On Wed, 24 Jun 2020 "Ophelia" wrote:
>"Gary" wrote:
>Julie Bove wrote:
>> "Leo" wrote:
>>
>> >I made way too much meatloaf a couple days ago. I’m sure that I’m not
>> > the first to cut big cold chunks of meatloaf into cubes, simmer in
>> > spaghetti sauce and use for spaghetti and meatballs.
>> > Well...penne and meatballs in my case. The meatloaf cubes tasted just
>> > like
>> > meatballs to me, and as a bonus, they didn’t roll around on the plate
>> > like those round ones do.
>>
>> I just make cold meatloaf sandwiches.
>
>Any leftover meatloaf here never sees the inside of my freezer.
>I'll just snack on it for days. I'll cut off a slice, put
>in a bowl with dish lid, and microwave it back to hot.
>
>Better to me than a sandwich. I'd be afraid to use some
>for spaghetti type dish too.
>
>My largest is a 5lb meatloaf. It's always gone within 3 days.
>
>I do the same with homemade lasagne in a 9X13 pan.
>====
>
>Wow!!! It all must be jolly good!!! I have only made meatloaf a few
>times but we didn't really like it much. I tried a few recipes but have
>dumped them:(
>
> Please share yours ?
I never make less than a five pound meat loaf, not worth all the
trouble for less, sometimes 8, 9, 10 pounds, and that's the weight of
the meat, not the other ingredients; veggies, crumbs, eggs, etc.
Sometimes I'll use all beef but more often I'll add pork to the
mixture, usually shoulder pork chops that I'll save the meaty bones
for making pasta sauce. Naturally I grind everything myself...
mystery meat loaf is stupid dumb.
I never thought to cut meat loaf into cubes and cook them in sauce
like meatballs, unless well browned on all sides they'd dissolve and
it'd become a meat sauce. If I wanted meatballs that's what I'd make
to begin with. I slice the leftovers for sandwhiches, wrap and freeze
the slices. I would only defrost the slices in the fridge, not heat
them, I happen to like cold meat loaf sandwhiches with horsey sauce.