On 18 Dec 2013 18:46:36 GMT, Wayne Boatwright
> wrote:

> I make a pretty tasty old-fashioned meatloaf, if I do say so myself.
> However, it invariably wants to fall apart when I slice it, and I can't
> figure out what I'm doing wrong. (Years ago when I made meatloaf this
> usually didn't happen.)
>
> I have tried varying the amount of bread or cracker crumbs, the number
> of eggs and other additions, etc., but to no avail.
>
> Any ideas as to what's wrong with this?
>
> This is the basic meatloaf I always start with:
>
> 1 Egg
> 1/3 Cup Chili Sauce
> 1 Teaspoon Worcestershire Sauce
> 1/2 Teaspoon Dry Mustard
> 1/2 Teaspon Salt
> 1/2 Teaspoon Black Pepper
> 1/4 Teaspoon Garlic Powder
> 1 Pound Ground Beef (or 2/3 beef and 1/3 pork)
> 1/3 Cup Chopped Onion
> 1/4 Cup Chopped Green Pepper
> 13 Saltine Crackers, finely crushed
> 1 Tablespoon Chili Sauce
>
> Preeheat oven to 350° F.
>
> Whisk together the egg, chili sauce, Worcestershire sauce, dry mustard,
> salt, black pepper, and garlic powder. Set aside.
>
> Crumble ground beef into large mixing bowl.
>
> Add chopped onion, chopped green pepper, and crushed crackers.
>
> Toss meat mixture together with two forks until all ingredients are
> well distributed.
>
> Add reserved egg mixture and mix thoroughly with hands.
>
> Shape into an oval loaf and place in baking dish.
>
> Smooth top and spread 1 tablespoon chili sauce evenly over surface.
>
> Bake in lower third of oven for 1 hour, 15 minutes, or until nicely
> brown and juices run clear.
>
> Remove from oven and cover with aluminum foil. Allow to stand 15
> minutes before slicing.

Your recipe looks good to me, of course I don't use all that stuff.
My chili sauce goes on top, not in (no green pepper at all) and
usually no bread crumbs although I do like the sound of "cracker
crumbs". Maybe the fat content of the meat you use has changed and
that has something to do with it.

--
Food is an important part of a balanced diet.

85/15 is what I always use. And I do make a lot of meatloaves.



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On 18 Dec 2013 19:23:50 GMT, Wayne Boatwright
> wrote:

> On Wed 18 Dec 2013 12:04:36p, sf told us...
>
> >
> > Your recipe looks good to me, of course I don't use all that
> > stuff. My chili sauce goes on top, not in (no green pepper at all)
> > and usually no bread crumbs although I do like the sound of
> > "cracker crumbs". Maybe the fat content of the meat you use has
> > changed and that has something to do with it.
> >
>
> Thanks!
>
> Do you think perhaps I should use meat with a higher fat content? I
> generally buy 85/15 ground beef from a butcher shop, as they grind it
> for me.
>
> Oh, I do usually use the cracker crumbs rather than bread.

Logic tells me that 85/15 should work! I'd say add another egg and
see what happens, but I never use more than one egg for one pound of
meat. Sorry I can't help you more than that!

--
Food is an important part of a balanced diet.

"Wayne Boatwright" > wrote in message
. 190.71...
> On Wed 18 Dec 2013 12:04:36p, sf told us...
>
>> On 18 Dec 2013 18:46:36 GMT, Wayne Boatwright
>> > wrote:
>>
>>> I make a pretty tasty old-fashioned meatloaf, if I do say so
>>> myself. However, it invariably wants to fall apart when I slice
>>> it, and I can't figure out what I'm doing wrong. (Years ago when
>>> I made meatloaf this usually didn't happen.)
>>>
>>> I have tried varying the amount of bread or cracker crumbs, the
>>> number of eggs and other additions, etc., but to no avail.
>>>
>>> Any ideas as to what's wrong with this?
>>>
>>> This is the basic meatloaf I always start with:
>>>
>>> 1 Egg
>>> 1/3 Cup Chili Sauce
>>> 1 Teaspoon Worcestershire Sauce
>>> 1/2 Teaspoon Dry Mustard
>>> 1/2 Teaspon Salt
>>> 1/2 Teaspoon Black Pepper
>>> 1/4 Teaspoon Garlic Powder
>>> 1 Pound Ground Beef (or 2/3 beef and 1/3 pork)
>>> 1/3 Cup Chopped Onion
>>> 1/4 Cup Chopped Green Pepper
>>> 13 Saltine Crackers, finely crushed
>>> 1 Tablespoon Chili Sauce
>>>
>>> Preeheat oven to 350° F.
>>>
>>> Whisk together the egg, chili sauce, Worcestershire sauce, dry
>>> mustard, salt, black pepper, and garlic powder. Set aside.
>>>
>>> Crumble ground beef into large mixing bowl.
>>>
>>> Add chopped onion, chopped green pepper, and crushed crackers.
>>>
>>> Toss meat mixture together with two forks until all ingredients
>>> are well distributed.
>>>
>>> Add reserved egg mixture and mix thoroughly with hands.
>>>
>>> Shape into an oval loaf and place in baking dish.
>>>
>>> Smooth top and spread 1 tablespoon chili sauce evenly over
>>> surface.
>>>
>>> Bake in lower third of oven for 1 hour, 15 minutes, or until
>>> nicely brown and juices run clear.
>>>
>>> Remove from oven and cover with aluminum foil. Allow to stand 15
>>> minutes before slicing.
>>
>> Your recipe looks good to me, of course I don't use all that
>> stuff. My chili sauce goes on top, not in (no green pepper at all)
>> and usually no bread crumbs although I do like the sound of
>> "cracker crumbs". Maybe the fat content of the meat you use has
>> changed and that has something to do with it.
>>
>
> Thanks!
>
> Do you think perhaps I should use meat with a higher fat content? I
> generally buy 85/15 ground beef from a butcher shop, as they grind it
> for me.
>
> Oh, I do usually use the cracker crumbs rather than bread.

My mom always made hers with very fatty meat. I couldn't believe how much
fat had to be sucked out with the turkey baster. I always use very lean
meat now.

"Julie Bove" > wrote in message
...
>
> "Wayne Boatwright" > wrote in message
> . 190.71...
>> On Wed 18 Dec 2013 12:04:36p, sf told us...
>>
>>> On 18 Dec 2013 18:46:36 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>> I make a pretty tasty old-fashioned meatloaf, if I do say so
>>>> myself. However, it invariably wants to fall apart when I slice
>>>> it, and I can't figure out what I'm doing wrong. (Years ago when
>>>> I made meatloaf this usually didn't happen.)
>>>>
>>>> I have tried varying the amount of bread or cracker crumbs, the
>>>> number of eggs and other additions, etc., but to no avail.
>>>>
>>>> Any ideas as to what's wrong with this?
>>>>
>>>> This is the basic meatloaf I always start with:
>>>>
>>>> 1 Egg
>>>> 1/3 Cup Chili Sauce
>>>> 1 Teaspoon Worcestershire Sauce
>>>> 1/2 Teaspoon Dry Mustard
>>>> 1/2 Teaspon Salt
>>>> 1/2 Teaspoon Black Pepper
>>>> 1/4 Teaspoon Garlic Powder
>>>> 1 Pound Ground Beef (or 2/3 beef and 1/3 pork)
>>>> 1/3 Cup Chopped Onion
>>>> 1/4 Cup Chopped Green Pepper
>>>> 13 Saltine Crackers, finely crushed
>>>> 1 Tablespoon Chili Sauce
>>>>
>>>> Preeheat oven to 350° F.
>>>>
>>>> Whisk together the egg, chili sauce, Worcestershire sauce, dry
>>>> mustard, salt, black pepper, and garlic powder. Set aside.
>>>>
>>>> Crumble ground beef into large mixing bowl.
>>>>
>>>> Add chopped onion, chopped green pepper, and crushed crackers.
>>>>
>>>> Toss meat mixture together with two forks until all ingredients
>>>> are well distributed.
>>>>
>>>> Add reserved egg mixture and mix thoroughly with hands.
>>>>
>>>> Shape into an oval loaf and place in baking dish.
>>>>
>>>> Smooth top and spread 1 tablespoon chili sauce evenly over
>>>> surface.
>>>>
>>>> Bake in lower third of oven for 1 hour, 15 minutes, or until
>>>> nicely brown and juices run clear.
>>>>
>>>> Remove from oven and cover with aluminum foil. Allow to stand 15
>>>> minutes before slicing.
>>>
>>> Your recipe looks good to me, of course I don't use all that
>>> stuff. My chili sauce goes on top, not in (no green pepper at all)
>>> and usually no bread crumbs although I do like the sound of
>>> "cracker crumbs". Maybe the fat content of the meat you use has
>>> changed and that has something to do with it.
>>>
>>
>> Thanks!
>>
>> Do you think perhaps I should use meat with a higher fat content? I
>> generally buy 85/15 ground beef from a butcher shop, as they grind it
>> for me.
>>
>> Oh, I do usually use the cracker crumbs rather than bread.
>
> My mom always made hers with very fatty meat. I couldn't believe how much
> fat had to be sucked out with the turkey baster. I always use very lean
> meat now.

I prefer to use fatty meat. When it cooks the fat melts out (hence you
being able to remove it with the turkey baster) and gives it all the flavour
so you are not actually eating it.

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

On 19 Dec 2013 21:17:29 GMT, Wayne Boatwright
> wrote:

> Yes, I've seen those, but I eally prefer meatloaf _not_ baked in a
> loaf pan, rather a hand-shaped oval baked in a larger baking pan.

I like cooking mine in a big cast iron skillet too.

--
Food is an important part of a balanced diet.

On 19 Dec 2013 21:15:50 GMT, Wayne Boatwright
> wrote:

> Well, it certainly requires fat, and I always use 85/15 beef, and
> sometimes add ground pork, which should have enough fat as well.

I use a leaner beef and add the ground pork to it (+ veal when I can
find it and am willing to pay the price they're asking for it).

--
Food is an important part of a balanced diet.

On 20 Dec 2013 07:13:31 GMT, Wayne Boatwright
> wrote:

> On Thu 19 Dec 2013 03:23:28p, sf told us...
>
> > On 19 Dec 2013 21:15:50 GMT, Wayne Boatwright
> > > wrote:
> >
> >> Well, it certainly requires fat, and I always use 85/15 beef, and
> >> sometimes add ground pork, which should have enough fat as well.
> >
> > I use a leaner beef and add the ground pork to it (+ veal when I
> > can find it and am willing to pay the price they're asking for
> > it).
> >
>
> When I lived in Ohio I could almost always find a beef, pork, and
> veal meatloaf mixture at our supermarket. They had a great meat
> department and aged their own meat, quite unlike the typical
> supermarkets around here.

We used to be able to buy that too. I don't know if it's because we
live in the PC "West" or if it's just a sign of the times and that's
how they keep the cost down, but meatloaf mix doesn't have veal in it
anymore - at least here. What I find now is a mixture of beef and
pork with some sort of seasoning in it. Don't know about you, but
that's not what I want.

--
Food is an important part of a balanced diet.

On 12/20/2013 8:56 AM, sf wrote:
> On 20 Dec 2013 07:13:31 GMT, Wayne Boatwright
> > wrote:
>
>>> On 19 Dec 2013 21:15:50 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>
>> When I lived in Ohio I could almost always find a beef, pork, and
>> veal meatloaf mixture at our supermarket. They had a great meat
>> department and aged their own meat, quite unlike the typical
>> supermarkets around here.
>
> We used to be able to buy that too. I don't know if it's because we
> live in the PC "West" or if it's just a sign of the times and that's
> how they keep the cost down, but meatloaf mix doesn't have veal in it
> anymore - at least here. What I find now is a mixture of beef and
> pork with some sort of seasoning in it. Don't know about you, but
> that's not what I want.
>
I haven't seen that triple combo meatloaf mix in a while, either. And
no thanks to pre-seasoned. I'll season it myself, thanks!

Jill

On Fri, 20 Dec 2013 10:01:03 -0500, jmcquown >
wrote:

> On 12/20/2013 8:56 AM, sf wrote:
> > On 20 Dec 2013 07:13:31 GMT, Wayne Boatwright
> > > wrote:
> >
> >>> On 19 Dec 2013 21:15:50 GMT, Wayne Boatwright
> >>> > wrote:
> >>>
> >>
> >> When I lived in Ohio I could almost always find a beef, pork, and
> >> veal meatloaf mixture at our supermarket. They had a great meat
> >> department and aged their own meat, quite unlike the typical
> >> supermarkets around here.
> >
> > We used to be able to buy that too. I don't know if it's because we
> > live in the PC "West" or if it's just a sign of the times and that's
> > how they keep the cost down, but meatloaf mix doesn't have veal in it
> > anymore - at least here. What I find now is a mixture of beef and
> > pork with some sort of seasoning in it. Don't know about you, but
> > that's not what I want.
> >
> I haven't seen that triple combo meatloaf mix in a while, either. And
> no thanks to pre-seasoned. I'll season it myself, thanks!
>
Thanks, it must not be regional then. It's probably due more to
economics.


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On 20 Dec 2013 07:13:31 GMT, Wayne Boatwright
> > wrote:
>
>> On Thu 19 Dec 2013 03:23:28p, sf told us...
>>
>> > On 19 Dec 2013 21:15:50 GMT, Wayne Boatwright
>> > > wrote:
>> >
>> >> Well, it certainly requires fat, and I always use 85/15 beef, and
>> >> sometimes add ground pork, which should have enough fat as well.
>> >
>> > I use a leaner beef and add the ground pork to it (+ veal when I
>> > can find it and am willing to pay the price they're asking for
>> > it).
>> >
>>
>> When I lived in Ohio I could almost always find a beef, pork, and
>> veal meatloaf mixture at our supermarket. They had a great meat
>> department and aged their own meat, quite unlike the typical
>> supermarkets around here.
>
> We used to be able to buy that too. I don't know if it's because we
> live in the PC "West" or if it's just a sign of the times and that's
> how they keep the cost down, but meatloaf mix doesn't have veal in it
> anymore - at least here. What I find now is a mixture of beef and
> pork with some sort of seasoning in it. Don't know about you, but
> that's not what I want.

I don't even see much veal sold here

"jmcquown" > wrote in message
...
> On 12/20/2013 8:56 AM, sf wrote:
>> On 20 Dec 2013 07:13:31 GMT, Wayne Boatwright
>> > wrote:
>>
>>>> On 19 Dec 2013 21:15:50 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>
>>> When I lived in Ohio I could almost always find a beef, pork, and
>>> veal meatloaf mixture at our supermarket. They had a great meat
>>> department and aged their own meat, quite unlike the typical
>>> supermarkets around here.
>>
>> We used to be able to buy that too. I don't know if it's because we
>> live in the PC "West" or if it's just a sign of the times and that's
>> how they keep the cost down, but meatloaf mix doesn't have veal in it
>> anymore - at least here. What I find now is a mixture of beef and
>> pork with some sort of seasoning in it. Don't know about you, but
>> that's not what I want.
>>
> I haven't seen that triple combo meatloaf mix in a while, either. And no
> thanks to pre-seasoned. I'll season it myself, thanks!

Amen! One reason that I like to do my own but I know not everyone can!


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

On 12/20/2013 10:21 AM, sf wrote:
> On Fri, 20 Dec 2013 10:01:03 -0500, jmcquown >
> wrote:
>
>> On 12/20/2013 8:56 AM, sf wrote:
>>> On 20 Dec 2013 07:13:31 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>> On 19 Dec 2013 21:15:50 GMT, Wayne Boatwright
>>>>> > wrote:
>>>>>
>>>>
>>>> When I lived in Ohio I could almost always find a beef, pork, and
>>>> veal meatloaf mixture at our supermarket. They had a great meat
>>>> department and aged their own meat, quite unlike the typical
>>>> supermarkets around here.
>>>
>>> We used to be able to buy that too. I don't know if it's because we
>>> live in the PC "West" or if it's just a sign of the times and that's
>>> how they keep the cost down, but meatloaf mix doesn't have veal in it
>>> anymore - at least here. What I find now is a mixture of beef and
>>> pork with some sort of seasoning in it. Don't know about you, but
>>> that's not what I want.
>>>
>> I haven't seen that triple combo meatloaf mix in a while, either. And
>> no thanks to pre-seasoned. I'll season it myself, thanks!
>>
> Thanks, it must not be regional then. It's probably due more to
> economics.
>
>
Could be, sf. Yeah, the grocery store economics. I'm sure if I asked
they'd grind some veal for me. (They do sell veal chops and other cuts
of veal). I think people around here never heard of using three cuts of
ground meat for meatloaf. Or maybe they just don't like meatloaf.

Jill

On 2013-12-20 12:28 PM, jmcquown wrote:

>> Thanks, it must not be regional then. It's probably due more to
>> economics.
>>
>>
> Could be, sf. Yeah, the grocery store economics. I'm sure if I asked
> they'd grind some veal for me. (They do sell veal chops and other cuts
> of veal). I think people around here never heard of using three cuts of
> ground meat for meatloaf. Or maybe they just don't like meatloaf.


It is more likely a matter of customer demand. I live in an area where
there are a lot of Italians. I have two grocery stores from the same
chain within 4 miles of our house. One is in our town, which is mainly
anglo. The other is in the adjacent, which has a significant Italian
community. The one in out town rarely has veal, or has it in small
quantities. The one in the city always has veal and in a variety of cuts.

I have not looked for the veal, pork and beef mixture in the store, but
it used to be available most of the time ... in the city store, not in
the town.

I get my ground meat from my local Dutch butcher, a mixture of beef and
pork. It makes great burgers and meatloaf. The veal mixture is more
often used in meatballs. There are a lot or recipes for tourtiere that
use the three meat mixture, but the people I know who make it use either
beef or the beef and pork mixture.

On 12/20/2013 12:28 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 12/20/2013 8:56 AM, sf wrote:
>>> On 20 Dec 2013 07:13:31 GMT, Wayne Boatwright
>>> > wrote:
>>>
>>>>> On 19 Dec 2013 21:15:50 GMT, Wayne Boatwright
>>>>> > wrote:
>>>>>
>>>>
>>>> When I lived in Ohio I could almost always find a beef, pork, and
>>>> veal meatloaf mixture at our supermarket. They had a great meat
>>>> department and aged their own meat, quite unlike the typical
>>>> supermarkets around here.
>>>
>>> We used to be able to buy that too. I don't know if it's because we
>>> live in the PC "West" or if it's just a sign of the times and that's
>>> how they keep the cost down, but meatloaf mix doesn't have veal in it
>>> anymore - at least here. What I find now is a mixture of beef and
>>> pork with some sort of seasoning in it. Don't know about you, but
>>> that's not what I want.
>>>
>> I haven't seen that triple combo meatloaf mix in a while, either. And
>> no thanks to pre-seasoned. I'll season it myself, thanks!
>
> Amen! One reason that I like to do my own but I know not everyone can!
>
>
Sheldon hasn't shown up to talk about 'mystery meat'. I wonder why?

Jill

"jmcquown" > wrote in message
...
> On 12/20/2013 12:28 PM, Ophelia wrote:
>>
>>
>> "jmcquown" > wrote in message
>> ...
>>> On 12/20/2013 8:56 AM, sf wrote:
>>>> On 20 Dec 2013 07:13:31 GMT, Wayne Boatwright
>>>> > wrote:
>>>>
>>>>>> On 19 Dec 2013 21:15:50 GMT, Wayne Boatwright
>>>>>> > wrote:
>>>>>>
>>>>>
>>>>> When I lived in Ohio I could almost always find a beef, pork, and
>>>>> veal meatloaf mixture at our supermarket. They had a great meat
>>>>> department and aged their own meat, quite unlike the typical
>>>>> supermarkets around here.
>>>>
>>>> We used to be able to buy that too. I don't know if it's because we
>>>> live in the PC "West" or if it's just a sign of the times and that's
>>>> how they keep the cost down, but meatloaf mix doesn't have veal in it
>>>> anymore - at least here. What I find now is a mixture of beef and
>>>> pork with some sort of seasoning in it. Don't know about you, but
>>>> that's not what I want.
>>>>
>>> I haven't seen that triple combo meatloaf mix in a while, either. And
>>> no thanks to pre-seasoned. I'll season it myself, thanks!
>>
>> Amen! One reason that I like to do my own but I know not everyone can!
>>
>>
> Sheldon hasn't shown up to talk about 'mystery meat'. I wonder why?

Maybe he has popped out to boot camp?
--
http://www.helpforheroes.org.uk/shop/

On Fri, 20 Dec 2013 18:30:18 -0000, "Ophelia"
> wrote:

>
>
> "jmcquown" > wrote in message
> ...
> >>
> >>
> > Sheldon hasn't shown up to talk about 'mystery meat'. I wonder why?
>
> Maybe he has popped out to boot camp?

Maybe he killed the thread, maybe he has finally learned to shut his
big fat trap when the subject comes up.

--
Food is an important part of a balanced diet.

jmcquown wrote:
>
> I think people around here never heard of using three cuts of
> ground meat for meatloaf. Or maybe they just don't like meatloaf.

I've only used ground beef for meatloaf and it turns out fine.
I once tried a combo of ground beef and pork for spaghetti sauce from
recommendations here on RFC. It ruined the entire batch. Never
again...only ground beast from now on.

G.

On 12/20/2013 6:54 PM, Gary wrote:
> jmcquown wrote:
>>
>> I think people around here never heard of using three cuts of
>> ground meat for meatloaf. Or maybe they just don't like meatloaf.
>
> I've only used ground beef for meatloaf and it turns out fine.
> I once tried a combo of ground beef and pork for spaghetti sauce from
> recommendations here on RFC. It ruined the entire batch. Never
> again...only ground beast from now on.
>
> G.
>
How did it ruin it? We use it all the time, often with veal 50-25-25.
Good texture, very little taste difference.

On Fri, 20 Dec 2013 18:54:41 -0500, Gary > wrote:

>jmcquown wrote:
>>
>> I think people around here never heard of using three cuts of
>> ground meat for meatloaf. Or maybe they just don't like meatloaf.
>
>I've only used ground beef for meatloaf and it turns out fine.
>I once tried a combo of ground beef and pork for spaghetti sauce from
>recommendations here on RFC. It ruined the entire batch. Never
>again...only ground beast from now on.

I don't like meat loaf with a mix of different meats either, I mostly
do all beef. However I like an all pork meat loaf, or an all chicken
breast meat loaf... even an all seafood meat loaf... a cod fish meat
loaf is excellent... I also like an all canned salmon meat loaf. There
are many meat loafs sold at the deli, olive loaf is a favorite, I like
many of them, pepper loaf is very good, so is head cheese, too many to
list. I save the beef and pork mix for meat balls but only if they
are braised in sauce. I don't like ground veal at all... but I do
like a plump stuffed breast of veal.

On 12/20/2013 7:28 AM, jmcquown wrote:
> Could be, sf. Yeah, the grocery store economics. I'm sure if I asked
> they'd grind some veal for me. (They do sell veal chops and other cuts
> of veal). I think people around here never heard of using three cuts of
> ground meat for meatloaf. Or maybe they just don't like meatloaf.
>
> Jill
Of course, I've mixed pork and beef together. I highly recommend it. No
veal for me please, the idea of eating the flesh of suckling babies
makes my flesh crawl.

On 12/20/2013 9:35 PM, dsi1 wrote:
> On 12/20/2013 7:28 AM, jmcquown wrote:
>> Could be, sf. Yeah, the grocery store economics. I'm sure if I asked
>> they'd grind some veal for me. (They do sell veal chops and other cuts
>> of veal). I think people around here never heard of using three cuts of
>> ground meat for meatloaf. Or maybe they just don't like meatloaf.
>>
>> Jill
> Of course, I've mixed pork and beef together. I highly recommend it. No
> veal for me please, the idea of eating the flesh of suckling babies
> makes my flesh crawl.

No offense, but I'll have your share of the veal piccata, if you don't mind.

Jill

On 12/20/2013 9:35 PM, dsi1 wrote:

> Of course, I've mixed pork and beef together. I highly recommend it. No
> veal for me please, the idea of eating the flesh of suckling babies
> makes my flesh crawl.

But eating mom and dad is OK?

They are no longer the suckling babies of old, but they are fed a lot of
milk products. They are formula fed and weigh 500# or so.

On 12/20/2013 5:45 PM, jmcquown wrote:
> On 12/20/2013 9:35 PM, dsi1 wrote:
>> On 12/20/2013 7:28 AM, jmcquown wrote:
>>> Could be, sf. Yeah, the grocery store economics. I'm sure if I asked
>>> they'd grind some veal for me. (They do sell veal chops and other cuts
>>> of veal). I think people around here never heard of using three cuts of
>>> ground meat for meatloaf. Or maybe they just don't like meatloaf.
>>>
>>> Jill
>> Of course, I've mixed pork and beef together. I highly recommend it. No
>> veal for me please, the idea of eating the flesh of suckling babies
>> makes my flesh crawl.
>
> No offense, but I'll have your share of the veal piccata, if you don't
> mind.
>
> Jill

I don't mind. The mere thought of a plate of veal gives me the willies.

On 12/20/2013 5:48 PM, Ed Pawlowski wrote:
> On 12/20/2013 9:35 PM, dsi1 wrote:
>
>> Of course, I've mixed pork and beef together. I highly recommend it. No
>> veal for me please, the idea of eating the flesh of suckling babies
>> makes my flesh crawl.
>
> But eating mom and dad is OK?

Why yes, it is OK to eat mommy and daddy animals but I'm sure that God
forbids eating babies, if it ain't in the bible, it sure outta be.

>
> They are no longer the suckling babies of old, but they are fed a lot of
> milk products. They are formula fed and weigh 500# or so.

On 2013-12-21 2:05 AM, dsi1 wrote:

> Why yes, it is OK to eat mommy and daddy animals but I'm sure that God
> forbids eating babies, if it ain't in the bible, it sure outta be.
>
>>
>> They are no longer the suckling babies of old, but they are fed a lot of
>> milk products. They are formula fed and weigh 500# or so.
>


If you eat chicken or duck it is likely younger than the veal calf.

On 12/21/2013 4:38 AM, Dave Smith wrote:
> On 2013-12-21 2:05 AM, dsi1 wrote:
>
>> Why yes, it is OK to eat mommy and daddy animals but I'm sure that God
>> forbids eating babies, if it ain't in the bible, it sure outta be.
>>
>>>
>>> They are no longer the suckling babies of old, but they are fed a lot of
>>> milk products. They are formula fed and weigh 500# or so.
>>
>
>
> If you eat chicken or duck it is likely younger than the veal calf.

Hmmm... this makes little sense on several different levels.

On 12/21/13 12:20 PM, dsi1 wrote:

>> If you eat chicken or duck it is likely younger than the veal calf.
>
> Hmmm... this makes little sense on several different levels.

Oh? How so?

Veal calves, typically 20-22 weeks old; broiler chickens, usually 9-12
weeks old.

-- Larry

On 2013-12-22 3:19 PM, pltrgyst wrote:
> On 12/21/13 12:20 PM, dsi1 wrote:
>
>>> If you eat chicken or duck it is likely younger than the veal calf.
>>
>> Hmmm... this makes little sense on several different levels.
>
> Oh? How so?
>
> Veal calves, typically 20-22 weeks old; broiler chickens, usually 9-12
> weeks old.
>

I'm glad someone here understands. I wasn't going to bother explaining it.

On 12/22/2013 10:19 AM, pltrgyst wrote:
> On 12/21/13 12:20 PM, dsi1 wrote:
>
>>> If you eat chicken or duck it is likely younger than the veal calf.
>>
>> Hmmm... this makes little sense on several different levels.
>
> Oh? How so?

Ha ha, I got you guys on my list, now. Instead of me 'splaining it to
you, why not figure it out for yourself why the age of an animal or any
living creature has no bearing on maturity. I can lay it out for you
just fine but I'd rather not waste my valuable time.

>
> Veal calves, typically 20-22 weeks old; broiler chickens, usually 9-12
> weeks old.
>
> -- Larry
>

On 2013-12-22 4:03 PM, dsi1 wrote:
> On 12/22/2013 10:19 AM, pltrgyst wrote:
>> On 12/21/13 12:20 PM, dsi1 wrote:
>>
>>>> If you eat chicken or duck it is likely younger than the veal calf.
>>>
>>> Hmmm... this makes little sense on several different levels.
>>
>> Oh? How so?
>
> Ha ha, I got you guys on my list, now. Instead of me 'splaining it to
> you, why not figure it out for yourself why the age of an animal or any
> living creature has no bearing on maturity. I can lay it out for you
> just fine but I'd rather not waste my valuable time.

Sure. Chickens and ducks acquire so much world experience that they are
mature at age 9 weeks. They might be a challenge for some people here.




>
>>
>> Veal calves, typically 20-22 weeks old; broiler chickens, usually 9-12
>> weeks old.

On 12/22/2013 11:32 AM, Dave Smith wrote:
> On 2013-12-22 4:03 PM, dsi1 wrote:
>> On 12/22/2013 10:19 AM, pltrgyst wrote:
>>> On 12/21/13 12:20 PM, dsi1 wrote:
>>>
>>>>> If you eat chicken or duck it is likely younger than the veal calf.
>>>>
>>>> Hmmm... this makes little sense on several different levels.
>>>
>>> Oh? How so?
>>
>> Ha ha, I got you guys on my list, now. Instead of me 'splaining it to
>> you, why not figure it out for yourself why the age of an animal or any
>> living creature has no bearing on maturity. I can lay it out for you
>> just fine but I'd rather not waste my valuable time.
>
> Sure. Chickens and ducks acquire so much world experience that they are
> mature at age 9 weeks. They might be a challenge for some people here.

Ha ha, that's so wrong on several different levels. :-)

>
>
>
>
>>
>>>
>>> Veal calves, typically 20-22 weeks old; broiler chickens, usually 9-12
>>> weeks old.
>

On 12/22/13 4:03 PM, dsi1 wrote:

> Ha ha, I got you guys on my list, now. Instead of me 'splaining it to
> you, why not figure it out for yourself why the age of an animal or any
> living creature has no bearing on maturity. I can lay it out for you
> just fine but I'd rather not waste my valuable time.

We're not talking about the maturity of animals, you dummy. We're
discussing the absurdity of some people's sensibilities regarding eating
tender young animals.

Your time isn't worth squat to me. Nor, I suspect, to anyone else,
including your supervisor on the ditch-digging brigade.

-- Larry

On 2013-12-22 8:24 PM, pltrgyst wrote:
> On 12/22/13 4:03 PM, dsi1 wrote:
>
>> Ha ha, I got you guys on my list, now. Instead of me 'splaining it to
>> you, why not figure it out for yourself why the age of an animal or any
>> living creature has no bearing on maturity. I can lay it out for you
>> just fine but I'd rather not waste my valuable time.
>
> We're not talking about the maturity of animals, you dummy. We're
> discussing the absurdity of some people's sensibilities regarding eating
> tender young animals.
>

They are being raised for food. Their lives are great, and they just go
downhill as they get older. They may be better off to be slaughtered
before they have to endure all that.

"Dave Smith" > wrote in message
...
> On 2013-12-22 8:24 PM, pltrgyst wrote:
>> On 12/22/13 4:03 PM, dsi1 wrote:
>>
>>> Ha ha, I got you guys on my list, now. Instead of me 'splaining it to
>>> you, why not figure it out for yourself why the age of an animal or any
>>> living creature has no bearing on maturity. I can lay it out for you
>>> just fine but I'd rather not waste my valuable time.
>>
>> We're not talking about the maturity of animals, you dummy. We're
>> discussing the absurdity of some people's sensibilities regarding eating
>> tender young animals.
>>
>
> They are being raised for food. Their lives are great, and they just go
> downhill as they get older. They may be better off to be slaughtered
> before they have to endure all that.

I am happy when they have had a good life, but now there are many reports of
animals lined up in a barn thingy with no light or sun and all they have to
do is eat and get fat .. and then they are killed early.

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

On 2013-12-23 8:38 AM, Ophelia wrote:
>
>
> "Dave Smith" > wrote in message
>
>>
>> They are being raised for food. Their lives are great, and they just
>> go downhill as they get older. They may be better off to be
>> slaughtered before they have to endure all that.
>
> I am happy when they have had a good life, but now there are many
> reports of animals lined up in a barn thingy with no light or sun and
> all they have to do is eat and get fat .. and then they are killed early.
>


Eggs are produced by chickens that spend their lives in a small cage
with a hole large enough for them to get the food off the conveyor and
one for the egg to roll out for collection. The fryers are purchased
freshly hatched and released into a barn that has been prepped and
equipped with heating lights and feed and water stations. They run
loose in there for 2-3 months and then they are rounded up and hauled
away for processing. Then the barn cleaners go in to scrap up all the
manure, wash it down and get it ready for the next batch.

"Dave Smith" > wrote in message
...
> On 2013-12-23 8:38 AM, Ophelia wrote:
>>
>>
>> "Dave Smith" > wrote in message
>>
>>>
>>> They are being raised for food. Their lives are great, and they just
>>> go downhill as they get older. They may be better off to be
>>> slaughtered before they have to endure all that.
>>
>> I am happy when they have had a good life, but now there are many
>> reports of animals lined up in a barn thingy with no light or sun and
>> all they have to do is eat and get fat .. and then they are killed early.
>>
>
>
> Eggs are produced by chickens that spend their lives in a small cage with
> a hole large enough for them to get the food off the conveyor and one for
> the egg to roll out for collection. The fryers are purchased freshly
> hatched and released into a barn that has been prepped and equipped with
> heating lights and feed and water stations. They run loose in there for
> 2-3 months and then they are rounded up and hauled away for processing.
> Then the barn cleaners go in to scrap up all the manure, wash it down and
> get it ready for the next batch.

Yes

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

On 12/22/2013 3:24 PM, pltrgyst wrote:
> On 12/22/13 4:03 PM, dsi1 wrote:
>
>> Ha ha, I got you guys on my list, now. Instead of me 'splaining it to
>> you, why not figure it out for yourself why the age of an animal or any
>> living creature has no bearing on maturity. I can lay it out for you
>> just fine but I'd rather not waste my valuable time.
>
> We're not talking about the maturity of animals, you dummy. We're
> discussing the absurdity of some people's sensibilities regarding eating
> tender young animals.
>
> Your time isn't worth squat to me. Nor, I suspect, to anyone else,
> including your supervisor on the ditch-digging brigade.
>
> -- Larry
>

My post was that I don't want to eat a baby calf. I understand that the
flesh of the milk fed baby cow is tender and succulent. I understand
that compared to other animals, veal calf can have a longer lifespan.
None of this is really relevant.

What you don't understand is that my refusal to eat veal is not based on
whether or not the meat is tasty or the failure of any kind of logical
reasoning or numbers that you might toss out to dissuade me. My reasons
are strictly my own business, not yours.

What I don't understand is your interest in what I will or will not eat.
Do you? Feel free to stuff yourself with veal, veal, veal. It's none of
my business what you shove into that gaping pie hole. :-)

On 12/19/2013 4:15 PM, Wayne Boatwright wrote:

> Well, it certainly requires fat, and I always use 85/15 beef, and
> sometimes add ground pork, which should have enough fat as well.

A bit late, as usual lately, but maybe all that fat is what causes it to
fall apart. If I use a fatty ground mix, you can actually see holes and
cracks in it after it finishes cooking, that's where the fat was. I
probably use mainly 80/20. I can't say I've been successful at making a
loaf that will slice nicely for sandwiches, but that's just my guess.

--
CAPSLOCK–Preventing Login Since 1980.

Cheryl wrote:
>
>A bit late, as usual lately, but maybe all that fat is what causes it to
>fall apart. If I use a fatty ground mix, you can actually see holes and
>cracks in it after it finishes cooking, that's where the fat was. I
>probably use mainly 80/20. I can't say I've been successful at making a
>loaf that will slice nicely for sandwiches, but that's just my guess.

I grind my own beef and I make it fairly lean, maybe 10% fat, and I
add a bit of extra fat in the form of olive oil (no cholesterol) just
enough to lightly coat prior to grinding, actually lubes the grinding
process. I've never had a meat loaf that fell apart. I grind the
veggies and bread crumbs in too. and I add two eggs for each pound of
meat, and I never make a meat loaf using less than five pounds of
meat... not worth the trouble making teeny weenies. If you use pre
ground mystery meat you deserve to have it fall apart... it's the meat
loaf gods punishing you.