~patches~ wrote:
> kilikini wrote:
>
> > "salgud" > wrote in message
> > oups.com...
> >
> >>kilikini wrote:
> >>
> >>>"jmcquown" > wrote in message
> .. .
> >>>
> >>>>Jen wrote:
> >>>>
> >>>>>>I can only eat a sloppy joe openfaced on a bun with provalone then
> >>>>>>slop on top.
> >>>>>>
> >>>>>>Andy
> >>>>>
> >>>>>
> >>>>>
> >>>>>I hate to sound really ignorant, but I don't even know what a sloppy
> >>>>>joe is. But from what I just read I get the general idea. I'll have
> >>>>>to try it one day.
> >>>>>
> >>>>>Jen
> >>>>
> >>>>It's a sandwich made with cooked ground beef in a sauce served on a
> >>>>hamburger bun. Now here's where opinion differs - some folks say it's
> >>>
> >>>like
> >>>
> >>>>a southern barbeque sauce. I maintain it's a tomato sauce. I add
> >
> > onion,
> >
> >>>>garlic, bell pepper and chili spices to mine. At any rate, it's
> >
> > sloppy to
> >
> >>>>eat but oh so good!
> >>>>
> >>>>Jill
> >>>>
> >>>>
> >>>
> >>>I disagree; I never liked those things and dreaded sloppy joe night as a
> >>>kid. Just like meatloaf; I won't make it now as an adult. Thank GOD my
> >>>husband is in agreement!
> >>>
> >>>kili
> >>
> >>Did it ever occur to you to make YOUR sloppy joe and YOUR meatloaf
> >>different than what you were served and HAD to eat as a kid? I make a
> >>fantastic Asian style meatloaf (I love all Asian food) that is nothing
> >>like what I ate as a kid. I've found that if I make it different
> >>enough, it doesn't remind me of what I HAD to eat as a kid.
>
> Could you please share how you make an Asian style meatloaf? TIA BTW,
> my mom made neither meatloaf or sloppy joes. I didn't get to taste
> these mouth watering dishes until after I was married and my MIL taught
> me how to make them as well as lots of other goodies.
> >>
I don't have the recipe in front of me, but it's basically hamburger
with chopped garlic and scallions with the conventional ingredients,
amounts adjusted to give the right consistency for meatloaf. Then
topped with a nice thick layer of Hoison sauce before it goes into the
oven. Very different and very tasty!

salgud wrote:

<snip>
> I don't have the recipe in front of me, but it's basically hamburger
> with chopped garlic and scallions with the conventional ingredients,
> amounts adjusted to give the right consistency for meatloaf. Then
> topped with a nice thick layer of Hoison sauce before it goes into the
> oven. Very different and very tasty!
>
Thanks! Hoisin sauce is my current favourite sauce so I will be sure to
give it a try. I quite often doctor up meatloaf even though the family
favourite is my regular meatloaf. The last time I made it I topped it
with sauteed onions and mushrooms then motzarella cheese. I often add
shredded carrots, zucchini, onions, and celery to meatloaf. One
variation that went over well had italian seasoning, onions, mushrooms
and an inner layer of cheddar cheese. I use extra lean ground beef for
meatloaf so like adding extras for moisture. I hate dry meatloaf!
Sometimes I use ground turkey or ground pork for a variation to beef.
The turkey one comes out nicely with a little poultry seasoning added.

~patches~ wrote:
> salgud wrote:
>
> <snip>
> > I don't have the recipe in front of me, but it's basically hamburger
> > with chopped garlic and scallions with the conventional ingredients,
> > amounts adjusted to give the right consistency for meatloaf. Then
> > topped with a nice thick layer of Hoison sauce before it goes into the
> > oven. Very different and very tasty!
> >
> Thanks! Hoisin sauce is my current favourite sauce so I will be sure to
> give it a try. I quite often doctor up meatloaf even though the family
> favourite is my regular meatloaf. The last time I made it I topped it
> with sauteed onions and mushrooms then motzarella cheese. I often add
> shredded carrots, zucchini, onions, and celery to meatloaf. One
> variation that went over well had italian seasoning, onions, mushrooms
> and an inner layer of cheddar cheese. I use extra lean ground beef for
> meatloaf so like adding extras for moisture. I hate dry meatloaf!
> Sometimes I use ground turkey or ground pork for a variation to beef.
> The turkey one comes out nicely with a little poultry seasoning added.

Wow! You're pretty adventurous with your meatloaf! The cheese sounds
great. And using other than ground beef. I hate dry meatloaf too.
I forgot to mention, if you have some bacon, put that on top of the
Hoison sauce.
I was going to make sloppy Joe's tonight, but I think I might try some
of your ideas and made a meatloaf instead. Got some cheddar cheese in
the fridge. Thanks for the ideas!

salgud wrote:
> ~patches~ wrote:
>> salgud wrote:
>>
>> <snip>
>>> I don't have the recipe in front of me, but it's basically hamburger
>>> with chopped garlic and scallions with the conventional ingredients,
>>> amounts adjusted to give the right consistency for meatloaf. Then
>>> topped with a nice thick layer of Hoison sauce before it goes into
>>> the oven. Very different and very tasty!
>>>
>> Thanks! Hoisin sauce is my current favourite sauce so I will be
>> sure to give it a try. I quite often doctor up meatloaf even though
>> the family favourite is my regular meatloaf. The last time I made
>> it I topped it with sauteed onions and mushrooms then motzarella
>> cheese. I often add shredded carrots, zucchini, onions, and celery
>> to meatloaf. One variation that went over well had italian
>> seasoning, onions, mushrooms and an inner layer of cheddar cheese.
>> I use extra lean ground beef for meatloaf so like adding extras for
>> moisture. I hate dry meatloaf! Sometimes I use ground turkey or
>> ground pork for a variation to beef. The turkey one comes out nicely
>> with a little poultry seasoning added.
>
> Wow! You're pretty adventurous with your meatloaf! The cheese sounds
> great. And using other than ground beef. I hate dry meatloaf too.
> I forgot to mention, if you have some bacon, put that on top of the
> Hoison sauce.
> I was going to make sloppy Joe's tonight, but I think I might try some
> of your ideas and made a meatloaf instead. Got some cheddar cheese in
> the fridge. Thanks for the ideas!

I always add some cheddar cheese to my meatloaf. Not a layer; I just mix in
shredded cheddar, about a cup. I also add about 1/4 c. of bottled cocktail
sauce to the mix. I use oatmeal rather than cracker or breadcrumbs. My
meatloaf always turns out nice and moist and very tasty!

Jill

jmcquown wrote:
> salgud wrote:
> > ~patches~ wrote:
> >> salgud wrote:
> >>
> >> <snip>
> >>> I don't have the recipe in front of me, but it's basically hamburger
> >>> with chopped garlic and scallions with the conventional ingredients,
> >>> amounts adjusted to give the right consistency for meatloaf. Then
> >>> topped with a nice thick layer of Hoison sauce before it goes into
> >>> the oven. Very different and very tasty!
> >>>
> >> Thanks! Hoisin sauce is my current favourite sauce so I will be
> >> sure to give it a try. I quite often doctor up meatloaf even though
> >> the family favourite is my regular meatloaf. The last time I made
> >> it I topped it with sauteed onions and mushrooms then motzarella
> >> cheese. I often add shredded carrots, zucchini, onions, and celery
> >> to meatloaf. One variation that went over well had italian
> >> seasoning, onions, mushrooms and an inner layer of cheddar cheese.
> >> I use extra lean ground beef for meatloaf so like adding extras for
> >> moisture. I hate dry meatloaf! Sometimes I use ground turkey or
> >> ground pork for a variation to beef. The turkey one comes out nicely
> >> with a little poultry seasoning added.
> >
> > Wow! You're pretty adventurous with your meatloaf! The cheese sounds
> > great. And using other than ground beef. I hate dry meatloaf too.
> > I forgot to mention, if you have some bacon, put that on top of the
> > Hoison sauce.
> > I was going to make sloppy Joe's tonight, but I think I might try some
> > of your ideas and made a meatloaf instead. Got some cheddar cheese in
> > the fridge. Thanks for the ideas!
>
> I always add some cheddar cheese to my meatloaf. Not a layer; I just mix in
> shredded cheddar, about a cup. I also add about 1/4 c. of bottled cocktail
> sauce to the mix. I use oatmeal rather than cracker or breadcrumbs. My
> meatloaf always turns out nice and moist and very tasty!
>
> Jill

Cocktail sauce sounds good. I was thinking about chopping the cheddar
into 1/4th inch pieces and putting it in. Little bites of cheese in the
loaf!
I use breadcrumbs (homemade) cause I like the flavor (I use really good
bread). Since I use 80% hamburger, I need to dry it out a bit, or it's
too wet. And I sautee the onions first, when I remember to.

> I always add some cheddar cheese to my meatloaf. Not a layer; I just mix in
> shredded cheddar, about a cup. I also add about 1/4 c. of bottled cocktail
> sauce to the mix. I use oatmeal rather than cracker or breadcrumbs. My
> meatloaf always turns out nice and moist and very tasty!

I make about a 5 pound meatloaf, which I vacuum seal and freeze and eat
for months, so I add close to a pound of sharp cheddar to my meatloaf;
takes about an hour and a half to hour forty five to cook. I use my
roastsing rack to cook it so the grease falls away completely from the
meatloaf; cooking twine comes in handy for modifying the metal rack
insert in order to hold a large meatloaf in place. I don't shread the
cheese, instead I cut the block of cheese into 1" cubes, and stick
those into the meatloaf at various points once the loaf is formed and
it's in the pan. I smooth the meatloaf back over the places where I
put the cheese, before putting the ketchup on top. This way the cheese
doesn't run as much.

I use my own variation of the Quaker Oats recipe, where I use V8
instead of tomato juice and dice a little green pepper and mushroom,
and diced green chili pepper. For a 5 pound meatloaf I would use some
ground pork, hot or mild italian sausage, and lean ground beef in equal
parts.