Please would posters here be so kind as to share their favourite meat loaf
recipes? I have tried a couple and didn't like them much. Reading here I
see that it is a favourite for many and I would love to find something
really good

--
--
http://www.shop.helpforheroes.org.uk/

On Dec 23, 2:52*pm, "Ophelia" > wrote:
> Please would posters here be so kind as to share their favourite meat loaf
> recipes? * I have tried a couple and didn't like them much. *Reading here I
> see that it is a favourite for many and I would love to find something
> really good
>
> --
> --http://www.shop.helpforheroes.org.uk/

We did this Italian Stuffed Meatloaf as a lunch special on a fairly
regular basis. It was one of our customer's favorites.
It's yummy and pretty too.

http://hizzoners.com/recipes/lunch-s...uffed-meatloaf

"Ophelia" > wrote in message
...
> Please would posters here be so kind as to share their favourite meat loaf
> recipes? I have tried a couple and didn't like them much. Reading here
> I
> see that it is a favourite for many and I would love to find something
> really good

I don't actually use a recipe and my meat loaf never turns out the same way
twice. I start with a lot of vegetables such as onions, red and green bell
peppers, zucchini, carrots, spinach and mushrooms. Everything is cut up
fine and then cooked in a skillet with a touch of olive oil to prevent
sticking. I cook it until I have a soft, thick mush. Let cool.

I then put this in my big pasta bowl along with some ground beef. I have to
make sure that I use proportionally more meat than vegetables. You don't
have to but... If you use more vegetables, then end result won't have a
meaty taste. Then I add plenty of ketchup and some tomatoey liquid such as
tomato juice or V8 and something starchy. I used to use oats. When I did
this, I would grind them fine then soak them in the juice. But now I can't
have oats. I did try potato flakes but didn't like the texture so much.
Now I would use dried bread crumbs. I wouldn't use a lot of the starchy
stuff. Just a little bit. You could also use crushed crackers or corn
flakes. Not the sweet kind.

For seasonings, I use parsley and oregano but you could also add basil.
Also plenty of black pepper and a little salt. Then you have to mix with
your hands. I like a soft consistency to the mix. Soft but not runny. Add
more ketchup if need be. Then if you want to taste for seasonings, take a
tiny amount and fry it in a skillet to see what it tastes like. Add more
seasonings if you wish.

I then form these into individual loaves on a lipped baking sheet. Then I
smother the tops with Homade chili sauce. Ketchup will work too but I just
love the flavor of this sauce. Bake at 350 for about an hour. I usually
use two to three pounds of ground beef so get quite a few loaves. Since
this is a time consuming recipe, I like to make a lot and freeze them.

On Sun, 23 Dec 2012 22:52:51 -0000, "Ophelia"
> wrote:

>Please would posters here be so kind as to share their favourite meat loaf
>recipes? I have tried a couple and didn't like them much. Reading here I
>see that it is a favourite for many and I would love to find something
>really good
>
>--
Larry's Meatloaf

3 lb ground beef
2 cups diced onion
2 cups diced celery
1 tbsp black pepper
4 large eggs
1 1/2 packages crushed saltines
1 large jar hot salsa (optional)

Directions
Preheat oven to 375 degrees F
Saute onions and celery 'til the onions are translucent
Throw everything but the salsa in a big bowl and skoosh it together
until uniformly mixed.
Form into one big or two smaller loaves and form a depression in the
top of the loaf (loaves) and fill the depression with salsa.
Bake in a 375 degree oven for 1 1/2 hours.

"ImStillMags" > wrote in message
...

> We did this Italian Stuffed Meatloaf as a lunch special on a fairly
> regular basis. It was one of our customer's favorites.
> It's yummy and pretty too.
>
> http://hizzoners.com/recipes/lunch-s...uffed-meatloaf

That does indeed look very pretty) I have saved that and will be trying
it out.

Many thanks

--
--
http://www.shop.helpforheroes.org.uk/

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> Please would posters here be so kind as to share their favourite meat
>> loaf
>> recipes? I have tried a couple and didn't like them much. Reading here
>> I
>> see that it is a favourite for many and I would love to find something
>> really good
>
> I don't actually use a recipe and my meat loaf never turns out the same
> way twice. I start with a lot of vegetables such as onions, red and green
> bell peppers, zucchini, carrots, spinach and mushrooms. Everything is cut
> up fine and then cooked in a skillet with a touch of olive oil to prevent
> sticking. I cook it until I have a soft, thick mush. Let cool.
>
> I then put this in my big pasta bowl along with some ground beef. I have
> to make sure that I use proportionally more meat than vegetables. You
> don't have to but... If you use more vegetables, then end result won't
> have a meaty taste. Then I add plenty of ketchup and some tomatoey liquid
> such as tomato juice or V8 and something starchy. I used to use oats.
> When I did this, I would grind them fine then soak them in the juice. But
> now I can't have oats. I did try potato flakes but didn't like the
> texture so much. Now I would use dried bread crumbs. I wouldn't use a lot
> of the starchy stuff. Just a little bit. You could also use crushed
> crackers or corn flakes. Not the sweet kind.
>
> For seasonings, I use parsley and oregano but you could also add basil.
> Also plenty of black pepper and a little salt. Then you have to mix with
> your hands. I like a soft consistency to the mix. Soft but not runny.
> Add more ketchup if need be. Then if you want to taste for seasonings,
> take a tiny amount and fry it in a skillet to see what it tastes like.
> Add more seasonings if you wish.
>
> I then form these into individual loaves on a lipped baking sheet. Then I
> smother the tops with Homade chili sauce. Ketchup will work too but I
> just love the flavor of this sauce. Bake at 350 for about an hour. I
> usually use two to three pounds of ground beef so get quite a few loaves.
> Since this is a time consuming recipe, I like to make a lot and freeze
> them.

That's great, thanks) Can you give me some sort of quantities for the
vegetable?

--
--
http://www.shop.helpforheroes.org.uk/

> wrote in message
...
> On Sun, 23 Dec 2012 22:52:51 -0000, "Ophelia"
> > wrote:
>
>>Please would posters here be so kind as to share their favourite meat loaf
>>recipes? I have tried a couple and didn't like them much. Reading here
>>I
>>see that it is a favourite for many and I would love to find something
>>really good
>>
>>--
> Larry's Meatloaf
>
> 3 lb ground beef
> 2 cups diced onion
> 2 cups diced celery
> 1 tbsp black pepper
> 4 large eggs
> 1 1/2 packages crushed saltines
> 1 large jar hot salsa (optional)
>
> Directions
> Preheat oven to 375 degrees F
> Saute onions and celery 'til the onions are translucent
> Throw everything but the salsa in a big bowl and skoosh it together
> until uniformly mixed.
> Form into one big or two smaller loaves and form a depression in the
> top of the loaf (loaves) and fill the depression with salsa.
> Bake in a 375 degree oven for 1 1/2 hours.

Thank you I have saved that!

--
--
http://www.shop.helpforheroes.org.uk/

Ophelia wrote:

> Please would posters here be so kind as to share their favourite meat loaf
> recipes? I have tried a couple and didn't like them much. Reading here I
> see that it is a favourite for many and I would love to find something
> really good

http://groups.google.com/group/rec.f...26402bee9ac4b1

Bob

"Bob Terwilliger" > wrote in message
eb.com...
> Ophelia wrote:
>
>> Please would posters here be so kind as to share their favourite meat
>> loaf
>> recipes? I have tried a couple and didn't like them much. Reading here I
>> see that it is a favourite for many and I would love to find something
>> really good
>
> http://groups.google.com/group/rec.f...26402bee9ac4b1

Thank you! A friend asked me if I had a recipe and as I said, I hadn't had
any success. I will now pass on this post and also those from Mags and
Julie. Perhaps we can both make a good one

--
--
http://www.shop.helpforheroes.org.uk/

On Sun, 23 Dec 2012 22:52:51 -0000, "Ophelia"
> wrote:

>Please would posters here be so kind as to share their favourite meat loaf
>recipes? I have tried a couple and didn't like them much. Reading here I
>see that it is a favourite for many and I would love to find something
>really good
>
>--


What did you not like? Flavor, or course, is important, but so is
texture. Over working as you mix the ingredients brings out a lot of
myosin and makes it harder and stickier. Too lean of meat makes it
dry.

We vary the recipe every time so don't be afraid to experiment. The
mainstay of course is about 2 pounds of 80% beef, two eggs,
breadcrumbs, salt and pepper.

Variations will include:
Grated cheese
Chunks of cheddar cheese
ketchup
sour cream
ketchup and sour cream
onion

As for cooking, form a loaf and put it in the middle of a backing pan.
We often use a cast iron frying pan. Cut up potatoes into small
chunks and put them around the meat to cook.

Cook at 350 to 400 degrees.

"Ed Pawlowski" > wrote in message
...
> On Sun, 23 Dec 2012 22:52:51 -0000, "Ophelia"
> > wrote:
>
>>Please would posters here be so kind as to share their favourite meat loaf
>>recipes? I have tried a couple and didn't like them much. Reading here
>>I
>>see that it is a favourite for many and I would love to find something
>>really good
>>
>>--
>
>
> What did you not like? Flavor, or course, is important, but so is
> texture. Over working as you mix the ingredients brings out a lot of
> myosin and makes it harder and stickier. Too lean of meat makes it
> dry.
>

Good point. It was the texture mainly and I don't think it had enough
flavour. The flavour can, of course, be fixed.


> We vary the recipe every time so don't be afraid to experiment. The
> mainstay of course is about 2 pounds of 80% beef, two eggs,
> breadcrumbs, salt and pepper.
>
> Variations will include:
> Grated cheese
> Chunks of cheddar cheese
> ketchup
> sour cream
> ketchup and sour cream
> onion
>
> As for cooking, form a loaf and put it in the middle of a backing pan.
> We often use a cast iron frying pan. Cut up potatoes into small
> chunks and put them around the meat to cook.
>
> Cook at 350 to 400 degrees.

Thank, Ed! I will pass that on to my friend too! I did have onion in it if
memory serves, but sour cream and cheese sounds good


--
--
http://www.shop.helpforheroes.org.uk/

Ed Pawlowski wrote:

> Variations will include:
> Grated cheese
> Chunks of cheddar cheese
> ketchup
> sour cream
> ketchup and sour cream
> onion
>
> As for cooking, form a loaf and put it in the middle of a backing pan.
> We often use a cast iron frying pan. Cut up potatoes into small
> chunks and put them around the meat to cook.

Hmmm.... I've never tried using chunks of cheese; I'll have to try that
sometime. I've also never seen the trick of putting potato chunks around
the meatloaf.

Thanks!

Bob

On Sunday, December 23, 2012 4:52:51 PM UTC-6, Ophelia wrote:
> Please would posters here be so kind as to share their favourite meat loaf
>
> recipes? I have tried a couple and didn't like them much. Reading here I
>
> see that it is a favourite for many and I would love to find something
>
> really good
>
Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this, a little of that, packets of dried soup mix, ketchup, and any number of horrors. Read on, and you'll see.

--Bryan

On Sunday, December 23, 2012 5:34:01 PM UTC-6, Julie Bove wrote:
>
> Then I smother the tops with Homade chili sauce.

What is "Homade chili sauce"? Is it like, "Get over here, ho, and makes me some chili sauce"?

--Bryan

Bryan wrote:

>> Then I smother the tops with Homade chili sauce.
>
> What is "Homade chili sauce"? Is it like, "Get over here, ho, and makes me some chili sauce"?

Homade is the brand. It's also sf's favorite chili sauce:

http://www.cambridgefarmskosher.com/...i-Sauce/10755/

Bob

On 12/24/2012 5:13 AM, Andy wrote:
> The most stupid post of 2012!
>
Not really...

On 12/25/2012 11:58 AM, Bryan wrote:
> On Sunday, December 23, 2012 4:52:51 PM UTC-6, Ophelia wrote:
>> Please would posters here be so kind as to share their favourite meat loaf
>>
>> recipes? I have tried a couple and didn't like them much. Reading here I
>>
>> see that it is a favourite for many and I would love to find something
>>
>> really good
>>
> Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this, a little of that, packets of dried soup mix, ketchup, and any number of horrors. Read on, and you'll see.
>
> --Bryan
>
I have a fairly consistent method for meatloaf and it doesn't involve
dried soup mix. I saute whatever fresh vegetables I have on hand
("mustgovian" onion, bell pepper, celery, carrots, garlic.) The binder
I use isn't bread, dried crumbs or soda crackers. I like oatmeal. YMMV.
I do add cubed pieces of sharp cheese sometimes. I don't like meat
loaf topped with tomato sauce. That seems to be a popular US thing. I
have made it with a little bottled seafood cocktail sauce mixed in.

Jill

Bryan > wrote:
>
>Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this,
a little of that, packets of dried soup mix, ketchup, and any number
of horrors. Read on, and you'll see.

Slop describes all your cooking. My meatloaf is a cullinary
masterpiece, begins with personally selected meat cuts I grind myself.
Every added ingredient is fresh and I use no packaged soups. The one
caveat is that it is NOT POSSIBLE to make decent meat loaf from
preground mystery meat, just isn't. Btw, ketchup is a perfectly
legitimate condiment... every eatery on the planet offers ketchup,
hardly a burger eaten without, and a burger is essentially a meat loaf
in patty format. I personally don't put kethup in my meat loaf but
same as 90% of everyone else I very often put ketchup ON meat loaf...
can't eat a cold meat loaf sandwich without.

Bryan wrote:
>Julie Bove wrote:
>>
>> Then I smother the tops with Homade chili sauce.
>
>What is "Homade chili sauce"? Is it like, "Get over here, ho, and makes me some chili sauce"?
>
>--Homade = Bwrrrryan

On Tuesday, December 25, 2012 11:27:40 AM UTC-6, Bob Terwilliger wrote:
> Bryan wrote:
>
>
>
> >> Then I smother the tops with Homade chili sauce.
>
> >
>
> > What is "Homade chili sauce"? Is it like, "Get over here, ho, and makes me some chili sauce"?
>
>
>
> Homade is the brand. It's also sf's favorite chili sauce:
>
I always thought it bizarre that Heinz chili sauce doesn't list chilies in the ingredients. I wonder what's in that Homade. Probably vinegar, tomato paste, HFCS...
>
> http://www.cambridgefarmskosher.com/...i-Sauce/10755/
>
The whole subject got me on a tangent of thoughts, like, what kind of pimp would turn out Julie? Then it occurred to me that there must be guys who have a support hose fetish.
>
> Bob

--Bryan

The Quaker Oats meatloaf recipe is an oldie but still a goodie.

2 lbs ground beef
1 cup tomato sauce or 1 cup ketchup or 1 cup salsa
3/4 cup Quaker Oats
1/2 cup chopped onion
1 large egg, beaten
1 tablespoon soy sauce or 1 tablespoon Worcestershire sauce
salt and pepper
Directions:

Preheat oven to 350°F. mix all ingreds, put in loaf pan and bake 1
hour. drain off fat.

I make my own variation of this, including adding 6 oz of cheddar
cheese, which I cut into 1/2 inch cubes and insert into the middle of
the loaf; shredded cheese melts too quickly and runs out, but if you
cube it, the cheese won't run out. I also dice 1/2 cup green pepper
or mix in a little can of those diced green chilies. I use V8 in to
mix in, and spread ketchup on top, because meatloaf has to have that
ketchup on top. I usually double the recipe, and put a rack on top of
the cookie sheet and put the loaf on top of the rack to drain the fat
as it cooks; I don't use a loaf pan because the meatloaf swims in the
fat.

On Tuesday, December 25, 2012 12:13:28 PM UTC-6, jmcquown wrote:
> On 12/25/2012 11:58 AM, Bryan wrote:
>
> > On Sunday, December 23, 2012 4:52:51 PM UTC-6, Ophelia wrote:
>
> >> Please would posters here be so kind as to share their favourite meat loaf
>
> >>
>
> >> recipes? I have tried a couple and didn't like them much. Reading here I
>
> >>
>
> >> see that it is a favourite for many and I would love to find something
>
> >>
>
> >> really good
>
> >>
>
> > Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this, a little of that, packets of dried soup mix, ketchup, and any number of horrors. Read on, and you'll see.
>
> >
>
> > --Bryan
>
> >
>
> I have a fairly consistent method for meatloaf and it doesn't involve
>
> dried soup mix. I saute whatever fresh vegetables I have on hand
>
> ("mustgovian" onion, bell pepper, celery, carrots, garlic.) The binder
>
> I use isn't bread, dried crumbs or soda crackers. I like oatmeal. YMMV.
>
> I do add cubed pieces of sharp cheese sometimes. I don't like meat
>
> loaf topped with tomato sauce. That seems to be a popular US thing. I
>
> have made it with a little bottled seafood cocktail sauce mixed in.
>
"Bottled seafood cocktail sauce mixed in" falls into the "horrors" category.
>
> Jill

--Bryan

On Tuesday, December 25, 2012 12:53:42 PM UTC-6, Brooklyn1 wrote:
> Bryan > wrote:
>
> >
>
> >Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this,
>
> a little of that, packets of dried soup mix, ketchup, and any number
>
> of horrors. Read on, and you'll see.
>
>
>
> Slop describes all your cooking. My meatloaf is a cullinary
>
> masterpiece, begins with personally selected meat cuts I grind myself.
>
> Every added ingredient is fresh and I use no packaged soups. The one
>
> caveat is that it is NOT POSSIBLE to make decent meat loaf from
>
> preground mystery meat, just isn't. Btw, ketchup is a perfectly
>
> legitimate condiment... every eatery on the planet offers ketchup,
>
> hardly a burger eaten without, and a burger is essentially a meat loaf
>
> in patty format. I personally don't put kethup in my meat loaf but
>
> same as 90% of everyone else I very often put ketchup ON meat loaf...
>
> can't eat a cold meat loaf sandwich without.

That's where ketchup belongs, on, not in. I agree 100% that "ketchup is a perfectly legitimate condiment." All meatloaf does suffer from one deficit, surface are to volume ratio. It's like a thick hamburger cooked well done, but to an extreme. If a burger is going to be cooked well done, I want it thin. Why don't you post your "cullinary [sic] masterpiece"? The no ketchup in is a good start. Of course your contention that there is "hardly a burger eaten without" ketchup is absurd.

--Bryan

On 12/25/2012 2:10 PM, Bryan wrote:
> On Tuesday, December 25, 2012 12:13:28 PM UTC-6, jmcquown wrote:
>> On 12/25/2012 11:58 AM, Bryan wrote:
>>
>>> On Sunday, December 23, 2012 4:52:51 PM UTC-6, Ophelia wrote:
>>
>>>> Please would posters here be so kind as to share their favourite meat loaf
>>
>>>>
>>
>>>> recipes? I have tried a couple and didn't like them much. Reading here I
>>
>>>>
>>
>>>> see that it is a favourite for many and I would love to find something
>>
>>>>
>>
>>>> really good
>>
>>>>
>>
>>> Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this, a little of that, packets of dried soup mix, ketchup, and any number of horrors. Read on, and you'll see.
>>
>>>
>>
>>> --Bryan
>>
>>>
>>
>> I have a fairly consistent method for meatloaf and it doesn't involve
>>
>> dried soup mix. I saute whatever fresh vegetables I have on hand
>>
>> ("mustgovian" onion, bell pepper, celery, carrots, garlic.) The binder
>>
>> I use isn't bread, dried crumbs or soda crackers. I like oatmeal. YMMV.
>>
>> I do add cubed pieces of sharp cheese sometimes. I don't like meat
>>
>> loaf topped with tomato sauce. That seems to be a popular US thing. I
>>
>> have made it with a little bottled seafood cocktail sauce mixed in.
>>
> "Bottled seafood cocktail sauce mixed in" falls into the "horrors" category.
>>
>> Jill
>
Don't knock it until you've tried it. I find salsas to fall into the
"horrors" category, too, but lots of people love it.

Jill

On 12/23/2012 12:52 PM, Ophelia wrote:
> Please would posters here be so kind as to share their favourite meat loaf
> recipes? I have tried a couple and didn't like them much. Reading here I
> see that it is a favourite for many and I would love to find something
> really good
>

Meatloaf is great but you can't just make a meatloaf by dumping stuff
into the hamburger. It's important that you have clear in your mind what
you want it to turn out like. I like my meatloaf to be tender and a
little juicy so I'll add breadcrumbs and liquids to the mix. By varying
these two components, you'll come up with a dish that has whatever
texture you want. Then you can worry about all the other stuff. I like
to add a can of corn to mine but that's just whacky to most folks. I
always add MSG but some folks would find this unacceptable.

Ophelia wrote in rec.food.cooking:

> Please would posters here be so kind as to share their favourite meat
> loaf recipes? I have tried a couple and didn't like them much.
> Reading here I see that it is a favourite for many and I would love
> to find something really good

Here's a basic Don does. It's more of a swap on any standard meatloaf
recipe. Instead of bread crumbs, bread, crackers or rice, try using
'stuffing' such as pepperidge farm herb or stovetop. Yes you can make
your own batch too but this is one of those not very expensive time
savers.

Another trick, don't use too low fat of a meat or if all you have is
94% fat-free beef, mix 1/4 ground pork with it.

Consider canned or jarred mushrooms over fresh as they will not dry out
the loaf like fresh will. If you must use fresh, use King Oyster stem
parts for optimal results.

These tricks can be applied to any standard recipe you see.

Here's a fairly standard approach.

2 lbs ground beef (or 1.75 beef, .25 pork)
1.5 cups stuffing mix
1 med onion, chopped fine (carmelize lightly first in some beef or pork
fat if desired)
1/2 cup 'sauce' (I like May Ploy here, others use tomato stuff)
2 jumbo eggs or 3 'large'
1 TB worstershire sauce

I usually top with either more Mae Ploy or Jufran Bannana sauce

You can add other spices but that's a basic one.


--

Bryan replied to Jill:

>> I have made it with a little bottled seafood cocktail sauce mixed in.
>>
> "Bottled seafood cocktail sauce mixed in" falls into the "horrors" category.

I think that must depend on the cocktail sauce. The prominent flavors of
cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
which of those do you think doesn't belong with meatloaf?

Bob

Bryan wrote:

>> I personally don't put kethup in my meat loaf but same as 90% of
>> everyone else very often put ketchup ON meat loaf...can't eat a cold
>> meat loaf sandwich without.
>
> That's where ketchup belongs, on, not in. I agree 100% that "ketchup
> is a perfectly legitimate condiment."

I use ketchup in meatloaf because the recipe I follow uses it, and I'm
extremely happy with the recipe. Your blanket condemnation seems
unreasonably limiting to me, and I reject it.

Bob

Bob Terwilliger > wrote:

>I think that must depend on the cocktail sauce. The prominent flavors of
>cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
>which of those do you think doesn't belong with meatloaf?

You left out "bottle". That's a flavor element all by itself.

It's quite easy to whip together a superior product from
commercial ketchup (pick a good one, no HFCS), Wochestershire,
prepared horseradish (again pick a good one, no bisulfites),
and a little lemon.

Steve

"jmcquown" > wrote in message
...
> On 12/25/2012 11:58 AM, Bryan wrote:
>> On Sunday, December 23, 2012 4:52:51 PM UTC-6, Ophelia wrote:
>>> Please would posters here be so kind as to share their favourite meat
>>> loaf
>>>
>>> recipes? I have tried a couple and didn't like them much. Reading
>>> here I
>>>
>>> see that it is a favourite for many and I would love to find something
>>>
>>> really good
>>>
>> Meat loaf is on the lowest tier of American foods. It is a slop trough
>> where *creative* folks dump in a little of this, a little of that,
>> packets of dried soup mix, ketchup, and any number of horrors. Read on,
>> and you'll see.
>>
>> --Bryan
>>
> I have a fairly consistent method for meatloaf and it doesn't involve
> dried soup mix. I saute whatever fresh vegetables I have on hand
> ("mustgovian" onion, bell pepper, celery, carrots, garlic.) The binder I
> use isn't bread, dried crumbs or soda crackers. I like oatmeal. YMMV. I
> do add cubed pieces of sharp cheese sometimes. I don't like meat loaf
> topped with tomato sauce. That seems to be a popular US thing. I have
> made it with a little bottled seafood cocktail sauce mixed in.

Somethings to think on. Thanks, Jill.

--
--
http://www.shop.helpforheroes.org.uk/

"Brooklyn1" <Gravesend1> wrote in message
...
> Bryan > wrote:
>>
>>Meat loaf is on the lowest tier of American foods. It is a slop trough
>>where *creative* folks dump in a little of this,
> a little of that, packets of dried soup mix, ketchup, and any number
> of horrors. Read on, and you'll see.
>
> Slop describes all your cooking. My meatloaf is a cullinary
> masterpiece, begins with personally selected meat cuts I grind myself.
> Every added ingredient is fresh and I use no packaged soups. The one
> caveat is that it is NOT POSSIBLE to make decent meat loaf from
> preground mystery meat, just isn't. Btw, ketchup is a perfectly
> legitimate condiment... every eatery on the planet offers ketchup,
> hardly a burger eaten without, and a burger is essentially a meat loaf
> in patty format. I personally don't put kethup in my meat loaf but
> same as 90% of everyone else I very often put ketchup ON meat loaf...
> can't eat a cold meat loaf sandwich without.

What do you mix in with your meat ... if anything?

--
--
http://www.shop.helpforheroes.org.uk/

"Michael OConnor" > wrote in message
...
> The Quaker Oats meatloaf recipe is an oldie but still a goodie.
>
> 2 lbs ground beef
> 1 cup tomato sauce or 1 cup ketchup or 1 cup salsa
> 3/4 cup Quaker Oats
> 1/2 cup chopped onion
> 1 large egg, beaten
> 1 tablespoon soy sauce or 1 tablespoon Worcestershire sauce
> salt and pepper
> Directions:
>
> Preheat oven to 350°F. mix all ingreds, put in loaf pan and bake 1
> hour. drain off fat.
>
> I make my own variation of this, including adding 6 oz of cheddar
> cheese, which I cut into 1/2 inch cubes and insert into the middle of
> the loaf; shredded cheese melts too quickly and runs out, but if you
> cube it, the cheese won't run out. I also dice 1/2 cup green pepper
> or mix in a little can of those diced green chilies. I use V8 in to
> mix in, and spread ketchup on top, because meatloaf has to have that
> ketchup on top. I usually double the recipe, and put a rack on top of
> the cookie sheet and put the loaf on top of the rack to drain the fat
> as it cooks; I don't use a loaf pan because the meatloaf swims in the
> fat.

Well it might be an oldie but it is new to me Thanks I have saved it.

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"dsi1" > wrote in message
...
> On 12/23/2012 12:52 PM, Ophelia wrote:
>> Please would posters here be so kind as to share their favourite meat
>> loaf
>> recipes? I have tried a couple and didn't like them much. Reading here
>> I
>> see that it is a favourite for many and I would love to find something
>> really good
>>
>
> Meatloaf is great but you can't just make a meatloaf by dumping stuff into
> the hamburger. It's important that you have clear in your mind what you
> want it to turn out like. I like my meatloaf to be tender and a little
> juicy so I'll add breadcrumbs and liquids to the mix. By varying these two
> components, you'll come up with a dish that has whatever texture you want.
> Then you can worry about all the other stuff. I like to add a can of corn
> to mine but that's just whacky to most folks. I always add MSG but some
> folks would find this unacceptable.

Noted with thanks

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"cshenk" > wrote in message
...
> Ophelia wrote in rec.food.cooking:
>
>> Please would posters here be so kind as to share their favourite meat
>> loaf recipes? I have tried a couple and didn't like them much.
>> Reading here I see that it is a favourite for many and I would love
>> to find something really good
>
> Here's a basic Don does. It's more of a swap on any standard meatloaf
> recipe. Instead of bread crumbs, bread, crackers or rice, try using
> 'stuffing' such as pepperidge farm herb or stovetop.

I am afraid this is unknown to me


Yes you can make
> your own batch too but this is one of those not very expensive time
> savers.

Oh I don't mind expensive and time consuming ... well, to a degree I just
want to make something we like


> Another trick, don't use too low fat of a meat or if all you have is
> 94% fat-free beef, mix 1/4 ground pork with it.

Noted!


>
> Consider canned or jarred mushrooms over fresh as they will not dry out
> the loaf like fresh will. If you must use fresh, use King Oyster stem
> parts for optimal results.
>
> These tricks can be applied to any standard recipe you see.
>
> Here's a fairly standard approach.
>
> 2 lbs ground beef (or 1.75 beef, .25 pork)
> 1.5 cups stuffing mix
> 1 med onion, chopped fine (carmelize lightly first in some beef or pork
> fat if desired)
> 1/2 cup 'sauce' (I like May Ploy here, others use tomato stuff)
> 2 jumbo eggs or 3 'large'
> 1 TB worstershire sauce
>
> I usually top with either more Mae Ploy or Jufran Bannana sauce
>
> You can add other spices but that's a basic one.

Many thanks for that! However I don't know what May Ploy or Jufran Bannana
sauce' are, nor 'stuffing mix'
If you had no 'stuffing mix' what would you use instead?

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"Ophelia" > wrote in message
...
>
>
> "cshenk" > wrote in message
> ...
>> Ophelia wrote in rec.food.cooking:
>>
>>> Please would posters here be so kind as to share their favourite meat
>>> loaf recipes? I have tried a couple and didn't like them much.
>>> Reading here I see that it is a favourite for many and I would love
>>> to find something really good
>>
>> Here's a basic Don does. It's more of a swap on any standard meatloaf
>> recipe. Instead of bread crumbs, bread, crackers or rice, try using
>> 'stuffing' such as pepperidge farm herb or stovetop.
>
> I am afraid this is unknown to me
>
>
> Yes you can make
>> your own batch too but this is one of those not very expensive time
>> savers.
>
> Oh I don't mind expensive and time consuming ... well, to a degree I
> just want to make something we like
>
>
>> Another trick, don't use too low fat of a meat or if all you have is
>> 94% fat-free beef, mix 1/4 ground pork with it.
>
> Noted!
>
>
>>
>> Consider canned or jarred mushrooms over fresh as they will not dry out
>> the loaf like fresh will. If you must use fresh, use King Oyster stem
>> parts for optimal results.
>>
>> These tricks can be applied to any standard recipe you see.
>>
>> Here's a fairly standard approach.
>>
>> 2 lbs ground beef (or 1.75 beef, .25 pork)
>> 1.5 cups stuffing mix
>> 1 med onion, chopped fine (carmelize lightly first in some beef or pork
>> fat if desired)
>> 1/2 cup 'sauce' (I like May Ploy here, others use tomato stuff)
>> 2 jumbo eggs or 3 'large'
>> 1 TB worstershire sauce
>>
>> I usually top with either more Mae Ploy or Jufran Bannana sauce
>>
>> You can add other spices but that's a basic one.
>
> Many thanks for that! However I don't know what May Ploy or Jufran
> Bannana sauce' are, nor 'stuffing mix'
> If you had no 'stuffing mix' what would you use instead?

Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and onion'
dried and mixed with dry breadcrumbs. Is that what you mean? Sorry about
that. I suppose I was thinking you meant something specific

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On 12/26/2012 2:58 AM, Steve Pope wrote:
> Bob Terwilliger > wrote:
>
>> I think that must depend on the cocktail sauce. The prominent flavors of
>> cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
>> which of those do you think doesn't belong with meatloaf?
>
> You left out "bottle". That's a flavor element all by itself.
>
> It's quite easy to whip together a superior product from
> commercial ketchup (pick a good one, no HFCS), Wochestershire,
> prepared horseradish (again pick a good one, no bisulfites),
> and a little lemon.
>
> Steve
>
If I happened to have those ingredients on hand, sure, I'd make my own.
I have Worcestershire sauce, no ketchup (surprise!). I don't have any
prepared horseradish sitting around, either. (I even forgot to buy any
when I picked up the rib roast.)

Jill

On 12/26/2012 5:36 AM, Ophelia wrote:
>
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "cshenk" > wrote in message
>> ...
>>> Ophelia wrote in rec.food.cooking:
>>>
>>>> Please would posters here be so kind as to share their favourite meat
>>>> loaf recipes? I have tried a couple and didn't like them much.
>>>> Reading here I see that it is a favourite for many and I would love
>>>> to find something really good
>>>
>>> Here's a basic Don does. It's more of a swap on any standard meatloaf
>>> recipe. Instead of bread crumbs, bread, crackers or rice, try using
>>> 'stuffing' such as pepperidge farm herb or stovetop.
>>
>> I am afraid this is unknown to me
>>
>>
>> Yes you can make
>>> your own batch too but this is one of those not very expensive time
>>> savers.
>>
>> Many thanks for that! However I don't know what May Ploy or Jufran
>> Bannana sauce' are, nor 'stuffing mix'
>> If you had no 'stuffing mix' what would you use instead?
>
> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and
> onion' dried and mixed with dry breadcrumbs. Is that what you mean?
> Sorry about that. I suppose I was thinking you meant something specific
>
She spent too much time in Japan Yes, you could use that sage &
onion dried breadcrumb mixture. Or anything you'd use to stuff a turkey

Jill

On Tuesday, December 25, 2012 2:04:06 PM UTC-6, jmcquown wrote:
> On 12/25/2012 2:10 PM, Bryan wrote:
>
> > On Tuesday, December 25, 2012 12:13:28 PM UTC-6, jmcquown wrote:
>
> >> On 12/25/2012 11:58 AM, Bryan wrote:
>
> >>
>
> >>> On Sunday, December 23, 2012 4:52:51 PM UTC-6, Ophelia wrote:
>
> >>
>
> >>>> Please would posters here be so kind as to share their favourite meat loaf
>
> >>
>
> >>>>
>
> >>
>
> >>>> recipes? I have tried a couple and didn't like them much. Reading here I
>
> >>
>
> >>>>
>
> >>
>
> >>>> see that it is a favourite for many and I would love to find something
>
> >>
>
> >>>>
>
> >>
>
> >>>> really good
>
> >>
>
> >>>>
>
> >>
>
> >>> Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this, a little of that, packets of dried soup mix, ketchup, and any number of horrors. Read on, and you'll see.
>
> >>
>
> >>>
>
> >>
>
> >>> --Bryan
>
> >>
>
> >>>
>
> >>
>
> >> I have a fairly consistent method for meatloaf and it doesn't involve
>
> >>
>
> >> dried soup mix. I saute whatever fresh vegetables I have on hand
>
> >>
>
> >> ("mustgovian" onion, bell pepper, celery, carrots, garlic.) The binder
>
> >>
>
> >> I use isn't bread, dried crumbs or soda crackers. I like oatmeal. YMMV.
>
> >>
>
> >> I do add cubed pieces of sharp cheese sometimes. I don't like meat
>
> >>
>
> >> loaf topped with tomato sauce. That seems to be a popular US thing. I
>
> >>
>
> >> have made it with a little bottled seafood cocktail sauce mixed in.
>
> >>
>
> > "Bottled seafood cocktail sauce mixed in" falls into the "horrors" category.
>
> >>
>
> >> Jill
>
> >
>
> Don't knock it until you've tried it. I find salsas to fall into the
>
> "horrors" category, too, but lots of people love it.
>
Putting salsas into meatloaf is awful too.
>
> Jill

--Bryan

"jmcquown" > wrote in message
...

>> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and
>> onion' dried and mixed with dry breadcrumbs. Is that what you mean?
>> Sorry about that. I suppose I was thinking you meant something specific
>>
> She spent too much time in Japan Yes, you could use that sage & onion
> dried breadcrumb mixture. Or anything you'd use to stuff a turkey

Ahhhhh understood) Thanks I have a piece of rump beef in the freezer.
I will mince/grind it ... what would you add? Should I mince some pork too?

I have most veggies, I have mushroom ketchup (not thick like tomato ketchup)
It is more like Worcester sauce, I do have Worcester sauce too. I have
fresh onion, dried onions, oatmeal, homemade fresh whole meal breadcrumbs
.... I have dried herbs ..

What do you think? I shall try a couple of the recipes posted here, but for
the moment, using what I have in ...?

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"jmcquown" > wrote in message
...

>> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and
>> onion' dried and mixed with dry breadcrumbs. Is that what you mean?
>> Sorry about that. I suppose I was thinking you meant something specific
>>
> She spent too much time in Japan Yes, you could use that sage & onion
> dried breadcrumb mixture. Or anything you'd use to stuff a turkey

Ahhhhh understood) Thanks I have a piece of rump beef in the freezer.
I will mince/grind it ... what would you add? Should I mince some pork too?

I have most veggies, I have mushroom ketchup (not thick like tomato ketchup)
It is more like Worcester sauce, I do have Worcester sauce too. I have
fresh onion, dried onions, dried herbs, garlic chopped in white wine
vinegar, oatmeal,
fresh whole wheat homemade breadcrumbs

I shall try a couple of the recipes posted here, but for the moment, using
what I have in ...?

What do you think?
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