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 Posted: Tue Nov 08, 2005 3:25 pm
so anyone have anytakes on the time honerdclassic..sometyhing to make gang go from ..oh not meatloaf to yay meatloaf! ( i hapen to have frozen way to large a glob of ground beef togethor so i need to cook it all at once..lol
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Posted: Thu Nov 10, 2005 10:39 am
my family usually doesn't like meatloaf.... unless I flatten the meat mixture out to about an 8 inch by 12 inch square, put a couple of cups of shredded cheese on it (cheddar or mozzarella preferred), then roll it up and bake it as usual
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Posted: Thu Nov 10, 2005 7:49 pm
I havn't had very much meatloaf since the main thing we eat in our house is either Nicaraguan, Southern, or yucKy fast food.
What is in a meatloaf? Besides the meat and ketchup.
Why is it so seemingly popular?
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Posted: Fri Nov 11, 2005 8:34 am
pretty much its hamburger pepper egg seasonings, like a well flavored hamburgerin a loaf..i really dont know that its popular just tried and true. I do sometimes substitute oatmeal for bread crumbs which is yummy.
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Posted: Fri Nov 11, 2005 5:58 pm
krimsonnox pretty much its hamburger pepper egg seasonings, like a well flavored hamburgerin a loaf..i really dont know that its popular just tried and true. I do sometimes substitute oatmeal for bread crumbs which is yummy. Its not popular? I hear about it often, it must be pretty bad then. gonk
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Posted: Sun Nov 13, 2005 3:53 pm
its just a very american dish that is esy to make so its made alot by busy moms. but its not that great..its not terrible either
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Posted: Sat Nov 19, 2005 9:16 pm
krimsonnox its just a very american dish that is esy to make so its made alot by busy moms. but its not that great..its not terrible either That's what we thought for years. My mom kept on switching meatloaf recipes. I think that during my childhood (up to about 16) I never ate the same meatloaf twice. But then she found something that was great. Actually she had to make quite a bit each time so that there was enough to go around. I think that I put it in the main dishes thread. Now that I'm married, it happens to be one of our favorites to do with ground beef, but I do try to be creative and mix things up quite a bit so I don't fix it more than once every month or so.
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Posted: Thu Feb 02, 2006 5:29 pm
We substitue the meat with tofu and vegetables here when making a meatloaf. It tastes even better than meat in my opion and is a great vegetrain meal.
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Posted: Tue Feb 07, 2006 12:27 pm
Tetravus krimsonnox its just a very american dish that is esy to make so its made alot by busy moms. but its not that great..its not terrible either That's what we thought for years. My mom kept on switching meatloaf recipes. I think that during my childhood (up to about 16) I never ate the same meatloaf twice. But then she found something that was great. Actually she had to make quite a bit each time so that there was enough to go around. I think that I put it in the main dishes thread. Now that I'm married, it happens to be one of our favorites to do with ground beef, but I do try to be creative and mix things up quite a bit so I don't fix it more than once every month or so. Ah, thank you. It took some searching but I found your recepie and will try it out tonight. smile
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Posted: Thu Feb 09, 2006 7:21 pm
I tried your meatloaf recipie tonight, I added a tablespoon of Worchestershire Sauce and a teaspoon of ground cumin and two teaspoons of garlic powder. It was amazing! A whole green pepper was a bit too much but it was still delicious.
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Posted: Sun Feb 12, 2006 9:36 pm
I'm a bit of a simplest when it comes to meatloaf and I get reviews.
Take the breadcrumbs and egg mix those. Take a pound of ground beef mix the breadcrumb mix with a diced onion, salt/pepper, and some steak seasoning. Do NOT put in a load pan, just shape on a cookiesheet into a loaf like form, bake for about 45 minutes. Then last 15 put a glaze of plain ketchup.
Why do we love it? Well, we love it in the south as comfort food with some turnip greens, beans, and cornbread. It's simple, cheap, and good eatings.
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Posted: Mon Feb 13, 2006 2:00 pm
Instead of using hamburger try using a vegetrain subsitute instead. Meat is aproximently 72 percent water, 20 precent protain, 7 precent fat, 1 precent minerals compared to tofu which is majority protien and little water. Give it a try. wink
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Posted: Mon Feb 13, 2006 5:13 pm
Switch the kind of meat around. Penzy's spices makes good steak for me...I don't make enough meatloaf to know, but maybe it'd work for a good zesty one.
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Posted: Mon Apr 17, 2006 11:26 am
Hi everyone! My mom is 90% Italian (the other 10 is Native American) so as you can imagine.. I'm part Italian. And boy did she pass on her lov for cooking, especially her meatloaf. Listed below is our own Italian variation on the meatloaf. It's a little iffy because I eyeball everything so I don't really have exact measurements. But you can put in as much or as little of each ingredient andplay with is some to match your own taste and how much you'll need to season the amount of hamburger you're using. I usually make about 1.5lb (prior to cooking) meatloaf so judge accordingly for amounts needed,
Hope you like it and enjoy!
Aradia's Meatloaf
Ingredients:
hamburger (any amount you need)
Italian herb seasoning (for a quick herb blend try McCormick.. it's in a grinder)
Hunt's Meatloaf sauce (next to smallest can you can find, regular tomato sauce will do.. the meatloaf kind is hard to find sometimes)
meat tenderizer
extra virgin olive oil
garlic powder
cracked peppercorn (again, try the McCormick's grinder.)
egg
What to Do:
1- Preheat the oven to 350F. Drizzle a tiny bit of EVOO around the meatloaf pan then spread it for a thin nonstick coating.
2- Put your meatloaf into a bowl then combine the following-
..couple turns of peppercorn. (only a couple!)
..a small amount (probably a teaspoon) of meat tenderizer
..enough garlic powder to create a thin layer on top.
..egg
..VERY light drizzle of EVOO (probably a teaspoon)
..about 1/4 of the meatloaf sauce (or tomato sauce)
..couple good turns of the Italian herb grinder
3- Mix everything all together and smell it. Sound weird but you can judge how much of each ingredient is in there based on smell. If one thing smells too strong add a little of another until the smells blend. If they blend well you're done.
4- If you weren't able to get the meatloaf sauce and are using tomato sauce. Mix in a little EVOO and about 1-2 turns of the Itailan herb grinder and mix. Pour a thin layer of this on your meat, cover loosely with foil and bake, about 45 mins.
5- About 3/4 through the baking process drizzle a little more sauce on top. If the meat is cooking well, remove the foil and let it finish on it's own.
Now you're done!! If you have any questions feel free to PM me smile
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Posted: Fri Apr 21, 2006 8:55 am
Try using a package of dry onion soup for the spices...mixed with the egg,bread, water and tomatoe paste, it's good!
I really like ham loaf too!
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