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Default Meat Loaf

So mom passed away and we found her meat loaf recipe. Problem is that there
were no cooking time or temperature instructions with the ingredients... Any
suggestions?

2 lbs ground sirloin

1 envelope onion soup mix

1 8 oz can tomato sauce

½ cup BBQ sauce

2 tbs worcheshire sauce

1 tsp garlic powder

1 tsp chili powder

1 cup flavored bread crumbs

1 tsp parsley flakes



Sometimes she cubed motzarella cheese and added them to the mix.


--
thanks
sharkman


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Default Meat Loaf

sharkman wrote:

> So mom passed away and we found her meat loaf recipe. Problem is that there
> were no cooking time or temperature instructions with the ingredients... Any
> suggestions?
>
> 2 lbs ground sirloin
>
> 1 envelope onion soup mix
>
> 1 8 oz can tomato sauce
>
> ½ cup BBQ sauce
>
> 2 tbs worcheshire sauce
>
> 1 tsp garlic powder
>
> 1 tsp chili powder
>
> 1 cup flavored bread crumbs
>
> 1 tsp parsley flakes
>
> Sometimes she cubed motzarella cheese and added them to the mix.
>



375 F until it reaches an internal temperature of 160-165 F

If you want you can put it under the broiler for a quick minute at
the end to get it crusty.

I love finding old recipes. It took me 20 years to get my hands
on my grammas old Gnocchi ala Romana recipe. It was worth the
wait.
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Default Meat Loaf

On Jun 16, 3:45*pm, "sharkman" > wrote:
> So mom passed away and we found her meat loaf recipe. Problem is that there
> were no cooking time or temperature instructions with the ingredients... Any
> suggestions?
>
> 2 lbs ground sirloin
>
> 1 envelope onion soup mix
>
> 1 8 oz can tomato sauce
>
> ½ cup BBQ sauce
>
> 2 tbs worcheshire sauce
>
> 1 tsp garlic powder
>
> 1 tsp chili powder
>
> 1 cup flavored bread crumbs
>
> 1 tsp parsley flakes
>
> Sometimes she cubed motzarella cheese and added them to the mix.
>
> --
> thanks
> sharkman


With those proportions, I'd certainly put it in a well-greased loaf
pan (9 x 13"). Bake at 375 for about 45 minutes to an hour. Before
baking, you can mix catsup, yellow mustard, some minced onion, sweet
pickle relish, Worcestershire sauce and brown sugar into a topping,
and spread it on top. Just eyeball the quantities of each ingredient
- it's not rocket science. It's really yummy.

Also, you mention she topped it with biscuits now and then - that's
good for variety, but you can also top it with mashed potatoes (add
them about 20 minutes before it's done baking, so they get lightly
browned - sooner if they're cold). The mozzarella doesn't sound right
to me - if you top it with biscuits, make some cheese biscuits, using
Cheddar (that's what I would do if I wanted biscuits on top).

N.
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Default Meat Loaf

RegForte wrote:
> sharkman wrote:
>
>> So mom passed away and we found her meat loaf recipe. Problem is that
>> there were no cooking time or temperature instructions with the
>> ingredients... Any suggestions?
>>
>> 2 lbs ground sirloin
>>
>> 1 envelope onion soup mix
>>
>> 1 8 oz can tomato sauce
>>
>> ½ cup BBQ sauce
>>
>> 2 tbs worcheshire sauce
>>
>> 1 tsp garlic powder
>>
>> 1 tsp chili powder
>>
>> 1 cup flavored bread crumbs
>>
>> 1 tsp parsley flakes
>>
>> Sometimes she cubed motzarella cheese and added them to the mix.
>>

>
>
> 375 F until it reaches an internal temperature of 160-165 F
>
> If you want you can put it under the broiler for a quick minute at
> the end to get it crusty.
>
> I love finding old recipes. It took me 20 years to get my hands
> on my grammas old Gnocchi ala Romana recipe. It was worth the
> wait.


The problem is, you are trying to hear the whole recipe over the din
created by a bunch of 17 year olds in the locker room.

It would be entertaining if not in every thread.

Bob
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Default Meat Loaf

RegForte wrote:
It took me 20 years to get my hands
> on my grammas old Gnocchi ala Romana recipe. It was worth the
> wait.


How long must I wait?

blacksalt


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Default Meat Loaf

On Tue, 16 Jun 2009 19:46:09 -0700, kalanamak wrote:

> RegForte wrote:
> It took me 20 years to get my hands
>> on my grammas old Gnocchi ala Romana recipe. It was worth the
>> wait.

>
> How long must I wait?
>
> blacksalt


longer than me. first i'd have to get an italian grandmother.

your pal,
blake
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Default Meat Loaf


> Did mom cook much? It should be soupy enough. There is no binder (egg) or
> salt, and 1/2 cup of BBQ sauce + 8 oz of tomato sauce is way too much. What
> flavor bread crumbs you using? It really doesn't sound all that good. Stir
> it all up and bake it at about 325F and see what happens. I would almost
> guarantee it won't be *any* good at all!


Quit. He wants his mom's meatloaf, so let it be. 325 is way low to
bake meatloaf, anyway, so you don't know it all.

N.
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Default Meat Loaf


"sharkman" > wrote in message
...
> So mom passed away and we found her meat loaf recipe. Problem is that
> there were no cooking time or temperature instructions with the
> ingredients... Any suggestions?
>
> 2 lbs ground sirloin
>
> 1 envelope onion soup mix
>
> 1 8 oz can tomato sauce
>
> ½ cup BBQ sauce
>
> 2 tbs worcheshire sauce
>
> 1 tsp garlic powder
>
> 1 tsp chili powder
>
> 1 cup flavored bread crumbs
>
> 1 tsp parsley flakes
>
>
>
> Sometimes she cubed motzarella cheese and added them to the mix.
>
>
> --
> thanks
> sharkman
>


1.5 hours at 350degrees.


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Default Meat Loaf

Thanks to all for the replies...

--
"Kswck" > wrote in message
...
>
> "sharkman" > wrote in message
> ...
>> So mom passed away and we found her meat loaf recipe. Problem is that
>> there were no cooking time or temperature instructions with the
>> ingredients... Any suggestions?
>>
>> 2 lbs ground sirloin
>>
>> 1 envelope onion soup mix
>>
>> 1 8 oz can tomato sauce
>>
>> ½ cup BBQ sauce
>>
>> 2 tbs worcheshire sauce
>>
>> 1 tsp garlic powder
>>
>> 1 tsp chili powder
>>
>> 1 cup flavored bread crumbs
>>
>> 1 tsp parsley flakes
>>
>>
>>
>> Sometimes she cubed motzarella cheese and added them to the mix.
>>
>>
>> --
>> thanks
>> sharkman
>>

>
> 1.5 hours at 350degrees.
>



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