water, and then applied a thin coating
>>>> of ketchup on top.
>>>>
>>>> Is there anyone out there who can suggest how much of each item would
>>>> make sense? I'm guessing I'd have to cook this in a 350 degree oven
>>>> for about an hour. I'm not sure, but I think my mother softened the
>>>> onion, garlic, and chopped green pepper in a fry pan first. I just
>>>> remember another ingredient, she also put a lot of broadleaf parsley
>>>> in the loaf.
>>>>
>>>>
>>> This could be a fun experiment if you like to cook. You could start
>>> with smaller amounts of the ingredients and make a small meatball sized
>>> portion and fry it up on the stove which should go quickly. Then taste
>>> test. If you need more of something, add it and repeat the meatball
>>> test. Small amounts means you won't overdue something, hopefully.
>>> Worst case scenario is getting filled up during taste testing. If
>>> you finally get the taste right, you note your findings for next time.
>>>
>>> The bread soaked wine is interesting. Do you know if it was white or
>>> red?
>> Looks like I might have hit the wine already. Obviously that should
>> have said "wine soaked bread".
>>
>>
>
> Well, at that point you probably would care which it was. :-)
>
I don't know, Wayne. Something about lumpy wine makes my stomach feel ikky.

On Aug 21, 6:55�pm, bonappettit >
wrote:
> I haven't eaten meatloaf since I was a boy because I never found a
> recipe I liked. My mother knew the ingredients and amounts in her head
> so my brother and I never were able to duplicate the meatloaf we loved
> from a recipe. I recently got the bright idea of providing a list of
> the ingredients and hoping someone could guess at the amounts and what
> to do.
>
> For the purposes of this project, lets suppose I'm
> using 1 and a half pounds of chuck.

1 1/2 lbs ain't nearly enough for a couple three burgers... and if
it's preground mystery meat you'll be lucky you don't croak.

On Thu 21 Aug 2008 05:58:08p, Cheryl told us...

> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Thu 21 Aug 2008 04:16:45p, Cheryl told us...
>>
>>> "Cheryl" > wrote in message
>>> ...
>>>> "bonappettit" > wrote in message
>>>> ...
>>>>>
>>>>> I haven't eaten meatloaf since I was a boy because I never found a
>>>>> recipe I liked. My mother knew the ingredients and amounts in her
head
>>>>> so my brother and I never were able to duplicate the meatloaf we
loved
>>>>> from a recipe. I recently got the bright idea of providing a list of
>>>>> the ingredients and hoping someone could guess at the amounts and
what
>>>>> to do. For the purposes of this project, lets suppose I'm using 1 and
>>>>> a half pounds of chuck. I have a distinct memory of onions, garlic,
>>>>> green peppers, egg or eggs, bread soaked in wine, and some dry herbs
>>>>> or spices, going into the mix. I remember she smoothed the top with
>>>>> the back of a spoon dipped in water, and then applied a thin coating
>>>>> of ketchup on top.
>>>>>
>>>>> Is there anyone out there who can suggest how much of each item would
>>>>> make sense? I'm guessing I'd have to cook this in a 350 degree oven
>>>>> for about an hour. I'm not sure, but I think my mother softened the
>>>>> onion, garlic, and chopped green pepper in a fry pan first. I just
>>>>> remember another ingredient, she also put a lot of broadleaf parsley
>>>>> in the loaf.
>>>>>
>>>>>
>>>> This could be a fun experiment if you like to cook. You could start
>>>> with smaller amounts of the ingredients and make a small meatball
sized
>>>> portion and fry it up on the stove which should go quickly. Then
taste
>>>> test. If you need more of something, add it and repeat the meatball
>>>> test. Small amounts means you won't overdue something, hopefully.
>>>> Worst case scenario is getting filled up during taste testing. If
>>>> you finally get the taste right, you note your findings for next time.
>>>>
>>>> The bread soaked wine is interesting. Do you know if it was white or
>>>> red?
>>> Looks like I might have hit the wine already. Obviously that should
>>> have said "wine soaked bread".
>>>
>>>
>>
>> Well, at that point you probably would care which it was. :-)
>>
> I don't know, Wayne. Something about lumpy wine makes my stomach feel
ikky.
>
>

Either way, it doesn't sound too appealing to me. I've never been fond of
meatloaf recipes that include soaked bread. I usually use cracker crumbs,
but will use fresh bread crumbs (not soaked) if I'm out of crackers.

--
Wayne Boatwright

*******************************************
Date: Thursday, 08(VIII)/21(XXI)/08(MMVIII)
*******************************************
Countdown till Labor Day
1wks 3dys 5hrs 52mins
*******************************************
I know the road, I know where it goes;
that's why I'm going so slow...
*******************************************

"Wayne Boatwright" > wrote in message
5.247...
> On Thu 21 Aug 2008 05:58:08p, Cheryl told us...
>
>> "Wayne Boatwright" > wrote in message
>> 5.247...
>>> On Thu 21 Aug 2008 04:16:45p, Cheryl told us...
>>>
>>>> "Cheryl" > wrote in message
>>>> ...
>>>>> "bonappettit" > wrote in message
>>>>> ...
>>>>>>
>>>>>> I haven't eaten meatloaf since I was a boy because I never found a
>>>>>> recipe I liked. My mother knew the ingredients and amounts in her
> head
>>>>>> so my brother and I never were able to duplicate the meatloaf we
> loved
>>>>>> from a recipe. I recently got the bright idea of providing a list of
>>>>>> the ingredients and hoping someone could guess at the amounts and
> what
>>>>>> to do. For the purposes of this project, lets suppose I'm using 1 and
>>>>>> a half pounds of chuck. I have a distinct memory of onions, garlic,
>>>>>> green peppers, egg or eggs, bread soaked in wine, and some dry herbs
>>>>>> or spices, going into the mix. I remember she smoothed the top with
>>>>>> the back of a spoon dipped in water, and then applied a thin coating
>>>>>> of ketchup on top.
>>>>>>
>>>>>> Is there anyone out there who can suggest how much of each item would
>>>>>> make sense? I'm guessing I'd have to cook this in a 350 degree oven
>>>>>> for about an hour. I'm not sure, but I think my mother softened the
>>>>>> onion, garlic, and chopped green pepper in a fry pan first. I just
>>>>>> remember another ingredient, she also put a lot of broadleaf parsley
>>>>>> in the loaf.
>>>>>>
>>>>>>
>>>>> This could be a fun experiment if you like to cook. You could start
>>>>> with smaller amounts of the ingredients and make a small meatball
> sized
>>>>> portion and fry it up on the stove which should go quickly. Then
> taste
>>>>> test. If you need more of something, add it and repeat the meatball
>>>>> test. Small amounts means you won't overdue something, hopefully.
>>>>> Worst case scenario is getting filled up during taste testing. If
>>>>> you finally get the taste right, you note your findings for next time.
>>>>>
>>>>> The bread soaked wine is interesting. Do you know if it was white or
>>>>> red?
>>>> Looks like I might have hit the wine already. Obviously that should
>>>> have said "wine soaked bread".
>>>>
>>>>
>>>
>>> Well, at that point you probably would care which it was. :-)
>>>
>> I don't know, Wayne. Something about lumpy wine makes my stomach feel
> ikky.
>>
>>
>
> Either way, it doesn't sound too appealing to me. I've never been fond of
> meatloaf recipes that include soaked bread. I usually use cracker crumbs,
> but will use fresh bread crumbs (not soaked) if I'm out of crackers.
>
I've never used fresh bread at all. I've only used the packaged breadcrumbs
or I'll run some stuffing mix through the mini Krups food processor. I
guess they'd get soaked with fat from the ground meat during cooking but
what happens to fresh bread crumbs? Are they dried first? How do you use
fresh bread in a meatloaf or meatball recipe? I have no idea. Would like
to try it sometime, but not sure how.

On Thu 21 Aug 2008 06:40:36p, Cheryl told us...

> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Thu 21 Aug 2008 05:58:08p, Cheryl told us...
>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.247...
>>>> On Thu 21 Aug 2008 04:16:45p, Cheryl told us...
>>>>
>>>>> "Cheryl" > wrote in message
>>>>> ...
>>>>>> "bonappettit" > wrote in message
>>>>>> ...
>>>>>>>
>>>>>>> I haven't eaten meatloaf since I was a boy because I never found a
>>>>>>> recipe I liked. My mother knew the ingredients and amounts in her
>>>>>>> head so my brother and I never were able to duplicate the meatloaf
>>>>>>> we loved from a recipe. I recently got the bright idea of
>>>>>>> providing a list of the ingredients and hoping someone could guess
>>>>>>> at the amounts and what to do. For the purposes of this project,
>>>>>>> lets suppose I'm using 1 and a half pounds of chuck. I have a
>>>>>>> distinct memory of onions, garlic, green peppers, egg or eggs,
>>>>>>> bread soaked in wine, and some dry herbs or spices, going into the
>>>>>>> mix. I remember she smoothed the top with the back of a spoon
>>>>>>> dipped in water, and then applied a thin coating of ketchup on
>>>>>>> top.
>>>>>>>
>>>>>>> Is there anyone out there who can suggest how much of each item
>>>>>>> would make sense? I'm guessing I'd have to cook this in a 350
>>>>>>> degree oven for about an hour. I'm not sure, but I think my mother
>>>>>>> softened the onion, garlic, and chopped green pepper in a fry pan
>>>>>>> first. I just remember another ingredient, she also put a lot of
>>>>>>> broadleaf parsley in the loaf.
>>>>>>>
>>>>>>>
>>>>>> This could be a fun experiment if you like to cook. You could
>>>>>> start with smaller amounts of the ingredients and make a small
>>>>>> meatball sized portion and fry it up on the stove which should go
>>>>>> quickly. Then taste test. If you need more of something, add it
>>>>>> and repeat the meatball test. Small amounts means you won't
>>>>>> overdue something, hopefully. Worst case scenario is getting filled
>>>>>> up during taste testing. If you finally get the taste right,
>>>>>> you note your findings for next time.
>>>>>>
>>>>>> The bread soaked wine is interesting. Do you know if it was white
>>>>>> or red?
>>>>> Looks like I might have hit the wine already. Obviously that should
>>>>> have said "wine soaked bread".
>>>>>
>>>>>
>>>>
>>>> Well, at that point you probably would care which it was. :-)
>>>>
>>> I don't know, Wayne. Something about lumpy wine makes my stomach feel
>>> ikky.
>>>
>>>
>>
>> Either way, it doesn't sound too appealing to me. I've never been fond
>> of meatloaf recipes that include soaked bread. I usually use cracker
>> crumbs, but will use fresh bread crumbs (not soaked) if I'm out of
>> crackers.
>>
> I've never used fresh bread at all. I've only used the packaged
> breadcrumbs or I'll run some stuffing mix through the mini Krups food
> processor. I guess they'd get soaked with fat from the ground meat
> during cooking but what happens to fresh bread crumbs? Are they dried
> first? How do you use fresh bread in a meatloaf or meatball recipe? I
> have no idea. Would like to try it sometime, but not sure how.

I make the fresh breadcrumbs in the f/p, then allow them to sit on a baking
sheet until just slightly dry. I "toss" the meat along with all dry
ingredients (herbs, seasonings, breadcrumbs) with two forks to mix lightly.
All this before adding egg and any other liquid. I usually use chili sauce,
worcestershire sauce,etc. By the time the bread crumbs are mixed lightly
into the meat they're ready to take the liquid ingredients without becoming
gummy. I use crushed soda cracker crumbs in the same manner.

Here's my very simple "cracker" meatloaf recipe. If you're using fresh bread
crumbs, use about 1/2 to /34 cup.


* Exported from MasterCook *

13 Crackers Meat Loaf

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg
1/3 Cup Chili Sauce
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Dry Mustard
1/2 Teaspon Salt
1/2 Teaspoon Black Pepper
1/4 Teaspoon Garlic Powder
1 Pound Ground Beef
1/3 Cup Chopped Onion
1/4 Cup Chopped Green Pepper
13 Saltine Crackers -- finely crushed
1 Tablespoon Chili Sauce

Preheat oven to 350° F.

Whisk together the egg, chili sauce, Worcestershire sauce, dry mustard, salt,
black pepper, and garlic powder. Set aside.

Crumble ground beef into large mixing bowl.

Add chopped onion, chopped green pepper, and crushed crackers.

Toss meat mixture together with two forks until all ingredients are well
distributed.

Add reserved egg mixture and mix thoroughly with hands.

Shape into an oval loaf and place in baking dish.

Smooth top and spread 1 tablespoon chili sauce evenly over surface.

Bake in lower third of oven for 1 hour, 15 minutes, or until nicely brown and
juices run clear.

Remove from oven and cover with aluminum foil. Allow to stand 15 minutes
before slicing.

--
Wayne Boatwright

*******************************************
Date: Thursday, 08(VIII)/21(XXI)/08(MMVIII)
*******************************************
Countdown till Labor Day
1wks 3dys 4hrs 58mins
*******************************************
If at first you don't succeed,
redefine success.
*******************************************

"Wayne Boatwright" > wrote in message
5.247...
>
> Here's my very simple "cracker" meatloaf recipe. If you're using fresh
> bread
> crumbs, use about 1/2 to /34 cup.
>
>
> * Exported from MasterCook *
>
> 13 Crackers Meat Loaf
>
> Recipe By :
> Serving Size : 0 Preparation Time :0:00
> Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 Egg
> 1/3 Cup Chili Sauce
> 1 Teaspoon Worcestershire Sauce
> 1/2 Teaspoon Dry Mustard
> 1/2 Teaspon Salt
> 1/2 Teaspoon Black Pepper
> 1/4 Teaspoon Garlic Powder
> 1 Pound Ground Beef
> 1/3 Cup Chopped Onion
> 1/4 Cup Chopped Green Pepper
> 13 Saltine Crackers -- finely crushed
> 1 Tablespoon Chili Sauce
>
> Preheat oven to 350° F.
>
> Whisk together the egg, chili sauce, Worcestershire sauce, dry mustard,
> salt,
> black pepper, and garlic powder. Set aside.
>
> Crumble ground beef into large mixing bowl.
>
> Add chopped onion, chopped green pepper, and crushed crackers.
>
> Toss meat mixture together with two forks until all ingredients are well
> distributed.
>
> Add reserved egg mixture and mix thoroughly with hands.
>
> Shape into an oval loaf and place in baking dish.
>
> Smooth top and spread 1 tablespoon chili sauce evenly over surface.
>
> Bake in lower third of oven for 1 hour, 15 minutes, or until nicely brown
> and
> juices run clear.
>
> Remove from oven and cover with aluminum foil. Allow to stand 15 minutes
> before slicing.
>
Thanks Wayne again! I hate bell peppers so I'd leave that out, but the
rest looks yummy. I have some frozen ground mystery meat that needs cooking
soon, so I'm going to make a meatloaf over the weekend, and try your recipe.
I like the fork-mixing method you describe.

Cheryl

On Thu 21 Aug 2008 07:49:59p, Cheryl told us...

> "Wayne Boatwright" > wrote in message
> 5.247...
>>
>> Here's my very simple "cracker" meatloaf recipe. If you're using fresh
>> bread crumbs, use about 1/2 to /34 cup.
>>
>>
>> * Exported from MasterCook *
>>
>> 13 Crackers Meat Loaf
>>
>> Recipe By :
>> Serving Size : 0 Preparation Time :0:00
>> Categories :
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 Egg
>> 1/3 Cup Chili Sauce
>> 1 Teaspoon Worcestershire Sauce
>> 1/2 Teaspoon Dry Mustard
>> 1/2 Teaspon Salt
>> 1/2 Teaspoon Black Pepper
>> 1/4 Teaspoon Garlic Powder
>> 1 Pound Ground Beef
>> 1/3 Cup Chopped Onion
>> 1/4 Cup Chopped Green Pepper
>> 13 Saltine Crackers -- finely crushed
>> 1 Tablespoon Chili Sauce
>>
>> Preheat oven to 350° F.
>>
>> Whisk together the egg, chili sauce, Worcestershire sauce, dry mustard,
>> salt, black pepper, and garlic powder. Set aside.
>>
>> Crumble ground beef into large mixing bowl.
>>
>> Add chopped onion, chopped green pepper, and crushed crackers.
>>
>> Toss meat mixture together with two forks until all ingredients are
>> well distributed.
>>
>> Add reserved egg mixture and mix thoroughly with hands.
>>
>> Shape into an oval loaf and place in baking dish.
>>
>> Smooth top and spread 1 tablespoon chili sauce evenly over surface.
>>
>> Bake in lower third of oven for 1 hour, 15 minutes, or until nicely
>> brown and juices run clear.
>>
>> Remove from oven and cover with aluminum foil. Allow to stand 15
>> minutes before slicing.
>>
> Thanks Wayne again! I hate bell peppers so I'd leave that out, but the
> rest looks yummy. I have some frozen ground mystery meat that needs
> cooking soon, so I'm going to make a meatloaf over the weekend, and try
> your recipe. I like the fork-mixing method you describe.
>
> Cheryl
>

You're welcome! I often don't have bell pepper on hand so it's often
missing in my meatloaf with no ill effects. This one's very basic, but
very homey. Of course, you can other seasonings, herbs, etc. I like the
plainness of this one. Ah, the fork mixing. Yes, it keeps the meat from
becoming too compact before the liquids are added, and helps to distribute
all the dry ingredients evenly. Enjoy!

--
Wayne Boatwright

*******************************************
Date: Thursday, 08(VIII)/21(XXI)/08(MMVIII)
*******************************************
Countdown till Labor Day
1wks 3dys 3hrs 53mins
*******************************************
I know you think you understand what
you thought I said.
*******************************************

Steve, you REALLY ought to stop masturbating and go to b - e - d ...

How many sockpuppets does this make this week already...???


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking



"bonappettit" > wrote in message
...
>
> I haven't eaten meatloaf since I was a boy because I never found a
> recipe I liked. My mother knew the ingredients and amounts in her head
> so my brother and I never were able to duplicate the meatloaf we loved
> from a recipe. I recently got the bright idea of providing a list of
> the ingredients and hoping someone could guess at the amounts and what
> to do. For the purposes of this project, lets suppose I'm using 1 and a
> half pounds of chuck. I have a distinct memory of onions, garlic, green
> peppers, egg or eggs, bread soaked in wine, and some dry herbs or
> spices, going into the mix. I remember she smoothed the top with the
> back of a spoon dipped in water, and then applied a thin coating of
> ketchup on top.
>
> Is there anyone out there who can suggest how much of each item would
> make sense? I'm guessing I'd have to cook this in a 350 degree oven for
> about an hour. I'm not sure, but I think my mother softened the onion,
> garlic, and chopped green pepper in a fry pan first. I just remember
> another ingredient, she also put a lot of broadleaf parsley in the
> loaf.
>
>
>
>
> --
> bonappettit

"Michael \"Dog3\"" > wrote in
:

> bonappettit >
> : in rec.food.cooking
>
>>
>> I haven't eaten meatloaf since I was a boy because I never found a
>> recipe I liked. My mother knew the ingredients and amounts in her
>> head so my brother and I never were able to duplicate the meatloaf we
>> loved from a recipe. I recently got the bright idea of providing a
>> list of the ingredients and hoping someone could guess at the amounts
>> and what to do. For the purposes of this project, lets suppose I'm
>> using 1 and a half pounds of chuck. I have a distinct memory of
>> onions, garlic, green peppers, egg or eggs, bread soaked in wine, and
>> some dry herbs or spices, going into the mix. I remember she smoothed
>> the top with the back of a spoon dipped in water, and then applied a
>> thin coating of ketchup on top.
>>
>> Is there anyone out there who can suggest how much of each item would
>> make sense? I'm guessing I'd have to cook this in a 350 degree oven
>> for about an hour. I'm not sure, but I think my mother softened the
>> onion, garlic, and chopped green pepper in a fry pan first. I just
>> remember another ingredient, she also put a lot of broadleaf parsley
>> in the loaf.
>
> Oh dear Gawd... I'd love to help you out. I've been making meat loaf
> for years trying to come up with an edible recipe. About the only
> thing I can vouch for is the 350 degrees for about an hour.
>
> Michael <- thinks his meatloaf sucks
>
>

well it would be 1 egg per roughly 1 lb of ground meat. It would taste
better if you used more than 1 type of ground meat. The norm is beef,pork
and veal in equal amounts, but beef and pork work in a pinch. And leaner
meat isn't neccessarily better.


--

The house of the burning beet-Alan

On Thu, 21 Aug 2008 19:16:45 -0400, Cheryl wrote:

> "Cheryl" > wrote in message
> ...
>>
>> The bread soaked wine is interesting. Do you know if it was white or red?

> Looks like I might have hit the wine already. Obviously that should have
> said "wine soaked bread".

it's kind of a one-step communion.

your pal,
blake

Cheryl wrote:

>
> The bread soaked wine is interesting. Do you know if it was white or red?

I think red would make more sense.

I read this as "Meatloaf pizzle".

-sw