I've been on a meatloaf kick lately, but I'm having trouble with the
meat being a little bland. I use two pounds of hamburger (plenty for
two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
The sauce on top was great but the meat itself was bland. The 2nd time
I made it, I added some salt & pepper and doubled the mustard and onion
in the meat, with no improvement.
What do you guys use? Am I just using way too few spices for the
amount of meat?

Stacia

"Glitter Ninja" > wrote in message
...
> I've been on a meatloaf kick lately, but I'm having trouble with the
> meat being a little bland. I use two pounds of hamburger (plenty for
> two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> The sauce on top was great but the meat itself was bland. The 2nd time
> I made it, I added some salt & pepper and doubled the mustard and onion
> in the meat, with no improvement.
> What do you guys use? Am I just using way too few spices for the
> amount of meat?
>
> Stacia
>

Doesn't sound like you're using any spices at all! I throw some Italian
seasoning in my meatloaf and parmesan cheese. I make it more Italian style,
I guess. You can throw some worcestershire in there, or tomato paste -
anything goes, but yeah, yours, no offense, sounds a little bland. You're
making a big hamburger. Try chunks of fresh garlic, minced celery, chopped
spinach, even diced carrot.

Good luck!

kili

On Tue 08 Nov 2005 05:04:12a, Thus Spake Zarathustra, or was it Glitter
Ninja?

> I've been on a meatloaf kick lately, but I'm having trouble with the
> meat being a little bland. I use two pounds of hamburger (plenty for
> two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> The sauce on top was great but the meat itself was bland. The 2nd time
> I made it, I added some salt & pepper and doubled the mustard and onion
> in the meat, with no improvement.
> What do you guys use? Am I just using way too few spices for the
> amount of meat?
>
> Stacia

Well, meatloaf is an infinitely variable thing. For 2 lbs. of meat, I use
probably a full cup of onion, at least 1 or 2 cloves of garlic, and about
3/4 cup of breadcrumbs. Besides the egg, I also use catsup and a splash of
yellow mustard IN the meatloaf, along with 2-3 teaspoons of Worcestershire
sauce, at least 1 teaspoon of salt, and plenty of black pepper. The sauce
is fine. If you like green pepper, add some of that, too.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Glitter Ninja" > wrote

> I've been on a meatloaf kick lately, but I'm having trouble with the
> meat being a little bland. I use two pounds of hamburger (plenty for
> two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> The sauce on top was great but the meat itself was bland. The 2nd time
> I made it, I added some salt & pepper and doubled the mustard and onion
> in the meat, with no improvement.
> What do you guys use? Am I just using way too few spices for the
> amount of meat?

Right off the bat, I don't like meatloaf made with hamburger only. It's
got to be meatloaf mix ... ground beef, veal and (most importantly) pork.
Maybe add some sage, but be careful with the salt, not much more than
1 teaspoon.

But I find hamburger only meatloaves to be tasteless, too. Anyway,
thanks for the idea, I know what I'm making for dinner! Perfect weather
for meatloaf today.

nancy

Glitter Ninja wrote:
> I've been on a meatloaf kick lately, but I'm having trouble with the
> meat being a little bland. I use two pounds of hamburger (plenty for
> two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> The sauce on top was great but the meat itself was bland. The 2nd time
> I made it, I added some salt & pepper and doubled the mustard and onion
> in the meat, with no improvement.
> What do you guys use? Am I just using way too few spices for the
> amount of meat?
>
> Stacia
>

I use this recipe

http://www.bigoven.com/recipe157650

I submitted that to Big Oven

Here's the recipe in case ya just don't want to click the link

Diner Meat Loaf


Ingredients
1 1/2 pounds ground beef
1 1/2 teaspoons salt
1 cup soft bread crumbs
1/4 teaspoon pepper
3/4 cup milk
1/4 teaspoon oregano
1/2 cup chopped onions
1 small can tomato sauce
1/2 cup parmesan cheese
3 slices mozzarella cheese
1 egg, slightly beaten


Instructions Heat oven to 350 degrees.Combine all ingredients except
tomato sauce and Mozzarella cheese.Mix lightly.In a 10 x 6" loaf pan,
shape loaf.Bake 1 1/2 to 2 hours.

Drain excess fat.Pour tomato sauce over loaf during last 1/2 hour of
baking time.Place Mozzarella cheese on top.Bake 5 to 10 minutes.Serves 4
to 6


-At times I have modified this and used "meatball mix" when I find it at
the commisary.

Also, I usually bake it for an hour (my oven may be hotter than normal)
and I usually use more cheese

Roberta (in VA)

Sometimes I put a layer of cheese and peppers in the middle. Also cross some
bacon across the top.

Glitter Ninja wrote:
> I've been on a meatloaf kick lately, but I'm having trouble with the
> meat being a little bland. I use two pounds of hamburger (plenty for
> two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> The sauce on top was great but the meat itself was bland. The 2nd time
> I made it, I added some salt & pepper and doubled the mustard and onion
> in the meat, with no improvement.
> What do you guys use? Am I just using way too few spices for the
> amount of meat?
>
> Stacia

I make meatloaf essentially the same way my mother did. I add yellow
mustard, ketchup, tomato juice, parsley, an egg, lots of black pepper,
and raw oats as a binder/filler (crumbled stale triscuits work well,
too, I've discovered). Sometimes I add a little worcestershire sauce.
I cover the top of the meatloaf with bacon and pour some additional
tomato juice over top. Periodically during the cooking time, I baste
it with a little more tomato juice. I really don't measure any of
this, so I can't be more specific.

Pat

Glitter Ninja

> I've been on a meatloaf kick lately, but I'm having trouble with the
> meat being a little bland. I use two pounds of hamburger (plenty for
> two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> The sauce on top was great but the meat itself was bland. The 2nd time
> I made it, I added some salt & pepper and doubled the mustard and onion
> in the meat, with no improvement.
> What do you guys use? Am I just using way too few spices for the
> amount of meat?
>
> Stacia
>

this is my meat loaf recipe. the loaf is very wet and goes onto a broiler pan
instead of a loaf pan. the drippings make great gravy for mashed potatoes too.
i try to use 80/20 or 75/25 ground beef when i make it. it's very tasty and
moist.

1.5 pound ground beef
1/3 cup milk
3/4 cup cracker crumbs
1/2 cup ketchup + additional ketchup for slathering
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
1/2 cup chopped onions (or however much you want)
1/4 cup worcestershire
Mix all ingredients together gently. Form into a loaf and place onto a
broiler pan. Bake at 350° for about 45 mins. Remove from oven and
slather with ketchup, return to oven an bake for an additional 30 mins.

Roberta wrote:
>
> -At times I have modified this and used "meatball mix" when I find it at
> the commisary.
>
> Roberta (in VA)

Ah, I forgot this in my previous post. I generally use a meatloaf mix
from the supermarket that has beef, pork, and veal. Again, that was
always what my mother used. All-beef meatloaf has a blander flavor to
me.

More recently, I have made meatloaf with ground turkey and turkey
bacon, which is a rather different flavor altogether.

Pat

Glitter Ninja wrote:
> I've been on a meatloaf kick lately, but I'm having trouble with the
> meat being a little bland. I use two pounds of hamburger (plenty for
> two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> The sauce on top was great but the meat itself was bland. The 2nd time
> I made it, I added some salt & pepper and doubled the mustard and onion
> in the meat, with no improvement.
> What do you guys use? Am I just using way too few spices for the
> amount of meat?
>
> Stacia
>

The main thing that will add a lot of flavor is to add pork. 50/50 is a
good combination. Also for 2 pounds of meat I would probably add a
medium onion. Instead of putting the sauce on top I would mix in
ketchup and worcestershire sauce.

I have a cool cookbook called the Great American Meatloaf Cookoff, or
some such thing. Hundreds of variations.

I use only beef and the Bell's meatloaf mix. For spices, I like the
peppery Bell's stuffing spices, a half packet of Good Seasons Italian
dressing, worcestershire, loads of salt and pepper, onion, sometimes
finely chopped bell peppers, egg.

I don't use a loaf pan. Just form a loaf on a foiled baking sheet, with
bacon and A-1 on top.

Great hot with gravy, but the best is next-day meatloaf sandwiches*. I
tried microwaving it and re-baking it, but now I just throw a couple of
slices in a frying pan and heat them in their own fat. Mmmmmm, tasty.

*Why do so many foods, like American Chop Suey, taste better the next
day???

In article >, says...
> What do you guys use? Am I just using way too few spices for the
> amount of meat?
>
> Stacia
>

That amount of beef, I'd add two eggs, a cup of breadcrumbs, about a
tbsp paprika, 1 tsp ground allspice, 1 tsp black pepper, 1 finely
chopped large onion, 1.5 tsp salt. knead and shape. I'd either cut thin
slices of bacon and lay them over the top, or cut 'bacon nails' and
spike them in to the meatloaf. Makes it self-basting. Bake it in a
covered roasting dish with maybe a couple of bay leaves as well. Medium
heat.

after baking, lift the meatloaf out of the pan, deglaze with boiling
water, add some capers, some bayleaf, a bit more ground allspice, whisk
in a paste made from sour cream and flour until the sauce has the right
consistency and smother the meatloaf with that on the plate.

Personally, I wouldn't allow ketchup near the table .. :-)

ymmv.
-P.

--
=========================================
firstname dot lastname at gmail fullstop com

"Glitter Ninja" > ha scritto nel messaggio
...
> I've been on a meatloaf kick lately, but I'm having trouble with the
> meat being a little bland. I use two pounds of hamburger (plenty for
> two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> The sauce on top was great but the meat itself was bland. The 2nd time
> I made it, I added some salt & pepper and doubled the mustard and onion
> in the meat, with no improvement.
> What do you guys use? Am I just using way too few spices for the
> amount of meat?
>
> Stacia

I also put hard eggs inside. And out I cover with slices of ham .
Cheers
Pandora
>

George wrote:
> Glitter Ninja wrote:
> > I've been on a meatloaf kick lately, but I'm having trouble with the
> > meat being a little bland. I use two pounds of hamburger (plenty for
> > two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> > breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> > covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> > The sauce on top was great but the meat itself was bland. The 2nd time
> > I made it, I added some salt & pepper and doubled the mustard and onion
> > in the meat, with no improvement.
> > What do you guys use? Am I just using way too few spices for the
> > amount of meat?
> >
> > Stacia
> >
>
> The main thing that will add a lot of flavor is to add pork. 50/50 is a
> good combination. Also for 2 pounds of meat I would probably add a
> medium onion. Instead of putting the sauce on top I would mix in
> ketchup and worcestershire sauce.

My recipe for Asian meatloaf is in the "Origins of Sloppy Joe's" thread
from a month or so back.

George wrote:
> Glitter Ninja wrote:
> > I've been on a meatloaf kick lately, but I'm having trouble with the
> > meat being a little bland. I use two pounds of hamburger (plenty for
> > two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> > breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> > covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> > The sauce on top was great but the meat itself was bland. The 2nd time
> > I made it, I added some salt & pepper and doubled the mustard and onion
> > in the meat, with no improvement.
> > What do you guys use? Am I just using way too few spices for the
> > amount of meat?
> >
> > Stacia
> >
>
> The main thing that will add a lot of flavor is to add pork.

Plain ground pork does little to boost flavor... add about one fourth
fresh pork saw-seege!

That's a mighty wimpy meat loaf recipe... needs like two big onions,
caramelized along with a few cloves smushed garlic... a grated carrot,
a grated potato, a fistful minced parsley n' celery leaves, a good glug
worcestershire, a big pinch red pepper flakes, a spoonful oregano, a
can of tomato sauce, some fennel seeds, and add TWO eggs per pound of
meat, and just before forming fold in a big bunch of well seasoned
croutons to add texture and suck up excessive moisture... not only is
flavor important, with meat loaf texture is everything... no one enjoys
a loaf could be a c-menta hocky puck.

I do meat loaf in my big roasting pan, there's never less than five
pounds of meat, of course ground myself. Cold meat loaf sammiches the
next day is the best, and meat loaf freezes beautifully.

Really can't make great meat loaf with stupidmarket preground mystery
meat.

Sheldon

"Glitter Ninja" > wrote in message
...
> I've been on a meatloaf kick lately, but I'm having trouble with the
> meat being a little bland. I use two pounds of hamburger (plenty for
> two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> The sauce on top was great but the meat itself was bland. The 2nd time
> I made it, I added some salt & pepper and doubled the mustard and onion
> in the meat, with no improvement.
> What do you guys use? Am I just using way too few spices for the
> amount of meat?
>
> Stacia
>

Try 1/2 ground beef and 1/2 ground pork. I'd say 1/4c breadcrumbs is way too
little. I'd use at least 1c minced onion.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

I always keep half pound packages of sausage in the freezer for when I
want to make meatloaf. One pound of ground beef and 1/2 pound sausage
makes a nice mix. We prefer a spicy sausage, but that is up to you.

As to the other seasonings, they seem to change with my mood. Always
add at least one egg, oatmeal, finely chopped onion, and garlic and
then just kind of wing it.

And I agree that the best reason to make meatloaf is for the
sandwiches.

jillie
Roseville, CA

"Glitter Ninja" wrote in message
> I've been on a meatloaf kick lately, but I'm having trouble with the
> meat being a little bland. I use two pounds of hamburger (plenty for
> two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> The sauce on top was great but the meat itself was bland. The 2nd time
> I made it, I added some salt & pepper and doubled the mustard and onion
> in the meat, with no improvement.
> What do you guys use? Am I just using way too few spices for the
> amount of meat?
>
> Stacia

Well, here's the recipe we refined to *our* tastes after years of falling
short. Everything's in it - maybe the kitchen sink somewhere.

Dora
* Exported from MasterCook *

Henry's Meatloaf

2 pounds ground beef
1 large onion -- chopped
2 stalks celery -- chopped
1/4 green pepper -- chopped
2 handfuls Pepperidge Farm stuffing crumbs
2 eggs
1 package Lipton's onion soup mix (or 2 tablespoons)
2 tablespoons brown gravy
1 tablespoon BBQ sauce
1 tablespoon Heinz zesty Kickers ketchup
1 tablespoon A-1® Steak Sauce
1 tablespoon Worcestershire sauce
1 tablespoon cocktail sauce
1 tablespoon salsa
celery seed
Italian seasoning
McCormick's Bon Appetit
(onion powder and celery salt blend)
Plenty of salt and pepper
4 slices American cheese
1 12-oz. can V-8® vegetable juice
Italian breadcrumbs

Mix all ingredients well, moisten with V-8 juice. Form into loaf, fit
cheese on in a diamond pattern and pour remaining V-8 over. Sprinkle with
Italian seasoned breadcrumbs. Cover with foil. Bake at 350ºF. for about
1-1/4 hours.

Cuisine:
"American"

I forgot - I used to use a meat loaf blend (a mix of ground beef, pork and
veal). It was very tasty. I don't see ground pork and certainly not veal
at the market nowadays.
I know, Sheldon - I can grind my own, but I don't even see veal there
period. It's a mediocre supermarket and cause for much griping on my part.

Dora

Nancy Young wrote:
> "Glitter Ninja" > wrote
>
>> I've been on a meatloaf kick lately, but I'm having trouble with the
>> meat being a little bland. I use two pounds of hamburger (plenty for
>> two people plus leftovers) and add an egg, about 1/4 cup Italian
>> spiced breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion.
>
(snippage)
> Right off the bat, I don't like meatloaf made with hamburger only.
> It's got to be meatloaf mix ... ground beef, veal and (most
> importantly) pork. Maybe add some sage, but be careful with the salt,
> not much more than 1 teaspoon.
>
> But I find hamburger only meatloaves to be tasteless, too. Anyway,
> thanks for the idea, I know what I'm making for dinner! Perfect
> weather for meatloaf today.
>
> nancy

Yep. Definitely use at least a mix of ground beef/ground pork; ground veal
can be hard to find and/or cost prohibitive. The beef should not be too
lean, either.

I like to use oatmeal as a binder along with the egg. Mom used to use
crushed saltine cracker crumbs. Whatever floats your boat I add minced
onion, garlic, celery, sometimes bell pepper. I don't season much beyond a
little salt & pepper, but I DO add shredded cheddar and about 1/2 c. of that
bottled cocktail sauce and a dash of Worcestershire *to* the meatloaf
mixture. Never been a fan of the ketchup sauce topping on meatloaf but
that's just me.

Jill

"Glitter Ninja" > wrote in message
...
> I've been on a meatloaf kick lately, but I'm having trouble with the
> meat being a little bland. I use two pounds of hamburger (plenty for
> two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> The sauce on top was great but the meat itself was bland. The 2nd time
> I made it, I added some salt & pepper and doubled the mustard and onion
> in the meat, with no improvement.
> What do you guys use? Am I just using way too few spices for the
> amount of meat?
>
> Stacia

Add some soy to the mixture in addition to what you are doing. Soy is a natural
source of Glutamate which produces the umami flavor the sale as MSG.

If you want "spicier" try some Worcestershire or A1 or Tabasco, or Hot Salsa.

Dimitri

"limey" > wrote

> 1 package Lipton's onion soup mix (or 2 tablespoons)

Well, why didn't I think of that? I'm going to add in some
beef base, toasted onions and granulated garlic. Thanks!

nancy

Nancy Young wrote on 08 Nov 2005 in rec.food.cooking

>
> "Glitter Ninja" > wrote
>
> > I've been on a meatloaf kick lately, but I'm having trouble with the
> > meat being a little bland. I use two pounds of hamburger (plenty for
> > two people plus leftovers) and add an egg, about 1/4 cup Italian spiced
> > breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> > covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> > The sauce on top was great but the meat itself was bland. The 2nd time
> > I made it, I added some salt & pepper and doubled the mustard and onion
> > in the meat, with no improvement.
> > What do you guys use? Am I just using way too few spices for the
> > amount of meat?
>
> Right off the bat, I don't like meatloaf made with hamburger only. It's
> got to be meatloaf mix ... ground beef, veal and (most importantly) pork.
> Maybe add some sage, but be careful with the salt, not much more than
> 1 teaspoon.
>
> But I find hamburger only meatloaves to be tasteless, too. Anyway,
> thanks for the idea, I know what I'm making for dinner! Perfect weather
> for meatloaf today.
>
> nancy
>
>
>

I recently (just today) acquired some (3 lbs) ground moose meat I'm gonna
do a meatloaf with it and some ground pork...I figure 50/50 split 2 lbs
moose 2 lbs pork. That should be a ok combo. Lean moose and fatty pork.

Seems feeding soup to fellow office workers pays off in the long run.

The othe pound I'm gonna make into moose meatball stew...I'm mixing the
last pound with bulk pork breakfast sausage (50/50 again) to make the
meatballs for the stew. Or maybe Italian sausage meat. Or maybe finely
chopped bacon. I figure to bake the meatballs to nearly cooked and then
finish cooking them in the stew. I figure tiny meatball a tad larger than
the mexican wedding soup meatball size.


Any additional opinions or ideas gladly accepted or rejected outa hand.



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Glitter Ninja wrote:

> I've been on a meatloaf kick lately, but I'm having trouble with the
>
> meat being a little bland. I use two pounds of hamburger (plenty for
> two people plus leftovers) and add an egg, about 1/4 cup Italian
> spiced
> breadcrumbs, about 1/2 t. dried mustard and 2 T minced onion. I
> covered the loaf with a mix of ketchup, wet mustard, and brown sugar.
> The sauce on top was great but the meat itself was bland. The 2nd
> time
> I made it, I added some salt & pepper and doubled the mustard and
> onion
> in the meat, with no improvement.
> What do you guys use? Am I just using way too few spices for the
> amount of meat?
>
> Stacia

If you do a google group search on - joseph littleshoes+meatloaf - you
will find a number of complete recipes for various meat loaves i have
posted over the years, some very complex like a ratatouille meat loaf
using eggplant, some very simple.

A few tips i might pass on, i use the food processor to puree my
veggies, so as to get a very fine grained meat loaf, almost like a
pate, using a whole onion for a 2 pound meat loaf, celery, carrots,
sweet peppers, garlic, i like to add whole oat bran as i like the taste
it adds to the beef. Using a good beef or chicken stock is an
improvement.

I like to use a combination, half and half of pork and beef, but veal is
very nice in a meat loaf. I often make a turkey and sage meat loaf.

We get tilapia, whole, for a dollar a pound here and i will skin, bone
and grind the meat for a fish loaf using a modified gefelte fish recipe.

Sometimes i like to caramelize the chopped onion before adding it to the
meat loaf, or sauté some mushrooms and add to the loaf. Chicken meat
loaf is very good also, espically if combined with ground shrimp and
white wine, onions and garlic.

One time i accidentally used ground sirloin for the meat loaf, it was so
good, cooked with slices of bacon over the top that we ate it all in one
sitting.

And last but not least, a little trick i learned from Leah Wolfes
"Jewish Cookery" is to use about 1 cup of stock for a 2 pound meat loaf,
i thought i had made a terrible mistake the first time i did this, as it
makes the meat, when all mixed together quite soupy, almost liquid, but
it bakes up in a very fine grained, almost pate like manner. Though i
understand some people like a chunky meat loaf i like a fine grained one
cause i enjoy meat loaf sandwiches and the fine grained loaf makes it
easy to slice thinly for sandwiches.
---
JL

Terrific ideas, thanks! I guess I'm definitely short on spices.
Using different meats sounds like a good idea, too. My mother always
used all burger, mainly because it was the cheapest meat, especially
since she ground her own. I'll try other meats, but I don't think I'm
going to use moose...

Stacia

limey wrote:
> "Glitter Ninja" wrote in message
>
>> I've been on a meatloaf kick lately, but I'm having trouble with the
>>meat being a little bland.


This is hardly bland, and with the use of half lamb it is TO DIE FOR!!!

* Exported from MasterCook *

Cardamom Spiced Meatloaf

Recipe By : Amy Finnerty in Southern Living, March 2004.
Serving Size : 8 Preparation Time :0:15
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 carrots, finely diced
1 large onion, finely diced
1 zucchini, finely diced
2 cloves garlic, crushed into a paste
2 teaspoons ground cardamom
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 pound ground chuck
1 pound ground lamb, or additional beef
2 eggs
1 cup fresh bread crumbs
1/2 cup Ketchup
1/3 cup plain yogurt
2 teaspoons salt
2 tablespoons ketchup for topping loaves

In 12 inch nonstick skillet, melt the butter over medium heat. Add the
carrots, onion and zucchini and cook, stirring occasionally, until the
vegetables are tender. About 15 minutes. Add the garlic and cook 1
minute longer. Stir in the cardamom, cumin, cinnamon, red pepper, black
pepper and cook 30 seconds. Set aside to cool slightly.

Preheat over to 375 degrees. In a large bowl combine beef, lamb, eggs,
bread crumbs ketchup, yogurt, salt and cooked vegetable mixture just
until well blended but not over mixed.

Shape into meatloaf in baking dish and spread the top with the remaining
2 Tbl ketchup. Bake 1 hour 15 min. Let stand 10 minutes to set before
carving.

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

In article . com>,
Cryambers > wrote:
>Roberta wrote:
>>
>> -At times I have modified this and used "meatball mix" when I find it at
>> the commisary.
>>
>> Roberta (in VA)
>
>Ah, I forgot this in my previous post. I generally use a meatloaf mix
>from the supermarket that has beef, pork, and veal. Again, that was
>always what my mother used. All-beef meatloaf has a blander flavor to
>me.
>
>More recently, I have made meatloaf with ground turkey and turkey
>bacon, which is a rather different flavor altogether.
>
>Pat
>

For two pounds of meat, I would use at least one whole onion, chopped.
I also like to add chopped green or red pepper. Ketchup or tomato sauce
is a good addition, too.

Donna Pattee wrote:

> In article . com>,
> Cryambers > wrote:
>
>>Roberta wrote:
>>
>>>-At times I have modified this and used "meatball mix" when I find it at
>>>the commisary.
>>>
>>>Roberta (in VA)
>>
>>Ah, I forgot this in my previous post. I generally use a meatloaf mix
>
>>from the supermarket that has beef, pork, and veal. Again, that was
>
>>always what my mother used. All-beef meatloaf has a blander flavor to
>>me.
>>
>>More recently, I have made meatloaf with ground turkey and turkey
>>bacon, which is a rather different flavor altogether.
>>
>>Pat
>>
>
>
> For two pounds of meat, I would use at least one whole onion, chopped.
> I also like to add chopped green or red pepper. Ketchup or tomato sauce
> is a good addition, too.
>
You can kick up your meatloaf by adding a little of your favourtied bbq
sauce or steak sauce.

In article >,
~patches~ > wrote:

> Donna Pattee wrote:
>
> > In article . com>,
> > Cryambers > wrote:
> >
> >>Roberta wrote:
> >>
> >>>-At times I have modified this and used "meatball mix" when I find it at
> >>>the commisary.
> >>>
> >>>Roberta (in VA)
> >>
> >>Ah, I forgot this in my previous post. I generally use a meatloaf mix
> >
> >>from the supermarket that has beef, pork, and veal. Again, that was
> >
> >>always what my mother used. All-beef meatloaf has a blander flavor to
> >>me.
> >>
> >>More recently, I have made meatloaf with ground turkey and turkey
> >>bacon, which is a rather different flavor altogether.
> >>
> >>Pat
> >>
> >
> >
> > For two pounds of meat, I would use at least one whole onion, chopped.
> > I also like to add chopped green or red pepper. Ketchup or tomato sauce
> > is a good addition, too.
> >
> You can kick up your meatloaf by adding a little of your favourtied bbq
> sauce or steak sauce.

I've not made meat loaf in quite a while ... cause I got bored with it.
This thread got me to wondering what it would be like with some
anchovies (or perhaps anchovy paste) mixed in. Awful? Interesting?
Awfully interesting?

Just wondering ...

Dave W.

--
Living in the Ozarks
For email, edu will do.

Regardless of what doesn't happen, there's always someone who knew it wouldn't.
R. Henry

Dave W. wrote:
>
> This thread got me to wondering what it would be like with some
> anchovies (or perhaps anchovy paste) mixed in. Awful? Interesting?
> Awfully interesting?
>
> Just wondering ...
>
> Dave W. in the Ozarks

Hmm, probably tastes like your sister... you'll love it. hehehe

Sheldon

> Dave W. wrote:
> >
> > This thread got me to wondering what it would be like with some
> > anchovies (or perhaps anchovy paste) mixed in. Awful? Interesting?
> > Awfully interesting?
> >
> > Just wondering ...
> >
> > Dave W. in the Ozarks

I make a stuffed bell pepper, with a bread stuffing flavoured with
mashed anchovy and like to use mashed anchovy with ground chicken for a
chicken loaf, i have not done so with beef or pork. But i like using
salt packed (as opposed to olive oil) anchovy's, try a bit in some
mashed potaotes, just a bit, you almost don't want to know its there,
but in my opinion just the right amount will 'round out' the flavour of
the potatoes, give it a fuller body and taste.

One time i was mashing potatoes with a fork and used it to pick up and
taste some flaked seasoned salmon i was going to use for another dish
and the combination of salmon and mashed potato was so good i have
adapted the concept to my regular cooking of mashed potatoes, but i have
written before how much i like the combination of fish or other seafood
cakes, crab cakes for example made with mashed potatoes rather than
bread crumbs or 'crackers'.

I have not attempted it yet but a local resturand coats a fish cake in
raw 'matchstick' potates and deep fries it to perfection. It comes out
all golden crispy on the outside and creamy rich on the inside.
---
JL

Hi,
This is my Great Grandmother Metilly's Meatloaf recipe. Everyone loves it
and it is plenty moist. Not like those old boring meatloaf recipes.
You can double the recipe if needed. You could substitute ground turkey if
you want to go leaner. Can serve with brown gravy if desired. It is great
to eat cold as a meatloaf sandwich if any leftovers, but I usually need to
make extra, because it is gobbled up quickly when warm.

Great Grandmother Metilly's Meatloaf
1 lb ground beef
1 small onion chopped
1 cup of oatmeal
1 egg
1 can Chicken and Rice Soup
1 tsp poultry seasoning
salt and pepper to taste

Mix all together in bowl with hands. Place in loaf pan. Bake at 350
degrees for approx. 45 minutes or so.