Meatloaf tonight

[Ed Pawlowski]

I make minor variations every time I make meatloaf but all are similar.

Typical mix:
Ground beef 80/20 is the leanest I use
Egg
Panko
Sour cream
Ketchup
Dehydrated onions.

Today though, instead of ketchup I used Braswell's Vidalia Onion Summer
Tomato dressing. It has a really nice tangy tomato flavor.

I put the formed meat in the center of a cast iron pan or a Pyrex dish.

https://www.braswells.com/product/Vidalia_Onion_Summer_Tomato_Dressing/vidalia-onion

I cut up a potato to chunks and also a Japanese Sweet Potato. Saw them
at the Farm stand a few weeks ago. tried on and like them. It has a red
skin and the meat inside is white. All the chunks are tossed in a
little olive oil and then put in the pan around the meat.

350 degrees for 60 to 75 minutes.

[GM]

Very nice...thinking of a cool meatloaf sandwich on a muggy summer's day...

--
Best
Greg

[Bruce]

As a nice break from posting to RFC under other people's names?

[dsi1]

That sounds like a good idea. I make a similar meatloaf except that I don't add an egg. I love dehydrated onions - it's so convenient. I'll make some tonight and cook it in the air fryer. It'll be my own personal meatloaf since everybody else in this house is on a diet. I'll add some oyster sauce and mustard is small amounts to "round" out the taste.

[Sqwertz]

Here comes Sheldon correcting the spelling of Meatloaf.

I made all my meatloaves out of beef prior to 2-3 loaves ago. I
started adding ground pork (only cost 2/5ths the price of ground
beef) and they tasted so much better. Try that next time with your
recipe.

Dare I say that I buy pork butts at $.99/lb and grind them myself
into 1-lb packages?

-sw

[Thomas]

On Thursday, July 9, 2020 at 10:31:49 PM UTC-4, Ed Pawlowski wrote:

>
> I put the formed meat in the center of a cast iron pan or a Pyrex dish.
>
>

Which one?

Try some Rotel in the mix.

[Ophelia]

"dsi1" wrote in message
news:3b5a3df3-8fa6-497d...@googlegroups.com...

====

On the few times I made meatloaf. We didn't like it. Share yours
please?

[Gary]

Ophelia wrote:
> On the few times I made meatloaf. We didn't like it.

Interesting. I think you are the first person (2 people)
that I've ever heard that didn't like meatloaf.

One of my favorites. When I make one, I'll eat it constantly
for meals and even snacks until it's gone.
And all is reheated, never cold in a sandwich.
Leftovers never see the freezer here.

:)

[Ophelia]

"Gary" wrote in message news:5F0857ED...@att.net...

===

Please would you share yours? I would love to give it a try?

[Gary]

Ophelia wrote:

>
> "Gary" wrote:
>
> Ophelia wrote:
> > On the few times I made meatloaf. We didn't like it.
>
> Interesting. I think you are the first person (2 people)
> that I've ever heard that didn't like meatloaf.
>
> One of my favorites. When I make one, I'll eat it constantly
> for meals and even snacks until it's gone.
> And all is reheated, never cold in a sandwich.
> Leftovers never see the freezer here.
>
> :)
>
> ===
>
> Please would you share yours? I would love to give it a try?

No recipe. I just wing it each time but I'll take note of what I
do next time I make one. It's fairly plain and nothing
special.

Basically just ground beef, onions and one egg. Maybe some
large bread crumps occasionally. I slather ketchup
on the outside heavily but never add it to the inside.
Worcestire(sp)sauce added though (inside)...always for beef.

The baked outside ketchup carmelizes and has a different taste
than plain ketchup. I never add ketchup once it's baked.

[Cindy Hamilton]

On Friday, July 10, 2020 at 7:58:41 AM UTC-4, Gary wrote:
> Ophelia wrote:
> > On the few times I made meatloaf. We didn't like it.
>
> Interesting. I think you are the first person (2 people)
> that I've ever heard that didn't like meatloaf.

My husband and I don't like meatloaf, either. Now your total is
four people.

Cindy Hamilton

[Gary]

Go figure. Especially in both cases, Husband and wife don't like
it. Perhaps the cook screwed it up.

[Cindy Hamilton]

Neither of us has ever liked meatloaf, no matter who cooked it.

Really, we were made for each other. (In a lab in New Jersey, that
burned down under mysterious circumstances.)

Cindy Hamilton

[Dave Smith]

Lots of meatloaf is worthy of contempt. Sometimes it is very good. I
learned to order if it is on the menu in a diner.

[jmcquown]

One of my brothers doesn't like meatloaf, either.

Jill

[itsjoan...@webtv.net]

On Friday, July 10, 2020 at 7:54:26 AM UTC-5, Gary wrote:
>
> Basically just ground beef, onions and one egg. Maybe some
> large bread crumps occasionally. I slather ketchup
> on the outside heavily but never add it to the inside.
> Worcestire(sp)sauce added though (inside)...always for beef.
>
> The baked outside ketchup carmelizes and has a different taste
> than plain ketchup. I never add ketchup once it's baked.
>

Maybe that's why I don't like ketchup on meatloaf, it carmelizes;
changes the flavor harshly, at least it does to me.

[Bruce]

Was it hard to learn? Did you fail the first few times? "I'd like some
m... m... macaroni and m... m... mustard!"

[jmcquown]

Yeah, I don't like ketchup on meatloaf, either.

My mother used to make meatloaf that was extremely bland. I could
understand why one of my brother's didn't like it. It was nothing but
ground beef seasoned with S&P, crushed saltines and an egg. B-O-R-I-N-G.

I used to make meatloaf using only ground beef but in later years I
started using a combo of ground beef and ground pork. Sauteed onion,
garlic; celery if I have it. Add egg. I use rolled oats (oatmeal) as
the binder rather than bread or cracker crumbs. I also add a bit of
bottled cocktail sauce to the mixture but not on top.

Jill

[dsi1]

You can put anything you want in meatloaf. You can shape it into any shape you like. I have made meatloaf stuffed with kim chee. That didn't turn out so well. The possibilities are endless. That's the fun thing about meatloaf.

The one I made last night had pickled turnips (takuan) in it - it tasted like pineapple. I formed it into the shape of a chicken and cooked it in the air fryer. The air fryer is perfect for meatloaf because all the fat drips off. Last night's meatloaf was basted with a shoyu/sugar glaze a couple of times while cooking.

https://www.amazon.com/photos/shared/DFkPOxsFTX2GZmoNVAs4Ow.a0gDnPiTSpRHCJ2jXTMmvj

[Hank Rogers]

Breath deep Druce! That wonderful canadian aroma will waft into
your nostrils.

At first, it will smell like an ordinary dutch shit pot, but within
minutes, you'll smell the new aromas. Strange to you. But
irresistible rectum odors that move you to sniff.

Breath deep Druce.

[Ophelia]

"Gary" wrote in message news:5F0857ED...@att.net...

====

Perhaps it was a rubbish recipe:)

Please share your favourite rececipe?

[Ophelia]

"Gary" wrote in message news:5F0864FE...@att.net...

===

Ok please take note next time and I will follow it!!!

[Ophelia]

"dsi1" wrote in message
news:c0c28269-61cf-41a8...@googlegroups.com...

===

Well, I have to say, the recipe I tried didn't sound like anything I
made:)))

[cshenk]

Dunno. Ad me and Don (and Charlotte) to the 'like it' camp.

Recipes vary but only variation is we never top with a tomato based
product. More apt to use rice as the starch vs. bread crumbs or
crackers.

[dsi1]

My meatloaf is a little different than American meatloaf. You probably won't find Japan pickled turnips or kim chee in meatloaf. The takuan quite good and it's going to be my secret meatloaf ingredient from now on.

https://www.youtube.com/watch?v=CHnDG_pzCuo

[cshenk]

Umm, that's not really pickled daikon but super sweet daikon.

I do't say it's bad stuff, but adding it to a meatloaf feels like
adding ice cream to meatloaf. Just doesn't fit.

[dsi1]

I've been eating takuan all my life. It's a surprise that someone would not consider it a pickle. Your views on the local foods are completely random and off-the-wall. If you think it doesn't fit, it's because you weren't raised on it. Takuan is famous for being a stinky food.

https://www.pacificcitizen.org/growing-up-with-stinky-slimy-altogether-wonderful-japanese-food

[Bruce]

I watched your link and a few other Asian pickle videos that YouTube
came up with. I noticed that half of them had a lot of sugar and the
other half only had a moderate amount. I'd always go for the latter,
but they were all considered pickles as far as I could tell.

[Sheldon Martin]

There's no such thing as American meat loaf, in fact there is nothing
American about meat loaf... meat loaf has been prepared for centuries
by many different nationalities. The only thing I can think of that
would make meat loaf American is that the typical US home cook drowns
mystery meat in ketchup.

When I make meat loaf the first thing I do is to place my meat grinder
head and a large bowl in my freezer to chill. I'll have one or two
large roasts trimmed and sliced into strips at the ready in the
fridge, could be half beef and half pork, but not necessarilly exactly
half. I'll grind in onion, celery, parsley, bell pepper, carrots,
potatoes, and whatever else I find suitable... grinding in some raw
potato makes for good texture, sometimes not peeled but always scrubed
and de-eyed. I typically add one large egg per pound of meat. I'll
grind in crackers/bread, a minimum amount to hold it together... I
never buy packaged bread crumbs, those are all floor sweepings from
what falls on the floor from their bread slicer. I never add milk,
for moisture I'll add some wine or beer. I don't add ketchup either
but I may add a small amount of canned tomato sauce, or some V8. I've
even ground in some sauerkraut. For me the most important part is to
grind my own meat, no mystery meat here, NEVER!

[Bruce]

On Mon, 13 Jul 2020 10:49:02 -0400, Sheldon Martin <penm...@aol.com>
wrote:

>On Sun, 12 Jul 2020 17:54:41 -0500, "cshenk" <csh...@cox.net> wrote:
>
>>dsi1 wrote:
>>
>>> My meatloaf is a little different than American meatloaf.
>
>There's no such thing as American meat loaf, in fact there is nothing
>American about meat loaf... meat loaf has been prepared for centuries
>by many different nationalities.

So it's not as American as apple pie, although that's actually
European.