I have eaten the last meatloaf from the freezer and it's cool enough to use
the oven. Plus I have been collecting jars of Homade chili sauce, purchased
on sale.

This time I am using a yellow, orange and green bell pepper. I also used
some freeze dried red bell pepper that I had onhand. Small yellow onions
were the cheapest kind so I got a bag of those. Used 4 but it didn't seem
like enough so I added some freeze dried onions and dried shallots. Also
one medium and one small zucchini, a handful of carrot slices and several
big handfuls of baby spinach. The raw veggies were whizzed to a near mush
in the food processor then cooked down until almost dry. I then added the
dried/dehydrated veggies to help suck up any remaining moisture.

Tomorrow I will whiz up a handful of gluten free oats and some ground flax
seeds then let them soak in some V8 juice until soft.

To this I will add about 3 pounds of grass fed very lean beef, plenty of
ketchup and 2- 4 tubs of babyfood squash until the consistency looks right.
Seasonings will be sea salt (not a lot), pepper and Italian seasoning.

Form into individual loaves, top with the chili sauce and bake through. 350
degrees for about an hour. Then let sit for another few minutes to suck up
any juices that have come off.

More meatloaf for the freezer! Yay!

In article >, "Julie Bove" >
wrote:

> Plus I have been collecting jars of Homade chili sauce, purchased
> on sale.

?

Julie Bove wrote:

> I have eaten the last meatloaf

A favourite subject. I have several recipes including an explanation of
technique that i consider more important than the recipe
--
JL

"M. JL Esq." > wrote in message
...
> Julie Bove wrote:
>
>> I have eaten the last meatloaf
>
> A favourite subject. I have several recipes including an explanation of
> technique that i consider more important than the recipe

What is the technique? If there's one thing I hate to mix it is meatloaf.
I always start with a spoon which never works. I always end up using my
hands which I hate to do. I do have some gloves now.

On Sun, 2 Oct 2011 02:24:39 -0700, "Julie Bove"
> wrote:

>
>"M. JL Esq." > wrote in message
...
>> Julie Bove wrote:
>>
>>> I have eaten the last meatloaf
>>
>> A favourite subject. I have several recipes including an explanation of
>> technique that i consider more important than the recipe
>
>What is the technique? If there's one thing I hate to mix it is meatloaf.
>I always start with a spoon which never works. I always end up using my
>hands which I hate to do. I do have some gloves now.

I've never been with a woman who wears rubber gloves during sex,
kinky!

On Sat, 1 Oct 2011 23:23:07 -0700, "Julie Bove"
> wrote:

>I have eaten the last meatloaf from the freezer and it's cool enough to use
>the oven. Plus I have been collecting jars of Homade chili sauce, purchased
>on sale.
>
>This time I am using a yellow, orange and green bell pepper. I also used
>some freeze dried red bell pepper that I had onhand. Small yellow onions
>were the cheapest kind so I got a bag of those. Used 4 but it didn't seem
>like enough so I added some freeze dried onions and dried shallots. Also
>one medium and one small zucchini, a handful of carrot slices and several
>big handfuls of baby spinach. The raw veggies were whizzed to a near mush
>in the food processor then cooked down until almost dry.

Treated so those veggies would contain sadly little food value. You
need a meat grinder.

excellent, do you freeform you individuals or do you make them in muffin or
mini loaf pans? Lee
"Julie Bove" > wrote in message
...
>I have eaten the last meatloaf from the freezer and it's cool enough to use
>the oven. Plus I have been collecting jars of Homade chili sauce,
>purchased on sale.
>
> This time I am using a yellow, orange and green bell pepper. I also used
> some freeze dried red bell pepper that I had onhand. Small yellow onions
> were the cheapest kind so I got a bag of those. Used 4 but it didn't seem
> like enough so I added some freeze dried onions and dried shallots. Also
> one medium and one small zucchini, a handful of carrot slices and several
> big handfuls of baby spinach. The raw veggies were whizzed to a near mush
> in the food processor then cooked down until almost dry. I then added the
> dried/dehydrated veggies to help suck up any remaining moisture.
>
> Tomorrow I will whiz up a handful of gluten free oats and some ground flax
> seeds then let them soak in some V8 juice until soft.
>
> To this I will add about 3 pounds of grass fed very lean beef, plenty of
> ketchup and 2- 4 tubs of babyfood squash until the consistency looks
> right. Seasonings will be sea salt (not a lot), pepper and Italian
> seasoning.
>
> Form into individual loaves, top with the chili sauce and bake through.
> 350 degrees for about an hour. Then let sit for another few minutes to
> suck up any juices that have come off.
>
> More meatloaf for the freezer! Yay!
>

On Sun, 02 Oct 2011 10:21:56 -0400, Brooklyn1 wrote:

> On Sun, 2 Oct 2011 02:24:39 -0700, "Julie Bove"
> > wrote:
>
>>
>>"M. JL Esq." > wrote in message
...
>>> Julie Bove wrote:
>>>
>>>> I have eaten the last meatloaf
>>>
>>> A favourite subject. I have several recipes including an explanation of
>>> technique that i consider more important than the recipe
>>
>>What is the technique? If there's one thing I hate to mix it is meatloaf.
>>I always start with a spoon which never works. I always end up using my
>>hands which I hate to do. I do have some gloves now.
>
> I've never been with a woman who wears rubber gloves during sex,
> kinky!

have you ever been with a woman during sex?

blake

lol, Lee
"blake murphy" > wrote in message
...
> On Sun, 02 Oct 2011 10:21:56 -0400, Brooklyn1 wrote:
>
>> On Sun, 2 Oct 2011 02:24:39 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>>"M. JL Esq." > wrote in message
...
>>>> Julie Bove wrote:
>>>>
>>>>> I have eaten the last meatloaf
>>>>
>>>> A favourite subject. I have several recipes including an explanation
>>>> of
>>>> technique that i consider more important than the recipe
>>>
>>>What is the technique? If there's one thing I hate to mix it is
>>>meatloaf.
>>>I always start with a spoon which never works. I always end up using my
>>>hands which I hate to do. I do have some gloves now.
>>
>> I've never been with a woman who wears rubber gloves during sex,
>> kinky!
>
> have you ever been with a woman during sex?
>
> blake

In article >,
"Julie Bove" > wrote:


> What is the technique? If there's one thing I hate to mix it is meatloaf.
> I always start with a spoon which never works. I always end up using my
> hands which I hate to do. I do have some gloves now.

I hate using my bare hands and I hate gloves. I use a serving fork.
It's just like one of our regular eating forks but bigger, except I like
eating forks with four tines and three tines works better for mixing
meat loaf:

<http://www.amazon.com/Continental-St...Fork/dp/B002GJ
8W1M/ref=sr_1_17?s=kitchen&ie=UTF8&qid=1317580534&sr=1-17>

--
Dan Abel
Petaluma, California USA

On Oct 2, 1:40*pm, Dan Abel > wrote:
>
>
> I hate using my bare hands and I hate gloves. *I use a serving fork. *
> It's just like one of our regular eating forks but bigger, except I like
> eating forks with four tines and three tines works better for mixing
> meat loaf:
>
>
> Dan Abel
>
>
Why?? Clean hands are supposed to a cooks best tools. Easily washed.

"Storrmmee" > wrote in message
...
> excellent, do you freeform you individuals or do you make them in muffin
> or mini loaf pans? Lee

Freeform.

i like making them in minni bread loafs, but that is because i think they
stack easier, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> excellent, do you freeform you individuals or do you make them in muffin
>> or mini loaf pans? Lee
>
> Freeform.
>

Storrmmee wrote:
> i like making them in minni bread loafs, but that is because i think
> they stack easier, Lee

I make rather big loaves because for us they are a meal. I put so many
veggies in there.

good point, Lee
"Julie Bove" > wrote in message
...
> Storrmmee wrote:
>> i like making them in minni bread loafs, but that is because i think
>> they stack easier, Lee
>
> I make rather big loaves because for us they are a meal. I put so many
> veggies in there.
>

On Sun, 2 Oct 2011 12:29:20 -0700 (PDT), ItsJoanNotJoann
> wrote:

> Why?? Clean hands are supposed to a cooks best tools. Easily washed.

Some people are grossed out by the texture, especially when
incorporating raw egg.

--

You are what you eat, so avoid fruitcake and nuts.

In article >, Sqwertz >
wrote:

> On Sat, 01 Oct 2011 23:52:06 -0700, Malcom "Mal" Reynolds wrote:
>
> > In article >, "Julie Bove"
> > >
> > wrote:
> >
> >> Plus I have been collecting jars of Homade chili sauce, purchased
> >> on sale.
> >
> > ?
>
> It's made by the local brothel.
>
> -sw

then wouldn't it be handmade?

On Oct 2, 6:09*pm, sf > wrote:
> On Sun, 2 Oct 2011 12:29:20 -0700 (PDT), ItsJoanNotJoann
>
> > wrote:
> > Why?? *Clean hands are supposed to a cooks best tools. *Easily washed.
>
> Some people are grossed out by the texture, especially when
> incorporating raw egg.
>
>
I loved making mud pies as a kid, I guess that's why it doesn't bother
me.

Dan Abel wrote:
> In article >,
> "Julie Bove" wrote:
>
>
>
>>What is the technique? If there's one thing I hate to mix it is meatloaf.
>>I always start with a spoon which never works. I always end up using my
>>hands which I hate to do. I do have some gloves now.
>
>


The technique i got from Leah Wolf's "Jewish Cookery" and it results in
a very fine grained meat loaf that bakes up to resemble a pate. Great
for slicing thin for cold meat loaf sandwiches (which is imo a primary
reason for making meat loaf in the first place

Leah Wolfs instructions were to "grate" an onion and a carrot and other
veggies, with a note about preserving the onion juices to include in the
meat mix.

I did it that way the first time i made her recipe, and after what i
thought was an initial and grievous error, turned out to be integral, my
mind immediately went from "grate" to Food Processor.

Now a days i puree a whole peeled onion, a couple of carrots, bell
peppers, few stalks of celery & etc., in the food processor and add
these pureed veggies to the ground meats ( i like to use a combo of beef
and pork) and then for a 2 pound meat loaf i add 1 cup of stock and/or
wine, but one cup of liquid, water, milk etc. to the meat mix, i don't
use any eggs, or filler but i do like a half cup of oat or what bran
even more for the flavour it adds than as filler.

The first time i added the whole cup of liquid to the meat and mixed it
up it became very soupy, rather liquid, and i thought "this cant be
right" but there was nothing left to do but but put it in the oven, and
it came out with the fine grained, pate like texture And preferring
this fine grained, pate like meat loaf that is how i make it nowadays.

The large amount of liquid allows for a greater homogenization of the
pureed veggies & ground meats.

Season to taste.

If anyone's really interested i have Leah Wolfs recipe on file.

> It's just like one of our regular eating forks but bigger, except I like
> eating forks with four tines and three tines works better for mixing
> meat loaf:
>
> <http://www.amazon.com/Continental-St...Fork/dp/B002GJ
> 8W1M/ref=sr_1_17?s=kitchen&ie=UTF8&qid=1317580534&sr=1-17>
>

Using the above technique one can mix the meat & liquid with a mixing
spoon. I prefer to use my hands, i don't bother with gloves, and with
my hands i can get in there and make sure its really well homogenized.

I like to mix it up in a big steel mixing bowl i have and then just pop
it in the oven in the mixing bowl. Leah's recipe calls for greasing the
baking container but i don't and have never had a problem at about 35OF
for about an hour.
--
JL

"M. JL Esq." > wrote in message
...
> Dan Abel wrote:
>> In article >,
>> "Julie Bove" wrote:
>>
>>
>>
>>>What is the technique? If there's one thing I hate to mix it is
>>>meatloaf. I always start with a spoon which never works. I always end up
>>>using my hands which I hate to do. I do have some gloves now.
>>
>>
>
>
> The technique i got from Leah Wolf's "Jewish Cookery" and it results in a
> very fine grained meat loaf that bakes up to resemble a pate. Great for
> slicing thin for cold meat loaf sandwiches (which is imo a primary reason
> for making meat loaf in the first place
>
> Leah Wolfs instructions were to "grate" an onion and a carrot and other
> veggies, with a note about preserving the onion juices to include in the
> meat mix.
>
> I did it that way the first time i made her recipe, and after what i
> thought was an initial and grievous error, turned out to be integral, my
> mind immediately went from "grate" to Food Processor.
>
> Now a days i puree a whole peeled onion, a couple of carrots, bell
> peppers, few stalks of celery & etc., in the food processor and add these
> pureed veggies to the ground meats ( i like to use a combo of beef and
> pork) and then for a 2 pound meat loaf i add 1 cup of stock and/or wine,
> but one cup of liquid, water, milk etc. to the meat mix, i don't use any
> eggs, or filler but i do like a half cup of oat or what bran even more for
> the flavour it adds than as filler.
>
> The first time i added the whole cup of liquid to the meat and mixed it up
> it became very soupy, rather liquid, and i thought "this cant be right"
> but there was nothing left to do but but put it in the oven, and it came
> out with the fine grained, pate like texture And preferring this fine
> grained, pate like meat loaf that is how i make it nowadays.
>
> The large amount of liquid allows for a greater homogenization of the
> pureed veggies & ground meats.
>
> Season to taste.
>
> If anyone's really interested i have Leah Wolfs recipe on file.
>
>> It's just like one of our regular eating forks but bigger, except I like
>> eating forks with four tines and three tines works better for mixing meat
>> loaf:
>>
>> <http://www.amazon.com/Continental-St...Fork/dp/B002GJ
>> 8W1M/ref=sr_1_17?s=kitchen&ie=UTF8&qid=1317580534&sr=1-17>
>>
>
> Using the above technique one can mix the meat & liquid with a mixing
> spoon. I prefer to use my hands, i don't bother with gloves, and with my
> hands i can get in there and make sure its really well homogenized.
>
> I like to mix it up in a big steel mixing bowl i have and then just pop it
> in the oven in the mixing bowl. Leah's recipe calls for greasing the
> baking container but i don't and have never had a problem at about 35OF
> for about an hour.

Sounds similar to what I do except that I cook the veggies down first. If I
don't, they give off so much liquid that it runs over into the oven. I do
add a lot of liquid but I soak the ground oats in it first.

On Sunday, October 2, 2011 6:09:11 PM UTC-5, sf wrote:
> On Sun, 2 Oct 2011 12:29:20 -0700 (PDT), ItsJoanNotJoann
> > wrote:
>
> > Why?? Clean hands are supposed to a cooks best tools. Easily washed.
>
> Some people are grossed out by the texture, especially when
> incorporating raw egg.
>
I was grossed out by the OP's recipe. Looks like one nasty loaf.

--Bryan

On Sun, 2 Oct 2011 22:08:44 -0700 (PDT), ItsJoanNotJoann
> wrote:

> On Oct 2, 6:09*pm, sf > wrote:
> > On Sun, 2 Oct 2011 12:29:20 -0700 (PDT), ItsJoanNotJoann
> >
> > > wrote:
> > > Why?? *Clean hands are supposed to a cooks best tools. *Easily washed.
> >
> > Some people are grossed out by the texture, especially when
> > incorporating raw egg.
> >
> >
> I loved making mud pies as a kid, I guess that's why it doesn't bother
> me.
>
Believe it or not, that could be a good point! I made mud pies as a
kid too and I'm not squeamish about handling raw meat or raw eggs
either. Some people can't stand handling raw chicken or chicken skin,
which doesn't bother me in the least.

--

You are what you eat, so avoid fruitcake and nuts.

"Bryan" > wrote in message
news:28452195.1980.1317639845618.JavaMail.geo-discussion-forums@yqai1...
> On Sunday, October 2, 2011 6:09:11 PM UTC-5, sf wrote:
>> On Sun, 2 Oct 2011 12:29:20 -0700 (PDT), ItsJoanNotJoann
>> > wrote:
>>
>> > Why?? Clean hands are supposed to a cooks best tools. Easily washed.
>>
>> Some people are grossed out by the texture, especially when
>> incorporating raw egg.
>>
> I was grossed out by the OP's recipe. Looks like one nasty loaf.

It was very good!

On Mon, 3 Oct 2011 04:04:05 -0700 (PDT), Bryan
> wrote:

> On Sunday, October 2, 2011 6:09:11 PM UTC-5, sf wrote:
> > On Sun, 2 Oct 2011 12:29:20 -0700 (PDT), ItsJoanNotJoann
> > > wrote:
> >
> > > Why?? Clean hands are supposed to a cooks best tools. Easily washed.
> >
> > Some people are grossed out by the texture, especially when
> > incorporating raw egg.
> >
> I was grossed out by the OP's recipe. Looks like one nasty loaf.
>
At least she posted about something she *likes* for a change. Thank
you for showing some restraint for a change. The correct time to
criticize is when someone asks why the recipe didn't work, then you
can let 'er rip. Otherwise STFU. This is a cooking group after all.
Jumping all over recipes when they didn't ask for an opinion just
turns this group further and further away from cooking.

--

You are what you eat, so avoid fruitcake and nuts.

"Julie Bove" > ha scritto nel messaggio
> "Bryan" wrote in message

>> I was grossed out by the OP's recipe. Looks like one nasty loaf.
>
> It was very good!

I mince all kinds of vegetables in the food processor and add them to very
lean ground/minced meat. I use egg, too, partly for texture and partly to
get seasonings all the way through. I add grated cheese for its umami
flavors. I don't then make it into meatloaf, but sautè it in a large pan in
olive oil just until done. I add it to things I am making for the next few
days. Might be a chili, or a soup or whatever. It helps me use up tag ends
of the veg drawer, lightens the meat and I like the flavor, too.

On Sun, 02 Oct 2011 16:09:11 -0700, sf > wrote:

>On Sun, 2 Oct 2011 12:29:20 -0700 (PDT), ItsJoanNotJoann
> wrote:
>
>> Why?? Clean hands are supposed to a cooks best tools. Easily washed.
>
>Some people are grossed out by the texture, especially when
>incorporating raw egg.

Is this your attempt to convince us that you don't suck dick... you
won't touch raw egg white but you've swallowd an ocean of
semen/seamen. lol

On Sun, 2 Oct 2011 22:08:44 -0700 (PDT), ItsJoanNotJoann
> wrote:

>On Oct 2, 6:09*pm, sf > wrote:
>> On Sun, 2 Oct 2011 12:29:20 -0700 (PDT), ItsJoanNotJoann
>>
>> > wrote:
>> > Why?? *Clean hands are supposed to a cooks best tools. *Easily washed.
>>
>> Some people are grossed out by the texture, especially when
>> incorporating raw egg.
>>
>>
>I loved making mud pies as a kid, I guess that's why it doesn't bother
>me.
>
>

We gotta talk.