I don't know if there is such a recipe. I make a lasagna with bechamel
sauce and love it.

I could brown the meat, add breadcrumbs, carrots, mushrooms and onions; some
spices, then cheese and bechamel sauce.

I can't be bothered to do a lasagna and don't have the cheeses on hand
anyway. D'you think this would work? Also I have milk in the fridge that I
should use up. Buy it for the kids, they leave and I'm usually stuck with
it and end up throwing it out.

Elaine

elaine wrote:
> I don't know if there is such a recipe. I make a lasagna with
bechamel
> sauce and love it.
>
> I could brown the meat, add breadcrumbs, carrots, mushrooms and
onions; some
> spices, then cheese and bechamel sauce.
>
> I can't be bothered to do a lasagna and don't have the cheeses on
hand
> anyway. D'you think this would work? Also I have milk in the fridge
that I
> should use up. Buy it for the kids, they leave and I'm usually stuck
with
> it and end up throwing it out.
>
> Elaine

Well, I think the original SOS was browned hamburger in a white
(bechamel) sauce.

That might be what I'd do - anyway, if you like your ingredients all
put together, go ahead and do it. It might not be the best idea, but
it would be edible.

N.

> wrote in message
oups.com...
>
> elaine wrote:
> > I don't know if there is such a recipe. I make a lasagna with
> bechamel
> > sauce and love it.
> >
> > I could brown the meat, add breadcrumbs, carrots, mushrooms and
> onions; some
> > spices, then cheese and bechamel sauce.
> >
> > I can't be bothered to do a lasagna and don't have the cheeses on
> hand
> > anyway. D'you think this would work? Also I have milk in the fridge
> that I
> > should use up. Buy it for the kids, they leave and I'm usually stuck
> with
> > it and end up throwing it out.
> >
> > Elaine
>
> Well, I think the original SOS was browned hamburger in a white
> (bechamel) sauce.
>
> That might be what I'd do - anyway, if you like your ingredients all
> put together, go ahead and do it. It might not be the best idea, but
> it would be edible.
>
> N.

Wonder if I need eggs to bind it or if the bechamel will
suffice..................
Elaine

Elaine write:
elaine Apr 5, 12:51 pm show options

Newsgroups: rec.food.cooking
From: "elaine" > - Find messages by this author
Date: Tue, 5 Apr 2005 15:51:08 -0400
Local: Tues, Apr 5 2005 12:51 pm
Subject: meatloaf and bechamel sauce
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I don't know if there is such a recipe. I make a lasagna with bechamel

sauce and love it.
I could brown the meat, add breadcrumbs, carrots, mushrooms and onions;
some
spices, then cheese and bechamel sauce.
-----------------
Interesting idea. My first thought was about the onions--they are
strong in flavor and might overwhelm the sauce. Do you always brown
the meat for meat loaf? How do you compose your lasagne sauce? Do you
put it on top, like a regular sauce? Or do you mix it in with other
ingredients, like a meat loaf? Let us know.
Nancree

"nancree" > wrote in message
oups.com...
> Elaine write:
> elaine Apr 5, 12:51 pm show options
>
> Newsgroups: rec.food.cooking
> From: "elaine" > - Find messages by this author
> Date: Tue, 5 Apr 2005 15:51:08 -0400
> Local: Tues, Apr 5 2005 12:51 pm
> Subject: meatloaf and bechamel sauce
> Reply | Reply to Author | Forward | Print | Individual Message | Show
> original | Report Abuse
>
> I don't know if there is such a recipe. I make a lasagna with bechamel
>
> sauce and love it.
> I could brown the meat, add breadcrumbs, carrots, mushrooms and onions;
> some
> spices, then cheese and bechamel sauce.
> -----------------
> Interesting idea. My first thought was about the onions--they are
> strong in flavor and might overwhelm the sauce. Do you always brown
> the meat for meat loaf? How do you compose your lasagne sauce? Do you
> put it on top, like a regular sauce? Or do you mix it in with other
> ingredients, like a meat loaf? Let us know.
> Nancree
>
For lasagne I always brown the meat, onions, celery etc. then work in layers
with the cheese and bechamel sauce. But for meatloaf I mix it all the
ingredients together (unbrowned) and then pop in the oven.

I've already made the bechamel sauce. My instinct now is to brown the
hamburger, add the onions ( love onions!), celery, etc. and then add the
sauce. Yea, it sounds like a bit of a mish mash, but who
knows.................

Elaine

elaine wrote:
> I don't know if there is such a recipe. I make a lasagna with
bechamel
> sauce and love it.
>
> I could brown the meat, add breadcrumbs, carrots, mushrooms and
onions; some
> spices, then cheese and bechamel sauce.
>
> I can't be bothered to do a lasagna and don't have the cheeses on
hand
> anyway. D'you think this would work? Also I have milk in the fridge
that I
> should use up. Buy it for the kids, they leave and I'm usually stuck
with
> it and end up throwing it out.
>
> Elaine


Here's a Lasagna recipe from Cooks.com that uses bechamel sauce like
yours:

http://www.cooks.com/rec/doc/0,1818,...246195,00.html


FRENCH LASAGNA

1/2 lb. lasagna noodles
2 tbsp. olive oil
1 c. diced onions
4 cloves garlic, minced
1 tsp. basil
1 tsp. tarragon
2 c. mushrooms, sliced
2 lb. ricotta
4 eggs, lightly beaten
1 c. packed chopped raw spinach
1/4 tsp. pepper
1/4 tsp. nutmeg
1/2 c. Parmesan cheese
1 1/2 c. grated mozzarella

BECHAMEL SAUCE:

1/4 c. butter
1/4 c. flour
1 3/4 c. milk
1/2 c. Parmesan cheese
1/8 tsp. pepper
1/8 tsp. salt

Cook noodles al dente. Drain; refill pot with cold water and let
noodles sit in water. Heat the oil in a 10 inch skillet on medium heat;
saute onions, garlic, basil and tarragon. When onions begin to brown,
add mushrooms and cook until tender. In a large bowl mix ricotta, eggs,
sauteed veggies, raw spinach, salt, pepper, nutmeg, Parmesan cheese and
1/2 cup mozzarella. Preheat oven to 375 degrees.

To make the Bechamel sauce: Melt butter in 2 quart saucepot. When
melted, add milk stirring constantly. Then add Parmesan cheese, salt
and pepper to taste. Cook until the sauce thickens. Thin with a bit of
milk if needed. Remove from heat and set aside.

To assemble: Brush just a bit of sauce into the bottom of a 9 x 12
inch pan to cover. Add a layer of noodles, then some of the cheese
mixture. Repeat with a layer of noodles, cheese mixture, noodles and
then top with remaining Bechamel sauce and remaining 1 cup of
mozzarella. Bake covered 30 minutes. Remove from oven and allow to set
10 minutes before serving.



Rusty

> elaine > wrote:

> For lasagne I always brown the meat, onions, celery etc. then work in layers
> with the cheese and bechamel sauce. But for meatloaf I mix it all the
> ingredients together (unbrowned) and then pop in the oven.

I make lasagna on a regular basis and always cook the hamburger
seperate, then add spices, sauces, etc.

My question is with the meatloaf would you expect it to come out the
same if I cooked the burger first and then put everything together, and
then put it in the oven for a while.

elaine wrote:
> I don't know if there is such a recipe. I make a lasagna with
bechamel
> sauce and love it.
>
> I could brown the meat, add breadcrumbs, carrots, mushrooms and
onions; some
> spices, then cheese and bechamel sauce.
>
> I can't be bothered to do a lasagna and don't have the cheeses on
hand
> anyway. D'you think this would work? Also I have milk in the fridge
that I
> should use up. Buy it for the kids, they leave and I'm usually stuck
with
> it and end up throwing it out.
>
> Elaine

I found this Italian Meat Loaf recipe that uses bechamel:

http://www.thatsmyhome.com/venettos/mlgrat.htm


Italian Meat Loaf Gratin

1 1/2 lbs. ground beef

4 oz. ground pork

1/2 C. minced Mortadella

4 oz. minced salami meat

3 eggs

2 C. bechamel sauce

salt and pepper

Mix all the ingredients together in a large mixing bowl. Butter a
baking dish and pour in the mixture. Bake in a pre-heated 350=B0F. oven
for about an hour.

Can be served hot or at room temperature.





Rusty

"Rusty" > wrote in message
ups.com...

elaine wrote:
> I don't know if there is such a recipe. I make a lasagna with
bechamel
> sauce and love it.
>
> I could brown the meat, add breadcrumbs, carrots, mushrooms and
onions; some
> spices, then cheese and bechamel sauce.
>
> I can't be bothered to do a lasagna and don't have the cheeses on
hand
> anyway. D'you think this would work? Also I have milk in the fridge
that I
> should use up. Buy it for the kids, they leave and I'm usually stuck
with
> it and end up throwing it out.
>
> Elaine

I found this Italian Meat Loaf recipe that uses bechamel:

http://www.thatsmyhome.com/venettos/mlgrat.htm


Italian Meat Loaf Gratin

1 1/2 lbs. ground beef

4 oz. ground pork

1/2 C. minced Mortadella

4 oz. minced salami meat

3 eggs

2 C. bechamel sauce

salt and pepper

Mix all the ingredients together in a large mixing bowl. Butter a
baking dish and pour in the mixture. Bake in a pre-heated 350°F. oven
for about an hour.

Can be served hot or at room temperature.


Thanks Rusty, I found that too and sort of loosely based my meatloaf on the
recipe- without the eggs It's in the oven right now. I didn't pre-cook
the hamburger and just mixed everything together.

We'll see in an hour!

Elaine (Wondering if mashed potatoes would work with this)

wrote:
> elaine wrote:
>> I don't know if there is such a recipe. I make a lasagna with
>> bechamel sauce and love it.
>>
>> I could brown the meat, add breadcrumbs, carrots, mushrooms and
>> onions; some spices, then cheese and bechamel sauce.
>>
>> I can't be bothered to do a lasagna and don't have the cheeses on
>> hand anyway. D'you think this would work? Also I have milk in the
>> fridge that I should use up. Buy it for the kids, they leave and
>> I'm usually stuck with it and end up throwing it out.
>>
>> Elaine
>
> Well, I think the original SOS was browned hamburger in a white
> (bechamel) sauce.
>
If you ask my father he would say NO, and he's 80 years old and enlisted in
1941. They didn't have the facilities to store ground beef on ships so they
used dried beef.

Jill

> That might be what I'd do - anyway, if you like your ingredients all
> put together, go ahead and do it. It might not be the best idea, but
> it would be edible.
>
I like Sheldon's idea of grinding your beef and all the veggies together.
You have to have a grinder and room to store that much beef, however.

> N.

Not sure at all about a bechamel sauce with meatloaf but it actually has
more appeal to me than tomato sauce. I hate tomato sauce and ketchup on
meatloaf.

Jill

jmcquown wrote:
> wrote:
> > elaine wrote:
> >> I don't know if there is such a recipe. I make a lasagna with
> >> bechamel sauce and love it.
> >>
> >> I could brown the meat, add breadcrumbs, carrots, mushrooms and
> >> onions; some spices, then cheese and bechamel sauce.
> >>
> >> I can't be bothered to do a lasagna and don't have the cheeses on
> >> hand anyway. D'you think this would work? Also I have milk in
the
> >> fridge that I should use up. Buy it for the kids, they leave and
> >> I'm usually stuck with it and end up throwing it out.
> >>
> >> Elaine
> >
> > Well, I think the original SOS was browned hamburger in a white
> > (bechamel) sauce.

In the USN SOS was just as likely to be red as white.


> If you ask my father he would say NO, and he's 80 years old and
enlisted in
> 1941. They didn't have the facilities to store ground beef on ships
so they
> used dried beef.
>
> Jill

Yes they did. In 1941 American war ships were well equipt with reefers
and
freezers.


> > That might be what I'd do - anyway, if you like your ingredients
all
> > put together, go ahead and do it. It might not be the best idea,
but
> > it would be edible.
> >
> I like Sheldon's idea of grinding your beef and all the veggies
together.
> You have to have a grinder and room to store that much beef, however.
>
> > N.

You wouldn't store meat loaf mix, gets cooked soon as it's put
together... it's a big no-no to store ground meat containing raw onion,
garlic, egg. Plain ground meat takes no more room than mystery meat
from the stupidmarket... and no one says you need to grind huge
batches. Takes but a few minutes to grind say 10lbs... which really
isn't much turned into burgers and one and two pound packs... but sure
is handy to have, especially when you know what/who is in it.

> Not sure at all about a bechamel sauce with meatloaf but it actually
has
> more appeal to me than tomato sauce. I hate tomato sauce and ketchup
on
> meatloaf.
>
> Jill

I usually make up a gravy from the loaf dripings... don't care for
tomato sauce on meat loaf either... but do like ketchup on cold meat
loaf sandwiches.

I don't know how anyone can admit with a straight face that they use
stupidmarket mystery meat and call themselves a cook. The new Waring
grinders work very well, only cost $119 and take up very little
space... no law says it has to stay out on the counter, in fact if you
have kids I'd recommend you lock it up in the gun cabinet.

Sheldon

jmcquown" > wrote in message
. ..
> wrote:
> > elaine wrote:
> >> I don't know if there is such a recipe. I make a lasagna with
> >> bechamel sauce and love it.
> >>
> >> I could brown the meat, add breadcrumbs, carrots, mushrooms and
> >> onions; some spices, then cheese and bechamel sauce.
> >>
> >> I can't be bothered to do a lasagna and don't have the cheeses on
> >> hand anyway. D'you think this would work? Also I have milk in the
> >> fridge that I should use up. Buy it for the kids, they leave and
> >> I'm usually stuck with it and end up throwing it out.
> >>
> >> Elaine
> >
> > Well, I think the original SOS was browned hamburger in a white
> > (bechamel) sauce.
> >
> If you ask my father he would say NO, and he's 80 years old and enlisted
in
> 1941. They didn't have the facilities to store ground beef on ships so
they
> used dried beef.
>
> Jill
>
> > That might be what I'd do - anyway, if you like your ingredients all
> > put together, go ahead and do it. It might not be the best idea, but
> > it would be edible.
> >
> I like Sheldon's idea of grinding your beef and all the veggies together.
> You have to have a grinder and room to store that much beef, however.
>
> > N.
>
> Not sure at all about a bechamel sauce with meatloaf but it actually has
> more appeal to me than tomato sauce. I hate tomato sauce and ketchup on
> meatloaf.
>
> Jill

Jill, Yikes, I hate tomato sauce and ketchup on anything.

But I made this wee experiment and used up all the extra stuff in my fridge.
All in all wasn't too bad. The bechamel sauce was ok with the put together
hamburger, onions, celery, mushrooms etc. I did find it was a little bit
soggy and had to keep draining off the grease - upped the temperature for
the last half hour.

I think the mashed potatoes really helped - t'would make a good shepherd's
pie - was good, but probably I won't make it again................burp!

Yes, should probably invest in a grinder thingy - are they really only $119?

Elaine

jill said:
Not sure at all about a bechamel sauce with meatloaf but it actually
has
more appeal to me than tomato sauce. I hate tomato sauce and ketchup
on
meatloaf.

Jill
------------------
Me too, Jill ! I like to cook it this way, and then have a nice crusty
pan to make brown gravy with:
Mix thoroughly, with hands: Ground beef, (with at least 15% fat)
, pork sausage, chopped onion, a couple of eggs, Italian Seasoning,
salt and pepper. Then shape it into a loaf shape, put it in the center
of a rectangular Teflon-lined pan, and bake until done--and there is a
nice brown crust starting to form in the pan. Remove loaf to a plate.
Mix flour into the remaining fat (this is why you want to use at least
15% fat) , stir and add appropriate amount of water. Season with a few
shakes of garlic salt, salt and pepper. Serve meatloaf slices with
brown gravy.

nancree Apr 5, 7:29 pm show options

Newsgroups: rec.food.cooking
From: "nancree" > - Find messages by this author
Date: 5 Apr 2005 19:29:54 -0700
Local: Tues, Apr 5 2005 7:29 pm
Subject: meatloaf and bechamel sauce
Reply | Reply to Author | Forward | Print | Individual Message | Show
original | Remove | Report Abuse

jill said:



Not sure at all about a bechamel sauce with meatloaf but it actually
has
more appeal to me than tomato sauce. I hate tomato sauce and ketchup
on
meatloaf.
Jill


------------------
Me too, Jill ! I like to cook it this way, and then have a nice crusty

pan to make brown gravy with:
Mix thoroughly, with hands: Ground beef, (with at least 15% fat)
, pork sausage, chopped onion, a couple of eggs, Italian Seasoning,
salt and pepper. Then shape it into a loaf shape, put it in the center
of a rectangular Teflon-lined pan, and bake until done--and there is a
nice brown crust starting to form in the pan. Remove loaf to a plate.
Mix flour into the remaining fat (this is why you want to use at least
15% fat) , stir and add appropriate amount of water. Season with a few

shakes of garlic salt, salt and pepper. Serve meatloaf slices with
brown gravy.
Nancree

Reply

On Tue, 5 Apr 2005 16:59:59 -0400, "elaine" > wrote:

> Wonder if I need eggs to bind it or if the bechamel will
> suffice..................
> Elaine
>
You want to put the bechamel IN it not ON it?
Eggs will bind, white sauce (bechamel) will not.


"We must not let our rulers load us with perpetual debt. We must make our
election between economy and liberty or profusion and servitude"

"If we run into such debt, as that we must be taxed in our meat and in our
drink, in our necessaries and our comforts, in our labors and our amusements,
for our calling and our creeds...we [will] have no time to think, no means of
calling our miss-managers to account but be glad to obtain subsistence by
hiring ourselves to rivet their chains on the necks of our fellow-sufferers.
And this is the tendency of all human governments. A departure from principle
in one instance becomes a precedent for another till the bulk of society is
reduced to be mere automatons of misery.

"And the fore-horse of this frightful team is public debt. Taxation follows that and in its train wretchedness and oppression." - Thomas Jefferson - Author of The Declaration of Independence, Founding Father and Third U.S. President

On Tue, 5 Apr 2005 17:41:55 -0500, "jmcquown" >
wrote:

> If you ask my father he would say NO, and he's 80 years old and enlisted in
> 1941. They didn't have the facilities to store ground beef on ships so they
> used dried beef.

Creamed Chipped Beef is a fond childhood memory. My father and
grandfather were in the Army/Airforce.


"We must not let our rulers load us with perpetual debt. We must make our
election between economy and liberty or profusion and servitude"

"If we run into such debt, as that we must be taxed in our meat and in our
drink, in our necessaries and our comforts, in our labors and our amusements,
for our calling and our creeds...we [will] have no time to think, no means of
calling our miss-managers to account but be glad to obtain subsistence by
hiring ourselves to rivet their chains on the necks of our fellow-sufferers.
And this is the tendency of all human governments. A departure from principle
in one instance becomes a precedent for another till the bulk of society is
reduced to be mere automatons of misery.

"And the fore-horse of this frightful team is public debt. Taxation follows that and in its train wretchedness and oppression." - Thomas Jefferson - Author of The Declaration of Independence, Founding Father and Third U.S. President

On 5 Apr 2005 16:10:54 -0700, "Sheldon" > wrote:

> I don't know how anyone can admit with a straight face that they use
> stupidmarket mystery meat and call themselves a cook.

A lot of us use it... and we don't crare if it's chuck or not.


"We must not let our rulers load us with perpetual debt. We must make our
election between economy and liberty or profusion and servitude"

"If we run into such debt, as that we must be taxed in our meat and in our
drink, in our necessaries and our comforts, in our labors and our amusements,
for our calling and our creeds...we [will] have no time to think, no means of
calling our miss-managers to account but be glad to obtain subsistence by
hiring ourselves to rivet their chains on the necks of our fellow-sufferers.
And this is the tendency of all human governments. A departure from principle
in one instance becomes a precedent for another till the bulk of society is
reduced to be mere automatons of misery.

"And the fore-horse of this frightful team is public debt. Taxation follows that and in its train wretchedness and oppression." - Thomas Jefferson - Author of The Declaration of Independence, Founding Father and Third U.S. President

On 5 Apr 2005 16:10:54 -0700, "Sheldon" > wrote:


>
>I don't know how anyone can admit with a straight face that they use
>stupidmarket mystery meat and call themselves a cook.


Oh, it's far better than enjoying drowning children, trust me.

sf wrote:
> On Tue, 5 Apr 2005 17:41:55 -0500, "jmcquown" >
> wrote:
>
>> If you ask my father he would say NO, and he's 80 years old and
>> enlisted in 1941. They didn't have the facilities to store ground
>> beef on ships so they used dried beef.
>
> Creamed Chipped Beef is a fond childhood memory. My father and
> grandfather were in the Army/Airforce.
>
Stouffer's makes passable (read: GOOD) creamed chipped beef in white gravy
that can be nuked or boiled in the bag and served over toast or biscuits.
As a child I hated the very idea of it because Dad called it S*** on a
Shingle. Now I love SOS! Mom buys the Stouffer's stuff because it's easy
for them to prepare. Dad (USMC Ret. is 80 and Mom is 79).

Jill

nancree wrote:
> jill said:
> Not sure at all about a bechamel sauce with meatloaf but it actually
> has
> more appeal to me than tomato sauce. I hate tomato sauce and ketchup
> on
> meatloaf.
>
> Jill
> ------------------
> Me too, Jill ! I like to cook it this way, and then have a nice
> crusty pan to make brown gravy with:
> Mix thoroughly, with hands: Ground beef, (with at least 15% fat)
> , pork sausage, chopped onion, a couple of eggs, Italian Seasoning,
> salt and pepper. Then shape it into a loaf shape, put it in the center
> of a rectangular Teflon-lined pan, and bake until done--and there is a
> nice brown crust starting to form in the pan. Remove loaf to a plate.
> Mix flour into the remaining fat (this is why you want to use at least
> 15% fat) , stir and add appropriate amount of water. Season with a
> few shakes of garlic salt, salt and pepper. Serve meatloaf slices
> with brown gravy.

Almost sounds like doing it as 'Salisbury Steak'; not that there is anything
wrong with that. I love it!

Jill