On Wednesday, January 7, 2015 3:24:42 AM UTC-8, Ophelia wrote:
> "Janet Wilder" > wrote in message
> eb.com...
> > On 1/6/2015 4:26 PM, Ophelia wrote:
> >> When the recipe states 'breadcrumbs' should they be fresh or dried?
> >>
> >
> > I have used wheat germ in meatloaf with excellent results. Much lower in
> > carbs than breadcrumbs.
>
> Hmm well the crumbs in this recipe will not be a huge part of the whole. I
> do make a wholemeal loaf with seeds and toasted wheat flakes so that might
> be better anyway, yes?
>
>
>
> --
> http://www.helpforheroes.org.uk/shop/



I'm not sure what toasted wheat flakes are unless you mean cereal and I don't think you do. However, long ago when I was newly married I used a recipe I found on the box of Shredded Wheat cereal. If I recall correctly, it said to soak two of the 'pillows' in milk and then add to the beef. I think it was good and I'm not sure why I didn't keep using it, probably wanted to experiment.

If Shredded Wheat is still around, I may try it again.

Nellie

On Wed, 7 Jan 2015 23:13:00 -0000, "Ophelia"
> wrote:

>
>
>"Brooklyn1" > wrote in message
.. .
>> On Wed, 7 Jan 2015 20:47:48 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>>"dsi1" > wrote in message
...
>>>> On Wednesday, January 7, 2015 1:09:54 AM UTC-10, Ophelia wrote:
>>>>> "dsi1" > wrote in message
>>>>> ...
>>>>> > On 1/6/2015 2:12 PM, Ophelia wrote:
>>>>> >>
>>>>> >>
>>>>> >> "dsi1" > wrote in message
>>>>> >> ...
>>>>> >>> On 1/6/2015 1:11 PM, Ophelia wrote:
>>>>> >>>>
>>>>> >>>>
>>>>> >>>> "dsi1" > wrote in message
>>>>> >>>> ...
>>>>> >>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>>>> >>>>>> When the recipe states 'breadcrumbs' should they be fresh or
>>>>> >>>>>> dried?
>>>>> >>>>>>
>>>>> >>>>>
>>>>> >>>>> That would be dried. I buy the stuff in the can. There's not much
>>>>> >>>>> point in making breadcrumbs out of fresh bread for meatloaf - or
>>>>> >>>>> is
>>>>> >>>>> there?
>>>>> >>>>
>>>>> >>>> I don't know, which is why I asked I dehydrate left over bread
>>>>> >>>> and
>>>>> >>>> turn it into crumbs anyway, so I do have both. Why would fresh
>>>>> >>>> not
>>>>> >>>> be
>>>>> >>>> right? Does the dried soak up extra liquid? I haven't made much
>>>>> >>>> meat
>>>>> >>>> loaf. I made some once and it was fine but I can't remember which
>>>>> >>>> breadcrumbs I used
>>>>> >>>>
>>>>> >>>
>>>>> >>> I soak fresh bread to soften it up. I could dry the bread and make
>>>>> >>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>>>>> >>> connoisseur. Pardon my french!
>>>>> >>
>>>>> >> Mais oui So, you use fresh but then soak it? With what? Does it
>>>>> >> not
>>>>> >> end up as mush?
>>>>> >>
>>>>> >
>>>>> > Some people will soak bread in milk, or even evaporated milk. I like
>>>>> > to
>>>>> > use water. When it's soft, I'll squeeze the bread. It feels like a
>>>>> > jellyfish in my hand. I'll soak bread crumbs too. Either way, you end
>>>>> > up
>>>>> > with a mush or a goo. I used to add a ton of water to meatloaf - the
>>>>> > bread
>>>>> > helps retain the water but I've now seen the error of my ways. These
>>>>> > days,
>>>>> > I don't add any eggs to the mix.
>>>>>
>>>>> OK. I've only made it once and it was good but then I forgot all about
>>>>> it.
>>>>> I just saw a recipe which caught my interest. All the veg are pureed
>>>>> in
>>>>> the processor and the meat, crumbs etc added. The veg are carrot,
>>>>> onion,
>>>>> red
>>>>> bell pepper, mushroom and garlic and there is a glaze for adding near
>>>>> the
>>>>> end with sugar, ketchup and mustard!
>>>>>
>>>>> What say you? Does that sound good?
>>>>>
>>>>
>>>> It sounds good to me but then again - it's meatloaf. :-) Adding crumbs
>>>> to
>>>> the pureed vegetables sounds like a good idea. That should soak up the
>>>> execess liquid. Sometimes, if I'm game, I'll add a can of corn. Thanks
>>>> for
>>>> trying this great American dish!
>>>
>>>;-) Actually adding a can of corn sounds very good)
>>
>> I've added canned creamed corn, works well. Even canned baked beans
>> is good in meat loaf, but I push them through the grinder.
>
>I think if I added the corn, I would just like to chop it finely rather than
>puree it.

Grinding doesn't puree, for coarse use a large holed plate.

On Wed, 07 Jan 2015 09:25:48 -0600, Moe DeLoughan >
wrote:

> I make mine with a very small amount of crushed saltine crackers -
> say, 2-3 crackers per pound and a half of meat.

I don't know what it is about saltine crackers, but they seem to add
something special. I have a corn casserole that calls for them that I
don't make very often because I don't keep saltines on hand and have
to plan ahead (something that only happens for holiday meals) if I
want to make it.

--
A kitchen without a cook is just a room.

On 2015-01-07 19:52, sf wrote:

> I don't know what it is about saltine crackers, but they seem to add
> something special. I have a corn casserole that calls for them that I
> don't make very often because I don't keep saltines on hand and have
> to plan ahead (something that only happens for holiday meals) if I
> want to make it.
>
We never have them either and I have to say that I sort of miss them. I
used to love them scrunched up in tomato soup. I also used to like them
with butter and strawberry jam.

"Brooklyn1" > wrote in message
...
> On Wed, 7 Jan 2015 20:47:48 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"dsi1" > wrote in message
...
>>> On Wednesday, January 7, 2015 1:09:54 AM UTC-10, Ophelia wrote:
>>>> "dsi1" > wrote in message
>>>> ...
>>>> > On 1/6/2015 2:12 PM, Ophelia wrote:
>>>> >>
>>>> >>
>>>> >> "dsi1" > wrote in message
>>>> >> ...
>>>> >>> On 1/6/2015 1:11 PM, Ophelia wrote:
>>>> >>>>
>>>> >>>>
>>>> >>>> "dsi1" > wrote in message
>>>> >>>> ...
>>>> >>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>>> >>>>>> When the recipe states 'breadcrumbs' should they be fresh or
>>>> >>>>>> dried?
>>>> >>>>>>
>>>> >>>>>
>>>> >>>>> That would be dried. I buy the stuff in the can. There's not much
>>>> >>>>> point in making breadcrumbs out of fresh bread for meatloaf - or
>>>> >>>>> is
>>>> >>>>> there?
>>>> >>>>
>>>> >>>> I don't know, which is why I asked I dehydrate left over bread
>>>> >>>> and
>>>> >>>> turn it into crumbs anyway, so I do have both. Why would fresh
>>>> >>>> not
>>>> >>>> be
>>>> >>>> right? Does the dried soak up extra liquid? I haven't made much
>>>> >>>> meat
>>>> >>>> loaf. I made some once and it was fine but I can't remember which
>>>> >>>> breadcrumbs I used
>>>> >>>>
>>>> >>>
>>>> >>> I soak fresh bread to soften it up. I could dry the bread and make
>>>> >>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a meatloaf
>>>> >>> connoisseur. Pardon my french!
>>>> >>
>>>> >> Mais oui So, you use fresh but then soak it? With what? Does it
>>>> >> not
>>>> >> end up as mush?
>>>> >>
>>>> >
>>>> > Some people will soak bread in milk, or even evaporated milk. I like
>>>> > to
>>>> > use water. When it's soft, I'll squeeze the bread. It feels like a
>>>> > jellyfish in my hand. I'll soak bread crumbs too. Either way, you end
>>>> > up
>>>> > with a mush or a goo. I used to add a ton of water to meatloaf - the
>>>> > bread
>>>> > helps retain the water but I've now seen the error of my ways. These
>>>> > days,
>>>> > I don't add any eggs to the mix.
>>>>
>>>> OK. I've only made it once and it was good but then I forgot all about
>>>> it.
>>>> I just saw a recipe which caught my interest. All the veg are pureed
>>>> in
>>>> the processor and the meat, crumbs etc added. The veg are carrot,
>>>> onion,
>>>> red
>>>> bell pepper, mushroom and garlic and there is a glaze for adding near
>>>> the
>>>> end with sugar, ketchup and mustard!
>>>>
>>>> What say you? Does that sound good?
>>>>
>>>
>>> It sounds good to me but then again - it's meatloaf. :-) Adding crumbs
>>> to
>>> the pureed vegetables sounds like a good idea. That should soak up the
>>> execess liquid. Sometimes, if I'm game, I'll add a can of corn. Thanks
>>> for
>>> trying this great American dish!
>>
>>;-) Actually adding a can of corn sounds very good)
>
> I've added canned creamed corn, works well. Even canned baked beans
> is good in meat loaf, but I push them through the grinder.

Creamed corn works well in a lot of things and it's super cheap! I used to
add a layer of it to things like Sonoran style enchiladas. There's already
corn in there so the taste blends right in.

Sf, pooh on Nigella. My 1962 BH&G red plaid cookbook meatloaf recipe says to soak
Fresh bread in milk thoroughly before adding it to the mix for Favorite Beef Loaf.
She musta been a copycat.

N.

> wrote in message
...
> On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> I once saw pork brains for sale.

I see. So. do you put them in meat loaf?

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

"Brooklyn1" > wrote in message
...
> On Wed, 7 Jan 2015 23:13:00 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Brooklyn1" > wrote in message
. ..
>>> On Wed, 7 Jan 2015 20:47:48 -0000, "Ophelia"
>>> > wrote:
>>>
>>>>
>>>>
>>>>"dsi1" > wrote in message
...
>>>>> On Wednesday, January 7, 2015 1:09:54 AM UTC-10, Ophelia wrote:
>>>>>> "dsi1" > wrote in message
>>>>>> ...
>>>>>> > On 1/6/2015 2:12 PM, Ophelia wrote:
>>>>>> >>
>>>>>> >>
>>>>>> >> "dsi1" > wrote in message
>>>>>> >> ...
>>>>>> >>> On 1/6/2015 1:11 PM, Ophelia wrote:
>>>>>> >>>>
>>>>>> >>>>
>>>>>> >>>> "dsi1" > wrote in message
>>>>>> >>>> ...
>>>>>> >>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>>>>> >>>>>> When the recipe states 'breadcrumbs' should they be fresh or
>>>>>> >>>>>> dried?
>>>>>> >>>>>>
>>>>>> >>>>>
>>>>>> >>>>> That would be dried. I buy the stuff in the can. There's not
>>>>>> >>>>> much
>>>>>> >>>>> point in making breadcrumbs out of fresh bread for meatloaf -
>>>>>> >>>>> or
>>>>>> >>>>> is
>>>>>> >>>>> there?
>>>>>> >>>>
>>>>>> >>>> I don't know, which is why I asked I dehydrate left over
>>>>>> >>>> bread
>>>>>> >>>> and
>>>>>> >>>> turn it into crumbs anyway, so I do have both. Why would
>>>>>> >>>> fresh
>>>>>> >>>> not
>>>>>> >>>> be
>>>>>> >>>> right? Does the dried soak up extra liquid? I haven't made much
>>>>>> >>>> meat
>>>>>> >>>> loaf. I made some once and it was fine but I can't remember
>>>>>> >>>> which
>>>>>> >>>> breadcrumbs I used
>>>>>> >>>>
>>>>>> >>>
>>>>>> >>> I soak fresh bread to soften it up. I could dry the bread and
>>>>>> >>> make
>>>>>> >>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a
>>>>>> >>> meatloaf
>>>>>> >>> connoisseur. Pardon my french!
>>>>>> >>
>>>>>> >> Mais oui So, you use fresh but then soak it? With what? Does
>>>>>> >> it
>>>>>> >> not
>>>>>> >> end up as mush?
>>>>>> >>
>>>>>> >
>>>>>> > Some people will soak bread in milk, or even evaporated milk. I
>>>>>> > like
>>>>>> > to
>>>>>> > use water. When it's soft, I'll squeeze the bread. It feels like a
>>>>>> > jellyfish in my hand. I'll soak bread crumbs too. Either way, you
>>>>>> > end
>>>>>> > up
>>>>>> > with a mush or a goo. I used to add a ton of water to meatloaf -
>>>>>> > the
>>>>>> > bread
>>>>>> > helps retain the water but I've now seen the error of my ways.
>>>>>> > These
>>>>>> > days,
>>>>>> > I don't add any eggs to the mix.
>>>>>>
>>>>>> OK. I've only made it once and it was good but then I forgot all
>>>>>> about
>>>>>> it.
>>>>>> I just saw a recipe which caught my interest. All the veg are
>>>>>> pureed
>>>>>> in
>>>>>> the processor and the meat, crumbs etc added. The veg are carrot,
>>>>>> onion,
>>>>>> red
>>>>>> bell pepper, mushroom and garlic and there is a glaze for adding near
>>>>>> the
>>>>>> end with sugar, ketchup and mustard!
>>>>>>
>>>>>> What say you? Does that sound good?
>>>>>>
>>>>>
>>>>> It sounds good to me but then again - it's meatloaf. :-) Adding crumbs
>>>>> to
>>>>> the pureed vegetables sounds like a good idea. That should soak up the
>>>>> execess liquid. Sometimes, if I'm game, I'll add a can of corn. Thanks
>>>>> for
>>>>> trying this great American dish!
>>>>
>>>>;-) Actually adding a can of corn sounds very good)
>>>
>>> I've added canned creamed corn, works well. Even canned baked beans
>>> is good in meat loaf, but I push them through the grinder.
>>
>>I think if I added the corn, I would just like to chop it finely rather
>>than
>>puree it.
>
> Grinding doesn't puree, for coarse use a large holed plate.

Yes, I know exactly what grinding does

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

"Nellie" > wrote in message
...
> On Wednesday, January 7, 2015 3:24:42 AM UTC-8, Ophelia wrote:
>> "Janet Wilder" > wrote in message
>> eb.com...
>> > On 1/6/2015 4:26 PM, Ophelia wrote:
>> >> When the recipe states 'breadcrumbs' should they be fresh or dried?
>> >>
>> >
>> > I have used wheat germ in meatloaf with excellent results. Much lower
>> > in
>> > carbs than breadcrumbs.
>>
>> Hmm well the crumbs in this recipe will not be a huge part of the whole.
>> I
>> do make a wholemeal loaf with seeds and toasted wheat flakes so that
>> might
>> be better anyway, yes?
>>
>>
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
>
>
> I'm not sure what toasted wheat flakes are unless you mean cereal and I
> don't think you do.

https://www.google.co.uk/search?q=to...2&ved=0CGsQsAQ

I add them along with mixed seeds in a wholemeal loaf I make. It is very
popular in this house

However, long ago when I was newly married I used a recipe I found on the
box of Shredded Wheat cereal. If I recall correctly, it said to soak two of
the 'pillows' in milk and then add to the beef. I think it was good and I'm
not sure why I didn't keep using it, probably wanted to experiment.
>
> If Shredded Wheat is still around, I may try it again.

I haven't heard of that before
--
http://www.helpforheroes.org.uk/shop/

I have decided to make individual ones.

These are the instruction for the whole one:

Oven 375f

Form the meatloaf into a ball. Pour olive oil into a baking dish and place
the ball of meat into the dish. Shape the ball into a loaf, about 4 inches
high by 6 inches long.

4.Bake in the preheated oven just until the meatloaf is hot, about 15
minutes
..
5.Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon
mustard, and hot sauce. Stir until the brown sugar has dissolved.

6.Remove the meatloaf from the oven. With the back of a spoon, smooth the
glaze onto the top of the meatloaf, then pull a little bit of glaze down the
sides of the meatloaf with the back of the spoon.

7.Return meatloaf to oven, and bake until the loaf is no longer pink inside
and the glaze has baked onto the loaf, 30 to 35 more minutes. An
instant-read thermometer inserted into the thickest part of the loaf should
read at least 160 degrees F (70 degrees C).

If say, I split it into 6 pieces, how will that change the timings?

Any help with be very welcome.



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

"Ophelia" > wrote in message
...
>I have decided to make individual ones.
>
> These are the instruction for the whole one:
>
> Oven 375f
>
> Form the meatloaf into a ball. Pour olive oil into a baking dish and place
> the ball of meat into the dish. Shape the ball into a loaf, about 4 inches
> high by 6 inches long.
>
> 4.Bake in the preheated oven just until the meatloaf is hot, about 15
> minutes
> .
> 5.Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon
> mustard, and hot sauce. Stir until the brown sugar has dissolved.
>
> 6.Remove the meatloaf from the oven. With the back of a spoon, smooth the
> glaze onto the top of the meatloaf, then pull a little bit of glaze down
> the
> sides of the meatloaf with the back of the spoon.
>
> 7.Return meatloaf to oven, and bake until the loaf is no longer pink
> inside
> and the glaze has baked onto the loaf, 30 to 35 more minutes. An
> instant-read thermometer inserted into the thickest part of the loaf
> should
> read at least 160 degrees F (70 degrees C).
>
> If say, I split it into 6 pieces, how will that change the timings?
>
> Any help with be very welcome.

I bake my individual ones for about an hour, but they are on the large size.
A few things about this recipe do confuse me though.

How much total meat is used? It seems like a very small loaf.

Why the olive oil? I see no need for that.

And why bake for a while and then put the glaze on? I put glaze at the
start.

Ophelia wrote:
>
> "Brooklyn1" wrote:
> > Grinding doesn't puree, for coarse use a large holed plate.
>
> Yes, I know exactly what grinding does

I think you've said in the past that you do have a grinder. (?)
Two words for you, young lady..... Bunny Burgers!

Ophelia wrote:
>
> > If Shredded Wheat is still around, I may try it again.

And remember they also sold (or still sell) the Mini Shredded Wheat.

When my daughter was young (pre-school age), her favorite toys were
"My Little Pony" dolls for years. I still have a box of about 100 of
them up in her old bedroom closet.

Anyway, at every meal she would bring along her favorite pony to the
table. She would set it beside her plate and put one mini shredded
wheat in front of it. That was a "hay block" for the pony to eat.
ehehh It was very cute.

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>I have decided to make individual ones.
>>
>> These are the instruction for the whole one:
>>
>> Oven 375f
>>
>> Form the meatloaf into a ball. Pour olive oil into a baking dish and
>> place
>> the ball of meat into the dish. Shape the ball into a loaf, about 4
>> inches
>> high by 6 inches long.
>>
>> 4.Bake in the preheated oven just until the meatloaf is hot, about 15
>> minutes
>> .
>> 5.Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon
>> mustard, and hot sauce. Stir until the brown sugar has dissolved.
>>
>> 6.Remove the meatloaf from the oven. With the back of a spoon, smooth the
>> glaze onto the top of the meatloaf, then pull a little bit of glaze down
>> the
>> sides of the meatloaf with the back of the spoon.
>>
>> 7.Return meatloaf to oven, and bake until the loaf is no longer pink
>> inside
>> and the glaze has baked onto the loaf, 30 to 35 more minutes. An
>> instant-read thermometer inserted into the thickest part of the loaf
>> should
>> read at least 160 degrees F (70 degrees C).
>>
>> If say, I split it into 6 pieces, how will that change the timings?
>>
>> Any help with be very welcome.
>
> I bake my individual ones for about an hour, but they are on the large
> size. A few things about this recipe do confuse me though.
>
> How much total meat is used? It seems like a very small loaf.
>
> Why the olive oil? I see no need for that.
>
> And why bake for a while and then put the glaze on? I put glaze at the
> start.

It uses 2 1/2 lbs ground chuck.

I copied the cooking instructions which is all I am interested in and am
looking for help with that!


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

Ophelia wrote:
>
> I have decided to make individual ones.
>
> These are the instruction for the whole one:
>
> Oven 375f
>
> Form the meatloaf into a ball. Pour olive oil into a baking dish and place
> the ball of meat into the dish. Shape the ball into a loaf, about 4 inches
> high by 6 inches long.
>
> 4.Bake in the preheated oven just until the meatloaf is hot, about 15
> minutes
> .
> 5.Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon
> mustard, and hot sauce. Stir until the brown sugar has dissolved.
>
> 6.Remove the meatloaf from the oven. With the back of a spoon, smooth the
> glaze onto the top of the meatloaf, then pull a little bit of glaze down the
> sides of the meatloaf with the back of the spoon.
>
> 7.Return meatloaf to oven, and bake until the loaf is no longer pink inside
> and the glaze has baked onto the loaf, 30 to 35 more minutes. An
> instant-read thermometer inserted into the thickest part of the loaf should
> read at least 160 degrees F (70 degrees C).
>
> If say, I split it into 6 pieces, how will that change the timings?
>
> Any help with be very welcome.

You will certainly cook them for less time. Use your themometer.
And report back about the time change.

Your glaze sounds worth trying as I suspect you are a "killer cook."
I'm saving that part to try sometime.

I glaze my meatloafs with ketchup only. And tons of it - as much as it
will hold. After cooking and turning slightly black, that completely
changes the taste of the ketchup and it's a good change. I put it on
the raw loaf before going into the oven. I'm wondering why you heat
yours up first before adding the glaze?

I'm here to learn.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Brooklyn1" wrote:
>> > Grinding doesn't puree, for coarse use a large holed plate.
>>
>> Yes, I know exactly what grinding does
>
> I think you've said in the past that you do have a grinder. (?)

I've even put up a pic on youtube when I was making something so you might
not remember but some must)

> Two words for you, young lady..... Bunny Burgers!

Oh crumbs, well we won't be down at the farm now till it gets a bit warmer.
I will try to remember, but I am not sure how it will taste any different to
the usual ways I cook them


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

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> I have decided to make individual ones.
>>
>> These are the instruction for the whole one:
>>
>> Oven 375f
>>
>> Form the meatloaf into a ball. Pour olive oil into a baking dish and
>> place
>> the ball of meat into the dish. Shape the ball into a loaf, about 4
>> inches
>> high by 6 inches long.
>>
>> 4.Bake in the preheated oven just until the meatloaf is hot, about 15
>> minutes
>> .
>> 5.Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon
>> mustard, and hot sauce. Stir until the brown sugar has dissolved.
>>
>> 6.Remove the meatloaf from the oven. With the back of a spoon, smooth the
>> glaze onto the top of the meatloaf, then pull a little bit of glaze down
>> the
>> sides of the meatloaf with the back of the spoon.
>>
>> 7.Return meatloaf to oven, and bake until the loaf is no longer pink
>> inside
>> and the glaze has baked onto the loaf, 30 to 35 more minutes. An
>> instant-read thermometer inserted into the thickest part of the loaf
>> should
>> read at least 160 degrees F (70 degrees C).
>>
>> If say, I split it into 6 pieces, how will that change the timings?
>>
>> Any help with be very welcome.
>
> You will certainly cook them for less time. Use your themometer.
> And report back about the time change.

Good idea! Will do. I intend to make them later today so hopefully, I will
get back to you.

> Your glaze sounds worth trying as I suspect you are a "killer cook."
> I'm saving that part to try sometime.

Well I haven't 'killed' anyone yet that I know of ... ;-)

> I glaze my meatloafs with ketchup only. And tons of it - as much as it
> will hold. After cooking and turning slightly black, that completely
> changes the taste of the ketchup and it's a good change. I put it on
> the raw loaf before going into the oven. I'm wondering why you heat
> yours up first before adding the glaze?

This is a new recipe I am trying out so I will let you know how it turns
out.

> I'm here to learn.

As am I



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

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> > If Shredded Wheat is still around, I may try it again.
>
> And remember they also sold (or still sell) the Mini Shredded Wheat.
>
> When my daughter was young (pre-school age), her favorite toys were
> "My Little Pony" dolls for years. I still have a box of about 100 of
> them up in her old bedroom closet.
>
> Anyway, at every meal she would bring along her favorite pony to the
> table. She would set it beside her plate and put one mini shredded
> wheat in front of it. That was a "hay block" for the pony to eat.
> ehehh It was very cute.

Awwwwwww cute indeed

Good memories eh? )


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

Julie Bove wrote:
>
> Why the olive oil? I see no need for that.
>
> And why bake for a while and then put the glaze on? I put glaze at the
> start.

I agree on both points. I don't want any taste of olive oil in my
meatloaf. I'd use canola or vegetable oil. I also put my ketchup glaze
on before it ever goes into the oven.

BBQ sauce is good on top.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> Why the olive oil? I see no need for that.
>>
>> And why bake for a while and then put the glaze on? I put glaze at the
>> start.
>
> I agree on both points. I don't want any taste of olive oil in my
> meatloaf. I'd use canola or vegetable oil. I also put my ketchup glaze
> on before it ever goes into the oven.

I don't use any oil!

"Ophelia" > wrote in message
...
>
>
> > wrote in message
> ...
>> On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>>
>> I once saw pork brains for sale.
>
> I see. So. do you put them in meat loaf?
>
> --
> http://www.helpforheroes.org.uk/shop/
No, they go in eggs

Julie Bove wrote:
>
> "Gary" > wrote in message ...
> > Julie Bove wrote:
> >>
> >> Why the olive oil? I see no need for that.
> >>
> >> And why bake for a while and then put the glaze on? I put glaze at the
> >> start.
> >
> > I agree on both points. I don't want any taste of olive oil in my
> > meatloaf. I'd use canola or vegetable oil. I also put my ketchup glaze
> > on before it ever goes into the oven.
>
> I don't use any oil!

DOH! Now that you say that, you are correct. I don't use any oil
either. Good call! I've forgotten...been about 2 years now since I've
done a meatloaf.

G.

On Thursday, January 8, 2015 6:12:18 AM UTC-6, Ophelia wrote:
> "Julie Bove" > wrote in message
> ...
> > "Ophelia" > wrote in message
> > ...
> >>I have decided to make individual ones.
> >> These are the instruction for the whole one:
> >> Oven 375f
> >> Form the meatloaf into a ball. Pour olive oil into a baking dish and
> >> place
> >> the ball of meat into the dish. Shape the ball into a loaf, about 4
> >> inches
> >> high by 6 inches long.
> >> 4.Bake in the preheated oven just until the meatloaf is hot, about 15
> >> minutes
> >> 5.Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon
> >> mustard, and hot sauce. Stir until the brown sugar has dissolved.
> >> 6.Remove the meatloaf from the oven. With the back of a spoon, smooth the
> >> glaze onto the top of the meatloaf, then pull a little bit of glaze down
> >> the
> >> sides of the meatloaf with the back of the spoon.
> >> 7.Return meatloaf to oven, and bake until the loaf is no longer pink
> >> inside
> >> and the glaze has baked onto the loaf, 30 to 35 more minutes. An
> >> instant-read thermometer inserted into the thickest part of the loaf
> >> should
> >> read at least 160 degrees F (70 degrees C).
> >> If say, I split it into 6 pieces, how will that change the timings?
> >> Any help with be very welcome.
> > I bake my individual ones for about an hour, but they are on the large
> > size. A few things about this recipe do confuse me though.
> > How much total meat is used? It seems like a very small loaf.
> > Why the olive oil? I see no need for that.
> > And why bake for a while and then put the glaze on? I put glaze at the
> > start.
> It uses 2 1/2 lbs ground chuck.
> I copied the cooking instructions which is all I am interested in and am
> looking for help with that!

I always bake the meatloaf for 15-20 minutes before applying the glaze -
it lets the meat set and get a little crust.

I would start testing the mini-loaves at 45 minutes total baking time. (I
realize that's as long as your recipe calls for the whole loaf.) In my
experience, making the loaves smaller doesn't reduce cooking time as
much as you would expect it to. It does, however, give you lots more
crunchy outside parts - which are the reason to make meatloaf, in my
opinion

Michelle

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> Why the olive oil? I see no need for that.
>>
>> And why bake for a while and then put the glaze on? I put glaze at the
>> start.
>
> I agree on both points. I don't want any taste of olive oil in my
> meatloaf. I'd use canola or vegetable oil. I also put my ketchup glaze
> on before it ever goes into the oven.

err it is ONE TEASPOON of oil . into the dish before putting in the meat
loaf ...


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

"Michelle" > wrote in message
...
> On Thursday, January 8, 2015 6:12:18 AM UTC-6, Ophelia wrote:
>> "Julie Bove" > wrote in message
>> ...
>> > "Ophelia" > wrote in message
>> > ...
>> >>I have decided to make individual ones.
>> >> These are the instruction for the whole one:
>> >> Oven 375f
>> >> Form the meatloaf into a ball. Pour olive oil into a baking dish and
>> >> place
>> >> the ball of meat into the dish. Shape the ball into a loaf, about 4
>> >> inches
>> >> high by 6 inches long.
>> >> 4.Bake in the preheated oven just until the meatloaf is hot, about 15
>> >> minutes
>> >> 5.Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon
>> >> mustard, and hot sauce. Stir until the brown sugar has dissolved.
>> >> 6.Remove the meatloaf from the oven. With the back of a spoon, smooth
>> >> the
>> >> glaze onto the top of the meatloaf, then pull a little bit of glaze
>> >> down
>> >> the
>> >> sides of the meatloaf with the back of the spoon.
>> >> 7.Return meatloaf to oven, and bake until the loaf is no longer pink
>> >> inside
>> >> and the glaze has baked onto the loaf, 30 to 35 more minutes. An
>> >> instant-read thermometer inserted into the thickest part of the loaf
>> >> should
>> >> read at least 160 degrees F (70 degrees C).
>> >> If say, I split it into 6 pieces, how will that change the timings?
>> >> Any help with be very welcome.
>> > I bake my individual ones for about an hour, but they are on the large
>> > size. A few things about this recipe do confuse me though.
>> > How much total meat is used? It seems like a very small loaf.
>> > Why the olive oil? I see no need for that.
>> > And why bake for a while and then put the glaze on? I put glaze at the
>> > start.
>> It uses 2 1/2 lbs ground chuck.
>> I copied the cooking instructions which is all I am interested in and am
>> looking for help with that!
>
> I always bake the meatloaf for 15-20 minutes before applying the glaze -
> it lets the meat set and get a little crust.
>
> I would start testing the mini-loaves at 45 minutes total baking time. (I
> realize that's as long as your recipe calls for the whole loaf.) In my
> experience, making the loaves smaller doesn't reduce cooking time as
> much as you would expect it to. It does, however, give you lots more
> crunchy outside parts - which are the reason to make meatloaf, in my
> opinion

Thank you very much, Michelle That answers my actual question
admirably)


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

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> "Gary" > wrote in message
>> ...
>> > Julie Bove wrote:
>> >>
>> >> Why the olive oil? I see no need for that.
>> >>
>> >> And why bake for a while and then put the glaze on? I put glaze at
>> >> the
>> >> start.
>> >
>> > I agree on both points. I don't want any taste of olive oil in my
>> > meatloaf. I'd use canola or vegetable oil. I also put my ketchup glaze
>> > on before it ever goes into the oven.
>>
>> I don't use any oil!
>
> DOH! Now that you say that, you are correct. I don't use any oil
> either. Good call! I've forgotten...been about 2 years now since I've
> done a meatloaf.

Would it help if I posted the whole recipe?


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

On 1/6/2015 9:01 PM, Bruce wrote:
> On Tue, 06 Jan 2015 20:44:44 -0500, Brooklyn1
> > wrote:
>
>> On Tue, 6 Jan 2015 22:50:07 -0000, "Ophelia"
>> > wrote:
>>
>>>
>>>
>>> "Paul M. Cook" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>
>>>>
>>>> I use either.
>>>
>>> Ok, thanks.
>>>
>>> For fresh I whiz them up in the food processor to make coarse
>>>> crumbs.
>>>
>>> Yes I do that, but I also make dried crumbs for other things too.
>>
>> I don't buy bread crumbs, those are just floor sweepings, bread past
>> the sell-by date, dumped on the factory floor, swept up and shoveled
>> into the machine.
>
> Those urban myths will never die. Just like the myth that there's
> roadkill in pet food. Way too much work and way too risky.
>
I don't know why Sheldon brought up *buying* breadcrumbs, anyway.
Ophelia bakes her own bread and makes her own bread crumbs.

Jill

"Kody" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> > wrote in message
>> ...
>>> On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk/shop/
>>>
>>> I once saw pork brains for sale.
>>
>> I see. So. do you put them in meat loaf?
>>
> No, they go in eggs

Uhuh! But just in yours if you please



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

On 8-Jan-2015, "Kody" > wrote:

> "Ophelia" > wrote in message
> ...
> >
> >
> > > wrote in message
> > ...
> >> On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
> >>> When the recipe states 'breadcrumbs' should they be fresh or dried?
> >>>
> >>> --
> >>> http://www.helpforheroes.org.uk/shop/
> >>
> >> I once saw pork brains for sale.
> >
> > I see. So. do you put them in meat loaf?
> >
> > --
> > http://www.helpforheroes.org.uk/shop/
> No, they go in eggs
Or in milk gravy. http://www.culch.ie/wp-content/uploads/pork-brains.jpg

--
Change Cujo to Juno for email.

"l not -l" > wrote in message
...
>
> On 8-Jan-2015, "Kody" > wrote:
>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > > wrote in message
>> > ...
>> >> On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
>> >>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>> >>>
>> >>> --
>> >>> http://www.helpforheroes.org.uk/shop/
>> >>
>> >> I once saw pork brains for sale.
>> >
>> > I see. So. do you put them in meat loaf?
>> >
>> > --
>> > http://www.helpforheroes.org.uk/shop/
>> No, they go in eggs
> Or in milk gravy. http://www.culch.ie/wp-content/uploads/pork-brains.jpg
>
> --

Wow, is that a real cholesterol reading??

On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
> When the recipe states 'breadcrumbs' should they be fresh or dried?
>
> --
> http://www.helpforheroes.org.uk/shop/

Speaking of cholesterol last Aug my HDL was 72, trigs 55 and Iranian LDL 58 on 500 mg of otc niacin.

On 1/8/2015 7:43 AM, Gary wrote:
> Julie Bove wrote:
>>
>> Why the olive oil? I see no need for that.
>>
>> And why bake for a while and then put the glaze on? I put glaze at the
>> start.
>
> I agree on both points. I don't want any taste of olive oil in my
> meatloaf. I'd use canola or vegetable oil. I also put my ketchup glaze
> on before it ever goes into the oven.
>
If the ground meat is sufficiently fatty there's no need to add *any*
oil to the baking pan. YMMV.

Jill

Ophelia wrote:
>
> > wrote in message
> ...
> > On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
> >> When the recipe states 'breadcrumbs' should they be fresh or dried?
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> > I once saw pork brains for sale.
>
> I see. So. do you put them in meat loaf?

I might not but ask Andrew Zimmern "Bizarre Foods." He would know the
best way to prepare pork brains.

Ophelia wrote:
>
> "Gary" > wrote in message ...
> > Julie Bove wrote:
> >>
> >> "Gary" > wrote in message
> >> ...
> >> > Julie Bove wrote:
> >> >>
> >> >> Why the olive oil? I see no need for that.
> >> >>
> >> >> And why bake for a while and then put the glaze on? I put glaze at
> >> >> the
> >> >> start.
> >> >
> >> > I agree on both points. I don't want any taste of olive oil in my
> >> > meatloaf. I'd use canola or vegetable oil. I also put my ketchup glaze
> >> > on before it ever goes into the oven.
> >>
> >> I don't use any oil!
> >
> > DOH! Now that you say that, you are correct. I don't use any oil
> > either. Good call! I've forgotten...been about 2 years now since I've
> > done a meatloaf.
>
> Would it help if I posted the whole recipe?

Please do. I'm always open to new ideas!

On 8-Jan-2015, "Kody" > wrote:

> >> "Ophelia" > wrote in message
> >> ...
> >> >
> >> >
> >> > > wrote in message
> >> > ...
> >> >> On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
> >> >>> When the recipe states 'breadcrumbs' should they be fresh or dried?
> >> >>>
> >> >>> --
> >> >>> http://www.helpforheroes.org.uk/shop/
> >> >>
> >> >> I once saw pork brains for sale.
> >> >
> >> > I see. So. do you put them in meat loaf?
> >> >
> >> > --
> >> > http://www.helpforheroes.org.uk/shop/
> >> No, they go in eggs
> > Or in milk gravy.
> > http://www.culch.ie/wp-content/uploads/pork-brains.jpg
> >
> > --
>
> Wow, is that a real cholesterol reading??
Yes; pork brains are high in cholesterol; at least so says that label and
Wikipedia.

--
Change Cujo to Juno for email.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> "Gary" > wrote in message
>> ...
>> > Julie Bove wrote:
>> >>
>> >> Why the olive oil? I see no need for that.
>> >>
>> >> And why bake for a while and then put the glaze on? I put glaze at
>> >> the
>> >> start.
>> >
>> > I agree on both points. I don't want any taste of olive oil in my
>> > meatloaf. I'd use canola or vegetable oil. I also put my ketchup glaze
>> > on before it ever goes into the oven.
>>
>> I don't use any oil!
>
> DOH! Now that you say that, you are correct. I don't use any oil
> either. Good call! I've forgotten...been about 2 years now since I've
> done a meatloaf.

That's why that one threw me. I don't even use really fatty meat in mine or
the bacon on top like my mom did but they certainly never stick to the pan
so I can't see what it would be needed.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> > wrote in message
>> ...
>> > On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
>> >> When the recipe states 'breadcrumbs' should they be fresh or dried?
>> >>
>> >> --
>> >> http://www.helpforheroes.org.uk/shop/
>> >
>> > I once saw pork brains for sale.
>>
>> I see. So. do you put them in meat loaf?
>
> I might not but ask Andrew Zimmern "Bizarre Foods." He would know the
> best way to prepare pork brains.

Think I will give them a miss, but thanks ;-)



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

"Ophelia" > wrote in message
...
>
>
> "Gary" > wrote in message
> ...
>> Julie Bove wrote:
>>>
>>> "Gary" > wrote in message
>>> ...
>>> > Julie Bove wrote:
>>> >>
>>> >> Why the olive oil? I see no need for that.
>>> >>
>>> >> And why bake for a while and then put the glaze on? I put glaze at
>>> >> the
>>> >> start.
>>> >
>>> > I agree on both points. I don't want any taste of olive oil in my
>>> > meatloaf. I'd use canola or vegetable oil. I also put my ketchup glaze
>>> > on before it ever goes into the oven.
>>>
>>> I don't use any oil!
>>
>> DOH! Now that you say that, you are correct. I don't use any oil
>> either. Good call! I've forgotten...been about 2 years now since I've
>> done a meatloaf.
>
> Would it help if I posted the whole recipe?

Maybe. Something just isn't adding up for me with what all you have posted.
But it may be far enough off from what I do that I won't be of any help.

"Ophelia" > wrote in message
...
>
>
> "Gary" > wrote in message
> ...
>> Julie Bove wrote:
>>>
>>> Why the olive oil? I see no need for that.
>>>
>>> And why bake for a while and then put the glaze on? I put glaze at the
>>> start.
>>
>> I agree on both points. I don't want any taste of olive oil in my
>> meatloaf. I'd use canola or vegetable oil. I also put my ketchup glaze
>> on before it ever goes into the oven.
>
> err it is ONE TEASPOON of oil . into the dish before putting in the meat
> loaf ...

I really can't see that you'd need it.