With the changing weather I've been more motivated to cook and make some
of our comfort/cold weather foods.

I got the usual ingredients for meatloaf and wanted to put some onions
in it as well. In the past adding onions seemed to give us heartburn
for some reason so this time I decided to saute the onions before. I
chopped an onion into small pieces and got it to the point of
carmelization. Added a little crushed garlic too. Added all that to
the other meatloaf ingredients and cooked as usual. It really added a
nice flavor to the loaf.

We've been making sandwiches and generally just eating it for a few
meals now.

I wish I had thought of this before.
--
Queenie

*** Be the change you wish to see in the world ***

On Nov 11, 10:10�am, MayQueen > wrote:
> With the changing weather I've been more motivated to cook and make some
> of our comfort/cold weather foods.
>
> I got the usual ingredients for meatloaf and wanted to put some onions
> in it as well. �In the past adding onions seemed to give us heartburn

You probably used too much onion and in too large pieces to fully
cook.


> for some reason so this time I decided to saute the onions before. �I
> chopped an onion into small pieces and got it to the point of
> carmelization. �Added a little crushed garlic too. �
>
> I wish I had thought of this before.


You could have added dehy onions, plain and/or toasted (toasted adds
better flavor than caramelized), or simply grind the onion (and other
veggies) in with the meat. I think meat loaf turns out more flavorful
and more moist with raw veggies... grinding the veggies in with the
meat saves a tremendous amount of time and labor. Freshly ground meat
tastes much better too, also you'll know what/who's in it. Most often
when folks complain about their meat loaf not turning out well it's
because they use preground mystery meat.

One way to ensure a moist, nicely textured meat loaf is to grind in
some raw potato (just scrub, no need to peel), grind in celery,
carrot, peppers, mushrooms, parsley, any veggies, even your own bread/
crackers (do yoose have any idea what's in packaged crumbs, yoose
don't want to know). Dehy garlic (granulated) works better in meat
loaf, sprinkle on the meat before grinding, raw garlic is too pungent
and can't be blended in evenly.

i remember my mom saying that cooked onions was all she could have, or
it was HEARTBURN CITY!

On Tue, 11 Nov 2008 07:10:37 -0800, MayQueen > wrote:

>With the changing weather I've been more motivated to cook and make some
>of our comfort/cold weather foods.
>
>I got the usual ingredients for meatloaf and wanted to put some onions
>in it as well. In the past adding onions seemed to give us heartburn
>for some reason so this time I decided to saute the onions before. I
>chopped an onion into small pieces and got it to the point of
>carmelization. Added a little crushed garlic too. Added all that to
>the other meatloaf ingredients and cooked as usual. It really added a
>nice flavor to the loaf.
>
>We've been making sandwiches and generally just eating it for a few
>meals now.
>
>I wish I had thought of this before.

Glass half full: "It's never too late!"


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Tue, 11 Nov 2008 07:45:58 -0800 (PST), Sheldon >
wrote:

>On Nov 11, 10:10?am, MayQueen > wrote:
>> With the changing weather I've been more motivated to cook and make some
>> of our comfort/cold weather foods.
>>
>> I got the usual ingredients for meatloaf and wanted to put some onions
>> in it as well. ?In the past adding onions seemed to give us heartburn
>
>You probably used too much onion and in too large pieces to fully
>cook.
>
>
>> for some reason so this time I decided to saute the onions before. ?I
>> chopped an onion into small pieces and got it to the point of
>> carmelization. ?Added a little crushed garlic too. ?
>>
>> I wish I had thought of this before.
>
>
>You could have added dehy onions, plain and/or toasted (toasted adds
>better flavor than caramelized), or simply grind the onion (and other
>veggies) in with the meat. I think meat loaf turns out more flavorful
>and more moist with raw veggies... grinding the veggies in with the
>meat saves a tremendous amount of time and labor. Freshly ground meat
>tastes much better too, also you'll know what/who's in it. Most often
>when folks complain about their meat loaf not turning out well it's
>because they use preground mystery meat.
>
>One way to ensure a moist, nicely textured meat loaf is to grind in
>some raw potato (just scrub, no need to peel), grind in celery,
>carrot, peppers, mushrooms, parsley, any veggies, even your own bread/
>crackers (do yoose have any idea what's in packaged crumbs, yoose
>don't want to know). Dehy garlic (granulated) works better in meat
>loaf, sprinkle on the meat before grinding, raw garlic is too pungent
>and can't be blended in evenly.

I don't care how you make the meat up if it's packed in a pan and
baked in it's own fat it's going to taste like crap. The ones on the
pan in the picture below were done in a smoker but an oven will work.
Just not as good.

http://i31.tinypic.com/u2177.jpg

Here's what you'll get:

http://i25.tinypic.com/2q80tmt.jpg

Lou

On Nov 11, 3:11�pm, Lou Decruss > wrote:
> On Tue, 11 Nov 2008 07:45:58 -0800 (PST), Sheldon >
> wrote:
>
>
>
>
>
> >On Nov 11, 10:10?am, MayQueen > wrote:
> >> With the changing weather I've been more motivated to cook and make some
> >> of our comfort/cold weather foods.
>
> >> I got the usual ingredients for meatloaf and wanted to put some onions
> >> in it as well. ?In the past adding onions seemed to give us heartburn
>
> >You probably used too much onion and in too large pieces to fully
> >cook.
>
> >> for some reason so this time I decided to saute the onions before. ?I
> >> chopped an onion into small pieces and got it to the point of
> >> carmelization. ?Added a little crushed garlic too. ?
>
> >> I wish I had thought of this before.
>
> >You could have added dehy onions, plain and/or toasted (toasted adds
> >better flavor than caramelized), or simply grind the onion (and other
> >veggies) in with the meat. �I think meat loaf turns out more flavorful
> >and more moist with raw veggies... grinding the veggies in with the
> >meat saves a tremendous amount of time and labor. �Freshly ground meat
> >tastes much better too, also you'll know what/who's in it. �Most often
> >when folks complain about their meat loaf not turning out well it's
> >because they use preground mystery meat.
>
> >One way to ensure a moist, nicely textured meat loaf is to grind in
> >some raw potato (just scrub, no need to peel), grind in celery,
> >carrot, peppers, mushrooms, parsley, any veggies, even your own bread/
> >crackers (do yoose have any idea what's in packaged crumbs, yoose
> >don't want to know). �Dehy garlic (granulated) works better in meat
> >loaf, sprinkle on the meat before grinding, raw garlic is too pungent
> >and can't be blended in evenly.
>
> I don't care how you make the meat up if it's packed in a pan and
> baked in it's own fat it's going to taste like crap. �The ones on the
> pan in the picture below were done in a smoker but an oven will work.
> Just not as good.
>
> http://i31.tinypic.com/u2177.jpg
>
> Here's what you'll get:
>
> http://i25.tinypic.com/2q80tmt.jpg

Not bad, I like large meat loaf, five pounds of meat plus is what I
use... to me one and two pond loaves are burgers. I agreee with you
about the loaf pan, I bake mine in a roasting pan too... although
there are many particular loafs that are traditionally intended to be
dense and fat rich. But I can tell that you didn't grind your own
meat, something weird about the texture, and looks compacted, probably
over mixed. And what's all that red goopy coating? Naturally no one
can know how anything tastes from a picture, if you like it that's all
that matters. I don't think smoking meat loaf makes it better or
worse, just a personal preference... I don't particularly like smoked
beef and probably wouldn't like a smoked meat loaf, I doubt I'd want
the flavor of my meat loaf over powered by smoke flavor.

On Tue, 11 Nov 2008 08:42:22 -0800, sf > wrote:

>>I got the usual ingredients for meatloaf and wanted to put some onions
>>in it as well. In the past adding onions seemed to give us heartburn
>>for some reason so this time I decided to saute the onions before. I
>>chopped an onion into small pieces and got it to the point of
>>carmelization. Added a little crushed garlic too. Added all that to
>>the other meatloaf ingredients and cooked as usual. It really added a
>>nice flavor to the loaf.

That reminded me of something that always turns out spectacular. No
onions and the presentation nice.

Pulpeta (Cuban Meat Loaf recipe)


3/4 lb. ground beef
1/4 lb. cooked ham (ground)
4 eggs
3 boiled eggs
1/8 tsp. salt
1/4 tsp pepper
1 tsp oregano
1 tsp cumin
1 tbsp. minced garlic
1/2 tsp minced garlic
1 3/4 cups cracker meal
20 olives w/ pimiento
2 tbsp olive oil

Mix the beef and ham together and add two beaten eggs, salt pepper,
oregano, cumin, garlic and onion. Mix well, add enough cracker meal
to make the meat hold its shape (3/4 a cup or so), and form the
mixture into a large loaf.

Open the loaf by cutting it across. Place the three hard boiled eggs
down the center and line the olives on both sides of them. Close the
loaf tightly, roll the loaf in the other two beaten eggs and then the
cracker meal three times until all the cracker meal has been used. In
a large skillet, brown the loaf in the heated oil. Its suggested that
you try to brown the ends of the loaf first.


After the loaf is browned, begin prepared the salsa (sauce). Pour the
sauce over the loaf and simmer for about 45 minutes, turning it once
or twice (or bake in an oven at 350 degrees). After the loaf is well
done, remove from the heat and allow to cool before slicing.

To make the sauce for the meat loaf, combine:

1/2 tsp minced garlic
1/4 tsp oregano
1/4 tsp ground bay leaves
2 tbsp tomato sauce
1/2 cup white wine
mix well

meat loaf serves 4-6

In article >,
Lou Decruss > wrote:

> I don't care how you make the meat up if it's packed in a pan and
> baked in it's own fat it's going to taste like crap. The ones on the
> pan in the picture below were done in a smoker but an oven will work.
> Just not as good.
>
> http://i31.tinypic.com/u2177.jpg
>
> Here's what you'll get:
>
> http://i25.tinypic.com/2q80tmt.jpg
>
> Lou

Nice smoke ring!
--
Peace! Om

"Our prime purpose in this life is to help others. And if you can't help them, at least don't hurt them." -- Dalai Lama

On Tue, 11 Nov 2008 13:07:33 -0800 (PST), Sheldon >
wrote:

>On Nov 11, 3:11?pm, Lou Decruss > wrote:
>> On Tue, 11 Nov 2008 07:45:58 -0800 (PST), Sheldon >

>>
>> I don't care how you make the meat up if it's packed in a pan and
>> baked in it's own fat it's going to taste like crap. ?The ones on the
>> pan in the picture below were done in a smoker but an oven will work.
>> Just not as good.
>>
>> http://i31.tinypic.com/u2177.jpg
>>
>> Here's what you'll get:
>>
>> http://i25.tinypic.com/2q80tmt.jpg
>
>Not bad, I like large meat loaf, five pounds of meat plus is what I
>use... to me one and two pond loaves are burgers.

I think those two weighed about 7-8 pounds total.

> I agreee with you
>about the loaf pan, I bake mine in a roasting pan too... although
>there are many particular loafs that are traditionally intended to be
>dense and fat rich.

I've never seen a reason to make a meatloaf intentionally soaked in
fat.

>But I can tell that you didn't grind your own meat,

Nope. I didn't. I got if from a real butcher not a grocery store.

>something weird about the texture, and looks compacted,
>probably over mixed.

It was handled enough to mix and form.

>And what's all that red goopy coating?

Brown sugar, chili powder, and ketchup. And it's more brown from the
brown sugar. The red is the smoke ring which you can see the contrast
on the bottom where it sat on the pan slits. The topping was actually
very thin and added about 30 minutes before the loaves were done.
They take 3 - 3 1/2 hours.

>Naturally no one can know how anything tastes from a picture,

That smoke ring should give you a clue.

>if you like it that's all that matters.

>I don't think smoking meat loaf makes it better or
>worse, just a personal preference...

It seems the personal preference of everyone who's tried it prefers it
smoked. Most people unfortunately don't have a smoker much less know
how to use one. Do you have one?

>I don't particularly like smoked
>beef and probably wouldn't like a smoked meat loaf,

There were lots of things I didn't think I'd like when I was a kid.
But then I grew up.

>I doubt I'd want the flavor of my meat loaf over powered by smoke flavor.

Then stick with your method. My main point was to NOT use a loaf pan.

Lou

On Tue, 11 Nov 2008 17:43:16 -0600, Omelet >
wrote:

>In article >,
> Lou Decruss > wrote:
>
>> I don't care how you make the meat up if it's packed in a pan and
>> baked in it's own fat it's going to taste like crap. The ones on the
>> pan in the picture below were done in a smoker but an oven will work.
>> Just not as good.
>>
>> http://i31.tinypic.com/u2177.jpg
>>
>> Here's what you'll get:
>>
>> http://i25.tinypic.com/2q80tmt.jpg
>>
>> Lou
>
>Nice smoke ring!

Thanks OM. The first time I did one I was surprised how nice it was
after such a short time.

Lou

Lou Decruss wrote:
> Sheldon wrote:
> >Lou Decruss wrote:
> >> Sheldon wrote:
>
> >> I don't care how you make the meat up if it's packed in a pan and
> >> baked in it's own fat it's going to taste like crap. ?The ones on the
> >> pan in the picture below were done in a smoker but an oven will work.
> >> Just not as good.
>
> >>http://i31.tinypic.com/u2177.jpg
>
> >> Here's what you'll get:
>
> >>http://i25.tinypic.com/2q80tmt.jpg
>
> >Not bad, I like large meat loaf, five pounds of meat plus is what I
> >use... to me one and two pond loaves are burgers.
>
> I think those two weighed about 7-8 pounds total.
>
> > I agreee with you
> >about the loaf pan, I bake mine in a roasting pan too... although
> >there are many particular loafs that are traditionally intended to be
> >dense and fat rich. �
>
> I've never seen a reason to make a meatloaf intentionally soaked in
> fat.

That's from lack of experience with foods.

Most folks in the US don't make them but they're quite popular in
Europe, many popular cold cuts (luncheon meats)
are actually meat loaf, pate is meat loaf too... spiced ham and Spam
are meat loaf... head cheese, and various
liver/blood wursts are meat loaf... there are many others, many are
cooked in a terrine.

http://www.epicurious.com/tools/food.../entry?id=3851

http://www.foodsubs.com/MeatcureCC.html

> >But I can tell that you didn't grind your own meat,
>
> Nope. �I didn't. �I got if from a real butcher not a grocery store. �

Everyone seems to give that very silly alibi for not owning a meat
grinder, the fact that it's a "real" butcher shop is even more reason
to mistrust the meat, "real" butchers are far more adept at screwing
their patrons, and are more motivated as it's their shop/money...
stupidmarkets are more honest because they do far more volume and they
have no personal monetary stake as a shop owner would. But the ONLY
way to get decent ground meat is to grind it yourself. As I said
originally, it's NOT possible to make decent meat loaf if you don't
own a meat grinder.

> >And what's all that red goopy coating?
>
> Brown sugar, chili powder, and ketchup. �

I don't like sweet sauce on meat loaf, not on ribs either, obviously
many do. One of my favorite condiments for meat loaf is horseradish.

> >Naturally no one can know how anything tastes from a picture,
>
> That smoke ring should give you a clue.

Just signifies smoking, not that it tastes good.

> >if you like it that's all that matters. �
> >I don't think smoking meat loaf makes it better or
> >worse, just a personal preference...
>
> It seems the personal preference of everyone who's tried it prefers it
> smoked. �

You keep defending, what's to defend, you must be unsure.

From many years of experience cooking for guests I can attest to the
fact that it's very rare a guest will make negative remarks to the
host about the food served. Even most folks on a newsgroup haven't
the spine to tell the truth about a dish that obviously sucks.

So now post your recipe so I can tell you what I really think. <G>

You need to buy a meat grinder, it's a far more important piece of
cooking gear than a smoker. In fact any one who doesn't own a meat
grinder is not worthy of claiming that they cook... if you don't grind
your own meat then it's just fast food. I was able to tell
immediately from the texture that your butcher sold you crap/scrap
ground meat. If you enjoy ground meat dishes you MUST have a decent
grinder<period>

Sheldon wrote:

>
> So now post your recipe so I can tell you what I really think. <G>
>

Since you're in the mood of critiquing recipes and the so-called meat
loaf (aka meatloaf) resident expert tell me what you think of this:

Meat Loaf from Cook's Illustrated

3 ounces Monterey Jack cheese , grated on small holes of box grater
(about 1 cup)
1 tablespoon unsalted butter
1 medium onion , chopped fine (about 1 cup)
1 medium rib celery , chopped fine (about 1/2 cup)
1 medium clove garlic , minced or pressed through a garlic press (about
1 teaspoon)
2 teaspoons minced fresh thyme leaves
1 teaspoon paprika
1/4 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltine crackers
2 tablespoons minced fresh parsley leaves
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1 pound ground sirloin
1 pound ground beef chuck
Glaze
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar
Instructions

1.

1. Adjust oven rack to middle position; heat oven to 375 degrees.
Spread cheese on plate and place in freezer until ready to use. Prepare
baking sheet (see illustration below).
2.

2. Heat butter in 10-inch skillet over medium-high heat until
foaming; add onion and celery and cook, stirring occasionally, until
beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and
cook, stirring, until fragrant, about 1 minute. Reduce heat to low and
add tomato juice. Cook, stirring to scrape up browned bits from pan,
until thickened, about 1 minute. Transfer mixture to small bowl and set
aside to cool.
3.

3. Whisk broth and eggs in large bowl until combined. Sprinkle
gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard,
saltines, parsley, salt, pepper, and onion mixture. Crumble frozen
cheese into coarse powder and sprinkle over mixture. Add ground beef;
mix gently with hands until thoroughly combined, about 1 minute.
Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2
inches high. Smooth top and edges of meat loaf with moistened spatula.
Bake until an instant-read thermometer inserted into center of loaf
reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven
and turn on broiler.
4.

4. While meat loaf cooks, combine ingredients for glaze in small
saucepan; bring to simmer over medium heat and cook, stirring, until
thick and syrupy, about 5 minutes. Spread half of glaze evenly over
cooked meat loaf with rubber spatula; place under broiler and cook until
glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat
loaf from oven and spread evenly with remaining glaze; place back under
broiler and cook until glaze is again bubbling and beginning to brown,
about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

On Nov 13, 11:28�am, Scott > wrote:
> Sheldon wrote:
>
> > So now post your recipe so I can tell you what I really think. <G>
>
> Since you're in the mood of critiquing recipes and the so-called meat
> loaf (aka meatloaf)


Meat loaf is two words.

>resident expert tell me what you think of this:

Pure crap... all those ingredients is more like chemistry class, and
not nearly enough meat to make a loaf. That recipe is not salvageable
so I won't critique it.



> Meat Loaf from Cook's Illustrated
>
> 3 � � � ounces Monterey Jack cheese , grated on small holes of box grater
> (about 1 cup)
> 1 � � � tablespoon unsalted butter
> 1 � � � medium onion , chopped fine (about 1 cup)
> 1 � � � medium rib celery , chopped fine (about 1/2 cup)
> 1 � � � medium clove garlic , minced or pressed through a garlic press (about
> 1 teaspoon)
> 2 � � � teaspoons minced fresh thyme leaves
> 1 � � � teaspoon paprika
> 1/4 � � cup tomato juice
> 1/2 � � cup low-sodium chicken broth
> 2 � � � large eggs
> 1/2 � � teaspoon unflavored gelatin (powdered)
> 1 � � � tablespoon soy sauce
> 1 � � � teaspoon Dijon mustard
> 2/3 � � cup crushed saltine crackers
> 2 � � � tablespoons minced fresh parsley leaves
> 3/4 � � teaspoon table salt
> 1/2 � � teaspoon ground black pepper
> 1 � � � pound ground sirloin
> 1 � � � pound ground beef chuck
> Glaze
> 1/2 � � cup ketchup
> 1 � � � teaspoon hot pepper sauce
> 1/2 � � teaspoon ground coriander
> 1/4 � � cup cider vinegar
> 3 � � � tablespoons packed light brown sugar
> Instructions
>
> � � 1.
>
> � � � �1. Adjust oven rack to middle position; heat oven to 375 degrees.
> Spread cheese on plate and place in freezer until ready to use. Prepare
> baking sheet (see illustration below).
> � � 2.
>
> � � � �2. Heat butter in 10-inch skillet over medium-high heat until
> foaming; add onion and celery and cook, stirring occasionally, until
> beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and
> cook, stirring, until fragrant, about 1 minute. Reduce heat to low and
> add tomato juice. Cook, stirring to scrape up browned bits from pan,
> until thickened, about 1 minute. Transfer mixture to small bowl and set
> aside to cool.
> � � 3.
>
> � � � �3. Whisk broth and eggs in large bowl until combined. Sprinkle
> gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard,
> saltines, parsley, salt, pepper, and onion mixture. Crumble frozen
> cheese into coarse powder and sprinkle over mixture. Add ground beef;
> mix gently with hands until thoroughly combined, about 1 minute.
> Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2
> inches high. Smooth top and edges of meat loaf with moistened spatula.
> Bake until an instant-read thermometer inserted into center of loaf
> reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven
> and turn on broiler.
> � � 4.
>
> � � � �4. While meat loaf cooks, combine ingredients for glaze in small
> saucepan; bring to simmer over medium heat and cook, stirring, until
> thick and syrupy, about 5 minutes. Spread half of glaze evenly over
> cooked meat loaf with rubber spatula; place under broiler and cook until
> glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat
> loaf from oven and spread evenly with remaining glaze; place back under
> broiler and cook until glaze is again bubbling and beginning to brown,
> about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.