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Thread Number: 35082
/ Tag: Recipes, Cooking Accessories
Looking for a good Meatloaf recipe... |
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Post# 378145 9/9/2017 at 10:39 (2,413 days old) by vacuumlad1650  (Wauponsee, IL) |
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Hi folks!
I've been after a good Meatloaf recipe for some time...mother and I always disagreed about how one should be made. When I was real young, I didn't eat her meatloaf. She puts Cottage Cheese and Oats in it. Just not a good combination in meatloaf! Hers was always put flat in the baking dish, pounded hard...not at all appetizing. Anyways, I'm looking for a good Meatloaf recipe I can make. One thing for sure is, I'll probably end up putting onions in it. I've had a few like that. Delicious! So if you have a meatloaf recipe, and you wouldn't mind sharing it, please post it below. Thanks! | ||
| Post# 378147 , Reply# 1 9/9/2017 at 12:16 (2,413 days old) by human (Pines of Carolina) | ||
'Bat of Hell' meatloaf
Andy,
With all due respect to your mother, that interpretation of meatloaf doesn't sound very appetizing to me, either. Is she Scottish by chance? The oats make me think of haggis. Below is a quick and easy meatloaf that I kind of came up with through experimentation. It's a bit on the tangy side, which I prefer. Prep time is quick, only about 15 minutes, so I call it "Bat out Hell Meatloaf". Those who remember the '70s will get the reference. I always start with equal parts ground beef and ground pork but venison can be good also, if you can get some. I don't hunt so it's rare that I get any. For the starch, I use cornbread stuffing mix, about one cup per pound of meat, moistened with water before mixing in with the meat. If you put it in dry, it'll draw moisture out of the meat and the thing will set up like a brick when it bakes. I also add two eggs per pound of meat, along with onions, 'jarlic' (minced garlic from a jar), bell pepper along with a healthy dollop of ketchup and Worcestershire sauce. Mix it all up real good, put it in a loaf pan and top with more of the ketchup and Worcestershire sauce mixture and a few slices of bacon. A little Molasses in this top coating mixture can help it to caramelize and seal in moisture. Bake the whole thing at 350 degrees. for about an hour or so or until the center temperature reads 160 degrees F. The important thing is to make sure the mixture has enough moisture, or else it'll set up like a rubber brick. The higher fat content of ground pork helps with this, especially if you're using something like 90 percent lean ground beef. It may take a couple of tries to get it just right but once you do, it's the next best thing to paradise by the dashboard lights. Btw, if you substitute rice for the stuffing mix, it becomes a wonderful filling for stuffed bell peppers. Damn, I've just made myself hungry writing that out. | ||
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Post# 378152 , Reply# 2 9/9/2017 at 13:39 (2,413 days old) by vacuumlad1650 (Wauponsee, IL) |
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Post# 378162 , Reply# 3 9/9/2017 at 20:01 (2,413 days old) by countryguy (Astorville, ON, Canada) |
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As a kid I detested my mom's meatloaf. I found this Ann Lander's meatloaf recipe over 30 years ago and I have been making it ever since. Yeah it has MSG in it but what the hell LOL
INGREDIENTS 2 lbs ground beef 1 1/2 cups breadcrumbs 1 teaspoon Accent seasoning 1 (1 1/4 ounce) packages Lipton Onion Soup Mix 3 slices bacon 2 eggs 3/4 cup ketchup 8 oz. tomato sauce DIRECTIONS Mix all ingredients together except bacon and tomato sauce. Put in loaf pan. Cover with bacon strips. Pour tomato sauce over top. Bake at 350 degrees for 1 hour. | ||
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Post# 378170 , Reply# 5 9/10/2017 at 00:05 (2,412 days old) by electrolux137 (Los Angeles) |
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 ~ Here's mine. It's not as complicated as it looks in print.
MEAT LOAF WITH SAVORY SAUCE | ||
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Post# 378181 , Reply# 7 9/10/2017 at 06:27 (2,412 days old) by vacuumlad1650 (Wauponsee, IL) |
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Post# 378208 , Reply# 9 9/10/2017 at 17:24 (2,412 days old) by vacuumlad1650 (Wauponsee, IL) |
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Post# 378217 , Reply# 10 9/10/2017 at 21:06 (2,412 days old) by electrolux137 (Los Angeles) |
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Post# 378220 , Reply# 11 9/10/2017 at 23:25 (2,411 days old) by electrolux137 (Los Angeles) |
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~ Well, here's my Betty Feezor* Meat Loaf à la Hans Craig and à la me! :) CLICK HERE TO GO TO electrolux137's LINK | ||
| Post# 378233 , Reply# 12 9/11/2017 at 08:39 (2,411 days old) by kenkart () | ||
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MEATLOAF.... You HAVE GOT TO HAVE mashed potatoes, green beans with fatback and home made biscuits!!LOL | ||
| Post# 378235 , Reply# 13 9/11/2017 at 08:43 (2,411 days old) by kenkart () | ||
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I forgot DO NOT USE lean ground beef , I use 80/20, no leaner or it will be dry and tough. | ||
| Post# 378243 , Reply# 14 9/11/2017 at 10:06 (2,411 days old) by kirbyvertibles (Independence, KS) | ||
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| Post# 378251 , Reply# 15 9/11/2017 at 11:56 (2,411 days old) by vac-o-matic (Saint Louis, Mo.) | ||
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AMEN! Her meals put me on the couch immediately after! Sooo good! | ||
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Post# 378269 , Reply# 16 9/11/2017 at 19:19 (2,411 days old) by vacuumlad1650 (Wauponsee, IL) |
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| Post# 378278 , Reply# 17 9/11/2017 at 22:58 (2,411 days old) by kenkart () | ||
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The FLOUR Makes the difference, If you use a good Southern flour that is made of ALL soft winter wheat, and is self rising, you cant make a bad biscuit, if you try to use Gold Medal or Pillsbury, you will nOT have great biscuits. | ||
| Post# 378284 , Reply# 19 9/12/2017 at 04:34 (2,410 days old) by kenkart () | ||
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When chuck roasts Are on sale, I try to buy 10 or 20 pounds and grind my own hamburger and freeze it, it really is better. | ||
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Post# 378315 , Reply# 21 9/12/2017 at 16:58 (2,410 days old) by electrolux137 (Los Angeles) |
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This is for you, Hans! ~ Comfort food for lunch today: leftover meat loaf, in-the-skin fork-mashed potatoes and canned green beans.
View Full Size
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Post# 378353 , Reply# 23 9/13/2017 at 10:31 (2,409 days old) by gottahaveahoove (Pittston, Pennsylvania, 18640) |
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TINAAAAAAAAAAAAAAAAAAAAAAA | ||
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Post# 378371 , Reply# 24 9/13/2017 at 13:39 (2,409 days old) by electrolux137 (Los Angeles) |
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Post# 378373 , Reply# 25 9/13/2017 at 13:42 (2,409 days old) by electrolux137 (Los Angeles) |
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~ Ahhhhhhh. I thought so. Look at the measurements here (see link). Maybe Joan had had a few nips when typing the above versions... CLICK HERE TO GO TO electrolux137's LINK | ||
| Post# 378403 , Reply# 27 9/14/2017 at 07:25 (2,408 days old) by kenkart () | ||
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Horseradish Would make ANYTHING good, I want to try that! | ||
| Post# 379288 , Reply# 28 10/5/2017 at 14:43 (2,387 days old) by luxkid1980 (Richmond, Virginia) | ||
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Interesting, I hadn't heard of making a meatloaf in an electric fry pan. 300 degrees....seems like the heat would scorch the bottom of the loaf. Any issues with burning? | ||
| Post# 379326 , Reply# 30 10/6/2017 at 06:34 (2,386 days old) by kenkart () | ||
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I make my Pecan pie with pure maple syrup. | ||
| Post# 380135 , Reply# 31 10/22/2017 at 12:03 (2,370 days old) by man114 (Buffalo NY) | ||
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Breadcrumbs, ketchup and onion but the real secret to an awesome meatloaf is mix in shredded mimolette cheese. | ||
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