Meatloaf, what is your style?

[U.S. Janet B.]

Meatloaf. how do you mean you don't like it? Pi-tooie! Spit it
out or just 'I didn't care for that, let's not have it again'? Was it
the texture, seasoning, saucing, what? (no big deal, I'm just
curious) I only ask because there are so many approaches to meatloaf.
Some people religiously follow a recipe, others load it with
vegetables, or put whole hard boiled eggs in there, or season to mimic
certain cuisines. Or drench the top in BBQ sauce, or catsup or?
What is your style?
Janet US

[Cindy Hamilton]

On Friday, July 10, 2020 at 12:31:25 PM UTC-4, U.S. Janet B. wrote:
> Meatloaf. how do you mean you don't like it? Pi-tooie! Spit it
> out or just 'I didn't care for that, let's not have it again'?

The latter, although I've made meatloaf on multiple occasions to see
if it got any better as my tastes matured.

> Was it
> the texture, seasoning, saucing, what? (no big deal, I'm just
> curious)

The texture is unpleasant. Simultaneously spongy and gritty.
The taste is just overcooked beef plus whatever else is in there.

I've had it with ketchup, tomato sauce, and gravy. Gravy was
the closest to palatable. That was at a cafeteria at a
previous workplace.

Cindy Hamilton

[graham]

Many years ago, I made an economy version of Boeuf en Croûte/Beef
Wellington. I moulded some regular ground beef into a loaf shape and
roasted it to remove some of the fat and then wrapped it with chopped
mushrooms, thyme etc in puff pastry for a final bake. It was really good!

[itsjoan...@webtv.net]

I like almost all meatloaf except my own. But I don't care for brown
gravy on top of it no matter who makes it. Tomato sauce instead of
ketchup if I have my druthers.

[sockmo...@comcast.net]

1 lb Hamburg
1 egg
1/2 C breadcrumbs or crumbled up bread
1/4 C ketchup
1/2 C cooked chopped onions
Fresh cracked black pepper

Form into loaf, slather with more ketchup, place on rack in cast iron pan.
Bake at 350° about an hour.

I don’t usually measure anything so this is a guesstimate, but I’m sure it’s pretty accurate.

I only cook meatloaf on a rack cause I don’t want it steeping in its own fat.

Denise in NH, ecstatic that the “Imbecile in Chief” cancelled his deplorables rally in NH this weekend! Our Covid status is one of the best in the country, we don’t need his uneducated mask rejecting sheep breathing on us.

[Ed Pawlowski]

I would never order it out but like it at home. No veggies, eggs
though. Cheese would be good but it melts.
Seasonings optional and depends on mood at the time. I've made it with
Italian seasonings, tarragon (not too much) most always onions.

I saw the use of both ketchup and sour cream on TV and tried it. You
don't really get a taste from it but it helps with texture and moisture.

I have at times put a couple of strips of bacon on the top. Never
brushed it with ketchup but bill put some on when I eat it.

Like pizza, there is no strict recipe and every one is a slight
variation and I never measure.

[U.S. Janet B.]

Anything wrapped in those chopped mushrooms would be good.
Janet US

[songbird]

i much prefer a burger.

meatballs are the closest to meatloaf that i really like.

meatloaf itself is not something i'd make again as i do
rather prefer a burger instead. why ruin good meat?

when we have made it in the past it is usually ground
beef of some kind, onions, mushrooms and some oatmeal,
as for spices not usually much at all there. probably
why i much prefer meatballs instead, with fresh garlic,
parsley, italian seasonings, cheese and breadcrumbs, an
egg or two to keep it more together.

for the top on meatloaf it has always been ketchup.

when i was in a more vegetarian mode of cooking i'd
make fake meatloaf out of oatmeal, cornmeal, pasta, TVP,
tomato paste, onions, mushrooms, garlic and some kind of
cheese. it was ok and i made it a few times a year. i
didn't put anything on top as i liked it to get browned.


songbird

[itsjoan...@webtv.net]

On Friday, July 10, 2020 at 2:06:42 PM UTC-5, sockmo...@comcast.net wrote:
>
> Form into loaf,
>
Yes.
>
>slather with more ketchup,
>
No.

>
place on rack in cast iron pan.
>

Why cast iron pan?

[U.S. Janet B.]

On Fri, 10 Jul 2020 12:06:38 -0700 (PDT), sockmo...@comcast.net
wrote:

That's the standard recipe except most would have a bit of milk in
there to soften the bread, add moisture and hold the loaf together.
I am really happy for you that his sickness campaign has be postponed.
Janet US

[Sheldon Martin]

If I had to live on only one kind of food it would be meat loaf...
most meat loaf is disgusting, made with mystery meat. I make meat
loaf often, but with home ground meat. Anyone who eats store ground
mystery meat is very SICK! Imagine, people nuy a $700 top of the line
outdoor grill and make burgers with mystery meat... VERY SICK!!!

[Sheldon Martin]

On Fri, 10 Jul 2020 13:33:01 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

>On Fri, 10 Jul 2020 12:06:38 -0700 (PDT), sockmo...@comcast.net
>wrote:
>
>>1 lb Hamburg

I pound of meat is NOT a loaf, it's barely two anemic burgers.

[Bruce]

On Fri, 10 Jul 2020 15:57:36 -0400, Sheldon Martin <penm...@aol.com>
wrote:

>On Fri, 10 Jul 2020 15:19:07 -0400, Ed Pawlowski <e...@snet.xxx> wrote:
>
>>On 7/10/2020 12:31 PM, U.S. Janet B. wrote:
>>>
>>>
>>> Meatloaf. how do you mean you don't like it? Pi-tooie! Spit it
>>> out or just 'I didn't care for that, let's not have it again'? Was it
>>> the texture, seasoning, saucing, what? (no big deal, I'm just
>>> curious) I only ask because there are so many approaches to meatloaf.
>>> Some people religiously follow a recipe, others load it with
>>> vegetables, or put whole hard boiled eggs in there, or season to mimic
>>> certain cuisines. Or drench the top in BBQ sauce, or catsup or?
>>> What is your style?
>>> Janet US
>>>
>>
>>I would never order it out but like it at home. No veggies, eggs
>>though. Cheese would be good but it melts.
>>Seasonings optional and depends on mood at the time. I've made it with
>>Italian seasonings, tarragon (not too much) most always onions.
>>
>>I saw the use of both ketchup and sour cream on TV and tried it. You
>>don't really get a taste from it but it helps with texture and moisture.
>>
>>I have at times put a couple of strips of bacon on the top. Never
>>brushed it with ketchup but bill put some on when I eat it.
>>
>>Like pizza, there is no strict recipe and every one is a slight
>>variation and I never measure.
>
>If I had to live on only one kind of food it would be meat loaf...
>most meat loaf is disgusting, made with mystery meat.

Strange choice then.

[sockmo...@comcast.net]

No particular reason to use cast iron, it’s just that I leave my cast iron on top of the stove, instead of putting them away, ‘cause they’re heavy. So I guess I use cast iron for the convenience. It’s right in front of me, so I just grab it.

If I make a beef or pork roast, I brown them in the cast iron, then add the rack and continue in the oven. I use cast iron for almost everything. Hubby washes them, them dries them on the gas stove.

Denise

[Ophelia]

"U.S. Janet B." wrote in message
news:9n5hgfd3o3gffu9fo...@4ax.com...

-====

LOL I suspect you are talking to me:)))

It was many years since I tried it and I don't remember any of that:)))

Help:))))))))

[sockmo...@comcast.net]

I only cook for two of us and one lb is fine. The proportions can be increased obviously. One to one and a half lbs is enough for supper for hubby and I, then he has just enough left for a lunch sandwich for work later in the week. I used to cook for a bottomless pit when we still had a teenager here, but he’s grown at 42 with kids of his own now. I don’t want a freezer full of leftovers. Works for me.

Denise

[Ed Pawlowski]

I use cast iron often for the same reason. It can take high heat, well
seasoned so things don't stick. give a nice crust the to potatoes around
the meat.

[Hank Rogers]

When people start slathering, I generally run like hell.

[Jeßus]

On Fri, 10 Jul 2020 10:31:15 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

> Meatloaf. how do you mean you don't like it? Pi-tooie! Spit it
>out or just 'I didn't care for that, let's not have it again'?

No matter how well made a meatloaf is... I just don't like that taste.
Yuck. I think it's the high unbrowned to browned ratio of ground meat
with the seasonings.

[U.S. Janet B.]

On Fri, 10 Jul 2020 22:04:34 +0100, "Ophelia" <oph...@elsinore.me.uk>
wrote:

Not so. I was curious about various feelings and approaches. Meatloaf
is something that I make once in a while. I can't get why people
dislike it, but everyone is different. Meatloaf can be something that
I don't like, it depends on the cook and approach.
In theory you and your husband should have liked meatloaf except it is
a dish that you were totally unfamiliar with it. It is a winter
comfort food in the US. We have ours with a baked potato and some
sort of cooked vegetable. Some people eat leftover meatloaf sliced
cold for sandwiches. As a sandwich it is fine, I just never grew up
with meatloaf sandwiches. I need a lot of ketchup to be able to enjoy
it.
Janet US

[Hank Rogers]

Right Popeye, and yoose forgot to note that these old flat chested
wimmens forgot to add a cup of human breast milk to the meatloaf.

It's also missing the 2 Tbsp sailor cum in yoose standard US navy
recipe.

[Hank Rogers]

sockmo...@comcast.net wrote:
> I only cook for two of us and one lb is fine. The proportions can be increased obviously. One to one and a half lbs is enough for supper for hubby and I, then he has just enough left for a lunch sandwich for work later in the week. I used to cook for a bottomless pit when we still had a teenager here, but he’s grown at 42 with kids of his own now. I don’t want a freezer full of leftovers. Works for me.
>
> Denise
>

Popeye only cooks fer two also. But his old mexican wimmens has
tapeworms so she eats a shit load of grub. Almost as much as he had
to cook back when he fed the 6th US fleet.

[Sqwertz]

I'm making one tomorrow. I just ground up some pork and set aside
1.2lbs to mix with 1.2lbs of beef.

The best meatloaf is half pork half beef. It will be mixed with
onion, bread crumbs, egg, spices, maybe some finely chopped celery.
And them shaped into a blob on a half sheet pan. Halfway through it
will be topped with a tangy, not too sweet tomato sauce concoction
which will be applied a couple-few times so it dries up a littke,

Here's the Before And After photo of my last one:

https://i.postimg.cc/FRvyKGcj/Beef-and-Pork-Meatloaf.jpg

-sw

[Gary]

As I said yesterday, I sometimes add fresh breadcrumbs.
Anyway, saw on ATK or Cook's Country just last night, a recipe
for meatloaf.

They took a couple of cups of fresh white bread, torn up then
soaked in milk. Took a fork and mashed up the bread into a
paste that was added to the meat. Said it's to keep the ground
beef more moist and not so compact.

There is a name for that mashed bread in milk process.
I do remember adding milk from past recipes. I'll remember
this next time.

[Sheldon Martin]

On Fri, 10 Jul 2020 17:56:17 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

Drowned with ketchup indicates that you really don't like meat loaf...
meat loaf is best slathered with prepared horseradish, and maybe yours
is very different as meat loaf is two words.
BTW, meat loaf needn't be of ground beef, any type of meat may be used
including fish. My first wife was a lousy cook but she did make a
great meat loaf from canned tuna, cottage cheese, and what else I
don't know... unfortunately I never got her recipe. Once she found
out I liked it she made it every week.

Occasionally I'll fine grind a can of SPAM with 6 Sabrett hot dogs,
mix in a bunch of whole pimento stuffed olives, and bake it in a loaf
pan... better than typical deli olive loaf... excellent sliced hot or
cold.

[Ed Pawlowski]

On 7/10/2020 11:44 PM, Sqwertz wrote:
> On Fri, 10 Jul 2020 10:31:15 -0600, U.S. Janet B. wrote:
>
>> Meatloaf. how do you mean you don't like it? Pi-tooie! Spit it
>> out or just 'I didn't care for that, let's not have it again'? Was it
>> the texture, seasoning, saucing, what? (no big deal, I'm just
>> curious) I only ask because there are so many approaches to meatloaf.
>> Some people religiously follow a recipe, others load it with
>> vegetables, or put whole hard boiled eggs in there, or season to mimic
>> certain cuisines. Or drench the top in BBQ sauce, or catsup or?
>> What is your style?
>> Janet US
>
> I'm making one tomorrow. I just ground up some pork and set aside
> 1.2lbs to mix with 1.2lbs of beef.
>
> The best meatloaf is half pork half beef.

Just a reminder, that combo works well with meatballs too.

[itsjoan...@webtv.net]

On Saturday, July 11, 2020 at 6:28:41 AM UTC-5, Gary wrote:
>
> There is a name for that mashed bread in milk process.
> I do remember adding milk from past recipes. I'll remember
> this next time.
>

Panade.

[Gary]

Sheldon Martin wrote:
>
> If I had to live on only one kind of food it would be meat loaf...
> most meat loaf is disgusting, made with mystery meat.

Even worse made with no onions that your wife won't allow, you
wimp.

[Gary]

As I really like the stuff, I always use 3-5 pounds of meat
With onions too.

[U.S. Janet B.]

I don't know why I stopped doing that. That is the way I was taught
to make meatloaf and dressing/stuffing for the turkey. I think I will
go back to doing that. I think it makes a firmer but moist meatloaf
that doesn't feel so granular with the ground beef.
Janet US

[Gary]

Thanks Joan. I recognized the word as soon as you wrote it. :)

[Ophelia]

"U.S. Janet B." wrote in message

news:davhgf9k0ls7tg0po...@4ax.com...

On Fri, 10 Jul 2020 22:04:34 +0100, "Ophelia" <oph...@elsinore.me.uk>
wrote:

>
>
>"U.S. Janet B." wrote in message
>news:9n5hgfd3o3gffu9fo...@4ax.com...
>
>
>
> Meatloaf. how do you mean you don't like it? Pi-tooie! Spit it
>out or just 'I didn't care for that, let's not have it again'? Was it
>the texture, seasoning, saucing, what? (no big deal, I'm just
>curious) I only ask because there are so many approaches to meatloaf.
>Some people religiously follow a recipe, others load it with
>vegetables, or put whole hard boiled eggs in there, or season to mimic
>certain cuisines. Or drench the top in BBQ sauce, or catsup or?
>What is your style?
>Janet US
>
>-====
>
> LOL I suspect you are talking to me:)))
>
> It was many years since I tried it and I don't remember any of that:)))
>
> Help:))))))))
>
Not so. I was curious about various feelings and approaches. Meatloaf
is something that I make once in a while. I can't get why people
dislike it, but everyone is different. Meatloaf can be something that
I don't like, it depends on the cook and approach.
In theory you and your husband should have liked meatloaf except it is
a dish that you were totally unfamiliar with it.

Indeed! I can't deny that:))

It is a winter
comfort food in the US. We have ours with a baked potato and some
sort of cooked vegetable. Some people eat leftover meatloaf sliced
cold for sandwiches. As a sandwich it is fine, I just never grew up
with meatloaf sandwiches. I need a lot of ketchup to be able to enjoy
it.
Janet US

Hmm something I need to remember. I have only tried it a couple of
time. As with you, we have never grown up with meatloaf 'anything'
Trouble is, it sounds as though it would be really good.!

Perhaps I need to try a few different one:)

Your help will be very much appreciated. I hear so much about them
and I am hoping that one day, I will try one that we really enjoy!

I will try a recipe if I am shared a new one!

[itsjoan...@webtv.net]

You're welcome!

[Sheldon Martin]

My wife doesn't care for meat loaf even without onions. I make it for
me however I want, and with onions... I make enough to freeze several
slices. I defrost how much I want in the fridge, I much prefer cold
meat loaf sandwhiches. When cold there is no onion aroma.
There are lots of foods she likes that I don't like, however we
respect each other's likes and dislikes. I detest the smell of tea
with hot milk, she has her tea when I'm not around. I detest the odor
of burnt toasted bread so now she knows to turn on the exhaust fan
when toasting bread. We don't argue about foods, actually we don't
argue about anything, definitely not about what to eat, probably why
we've been happily married since '91.
It's much easier to get along when there's no control freak... I think
most marriges fail because one or both are control freaks. And since
I do ALL the cooking and she's very happy that I do, so it's very easy
for me to prepare what she likes and what I like. We both like most
foods, there are only a few that we don't like and we both have the
same dislikes, we both despise lamb. My wife doesn't like runny eggs,
that's very easy to work around, I put her's in the pan first and
leave her's in the pan a minute longer. Right now I'm stewing yellow
crookneck squash fresh picked from our garden, usually I'd add a
sliced onion but a large can of whole tomatoes and Italian herbs was
fine without the onion. Garlic doesn't bother her so I added two
cloves of minced... and a 1/4 stick of butter, s n'p to round it off.
I could have added a few sliced carrots and potatoes but was too lazy
to peel. As it is I filled an 8 qt pot... a lot of nice squash for a
first harvest... will be a lot more very soon. Cukes are coming and
lots more. WTF don't you have a garden... a grown man living all
alone paying rent yet, no ferret either... what's wrong with you?

[Hank Rogers]

Well Popeye, he don't have a mexican wife with a voracious appetite
(tapeworms?) ... But I'm glad the old mexican senora is still
giving you great slurpy blow jobs. I guess the new stainless steel
knees must help her a lot :)

And yoose can even see her action better with yoose new refurbished
eyeballs.

Ferrets are just little weasels, they don't eat much.
No need to drag out enough giant pots to feed the 6th fleet.

[Julie Bove]

"U.S. Janet B." <J...@nospam.com> wrote in message

news:9n5hgfd3o3gffu9fo...@4ax.com...
>
>
> Meatloaf. how do you mean you don't like it? Pi-tooie! Spit it
> out or just 'I didn't care for that, let's not have it again'? Was it
> the texture, seasoning, saucing, what? (no big deal, I'm just
> curious) I only ask because there are so many approaches to meatloaf.
> Some people religiously follow a recipe, others load it with
> vegetables, or put whole hard boiled eggs in there, or season to mimic
> certain cuisines. Or drench the top in BBQ sauce, or catsup or?
> What is your style?
> Janet US

I don't think I've ever had bad meatloaf but because egg is commonly used, I
usually cat eat other people's meatloaf.

My mom put bacon on top of hers. I had to pick the bacon off. It was very
soft and I don't like the combination of beef and bacon.

I like a lot of veggies in mine, cooked down until the liquid is gone. I do
have to be careful not to put too many veggies in. I did that once and you
couldn't taste the meat.

Lean ground beef is the only meat I use. Ketchup in the meatloaf. Chili
sauce on top.

Served hot with mashed potatoes or cold on white bread and butter.

[Julie Bove]

"Sheldon Martin" <penm...@aol.com> wrote in message
news:19ihgf9rrs6ln18n1...@4ax.com...

I remember the first several times I made meatloaf. I used a pound of beef
as per the recipe. It was good, but there were no leftovers for sandwiches.
I asked my mom about this. She laughed and she always doubled the recipe.
Guess I never noticed that second meatloaf.

[Julie Bove]

"Gary" <g.ma...@att.net> wrote in message news:5F09A267...@att.net...

I make mine with oatmeal instead of bread. I soak it in tomato juice, V8 or
watered down tomato sauce. Whatever I have in the house.

[Mike Duffy]

On Sat, 11 Jul 2020 15:52:43 -0700, Julie Bove wrote:

> I usually cat eat other people's meatloaf.

You jump up on the kitchen table while everyone is watching TV?

[Hank Rogers]

Get rid of the gardener, and Popeye will come to show yoose how to
make a proper brooklyn navy meat loaf.

Puget sound should be large enough to float the loaf.

Do be sure to grease yooself up though. Use KY.

[Ed Pawlowski]

Mashed potatoes would go good with it but since the pan is in the oven,
cutting up a potato and putting it around the meat saves time and labor.

[Doris Night]

On Fri, 10 Jul 2020 10:31:15 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

>
>
> Meatloaf. how do you mean you don't like it? Pi-tooie! Spit it
>out or just 'I didn't care for that, let's not have it again'? Was it
>the texture, seasoning, saucing, what? (no big deal, I'm just
>curious) I only ask because there are so many approaches to meatloaf.
>Some people religiously follow a recipe, others load it with
>vegetables, or put whole hard boiled eggs in there, or season to mimic
>certain cuisines. Or drench the top in BBQ sauce, or catsup or?
>What is your style?
>Janet US

I never liked meatloaf until I realized you didn't need to put ketchup
in/on it. Blech.

I make mine with a beef/pork/veal combo, and it has breadcrumbs and
parmesan cheese in it.

The recipe I use is basically the same as Anne Burrell's meatball
recipe,

https://www.foodnetwork.com/recipes/anne-burrell/excellent-meatballs-recipe-1943292

except I form it into a loaf instead of meatballs.

I put slices of bacon on top. It makes really good sandwiches.

Doris

[Ophelia]

"Julie Bove" wrote in message news:redfs3$vge$1...@dont-email.me...

====

I am interested in your meatloaf with a lot of vegetables!

Please share?