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Meat Loaf
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Ophelia
Dec 23, 2012, 5:52:51 PM12/23/12
to
Please would posters here be so kind as to share their favourite meat loaf
recipes? I have tried a couple and didn't like them much. Reading here I
see that it is a favourite for many and I would love to find something
really good:)
--
--
http://www.shop.helpforheroes.org.uk/
recipes? I have tried a couple and didn't like them much. Reading here I
see that it is a favourite for many and I would love to find something
really good:)
--
--
http://www.shop.helpforheroes.org.uk/
ImStillMags
Dec 23, 2012, 6:30:29 PM12/23/12
to
regular basis. It was one of our customer's favorites.
It's yummy and pretty too.
http://hizzoners.com/recipes/lunch-specials/123-italian-stuffed-meatloaf
Julie Bove
Dec 23, 2012, 6:34:01 PM12/23/12
to
"Ophelia" <Oph...@Elsinore.me.ku.invalid> wrote in message
news:kb8206$orb$1...@dont-email.me...
> Please would posters here be so kind as to share their favourite meat loaf
> recipes? I have tried a couple and didn't like them much. Reading here
> I
> see that it is a favourite for many and I would love to find something
> really good:)
I don't actually use a recipe and my meat loaf never turns out the same way
> recipes? I have tried a couple and didn't like them much. Reading here
> I
> see that it is a favourite for many and I would love to find something
> really good:)
twice. I start with a lot of vegetables such as onions, red and green bell
peppers, zucchini, carrots, spinach and mushrooms. Everything is cut up
fine and then cooked in a skillet with a touch of olive oil to prevent
sticking. I cook it until I have a soft, thick mush. Let cool.
I then put this in my big pasta bowl along with some ground beef. I have to
make sure that I use proportionally more meat than vegetables. You don't
have to but... If you use more vegetables, then end result won't have a
meaty taste. Then I add plenty of ketchup and some tomatoey liquid such as
tomato juice or V8 and something starchy. I used to use oats. When I did
this, I would grind them fine then soak them in the juice. But now I can't
have oats. I did try potato flakes but didn't like the texture so much.
Now I would use dried bread crumbs. I wouldn't use a lot of the starchy
stuff. Just a little bit. You could also use crushed crackers or corn
flakes. Not the sweet kind.
For seasonings, I use parsley and oregano but you could also add basil.
Also plenty of black pepper and a little salt. Then you have to mix with
your hands. I like a soft consistency to the mix. Soft but not runny. Add
more ketchup if need be. Then if you want to taste for seasonings, take a
tiny amount and fry it in a skillet to see what it tastes like. Add more
seasonings if you wish.
I then form these into individual loaves on a lipped baking sheet. Then I
smother the tops with Homade chili sauce. Ketchup will work too but I just
love the flavor of this sauce. Bake at 350 for about an hour. I usually
use two to three pounds of ground beef so get quite a few loaves. Since
this is a time consuming recipe, I like to make a lot and freeze them.
ljla...@acd.net
Dec 23, 2012, 10:01:57 PM12/23/12
to
On Sun, 23 Dec 2012 22:52:51 -0000, "Ophelia"
<Oph...@Elsinore.me.ku.invalid> wrote:
>Please would posters here be so kind as to share their favourite meat loaf
>recipes? I have tried a couple and didn't like them much. Reading here I
>see that it is a favourite for many and I would love to find something
>really good:)
>
>--
Larry's Meatloaf
<Oph...@Elsinore.me.ku.invalid> wrote:
>Please would posters here be so kind as to share their favourite meat loaf
>recipes? I have tried a couple and didn't like them much. Reading here I
>see that it is a favourite for many and I would love to find something
>really good:)
>
>--
3 lb ground beef
2 cups diced onion
2 cups diced celery
1 tbsp black pepper
4 large eggs
1 1/2 packages crushed saltines
1 large jar hot salsa (optional)
Directions
Preheat oven to 375 degrees F
Saute onions and celery 'til the onions are translucent
Throw everything but the salsa in a big bowl and skoosh it together
until uniformly mixed.
Form into one big or two smaller loaves and form a depression in the
top of the loaf (loaves) and fill the depression with salsa.
Bake in a 375 degree oven for 1 1/2 hours.
Ophelia
Dec 24, 2012, 4:14:29 AM12/24/12
to
"ImStillMags" <sitar...@gmail.com> wrote in message
news:3aad52d9-32f5-4e87...@p7g2000pbz.googlegroups.com...
> We did this Italian Stuffed Meatloaf as a lunch special on a fairly
> regular basis. It was one of our customer's favorites.
> It's yummy and pretty too.
>
> http://hizzoners.com/recipes/lunch-specials/123-italian-stuffed-meatloaf
it out.
Many thanks:)
--
--
http://www.shop.helpforheroes.org.uk/
Ophelia
Dec 24, 2012, 4:15:40 AM12/24/12
to
"Julie Bove" <juli...@frontier.com> wrote in message
news:kb84d4$5ja$1...@dont-email.me...
vegetable?
--
--
http://www.shop.helpforheroes.org.uk/
Ophelia
Dec 24, 2012, 4:16:10 AM12/24/12
to
<ljla...@acd.net> wrote in message
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--
--
http://www.shop.helpforheroes.org.uk/
Message has been deleted
Bob Terwilliger
Dec 24, 2012, 10:38:08 AM12/24/12
to
Ophelia wrote:
> Please would posters here be so kind as to share their favourite meat loaf
> recipes? I have tried a couple and didn't like them much. Reading here I
> see that it is a favourite for many and I would love to find something
> really good:)
http://groups.google.com/group/rec.food.cooking/msg/8c26402bee9ac4b1
> Please would posters here be so kind as to share their favourite meat loaf
> recipes? I have tried a couple and didn't like them much. Reading here I
> see that it is a favourite for many and I would love to find something
> really good:)
Bob
Ophelia
Dec 24, 2012, 10:45:07 AM12/24/12
to
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:50d876da$0$29127$c3e8da3$92d0...@news.astraweb.com...
any success. I will now pass on this post and also those from Mags and
Julie. Perhaps we can both make a good one:)
--
--
http://www.shop.helpforheroes.org.uk/
Message has been deleted
Ed Pawlowski
Dec 24, 2012, 12:55:17 PM12/24/12
to
On Sun, 23 Dec 2012 22:52:51 -0000, "Ophelia"
<Oph...@Elsinore.me.ku.invalid> wrote:
<Oph...@Elsinore.me.ku.invalid> wrote:
>Please would posters here be so kind as to share their favourite meat loaf
>recipes? I have tried a couple and didn't like them much. Reading here I
>see that it is a favourite for many and I would love to find something
>really good:)
>
>--
What did you not like? Flavor, or course, is important, but so is
>recipes? I have tried a couple and didn't like them much. Reading here I
>see that it is a favourite for many and I would love to find something
>really good:)
>
>--
texture. Over working as you mix the ingredients brings out a lot of
myosin and makes it harder and stickier. Too lean of meat makes it
dry.
We vary the recipe every time so don't be afraid to experiment. The
mainstay of course is about 2 pounds of 80% beef, two eggs,
breadcrumbs, salt and pepper.
Variations will include:
Grated cheese
Chunks of cheddar cheese
ketchup
sour cream
ketchup and sour cream
onion
As for cooking, form a loaf and put it in the middle of a backing pan.
We often use a cast iron frying pan. Cut up potatoes into small
chunks and put them around the meat to cook.
Cook at 350 to 400 degrees.
Ophelia
Dec 24, 2012, 1:10:06 PM12/24/12
to
"Ed Pawlowski" <e...@snet.net> wrote in message
news:8c5hd89ftj9rmhp6d...@4ax.com...
> On Sun, 23 Dec 2012 22:52:51 -0000, "Ophelia"
> <Oph...@Elsinore.me.ku.invalid> wrote:
>
>>Please would posters here be so kind as to share their favourite meat loaf
>>recipes? I have tried a couple and didn't like them much. Reading here
>>I
>>see that it is a favourite for many and I would love to find something
>>really good:)
>>
>>--
>
>
> What did you not like? Flavor, or course, is important, but so is
> texture. Over working as you mix the ingredients brings out a lot of
> myosin and makes it harder and stickier. Too lean of meat makes it
> dry.
>
Good point. It was the texture mainly and I don't think it had enough
> <Oph...@Elsinore.me.ku.invalid> wrote:
>
>>Please would posters here be so kind as to share their favourite meat loaf
>>recipes? I have tried a couple and didn't like them much. Reading here
>>I
>>see that it is a favourite for many and I would love to find something
>>really good:)
>>
>>--
>
>
> What did you not like? Flavor, or course, is important, but so is
> texture. Over working as you mix the ingredients brings out a lot of
> myosin and makes it harder and stickier. Too lean of meat makes it
> dry.
>
flavour. The flavour can, of course, be fixed.
> We vary the recipe every time so don't be afraid to experiment. The
> mainstay of course is about 2 pounds of 80% beef, two eggs,
> breadcrumbs, salt and pepper.
>
> Variations will include:
> Grated cheese
> Chunks of cheddar cheese
> ketchup
> sour cream
> ketchup and sour cream
> onion
>
> As for cooking, form a loaf and put it in the middle of a backing pan.
> We often use a cast iron frying pan. Cut up potatoes into small
> chunks and put them around the meat to cook.
>
> Cook at 350 to 400 degrees.
memory serves, but sour cream and cheese sounds good:)
--
--
http://www.shop.helpforheroes.org.uk/
Bob Terwilliger
Dec 25, 2012, 11:38:17 AM12/25/12
to
Ed Pawlowski wrote:
> Variations will include:
> Grated cheese
> Chunks of cheddar cheese
> ketchup
> sour cream
> ketchup and sour cream
> onion
>
> As for cooking, form a loaf and put it in the middle of a backing pan.
> We often use a cast iron frying pan. Cut up potatoes into small
> chunks and put them around the meat to cook.
Hmmm.... I've never tried using chunks of cheese; I'll have to try that
> Variations will include:
> Grated cheese
> Chunks of cheddar cheese
> ketchup
> sour cream
> ketchup and sour cream
> onion
>
> As for cooking, form a loaf and put it in the middle of a backing pan.
> We often use a cast iron frying pan. Cut up potatoes into small
> chunks and put them around the meat to cook.
sometime. I've also never seen the trick of putting potato chunks around
the meatloaf.
Thanks!
Bob
Bryan
Dec 25, 2012, 11:58:11 AM12/25/12
to
On Sunday, December 23, 2012 4:52:51 PM UTC-6, Ophelia wrote:
> Please would posters here be so kind as to share their favourite meat loaf
>
> recipes? I have tried a couple and didn't like them much. Reading here I
>
> see that it is a favourite for many and I would love to find something
>
> really good:)
>
Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this, a little of that, packets of dried soup mix, ketchup, and any number of horrors. Read on, and you'll see.
> Please would posters here be so kind as to share their favourite meat loaf
>
> recipes? I have tried a couple and didn't like them much. Reading here I
>
> see that it is a favourite for many and I would love to find something
>
> really good:)
>
--Bryan
Bryan
Dec 25, 2012, 12:01:49 PM12/25/12
to
On Sunday, December 23, 2012 5:34:01 PM UTC-6, Julie Bove wrote:
>
> Then I smother the tops with Homade chili sauce.
What is "Homade chili sauce"? Is it like, "Get over here, ho, and makes me some chili sauce"?
>
> Then I smother the tops with Homade chili sauce.
--Bryan
Bob Terwilliger
Dec 25, 2012, 12:27:40 PM12/25/12
to
Bryan wrote:
>> Then I smother the tops with Homade chili sauce.
>
> What is "Homade chili sauce"? Is it like, "Get over here, ho, and makes me some chili sauce"?
Homade is the brand. It's also sf's favorite chili sauce:
>> Then I smother the tops with Homade chili sauce.
>
> What is "Homade chili sauce"? Is it like, "Get over here, ho, and makes me some chili sauce"?
http://www.cambridgefarmskosher.com/Homade-Chili-Sauce/10755/
Bob
jmcquown
Dec 25, 2012, 12:43:18 PM12/25/12
to
On 12/24/2012 5:13 AM, Andy wrote:
> The most stupid post of 2012!
>
Not really...
> The most stupid post of 2012!
>
Not really...
jmcquown
Dec 25, 2012, 1:13:28 PM12/25/12
to
dried soup mix. I saute whatever fresh vegetables I have on hand
("mustgovian" onion, bell pepper, celery, carrots, garlic.) The binder
I use isn't bread, dried crumbs or soda crackers. I like oatmeal. YMMV.
I do add cubed pieces of sharp cheese sometimes. I don't like meat
loaf topped with tomato sauce. That seems to be a popular US thing. I
have made it with a little bottled seafood cocktail sauce mixed in.
Jill
Brooklyn1
Dec 25, 2012, 1:53:42 PM12/25/12
to
Bryan <bryang...@gmail.com> wrote:
>
>Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this,
a little of that, packets of dried soup mix, ketchup, and any number
of horrors. Read on, and you'll see.
Slop describes all your cooking. My meatloaf is a cullinary
>
>Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this,
a little of that, packets of dried soup mix, ketchup, and any number
of horrors. Read on, and you'll see.
masterpiece, begins with personally selected meat cuts I grind myself.
Every added ingredient is fresh and I use no packaged soups. The one
caveat is that it is NOT POSSIBLE to make decent meat loaf from
preground mystery meat, just isn't. Btw, ketchup is a perfectly
legitimate condiment... every eatery on the planet offers ketchup,
hardly a burger eaten without, and a burger is essentially a meat loaf
in patty format. I personally don't put kethup in my meat loaf but
same as 90% of everyone else I very often put ketchup ON meat loaf...
can't eat a cold meat loaf sandwich without.
Brooklyn1
Dec 25, 2012, 1:56:25 PM12/25/12
to
Bryan wrote:
>Julie Bove wrote:
>>
>> Then I smother the tops with Homade chili sauce.
>
>What is "Homade chili sauce"? Is it like, "Get over here, ho, and makes me some chili sauce"?
>
>--Homade = Bwrrrryan
>Julie Bove wrote:
>>
>> Then I smother the tops with Homade chili sauce.
>
>What is "Homade chili sauce"? Is it like, "Get over here, ho, and makes me some chili sauce"?
>
Bryan
Dec 25, 2012, 2:01:27 PM12/25/12
to
On Tuesday, December 25, 2012 11:27:40 AM UTC-6, Bob Terwilliger wrote:
> Bryan wrote:
>
>
>
> >> Then I smother the tops with Homade chili sauce.
>
> >
>
> > What is "Homade chili sauce"? Is it like, "Get over here, ho, and makes me some chili sauce"?
>
>
>
> Homade is the brand. It's also sf's favorite chili sauce:
>
I always thought it bizarre that Heinz chili sauce doesn't list chilies in the ingredients. I wonder what's in that Homade. Probably vinegar, tomato paste, HFCS...
> Bryan wrote:
>
>
>
> >> Then I smother the tops with Homade chili sauce.
>
> >
>
> > What is "Homade chili sauce"? Is it like, "Get over here, ho, and makes me some chili sauce"?
>
>
>
> Homade is the brand. It's also sf's favorite chili sauce:
>
>
> http://www.cambridgefarmskosher.com/Homade-Chili-Sauce/10755/
>
The whole subject got me on a tangent of thoughts, like, what kind of pimp would turn out Julie? Then it occurred to me that there must be guys who have a support hose fetish.
>
> Bob
--Bryan
Michael OConnor
Dec 25, 2012, 2:06:31 PM12/25/12
to
The Quaker Oats meatloaf recipe is an oldie but still a goodie.
2 lbs ground beef
1 cup tomato sauce or 1 cup ketchup or 1 cup salsa
3/4 cup Quaker Oats
1/2 cup chopped onion
1 large egg, beaten
1 tablespoon soy sauce or 1 tablespoon Worcestershire sauce
salt and pepper
Directions:
Preheat oven to 350°F. mix all ingreds, put in loaf pan and bake 1
hour. drain off fat.
I make my own variation of this, including adding 6 oz of cheddar
cheese, which I cut into 1/2 inch cubes and insert into the middle of
the loaf; shredded cheese melts too quickly and runs out, but if you
cube it, the cheese won't run out. I also dice 1/2 cup green pepper
or mix in a little can of those diced green chilies. I use V8 in to
mix in, and spread ketchup on top, because meatloaf has to have that
ketchup on top. I usually double the recipe, and put a rack on top of
the cookie sheet and put the loaf on top of the rack to drain the fat
as it cooks; I don't use a loaf pan because the meatloaf swims in the
fat.
2 lbs ground beef
1 cup tomato sauce or 1 cup ketchup or 1 cup salsa
3/4 cup Quaker Oats
1/2 cup chopped onion
1 large egg, beaten
1 tablespoon soy sauce or 1 tablespoon Worcestershire sauce
salt and pepper
Directions:
Preheat oven to 350°F. mix all ingreds, put in loaf pan and bake 1
hour. drain off fat.
I make my own variation of this, including adding 6 oz of cheddar
cheese, which I cut into 1/2 inch cubes and insert into the middle of
the loaf; shredded cheese melts too quickly and runs out, but if you
cube it, the cheese won't run out. I also dice 1/2 cup green pepper
or mix in a little can of those diced green chilies. I use V8 in to
mix in, and spread ketchup on top, because meatloaf has to have that
ketchup on top. I usually double the recipe, and put a rack on top of
the cookie sheet and put the loaf on top of the rack to drain the fat
as it cooks; I don't use a loaf pan because the meatloaf swims in the
fat.
Bryan
Dec 25, 2012, 2:10:51 PM12/25/12
to
>
> Jill
--Bryan
Bryan
Dec 25, 2012, 2:24:38 PM12/25/12
to
--Bryan
Christine Dabney
Dec 25, 2012, 2:30:57 PM12/25/12
to
On Tue, 25 Dec 2012 09:27:40 -0800, Bob Terwilliger
<virtualgoth@die_spammer.biz> wrote:
>Homade is the brand. It's also sf's favorite chili sauce:
>
>http://www.cambridgefarmskosher.com/Homade-Chili-Sauce/10755/
>
>Bob
It's also my favorite brand too. Harder to find outside of CA..
<virtualgoth@die_spammer.biz> wrote:
>Homade is the brand. It's also sf's favorite chili sauce:
>
>http://www.cambridgefarmskosher.com/Homade-Chili-Sauce/10755/
>
>Bob
Christine
--
http://nightstirrings.blogspot.com
jmcquown
Dec 25, 2012, 3:04:06 PM12/25/12
to
"horrors" category, too, but lots of people love it.
Jill
dsi1
Dec 25, 2012, 6:40:07 PM12/25/12
to
On 12/23/2012 12:52 PM, Ophelia wrote:
> Please would posters here be so kind as to share their favourite meat loaf
> recipes? I have tried a couple and didn't like them much. Reading here I
> see that it is a favourite for many and I would love to find something
> really good:)
>
Meatloaf is great but you can't just make a meatloaf by dumping stuff
> Please would posters here be so kind as to share their favourite meat loaf
> recipes? I have tried a couple and didn't like them much. Reading here I
> see that it is a favourite for many and I would love to find something
> really good:)
>
into the hamburger. It's important that you have clear in your mind what
you want it to turn out like. I like my meatloaf to be tender and a
little juicy so I'll add breadcrumbs and liquids to the mix. By varying
these two components, you'll come up with a dish that has whatever
texture you want. Then you can worry about all the other stuff. I like
to add a can of corn to mine but that's just whacky to most folks. I
always add MSG but some folks would find this unacceptable.
cshenk
Dec 25, 2012, 7:57:53 PM12/25/12
to
Ophelia wrote in rec.food.cooking:
> Please would posters here be so kind as to share their favourite meat
> loaf recipes? I have tried a couple and didn't like them much.
> Reading here I see that it is a favourite for many and I would love
> to find something really good:)
Here's a basic Don does. It's more of a swap on any standard meatloaf
recipe. Instead of bread crumbs, bread, crackers or rice, try using
'stuffing' such as pepperidge farm herb or stovetop. Yes you can make
your own batch too but this is one of those not very expensive time
savers.
Another trick, don't use too low fat of a meat or if all you have is
94% fat-free beef, mix 1/4 ground pork with it.
Consider canned or jarred mushrooms over fresh as they will not dry out
the loaf like fresh will. If you must use fresh, use King Oyster stem
parts for optimal results.
These tricks can be applied to any standard recipe you see.
Here's a fairly standard approach.
2 lbs ground beef (or 1.75 beef, .25 pork)
1.5 cups stuffing mix
1 med onion, chopped fine (carmelize lightly first in some beef or pork
fat if desired)
1/2 cup 'sauce' (I like May Ploy here, others use tomato stuff)
2 jumbo eggs or 3 'large'
1 TB worstershire sauce
I usually top with either more Mae Ploy or Jufran Bannana sauce
You can add other spices but that's a basic one.
--
> Please would posters here be so kind as to share their favourite meat
> loaf recipes? I have tried a couple and didn't like them much.
> Reading here I see that it is a favourite for many and I would love
> to find something really good:)
recipe. Instead of bread crumbs, bread, crackers or rice, try using
'stuffing' such as pepperidge farm herb or stovetop. Yes you can make
your own batch too but this is one of those not very expensive time
savers.
Another trick, don't use too low fat of a meat or if all you have is
94% fat-free beef, mix 1/4 ground pork with it.
Consider canned or jarred mushrooms over fresh as they will not dry out
the loaf like fresh will. If you must use fresh, use King Oyster stem
parts for optimal results.
These tricks can be applied to any standard recipe you see.
Here's a fairly standard approach.
2 lbs ground beef (or 1.75 beef, .25 pork)
1.5 cups stuffing mix
1 med onion, chopped fine (carmelize lightly first in some beef or pork
fat if desired)
1/2 cup 'sauce' (I like May Ploy here, others use tomato stuff)
2 jumbo eggs or 3 'large'
1 TB worstershire sauce
I usually top with either more Mae Ploy or Jufran Bannana sauce
You can add other spices but that's a basic one.
--
Bob Terwilliger
Dec 26, 2012, 2:28:55 AM12/26/12
to
Bryan replied to Jill:
>> I have made it with a little bottled seafood cocktail sauce mixed in.
>>
> "Bottled seafood cocktail sauce mixed in" falls into the "horrors" category.
I think that must depend on the cocktail sauce. The prominent flavors of
cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
which of those do you think doesn't belong with meatloaf?
Bob
>> I have made it with a little bottled seafood cocktail sauce mixed in.
>>
> "Bottled seafood cocktail sauce mixed in" falls into the "horrors" category.
cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
which of those do you think doesn't belong with meatloaf?
Bob
Bob Terwilliger
Dec 26, 2012, 2:37:20 AM12/26/12
to
Bryan wrote:
>> I personally don't put kethup in my meat loaf but same as 90% of
>> everyone else very often put ketchup ON meat loaf...can't eat a cold
>> I personally don't put kethup in my meat loaf but same as 90% of
>> meat loaf sandwich without.
>
> That's where ketchup belongs, on, not in. I agree 100% that "ketchup
> is a perfectly legitimate condiment."
I use ketchup in meatloaf because the recipe I follow uses it, and I'm
>
> That's where ketchup belongs, on, not in. I agree 100% that "ketchup
> is a perfectly legitimate condiment."
extremely happy with the recipe. Your blanket condemnation seems
unreasonably limiting to me, and I reject it.
Bob
Steve Pope
Dec 26, 2012, 2:58:43 AM12/26/12
to
Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
>I think that must depend on the cocktail sauce. The prominent flavors of
>cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
>which of those do you think doesn't belong with meatloaf?
You left out "bottle". That's a flavor element all by itself.
>I think that must depend on the cocktail sauce. The prominent flavors of
>cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
>which of those do you think doesn't belong with meatloaf?
It's quite easy to whip together a superior product from
commercial ketchup (pick a good one, no HFCS), Wochestershire,
prepared horseradish (again pick a good one, no bisulfites),
and a little lemon.
Steve
Ophelia
Dec 26, 2012, 5:08:44 AM12/26/12
to
"jmcquown" <j_mc...@comcast.net> wrote in message
news:aju8mj...@mid.individual.net...
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Ophelia
Dec 26, 2012, 5:09:42 AM12/26/12
to
"Brooklyn1" <Gravesend1> wrote in message
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Ophelia
Dec 26, 2012, 5:10:49 AM12/26/12
to
"Michael OConnor" <mpoco...@aol.com> wrote in message
news:fee6147a-2f7b-474d...@a2g2000yqh.googlegroups.com...
--
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Ophelia
Dec 26, 2012, 5:12:03 AM12/26/12
to
"dsi1" <ds...@eternal-september.invalid> wrote in message
news:kbddgn$qdj$1...@dont-email.me...
--
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Ophelia
Dec 26, 2012, 5:18:20 AM12/26/12
to
"cshenk" <csh...@cox.net> wrote in message
news:7bSdnW73VNkM1kfN...@giganews.com...
> Ophelia wrote in rec.food.cooking:
>
>> Please would posters here be so kind as to share their favourite meat
>> loaf recipes? I have tried a couple and didn't like them much.
>> Reading here I see that it is a favourite for many and I would love
>> to find something really good:)
>
> Here's a basic Don does. It's more of a swap on any standard meatloaf
> recipe. Instead of bread crumbs, bread, crackers or rice, try using
> 'stuffing' such as pepperidge farm herb or stovetop.
I am afraid this is unknown to me:(
>
>> Please would posters here be so kind as to share their favourite meat
>> loaf recipes? I have tried a couple and didn't like them much.
>> Reading here I see that it is a favourite for many and I would love
>> to find something really good:)
>
> Here's a basic Don does. It's more of a swap on any standard meatloaf
> recipe. Instead of bread crumbs, bread, crackers or rice, try using
> 'stuffing' such as pepperidge farm herb or stovetop.
Yes you can make
> your own batch too but this is one of those not very expensive time
> savers.
want to make something we like:)
> Another trick, don't use too low fat of a meat or if all you have is
> 94% fat-free beef, mix 1/4 ground pork with it.
>
> Consider canned or jarred mushrooms over fresh as they will not dry out
> the loaf like fresh will. If you must use fresh, use King Oyster stem
> parts for optimal results.
>
> These tricks can be applied to any standard recipe you see.
>
> Here's a fairly standard approach.
>
> 2 lbs ground beef (or 1.75 beef, .25 pork)
> 1.5 cups stuffing mix
> 1 med onion, chopped fine (carmelize lightly first in some beef or pork
> fat if desired)
> 1/2 cup 'sauce' (I like May Ploy here, others use tomato stuff)
> 2 jumbo eggs or 3 'large'
> 1 TB worstershire sauce
>
> I usually top with either more Mae Ploy or Jufran Bannana sauce
>
> You can add other spices but that's a basic one.
sauce' are, nor 'stuffing mix'
If you had no 'stuffing mix' what would you use instead?
--
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Ophelia
Dec 26, 2012, 5:36:00 AM12/26/12
to
"Ophelia" <Oph...@Elsinore.me.ku.invalid> wrote in message
news:kbeivo$p46$6...@dont-email.me...
dried and mixed with dry breadcrumbs. Is that what you mean? Sorry about
that. I suppose I was thinking you meant something specific:)
--
--
http://www.shop.helpforheroes.org.uk/
jmcquown
Dec 26, 2012, 9:22:48 AM12/26/12
to
I have Worcestershire sauce, no ketchup (surprise!). I don't have any
prepared horseradish sitting around, either. (I even forgot to buy any
when I picked up the rib roast.)
Jill
jmcquown
Dec 26, 2012, 9:27:03 AM12/26/12
to
On 12/26/2012 5:36 AM, Ophelia wrote:
>
>
> "Ophelia" <Oph...@Elsinore.me.ku.invalid> wrote in message
> news:kbeivo$p46$6...@dont-email.me...
>>
>>
>> "cshenk" <csh...@cox.net> wrote in message
>> news:7bSdnW73VNkM1kfN...@giganews.com...
>>> Ophelia wrote in rec.food.cooking:
>>>
>>>> Please would posters here be so kind as to share their favourite meat
>>>> loaf recipes? I have tried a couple and didn't like them much.
>>>> Reading here I see that it is a favourite for many and I would love
>>>> to find something really good:)
>>>
>>> Here's a basic Don does. It's more of a swap on any standard meatloaf
>>> recipe. Instead of bread crumbs, bread, crackers or rice, try using
>>> 'stuffing' such as pepperidge farm herb or stovetop.
>>
>> I am afraid this is unknown to me:(
>>
>>
>> Yes you can make
>>> your own batch too but this is one of those not very expensive time
>>> savers.
>>
>
>
> "Ophelia" <Oph...@Elsinore.me.ku.invalid> wrote in message
> news:kbeivo$p46$6...@dont-email.me...
>>
>>
>> "cshenk" <csh...@cox.net> wrote in message
>> news:7bSdnW73VNkM1kfN...@giganews.com...
>>> Ophelia wrote in rec.food.cooking:
>>>
>>>> Please would posters here be so kind as to share their favourite meat
>>>> loaf recipes? I have tried a couple and didn't like them much.
>>>> Reading here I see that it is a favourite for many and I would love
>>>> to find something really good:)
>>>
>>> Here's a basic Don does. It's more of a swap on any standard meatloaf
>>> recipe. Instead of bread crumbs, bread, crackers or rice, try using
>>> 'stuffing' such as pepperidge farm herb or stovetop.
>>
>> I am afraid this is unknown to me:(
>>
>>
>> Yes you can make
>>> your own batch too but this is one of those not very expensive time
>>> savers.
>>
>> Many thanks for that! However I don't know what May Ploy or Jufran
>> Bannana sauce' are, nor 'stuffing mix'
>> If you had no 'stuffing mix' what would you use instead?
>
> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and
> onion' dried and mixed with dry breadcrumbs. Is that what you mean?
> Sorry about that. I suppose I was thinking you meant something specific:)
>
She spent too much time in Japan ;) Yes, you could use that sage &
>> Bannana sauce' are, nor 'stuffing mix'
>> If you had no 'stuffing mix' what would you use instead?
>
> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and
> onion' dried and mixed with dry breadcrumbs. Is that what you mean?
> Sorry about that. I suppose I was thinking you meant something specific:)
>
onion dried breadcrumb mixture. Or anything you'd use to stuff a turkey :)
Jill
Bryan
Dec 26, 2012, 9:37:19 AM12/26/12
to
>
> Jill
--Bryan
Ophelia
Dec 26, 2012, 9:39:46 AM12/26/12
to
news:ak0fq3...@mid.individual.net...
>> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and
>> onion' dried and mixed with dry breadcrumbs. Is that what you mean?
>> Sorry about that. I suppose I was thinking you meant something specific:)
>>
> She spent too much time in Japan ;) Yes, you could use that sage & onion
> dried breadcrumb mixture. Or anything you'd use to stuff a turkey :)
Ahhhhh understood:)) Thanks:) I have a piece of rump beef in the freezer.
I will mince/grind it ... what would you add? Should I mince some pork too?
I have most veggies, I have mushroom ketchup (not thick like tomato ketchup)
It is more like Worcester sauce, I do have Worcester sauce too. I have
fresh onion, dried onions, oatmeal, homemade fresh whole meal breadcrumbs
... I have dried herbs ..
What do you think? I shall try a couple of the recipes posted here, but for
the moment, using what I have in ...?
--
http://www.shop.helpforheroes.org.uk/
>> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and
>> onion' dried and mixed with dry breadcrumbs. Is that what you mean?
>> Sorry about that. I suppose I was thinking you meant something specific:)
>>
> She spent too much time in Japan ;) Yes, you could use that sage & onion
> dried breadcrumb mixture. Or anything you'd use to stuff a turkey :)
I will mince/grind it ... what would you add? Should I mince some pork too?
I have most veggies, I have mushroom ketchup (not thick like tomato ketchup)
It is more like Worcester sauce, I do have Worcester sauce too. I have
fresh onion, dried onions, oatmeal, homemade fresh whole meal breadcrumbs
... I have dried herbs ..
What do you think? I shall try a couple of the recipes posted here, but for
the moment, using what I have in ...?
--
http://www.shop.helpforheroes.org.uk/
Ophelia
Dec 26, 2012, 10:17:14 AM12/26/12
to
>> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and
>> onion' dried and mixed with dry breadcrumbs. Is that what you mean?
>> Sorry about that. I suppose I was thinking you meant something specific:)
>>
> She spent too much time in Japan ;) Yes, you could use that sage & onion
> dried breadcrumb mixture. Or anything you'd use to stuff a turkey :)
>> onion' dried and mixed with dry breadcrumbs. Is that what you mean?
>> Sorry about that. I suppose I was thinking you meant something specific:)
>>
> She spent too much time in Japan ;) Yes, you could use that sage & onion
> dried breadcrumb mixture. Or anything you'd use to stuff a turkey :)
Ahhhhh understood:)) Thanks:) I have a piece of rump beef in the freezer.
I will mince/grind it ... what would you add? Should I mince some pork too?
I have most veggies, I have mushroom ketchup (not thick like tomato ketchup)
It is more like Worcester sauce, I do have Worcester sauce too. I have
fresh onion, dried onions, dried herbs, garlic chopped in white wine
I will mince/grind it ... what would you add? Should I mince some pork too?
I have most veggies, I have mushroom ketchup (not thick like tomato ketchup)
It is more like Worcester sauce, I do have Worcester sauce too. I have
vinegar, oatmeal,
fresh whole wheat homemade breadcrumbs
I shall try a couple of the recipes posted here, but for the moment, using
what I have in ...?
--
http://www.shop.helpforheroes.org.uk/
Janet Bostwick
Dec 26, 2012, 10:43:41 AM12/26/12
to
On Wed, 26 Dec 2012 09:22:48 -0500, jmcquown <j_mc...@comcast.net>
wrote:
I think if we were allowed to rummage around in each other's kitchens
and pantry, we could pretty much guess what kinds of food the cook
prepares most. My pantry is stocked for my usual stuff and will get
me through the Americas without much difficulty. As soon as I venture
into foods of the Middle East or Asia, I have to go shopping. Then I
begin to have a collection of spices and bottles and dry goods that
don't get used much or ever again.
Janet US
wrote:
and pantry, we could pretty much guess what kinds of food the cook
prepares most. My pantry is stocked for my usual stuff and will get
me through the Americas without much difficulty. As soon as I venture
into foods of the Middle East or Asia, I have to go shopping. Then I
begin to have a collection of spices and bottles and dry goods that
don't get used much or ever again.
Janet US
Janet Bostwick
Dec 26, 2012, 10:47:43 AM12/26/12
to
variety. I recently tried Alton Brown's recipe and thought that I
found it too seasoned (maybe salty) for my taste. However, it made
the best darn meatloaf sandwiches. I've heard of putting catsup
(ketchup) on meatloaf while baking, but never heard of it as an
ingredient. I'd like to try it and see.
thanks
Janet US
jmcquown
Dec 26, 2012, 10:51:14 AM12/26/12
to
exotic. (If I want Chinese or Thai food I'll go to a restaurant rather
than buy a bunch of stuff I might not use for another ten years, if ever.)
Jill
jmcquown
Dec 26, 2012, 11:00:09 AM12/26/12
to
in their meatloaf. For a first attempt I'd use the homemade breadcrumbs
and a little of the mushroom ketchup. Definitely chopped onion,
although if the meat mixture is fatty enough enough dried onions would
also work. (Of course the mushroom ketchup and egg will add to the
moisture content.) The herbs would be entirely a matter of what you like.
Jill
Ophelia
Dec 26, 2012, 11:14:22 AM12/26/12
to
news:ak0l8k...@mid.individual.net...
long
and at what temp, please? I realise it will depend on the size of the thing,
but if I put in into a two pound loaf tin ...
--
--
http://www.shop.helpforheroes.org.uk/
> On 12/26/2012 9:39 AM, Ophelia wrote:
>>
>>
>> "jmcquown" <j_mc...@comcast.net> wrote in message
>> news:ak0fq3...@mid.individual.net...
>>
>>>> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and
>>>> onion' dried and mixed with dry breadcrumbs. Is that what you mean?
>>>> Sorry about that. I suppose I was thinking you meant something
>>>> specific:)
>>>>
>>> She spent too much time in Japan ;) Yes, you could use that sage &
>>> onion dried breadcrumb mixture. Or anything you'd use to stuff a
>>> turkey :)
>>
>> Ahhhhh understood:)) Thanks:) I have a piece of rump beef in the
>> freezer. I will mince/grind it ... what would you add? Should I mince
>> some pork too?
>>
>> I have most veggies, I have mushroom ketchup (not thick like tomato
>> ketchup) It is more like Worcester sauce, I do have Worcester sauce
>> too. I have fresh onion, dried onions, oatmeal, homemade fresh whole
>> meal breadcrumbs ... I have dried herbs ..
>>
>> What do you think? I shall try a couple of the recipes posted here, but
>> for the moment, using what I have in ...?
>
>>
>>
>> "jmcquown" <j_mc...@comcast.net> wrote in message
>> news:ak0fq3...@mid.individual.net...
>>
>>>> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and
>>>> onion' dried and mixed with dry breadcrumbs. Is that what you mean?
>>>> Sorry about that. I suppose I was thinking you meant something
>>>> specific:)
>>>>
>>> She spent too much time in Japan ;) Yes, you could use that sage &
>>> onion dried breadcrumb mixture. Or anything you'd use to stuff a
>>> turkey :)
>>
>> Ahhhhh understood:)) Thanks:) I have a piece of rump beef in the
>> freezer. I will mince/grind it ... what would you add? Should I mince
>> some pork too?
>>
>> I have most veggies, I have mushroom ketchup (not thick like tomato
>> ketchup) It is more like Worcester sauce, I do have Worcester sauce
>> too. I have fresh onion, dried onions, oatmeal, homemade fresh whole
>> meal breadcrumbs ... I have dried herbs ..
>>
>> What do you think? I shall try a couple of the recipes posted here, but
>> for the moment, using what I have in ...?
>
> I would definitely mince some pork, too. Some people don't like oatmeal
> in their meatloaf. For a first attempt I'd use the homemade breadcrumbs
> and a little of the mushroom ketchup. Definitely chopped onion, although
> if the meat mixture is fatty enough enough dried onions would also work.
> (Of course the mushroom ketchup and egg will add to the moisture content.)
> The herbs would be entirely a matter of what you like.
Excellent! Thanks you:)) Now. The cooking bit. In a loaf tin? For how
> in their meatloaf. For a first attempt I'd use the homemade breadcrumbs
> and a little of the mushroom ketchup. Definitely chopped onion, although
> if the meat mixture is fatty enough enough dried onions would also work.
> (Of course the mushroom ketchup and egg will add to the moisture content.)
> The herbs would be entirely a matter of what you like.
long
and at what temp, please? I realise it will depend on the size of the thing,
but if I put in into a two pound loaf tin ...
--
--
http://www.shop.helpforheroes.org.uk/
jmcquown
Dec 26, 2012, 11:48:04 AM12/26/12
to
a bread/loaf tin will be swimming in grease. Do you have some sort of
rack you could put over a baking pan? Form the mixture like a loaf of
bread and bake it on the rack.
Jill
Ophelia
Dec 26, 2012, 11:57:22 AM12/26/12
to
news:ak0o2f...@mid.individual.net...
>> Excellent! Thanks you:)) Now. The cooking bit. In a loaf tin? For
>> how long
>> and at what temp, please? I realise it will depend on the size of the
>> thing,
>> but if I put in into a two pound loaf tin ...
>>
>>
> As some others have mentioned, if the meat is fatty, meat loaf baked in a
> bread/loaf tin will be swimming in grease. Do you have some sort of rack
> you could put over a baking pan? Form the mixture like a loaf of bread
> and bake it on the rack.
I do ... but it is not likely to disintegrate until it is cooked a bit, with
nothing to hold it together? Hmmm I hadn't though about that. The mix
would need to be very stiff. I suppose if I used the loaf tin, I could just
pour off the fat?
--
--
http://www.shop.helpforheroes.org.uk/
>> Excellent! Thanks you:)) Now. The cooking bit. In a loaf tin? For
>> how long
>> and at what temp, please? I realise it will depend on the size of the
>> thing,
>> but if I put in into a two pound loaf tin ...
>>
>>
> As some others have mentioned, if the meat is fatty, meat loaf baked in a
> bread/loaf tin will be swimming in grease. Do you have some sort of rack
> you could put over a baking pan? Form the mixture like a loaf of bread
> and bake it on the rack.
nothing to hold it together? Hmmm I hadn't though about that. The mix
would need to be very stiff. I suppose if I used the loaf tin, I could just
pour off the fat?
--
--
http://www.shop.helpforheroes.org.uk/
S Viemeister
Dec 26, 2012, 12:06:59 PM12/26/12
to
>> As some others have mentioned, if the meat is fatty, meat loaf baked in a
>> bread/loaf tin will be swimming in grease. Do you have some sort of rack
>> you could put over a baking pan? Form the mixture like a loaf of bread
>> and bake it on the rack.
>
> I do ... but it is not likely to disintegrate until it is cooked a bit,
> with
> nothing to hold it together? Hmmm I hadn't though about that. The mix
> would need to be very stiff. I suppose if I used the loaf tin, I could
> just pour off the fat?
>
That's what used to do. Now I generally make mini-loaves in a silicone
>> bread/loaf tin will be swimming in grease. Do you have some sort of rack
>> you could put over a baking pan? Form the mixture like a loaf of bread
>> and bake it on the rack.
>
> I do ... but it is not likely to disintegrate until it is cooked a bit,
> with
> nothing to hold it together? Hmmm I hadn't though about that. The mix
> would need to be very stiff. I suppose if I used the loaf tin, I could
> just pour off the fat?
>
cupcake pan. I sit the pan(s) on a rimmed baking sheet, to make for
safer handling and to contain any fat.
Any fat pours off easily.
George M. Middius
Dec 26, 2012, 12:10:25 PM12/26/12
to
Steve Pope wrote:
> It's quite easy to whip together a superior product from
> commercial ketchup (pick a good one, no HFCS),
Are you claiming you can distinguish between HFCS and sugar
> It's quite easy to whip together a superior product from
> commercial ketchup (pick a good one, no HFCS),
in K E T C H U P? Seriously?
Ophelia
Dec 26, 2012, 12:10:43 PM12/26/12
to
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
news:ak0p5o...@mid.individual.net...
--
--
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sf
Dec 26, 2012, 12:14:19 PM12/26/12
to
--
Food is an important part of a balanced diet.
sf
Dec 26, 2012, 12:20:16 PM12/26/12
to
On Tue, 25 Dec 2012 08:58:11 -0800 (PST), Bryan
<bryang...@gmail.com> wrote:
> Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this, a little of that, packets of dried soup mix, ketchup, and any number of horrors. Read on, and you'll see.
If you put meatloaf in a double pie crust, you could call it
<bryang...@gmail.com> wrote:
> Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this, a little of that, packets of dried soup mix, ketchup, and any number of horrors. Read on, and you'll see.
"tourtiere" and then all would be right with the world.
Ophelia
Dec 26, 2012, 12:20:48 PM12/26/12
to
"sf" <s...@geemail.com> wrote in message
news:72cmd8p2u4dopm8mt...@4ax.com...
not prefer to hear the experiences of others? Let us all go to google and
ignore the group?
--
--
http://www.shop.helpforheroes.org.uk/
sf
Dec 26, 2012, 12:25:46 PM12/26/12
to
On Tue, 25 Dec 2012 13:13:28 -0500, jmcquown <j_mc...@comcast.net>
wrote:
> On 12/25/2012 11:58 AM, Bryan wrote:
> > On Sunday, December 23, 2012 4:52:51 PM UTC-6, Ophelia wrote:
in the last big number of years because I just don't buy that stuff
anymore, not because I'm so adamantly against it. And I use egg, not
grain, to bind because I discovered a long time ago that it's the
large amount of bread/cracker/oatmeal part that I didn't like about
meatloaf. No point spending time (or money) making something you
don't like and that was easy enough to fix.
wrote:
> On 12/25/2012 11:58 AM, Bryan wrote:
> > On Sunday, December 23, 2012 4:52:51 PM UTC-6, Ophelia wrote:
> >> Please would posters here be so kind as to share their favourite meat loaf
> >>
> >> recipes? I have tried a couple and didn't like them much. Reading here I
> >>
> >> see that it is a favourite for many and I would love to find something
> >>
> >> really good:)
> >>
> >>
> >> recipes? I have tried a couple and didn't like them much. Reading here I
> >>
> >> see that it is a favourite for many and I would love to find something
> >>
> >> really good:)
> >>
> > Meat loaf is on the lowest tier of American foods. It is a slop trough where *creative* folks dump in a little of this, a little of that, packets of dried soup mix, ketchup, and any number of horrors. Read on, and you'll see.
> >
> >
> > --Bryan
> >
> I have a fairly consistent method for meatloaf and it doesn't involve
> dried soup mix. I saute whatever fresh vegetables I have on hand
> ("mustgovian" onion, bell pepper, celery, carrots, garlic.) The binder
> I use isn't bread, dried crumbs or soda crackers. I like oatmeal. YMMV.
> I do add cubed pieces of sharp cheese sometimes. I don't like meat
> loaf topped with tomato sauce. That seems to be a popular US thing. I
> have made it with a little bottled seafood cocktail sauce mixed in.
>
I used to use dried onion soup mix and it was very tasty. I haven't
> >
> I have a fairly consistent method for meatloaf and it doesn't involve
> dried soup mix. I saute whatever fresh vegetables I have on hand
> ("mustgovian" onion, bell pepper, celery, carrots, garlic.) The binder
> I use isn't bread, dried crumbs or soda crackers. I like oatmeal. YMMV.
> I do add cubed pieces of sharp cheese sometimes. I don't like meat
> loaf topped with tomato sauce. That seems to be a popular US thing. I
> have made it with a little bottled seafood cocktail sauce mixed in.
>
in the last big number of years because I just don't buy that stuff
anymore, not because I'm so adamantly against it. And I use egg, not
grain, to bind because I discovered a long time ago that it's the
large amount of bread/cracker/oatmeal part that I didn't like about
meatloaf. No point spending time (or money) making something you
don't like and that was easy enough to fix.
jmcquown
Dec 26, 2012, 12:30:10 PM12/26/12
to
On 12/26/2012 11:57 AM, Ophelia wrote:
>
>
>
>
made meat loaf.
I have since learned to make a better meat loaf on a rack over a
roasting pan. I really do want the meat loaf mixture to be fairly
stiff. The binders (breadcrumbs, eggs) help with that. The other
things are just for adding flavour. No, it can't be too moist when you
bake it on a rack.
Jill
Ophelia
Dec 26, 2012, 12:39:47 PM12/26/12
to
news:ak0qhd...@mid.individual.net...
Understood! Thanks:)
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http://www.shop.helpforheroes.org.uk/
--
--
http://www.shop.helpforheroes.org.uk/
sf
Dec 26, 2012, 12:58:07 PM12/26/12
to
On Wed, 26 Dec 2012 16:14:22 -0000, "Ophelia" <Oph...@elsinore.me ku>
wrote:
> Now. The cooking bit. In a loaf tin? For how long
> and at what temp, please? I realise it will depend on the size of the thing,
> but if I put in into a two pound loaf tin ...
I started off baking meatloaf in a bread pan (if you decide to use
one, place it on a cookie sheet), but I was never fond of bread shaped
meatloaf so I graduated to using my cast iron pans. For a 2 lb
meatloaf, I'd use my biggest cast iron (which is 11 inches or 28 cm
measured from the inside) and form it into an 8 inch/20cm flattened
round). A two pound meatloaf would take about an hour at 350�-375�
and should reach an internal temperature of 160� (with no hint of
pink). HTH
wrote:
> Now. The cooking bit. In a loaf tin? For how long
> and at what temp, please? I realise it will depend on the size of the thing,
> but if I put in into a two pound loaf tin ...
one, place it on a cookie sheet), but I was never fond of bread shaped
meatloaf so I graduated to using my cast iron pans. For a 2 lb
meatloaf, I'd use my biggest cast iron (which is 11 inches or 28 cm
measured from the inside) and form it into an 8 inch/20cm flattened
round). A two pound meatloaf would take about an hour at 350�-375�
and should reach an internal temperature of 160� (with no hint of
pink). HTH
sf
Dec 26, 2012, 12:59:20 PM12/26/12
to
necessary evil in meatloaf.
sf
Dec 26, 2012, 1:09:31 PM12/26/12
to
On Wed, 26 Dec 2012 07:58:43 +0000 (UTC), spo...@speedymail.org
(Steve Pope) wrote:
> Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
>
> >I think that must depend on the cocktail sauce. The prominent flavors of
> >cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
> >which of those do you think doesn't belong with meatloaf?
>
> You left out "bottle". That's a flavor element all by itself.
>
(Steve Pope) wrote:
> Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
>
> >I think that must depend on the cocktail sauce. The prominent flavors of
> >cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
> >which of those do you think doesn't belong with meatloaf?
>
> You left out "bottle". That's a flavor element all by itself.
>
> It's quite easy to whip together a superior product from
> commercial ketchup (pick a good one, no HFCS), Wochestershire,
> prepared horseradish (again pick a good one, no bisulfites),
> and a little lemon.
>
Oh, Pulleeze... HFCS? Bryan is all we can handle at the moment.
> prepared horseradish (again pick a good one, no bisulfites),
> and a little lemon.
>
It's meatloaf, which is cheap and fast, not pretentious and fussy. In
any case, Ophelia doesn't like anything with any amount of heat, so
she won't buy horseradish and probably wouldn't like cocktail sauce
anyway. Chili sauce, Marinara sauce, tomato ketchup, or plain old
tomato sauce is more her speed.
Speaking of tomato ketchup... have you ever run across the Sir
Kensington brand? OMG - it's expensive, but it's ketchup nirvana.
sf
Dec 26, 2012, 1:12:40 PM12/26/12
to
On Wed, 26 Dec 2012 08:43:41 -0700, Janet Bostwick
<nos...@cableone.net> wrote:
> As soon as I venture
> into foods of the Middle East or Asia, I have to go shopping. Then I
> begin to have a collection of spices and bottles and dry goods that
> don't get used much or ever again.
Yep. My refrigerator is bursting with herbs and spices, some used
<nos...@cableone.net> wrote:
> As soon as I venture
> into foods of the Middle East or Asia, I have to go shopping. Then I
> begin to have a collection of spices and bottles and dry goods that
> don't get used much or ever again.
more than others... but I'll be darned if I'm going to buy and store
all the components for some curry or middle eastern spice mix when I
can buy it as fresh as if I made it myself... which is one of the
benefits of city life.
sf
Dec 26, 2012, 1:15:53 PM12/26/12
to
On Wed, 26 Dec 2012 08:47:43 -0700, Janet Bostwick
<nos...@cableone.net> wrote:
> I've heard of putting catsup
> (ketchup) on meatloaf while baking, but never heard of it as an
> ingredient. I'd like to try it and see.
I tried a variation on the theme (commercial marinara sauce) the last
<nos...@cableone.net> wrote:
> I've heard of putting catsup
> (ketchup) on meatloaf while baking, but never heard of it as an
> ingredient. I'd like to try it and see.
time I made meatloaf and what a delicious difference! I'd guesstimate
and say to use no more than 1/4 cup to two pounds.
sf
Dec 26, 2012, 1:16:20 PM12/26/12
to
On Tue, 25 Dec 2012 23:28:55 -0800, Bob Terwilliger
<virtualgoth@die_spammer.biz> wrote:
> Bryan replied to Jill:
because I always have that on hand - cocktail sauce would be a
"special occasion buy" for me. I learned last time around that I also
like a well flavored (commercial) Marinara sauce.
<virtualgoth@die_spammer.biz> wrote:
> Bryan replied to Jill:
>
> >> I have made it with a little bottled seafood cocktail sauce mixed in.
> >>
> >> I have made it with a little bottled seafood cocktail sauce mixed in.
> >>
> > "Bottled seafood cocktail sauce mixed in" falls into the "horrors" category.
>
>
> I think that must depend on the cocktail sauce. The prominent flavors of
> cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
> which of those do you think doesn't belong with meatloaf?
>
I think cocktail sauce would be fine, but I prefer to use chili sauce
> cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
> which of those do you think doesn't belong with meatloaf?
>
because I always have that on hand - cocktail sauce would be a
"special occasion buy" for me. I learned last time around that I also
like a well flavored (commercial) Marinara sauce.
sf
Dec 26, 2012, 1:17:05 PM12/26/12
to
On Wed, 26 Dec 2012 10:09:42 -0000, "Ophelia"
<Oph...@Elsinore.me.ku.invalid> wrote:
>
>
> "Brooklyn1" <Gravesend1> wrote in message
> news:b9sjd8lk76e4m8v0i...@4ax.com...
> > masterpiece, begins with personally selected meat cuts I grind myself.
> > Every added ingredient is fresh and I use no packaged soups. The one
> > caveat is that it is NOT POSSIBLE to make decent meat loaf from
> > preground mystery meat, just isn't. Btw, ketchup is a perfectly
> > legitimate condiment... every eatery on the planet offers ketchup,
> > hardly a burger eaten without, and a burger is essentially a meat loaf
> > in patty format. I personally don't put kethup in my meat loaf but
> > same as 90% of everyone else I very often put ketchup ON meat loaf...
>
Try those mushrooms Pandora mentioned.
<Oph...@Elsinore.me.ku.invalid> wrote:
>
>
> "Brooklyn1" <Gravesend1> wrote in message
> news:b9sjd8lk76e4m8v0i...@4ax.com...
> > Bryan <bryang...@gmail.com> wrote:
> >>
> >>Meat loaf is on the lowest tier of American foods. It is a slop trough
> >>where *creative* folks dump in a little of this,
> > a little of that, packets of dried soup mix, ketchup, and any number
> > of horrors. Read on, and you'll see.
> >
> > Slop describes all your cooking. My meatloaf is a cullinary
> >>
> >>Meat loaf is on the lowest tier of American foods. It is a slop trough
> >>where *creative* folks dump in a little of this,
> > a little of that, packets of dried soup mix, ketchup, and any number
> > of horrors. Read on, and you'll see.
> >
> > masterpiece, begins with personally selected meat cuts I grind myself.
> > Every added ingredient is fresh and I use no packaged soups. The one
> > caveat is that it is NOT POSSIBLE to make decent meat loaf from
> > preground mystery meat, just isn't. Btw, ketchup is a perfectly
> > legitimate condiment... every eatery on the planet offers ketchup,
> > hardly a burger eaten without, and a burger is essentially a meat loaf
> > in patty format. I personally don't put kethup in my meat loaf but
> > same as 90% of everyone else I very often put ketchup ON meat loaf...
> > can't eat a cold meat loaf sandwich without.
>
> What do you mix in with your meat ... if anything?
>
>
Try those mushrooms Pandora mentioned.
Janet Bostwick
Dec 26, 2012, 1:18:43 PM12/26/12
to
On Wed, 26 Dec 2012 16:57:22 -0000, "Ophelia" <Oph...@elsinore.me ku>
wrote:
>
>
The mixture should be firm enough that it can hold a shape without
support.
Janet US
wrote:
>
>
support.
Janet US
Ophelia
Dec 26, 2012, 2:00:19 PM12/26/12
to
Ophelia
Dec 26, 2012, 2:01:07 PM12/26/12
to
"Janet Bostwick" <nos...@cableone.net> wrote in message
news:bqfmd89qr19vsgsba...@4ax.com...
--
--
http://www.shop.helpforheroes.org.uk/
Ophelia
Dec 26, 2012, 2:16:38 PM12/26/12
to
news:coemd8pjo1iaq333c...@4ax.com...
--
--
http://www.shop.helpforheroes.org.uk/
> On Wed, 26 Dec 2012 07:58:43 +0000 (UTC), spo...@speedymail.org
> (Steve Pope) wrote:
>
>> Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
>>
>> >I think that must depend on the cocktail sauce. The prominent flavors of
>> >cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
>> >which of those do you think doesn't belong with meatloaf?
>>
>> You left out "bottle". That's a flavor element all by itself.
>>
>> It's quite easy to whip together a superior product from
>> commercial ketchup (pick a good one, no HFCS), Wochestershire,
>> prepared horseradish (again pick a good one, no bisulfites),
>> and a little lemon.
>>
> Oh, Pulleeze... HFCS? Bryan is all we can handle at the moment.
> It's meatloaf, which is cheap and fast, not pretentious and fussy. In
> any case, Ophelia doesn't like anything with any amount of heat, so
> she won't buy horseradish and probably wouldn't like cocktail sauce
> anyway. Chili sauce, Marinara sauce, tomato ketchup, or plain old
> tomato sauce is more her speed.
You have me 'almost' right ... no chili <g>
> (Steve Pope) wrote:
>
>> Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:
>>
>> >I think that must depend on the cocktail sauce. The prominent flavors of
>> >cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
>> >which of those do you think doesn't belong with meatloaf?
>>
>> You left out "bottle". That's a flavor element all by itself.
>>
>> It's quite easy to whip together a superior product from
>> commercial ketchup (pick a good one, no HFCS), Wochestershire,
>> prepared horseradish (again pick a good one, no bisulfites),
>> and a little lemon.
>>
> Oh, Pulleeze... HFCS? Bryan is all we can handle at the moment.
> It's meatloaf, which is cheap and fast, not pretentious and fussy. In
> any case, Ophelia doesn't like anything with any amount of heat, so
> she won't buy horseradish and probably wouldn't like cocktail sauce
> anyway. Chili sauce, Marinara sauce, tomato ketchup, or plain old
> tomato sauce is more her speed.
--
--
http://www.shop.helpforheroes.org.uk/
S Viemeister
Dec 26, 2012, 3:07:06 PM12/26/12
to
On 12/26/2012 12:10 PM, Ophelia wrote:
> "S Viemeister" <firs...@lastname.oc.ku> wrote
>> That's what i used to do. Now I generally make mini-loaves in a silicone
cups will take less time, wider, deeper ones will take more.
I generally make a large batch, then freeze and bag them for later use.
> "S Viemeister" <firs...@lastname.oc.ku> wrote
>> That's what i used to do. Now I generally make mini-loaves in a silicone
>> cupcake pan. I sit the pan(s) on a rimmed baking sheet, to make for
>> safer handling and to contain any fat.
>> Any fat pours off easily.
>
> That does sound much easier! Temp and time?
>
180C for about 40-50 minutes - it really depends on the size - smaller
>> safer handling and to contain any fat.
>> Any fat pours off easily.
>
> That does sound much easier! Temp and time?
>
cups will take less time, wider, deeper ones will take more.
I generally make a large batch, then freeze and bag them for later use.
Ophelia
Dec 26, 2012, 3:23:53 PM12/26/12
to
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
we like, but after that ...
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Bob Terwilliger
Dec 26, 2012, 3:59:16 PM12/26/12
to
Steve Pope wrote:
>> I think that must depend on the cocktail sauce. The prominent flavors of
>> cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
>> which of those do you think doesn't belong with meatloaf?
>
> You left out "bottle". That's a flavor element all by itself.
Not if it's a good-quality cocktail sauce. And such things *do* exist.
>> I think that must depend on the cocktail sauce. The prominent flavors of
>> cocktail sauce are horseradish, tomato, Worcestershire sauce, and lemon;
>> which of those do you think doesn't belong with meatloaf?
>
> You left out "bottle". That's a flavor element all by itself.
> It's quite easy to whip together a superior product from
> commercial ketchup (pick a good one, no HFCS), Wochestershire,
> prepared horseradish (again pick a good one, no bisulfites),
> and a little lemon.
need less HFCS to make the ketchup than if it had been made with sugar.
HFCS is evil in many things, but I think it's not evil in ketchup.
Bob
Brooklyn1
Dec 26, 2012, 4:02:33 PM12/26/12
to
what I add to meat loaf depends on my mood and what's available. Since
I'm grinding meat anyway it's easy to add anything, just put it into
the grinder along with the meat; whatever veggies and whatever baked
goods for crumbs. I typically add two large eggs per pound of meat.
I like to add some beer too. I almost always grind in some raw
potato, maybe raw carrot, raw celery, raw bell pepper. I add some raw
onion but also some Penzeys dehy toasted onions. Seasoning is s n'p
of course, and whatever herbs strike my mood. I never meassure
anything other than the meat, I never make a meat loaf with less than
five pounds of meat. A few months ago along with fivee pounds of top
round beef I ground in a 12 ounce can of Hormel SPAM... don't laugh,
it was superb.
Bob Terwilliger
Dec 26, 2012, 4:03:05 PM12/26/12
to
Ophelia replied to Jill:
>> I have a fairly consistent method for meatloaf and it doesn't involve
>> dried soup mix. I saute whatever fresh vegetables I have on hand
>> ("mustgovian" onion, bell pepper, celery, carrots, garlic.) The binder
>> I use isn't bread, dried crumbs or soda crackers. I like oatmeal.
>> YMMV. I do add cubed pieces of sharp cheese sometimes. I don't like
>> meat loaf topped with tomato sauce. That seems to be a popular US
>> thing. I have made it with a little bottled seafood cocktail sauce
>> mixed in.
>
> Somethings to think on. Thanks, Jill.
I think you might want to experiment: Try that recipe with oatmeal, then
try it with bread crumbs. Oatmeal often makes meatloaf slimy and gummy,
but some people are okay with that, especially when you consider
oatmeal's purported health benefits.
Bob
>> I have a fairly consistent method for meatloaf and it doesn't involve
>> dried soup mix. I saute whatever fresh vegetables I have on hand
>> ("mustgovian" onion, bell pepper, celery, carrots, garlic.) The binder
>> I use isn't bread, dried crumbs or soda crackers. I like oatmeal.
>> YMMV. I do add cubed pieces of sharp cheese sometimes. I don't like
>> meat loaf topped with tomato sauce. That seems to be a popular US
>> mixed in.
>
> Somethings to think on. Thanks, Jill.
I think you might want to experiment: Try that recipe with oatmeal, then
try it with bread crumbs. Oatmeal often makes meatloaf slimy and gummy,
but some people are okay with that, especially when you consider
oatmeal's purported health benefits.
Bob
Bob Terwilliger
Dec 26, 2012, 4:06:14 PM12/26/12
to
Janet Bostwick wrote:
>> I use ketchup in meatloaf because the recipe I follow uses it, and I'm
>> extremely happy with the recipe. Your blanket condemnation seems
>> unreasonably limiting to me, and I reject it.
>>
> Will you share your recipe? My meatloaf is the plain, middle US
> variety. I recently tried Alton Brown's recipe and thought that I
> found it too seasoned (maybe salty) for my taste. However, it made
> the best darn meatloaf sandwiches. I've heard of putting catsup
This is from _The New Basics_
(http://www.amazon.com/New-Basics-Cookbook-Julee-Rosso/dp/B005M4AB9Y)
Market Street Meat Loaf
3 tablespoons unsalted butter
3/4 cup finely chopped onion
3/4 cup finely chopped scallions, white and 3 inches green
1/2 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
2 teaspoons minced garlic
3 eggs
Salt, to taste
1 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
1/2 cup catsup
1/2 cup half-and-half
2 pounds lean ground beef chuck
12 ounces sausage meat (not fennel-flavored Italian sausage)
3/4 cup fine fresh bread crumbs, toasted
Melt the butter in a heavy skillet and add all the vegetables. Cook,
stirring often, until the moisture has evaporated from the vegetables,
about 10 minutes. Set aside to cool, then refrigerate, covered, until
chilled, at least one hour.
Preheat the oven to 375�F.
Put the eggs in a mixing bowl and beat well. Add the salt, black pepper,
white pepper, cayenne pepper, cumin, and nutmeg, and beat until
well-combined. Add the catsup and half-and-half; blend thoroughly.
Add the chuck, sausage meat, and bread crumbs to the egg mixture. Then
add the chilled vegetables and mix with your hands, kneading for 5 minutes.
With damp hands, form the mixture into an oval 17 x 4 1/2 x 1 1/2 inches
-- resembling a long loaf of bread. [HA! Not like any bread *I* ever baked!]
Place the meat loaf into a baking dish and place the baking dish inside
a larger pan. Place the nested pans into the oven. Pour boiling water
into the larger pan until it comes halfway up the sides of the baking dish.
Bake for 35 to 40 minutes. Remove the baking dish from the water bath
and allow the meat loaf to rest for 20 minutes before slicing and serving.
[NOTE: I don't bother with the water bath. Sometimes I make this in a
loaf pan, other times I use a sheet pan.]
Bob
>> I use ketchup in meatloaf because the recipe I follow uses it, and I'm
>> extremely happy with the recipe. Your blanket condemnation seems
>> unreasonably limiting to me, and I reject it.
>>
> Will you share your recipe? My meatloaf is the plain, middle US
> variety. I recently tried Alton Brown's recipe and thought that I
> found it too seasoned (maybe salty) for my taste. However, it made
> the best darn meatloaf sandwiches. I've heard of putting catsup
> (ketchup) on meatloaf while baking, but never heard of it as an
> ingredient. I'd like to try it and see.
> thanks
> ingredient. I'd like to try it and see.
This is from _The New Basics_
(http://www.amazon.com/New-Basics-Cookbook-Julee-Rosso/dp/B005M4AB9Y)
Market Street Meat Loaf
3 tablespoons unsalted butter
3/4 cup finely chopped onion
3/4 cup finely chopped scallions, white and 3 inches green
1/2 cup finely chopped carrots
1/4 cup finely chopped celery
1/4 cup minced red bell pepper
1/4 cup minced green bell pepper
2 teaspoons minced garlic
3 eggs
Salt, to taste
1 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon freshly grated nutmeg
1/2 cup catsup
1/2 cup half-and-half
2 pounds lean ground beef chuck
12 ounces sausage meat (not fennel-flavored Italian sausage)
3/4 cup fine fresh bread crumbs, toasted
Melt the butter in a heavy skillet and add all the vegetables. Cook,
stirring often, until the moisture has evaporated from the vegetables,
about 10 minutes. Set aside to cool, then refrigerate, covered, until
chilled, at least one hour.
Preheat the oven to 375�F.
Put the eggs in a mixing bowl and beat well. Add the salt, black pepper,
white pepper, cayenne pepper, cumin, and nutmeg, and beat until
well-combined. Add the catsup and half-and-half; blend thoroughly.
Add the chuck, sausage meat, and bread crumbs to the egg mixture. Then
add the chilled vegetables and mix with your hands, kneading for 5 minutes.
With damp hands, form the mixture into an oval 17 x 4 1/2 x 1 1/2 inches
-- resembling a long loaf of bread. [HA! Not like any bread *I* ever baked!]
Place the meat loaf into a baking dish and place the baking dish inside
a larger pan. Place the nested pans into the oven. Pour boiling water
into the larger pan until it comes halfway up the sides of the baking dish.
Bake for 35 to 40 minutes. Remove the baking dish from the water bath
and allow the meat loaf to rest for 20 minutes before slicing and serving.
[NOTE: I don't bother with the water bath. Sometimes I make this in a
loaf pan, other times I use a sheet pan.]
Bob
sf
Dec 26, 2012, 4:10:19 PM12/26/12
to
chili! GIYF. It is tomatoes, onions, (bell) peppers, vinegar, sugar
and various seasonings simmered together and reduced until thick.
Ophelia
Dec 26, 2012, 4:52:09 PM12/26/12
to
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:50db6609$0$35980$c3e8da3$3a1a...@news.astraweb.com...
--
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Ophelia
Dec 26, 2012, 4:52:15 PM12/26/12
to
news:atomd8981383t0t5q...@4ax.com...
But, but, but chilis are peppers ... they may not seem hot to you!
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Ophelia
Dec 26, 2012, 4:52:37 PM12/26/12
to
"Brooklyn1" <Gravesend1> wrote in message
freezer. With that and some pork I reckon i can get a 2lb loaf for a first
try.
I take on board your suggestion about mincing some potato in with it. I
might stick to what I have learned so far for my first attempt, and then add
stuff once I get used to it. I like the idea of beer too and I have take on
board the eggs.
Thanks! <saved>
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Janet Bostwick
Dec 26, 2012, 5:16:24 PM12/26/12
to
On Wed, 26 Dec 2012 21:52:15 -0000, "Ophelia"
Sf is saying it contains sweet capsicum. In the US, we call all the
capsicum "peppers." We recognize hot or sweet (meaning not hot).
There are several styles of "not hot." You may be more familiar with
the Italian peppers, often used for frying, grilling, cooking and
eaten fresh. They actually do have a somewhat sweet taste.
http://en.wikipedia.org/wiki/Capsicum
Janet US
capsicum "peppers." We recognize hot or sweet (meaning not hot).
There are several styles of "not hot." You may be more familiar with
the Italian peppers, often used for frying, grilling, cooking and
eaten fresh. They actually do have a somewhat sweet taste.
http://en.wikipedia.org/wiki/Capsicum
Janet US
Ophelia
Dec 26, 2012, 5:40:44 PM12/26/12
to
news:j4tmd8hte9eqbnjqp...@4ax.com...
OH! I know about sweet peppers and we like them, but I have always thought
of chili as hot! Maybe not to those who eat 'hot' peppers but for such as
us, they can still burn our mouth out:)
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of chili as hot! Maybe not to those who eat 'hot' peppers but for such as
us, they can still burn our mouth out:)
--
--
http://www.shop.helpforheroes.org.uk/
Judy Haffner
Dec 26, 2012, 5:43:30 PM12/26/12
to
Ophelia wrote:
>Please would posters here be so kind as
> to share their favourite meat loaf
> recipes? I have tried a couple and
> didn't like them much. Reading here I
> see that it is a favourite for many and I
> would love to find something really
> good:)
Most times when I make a meatloaf, I don't follow a recipe, but just add
whatever sounds good at the time, and usually comes out very tasty, but
awhile back I did have GREAT results with adding this, or that, and
hubby raved about it, so decided to write it down, and that's the way
I've been making it since then. I don't have exact measurements, but
it's hard to have a have a failure with a meatloaf.
This is "my creation":
2 lbs. lean ground beef
Not quite one "sleeve" Ritz crackers, crushed
1 egg
Diced onion - as much as you like
Fresh mushroom (about a handful, chopped up - can saute' till soft)
1 cup shredded Cheddar cheese
Salsa (I used some leftover in a jar, maybe about 1/2 cup)
Mix together well and put into a 9x5 inch loaf pan. Bake at 350º about
1 hour and 30 minutes. 15 minutes before it's done, put topping on and
continue to bake another 15 minutes.
For the topping:
In small bowl combine; 1/4 cup catsup, 2 tbsp. brown sugar, 1 tsp. dry
mustard and 1 tsp. lemon juice.
Judy
sf
Dec 26, 2012, 5:56:59 PM12/26/12
to
On Wed, 26 Dec 2012 21:52:15 -0000, "Ophelia"
Ophelia, do you not know what a BELL pepper is? Google is your
friend.
friend.
sf
Dec 26, 2012, 5:59:14 PM12/26/12
to
On Wed, 26 Dec 2012 22:40:44 -0000, "Ophelia" <Oph...@elsinore.me ku>
wrote:
I didn't say it contained hot chilies, I said it contained bell
pepper. You're so determined to not like it, you won't look at the
ingredients.
wrote:
pepper. You're so determined to not like it, you won't look at the
ingredients.
sf
Dec 26, 2012, 6:00:42 PM12/26/12
to
On Wed, 26 Dec 2012 13:43:30 -0900, jhaf...@webtv.net (Judy Haffner)
wrote:
>
> Ophelia wrote:
>
> >Please would posters here be so kind as
> > to share their favourite meat loaf
> > recipes? � I have tried a couple and
> > didn't like them much. Reading here I
> > see that it is a favourite for many and I
> > would love to find something really
> > good:)
>
> Most times when I make a meatloaf, I don't follow a recipe, but just add
> whatever sounds good at the time, and usually comes out very tasty, but
> awhile back I did have GREAT results with adding this, or that, and
> hubby raved about it, so decided to write it down, and that's the way
> I've been making it since then. I don't have exact measurements, but
> it's hard to have a have a failure with a meatloaf.
>
> This is "my creation":
>
> 2 lbs. lean ground beef
> Not quite one "sleeve" Ritz crackers, crushed
> 1 egg
> Diced onion - as much as you like
> Fresh mushroom (about a handful, chopped up - can saute' till soft)
> 1 cup shredded Cheddar cheese
> Salsa (I used some leftover in a jar, maybe about 1/2 cup)
>
> Mix together well and put into a 9x5 inch loaf pan. Bake at 350� about
next meatloaf I make.
wrote:
>
> Ophelia wrote:
>
> >Please would posters here be so kind as
> > to share their favourite meat loaf
> > recipes? � I have tried a couple and
> > didn't like them much. Reading here I
> > see that it is a favourite for many and I
> > would love to find something really
> > good:)
>
> Most times when I make a meatloaf, I don't follow a recipe, but just add
> whatever sounds good at the time, and usually comes out very tasty, but
> awhile back I did have GREAT results with adding this, or that, and
> hubby raved about it, so decided to write it down, and that's the way
> I've been making it since then. I don't have exact measurements, but
> it's hard to have a have a failure with a meatloaf.
>
> This is "my creation":
>
> 2 lbs. lean ground beef
> Not quite one "sleeve" Ritz crackers, crushed
> 1 egg
> Diced onion - as much as you like
> Fresh mushroom (about a handful, chopped up - can saute' till soft)
> 1 cup shredded Cheddar cheese
> Salsa (I used some leftover in a jar, maybe about 1/2 cup)
>
> 1 hour and 30 minutes. 15 minutes before it's done, put topping on and
> continue to bake another 15 minutes.
>
> For the topping:
> In small bowl combine; 1/4 cup catsup, 2 tbsp. brown sugar, 1 tsp. dry
> mustard and 1 tsp. lemon juice.
>
You're another vote for mushrooms. They are definitely going into the
> continue to bake another 15 minutes.
>
> For the topping:
> In small bowl combine; 1/4 cup catsup, 2 tbsp. brown sugar, 1 tsp. dry
> mustard and 1 tsp. lemon juice.
>
next meatloaf I make.
Steve Pope
Dec 26, 2012, 7:23:23 PM12/26/12
to
>> (Steve Pope) wrote:
>>> It's quite easy to whip together a superior product from
>>> commercial ketchup (pick a good one, no HFCS), Wochestershire,
>>> prepared horseradish (again pick a good one, no bisulfites),
>>> and a little lemon.
>> Oh, Pulleeze... HFCS? Bryan is all we can handle at the moment.
>> It's meatloaf, which is cheap and fast, not pretentious and fussy. In
>> any case, Ophelia doesn't like anything with any amount of heat, so
>> she won't buy horseradish and probably wouldn't like cocktail sauce
>> anyway. Chili sauce, Marinara sauce, tomato ketchup, or plain old
>> tomato sauce is more her speed.
>You have me 'almost' right ... no chili <g>
And, you're outside of HFCS territory in the first place.
>>> It's quite easy to whip together a superior product from
>>> commercial ketchup (pick a good one, no HFCS), Wochestershire,
>>> prepared horseradish (again pick a good one, no bisulfites),
>>> and a little lemon.
>> Oh, Pulleeze... HFCS? Bryan is all we can handle at the moment.
>> It's meatloaf, which is cheap and fast, not pretentious and fussy. In
>> any case, Ophelia doesn't like anything with any amount of heat, so
>> she won't buy horseradish and probably wouldn't like cocktail sauce
>> anyway. Chili sauce, Marinara sauce, tomato ketchup, or plain old
>> tomato sauce is more her speed.
>You have me 'almost' right ... no chili <g>
Tabasco peppers (in some form) go into many cocktail sauces, but it's
an easy one to leave out.
Steve
jmcquown
Dec 26, 2012, 7:52:19 PM12/26/12
to
Jill
Steve Pope
Dec 26, 2012, 7:57:56 PM12/26/12
to
There's no reason she should know; the term "bell pepper" is not
used in those anglophone countries intelligent enough to have
remained part of the Commonwealth.
Well, perhaps in Canada.
Steve
used in those anglophone countries intelligent enough to have
remained part of the Commonwealth.
Well, perhaps in Canada.
Steve
sf
Dec 26, 2012, 8:17:46 PM12/26/12
to
Janet Bostwick
Dec 26, 2012, 8:59:38 PM12/26/12
to
holidays.
thanks again
Janet US
Bryan
Dec 26, 2012, 9:38:59 PM12/26/12
to
On Wednesday, December 26, 2012 4:40:44 PM UTC-6, Ophelia wrote:
>
>
> OH! I know about sweet peppers and we like them, but I have always thought
>
> of chili as hot! Maybe not to those who eat 'hot' peppers but for such as
>
> us, they can still burn our mouth out:)
>
They're something you get a tolerance to. That also means that to get the same thrill, one has to increase the dose.
>
>
> OH! I know about sweet peppers and we like them, but I have always thought
>
> of chili as hot! Maybe not to those who eat 'hot' peppers but for such as
>
> us, they can still burn our mouth out:)
>
I noticed something funny again today. We got Chinese food at a take-out place, and the soy sauce they have on the few tables for the few people who eat-in is Kikkoman, which is Japanese. I brought the food home where I applied Japanese tamari instead (San-J lower sodium).
Cheryl
Dec 26, 2012, 9:42:22 PM12/26/12
to
On 12/26/2012 5:12 AM, Ophelia wrote:
>
> "dsi1" <ds...@eternal-september.invalid> wrote in message
> news:kbddgn$qdj$1...@dont-email.me...
>> Meatloaf is great but you can't just make a meatloaf by dumping stuff
>> into the hamburger. It's important that you have clear in your mind
>> what you want it to turn out like. I like my meatloaf to be tender and
>> a little juicy so I'll add breadcrumbs and liquids to the mix. By
>> varying these two components, you'll come up with a dish that has
>> whatever texture you want. Then you can worry about all the other
>> stuff. I like to add a can of corn to mine but that's just whacky to
>> most folks. I always add MSG but some folks would find this unacceptable.
>
> Noted with thanks:)
>
(sorry if this shows up twice - Usenet-news is dropping a lot of my
posts lately)
There's a variation on the breadcrumbs where you just soak bread in milk
and then mix that in with your meat, veggies, egg and seasoning. I
noted Bob T's recipe with the cooked veggies, but I've never done it
that way. I might try it sometime. I've posted before that I like to
add fresh raw chopped spinach in mine, too. Shredded carrots, too,
along with the onions and whatever else you like. I like to use
meatloaf for the opportunity to use more veggies in a meal than I
usually do. Might as well make it healthful!
>
> "dsi1" <ds...@eternal-september.invalid> wrote in message
> news:kbddgn$qdj$1...@dont-email.me...
>> Meatloaf is great but you can't just make a meatloaf by dumping stuff
>> into the hamburger. It's important that you have clear in your mind
>> what you want it to turn out like. I like my meatloaf to be tender and
>> a little juicy so I'll add breadcrumbs and liquids to the mix. By
>> varying these two components, you'll come up with a dish that has
>> whatever texture you want. Then you can worry about all the other
>> stuff. I like to add a can of corn to mine but that's just whacky to
>> most folks. I always add MSG but some folks would find this unacceptable.
>
> Noted with thanks:)
>
(sorry if this shows up twice - Usenet-news is dropping a lot of my
posts lately)
There's a variation on the breadcrumbs where you just soak bread in milk
and then mix that in with your meat, veggies, egg and seasoning. I
noted Bob T's recipe with the cooked veggies, but I've never done it
that way. I might try it sometime. I've posted before that I like to
add fresh raw chopped spinach in mine, too. Shredded carrots, too,
along with the onions and whatever else you like. I like to use
meatloaf for the opportunity to use more veggies in a meal than I
usually do. Might as well make it healthful!
Ed Pawlowski
Dec 26, 2012, 11:01:59 PM12/26/12
to
On Wed, 26 Dec 2012 12:10:25 -0500, George M. Middius
<glan...@gmail.com> wrote:
>Steve Pope wrote:
>
>> It's quite easy to whip together a superior product from
>> commercial ketchup (pick a good one, no HFCS),
>
>Are you claiming you can distinguish between HFCS and sugar
>in K E T C H U P? Seriously?
I can. Get a bottle of Heinz "Simply ketchup" and compare. It has a
much nicer flavor.
<glan...@gmail.com> wrote:
>Steve Pope wrote:
>
>> It's quite easy to whip together a superior product from
>> commercial ketchup (pick a good one, no HFCS),
>
>in K E T C H U P? Seriously?
I can. Get a bottle of Heinz "Simply ketchup" and compare. It has a
much nicer flavor.
Judy Haffner
Dec 26, 2012, 11:27:17 PM12/26/12
to
Cheryl wrote:
>I noted Bob T's recipe with the cooked
> veggies, but I've never done it that way.
> I might try it sometime. I've posted
> before that I like to add fresh raw
> chopped spinach in mine, too. Shredded
> carrots, too, along with the onions and
> whatever else you like. I like to use
> meatloaf for the opportunity to use more
> veggies in a meal than I usually do.
> Might as well make it healthful!
different veggies, since I always have some type of veggies (usually
steamed baby carrots) and baked potatoes. The only veggies I have used
in one is onions, green pepper and sometimes tomatoes, which is actually
a fruit, though I always have considered it more of a vegetable. I have
also used a little grated carrot, but not often. That is why they call
it a MEATloaf instead of a veggie loaf, IMO.
Judy
Judy Haffner
Dec 26, 2012, 11:30:25 PM12/26/12
to
sf wrote:
>You're another vote for mushrooms.
> They are definitely going into the next
> meatloaf I make.
dish a person adds them to....fresh, or cooked.
Judy
Farm1
Dec 27, 2012, 2:46:07 AM12/27/12
to
"Steve Pope" <spo...@speedymail.org> wrote in message
news:kbg6ek$93a$2...@blue-new.rahul.net...
Well I think that bell pepper is one name that is much better than the name
we call it in c'wth countries. The darned thing looks like a bell. And
capsicum looks like .......? A cap for a cat maybe?
news:kbg6ek$93a$2...@blue-new.rahul.net...
we call it in c'wth countries. The darned thing looks like a bell. And
capsicum looks like .......? A cap for a cat maybe?
Ophelia
Dec 27, 2012, 4:10:01 AM12/27/12
to
"Judy Haffner" <jhaf...@webtv.net> wrote in message
news:10989-50D...@storefull-3253.bay.webtv.net...
>
> Ophelia wrote:
>
>>Please would posters here be so kind as
>> to share their favourite meat loaf
>> recipes? I have tried a couple and
>> didn't like them much. Reading here I
>> see that it is a favourite for many and I
>> would love to find something really
>> good:)
>
> Most times when I make a meatloaf, I don't follow a recipe, but just add
> whatever sounds good at the time, and usually comes out very tasty, but
> awhile back I did have GREAT results with adding this, or that, and
> hubby raved about it, so decided to write it down, and that's the way
> I've been making it since then. I don't have exact measurements, but
> it's hard to have a have a failure with a meatloaf.
>
> This is "my creation":
>
> 2 lbs. lean ground beef
> Not quite one "sleeve" Ritz crackers, crushed
> 1 egg
> Diced onion - as much as you like
> Fresh mushroom (about a handful, chopped up - can saute' till soft)
> 1 cup shredded Cheddar cheese
> Salsa (I used some leftover in a jar, maybe about 1/2 cup)
>
> Mix together well and put into a 9x5 inch loaf pan. Bake at 350� about
> Ophelia wrote:
>
>>Please would posters here be so kind as
>> to share their favourite meat loaf
>> recipes? I have tried a couple and
>> didn't like them much. Reading here I
>> see that it is a favourite for many and I
>> would love to find something really
>> good:)
>
> Most times when I make a meatloaf, I don't follow a recipe, but just add
> whatever sounds good at the time, and usually comes out very tasty, but
> awhile back I did have GREAT results with adding this, or that, and
> hubby raved about it, so decided to write it down, and that's the way
> I've been making it since then. I don't have exact measurements, but
> it's hard to have a have a failure with a meatloaf.
>
> This is "my creation":
>
> 2 lbs. lean ground beef
> Not quite one "sleeve" Ritz crackers, crushed
> 1 egg
> Diced onion - as much as you like
> Fresh mushroom (about a handful, chopped up - can saute' till soft)
> 1 cup shredded Cheddar cheese
> Salsa (I used some leftover in a jar, maybe about 1/2 cup)
>
> 1 hour and 30 minutes. 15 minutes before it's done, put topping on and
> continue to bake another 15 minutes.
>
> For the topping:
> In small bowl combine; 1/4 cup catsup, 2 tbsp. brown sugar, 1 tsp. dry
> mustard and 1 tsp. lemon juice.
Thanks, Judy:) That sounds great and I have saved it:)
> continue to bake another 15 minutes.
>
> For the topping:
> In small bowl combine; 1/4 cup catsup, 2 tbsp. brown sugar, 1 tsp. dry
> mustard and 1 tsp. lemon juice.
--
--
http://www.shop.helpforheroes.org.uk/
Ophelia
Dec 27, 2012, 4:13:53 AM12/27/12
to
news:e40nd8t8taeqe1ia1...@4ax.com...
I do indeed know what a bell pepper is, but only because I read here. We
don't call them bell peppers.
sf contrary to your expectations, I do know how to use google, and if I wish
to, I will:)
--
--
http://www.shop.helpforheroes.org.uk/
don't call them bell peppers.
sf contrary to your expectations, I do know how to use google, and if I wish
to, I will:)
--
--
http://www.shop.helpforheroes.org.uk/
Ophelia
Dec 27, 2012, 4:33:05 AM12/27/12
to
news:0d8nd8t2lpe4osium...@4ax.com...
I want to google, trust me, I will!
--
--
http://www.shop.helpforheroes.org.uk/
> On Thu, 27 Dec 2012 00:57:56 +0000 (UTC), spo...@speedymail.org
> (Steve Pope) wrote:
>
>> sf <sf.u...@gmail.com> wrote:
>>
>> >Ophelia, do you not know what a BELL pepper is?
>>
>> There's no reason she should know; the term "bell pepper" is not
>> used in those anglophone countries intelligent enough to have
>> remained part of the Commonwealth.
>>
>> Well, perhaps in Canada.
>>
> Google, Steve, I've mentioned Google Images to her more than once.
tbh sf, that is all you seem to say to me about food these days. Really, if
> (Steve Pope) wrote:
>
>> sf <sf.u...@gmail.com> wrote:
>>
>> >Ophelia, do you not know what a BELL pepper is?
>>
>> There's no reason she should know; the term "bell pepper" is not
>> used in those anglophone countries intelligent enough to have
>> remained part of the Commonwealth.
>>
>> Well, perhaps in Canada.
>>
> Google, Steve, I've mentioned Google Images to her more than once.
I want to google, trust me, I will!
--
--
http://www.shop.helpforheroes.org.uk/
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