My sister and law makes great meat loaf. She is coming over w/hubby in
one week.

I want to make a good meat loaf for them that rivals hers.

Any ideas? I usually just use that bake in a bag kit that comes with
seasonings. What can I add to that to make it extra special?

This one is a winner. I have made it a hundred times and get requests for
the recipe all the time. Left overs, if any, make wondeful sandwiches.
Follow the recipe to the "t".
* Exported from MasterCook *

Eva Bond's Meat Loaf

Recipe By : Judity Ille via Prodigy Food BB
Serving Size : 12 Preparation Time :1:15
Categories : Meat Loaves

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 pounds ground beef -- or hamburger
1/2 teaspoon black pepper
2 each eggs
1/2 medium onion -- chopped
2 tablespoons ketchup
1/2 package Lawry's Meatloaf Seasoning -- or other brand
1/2 medium green bell pepper -- chop

FOR THE SAUCE: (TOPPING)
1/2 cup ketchup -- USE CHILI SAUCE!
1/3 cup water
4 tablespoons brown sugar -- more if desired

Mix all ingredients well. Mold the loaf and place in a large pan, leaving
a well between loaf and pan to permit draining off excess oil. With pastry
brush moisten the top and sides with cold water to prevent crumbling. Do
not cover. Bake at 350~ for 1 hour and 15 minutes.

Drain off liquid and slice loaf and leave slices vertical. Mix ingredients
for sauce as listed. Pour sauce over sliced meat loaf and get some between
and all over the top. Bake an additional 30 minutes, uncovered.

You must use regular ground beef or hamburger, for the best flavor.

Eva Bond was the cook for the jurors of the Malice Green murder trial in
Detroit in 1993. Her meat loaf was their favorite and they requested it
over and over again. You must follow the directions for the sauce to get
the flavor.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Great the next day for sandwiches.

NOTES : Copied by Tom Shunick 3/3/96



Pray Tell wrote:

> My sister and law makes great meat loaf. She is coming over w/hubby in
> one week.
>
> I want to make a good meat loaf for them that rivals hers.
>
> Any ideas? I usually just use that bake in a bag kit that comes with
> seasonings. What can I add to that to make it extra special?

Thank you Thomas, I will try your recipe.

Thomas Shunick wrote:

> You must use regular ground beef or hamburger, for the best flavor.

Why not meatloaf mix? Meaning equal parts of ground burger, ground
veal, and most important, ground pork.

nancy

"Thomas Shunick" > wrote in message
...

> This one is a winner. I have made it a hundred times and get
requests for
> the recipe all the time. Left overs, if any, make wondeful
sandwiches.
> Follow the recipe to the "t".
> * Exported from MasterCook *
>
> Eva Bond's Meat Loaf
>
> Recipe By : Judity Ille via Prodigy Food BB
> Serving Size : 12 Preparation Time :1:15
> Categories : Meat Loaves
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 1/2 pounds ground beef -- or hamburger
> 1/2 teaspoon black pepper
> 2 each eggs
> 1/2 medium onion -- chopped
> 2 tablespoons ketchup
> 1/2 package Lawry's Meatloaf Seasoning -- or other brand
> 1/2 medium green bell pepper -- chop
>
> FOR THE SAUCE: (TOPPING)
> 1/2 cup ketchup -- USE CHILI SAUCE!
> 1/3 cup water
> 4 tablespoons brown sugar -- more if desired
>
> Mix all ingredients well. Mold the loaf and place in a large pan,
leaving
> a well between loaf and pan to permit draining off excess oil. With
pastry
> brush moisten the top and sides with cold water to prevent
crumbling. Do
> not cover. Bake at 350~ for 1 hour and 15 minutes.
>
> Drain off liquid and slice loaf and leave slices vertical. Mix
ingredients
> for sauce as listed. Pour sauce over sliced meat loaf and get some
between
> and all over the top. Bake an additional 30 minutes, uncovered.
>
> You must use regular ground beef or hamburger, for the best flavor.
>
> Eva Bond was the cook for the jurors of the Malice Green murder
trial in
> Detroit in 1993. Her meat loaf was their favorite and they
requested it
> over and over again. You must follow the directions for the sauce
to get
> the flavor.

I notice that it serves 12... just right for a jury.

Dana

Pray Tell wrote:
>
> My sister and law makes great meat loaf. She is coming over w/hubby in
> one week.
>
> I want to make a good meat loaf for them that rivals hers.
>
> Any ideas? I usually just use that bake in a bag kit that comes with
> seasonings. What can I add to that to make it extra special?



NEVER try to beat someone at his/her own game!
What's your food specialty? Make that.

gloria p

Pray Tell wrote:

> My sister and law makes great meat loaf. She is coming over w/hubby in
> one week.
>
> I want to make a good meat loaf for them that rivals hers.

Why? If she is especially fond of her own meat loaf she will expect it to
be like hers. One way or the other, she will compare it to her own. She
may even be upset if it is better than hers. Why not prepare something at
which you excel. Make her a fine meal made with expensive ingredients, and
then maybe she will be inspired to feed you something that isn't made with
the cheapest meat she can use for a crowd.


>

"Thomas Shunick" > wrote in message
...
<snip>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 1/2 pounds ground beef -- or hamburger
> 1/2 teaspoon black pepper
> 2 each eggs
> 1/2 medium onion -- chopped
> 2 tablespoons ketchup
> 1/2 package Lawry's Meatloaf Seasoning -- or other brand

Do you by chance have a recipe for Meatloaf Seasoning? Can't get that (or
any other meatloaf seasoning) where I am (Japan) so it would be nice to have
a substitute.

I did find a recipe on-line that calls for mustard powder, paprika, salt,
thyme, basil, black pepper, onion powder, and garlic powder. Is that, more
or less, what one might find in Lawry's seasoning?

rona

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

You will not get the wonderful flavor of this meatloaf using anything
other than ground beef. Normally, I use a mix too, but not for this one.

Nancy Young wrote:

> Thomas Shunick wrote:
>
> > You must use regular ground beef or hamburger, for the best flavor.
>
> Why not meatloaf mix? Meaning equal parts of ground burger, ground
> veal, and most important, ground pork.
>
> nancy

Add some celery seed & parsley and you have it. McCormick's also has a meatloaf
seasoning pack, if that is available.

Rona Yuthasastrakosol wrote:

> "Thomas Shunick" > wrote in message
> ...
> <snip>
> >
> > Amount Measure Ingredient -- Preparation Method
> > -------- ------------ --------------------------------
> > 2 1/2 pounds ground beef -- or hamburger
> > 1/2 teaspoon black pepper
> > 2 each eggs
> > 1/2 medium onion -- chopped
> > 2 tablespoons ketchup
> > 1/2 package Lawry's Meatloaf Seasoning -- or other brand
>
> Do you by chance have a recipe for Meatloaf Seasoning? Can't get that (or
> any other meatloaf seasoning) where I am (Japan) so it would be nice to have
> a substitute.
>
> I did find a recipe on-line that calls for mustard powder, paprika, salt,
> thyme, basil, black pepper, onion powder, and garlic powder. Is that, more
> or less, what one might find in Lawry's seasoning?
>
> rona
>
> --
> ***For e-mail, replace .com with .ca Sorry for the inconvenience!***

>Thomas Schnoock
>>
>>Nancy Young wrote:
>>>Thomas Schnoock wrote:
>>>
>>> You must use regular ground beef or hamburger, for the best flavor.
>>
>> Why not meatloaf mix? Meaning equal parts of ground burger, ground
>> veal, and most important, ground pork.

>You will not get the wonderful flavor of this meatloaf using anything
>other than ground beef.

Yeah, pre-ground stupidmarket mystery meat... not everyone appreciates the
wonderful flavor of shitloaf, Schnook.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Pray Tell wrote:
> My sister and law makes great meat loaf. She is coming over w/hubby in
> one week.
>
> I want to make a good meat loaf for them that rivals hers.
>
> Any ideas? I usually just use that bake in a bag kit that comes with
> seasonings. What can I add to that to make it extra special?

Nay, nay, Pray Tell. Here are some ideas:

Basic receipe:

2 lbs ground beef
1 cup of bread crumbs
1 or two eggs as needed to make a stiff mix
salt and pepper to taste
Mold in tin and turn out onto cookie pan
place two strips of bacon across top, put
in 350d oven, bake until bacon is crisp

Now, once you have that, you can add or subtract
various options alone or in combinations:

1 package Jimmy Dean sausage

1 medium chopped onion and/or 1 medium chopped green pepper

Add a glaze - ketchup and brown sugar diluted with a bit of
water, spread on before or in place of bacon. Variation:
add 1/2 teaspoon garlic powder, or try maple syrup instead
of brown sugar.

Here's a dress-up trick for company: Take a stack of
mushrooms more-or-less the same size, and slice off the
cap at each side. Put half the loaf in the mold, then
place the mushrooms in a line down the middle, butting
them up against one another tightly making a single long
mushroom from end to end (put them cap side down so they
will be right-side-up when the loaf is inverted). Then
add the rest of the loaf and proceed as normal. When you
serve slices of the loaf, each slice will have a neat
little cooked mushroom in the center.

Add brown gravy for serving.

Spice variations: if you like spicy you can try adding
chili powder and/or ground cumin to the loaf mixture
or to the glaze.

You can also add a couple chopped
cloves of garlic to the loaf mixture.

Add 1/4 cup ketchup to the loaf mixture.

Top the loaf with rounds of yellow pepper (dress-up)
(on top of bacon).

Smash some seasoned croutons in the blender and
add to or replace the bread crumbs, or use to top
loaf (add during last few minutes of cooking).


The traditional side is mashed potatoes, of course, but you
could also try baked beans or refried beans as a variation.


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