REC - Meatloaf
Damsel in dis Dress
recipe. I'd be interested in checking out other people's versions.
You can never have too much meatloaf.
* Exported from MasterCook *
Meatloaf
Recipe By :Carol Peterson
Serving Size : 12 Preparation Time :0:00
Categories : Meatloaves/Meatballs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds lean ground beef
1 pound ground pork
3 large eggs
1/2 small onion -- finely chopped
1 teaspoon minced garlic
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 cup bread crumbs -- dried
1 teaspoon salt
1/2 teaspoon pepper
Combine ingredients with your hands. Use gloves if necessary.
Pack mixture into a 9x5-inch loaf pan. Bake at 350°F for 90 minutes.
--
Change "invalid" to JamesBond's agent number to reply.
Lin
> I'm in a comfort food frame of mind, I guess. This is my meatloaf
> recipe. I'd be interested in checking out other people's versions.
> You can never have too much meatloaf.
IME, extra lean ground beef doesn't hold together as well, not to
mention it's dry (to me) regardless of the amount and type of binder I
incorporate. I prefer using an 85% lean mixture. Our butcher does have a
"meatloaf mix" that's half ground pork and half lean ground beef. It
works quite well, too.
I like to add bell pepper, and I prefer sautéing/sweating the onions and
peppers before adding them to the meat mixture. I also like a bit more
ketchup. Other than that, the ingredients are about the same -- though I
might swap bread moistened with milk or water with bread crumbs. (I do
have an acquaintance that swears brown sugar is the secret to great
meatloaf -- I haven't tried it myself).
Where I differ the most is in the baking. I prefer forming it into a
large loaf and wrapping it in foil with the opening at the top. I place
the loaf on a rack in a roasting pan because the grease (thankfully)
finds a way to leak out. About 15-20 minutes before removing it from the
oven, I open the top of the foil so it can let off steam and brown on
the top. This also gives the grease a chance to flow away from the meat.
My version makes for awesome meatloaf sandwiches!
Thanks for planting that craving, Carol! And here I was planning on
making boring old chicken. ;-)
--Lin
Wayne Boatwright
This one is my favorite, Carol. It can easily be doubled for a larger
loaf. I usually use 85% lean ground beef, or a 2:1 mixture of ground beef
and ground pork.
* Exported from MasterCook *
13 Crackers Meat Loaf
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Egg
1/3 Cup Chili Sauce
1 Teaspoon Worcestershire Sauce
1/2 Teaspoon Dry Mustard
1/2 Teaspon Salt
1/2 Teaspoon Black Pepper
1/4 Teaspoon Garlic Powder
1 Pound Ground Beef
1/3 Cup Chopped Onion
1/4 Cup Chopped Green Pepper
13 Saltine Crackers -- finely crushed
1 Tablespoon Chili Sauce
Preheat oven to 350° F.
Whisk together the egg, chili sauce, Worcestershire sauce, dry mustard,
salt, black pepper, and garlic powder. Set aside.
Crumble ground beef into large mixing bowl.
Add chopped onion, chopped green pepper, and crushed crackers.
Toss meat mixture together with two forks until all ingredients are well
distributed.
Add reserved egg mixture and mix thoroughly with hands.
Shape into an oval loaf and place in baking dish.
Smooth top and spread 1 tablespoon chili sauce evenly over surface.
Bake in lower third of oven for 1 hour, 15 minutes, or until nicely brown
and juices run clear.
Remove from oven and cover with aluminum foil. Allow to stand 15 minutes
before slicing.
- - - - - - - - - - - - - - - - - - -
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Wednesday, 01(I)/07(VII)/09(MMIX)
************************************************************************
Countdown till Martin Luther King, Jr. Day
1wks 4dys 6hrs 21mins
************************************************************************
Bus error - passengers dumped.
************************************************************************
MG
>
> Meatloaf
>
> Recipe By :Carol Peterson
> Serving Size : 12 Preparation Time :0:00
> Categories : Meatloaves/Meatballs
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 pounds lean ground beef
> 1 pound ground pork
> 3 large eggs
> 1/2 small onion -- finely chopped
> 1 teaspoon minced garlic
> 3 tablespoons ketchup
> 1 tablespoon Worcestershire sauce
> 1/2 cup bread crumbs -- dried
> 1 teaspoon salt
> 1/2 teaspoon pepper
>
> Combine ingredients with your hands. Use gloves if necessary.
>
> Pack mixture into a 9x5-inch loaf pan. Bake at 350°F for 90 minutes.
I use approximately the same ingredients as you (I usually use just lean
beef mince) but I add several tablespoons of milk to the mix..no science
behind it, but I find the end result comes out moist and tender
I also do the following:
place approx half the mix in a loaf tin, place bacon rashers along the top,
line up 2-3 hard-boiled eggs along the centre (depends on size of loaf tin)
build up mince on either side of the eggs until level with them, add more
rashers of bacon, then top with remaining mince mixture
Cook, covered with foil for the first 30 mins or so; drain juices from pan,
return to oven and finish cooking
use juices to make a gravy
so, when the meatloaf is sliced, you get this nice round of egg in the
middle, surrounded by bacon, and then the meatloaf
Dave Smith
That is pretty much what I made tonight. The only think they are missing
is the horseradish.
Jean B.
Here are a couple of TNT recipes for you:
Roasted Vegetable Meatloaf
Source: Fifty-Two Meat Loaves by Michael McLaughlin. I forget
how much I changed the recipe from what was in the book.
My favorite meatloaf! And an excellent way to get some nutrients
into picky eaters.
1 medium onion, peeled and quartered
2 large carrots, peeled and in chunks
1 medium red bell pepper, halved, seeded and sans stem
1-2 large cloves garlic, unpeeled
1/2 c evaporated milk
1 egg
1 Tbsp Worcestershire Sauce
1 lb lean ground beef
1 lb lean ground pork
1/2 c dry herb bread crumbs
1/2 c wheat germ
1 1/2 tsp salt
1/2-3/4 tsp thyme
1/2 tsp pepper
Roast onion, carrots, bell pepper, and garlic and cool in pan.
Set oven temp at 350F.
Peel garlic. Process roasted veggies and milk, egg, and
Worcestershire Sauce in blender until almost smooth. Combine with
all remaining ingredients. Spoon into sprayed 9x5x3” loaf pan.
[JB: may want to try topping with bacon so it doesn’t dry out.
This only happened one time, but…] Bake 1 hour at 350F. Let
stand ca 10 minutes ere serving.
Barbequed Meatloaf
Source: God only knows. I have had this for a LONG time, and
have also seen recipes like it quite a few times.
My daughter, who usually ate a very small amount of food even when
she declared it was great, gobbled up whole slices of this mildly
spiced meatloaf. If you want an even milder version, just mix the
tomato sauce that is used for the topping with 1 c water and don’t
bother making the barbecue sauce.
1 1/2 lbs lean ground beef (at least 85% lean)
1/2 c fresh bread crumbs, preferably whole wheat
1/4 c wheat germ
1 medium-small onion, chopped
1 egg
1 tsp salt
1/4-1/2 tsp freshly ground black pepper
16 oz salt-free tomato sauce (JB: should this be 8 oz???)
1/2 c water
3 Tbsp cider vinegar
3 Tbsp light brown sugar
2 Tbsp prepared brown mustard (not Dijon)
2 tsp Worcestershire Sauce
Mix ground beef, bread crumbs, wheat germ, onion, egg, salt,
pepper, and 1/2 c of the tomato sauce. Form into a loaf on a
shallow 7x10-inch pan. Combine the rest of the tomato sauce and
all the remaining ingredients and pour over the loaf. Bake 1 hour
and 15 minutes at 350F, basting ca every 15 minutes.
--
Jean B.
Sheldon
>
> � � � � � � � � � � � � � 13 Crackers Meat Loaf
> � 1 � � � � � � � � � � Egg
> � � �1/3 � � � � � Cup �Chili Sauce
> � 1 � � � � � Teaspoon �Worcestershire Sauce
> � � �1/2 � � �Teaspoon �Dry Mustard
> � � �1/2 � � � Teaspon �Salt
> � � �1/2 � � �Teaspoon �Black Pepper
> � � �1/4 � � �Teaspoon �Garlic Powder
> � 1 � � � � � � �Pound �Ground Beef
> � � �1/3 � � � � � Cup �Chopped Onion
> � � �1/4 � � � � � Cup �Chopped Green Pepper
> � 13 � � � � � � � � � �Saltine Crackers -- finely crushed
> � 1 � � � � Tablespoon �Chili Sauce
>
LARGE mixing bowl... for ONE measly pound of meat... that load of
garbage won't fill a one quart bowl... can you even buy a one pound
package of ground beef, I've never seen one so tiny.
That ain't meat loaf, that's like a couple burgers... don't even pay
to light an oven for something less than a couple crappy salisbury
steaks... calling one pound of meat a meatloaf is like calling two
small shrimp and a Tbls ketchup a shrimp cocktail.
Yet another recipe the disingenuous child molesting faggot bitch stole
and didn't give credit: http://www.recipezaar.com/13-Crackers-Meatloaf-123746
Duh'Weenie the fairy cook! <G>
Ahahahahahahahahahahahahahahaha. . . .
Lynn from Fargo
Carol,
I don't really have a recipe, but I do have a "ritual".
Get a pound of 80-85% ground beef and a half a pound of ground pork.
(I love the "meatloat mix (beef, pork veal) the butcher makes
but I refuse to pay over $3 a pound for ground ANYTHING.
In the bottom of a medium bowl put a couple of
slices of totally non-nutritional soft white bread.
Pour a small can of evaporated milk over the bread.
Add a couple of eggs, a large "glug" of Worcestershire,
a "blob" of catsup, and whatever else floats your boat
(Tabasco, garlic powder anything except salt. . . )
Mix this well with a hand mixer (or your hands).
In a big bowl, put the meat(s).
Sprinkle half a package of dry onion soup mix over the meat(s)
(Mix up the soup mix in the package and try to get
half the onion pieces and half the brown powder)
Pour the wet stuff over the dry stuff and mix lightly with your hands.
Glop it into a loaf pan.
Mix about 4 or 5 Tbs catsup with a couple Tbs worcestershire
and 3 or 4 Tbs brown sugar.
With the BOTTOM of a wooden spoon,
make holes about 1" deep on top of the loaf.
Pour the catsup/sugar stuff over the top.
(Encourage it to run into the holes.)
Bake at 400F until done.
Bake potatoes at the same time!
Leftovers make killer sandwiches the next day.
Love.
(Carol) Lynn from Fargo
Cheryl
"Damsel in dis Dress" <carol-5...@charter.net> wrote in message
news:7jgam41ppcos83r01...@4ax.com...
> I'm in a comfort food frame of mind, I guess. This is my meatloaf
> recipe. I'd be interested in checking out other people's versions.
> You can never have too much meatloaf.
>
> * Exported from MasterCook *
>
<snip>
Mine is almost exactly the same but I don't pack it into a loaf pan. I make
a rounded mound and put it in the center of a larger pan than the mound
size.
Cheryl
news:6sl246F...@mid.individual.net...
> Roast onion, carrots, bell pepper, and garlic and cool in pan.
> Set oven temp at 350F.
> Peel garlic.
I will have to try your recipe (sorry I snipped, but I have a question about
what I left). So do you roast the garlic head whole without separating the
cloves?
Damsel in dis Dress
A recurring response! I think it's because my mom made hers in a loaf
pan that I prefer it that way. It's weird, because I love the
crunchy, outside part of the meatloaf, and I lose a huge percentage of
it making it the way I do.
Carol, who never claimed to make sense
Wayne Boatwright
My mom always made her meatloaf in an oval mound, and I always likde it.
When I first started cooking, however, I began making it in a loafpan. I
soon learned that I was missing that crust and I quit using the pan.
Another factor is that I sometimes like putting root vegetables around the
meatloaf which is impossible in a loaf pan.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Wednesday, 01(I)/07(VII)/09(MMIX)
************************************************************************
Countdown till Martin Luther King, Jr. Day
1wks 4dys 3hrs 9mins
************************************************************************
My biology I know. You I worry about.
************************************************************************
Cheryl
> A recurring response! I think it's because my mom made hers in a loaf
> pan that I prefer it that way. It's weird, because I love the
> crunchy, outside part of the meatloaf, and I lose a huge percentage of
> it making it the way I do.
>
That might make a good meatloaf cooked mostly your way, then remove to a
sheet pan to try to get rid of the fat. It would be crunchy that way, too.
Damsel in dis Dress
I wubs you, Cheryl ..... that's exactly how I'll do my next meatloaf!
Thanks!
Carol
Gregory Morrow
Not only does Wayne embarrass me because he's a ghastly example of a
homosexual in these supposedly modern times, but his twit - faced
"recipes" read like something from _The Panty - Waist Fairy Tea Room
Cookbook_...AND on top of that they are STOLEN...GAWD...!!!
Holy Christopher, "13 cracker meatloaf"...no wonder he was picked upon
as a kid, lol.
The recipe sounds like one of those old - fashioned "sick room"
recipes from my Mom's c. 1929 home ec cookbook...bland...sickly...and
BORING. Even the E-Z Bake Oven comes with a better meatloaf recipe
than THAT.
And "finely crushed" crackers, my ass.. I'd like to *crush* the puke's
smarmy face into a garbage disposal...and even then his stench - and
that from his "cooking" - would linger like sewer gas on a July day
in an Arkansaw swamp!
<chuckle>
--
Best
Greg
Wayne Boatwright
Another good reason for this method is that some meatloaf mixturess will
not hold together unless they are cooked in a loafpan. Once cooked and
stable, they can be removed to a larger baking sheet to brown and crisp.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Wednesday, 01(I)/07(VII)/09(MMIX)
************************************************************************
Countdown till Martin Luther King, Jr. Day
1wks 4dys 2hrs 27mins
************************************************************************
2 + 2 = 4 (for the time being).
************************************************************************
Bob Terwilliger
> A recurring response! I think it's because my mom made hers in a loaf
> pan that I prefer it that way. It's weird, because I love the
> crunchy, outside part of the meatloaf, and I lose a huge percentage of
> it making it the way I do.
As I see it, the main drawback to making meatloaf on a sheet pan is that
when you make it that way you end up with a lens-shaped loaf which doesn't
work as well for sandwiches. I've seen the suggestion to initially cook the
loaf in a loaf pan and then finish cooking it on a sheet pan; I'm wondering
if you can get an even better crust by finishing it in a cast-iron pan on
the stovetop.
Bob
Damsel in dis Dress
I wubs you, too, Bob!
SMOOOOOOTCH!
Carol
Joy
> On Wed, 7 Jan 2009 22:17:29 -0500, "Cheryl"
> <jlhs...@NOSPAMhotmail.com> wrote:
>
>>"Damsel in dis Dress" <carol-5...@charter.net> wrote in message
>>news:7jgam41ppcos83r01...@4ax.com...
>>
>>> I'm in a comfort food frame of mind, I guess. This is my meatloaf
>>> recipe. I'd be interested in checking out other people's versions.
>>> You can never have too much meatloaf.
>>>
>>make
>>a rounded mound and put it in the center of a larger pan than the mound
>>size
>
> A recurring response! I think it's because my mom made hers in a loaf
> pan that I prefer it that way. It's weird, because I love the
> crunchy, outside part of the meatloaf, and I lose a huge percentage of
> it making it the way I do.
>
The crust is my favorite part, too, especially for sandwiches, so I just
spread my mix directly on a sheet pan. You can make it as thick as you'd
like, leaving room around the edge for fat runoff. For sandwiches, you can
cut it to fit any size of bread you happen to have, and it's all crust!
Kinda like using muffin-top pans.
Wayne Boatwright
That reminds me of something my mother used to make. It was basically the
same mixture of things she put in her meatloaf, but shaped into one huge
patty on a baking sheet. She cooked it under the broiler and called it
"penny wise steak".
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Thursday, 01(I)/08(VIII)/09(MMIX)
************************************************************************
Countdown till Martin Luther King, Jr. Day
1wks 3dys 18hrs 25mins
************************************************************************
EXPANSION SLOTS: The extra holes in your belt buckle.
************************************************************************
Jean B.
No. Note that this just uses a couple of cloves, which have been
been separated from the unroasted head. I don't love roasted
garlic, so I don't have heads of it waiting to be used.
--
Jean B.
Jean B.
> The crust is my favorite part, too, especially for sandwiches, so I just
> spread my mix directly on a sheet pan. You can make it as thick as
> you'd like, leaving room around the edge for fat runoff. For
> sandwiches, you can cut it to fit any size of bread you happen to have,
> and it's all crust! Kinda like using muffin-top pans.
That's just too good an idea! I'll have to try that.
--
Jean B.
Scott
>
> I like to add bell pepper, and I prefer sautéing/sweating the onions and
> peppers before adding them to the meat mixture.
Adding chopped celery to this mix is a nice addition.
Scott
Sometimes I'll sub Heinze chile sauce for the ketchup and also add a
little thyme.
Scott
I also want to add that I saute my onion/celery in butter.
Damsel in dis Dress
wrote:
>The crust is my favorite part, too, especially for sandwiches, so I just
>spread my mix directly on a sheet pan. You can make it as thick as you'd
>like, leaving room around the edge for fat runoff. For sandwiches, you can
>cut it to fit any size of bread you happen to have, and it's all crust!
>Kinda like using muffin-top pans.
Joy, you are an evil genius! Thank you! I've never heard of sheet
meatloaf before. And I'll bet it cooks a lot faster, saving energy,
too!
Carol
Damsel in dis Dress
>Sometimes I'll sub Heinze chile sauce for the ketchup and also add a
>little thyme.
Nice! I adore thyme ... will have to give that a try! Thank you,
Scott.
Scott
>
>> Sometimes I'll sub Heinze chile sauce for the ketchup and also add a
>> little thyme.
>
> Nice! I adore thyme
Same here. I didn't start using it though until last year so I'm still
finding more ways to use it. I now use it in cottage pie, chuck roast
and of course meatloaf. I did use it in my spaghetti sauce a couple of
times but wasn't satisfied with the results.
Lass Chance_2
eggs, breadcrumbs and so on) that I had NO ketchup, no tomato sauce or
paste, no tomato anything!
So....I used various of my Asian sauces, Hoy Sin, a little Oyster
sauce....It came out wonderful! I discovered my Asian meatload by
accident, but it's my preferred method now. Also, I use half ground
beef and half ground turkey to cut down a bit on the cholesterol. You'd
never know it---(works well wirth chili, too)
Lass
Joy
> On Thu, 8 Jan 2009 00:02:30 -0800, "Joy" <j...@nospamhotmail.com>
> wrote:
>
>>The crust is my favorite part, too, especially for sandwiches, so I just
>>spread my mix directly on a sheet pan. You can make it as thick as you'd
>>like, leaving room around the edge for fat runoff. For sandwiches, you
>>can
>>cut it to fit any size of bread you happen to have, and it's all crust!
>>Kinda like using muffin-top pans.
>
> Joy, you are an evil genius! Thank you! I've never heard of sheet
> meatloaf before. And I'll bet it cooks a lot faster, saving energy,
> too!
>
suppose, if your mix is thick enough, you could even press it flat first and
place on a rack in the sheet pan to drain the fat even more. I find I have
to remember to 'parnuke' the traditional bake-along potato, though.
Damsel in dis Dress
I don't think I'd like it in spaghetti sauce, either. It's excellent
in vegetable beef soup, though.
Damsel in dis Dress
Chance_2) wrote:
>Last time I made mealoaf I discovered (AFTER I had mixed up the meat,
>eggs, breadcrumbs and so on) that I had NO ketchup, no tomato sauce or
>paste, no tomato anything!
>
>So....I used various of my Asian sauces, Hoy Sin, a little Oyster
>sauce....It came out wonderful! I discovered my Asian meatload by
>accident, but it's my preferred method now.
I'm still working on my Asian meatloaf recipe. Would you be willing
to share yours? My current version is pretty salty!
Thanks,
Lin
Quite true! I've been finding that I prefer adding celery to things I
didn't think of adding it to before. My mom made it sans celery, so I
don't think about adding it when I make my meatloaf. I shall try to
remember for next time!
--Lin
Joseph Littleshoes
> Scott wrote:
>
>>> I like to add bell pepper, and I prefer saut�ing/sweating the onions
>>
>>
>> Adding chopped celery to this mix is a nice addition.
>
>
> Quite true! I've been finding that I prefer adding celery to things I
> didn't think of adding it to before. My mom made it sans celery, so I
> don't think about adding it when I make my meatloaf. I shall try to
> remember for next time!
>
> --Lin
I suppose its time for my routine rant on fine grained meat loaf,
suitable for slicing for sandwich's.
I realize some people like the chunky style meat loaf, but once when i
was being lazy and didn't feel like cutting up all the veggies with a
knife i tossed them in the food processor and pureed them, onions, bell
pepper, celery, cabbage & etc. added them to the meat mix with
seasonings and a cup of stock and mixed it all up.
I was following Leah Wolf''s recipe in her great book "Jewish Cookery"
and thought i had made a mistake in adding the stock to the meat &
veggie mix, it turned the mix rather soupy, rather liquid, there was
nothing left to do about it except put it in the oven and cook it.
It turned out marvelous, very fine grained, almost pate like in
consistency, and just about perfect for slicing for sandwich.
--
JL
Lin
> I suppose its time for my routine rant on fine grained meat loaf,
> suitable for slicing for sandwich's.
and ...
> It turned out marvelous, very fine grained, almost pate like in
> consistency, and just about perfect for slicing for sandwich.
Hey ... where was your rant in there? I didn't see it ... ;-)
I might add that my mom never sautéed or sweated the veggies before
adding. Now, THAT was a chunky meatloaf.
The veggies have cooked through so much by the time my meatloaf is done
that I get the slicing variety so highly coveted around here.
--Lin
cybercat
"Joseph Littleshoes" <jpst...@isp.com> wrote:
>
> It turned out marvelous, very fine grained, almost pate like in
> consistency, and just about perfect for slicing for sandwich.
> --
This is the first time I have been tempted to buy a food processor.
Scott
> On Wed 07 Jan 2009 09:31:40p, Damsel in dis Dress told us...
>
>> On Wed, 7 Jan 2009 23:19:56 -0500, "Cheryl"
>> <jlhs...@NOSPAMhotmail.com> wrote:
>>
>>> "Damsel in dis Dress" <carol-5...@charter.net> wrote in message
>>> news:0dtam4580gle0irir...@4ax.com...
>>>
>>>> A recurring response! I think it's because my mom made hers in a loaf
>>>> pan that I prefer it that way. It's weird, because I love the
>>>> crunchy, outside part of the meatloaf, and I lose a huge percentage of
>>>> it making it the way I do.
>>> That might make a good meatloaf cooked mostly your way, then remove to a
>>> sheet pan to try to get rid of the fat. It would be crunchy that way,
> too.
>> I wubs you, Cheryl ..... that's exactly how I'll do my next meatloaf!
>>
>> Thanks!
>> Carol
>>
>
> Another good reason for this method is that some meatloaf mixturess will
> not hold together unless they are cooked in a loafpan. Once cooked and
> stable, they can be removed to a larger baking sheet to brown and crisp.
>
I start mine in a loaf pan, then move it over to a 8X8 pan, then 13X9
pan, then finally a sheet pan. ;)
FERRANTE
Damsel,
I am really enjoying your recipes. They sound delcious and simple to
make. I look forward to any more that you might share with us!
Mark
Damsel in dis Dress
<manthony...@yahoo.com> wrote:
>Damsel,
> I am really enjoying your recipes. They sound delcious and simple to
>make. I look forward to any more that you might share with us!
>
>Mark
Well, thank you very much! I'll see if I can find a couple more this
evening and tomorrow. Then you guys will get a reprieve from my posts
until at least Wednesday. We're in the process of moving to our new
place, and the cable won't be wired until Wednesday.
Thanks again ... you made a terrible day a little brighter!
Wayne Boatwright
Sounds like a good strategy to me!
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************************************
Date: Thursday, 01(I)/08(VIII)/09(MMIX)
************************************************************************
Countdown till Martin Luther King, Jr. Day
1wks 3dys 6hrs 29mins
************************************************************************
Even experienced public speakers get butterflies. The trick is to
make them fly in formation.
************************************************************************
Cheryl
"cybercat" <cyber...@yahoo.com> wrote in message
news:gk5kjq$bcu$1...@news.motzarella.org...
>
> "Joseph Littleshoes" <jpst...@isp.com> wrote:
>>
>> It turned out marvelous, very fine grained, almost pate like in
>> consistency, and just about perfect for slicing for sandwich.
>
> This is the first time I have been tempted to buy a food processor.
>
I have a little mini Krupps that is perfect for anything I've ever needed to
chop fine.
FERRANTE
Damsel,
Hope everything goes well and without problems re your move. Just
think next week, at this time, it will be all over and you'll be back
home in Internetland!
Mark
Melba's Jammin'
Scott <sws...@yahoo.com> wrote:
> I start mine in a loaf pan, then move it over to a 8X8 pan, then 13X9
> pan, then finally a sheet pan. ;)
ROTFL!! (If you roll the loaf in cornflake crumbs before baking you can
just start and stop at the 9x13" pan. '-)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor>
December 27, 2008, 7:30 a.m.: "I have fixed my roof,
I have mended my fences; now let the winter winds blow."
Melba's Jammin'
LassCh...@webtv.net (Lass Chance_2) wrote:
> So....I used various of my Asian sauces, Hoy Sin, a little Oyster
> sauce....It came out wonderful! I discovered my Asian meatload by
> accident, but it's my preferred method now.
That might be a little more information than we need. Maybe a lot more.
:-)
> Also, I use half ground beef and half ground turkey to cut down a bit
> on the cholesterol. You'd never know it---(works well wirth chili,
> too)
> Lass
Lass, have you checked the fat content of the ground turkey? It may not
be as lean as you think it is.
Re the absence of tomato anything, tomato powder is handy to keep around
for just such an occasion. I buy it at my food co-op. It is not cheap
but invaluable when I want just a little bit of tomato flavor involved
in a dish.
Melba's Jammin'
Damsel in dis Dress <carol-5...@charter.net> wrote:
I just read something about meatloaves -- a mag in a waiting office, I
think -- maybe a new Woman's Day or Family Circle. Ways to make them
and one thing they emphasized was to have some 'height' to it; that if
you spread it too thin on/in a pan it comes out more like a hamburger
than a meat loaf. I understand the distinction they make and agree;
there's a difference between a meat loaf and a hamburger.
Joseph Littleshoes
>
> "cybercat" wrote:
>
>>
>> "Joseph Littleshoes" wrote:
>>
>>>
>>> It turned out marvelous, very fine grained, almost pate like in
>>> consistency, and just about perfect for slicing for sandwich.
>
>
>>
>> This is the first time I have been tempted to buy a food processor.
>>
>
> I have a little mini Krupps that is perfect for anything I've ever
> needed to chop fine.
Since being given a little "Oskar" mini prep (about 2 cup bowl) i
hardly ever take the big old heavy FP out of its storage space.
--
JL
Joseph Littleshoes
> Joseph Littleshoes wrote:
>
>> I suppose its time for my routine rant on fine grained meat loaf,
>> suitable for slicing for sandwich's.
>
>
> and ...
>
>> It turned out marvelous, very fine grained, almost pate like in
>> consistency, and just about perfect for slicing for sandwich.
>
>
> Hey ... where was your rant in there? I didn't see it ... ;-)
>
> I might add that my mom never sautéed or sweated the veggies before
> adding. Now, THAT was a chunky meatloaf.
I 'sweat' or stew veggies in butter for stuffing but not for meat loaf.
>
> The veggies have cooked through so much by the time my meatloaf is done
> that I get the slicing variety so highly coveted around here.
I sometimes think that's the only reason to make meat loaf, for slicing,
specifically for meat loaf sandwiches.
If anybody's interested i have a 'ratatouille' meat loaf recipe that
layers slices of eggplant with the meat and lots of other ingredients
and is served with a brandied pesto sauce.
--
JL
>
> --Lin
Cheryl
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-04F7...@news.iphouse.com...
>
> Re the absence of tomato anything, tomato powder is handy to keep around
> for just such an occasion. I buy it at my food co-op. It is not cheap
> but invaluable when I want just a little bit of tomato flavor involved
> in a dish.
Thanks for the info! I'm not a tomato fan, but I do like the flavor in some
foods. Having a dried version beats my solution of keeping a tube of tomato
paste in the fridge. At least for me.
cybercat
"Joseph Littleshoes" <jpst...@isp.com> wrote in message
news:8f5c8$4967816b$4396fd18$23...@DIALUPUSA.NET...
Good info, all. If I get one it will be a mini. I love my Krupps coffee pot.
It is old, but keeps on going.
sf
<barbsc...@earthlink.net> wrote:
>I just read something about meatloaves -- a mag in a waiting office, I
>think -- maybe a new Woman's Day or Family Circle. Ways to make them
>and one thing they emphasized was to have some 'height' to it; that if
>you spread it too thin on/in a pan it comes out more like a hamburger
>than a meat loaf. I understand the distinction they make and agree;
>there's a difference between a meat loaf and a hamburger.
I definitely prefer the shorter ones made in my cast iron pan vs the
tall ones made in a bread pan.
--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.
Mae West
sf
<jpst...@isp.com> wrote:
>Since being given a little "Oskar" mini prep (about 2 cup bowl) i
>hardly ever take the big old heavy FP out of its storage space.
hehehe! Mini FPs are da bomb!
:)
sf
wrote:
>I love my Krupps coffee pot. It is old, but keeps on going.
I have a West Bend that's a bizzion years old. My now 29 YO DD gave
it to me for xmas when she was in junior high... I drove her to school
every day - I liked a cuppa coffee before we went on our merry way, so
I put my "old" coffee maker on a timer (hence the gift). This one has
a built in clock/timer which was a big deal back in those days. The
bottom warmer is getting "old", but I'm not complaining.
sf
<jpst...@isp.com> wrote:
>
>If anybody's interested i have a 'ratatouille' meat loaf recipe that
>layers slices of eggplant with the meat and lots of other ingredients
>and is served with a brandied pesto sauce.
I am! :)
sf
Heh, tomato powder is another thing I haven't heard of before. Is it
used mainly for camping?
blake murphy
> In article <K7ednalMMqZO7fvU...@giganews.com>,
> Scott <sws...@yahoo.com> wrote:
>
>> I start mine in a loaf pan, then move it over to a 8X8 pan, then 13X9
>> pan, then finally a sheet pan. ;)
>
> ROTFL!! (If you roll the loaf in cornflake crumbs before baking you can
> just start and stop at the 9x13" pan. '-)
i *thought* scott's post was a leg-pull, but around here you can never be
too sure.
your pal,
blake
Joseph Littleshoes
> On Fri, 09 Jan 2009 08:58:58 -0800, Joseph Littleshoes
> <jpst...@isp.com> wrote:
>
>
>>If anybody's interested i have a 'ratatouille' meat loaf recipe that
>>layers slices of eggplant with the meat and lots of other ingredients
>>and is served with a brandied pesto sauce.
>
>
> I am! :)
>
>
Here you go SF its a very complex dish but worth the effort. And just
FYI i append my Stuffed Kohlrabi recipe, im very fond of it.
Ratatouille Meat Loaf
Serves 8
__________________
2 medium eggplants
1 tablespoon olive oil
salt and freshly ground pepper
20 ounces fresh spinach
1 medium onion chopped
2 cloves of garlic, minced
12 ounces fresh mushrooms minced
3/4 cup chicken broth
2 teaspoons ground cumin
1/2 cup minced fresh italian parsley
1/2 cup minced fresh basil
1/4 cup minced fresh oregano
3/4 pound ground beef (sirloin or round)
3/4 pound lean ground turkey
1 egg white
1/2 cup dry bread crumbs
2 tablespoons baking soda
2 tablespoons tomato paste
1 tablespoon balsamic vinegar
6 ripe Roma (plum) tomatoes, cut in wedges
----------------------------------------------------------------------
Preparation
_________
1. Preheat the oven to 400 degrees F.
2. Trim the tops of the eggplants and cut the eggplants into 1/4 inch
length wise slices. Lightly brush each side with 1/2 teaspoon of the
olive oil. Season with salt and pepper to taste. Place the seasoned
slices on a baking sheet. Bake for 5 to 7 minutes or until tender and
lightly brown. Remove from the oven and set aside to cool.
Meanwhile,
rinse the spinach leaves well and place them, with just the water
clinging to the leaves, in a large saucepan. Cook over medium low
heat,
covered, until just wilted, about 4 minutes. Rinse under cold water,
drain thoroughly, and squeeze gently to remove as much moisture as
possible. Set aside.
3. Heat the remaining oil in a heavy skillet over medium high heat.
Add the onion and sauté for 10 minutes. Add the garlic, mushrooms,
and
1/4 cup of the chicken stock, and continue to sauté until all the
moisture has evaporated, about 10 - 15 minutes. Stir in the cumin,
parsley, basil, and oregano. Remove from the heat and set aside.
4. In a large mixing bowl, thoroughly combine the ground beef and
turkey, egg white, and bread crumbs.. Stir in the onion mixture. Mix
the remaining 1/2 cup of chicken broth and baking soda together. Add
to
the meat loaf mixture and combine thoroughly.
5. Combine the tomato paste and balsamic vinegar in a small bowl and
set aside.
Assemble the meat loaf. Line the bottom and long sides of a 9 x 5 x 3
inch loaf pan with overlapping eggplant slices. Layer the remaining
ingredients in the following order; one third of the meat mixture,
one
half of the spinach, one third of the meat, one half of the spinach.
one
third of the meat. Brush the final layer with the tomato paste
mixture.
7. Place the assembled meat loaf in the oven. Reduce the heat to 350
degrees F. and bake for 1 & 1/2 hour, until crusty and brown on top.
Remove from the oven and let rest for 10 minutes or more. Carefully
invert onto a serving platter, and sprinkle with the chopped roma
tomatoes. May be served hot or at room temperature.
I add a couple of tablespoons of brandy and about 8 cloves of baked,
mashed garlic to 1 cup of a basic pesto sauce to serve with the above.
--------------------------------------------------
Toltott Kalarabe (stuffed kohlrabis)
-------------------------------------------
8 - 10 medium sized young kohlrabis, peeled
Leaves of 5 kohlrabis
2 tablespoons lard
1/2 cup chopped onions
1/2 teaspoon finely chopped garlic
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons cooked rice
1 tablespoon finely chopped parsley
2 tablespoons sweet Hungarian paprika
1/8 teaspoon dried marjoram
2 eggs lightly beaten
1 & 1/4 teaspoon salt
Freshly ground black pepper
1/8 teaspoon white pepper
4 cups chicken stock
---------------------------
the sauce
-----------
3 tablespoon butter
2 tablespoons flour
1 cup heavy cream
1 tablespoon finely chopped parsley
-------------------------------------------
Slice off 1/8 to 1/4 inch of the root end, to form a flat surface to
stand the root on; then scoop out the pulp, creating a shell about 1/4
inch thick. Chop the pulp coarsely and set aside.
Wash the leaves of 5 of the kohlrabis [the remaining leaves are chopped
or sliced raw to bake with the stuffed shell], then blanch them by
dropping them into a pot of slightly salted boiling water for about 3
minutes. Drain them, chop them finely and add them to the chopped pulp.
In a large, heavy or skillet, heat the lard over high heat until a
light haze forms over it. Add the onions and garlic and cook them for
8 - 10 minutes, or until the onions are lightly colored, then scrape
them into a large mixing bowl.
[Note: at this point i add about half of the the reserved blanched
leaves and pulp and add it to the meat mixture]
with the pork, veal, rice, parsley, paprika, marjoram, eggs, a
teaspoon of the salt and a few grindings of black pepper. Mix until
all the ingredients are thoroughly combined.
Fill the kohlrabi shells with the meat mixture, tamping it down with a
spoon and mounding it slightly. Arrange the stuffed shells in a
casserole or baking dish [note: glass or ceramic seems to be better to
bake any cabbage in than metal]. Scatter the chopped remaining leaves
and pulp around them and add 1/4 teaspoon of salt, the white pepper and
the chicken stock. Bring to a boil, reduce the heat to its lowest point
and simmer for 35 - 40 minutes, or until the stuffing is fully cooked
and the sides of the kohlrabis can be easily pierced with point of a
sharp knife. Transfer the kohlrabis to a warm serving plate while you
make the sauce.
The Sauce
-----------
In a small sauce pan on medium heat, melt the butter, and with a whisk,
sir in the flour. Continue to whisk over low heat for 3 - 4 minutes or
until the flour is lightly browned. Add the cream and whisk until the
sauce is smooth and thick, then stir the sauce into the large pan the
kohlrabis were baked in, simmer for another 5 - 10 minutes then strain
through a fine sieve into a large bowl, stir in the chopped parsley pour
the sauce over the stuffed kohlrabis and serve!
--
Joseph Littleshoes
sf
<jpst...@isp.com> wrote:
>sf wrote:
>
>> On Fri, 09 Jan 2009 08:58:58 -0800, Joseph Littleshoes
>> <jpst...@isp.com> wrote:
>>
>>
>>>If anybody's interested i have a 'ratatouille' meat loaf recipe that
>>>layers slices of eggplant with the meat and lots of other ingredients
>>>and is served with a brandied pesto sauce.
>>
>>
>> I am! :)
>>
>>
>
>
>Here you go SF its a very complex dish but worth the effort. And just
>FYI i append my Stuffed Kohlrabi recipe, im very fond of it.
>
>Ratatouille Meat Loaf
>
Thanks, Joseph!
Joseph Littleshoes
> On Sat, 10 Jan 2009 12:54:37 -0800, Joseph Littleshoes
> <jpst...@isp.com> wrote:
>
>
>>sf wrote:
>>
>>
>>>On Fri, 09 Jan 2009 08:58:58 -0800, Joseph Littleshoes
>>><jpst...@isp.com> wrote:
>>>
>>>
>>>
>>>>If anybody's interested i have a 'ratatouille' meat loaf recipe that
>>>>layers slices of eggplant with the meat and lots of other ingredients
>>>>and is served with a brandied pesto sauce.
>>>
>>>
>>>I am! :)
>>>
>>>
>>
>>
>>Here you go SF its a very complex dish but worth the effort. And just
>>FYI i append my Stuffed Kohlrabi recipe, im very fond of it.
>>
>>Ratatouille Meat Loaf
>>
>
> Thanks, Joseph!
>
>
Fortunately i typed up a bunch of my favorite & more obscure recipes
about 5 years ago when i first got on the net & in my enthusiasm for the
medium discovered cooking groups.
Now days most recipes i have are by request only unless i have a copy
all ready typed up.
As much as i think the ratatouille meat loaf is a good recipe i make a
moussaka more readily than the more complex meat loaf.
Somewhere i have a 'south of the border' Tex. - Mex. meat loaf seasoned
with chili peppers & various Mexican spices the one time i served it to
a Chicano wannabe he claimed it was not hot enough!
There's just no pleasing some people:)
--
JL