Okay, first, I am not a big meatloaf fan, but my husband is. Second, I had a
perfectly nice recipe that involved adding tomato with the celery and onion,
but he does not like it. What he likes: the recipe with the seasoning packet
by McCormack spice company. The one with titanium dioxide and plutonium
in it.

Question: those of you who do not add anything tomato-based to your
meatloaf, what spices do you add? I would like to get off the McCormack
stuff. The recipe, which I like other than the chemicals, calls for 1.5 lbs
ground beef (I use lean), 1/2 cup milk (I use skim) one egg, and the
seasoning packet. All goes inside a plastic bag, which I can do without as
it is just as messy as without. I add finely chopped onion and celery, and
instead of white flour cracker or bread crumbs, this last time I got
adventurous and added ... that's right! Oatmeal. Two packets of
single-serving, plain Quaker Oats instant oatmeal. He liked it just fine.
The consistency of the meat loaf is soft, but not, errr, gelatinous, as one
might expect.
It even passed the cold sandwich test, which is when I told him there was
oatmeal in it! Imagine, meatloaf that can help sweep cholesterol out of your
system.

TIA.



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cybercat wrote:
> Okay, first, I am not a big meatloaf fan, but my husband is. Second, I had a
> perfectly nice recipe that involved adding tomato with the celery and onion,
> but he does not like it. What he likes: the recipe with the seasoning packet
> by McCormack spice company. The one with titanium dioxide and plutonium
> in it.
>
> Question: those of you who do not add anything tomato-based to your
> meatloaf, what spices do you add? I would like to get off the McCormack
> stuff. The recipe, which I like other than the chemicals, calls for 1.5 lbs
> ground beef (I use lean), 1/2 cup milk (I use skim) one egg, and the
> seasoning packet. All goes inside a plastic bag, which I can do without as
> it is just as messy as without. I add finely chopped onion and celery, and
> instead of white flour cracker or bread crumbs, this last time I got
> adventurous and added ... that's right! Oatmeal. Two packets of
> single-serving, plain Quaker Oats instant oatmeal. He liked it just fine.
> The consistency of the meat loaf is soft, but not, errr, gelatinous, as one
> might expect.
> It even passed the cold sandwich test, which is when I told him there was
> oatmeal in it! Imagine, meatloaf that can help sweep cholesterol out of your
> system.
>

My father used to add oatmeal to his meatloaf recipes. And sometimes
rice. Just don't add too much or it's kinda gross.

On 3 Jun 2006 22:33:48 +0200, "cybercat" > wrote:

>Okay, first, I am not a big meatloaf fan, but my husband is. Second, I had a
>perfectly nice recipe that involved adding tomato with the celery and onion,
>but he does not like it. What he likes: the recipe with the seasoning packet
>by McCormack spice company. The one with titanium dioxide and plutonium
>in it.
>
>Question: those of you who do not add anything tomato-based to your
>meatloaf, what spices do you add? I would like to get off the McCormack
>stuff. The recipe, which I like other than the chemicals, calls for 1.5 lbs
>ground beef (I use lean), 1/2 cup milk (I use skim) one egg, and the
>seasoning packet. All goes inside a plastic bag, which I can do without as
>it is just as messy as without. I add finely chopped onion and celery, and
>instead of white flour cracker or bread crumbs, this last time I got
>adventurous and added ... that's right! Oatmeal. Two packets of
>single-serving, plain Quaker Oats instant oatmeal. He liked it just fine.
>The consistency of the meat loaf is soft, but not, errr, gelatinous, as one
>might expect.
>It even passed the cold sandwich test, which is when I told him there was
>oatmeal in it! Imagine, meatloaf that can help sweep cholesterol out of your
>system.

I season my meatloaf the way my mother taught me to make rissoles - a
sloosh of ketchup (it doesn't make it taste like tomato), worchestire
sauce, dried Italian herbs, salt and pepper, and if I feel so inclined
I put a sprinkle of McCormick's cajun spice mix in there (no plutonium
in it, I promise...) I also like to use finely chopped onion and
celery and some crushed garlic, and I love tomato in it but DH doesn't
so I skip that...

cybercat wrote:

> Okay, first, I am not a big meatloaf fan, but my husband is. Second, I had a
> perfectly nice recipe that involved adding tomato with the celery and onion,
> but he does not like it. What he likes: the recipe with the seasoning packet
> by McCormack spice company. The one with titanium dioxide and plutonium
> in it.
>
> Question: those of you who do not add anything tomato-based to your
> meatloaf, what spices do you add? I would like to get off the McCormack
> stuff. The recipe, which I like other than the chemicals, calls for 1.5 lbs
> ground beef (I use lean), 1/2 cup milk (I use skim) one egg, and the
> seasoning packet. All goes inside a plastic bag, which I can do without as
> it is just as messy as without. I add finely chopped onion and celery, and
> instead of white flour cracker or bread crumbs, this last time I got
> adventurous and added ... that's right! Oatmeal. Two packets of
> single-serving, plain Quaker Oats instant oatmeal. He liked it just fine.
> The consistency of the meat loaf is soft, but not, errr, gelatinous, as one
> might expect.
> It even passed the cold sandwich test, which is when I told him there was
> oatmeal in it! Imagine, meatloaf that can help sweep cholesterol out of your
> system.
>
> TIA.
>

I am a big meat loaf fan, if you do a google group search of joseph
littleshoes + meat loaf you will find a dozen or so of recipes i have
posted, from the simple to the complex. I sometimes make a meat loaf
layered with slices of eggplant and served with a brandy, garlic pesto.


But ordinarily, i put onion, green pepper, celery, carrot, garlic
through the food processor and reduce them to a puree, also, perhaps
most importantly 1/4 head of cored cabbage per pound of meat, pureed, is
essential IMO, but i put cabbage in a lot of things that don't
ordinarily call for it. Ask me about my boiled meat loaf or google
group search 'sou fassum provencal" + joseph littleshoes.

These are then added to meat, i often use only turkey with sage, but
beef, pork & veal are very nice. Oregano, cumin, or any spice one likes.

For an extender i like to use oat or wheat bran, i like the flavour it
adds but am not unwilling to use Italian seasoned bread crumbs. If you
have access to Zataraigns Creole seasoning i would recommend that.

I will add a 1/2 cup of stock or wine to a 2 pound meat loaf mix, it
will seem a bit soupy, but when well mixed it bakes up into a nice
almost pate like consistency. Great for slicing thin for sandwiches.

The best recipe i have ever found, and the basis for my experimentation
is Leah Wolfs in her book Jewish Cookery.

Here's the recipe, use stock if at all possible.

Meat Loaf

from Leah Wolfs "Jewish Cookery
_______________________________

1 & 1/2 pound ground beef (i recommend ground sirloin but it can be made
with chicken or turkey or any combination of ground meats one desires)

1/2 cup soft bread crumbs or boiled rice

1 large onion, grated or pureed in a food processor.

1 large carrot pureed

1 (or more, to taste) cloves of garlic, grated or pureed with the other
veggies

2 whole eggs

1/4 cup stock or water

ketchup

Combine all ingredients except ketchup, mix very well, form into a
loaf, place in loaf pan, pressing into shape of pan. Coat the top with
enough ketchup to thinly cover the top of the loaf. Bake in a preheated
oven at 375 degrees F for 45 minutes.

The ketchup may be left off, and if so cook till top is nicely browned.

_________

The above is a very simple easy to make and delicious meat loaf, if the
veggies are pureed to a liquid state and used the loaf will have a pate
like consistency and can be sliced very thin for sandwiches. If your
feeling adventurous i have a recipe for a "ratatouille" meat loaf that
calls for eggplant, spinach, mushrooms tomatoes and a host of spices as
well as both beef and ground turkey. Its very complex and unusual but
also very good.
---
JL

cybercat wrote:
> Okay, first, I am not a big meatloaf fan, but my husband is. Second, I had a
> perfectly nice recipe that involved adding tomato with the celery and onion,
> but he does not like it. What he likes: the recipe with the seasoning packet
> by McCormack spice company. The one with titanium dioxide and plutonium
> in it.
>
> Question: those of you who do not add anything tomato-based to your
> meatloaf, what spices do you add? I would like to get off the McCormack
> stuff. The recipe, which I like other than the chemicals, calls for 1.5 lbs
> ground beef (I use lean), 1/2 cup milk (I use skim) one egg, and the
> seasoning packet. All goes inside a plastic bag, which I can do without as
> it is just as messy as without. I add finely chopped onion and celery, and
> instead of white flour cracker or bread crumbs, this last time I got
> adventurous and added ... that's right! Oatmeal. Two packets of
> single-serving, plain Quaker Oats instant oatmeal. He liked it just fine.
> The consistency of the meat loaf is soft, but not, errr, gelatinous, as one
> might expect.
> It even passed the cold sandwich test, which is when I told him there was
> oatmeal in it! Imagine, meatloaf that can help sweep cholesterol out of your
> system.
>
> TIA.

Great meat loaf is easy... all you need is a meat grinder. Oatmeal
sucks... best extender is to grind in a couple raw spuds (skins on).
Grind in a couple carrots, a fistful of parsley, a big ol' raw onion, a
green pepper, a couple celery ribs, even a zuke works... clean out your
vegetable bin. At the end grind in a few sheets matzo. I like to add
some marjaram, some of Penzeys dehy toasted onion, add plenty black
pepper, some salt, and I cook with msg (ask if I care what yoose
think). I mix it all by hand, add two eggs per pound of meat... I
never use less than 4 pounds of meat, less is a burger. Form a loaf in
a pan, lay a few rashers of bscon on top... sometimes I embed a few
hard cooked eggs. No rulz.

Sheldon

"cybercat" > wrote in :

> Okay, first, I am not a big meatloaf fan, but my husband is. Second, I
> had a perfectly nice recipe that involved adding tomato with the
> celery and onion, but he does not like it. What he likes: the recipe
> with the seasoning packet by McCormack spice company. The one with
> titanium dioxide and plutonium in it.
>
> Question: those of you who do not add anything tomato-based to your
> meatloaf, what spices do you add? I would like to get off the
> McCormack stuff. The recipe, which I like other than the chemicals,
> calls for 1.5 lbs ground beef (I use lean), 1/2 cup milk (I use skim)
> one egg, and the seasoning packet. All goes inside a plastic bag,
> which I can do without as it is just as messy as without. I add finely
> chopped onion and celery, and instead of white flour cracker or bread
> crumbs, this last time I got adventurous and added ... that's right!
> Oatmeal. Two packets of single-serving, plain Quaker Oats instant
> oatmeal. He liked it just fine. The consistency of the meat loaf is
> soft, but not, errr, gelatinous, as one might expect.
> It even passed the cold sandwich test, which is when I told him there
> was oatmeal in it! Imagine, meatloaf that can help sweep cholesterol
> out of your system.
>
> TIA.


cybercat,

To your 1.5 lb. meat:

Spices: 1/2 tsp each, dried oregano, white pepper and garlic powder
Veggies: 1 tbsp each shredded onion, potato, carrot
1 Egg
1/4 cup plain breadcrumbs

For the last half stage of baking, poke top with skewer in a few places
then top with 1/2 cup parmesan and dot with butter.

??

Andy

cybercat wrote:
> Okay, first, I am not a big meatloaf fan, but my husband is. Second, I had a
> perfectly nice recipe that involved adding tomato with the celery and onion,
> but he does not like it. [snip]

> .... this last time I got
> adventurous and added ... that's right! Oatmeal. [snip]

Here's what Quaker calls its "Prize Winning Meat Loaf" with my
amendments. It's okay, but every meatloaf is an adventure....

1.5 lbs ground beef [I always use a mixture of beef and pork and
sometimes veal]
1 Cup tomato juice [I have used a Bloody Mary mix with good results]
3/4 Cup oats, uncooked (rolled, not instant)
1 egg, large
1/4 Cup onion, chopped
[ 1 large clove garlic, minced ]
[ thyme and oregano [or marjoram] to taste ]
salt and pepper to taste

For me, using more than one meat is the most beneficial thing. Second
would be not overdoing any other ingredient or herb or spice. Focus
should be on the meat, other tastes should be well in the background.
-aem

Andy wrote:
>
> For the last half stage of baking, poke top with skewer in a few places

Why? To let the juices leak out, like your brain.

> and dot with butter.


Butter on meat loaf? You're sick.

aem wrote:
> cybercat wrote:
> > Okay, first, I am not a big meatloaf fan, but my husband is. Second, I had a
> > perfectly nice recipe that involved adding tomato with the celery and onion,
> > but he does not like it. [snip]
>
> > .... this last time I got
> > adventurous and added ... that's right! Oatmeal. [snip]
>
> Here's what Quaker calls its "Prize Winning Meat Loaf" with my
> amendments. It's okay, but every meatloaf is an adventure....
>
> 1.5 lbs ground beef [I always use a mixture of beef and pork and
> sometimes veal]
> 1 Cup tomato juice [I have used a Bloody Mary mix with good results]
> 3/4 Cup oats, uncooked (rolled, not instant)
> 1 egg, large
> 1/4 Cup onion, chopped
> [ 1 large clove garlic, minced ]
> [ thyme and oregano [or marjoram] to taste ]
> salt and pepper to taste
>
> For me, using more than one meat is the most beneficial thing. Second
> would be not overdoing any other ingredient or herb or spice. Focus
> should be on the meat, other tastes should be well in the background.
> -aem

aem wrote:
> cybercat wrote:
> > Okay, first, I am not a big meatloaf fan, but my husband is. Second, I had a
> > perfectly nice recipe that involved adding tomato with the celery and onion,
> > but he does not like it. [snip]
>
> > .... this last time I got
> > adventurous and added ... that's right! Oatmeal. [snip]
>
> Here's what Quaker calls its "Prize Winning Meat Loaf" with my
> amendments. It's okay, but every meatloaf is an adventure....
>
> 1.5 lbs ground beef [I always use a mixture of beef and pork and
> sometimes veal]
> 1 Cup tomato juice [I have used a Bloody Mary mix with good results]
> 3/4 Cup oats, uncooked (rolled, not instant)
> 1 egg, large
> 1/4 Cup onion, chopped
> [ 1 large clove garlic, minced ]
> [ thyme and oregano [or marjoram] to taste ]
> salt and pepper to taste
>
> For me, using more than one meat is the most beneficial thing. Second
> would be not overdoing any other ingredient or herb or spice. Focus
> should be on the meat, other tastes should be well in the background.
> -aem

aem wrote:
> cybercat wrote:
> > Okay, first, I am not a big meatloaf fan, but my husband is. Second, I had a
> > perfectly nice recipe that involved adding tomato with the celery and onion,
> > but he does not like it. [snip]
>
> > .... this last time I got
> > adventurous and added ... that's right! Oatmeal. [snip]
>
> Here's what Quaker calls its "Prize Winning Meat Loaf" with my
> amendments. It's okay, but every meatloaf is an adventure....
>
> 1.5 lbs ground beef [I always use a mixture of beef and pork and
> sometimes veal]
> 1 Cup tomato juice [I have used a Bloody Mary mix with good results]
> 3/4 Cup oats, uncooked (rolled, not instant)
> 1 egg, large
> 1/4 Cup onion, chopped
> [ 1 large clove garlic, minced ]
> [ thyme and oregano [or marjoram] to taste ]
> salt and pepper to taste
>
> For me, using more than one meat is the most beneficial thing. Second
> would be not overdoing any other ingredient or herb or spice. Focus
> should be on the meat, other tastes should be well in the background.
> -aem

I am not a meatloaf fan at all, but my husband is. Luckily, my Grammy
had a meatloaf recipe that even I would eat! I think that the topping
is what makes it so good, but the texture, etc. isn't bad.

It's pretty much foolproof, too. I usually make it with Panko instead
of the oats, but it's good both ways. I have made it with dehydrated
(spice-aisle) onions when I was out of the real thing. I have even
FORGOTTEN to put the cheese in, and it was still great. The only way I
knew something was wrong was because I saw the cup of cheese sitting on
the counter after we had finished eating!!

Here is the recipe. Enjoy!

~Shelly

Little Cheddar Meat Loaves

1 egg
3/4 C. milk
1 C. (4 ounce) shredded Cheddar cheese
1/2 C. quick cooking oats
1/2 C. chopped onion
1 t. salt
1 lb. lean ground beef
2/3 C. catsup
1/2 C. packed brown sugar
1 1/2 t. prepared mustard

In bowl, beat eggs and milk. Stir in cheese, oats, onion and salt. Add
beef and mix well. Shape into eight loaves; place in a greased 13 x 9 x
2 inch baking dish. Combine catsup, brown sugar and mustard. Spoon over
loaves.

Bake uncovered at 350 degrees for 45 minutes or until the meat is no
longer pink and a meat thermometer reads 160 degrees.

Yield: 8 servings

Sheldon wrote:
best extender is to grind in a couple raw spuds (skins on).
___________

That sounds NASTY. Not to mention adding all kinds of WATER to the
meat. Also..you say add two eggs for every pound of meat and some
experts say NO EGGS it makes the meatloaf chewy.

Meatloaf recipes are like assholes, everybody has one. So here's mine
and nothing fancy.

2 pounds very lean ground beef

1 large onion, chopped. Not too fine, but no large chunks either.

1 largegg

Freshly ground pepper and about a teaspoon of salt

About 2 tablespoons of Italian seasoning.


Mix together thoroughly and place in a rectangle pan. I use a
non-stick oval pan. Bake for 1 hour to an hour and 15 minutes at 400
degrees. Remove from oven and pour off any grease that has cooked out.
Over the top of the meatloaf pour one 15 oz. can of tomato sauce and
return to the oven for 15-20 minutes. Remove from the oven and let
rest for another 15-20 minutes. Slice and enjoy.

I don't add any extenders such as bread crumbs, cracker crumbs, oatmeal
or any such items. I also don't add bell pepper as I love it, but it
hates me. Oh, and no burnt ketchup either. I realize I could use one
of those broiler pans to let the grease drip away, but that's just
something else for me to scrub. No dishwasher here, except for me, so
everything has to be hand washed; no need in adding extra work to my
chores.

itsjoannotjoann wrote:
> Meatloaf recipes are like assholes, everybody has one. So here's mine
> and nothing fancy.
>
> 2 pounds very lean ground beef
------------

I use the fattiest beef I can find and use a meat loaf pan--the type
with the tray so that excess fat that bakes out will be able to be
discarded. I hate dried up meatloaf. Using dried up beef to start is a
mistake. It all bakes out. ;-D

I use Lipton Onion soup mix for my meatloaf, and use the recipe on the
box. Not sure if this will help you out. I have used quick cooking
oats once when I didn't have any bread crumbs. Obviously, I could see
the oats in the raw meatloaf mix, but, once cooked, I couldn't see or
taste the oats.

cybercat wrote:
> Okay, first, I am not a big meatloaf fan, but my husband is. Second, I had a
> perfectly nice recipe that involved adding tomato with the celery and onion,
> but he does not like it. What he likes: the recipe with the seasoning packet
> by McCormack spice company. The one with titanium dioxide and plutonium
> in it.
>
> Question: those of you who do not add anything tomato-based to your
> meatloaf, what spices do you add?
My usual recipe involves 500g (1lb) beef mince.Add a finely chopped
onion, half a cup of chopped parsley and some thyme, a grated apple and
a small grated potato. This makes it really moist. Remove the crusts
from a couple of slices of bread and soak in water for a few minutes.
Squeeze the water out and mix it with two eggs, salt and pepper and add
to the rest. Mix it all up well - you might find it easier to use your
hands. I don't put it in a loaf pan, I lay bacon on a baking tray, form
the mix into a loaf shape and cover with more bacon. This makes the
most fantastic sandwiches.

Christine

Budd Tugley wrote:
> Sheldon wrote:
> best extender is to grind in a couple raw spuds (skins on).
> ___________
>
> That sounds NASTY. Not to mention adding all kinds of WATER to the
> meat. Also..you say add two eggs for every pound of meat and some
> experts say NO EGGS it makes the meatloaf chewy.
>
>
No, it's not in the least nasty. The water oozes out of the spud if you
leave it a minute (I grate it separately). I add grated apple as well.

I agree with Sheldon absolutely about two eggs per pound of meat. I
dunno who the experts are, but my meatloaves are never, ever chewy.

Christine

Budd Tugley wrote:
> itsjoannotjoann wrote:
>
>> Meatloaf recipes are like assholes, everybody has one. So here's mine
>> and nothing fancy.
>>
>> 2 pounds very lean ground beef
>>
> ------------
>
> I use the fattiest beef I can find and use a meat loaf pan--the type
> with the tray so that excess fat that bakes out will be able to be
> discarded. I hate dried up meatloaf. Using dried up beef to start is a
> mistake. It all bakes out. ;-D
>
>
Now *that* sounds nasty.

Christine

Budd Tugley wrote:
> itsjoannotjoann wrote:
> > Meatloaf recipes are like assholes, everybody has one. So here's mine
> > and nothing fancy.
> >
> > 2 pounds very lean ground beef
> ------------
>
> I use the fattiest beef I can find and use a meat loaf pan--the type
> with the tray so that excess fat that bakes out will be able to be
> discarded. I hate dried up meatloaf. Using dried up beef to start is a
> mistake. It all bakes out. ;-D





Mine is not dry either, honest, but I also don't want to throw out a
pint of grease either if I use fatty ground beef. But I know what you
mean about dry meatloaf, UGH.

Old Mother Ashby wrote:
> Budd Tugley wrote:
> > Sheldon wrote:
> > best extender is to grind in a couple raw spuds (skins on).
> > ___________
> >
> > That sounds NASTY. Not to mention adding all kinds of WATER to the
> > meat.

Nonsense. Meat in of itself is better than 70% water... water
evaporates during cooking but fat does not. Use lean meat and add raw
veggies to make juicy (and tasty), and healthful meat loaf. I can only
imagine your meat loaf, of preground stupidmarket mystery meat, many
leagues beyond nasty.

Sheldon

"Budd Tugley" > wrote in message
ups.com...
>
> itsjoannotjoann wrote:
> > Meatloaf recipes are like assholes, everybody has one. So here's mine
> > and nothing fancy.
> >
> > 2 pounds very lean ground beef
> ------------
>
> I use the fattiest beef I can find and use a meat loaf pan--the type
> with the tray so that excess fat that bakes out will be able to be
> discarded. I hate dried up meatloaf. Using dried up beef to start is a
> mistake. It all bakes out. ;-D
>

I don't think you need fatty meat to keep it moist. I like "moist" but
not greasy. Using half a cup of milk has always produced a nice, moist
meatloaf for me, without it being greasy.



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"itsjoannotjoann" > wrote in message
oups.com...
>
> Meatloaf recipes are like assholes, everybody has one. So here's mine
> and nothing fancy.
>
> 2 pounds very lean ground beef
>
> 1 large onion, chopped. Not too fine, but no large chunks either.
>
> 1 largegg
>
> Freshly ground pepper and about a teaspoon of salt
>
> About 2 tablespoons of Italian seasoning.
>
>
> Mix together thoroughly and place in a rectangle pan. I use a
> non-stick oval pan. Bake for 1 hour to an hour and 15 minutes at 400
> degrees. Remove from oven and pour off any grease that has cooked out.
> Over the top of the meatloaf pour one 15 oz. can of tomato sauce and
> return to the oven for 15-20 minutes. Remove from the oven and let
> rest for another 15-20 minutes. Slice and enjoy.
>
> I don't add any extenders such as bread crumbs, cracker crumbs, oatmeal
> or any such items. I also don't add bell pepper as I love it, but it
> hates me. Oh, and no burnt ketchup either. I realize I could use one
> of those broiler pans to let the grease drip away, but that's just
> something else for me to scrub. No dishwasher here, except for me, so
> everything has to be hand washed; no need in adding extra work to my
> chores.
>
Don't you find this recipe makes for a tough meatloaf? Almost the
consistency of a hard-fried hamburger?



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"shelly1205" > wrote :
> Here is the recipe. Enjoy!
>
> ~Shelly
>
> Little Cheddar Meat Loaves
>
> 1 egg
> 3/4 C. milk
> 1 C. (4 ounce) shredded Cheddar cheese
> 1/2 C. quick cooking oats
> 1/2 C. chopped onion
> 1 t. salt
> 1 lb. lean ground beef
> 2/3 C. catsup
> 1/2 C. packed brown sugar
> 1 1/2 t. prepared mustard
>
[...]

This sounds totally delicious, but has a lot more sugar than
I want to put in my meatloaf, just for health reasons. Plus,
the added cheese is a bit much ... but thanks for the recipe,
anyway. I'd love to try a bite of it!



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Budd Tugley wrote:
> itsjoannotjoann wrote:
> > Meatloaf recipes are like assholes, everybody has one. So here's mine
> > and nothing fancy.
> >
> > 2 pounds very lean ground beef
> ------------
>
> I use the fattiest beef I can find and use a meat loaf pan--the type
> with the tray so that excess fat that bakes out will be able to be
> discarded. I hate dried up meatloaf. Using dried up beef to start is a
> mistake. It all bakes out. ;-D

I think the best seasoning you can add to meat loaf is a little
sausage.

cybercat wrote:
> "shelly1205" > wrote :
>
>>Here is the recipe. Enjoy!
>>
>>~Shelly
>>
>>Little Cheddar Meat Loaves
>>
>>1 egg
>>3/4 C. milk
>>1 C. (4 ounce) shredded Cheddar cheese
>>1/2 C. quick cooking oats
>>1/2 C. chopped onion
>>1 t. salt
>>1 lb. lean ground beef
>>2/3 C. catsup
>>1/2 C. packed brown sugar
>>1 1/2 t. prepared mustard
>>
>
> [...]
>
> This sounds totally delicious, but has a lot more sugar than
> I want to put in my meatloaf, just for health reasons. Plus,
> the added cheese is a bit much ... but thanks for the recipe,
> anyway. I'd love to try a bite of it!
>
>

Same thoughts here. Its almost a dessert, between the brown sugar and
the catsup there is almost a cup of sugar in the recipe.


>
> Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

"Joseph Littleshoes" > wrote in message
...
> cybercat wrote:
> I am a big meat loaf fan, if you do a google group search of joseph
> littleshoes + meat loaf you will find a dozen or so of recipes i have
> posted, from the simple to the complex.

All hail the Meatloaf King! Thanks, fantastic ideas there. You're
a very creative cook! Meatloaf needs some creativity, IMO.



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cybercat wrote:
> "itsjoannotjoann" > wrote in message

> >
> > I don't add any extenders such as bread crumbs, cracker crumbs, oatmeal
> > or any such items. I also don't add bell pepper as I love it, but it
> > hates me. Oh, and no burnt ketchup either. I realize I could use one
> > of those broiler pans to let the grease drip away, but that's just
> > something else for me to scrub. No dishwasher here, except for me, so
> > everything has to be hand washed; no need in adding extra work to my
> > chores.
> >
> Don't you find this recipe makes for a tough meatloaf? Almost the
> consistency of a hard-fried hamburger?
>
>
>
Oh no, it's a very tender and moist meatloaf. Not dry or hard at all!
I've had those "hard-fried" meatloaves that you are talking about.
Have to choke them down and I've wondered how a delicious dish can be
turned into dried hockey puck but not be burnt.

"projectile vomit chick" > wrote in message
...
> On 3 Jun 2006 20:08:48 -0700, in rec.food.cooking, "Budd Tugley"
> > hit the crackpipe and declared:
> >
> >Sheldon wrote:
> >best extender is to grind in a couple raw spuds (skins on).
> >___________
> >
> >That sounds NASTY. Not to mention adding all kinds of WATER to the
> >meat. Also..you say add two eggs for every pound of meat and some
> >experts say NO EGGS it makes the meatloaf chewy.
>
> lol....who is a "meatloaf expert"? Sounds quite impressive on the
> resumê, I'm sure....lol
>
> What's nasty about adding potatoes?
>

It's the grinding that is nasty, IMO.



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cybercat wrote:

>> What's nasty about adding potatoes?
>>
>
> It's the grinding that is nasty, IMO.
>
What about any other dish with grated potatoes? Hash browns? Do you feel
this way just about potatoes or anything unusual to you?

"Goomba38" > wrote in message
. ..
> cybercat wrote:
>
> >> What's nasty about adding potatoes?
> >>
> >
> > It's the grinding that is nasty, IMO.
> >
> What about any other dish with grated potatoes? Hash browns? Do you feel
> this way just about potatoes or anything unusual to you?

Since when is grating the same as running something through a "meat
grinder?"

What is nasty to me about Sheldon's meatloaf recipe is that EVERYTHING
in it is fun through a meat grinder.

Why would the fact that I find this disgusting suggest that it is "unusual
to" me,
or that I think anything "unusual to" me (whatever that means, lol) is
nasty?

Consistency if part of what we experience in food. I find the idea of a
meatloaf
made completely of ground ingredients nasty.

Anything else, "Goomba?"



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In article >,
projectile vomit chick > wrote:

> On 3 Jun 2006 20:08:48 -0700, in rec.food.cooking, "Budd Tugley"
> > hit the crackpipe and declared:
> >
> >Sheldon wrote:
> >best extender is to grind in a couple raw spuds (skins on).
> >___________
> >
> >That sounds NASTY. Not to mention adding all kinds of WATER to the
> >meat. Also..you say add two eggs for every pound of meat and some
> >experts say NO EGGS it makes the meatloaf chewy.
>
> lol....who is a "meatloaf expert"? Sounds quite impressive on the
> resumê, I'm sure....lol
>
> What's nasty about adding potatoes?
>
> There sure are a lot of phonies and liars and just plain old dumb
> people hanging around this group. <g>
> --
> we're all stars now, in the dope show...

Post your recipe dear. :-)
I'd really be interested in seeing how you make yours.

Here's mine:

1 lb. lean ground beef (90/10)
1 lb. ground turkey
3 eggs
1 small minced onion
1 head of garlic separated into cloves, then pressed
(approx. 10 cloves)
1 thinly sliced shallot
1 small bulb grated ginger root
2 stalks minced celery (optional)
light sprinkling of tri-color pepper
1 sprig minced fresh rosemary
a small bunch of fresh thyme leaves
a small bunch of fresh marjoram or mexican oregano leaves
1 leaf of minced fresh sage
4 minced fresh basil leaves if you have them

(yes I have my own live herb garden. ;-) )

Mix well, place into a non-stick loaf pan
Sprinkle top with a bit of paprika and some additional minced rosemary

Bake at 375 for 1 hour then test for done-ness.

I don't put cereal into my meatloaf. It absorbs too much grease.
Cooked rice can be an interesting addition tho' if you are trying to
expand it for some reason...

Cheers!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >, "cybercat" >
wrote:

> "projectile vomit chick" > wrote in message
> ...
> > On 3 Jun 2006 20:08:48 -0700, in rec.food.cooking, "Budd Tugley"
> > > hit the crackpipe and declared:
> > >
> > >Sheldon wrote:
> > >best extender is to grind in a couple raw spuds (skins on).
> > >___________
> > >
> > >That sounds NASTY. Not to mention adding all kinds of WATER to the
> > >meat. Also..you say add two eggs for every pound of meat and some
> > >experts say NO EGGS it makes the meatloaf chewy.
> >
> > lol....who is a "meatloaf expert"? Sounds quite impressive on the
> > resumê, I'm sure....lol
> >
> > What's nasty about adding potatoes?
> >
>
> It's the grinding that is nasty, IMO.
>
>
>
> Inviato da X-Privat.Org - Registrazione gratuita
> http://www.x-privat.org/join.php

So use powdered spuds?
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

In article >, "cybercat" >
wrote:

> "Goomba38" > wrote in message
> . ..
> > cybercat wrote:
> >
> > >> What's nasty about adding potatoes?
> > >>
> > >
> > > It's the grinding that is nasty, IMO.
> > >
> > What about any other dish with grated potatoes? Hash browns? Do you feel
> > this way just about potatoes or anything unusual to you?
>
> Since when is grating the same as running something through a "meat
> grinder?"
>
> What is nasty to me about Sheldon's meatloaf recipe is that EVERYTHING
> in it is fun through a meat grinder.
>
> Why would the fact that I find this disgusting suggest that it is "unusual
> to" me,
> or that I think anything "unusual to" me (whatever that means, lol) is
> nasty?
>
> Consistency if part of what we experience in food. I find the idea of a
> meatloaf
> made completely of ground ingredients nasty.
>
> Anything else, "Goomba?"

Well, part of the issue is that Sheldon does not buy pre-ground meat, so
he's going to be running the grinder anyway.

So, if you are going to grind your own meat, it _would_ be convenient to
run all the other ingredients thru the grinder for easy mixing...

Personally, I'd not put spuds into meatloaf. ;-) But that's just me......
If he likes it then hey, to each his own!
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

"OmManiPadmeOmelet" > wrote :
>
> Well, part of the issue is that Sheldon does not buy pre-ground meat, so
> he's going to be running the grinder anyway.

I see, but still .... I just cannot see the benefit in running vegetables
through a meat grinder. I actually like vegetables.
>
> So, if you are going to grind your own meat, it _would_ be convenient to
> run all the other ingredients thru the grinder for easy mixing...

It would be convenient to pop in a microwave dish ...


>
> Personally, I'd not put spuds into meatloaf. ;-) But that's just me......
> If he likes it then hey, to each his own!

There's potatoes, then there's potatoes run through a meat grinder ....

Ick.



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cybercat wrote:
> "OmManiPadmeOmelet" > wrote :
> >
> > Well, part of the issue is that Sheldon does not buy pre-ground meat, so
> > he's going to be running the grinder anyway.
>
> I see, but still .... I just cannot see the benefit in running vegetables
> through a meat grinder. I actually like vegetables.

Depending on how coarse you have the grinder set, it could be akin to
shredding, finely chopping or grating. I like grated onion and
peppers in my meatloaf. I don't think I would like it ground to a
pulp, though...Some people like their meatloaf more or less homogenous
in texture. I like mine with little chunks of stuff that you can
recognize.
-L.

George wrote:
> cybercat wrote:
> > "shelly1205" > wrote :
> >
> >>Here is the recipe. Enjoy!
> >>
> >>~Shelly
> >>
> >>Little Cheddar Meat Loaves
> >>
> >>1 egg
> >>3/4 C. milk
> >>1 C. (4 ounce) shredded Cheddar cheese
> >>1/2 C. quick cooking oats
> >>1/2 C. chopped onion
> >>1 t. salt
> >>1 lb. lean ground beef
> >>2/3 C. catsup
> >>1/2 C. packed brown sugar
> >>1 1/2 t. prepared mustard
> >>
> >
> > [...]
> >
> > This sounds totally delicious, but has a lot more sugar than
> > I want to put in my meatloaf, just for health reasons. Plus,
> > the added cheese is a bit much ... but thanks for the recipe,
> > anyway. I'd love to try a bite of it!
> >
> >
>
> Same thoughts here. Its almost a dessert, between the brown sugar and
> the catsup there is almost a cup of sugar in the recipe.
>
>
> >
> > Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

It IS a lot of sugar, but it's so yummy! I only serve it every
once in a while, and don't serve any dessert with it! hehehehe

You can make it without the cheese (or cut the amount down), and it
works just fine - I'm sure you could decrease the amount of topping,
too, and it would still be good! I think a little bit of topping goes
a long way!

"shelly1205" > wrote >
> It IS a lot of sugar, but it's so yummy! I only serve it every
> once in a while, and don't serve any dessert with it! hehehehe
>
> You can make it without the cheese (or cut the amount down), and it
> works just fine - I'm sure you could decrease the amount of topping,
> too, and it would still be good! I think a little bit of topping goes
> a long way!
>

You know, I think I would just make it via your recipe and decide
to be bad that day.



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projectile vomit chick wrote:
> On 7 Jun 2006 09:33:36 -0700, in rec.food.cooking, "shelly1205"
> > hit the crackpipe and declared:
> >
> >projectile vomit chick wrote:
> >> On 4 Jun 2006 21:21:26 +0200, in rec.food.cooking, "cybercat"
> >> > hit the crackpipe and declared:
> >> >
> >> >"shelly1205" > wrote :
> >> >> Here is the recipe. Enjoy!
> >> >>
> >> >> ~Shelly
> >> >>
> >> >> Little Cheddar Meat Loaves
> >> >>
> >> >> 1 egg
> >> >> 3/4 C. milk
> >> >> 1 C. (4 ounce) shredded Cheddar cheese
> >> >> 1/2 C. quick cooking oats
> >> >> 1/2 C. chopped onion
> >> >> 1 t. salt
> >> >> 1 lb. lean ground beef
> >> >> 2/3 C. catsup
> >> >> 1/2 C. packed brown sugar
> >> >> 1 1/2 t. prepared mustard
> >> >>
> >> >[...]
> >> >
> >> >This sounds totally delicious, but has a lot more sugar than
> >> >I want to put in my meatloaf, just for health reasons. Plus,
> >> >the added cheese is a bit much ... but thanks for the recipe,
> >> >anyway. I'd love to try a bite of it!
> >>
> >> lol....yeah one of those measly 2 ounce loaves.....lol.....1 lb of
> >> meat with over 3 cups of CRAP mixed into it....lol.....glad I don't
> >> have to eat at Shelly's house.....hahahahahaha
> >> --
> >> we're all stars now, in the dope show...
> >
> >I'm pretty glad you don't eat at my house, too...although your name
> >DOES make you sound like quite an appetizing house guest!
> >
> >I know a LOT of people who have used this recipe (not just when I made
> >it), and have never heard anything less that great reviews for it.
> >
> >One of the reasons people STARTED making meatloaf was meat economy -
> >stretching a little bit of meat a long way. So yes, there is stuff
> >added to it - the CRAP in mine is no worse than the crap in everyone
> >else's! And as for the 'measly 2 ounce loaves' - that's why it's call
> >LITTLE cheddar meatloaf. You could make one big one, I guess - but the
> >small ones are just fine!
>
> Sounds good, fatass.
> --
> we're all stars now, in the dope show...

Do you have anything to actually ADD to this (or any other)
conversation besides your ridiculous comments? I still haven't seen
you post YOUR meatloaf recipe. I'm SURE it's fabulous...