FERRANTE wrote on Mon, 05 Oct 2009 13:56:09 -0500:

>http://recipecurio.com/world-famous-meatloaf/


> Check out the other recipes there!

I'm not sure if it achieved world fame but it's a 50s looking thing with
commercial components and a *teaspoon* of MSG! Very much pre-Julia but
it's pretty hard to completely spoil meat loaf.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Oct 5, 11:56 am, FERRANTE > wrote:
> [snip]

Ann Landers was famous. The best you can say about her meatloaf
recipe is that it was typical of the 1950s in using that salty,
metallic-tasting onion soup mix. And boring tomato sauce. I know,
because my mother made it all the time. -aem

James Silverton wrote:
> FERRANTE wrote on Mon, 05 Oct 2009 13:56:09 -0500:
>
>> http://recipecurio.com/world-famous-meatloaf/
>
>
>> Check out the other recipes there!
>
> I'm not sure if it achieved world fame but it's a 50s looking thing with
> commercial components and a *teaspoon* of MSG! Very much pre-Julia but
> it's pretty hard to completely spoil meat loaf.
>


I don't know if it impossible to spoil meatloaf. I have had a lot of
mediocre meat loaf, including some that I made myself. I used to
frequent a lot of restaurants when I was working on the road, and there
were some that had meatloaf that was incredible.

On Oct 5, 2:56�pm, FERRANTE > wrote:
> http://recipecurio.com/world-famous-meatloaf/
>
> Check out the other recipes there!
>
> Mark

I like ketchup ON meatloaf. I don't like ketchup in meatloaf. It
makes it too mushy

http://recipecurio.com/world-famous-meatloaf/

Check out the other recipes there!

Mark

On Oct 5, 1:55*pm, " > wrote:
> On Oct 5, 2:56 pm, FERRANTE > wrote:
>
> >http://recipecurio.com/world-famous-meatloaf/
>
> > Check out the other recipes there!
>
> > Mark
>
> I like ketchup ON meatloaf. *I don't like ketchup in meatloaf. *It
> makes it too mushy

I only like ketchup mixed with yellow mustard, brown sugar, and a
little Worcestershire sauce spread around ON TOP the meatloaf, never
as a condiment and never inside the mix.

N.

Nancy2 said...

> On Oct 5, 1:55*pm, " > wrote:
>> On Oct 5, 2:56 pm, FERRANTE > wrote:
>>
>> >http://recipecurio.com/world-famous-meatloaf/
>>
>> > Check out the other recipes there!
>>
>> > Mark
>>
>> I like ketchup ON meatloaf. *I don't like ketchup in meatloaf. *It
>> makes it too mushy
>
> I only like ketchup mixed with yellow mustard, brown sugar, and a
> little Worcestershire sauce spread around ON TOP the meatloaf, never
> as a condiment and never inside the mix.
>
> N.


I never learned Mom's meatloaf recipe but she used every delicious trick in
the book to stretch it out to feed five. I know she used shredded potato in
it. The kind of meal that started fights!

Andy

Nancy2 wrote on Mon, 5 Oct 2009 12:00:09 -0700 (PDT):

> On Oct 5, 1:55 pm, " > wrote:
>> On Oct 5, 2:56 pm, FERRANTE > wrote:
>>
> >> http://recipecurio.com/world-famous-meatloaf/
>>
> >> Check out the other recipes there!
>>
> >> Mark
>>
>> I like ketchup ON meatloaf. I don't like ketchup in
>> meatloaf. It makes it too mushy

> I only like ketchup mixed with yellow mustard, brown sugar,
> and a little Worcestershire sauce spread around ON TOP the
> meatloaf, never as a condiment and never inside the mix.

That would be to my taste too, tho' I might cover the loaf with
spaghetti sauce before cooking. I like the sauce to be well coked and
not fluid at all. I wouldn't use any condiments outside salt and pepper
on a meat loaf and would always use real chopped onion and some garlic.
It might be a good idea to caramelize it before mixing in.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
Sqwertz > wrote:

> I don't know where I got this idea, but I line up hard boiled eggs
> inside my meatloaf. I chop off the ends of the eggs where there are
> no yolks and line them in the center of the loaf running lengthwise
> so that every piece, when sliced, has a perfect slice of hard boiled
> egg in the center of it.
>
> Where the hell did I get this idea? I know it wasn't from Mother.
> And I don't recall ever being served it. I just started making it
> that way one day and still do it every time I do meatloaf (about
> once a year).

Could be that great minds think alike? Maybe you saw a picture once,
and forgot about it, but it somehow popped back into your mind one day?

I've seen many recipes and many pictures. Never seen one where the ends
were cut off, though. You either got lucky, or you didn't.

I typed "meatloaf eggs hard boiled" into Google and got 792,000 hits.

Never tried it myself, though. Someday.

--
Dan Abel
Petaluma, California USA

"FERRANTE" > wrote in message
news
> http://recipecurio.com/world-famous-meatloaf/
>
> Check out the other recipes there!
>
> Mark

If it were'nt for the Accent!

Kswck said...

>
> "FERRANTE" > wrote in message
> news
>> http://recipecurio.com/world-famous-meatloaf/
>>
>> Check out the other recipes there!
>>
>> Mark
>
> If it were'nt for the Accent!


An equal measure lf Lawry's seasoning salt would probably be a better
substitute.

Andy

Nancy2 wrote:
> On Oct 5, 1:55 pm, " > wrote:
>> On Oct 5, 2:56 pm, FERRANTE > wrote:
>>
>>> http://recipecurio.com/world-famous-meatloaf/
>>
>>> Check out the other recipes there!
>>
>>> Mark
>>
>> I like ketchup ON meatloaf. I don't like ketchup in meatloaf. It
>> makes it too mushy
>
> I only like ketchup mixed with yellow mustard, brown sugar, and a
> little Worcestershire sauce spread around ON TOP the meatloaf, never
> as a condiment and never inside the mix.
>
> N.

Some time try the Market Street Meatloaf recipe in the Silver Palate New
Basics. It is the best meatloaf I've ever had. By a very, very long shot.

Sqwertz wrote:
>
> I don't know where I got this idea, but I line up hard boiled eggs
> inside my meatloaf. I chop off the ends of the eggs where there are
> no yolks and line them in the center of the loaf running lengthwise
> so that every piece, when sliced, has a perfect slice of hard boiled
> egg in the center of it.
>
> Where the hell did I get this idea? I know it wasn't from Mother.
> And I don't recall ever being served it. I just started making it
> that way one day and still do it every time I do meatloaf (about
> once a year).
>
> -sw


My Filipina colleagues used to make a meat loaf or ham loaf like that
'embutido'. There are as many recipes for that as there are for US-type
meatloaf. Perhaps your familiarity with Asian cooking helped you retain
a memory of a recipe seen in passing.

On Mon, 5 Oct 2009 14:09:35 -0400, James Silverton wrote:

> FERRANTE wrote on Mon, 05 Oct 2009 13:56:09 -0500:
>
>>http://recipecurio.com/world-famous-meatloaf/
>
>> Check out the other recipes there!
>
> I'm not sure if it achieved world fame but it's a 50s looking thing with
> commercial components and a *teaspoon* of MSG! Very much pre-Julia but
> it's pretty hard to completely spoil meat loaf.

a teaspoon isn't *all* that much for two pounds of meat and 1 1/2 cups of
breadcrumbs. 'course, i don't know how much is in the soup mix.

your pal,
blake

On Mon, 5 Oct 2009 12:00:09 -0700 (PDT), Nancy2 wrote:

> On Oct 5, 1:55*pm, " > wrote:
>> On Oct 5, 2:56 pm, FERRANTE > wrote:
>>
>>>http://recipecurio.com/world-famous-meatloaf/
>>
>>> Check out the other recipes there!
>>
>>> Mark
>>
>> I like ketchup ON meatloaf. *I don't like ketchup in meatloaf. *It
>> makes it too mushy
>
> I only like ketchup mixed with yellow mustard, brown sugar, and a
> little Worcestershire sauce spread around ON TOP the meatloaf, never
> as a condiment and never inside the mix.
>
> N.

the last meatloaf i made used tomato juice for the added liquid. it was
pretty good.

your pal,
blake

On Oct 5, 3:45*pm, "James Silverton" >
wrote:
> *Nancy2 *wrote *on Mon, 5 Oct 2009 12:00:09 -0700 (PDT):
>
> > On Oct 5, 1:55 pm, " > wrote:
> >> On Oct 5, 2:56 pm, FERRANTE > wrote:
>
> > >>http://recipecurio.com/world-famous-meatloaf/
>
> > >> Check out the other recipes there!
>
> > >> Mark
>
> >> I like ketchup ON meatloaf. *I don't like ketchup in
> >> meatloaf. *It makes it too mushy
> > I only like ketchup mixed with yellow mustard, brown sugar,
> > and a little Worcestershire sauce spread around ON TOP the
> > meatloaf, never as a condiment and never inside the mix.
>
> That would be to my taste too, tho' I might cover the loaf with
> spaghetti sauce before cooking. I like the sauce to be well coked and
> not fluid at all. I wouldn't use any condiments outside salt and pepper
> on a meat loaf and would always use real chopped onion and some garlic.
> It might be a good idea to caramelize it before mixing in.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

The brown sugar mix is way better than spaghetti sauce (ulp) and if
spread on top before baking, it caramelizes nicely.

N.

Dave Smith wrote:
> James Silverton wrote:
>> FERRANTE wrote on Mon, 05 Oct 2009 13:56:09 -0500:
>>
>>> http://recipecurio.com/world-famous-meatloaf/
>>
>>
>>> Check out the other recipes there!
>>
>> I'm not sure if it achieved world fame but it's a 50s looking thing
>> with commercial components and a *teaspoon* of MSG! Very much
>> pre-Julia but it's pretty hard to completely spoil meat loaf.
>>
>
>
> I don't know if it impossible to spoil meatloaf. I have had a lot of
> mediocre meat loaf, including some that I made myself.
<snip>

Me too, Dave. Until very recently, my meatloaf attempts were not only
nothing to shout about, they were best to be silent about (as in
discretion = better part of valor). I finally mastered the simple
meatloaf. Go figuh.

TammyM

"TammyM" > wrote in message
...
>I finally mastered the simple meatloaf. Go figuh.
>

So, come on.. share that recipe, girl))

wrote:

> I like ketchup ON meatloaf. I don't like ketchup in meatloaf. It
> makes it too mushy

You must be putting in entirely too much then because mine is never "too
mushy"

FERRANTE wrote:

> http://recipecurio.com/world-famous-meatloaf/
>
> Check out the other recipes there!
>
> Mark

*Chuckle* i saved 30 posts of this topic to respond to (my favorite
topic "meatloaf") for when i had the time to devote to them.

So i open up the first, causal, post and what do i get?

Msg and Lipton's soup mix?

Y'all can find my comments on pureed veggies, ground sirloin and extra
liquid (for a pate like consistency) by googleing moi nomen + meatloaf.

--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3