I do mine just a little differently--it's more like a roast . I just
offer it as a suggestion, but my family and neighbors wouldn't have it
any other way. No tomatoes.

1 lb.ground beef
1/2 lb. pork sausage meat
Chopped onion
2 eggs
1 1/2 to two cups of bread crumbs
A good bit of Poultry Seasoning (sage, thyme, rosemary, parsley)
salt and pepper
(if you can't find ground pork in the meat section you can use Jimmy
Dean sausage .)

Put this in a large bowl, and mix it thoroughly with your hands.
Use a large, rectangular metal pan, (I use one that has a teflon type
coating inside.)

Make the meatloaf into a "loaf" shape and place it in the pan. (Do
"not" cook it in a loaf pan)
Bake 350 degrees, til done and a bit of crust starts to form in the
pan.

Remove loaf to a serving platter. Make a good brown gravy with the
drippings, and season it well. (I add a very small amount of garlic
powder at this point, you don't really detect it in the taste, but it
definitely adds something. )
Slice, not too thick, and serve with gravy.

It also makes wonderful sandwiches, with mayonnaise and lettuce.

nancree wrote:
> I do mine just a little differently--it's more like a roast . I just
> offer it as a suggestion, but my family and neighbors wouldn't have it
> any other way. No tomatoes.
>
> 1 lb.ground beef
> 1/2 lb. pork sausage meat
> Chopped onion
> 2 eggs
> 1 1/2 to two cups of bread crumbs
> A good bit of Poultry Seasoning (sage, thyme, rosemary, parsley)
> salt and pepper
> (if you can't find ground pork in the meat section you can use Jimmy
> Dean sausage .)
>
> Put this in a large bowl, and mix it thoroughly with your hands.
> Use a large, rectangular metal pan, (I use one that has a teflon type
> coating inside.)
>
> Make the meatloaf into a "loaf" shape and place it in the pan. (Do
> "not" cook it in a loaf pan)
> Bake 350 degrees, til done and a bit of crust starts to form in the
> pan.
>
> Remove loaf to a serving platter. Make a good brown gravy with the
> drippings, and season it well. (I add a very small amount of garlic
> powder at this point, you don't really detect it in the taste, but it
> definitely adds something. )
> Slice, not too thick, and serve with gravy.
>
> It also makes wonderful sandwiches, with mayonnaise and lettuce.

nancree wrote:
> I do mine just a little differently--it's more like a roast . I just
> offer it as a suggestion, but my family and neighbors wouldn't have it
> any other way. No tomatoes.
>
> 1 lb.ground beef
> 1/2 lb. pork sausage meat
> Chopped onion
> 2 eggs
> 1 1/2 to two cups of bread crumbs
> A good bit of Poultry Seasoning (sage, thyme, rosemary, parsley)
> salt and pepper
> (if you can't find ground pork in the meat section you can use Jimmy
> Dean sausage .)
>
> Put this in a large bowl, and mix it thoroughly with your hands.
> Use a large, rectangular metal pan, (I use one that has a teflon type
> coating inside.)
>
> Make the meatloaf into a "loaf" shape and place it in the pan. (Do
> "not" cook it in a loaf pan)
> Bake 350 degrees, til done and a bit of crust starts to form in the
> pan.
>
> Remove loaf to a serving platter. Make a good brown gravy with the
> drippings, and season it well. (I add a very small amount of garlic
> powder at this point, you don't really detect it in the taste, but it
> definitely adds something. )
> Slice, not too thick, and serve with gravy.
>
> It also makes wonderful sandwiches, with mayonnaise and lettuce.
(I make the gravy riight in the pan, scraping up all the bits.

>on Sat, Jun 3, 2006, 7:35pm (EDT-3 (nancree) wrote:
>I do mine just a little differently--it's more like a
>roast . I just offer it as a suggestion, but
>my family and neighbors wouldn't have it any other way.
>No tomatoes.
>1 lb.ground beef
>1/2 lb. pork sausage meat
>Chopped onion
>2 eggs
>1 1/2 to two cups of bread crumbs
>A good bit of Poultry Seasoning (sage, thyme, rosemary, parsley)
>salt and pepper
>(if you can't find ground pork in the meat section
>you can use Jimmy Dean sausage .)
>Put this in a large bowl, and mix it thoroughly
>with your hands. Use a large, rectangular metal pan, (I
>use one that has a teflon type coating inside.)
>Make the meatloaf into a "loaf" shape and place it
>in the pan. (Do
>"not" cook it in a loaf pan)
>Bake 350 degrees, til done and a bit of crust
>starts to form in the pan.
>Remove loaf to a serving platter. Make a good brown
>gravy with the drippings, and season it well. (I add
>a very small amount of garlic powder at this point,
>you don't really detect it in the taste, but it
>definitely adds something. )
>Slice, not too thick, and serve with gravy.
>It also makes wonderful sandwiches, with mayonnaise and
lettuce.-----------------------------------------------------------
I've used many recipes alway trying to find the perfect meatloaf and
learned a lot of good tips in here.

Another good tip came from Paula Dean -food network- , she uses
sanwich bread to sit her meatload on in pan before baking to absorb the
grease instead of loaf baking in it's own grease.

Tried her hint and it work nicely.

ms. tonya wrote:
>
> Another good tip came from Paula Dean -food network- , she uses
> sanwich bread to sit her meatload on in pan before baking to absorb the
> grease instead of loaf baking in it's own grease.
>
> Tried her hint and it work nicely.


Do you just slice through the greasy bread and serve it with the
meatloaf or is there a trick to getting it off the bottom??

I always just pour the grease off and dispose of it in the trash.

nancree wrote:
> I do mine just a little differently--it's more like a roast . I just
> offer it as a suggestion, but my family and neighbors wouldn't have it
> any other way. No tomatoes.
>
> 1 lb.ground beef
> 1/2 lb. pork sausage meat
> Chopped onion
> 2 eggs
> 1 1/2 to two cups of bread crumbs
> A good bit of Poultry Seasoning (sage, thyme, rosemary, parsley)
> salt and pepper
> (if you can't find ground pork in the meat section you can use Jimmy
> Dean sausage .)
>
> Put this in a large bowl, and mix it thoroughly with your hands.
> Use a large, rectangular metal pan, (I use one that has a teflon type
> coating inside.)
>
> Make the meatloaf into a "loaf" shape and place it in the pan. (Do
> "not" cook it in a loaf pan)
> Bake 350 degrees, til done and a bit of crust starts to form in the
> pan.
>
> Remove loaf to a serving platter. Make a good brown gravy with the
> drippings, and season it well. (I add a very small amount of garlic
> powder at this point, you don't really detect it in the taste, but it
> definitely adds something. )
> Slice, not too thick, and serve with gravy.
>
> It also makes wonderful sandwiches, with mayonnaise and lettuce.
>
>
I make something similar, with grated potato and apple in the mix. I put
bacon rashers on the pan, form the mixture into a loaf shape on top of
them, then cover with more bacon - it doesn't matter if there are little
gaps. All that bacon means it's rather more expensive than meatloaf is
supposed to be, but it tastes wonderful.

Christine

itsjoannotjoann wrote:
> ms. tonya wrote:
> >
> > Another good tip came from Paula Dean -food network- , she uses
> > sanwich bread to sit her meatload on in pan before baking to absorb the
> > grease instead of loaf baking in it's own grease.
> >
> > Tried her hint and it work nicely.
>
>
> Do you just slice through the greasy bread and serve it with the
> meatloaf or is there a trick to getting it off the bottom??
>
> I always just pour the grease off and dispose of it in the trash.

itsjoannotjoann wrote:
> ms. tonya wrote:
> >
> > Another good tip came from Paula Dean -food network- , she uses
> > sanwich bread to sit her meatload on in pan before baking to absorb the
> > grease instead of loaf baking in it's own grease.
> >
> > Tried her hint and it work nicely.
>
>
> Do you just slice through the greasy bread and serve it with the
> meatloaf or is there a trick to getting it off the bottom??
>
> I always just pour the grease off and dispose of it in the trash.
----------------------------
Well, chacun au gout, but the point of my method was the gravy, which
is wonderful with meatloaf. I tip the pan to one corner, then you can
see the meaty juice, with the fat on the top. I discard enough fat so
that there are equal parts of fat and meat juice. You can tell by the
color. Then you stir in some flour to make a roux, add some water, stir
and scrape , salt and pepper and a bit of garlic salt, let it boil in
the pan for a bit, then add water, stir and cook, and you will have a
nice gravy. Most gravies have some fat in them.
Nancree

nancree wrote:
> I do mine just a little differently--it's more like a roast . I just
> offer it as a suggestion, but my family and neighbors wouldn't have it
> any other way. No tomatoes.
>
> 1 lb.ground beef
> 1/2 lb. pork sausage meat
> Chopped onion
> 2 eggs
> 1 1/2 to two cups of bread crumbs
> A good bit of Poultry Seasoning (sage, thyme, rosemary, parsley)
> salt and pepper
> (if you can't find ground pork in the meat section you can use Jimmy
> Dean sausage .)
>
> Put this in a large bowl, and mix it thoroughly with your hands.
> Use a large, rectangular metal pan, (I use one that has a teflon type
> coating inside.)
>
> Make the meatloaf into a "loaf" shape and place it in the pan. (Do
> "not" cook it in a loaf pan)
> Bake 350 degrees, til done and a bit of crust starts to form in the
> pan.
>
> Remove loaf to a serving platter. Make a good brown gravy with the
> drippings, and season it well. (I add a very small amount of garlic
> powder at this point, you don't really detect it in the taste, but it
> definitely adds something. )
> Slice, not too thick, and serve with gravy.
>
> It also makes wonderful sandwiches, with mayonnaise and lettuce.

Sounds wonderful. I make something similar--only--after 1 hour baking,
I remove pan from oven, drain the drippings, then cover the loaf with
canned cresent roll dough--return to oven and bake another 15 minutes
or until topping is browned. Yum!!--r3

"itsjoannotjoann" > wrote in message
oups.com...
>
> ms. tonya wrote:
> >
> > Another good tip came from Paula Dean -food network- , she uses
> > sanwich bread to sit her meatload on in pan before baking to absorb the
> > grease instead of loaf baking in it's own grease.
> >
> > Tried her hint and it work nicely.
>
>
> Do you just slice through the greasy bread and serve it with the
> meatloaf or is there a trick to getting it off the bottom??
>
> I always just pour the grease off and dispose of it in the trash.
>

A rack solves this problem very well. I have them in several different sizes
and shapes.



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cybercat wrote:
> "itsjoannotjoann" > wrote in message
> >
> > I always just pour the grease off and dispose of it in the trash.
> >
>
> A rack solves this problem very well. I have them in several different sizes
> and shapes.
>
>
>
Are any of your racks non-stick? That's what I would like to have and
it would solve that problem of pouring off grease!

Old Mother Ashby wrote:
>
> I put
> bacon rashers on the pan, form the mixture into a loaf shape on top of
> them, then cover with more bacon - it doesn't matter if there are little
> gaps. All that bacon means it's rather more expensive than meatloaf is
> supposed to be.
>
> Christine

What caused your pea brain to hatch the concept that meat loaf is
synonymous with inexpensive... musta been a fercocktah childhood.

Sheldon

projectile vomit chick wrote:
> On 5 Jun 2006 07:16:44 -0700, in rec.food.cooking, "Sheldon"
> > hit the crackpipe and declared:
>
>> Old Mother Ashby wrote:
>>
>>> I put
>>> bacon rashers on the pan, form the mixture into a loaf shape on top of
>>> them, then cover with more bacon - it doesn't matter if there are little
>>> gaps. All that bacon means it's rather more expensive than meatloaf is
>>> supposed to be.
>>>
>>> Christine
>>>
>> What caused your pea brain to hatch the concept that meat loaf is
>> synonymous with inexpensive... musta been a fercocktah childhood.
>>
>> Sheldon
>>
>
> Heee! And what the hell are "bacon rashers"? She puts several
> rashers on top of the loaf? What a fatass.
> --
> we're all stars now, in the dope show...
>
Waddaya mean "What the hell are bacon rashers?"? Bacon starts off in a
big piece, dumbo, and the butcher puts it on a slicing machine and cuts
it into strips which are called rashers. If you prefer you can buy bacon
vacuum packed at the supermarket. Lookie here if you don't believe me

http://tinyurl.com/z9amj

Look familiar? No, probably not, I don't suppose you can buy bacon ready
sliced in your part of the swamp. You have a whole side hanging out in
the shed and you just go out there and hack off chunks with your hunting
knife.

Basically I wrap my meatloaf in bacon. It sits on bacon and then it's
covered with more. Why do you find that strange? As to inexpensive, when
I was a child, as now, minced beef was cheap compared to other cuts.
This of course is partly because of the tendency of butchers to put
rubbish into ready-made mince. I do what my mother did and get topside
or chuck minced in front of me, but that's still cheaper than the cuts
you'd roast or grill.

AFAIAC meatloaf is an unpretentious, economical family meal. If you and
Sheldon regard it as exotic luxury cuisine, well, who am I to look down
my nose at you.

Christine

Christine