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Ping: Jill (Crockpot Meatloaf)
I made meatloaf in the crockpot Friday, after reading your
previous post on the subject. It was wonderful! I used a few elements from your recipe and some from a friend's meatloaf, and came up with this: Crockpot Meatloaf 1½ lbs ground beef 2 eggs 10 saltine crackers, crumbled 8 oz. can cooked tomatoes, mashed 1 small onion, minced Dash Worchestershire sauce Salt and pepper Ketchup Combine first seven ingredients and mix gently, but well. Pat into bottom of 3-4 quart crock pot. Spread ketchup over loaf, as desired. Cook on low for 8-10 hours (4-6 hours on high). May be prepared night before and kept in refrigerator until cooking time. It was so tender and flavorful; DH and DS loved it. Thanks for the suggestion... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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"Gal Called J.J." > wrote in message ... >I made meatloaf in the crockpot Friday, after reading your > previous post on the subject. It was wonderful! I used a few > elements from your recipe and some from a friend's meatloaf, > and came up with this: > > Crockpot Meatloaf > > 1½ lbs ground beef > 2 eggs > 10 saltine crackers, crumbled > 8 oz. can cooked tomatoes, mashed > 1 small onion, minced > Dash Worchestershire sauce > Salt and pepper > Ketchup > > Combine first seven ingredients and mix gently, but well. Pat > into bottom of 3-4 quart crock pot. Spread ketchup over loaf, > as desired. Cook on low for 8-10 hours (4-6 hours on high). May > be prepared night before and kept in refrigerator until cooking > time. > > It was so tender and flavorful; DH and DS loved it. Thanks > for the suggestion... > > -- > J.J. in WA ~ mom, vid gamer, novice cook ~ > "You still haven't explained why the pool is > filled with elf blood." - Frylock, ATHF Does anyone know if this can be made without the saltines? I used to love meatloaf, but I have not eaten flour of any kind since being diagnosed with T2 diabetes in June 2004. Would extra egg whites help to "bind" the meatloaf together in place of the saltines? Or, what about some shredded carrots? I would love to hear some suggestions. I'm definitely not an expert cook, so any advice you can give me would help a *lot.* MaryL |
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"MaryL" -OUT-THE-LITTER>, if that's their real
name, wrote: >Does anyone know if this can be made without the saltines? I used to love >meatloaf, but I have not eaten flour of any kind since being diagnosed with >T2 diabetes in June 2004. Would extra egg whites help to "bind" the >meatloaf together in place of the saltines? Or, what about some shredded >carrots? I would love to hear some suggestions. I'm definitely not an >expert cook, so any advice you can give me would help a *lot.* I use oatmeal. Carol -- Coming at you live, from beautiful Lake Woebegon |
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"Damsel in dis Dress" > wrote in message news  > "MaryL" -OUT-THE-LITTER>, if that's their real > name, wrote: > >>Does anyone know if this can be made without the saltines? I used to love >>meatloaf, but I have not eaten flour of any kind since being diagnosed >>with >>T2 diabetes in June 2004. Would extra egg whites help to "bind" the >>meatloaf together in place of the saltines? Or, what about some shredded >>carrots? I would love to hear some suggestions. I'm definitely not an >>expert cook, so any advice you can give me would help a *lot.* > > I use oatmeal. > > Carol > -- > Coming at you live, from beautiful Lake Woebegon Oh, great idea! Any type of flour (even whole wheat) causes spikes in my BG, but I can eat old-fashioned oatmeal without any problems and have it for breakfast almost every morning. So, that is an excellent suggestion. Thanks, MaryL |
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MaryL wrote: > "Damsel in dis Dress" wrote: > > "MaryL" wrote: > > > >>Does anyone know if this can be made without the saltines? I used to love > >>meatloaf, but I have not eaten flour of any kind since being diagnosed > >>with > >>T2 diabetes in June 2004. Would extra egg whites help to "bind" the > >>meatloaf together in place of the saltines? Or, what about some shredded > >>carrots? I would love to hear some suggestions. I'm definitely not an > >>expert cook, so any advice you can give me would help a *lot.* > > > > I use oatmeal. > > Oh, great idea! Any type of flour (even whole wheat) causes spikes in my > BG, but I can eat old-fashioned oatmeal without any problems and have it for > breakfast almost every morning. So, that is an excellent suggestion. > > Thanks, > MaryL Go he http://www.thebirkettmills.com/ Sheldon |
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"MaryL" -OUT-THE-LITTER> wrote in
news:6fY3e.60388$3z.29894@okepread03: > > "Gal Called J.J." > wrote in message > ... > >I made meatloaf in the crockpot Friday, after reading your > > previous post on the subject. It was wonderful! I used a few > > elements from your recipe and some from a friend's meatloaf, > > and came up with this: > > > > Crockpot Meatloaf > > > > 1½ lbs ground beef > > 2 eggs > > 10 saltine crackers, crumbled > > 8 oz. can cooked tomatoes, mashed > > 1 small onion, minced > > Dash Worchestershire sauce > > Salt and pepper > > Ketchup > > > > Combine first seven ingredients and mix gently, but well. Pat > > into bottom of 3-4 quart crock pot. Spread ketchup over loaf, > > as desired. Cook on low for 8-10 hours (4-6 hours on high). May > > be prepared night before and kept in refrigerator until cooking > > time. > > > > It was so tender and flavorful; DH and DS loved it. Thanks > > for the suggestion... > > > > -- > > J.J. in WA ~ mom, vid gamer, novice cook ~ > > "You still haven't explained why the pool is > > filled with elf blood." - Frylock, ATHF > > > Does anyone know if this can be made without the saltines? I used > to love meatloaf, but I have not eaten flour of any kind since being > diagnosed with T2 diabetes in June 2004. Would extra egg whites > help to "bind" the meatloaf together in place of the saltines? Or, > what about some shredded carrots? I would love to hear some > suggestions. I'm definitely not an expert cook, so any advice you > can give me would help a *lot.* > > MaryL > > > Pick your poison. Saltines, corn flake crumbs, oatmeal, fresh bread crumbs, cooked white or wild rice. Being type 2 myself I'd go for the oatmeal. Unless big flavour is more what you want, then I'd use a 75/25 blend of bread crumbs and grated parm cheese. It isn't used as binder...more like a filler and a vessel to hold back some of the fat and juices (where the flavour is at). BTW chunks of bell pepper work well in this. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic Since Aug 2004 1AC- 7.2, 7.3, 5.5, 5.6 mmol Weight from 265 down to 219 lbs. and dropping. Continuing to be Manitoban |
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"MaryL" -OUT-THE-LITTER>, if that's their real
name, wrote: >Oh, great idea! Any type of flour (even whole wheat) causes spikes in my >BG, but I can eat old-fashioned oatmeal without any problems and have it for >breakfast almost every morning. So, that is an excellent suggestion. Works out great for me. I hope it works well for you, as well.  Carp; -- Coming at you live, from beautiful Lake Woebegon |
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Monsur Fromage du Pollet >, if that's their real name,
wrote: > BTW chunks of bell pepper work well in this. Teeny-tiny pieces of minced bell pepper. I hate the slimy texture of larger chunks of green pepper in meatloaf, but the flavor is downright necessary for a good meatloaf. Carol -- Coming at you live, from beautiful Lake Woebegon |
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I'm intrigued by the idea of crockpot meatloaf. We love meatloaf and
I appreciate my crockpot more and more now that my maternity leave has ended. Does the meatloaf get nice and brown and crusty on the outside? That's the best part. Tara |
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Tara wrote:
> I'm intrigued by the idea of crockpot meatloaf. We love meatloaf and > I appreciate my crockpot more and more now that my maternity leave > has ended. Does the meatloaf get nice and brown and crusty on the > outside? That's the best part. > An important question. We distinguish between meatloaf that will mostly be eaten hot and meatloaf that will mostly be eaten in sandwiches. James Beard believed that the sandwich was the intended destiny of meatloaf, and we agree with him. Therefore, we prefer to minimize the brown and crusty exterior. We do that by cooking ours in loaf pans that contain the loaf with little spare room. We do not pour off the fat/liquid that accumulates during baking, unless it threatens to spill over (which would be okay because we put the loaf pan on a baking sheet). I suspect the crockpot would behave similarly. To maximize the crusty sides and top, on the infrequent occasions when we want that, we form the loaf and bake it on a sheet, not in a loaf pan. And no ketchup/tomato sauce on the top. -aem |
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On Sun, 03 Apr 2005 15:34:15 -0500, Damsel in dis Dress
> wrote: >"MaryL" -OUT-THE-LITTER>, if that's their real >name, wrote: > >>Does anyone know if this can be made without the saltines? I used to love >>meatloaf, but I have not eaten flour of any kind since being diagnosed with >>T2 diabetes in June 2004. Would extra egg whites help to "bind" the >>meatloaf together in place of the saltines? Or, what about some shredded >>carrots? I would love to hear some suggestions. I'm definitely not an >>expert cook, so any advice you can give me would help a *lot.* > >I use oatmeal. I use oatbran. -- Siobhan Perricone "I ain't afraid of your Yahweh I ain't afraid of your Allah I ain't afraid of your Jesus I'm afraid of what ya do in the name of your god" - Holly Near |
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"Sheldon" > wrote in message oups.com... > > MaryL wrote: >> "Damsel in dis Dress" wrote: >> > "MaryL" wrote: >> > >> >>Does anyone know if this can be made without the saltines? I used > to love >> >>meatloaf, but I have not eaten flour of any kind since being > diagnosed >> >>with >> >>T2 diabetes in June 2004. Would extra egg whites help to "bind" > the >> >>meatloaf together in place of the saltines? Or, what about some > shredded >> >>carrots? I would love to hear some suggestions. I'm definitely > not an >> >>expert cook, so any advice you can give me would help a *lot.* >> > >> > I use oatmeal. >> >> Oh, great idea! Any type of flour (even whole wheat) causes spikes > in my >> BG, but I can eat old-fashioned oatmeal without any problems and have > it for >> breakfast almost every morning. So, that is an excellent suggestion. >> >> Thanks, >> MaryL > > Go he http://www.thebirkettmills.com/ > > Sheldon > Thanks for the link. I had been wondering about buckwheat because I had read that buckwheat flour uses "groats" instead of the grain used in other flours. (I'm not even sure if that statement is exactly correct -- it's based on a vague recollection I have.) MaryL |
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"Monsur Fromage du Pollet" > wrote in message ... > "MaryL" -OUT-THE-LITTER> wrote in > news:6fY3e.60388$3z.29894@okepread03: > >> >> "Gal Called J.J." > wrote in message >> ... >> >I made meatloaf in the crockpot Friday, after reading your >> > previous post on the subject. It was wonderful! I used a few >> > elements from your recipe and some from a friend's meatloaf, >> > and came up with this: >> > >> > Crockpot Meatloaf >> > >> > 1½ lbs ground beef >> > 2 eggs >> > 10 saltine crackers, crumbled >> > 8 oz. can cooked tomatoes, mashed >> > 1 small onion, minced >> > Dash Worchestershire sauce >> > Salt and pepper >> > Ketchup >> > >> > Combine first seven ingredients and mix gently, but well. Pat >> > into bottom of 3-4 quart crock pot. Spread ketchup over loaf, >> > as desired. Cook on low for 8-10 hours (4-6 hours on high). May >> > be prepared night before and kept in refrigerator until cooking >> > time. >> > >> > It was so tender and flavorful; DH and DS loved it. Thanks >> > for the suggestion... >> > >> > -- >> > J.J. in WA ~ mom, vid gamer, novice cook ~ >> > "You still haven't explained why the pool is >> > filled with elf blood." - Frylock, ATHF >> >> >> Does anyone know if this can be made without the saltines? I used >> to love meatloaf, but I have not eaten flour of any kind since being >> diagnosed with T2 diabetes in June 2004. Would extra egg whites >> help to "bind" the meatloaf together in place of the saltines? Or, >> what about some shredded carrots? I would love to hear some >> suggestions. I'm definitely not an expert cook, so any advice you >> can give me would help a *lot.* >> >> MaryL >> >> >> > > Pick your poison. Saltines, corn flake crumbs, oatmeal, fresh bread > crumbs, cooked white or wild rice. Being type 2 myself I'd go for the > oatmeal. Unless big flavour is more what you want, then I'd use a 75/25 > blend of bread crumbs and grated parm cheese. > > It isn't used as binder...more like a filler and a vessel to hold back > some of the fat and juices (where the flavour is at). BTW chunks of bell > pepper work well in this. > > -- > No Bread Crumbs were hurt in the making of this Meal. > Type 2 Diabetic Since Aug 2004 > 1AC- 7.2, 7.3, 5.5, 5.6 mmol > Weight from 265 down to 219 lbs. and dropping. > Continuing to be Manitoban It will have to be the oatmeal. Every other item on your list causes spikes in my BG. By totally eliminating them and basically following South Beach, I have been able to keep my diabetes under very good control (averaging 96, while monitoring at various times). Old-fashioned oatmeal, by contrast, does not cause problems (although it does for many people). I can also eat various types of beans, including black beans, and cheese has not caused any problems (but I try to eat low-fat cheese). MaryL |
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"MaryL" -OUT-THE-LITTER> wrote in
news:9u_3e.60396$3z.52829@okepread03: > > "Sheldon" > wrote in message > oups.com... > > > > MaryL wrote: > >> "Damsel in dis Dress" wrote: > >> > "MaryL" wrote: > >> > > >> >>Does anyone know if this can be made without the saltines? I > >> >>used > > to love > >> >>meatloaf, but I have not eaten flour of any kind since being > > diagnosed > >> >>with > >> >>T2 diabetes in June 2004. Would extra egg whites help to > >> >>"bind" > > the > >> >>meatloaf together in place of the saltines? Or, what about > >> >>some > > shredded > >> >>carrots? I would love to hear some suggestions. I'm > >> >>definitely > > not an > >> >>expert cook, so any advice you can give me would help a *lot.* > >> > > >> > I use oatmeal. > >> > >> Oh, great idea! Any type of flour (even whole wheat) causes > >> spikes > > in my > >> BG, but I can eat old-fashioned oatmeal without any problems and > >> have > > it for > >> breakfast almost every morning. So, that is an excellent > >> suggestion. > >> > >> Thanks, > >> MaryL > > > > Go he http://www.thebirkettmills.com/ > > > > Sheldon > > > > Thanks for the link. I had been wondering about buckwheat because I > had read that buckwheat flour uses "groats" instead of the grain > used in other flours. (I'm not even sure if that statement is > exactly correct -- it's based on a vague recollection I have.) > > MaryL > > > Do yourself a favour look groat up in the dictionary. Buckwheat isn't a grain to start with. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic Since Aug 2004 1AC- 7.2, 7.3, 5.5, 5.6 mmol Weight from 265 down to 219 lbs. and dropping. Continuing to be Manitoban |
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On 3 Apr 2005 15:13:16 -0700, "aem" > wrote:
> Tara wrote: > > I'm intrigued by the idea of crockpot meatloaf. We love meatloaf and > > I appreciate my crockpot more and more now that my maternity leave > > has ended. Does the meatloaf get nice and brown and crusty on the > > outside? That's the best part. > > > An important question. We distinguish between meatloaf that will > mostly be eaten hot and meatloaf that will mostly be eaten in > sandwiches. James Beard believed that the sandwich was the intended > destiny of meatloaf, and we agree with him. Therefore, we prefer to > minimize the brown and crusty exterior. > > We do that by cooking ours in loaf pans that contain the loaf with > little spare room. We do not pour off the fat/liquid that accumulates > during baking, unless it threatens to spill over (which would be okay > because we put the loaf pan on a baking sheet). I suspect the crockpot > would behave similarly. > > To maximize the crusty sides and top, on the infrequent occasions when > we want that, we form the loaf and bake it on a sheet, not in a loaf > pan. And no ketchup/tomato sauce on the top. -aem Is this the royal "we" or is there more than one person cooking in your kitchen? I make my meatloaf in a cast iron pan... I put it on a rack in a (larger than needed) pan to contain the rendered fat. I use the least expensive of hamburgers... fat = flavor, but I don't want it to swim in grease. |
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MaryL wrote:
> "Damsel in dis Dress" > wrote in message > news >> "MaryL" -OUT-THE-LITTER>, if that's their >> real name, wrote: >> >>> Does anyone know if this can be made without the saltines? I used >>> to love meatloaf, but I have not eaten flour of any kind since >>> being diagnosed with >>> T2 diabetes in June 2004. Would extra egg whites help to "bind" the >>> meatloaf together in place of the saltines? Or, what about some >>> shredded carrots? I would love to hear some suggestions. I'm >>> definitely not an expert cook, so any advice you can give me would >>> help a *lot.* >> >> I use oatmeal. >> >> Carol >> -- >> Coming at you live, from beautiful Lake Woebegon > > Oh, great idea! Any type of flour (even whole wheat) causes spikes > in my BG, but I can eat old-fashioned oatmeal without any problems > and have it for breakfast almost every morning. So, that is an > excellent suggestion. > > Thanks, > MaryL Yup, I use oatmeal, too Jill |
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Gal Called J.J. wrote:
> I made meatloaf in the crockpot Friday, after reading your > previous post on the subject. It was wonderful! I used a few > elements from your recipe and some from a friend's meatloaf, > and came up with this: > > Crockpot Meatloaf > > 1½ lbs ground beef > 2 eggs > 10 saltine crackers, crumbled > 8 oz. can cooked tomatoes, mashed > 1 small onion, minced > Dash Worchestershire sauce > Salt and pepper > Ketchup > > Combine first seven ingredients and mix gently, but well. Pat > into bottom of 3-4 quart crock pot. Spread ketchup over loaf, > as desired. Cook on low for 8-10 hours (4-6 hours on high). May > be prepared night before and kept in refrigerator until cooking > time. > > It was so tender and flavorful; DH and DS loved it. Thanks > for the suggestion... I'm glad it worked out well! Jill |
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"Monsur Fromage du Pollet" > wrote in message ... > "MaryL" -OUT-THE-LITTER> wrote in > news:9u_3e.60396$3z.52829@okepread03: > >> >> "Sheldon" > wrote in message >> oups.com... >> > >> > MaryL wrote: >> >> "Damsel in dis Dress" wrote: >> >> > "MaryL" wrote: >> >> > >> >> >>Does anyone know if this can be made without the saltines? I >> >> >>used >> > to love >> >> >>meatloaf, but I have not eaten flour of any kind since being >> > diagnosed >> >> >>with >> >> >>T2 diabetes in June 2004. Would extra egg whites help to >> >> >>"bind" >> > the >> >> >>meatloaf together in place of the saltines? Or, what about >> >> >>some >> > shredded >> >> >>carrots? I would love to hear some suggestions. I'm >> >> >>definitely >> > not an >> >> >>expert cook, so any advice you can give me would help a *lot.* >> >> > >> >> > I use oatmeal. >> >> >> >> Oh, great idea! Any type of flour (even whole wheat) causes >> >> spikes >> > in my >> >> BG, but I can eat old-fashioned oatmeal without any problems and >> >> have >> > it for >> >> breakfast almost every morning. So, that is an excellent >> >> suggestion. >> >> >> >> Thanks, >> >> MaryL >> > >> > Go he http://www.thebirkettmills.com/ >> > >> > Sheldon >> > >> >> Thanks for the link. I had been wondering about buckwheat because I >> had read that buckwheat flour uses "groats" instead of the grain >> used in other flours. (I'm not even sure if that statement is >> exactly correct -- it's based on a vague recollection I have.) >> >> MaryL >> >> >> > > Do yourself a favour look groat up in the dictionary. Buckwheat isn't a > grain to start with. > > I guess your statement about buckwheat not being a grain is what I was trying to recall. I did look up "groat" and found a definition that referred to "oat groats" as "whole kernel oats." Webster's refers to "groats" as "hulled, or hulled and coarsely cracked, grain, esp. wheat, buckwheat, oats, or barley." (Of course, there is also "groat" referring to a silver coin, but that wouldn't help much with cooking.) Thanks, MaryL |
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sf wrote:
> > Is this the royal "we" or is there more than one person cooking in > your kitchen? [snip] > I've been called royal...well, no, it's more like "a royal ..." with various endings. I do the cooking, so generally use the singular when I'm talking about cooking. We both eat, so I generally use the plural when I'm talking about what we like or don't. Perhaps I slip sometimes in making that distinction. -aem |
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Damsel in dis Dress wrote:
> Monsur Fromage du Pollet >, if that's their real > name, wrote: > >> BTW chunks of bell pepper work well in this. > > Teeny-tiny pieces of minced bell pepper. I hate the slimy texture of > larger chunks of green pepper in meatloaf, but the flavor is downright > necessary for a good meatloaf. > > Carol I'm the same way about celery. Must be diced fine but the taste is essential. Jill |
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jmcquown wrote: > Damsel in dis Dress wrote: > > Monsur Fromage du Pollet >, if that's their real > > name, wrote: > > > >> BTW chunks of bell pepper work well in this. > > > > Teeny-tiny pieces of minced bell pepper. I hate the slimy texture of > > larger chunks of green pepper in meatloaf, but the flavor is downright > > necessary for a good meatloaf. > > > > Carol > > I'm the same way about celery. Must be diced fine but the taste is > essential. > > Jill That's another reason I like my meat grinder. |
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One time on Usenet, Tara > said:
> I'm intrigued by the idea of crockpot meatloaf. We love meatloaf and > I appreciate my crockpot more and more now that my maternity leave has > ended. Does the meatloaf get nice and brown and crusty on the > outside? That's the best part. Yes, it did, on the bottom and sides -- but as I mentioned in another part of this thread, I did remove most of the melted fat with a turkey baster about halfway through the cooking time. I think that made a big difference... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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"Sheldon" > wrote in message
oups.com... > > jmcquown wrote: > > Damsel in dis Dress wrote: > > > Monsur Fromage du Pollet >, if that's their > real > > > name, wrote: > > > > > >> BTW chunks of bell pepper work well in this. > > > > > > Teeny-tiny pieces of minced bell pepper. I hate the slimy texture > of > > > larger chunks of green pepper in meatloaf, but the flavor is > downright > > > necessary for a good meatloaf. > > > > > > Carol > > > > I'm the same way about celery. Must be diced fine but the taste is > > essential. > > > > Jill > > That's another reason I like my meat grinder. > And an excellent reason it is! I simply don't have room (nor the money) for a meat grinder. Wish I did. Of course, I don't have the freezer space for a lot of stuff, either. Jill |
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Gal Called J.J. wrote:
> One time on Usenet, said: > > <snip> > >> I make my meatloaf in a cast iron pan... I put it on a rack in a >> (larger than needed) pan to contain the rendered fat. I use the >> least expensive of hamburgers... fat = flavor, but I don't want it >> to swim in grease. >> >> > > Regarding that, I should have mentioned that I used a turkey baster > to suck out most of the grease about halfway through cooking time. > I'll have to add that note to my recipe... What an EXCELLENT idea! I never thought of that! Since I haven't made a turkey in, oh, years, but still have a baster, that's an excellent use for it! Thanks, JJ! Jill |
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jmcquown wrote: > Gal Called J.J. wrote: > > > > I should have mentioned that I used a turkey baster > > to suck out most of the grease about halfway through cooking time. > > I'll have to add that note to my recipe... > > What an EXCELLENT idea! I never thought of that! Since I haven't made a > turkey in, oh, years, but still have a baster, that's an excellent use for > it! There's no point in removing the fat part way through... only causes dry meat loaf... much simpler upon removing pan after cooking to set it on a slight slant and the excess fat will accumulate to one side. Anyway, since admittedly she hasn't made a turkey in years one can only imagine what Jill does with her turkey baster.  Sheldon |
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Sheldon wrote:
> jmcquown wrote: >> Gal Called J.J. wrote: >>> >>> I should have mentioned that I used a turkey baster >>> to suck out most of the grease about halfway through cooking time. >>> I'll have to add that note to my recipe... >> >> What an EXCELLENT idea! I never thought of that! Since I haven't >> made a turkey in, oh, years, but still have a baster, that's an >> excellent use for it! > > There's no point in removing the fat part way through... only causes > dry meat loaf... much simpler upon removing pan after cooking to set > it on a slight slant and the excess fat will accumulate to one side. > Anyway, since admittedly she hasn't made a turkey in years one can > only imagine what Jill does with her turkey baster. > > Sheldon Oh HUSH, Sheldon! I have no intention of having children! Jill |
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One time on Usenet, "jmcquown" > said:
> Gal Called J.J. wrote: > > One time on Usenet, said: > > > > <snip> > > > >> I make my meatloaf in a cast iron pan... I put it on a rack in a > >> (larger than needed) pan to contain the rendered fat. I use the > >> least expensive of hamburgers... fat = flavor, but I don't want it > >> to swim in grease. > >> > >> > > > > Regarding that, I should have mentioned that I used a turkey baster > > to suck out most of the grease about halfway through cooking time. > > I'll have to add that note to my recipe... > > What an EXCELLENT idea! *Blush* Thank you. > I never thought of that! Since I haven't made a > turkey in, oh, years, but still have a baster, that's an excellent use for > it! Thanks, JJ! Happy to help, especially since you gave me the idea of using a crock pot in the first place. And regardless of what Sheldon says, removing most (not all) of the fat does not make it dry; that may be the case with a *baked* meatloaf, but the crockpot kept it nice and moist. Just be careful with your baster -- I accidentally squeezed mine and the grease shot out all over the side of my microwave and my tea & sugar jars. Oh well, they needed a good cleaning anyway... ;-) -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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Gal Called J.J. wrote:
> One time on Usenet, "jmcquown" > said: >> Gal Called J.J. wrote: >>> One time on Usenet, said: >>> >>> <snip> >>> >>> Regarding that, I should have mentioned that I used a turkey baster >>> to suck out most of the grease about halfway through cooking time. >>> I'll have to add that note to my recipe... >> >> What an EXCELLENT idea! > > *Blush* Thank you. > >> I never thought of that! Since I haven't made a >> turkey in, oh, years, but still have a baster, that's an excellent >> use for it! Thanks, JJ! > > Happy to help, especially since you gave me the idea of using a crock > pot in the first place. > Just be careful with your baster -- I accidentally squeezed mine and > the grease shot out all over the side of my microwave and my tea & > sugar jars. Oh well, they needed a good cleaning anyway... ;-) Arrrgh! Thanks for reminding me that's another thing I need to clean John will be here in 2 weeks and I'm doing the major "Spring Cleaning" thing. I would have forgotten about the cannisters! Jill |
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Sheryl Rosen >, if that's their real name, wrote:
>It was my recipe, btw. >Not Jill's. >But I do find it "interesting" that she took the credit for it. Back to your corners, ladies. |
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Damsel in dis Dress wrote:
> Sheryl Rosen >, if that's their real name, > wrote: > >> It was my recipe, btw. >> Not Jill's. >> But I do find it "interesting" that she took the credit for it. > > Back to your corners, ladies. I suggested crockpot and said I'd never tried it but it's always mentioned in the crockpot recipe books. I also said I have never heard of "boiled" meatloaf, which Jos. Littleshoes mentioned. However, since I've had Sheryl killfiled for a long, long time, I had no idea she'd even brought it up. I certainly wasn't "taking credit" for something I never saw. It was a suggestion I made; not taking credit. Jill |
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One time on Usenet, Sheryl Rosen > said:
> Gal Called J.J. at wrote on 4/4/05 3:25 PM: > > Happy to help, especially since you gave me the idea of using a crock > > pot in the first place. > Um. > That was me. Sheryl, I humbly apologize -- you're right, you started the "Crock Pot Twist on Meatloaf" thread last month. I'm usually pretty good about giving credit where it's due, but in this case, I screwed up. Sorry about that; I do thank you for starting that thread, as I really like that meatloaf method... :-( -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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jmcquown wrote: > I certainly wasn't "taking credit" for > something I never saw. It was a suggestion I made; not taking credit. > *Exactly* right Jill... Why am I not surprised by the petty behavior of the person you have killfiled? It's just a recipe, not some Top - Sekret thang to get all upset over...fer chrissakes. :-) -- Best Greg |
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Gal Called J.J. wrote: > I'm usually pretty good > about giving credit where it's due, but in this case, I screwed up. There is absolutely no reason for you to prostate yourself over the "attribution" of some recipe on a newsgoup. -- Best Greg |
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