Wanted: SharonCB's Meatloaf recipe?

11 years ago

I tried a search, but nada. I'm hoping someone has Sharon's meatloaf recipe to post. Do I remember correctly that she said it was a recipe from some pro football wives'?

Thanks if you can help!
Teresa

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Comments (23)

mtnester
11 years ago
last modified: 9 years ago
Here's Sharon's recipe, complete with comments from others. There were also some pics of the meatloaf before and after cooking, but I don't have them saved as images, so I don't think I can upload them.

Sue

CANARYBIRD'S WORLD'S BEST MEATLOAF

1 1/2 cups soft bread crumbs - (tear up soft sliced bread - don't use fine crumbs as for breading)
1 1/2 lb ground meat (beef or pork & beef) (about 700 grams)
1 beaten egg
1 onion chopped fine
1/4 teasp dry Colman's (or similar) mustard
1/8 teasp ground sage
1/2 teasp ground thyme
1 1/2 teasp salt
1/4 teasp pepper
1/8 teasp nutmeg
1 chopped green pepper
1 tin condensed [not cream of] tomato soup (eg Campbells's)
3/4 cup grated celery
3/4 cup grated carrot

1) Mix meat with egg, add onion and seasonings and bread crumbs, greens and carrots

2) Add half the tin of soup and mix everything well. Turn into greased loaf pan or glass casserole dish 8.5 x 11 x 2.5 inches and pour remaining soup over the top, smoothing it evenly over all.

3) Bake 350 F (177 C) for 1 1/4 hours.

Source: American Pro Footbal Player's Wife in 1963

My Notes:
1) I use 'tomate frito' instead of the condensed soup. It's a rich fried Spanish tomato purée but otherwise condensed soup is good. Never use ketchup !
2) I usually double the amount of the ground spices with the exception of salt.
SharonCb

Sharon’s further comments:

I've used both white or brown sliced bread for the crumbs and it doesn't seem to make a difference; it's just whatever I have on hand at the moment.
I've always chopped everything by hand more or less into a brunoise although I use my grater for the carrot. Guess it's just habit as I do have a food processor but don't use it much lol.
I've also ended up chopping the celery very finely with a large chef's knife instead of grating when the celery is stringy.
…tomato sauce would probably be very much like the Spanish fried tomato (smooth) sauce I use. It comes out nice and tangy. For that reason I should have also mentioned that *cream of* tomato soup doesn't do the job - it should be plain condensed tomato soup or a smooth and tangy rich tomato sauce.
…if you want to double the quantity then you should double all the ingredients.
I also think it would then be better to cook it in two dishes as well rather than making it all in one large dish. It should sit about 2 1/2 inches high in the baking dish.
I good condiment is piccalilli or some other mustard pickles offered on the side along with potatoes.

Woodie2’s comments:
I put the meat into a large bowl, then the egg on top and beat it with a fork, then sprinkle all the dried seasonings on top. Then I do 4-5 slices of bread in the food processor and then empty the container on top of the meat. Then I chop the onion and pepper in the processor and dump on top of the meat. Then I put 3 celery stalks and 1 large carrot in the processor and process fine and dump it on top of the meat. Then I add the soup and mix it all up with my hands. I don't use my knife for this meatloaf!
I also double the seasonings as Sharon suggests (no salt for me) and I prefer red pepper over green pepper, once I even used canned roasted red pepper when I didn't have a pepper, it was great!

HanArt’s comments:
I prefer chopping veggies by hand. My bread wasn't dry enough for processing, so I tore it by hand like Sharon suggested. I think I'll try woodie's method next time. I also prefer red/orange/yellow bells over green, so that's what I used.

BeverlyAL’s comments:

I used tomato sauce instead and it was still an excellent meatloaf.

Mjny’s comments:

I also doubled the spices, but did NOT use any salt as I think the tomato soup has plenty of sodium. I chopped the pepper, celery, onion and carrots in my mini processor. I did not have any bread on hand, so I used some herbed stuffing mix instead.

I make the meatloaf flat in a rectangular casserole dish so there's no problem of it crumbling and everyone gets more of the baked tomato sauce topping.
pkguy
11 years ago
last modified: 9 years ago
Where is Sharon?
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Microwave meatloaf?! I love it. And thanks gmom for sharing your recipe; but I've already done the deed (will save all recipes though) and I gotta tell ya'. First, I bought Sweetened Condensed milk instead of Evaporated Milk (!) and discovered my mistake after I poured some on the bread and bread crumbs in the bowl. Uh-oh. "Mom! Condensed milk isn't the same as evaporated is it?" "No, dear". Hang up the phone, scoop as much of the thick creamy sweet stuff off bread crumbs. So I ended up using some skim milk I had in the fridge cause the roads are ice and I didn't want to go to the store. Then I added onions, the milk-soaked bread, 1 egg (altho it turned out to be a double yolk)and then went to the spice cupboard and gathered up some hopefuls: dry mustard, marjoram, oregano, salt and pepper. Threw them in. For the topping I mixed yellow mustard and ketchup, but didn't have the honey I thought I had; so - ready? - I remembered the bag of frozen egg rolls had some packets of sauce in there. Squeezed a couple of those into the topping mix as well. Put it in the oven, and girls it smells wonderful in the kitchen right now. There's just something about meatloaf isn't there? "C" for comfort. Thanks again, all.
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I never used to use the same recipe twice, I'd vary it although I usually used a guideline. I kind of liked a pizza flavored meatloaf and would use pizza type seasonings, mozzarella cheese cubes in it sometimes, a little bit of pizza sauce for one type, served with garlic bread and fries or potato wedges. Another time I used Marcia Adam's recipe for a guideline. I'd use what's on hand. I really like meatloaf. If you don't overseason it, it's hard to goof it up. The one thing that's not tolerable to me is the inch of ketchup or tomato sauce on top. That's gross. I like gravy and mashed potatoes most of the time with it. I think it's important to mix meats in there. I happen to like pork sausage (Jimmy Dean type), ground beef, some pepperoni and bacon. I used to use turkey but got some very unattractive stuff and was put off by it so I don't use it anymore. I don't keep oatmeal around or I might use that on occasion. Many like it and I thought it was OK. To me, it's more a guideline than a recipe. Getting too exact can be problematic. More or less meat, more or less additives will all vary the result. In the link above I gave the listing of things I used in the last couple meatloaves I made and probably how I'll make it most of the time from now on unless I decide to go pizza/Italian style or something. You certainly can substitute for or eliminate the onion altogether. It's certainly flavorful enough or you could add something else if you want. Don't be afraid of it. Meatloaf and meatballs are basically the same thing. You can make meatloaf patties out of it too and cook quicker. Make several kinds. Enjoy them. Combine them. That's what I did when I came up with what I liked. There is no "best" recipe for me, since I like variety. So no "one" recipe will do all the time. Want something a little different? Put some hard boiled eggs in there or some cooked bratwurst or polish sausage. Makes for an interesting presentation when you slice it. I do have one problem making meatloaf. I can't seem to get the good crust on there my mom's meatloaf had and I like the crust! It helped with the thin layer of BBQ, essentially brushed on and then seasoned. I imagine the gas oven was dryer than my electric oven and definitely dryer than the Nesco so that's probably part of the problem. Good luck and happy testing!
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Of the above recipes I have only tried Sharon's (canarybird) and it was the best meatloaf I had ever eaten. Just this week I tried one that had been done by America's Test Kitchen and really liked the texture. The texture of a meatloaf is what I really don't like about most of them. They had tested this many ways including all different kids of meats with different porportions of fat, etc. This was of course their best effort. If I make this one again I would add more onions and some finely chopped green pepper because IMHO it was lacking something in taste. The glaze for this was especially good too. Glazed All-Beef Meat Loaf (Cook's Illustrated) 3 ounces Monterey Jack cheese , grated on small holes of box grater (about 1 cup) 1 Tablespoon butter 1 medium onion (about 1 cup) 1 medium rib celery mined (About 1/2 cup) 1 medium clove garlic, minced or pressed 2 teaspoons fresh thyme 1 teaspoon paprika 1/4 cup tomato juice 1/2 cup chicken broth 2 large eggs 1/2 teaspoon unflavored gelatin 1 tablespoon soy sauce 1 teaspoon Dijon mustard 2 Tablespoons minced parsley leaves 3/4 teaspoon table salt 1/2 teaspoon black pepper 1 Lb. ground sirloin 1 Lb. ground beef chuck (Or use 85% Ground beef.) 21 saltines, crushed Glaze 1/2 cup ketchup 1 teaspoon Tabasco 1/2 teaspoon ground coriander 1/4 cup cider vinegar 3 Tablespoons packed light brown sugar 1. Adjust oven rack to middle position; heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking pan by folding a piece of aluminum foil into a 10"X6" rectangle. Place it on a cooling rack placed inside a baking pan with sides. Using a skewer, poke holes in the luminum foil every 1/2 inch. Spray the foil with non-stick vegetable spray before putting the meat loaf on it. 2. Heat butter in 10-inch skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6 to 8 minutes. Add garlic, thyme, and paprika and cook, stirring, until fragrant, about 1 minute. Reduce heat to low and add tomato juice. Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute. Transfer mixture to small bowl and set aside to cool. 3. Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground beef; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Smooth top and edges of meat loaf with moistened spatula. Bake until an instant-read thermometer inserted into center of loaf reads 135 to 140 degrees, 55 to 65 minutes. Remove meat loaf from oven and turn on broiler. 4. While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.
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SharonCB, I found Quark...
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Good for you Terri! Thanks Hilton...that's probably the one Terri was looking for. Terri I have a couple more recipes with photos where I've used quark. One was of a lovely piece of quark tart that was offered to us by the owner of our neighbourhood Austrian restaurant. Here is how she outlined her recipe. She has never seen or used measuring cups or spoons, and has used weight in grams all her life for measuring ingredients. So this is a liberal interpretation of what she told me: Apple, Raisin & Quark Tart - very light and easy to prepare 1 pkg frozen filo pastry 1 egg 1 or more apples - peeled and diced sugar to taste - guess I'd start off with 1/3 cup 2 small tubs quark - here the quark we buy comes in 250 gram tubs so that would be 500 grams or just over 1 lb total. Here again I guess you would put the amount you want. raisins - a handful 1 egg beaten with a little milk for brushing on top 1. Open out a square/rectangle of the defrosted filo pastry 2. Beat together 1 egg, quark and sugar. Spread it over the pastry. 3. Sprinkle with chopped apple and raisins to your taste. 4. Fold over one side of pastry to close and press edges with fork to seal. 5. Brush with the 2nd beaten egg & milk mixture 6. Bake 350F (180C) about 20 minutes or until top is browned. Source: Teresa of Restaurant Tiroler Alm in Tenerife ***************************** I have also used quark with crepes. Here's one dish of crepes with a filling of kidney beans, tomato, ground beef, onion, garlic, topped with quark and paprika. Stuffed Crepes with Quark More quark recipes ...this site also has a recipe for raisin & quark torte, although it's more laborious. More below in a link to Delia Online. You can use quark in any recipe calling for a thick cream, sour cream or fresh cheese. It's a low fat, healthy mild cheese used extensively in German and Austrian cooking. Good Luck Terri! SharonCb Here is a link that might be useful: Delia's Quark Recipes
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teresa_nc7
Original Author
11 years ago
last modified: 9 years ago
Thanks so much! I'm going to make sure I have this in a good place for referral. I've had meatloaf on the brain and last night purchased some meatloaf mix at BJ's. You are a timesaver and a lifesaver!

Teresa
jude31
11 years ago
last modified: 9 years ago
I've missed her too, PK. Just thinking yesterday about how much I enjoyed her beautiful pictures and her account of her days. Teresa, glad you asked for her recipe, sounds like a must try! Has anyone heard from her recently?
compumom
11 years ago
last modified: 9 years ago
Yes, I see her on Facebook. Her darling husband passed away after a debilitating illness. She's readjusting to life as a single now. Sharon continues to work in her garden and enjoys traveling around the island with her friends.
I'll let her know that you're asking about her.
User
11 years ago
last modified: 9 years ago
Oh No , I am so sorry to hear that, just so sorry. I knew he was ill but never understood it was so bad.

I loved their love story!
cloudy_christine
11 years ago
last modified: 9 years ago
Ellen, I did not know that Wolf had died. Please convey my deep sympathies to Sharon. I miss her too.
pkguy
11 years ago
last modified: 9 years ago
Oh that's a shame. Since I don't come here much myself these days I sort of have to pick up the pieces of who's what's why's and where's . Thanks for letting her know for me.
mtnester
11 years ago
last modified: 9 years ago
Oh, I also didn't know that her husband had passed away (I remember that he was not well, and that may have been part of the reason Sharon withdrew from the CF). My deepest sympathy to Sharon. I used to enjoy her photos of her garden, her cats, and her life in Tenerife.

Sue
beachlily z9a
11 years ago
last modified: 9 years ago
Oh, my. I knew he was ill. I'm so sorry to hear this.

I do hope that Sharon comes back. I don't do Facebook. Can some of you invite her back? We love her here! For one, I've missed her.
jude31
11 years ago
last modified: 9 years ago
So sorry to learn that Wolf has died. They were very close, I'm sure. And yes, tell her I miss her too.

jude
teresa_nc7
Original Author
11 years ago
last modified: 9 years ago
I'm so sorry to hear that Wolf has passed on. We think of you often, dear Sharon, and hope you will be in touch here. Your friends on the Forum miss you.

Teresa
canarybird01
11 years ago
last modified: 9 years ago
Hello friends....I have missed you all after being away for such a long time. And yes my dear Wolf passed away after a long illness, and was bedridden at home for two years, during which time I was his only caregiver. If anyone has been in that position, they can understand that it was a full time job when my days were filled with other concerns. As a result I wasn't thinking about food, and gradually moved away from the forum.

But currently I'm adjusting to my new situation, but I must say it's not easy to cook for one. I have new respect for those of you who manage to prepare healthy meals without having things go bad in the fridge before they are eaten. I'm down to buying one carrot and two apples at a time lol. But here it is almost more economical to go to a restaurant and order a salad than buy all the ingredients and make it at home.

I'm lucky to be healthy and I've always been an optimist so I will adjust and am so lucky to have a strong family and good friends. I will come back here again now that I have much free time. I still go to my twice weekly Pilates classes and once a week Sevillanas Spanish dancing (exhausting).

I haven't made my meatloaf for ages but think I will do so soon and invite girlfriends over for a lunch on the patio!

And the story of the meatloaf was that I got it from an American pro football player who was playing for the B.C. Lions football club in Vancouver when I was secretary to the head coach way back in the 1960s. He said he'd rather eat his wife's meatloaf over a steak any day, so we girls in the office begged the recipe from his wife. So you have the recipe and if you need a photo ....here's one.

Sharon xx (canarybird)
dcarch7 d c f l a s h 7 @ y a h o o . c o m
11 years ago
last modified: 9 years ago
Very nice to see you posting again Sharon.

Truly saddened by Wolf's not being with you anymore.

As you said, "I've always been an optimist so I will adjust ", you have so much to offer to all besides good food and superb artistry in photography.

dcarch
User
11 years ago
last modified: 9 years ago
Hello Sharon, my deepest condolences to you in your loss.

So god to hear from you. You always added so much to this forum in so many different ways.

Glad to see you back and look forward to those wonderful pictures of yours.

.....the other Sharon
triciae
11 years ago
last modified: 9 years ago
Sharon,

I am so sorry. Take care of yourself.

/tricia
Solsthumper
11 years ago
last modified: 9 years ago
Querida Sharon, perdoname por no haberme enterado de tu esposo anteriormente; siento mucho tu perdida. Abrazos.

Sharon, I'm so sorry for the loss of your beloved Wolf. I hope you'll find comfort, strength and support in your family and friends.

I'll admit, I've always had accounts for everything, from Facebook and Twitter, to Pinterest, and (regrettably, in this case) I've neglected all social media from the get go. If I hadn't, I would've learned of Wolf sooner.

I've really missed you, and hope you will come back here, even if on occasion.

Healing hugs, my friend.

Sol
canarybird01
11 years ago
last modified: 9 years ago
Thank you very much everyone y gracias Sol.

I haven't mentioned this before publicly on the web so it's no surprise that not many knew of Wolf's passing.

I've been taking my time to adjust to the new situation, and so do appreciate your kind words which really help me feel better.

Hugs,
Sharon CB xx
teresa_nc7
Original Author
11 years ago
last modified: 9 years ago
My meatloaf turned out delicious tonight, Sharon! It really is a very good recipe.

Thanks!
Teresa
artsyshell
11 years ago
last modified: 9 years ago
Oh Sharon, I am so sorry on the loss of your beloved Wolf. Such a wonderful loving devoted couple, Back when I was active on this forum, I loved seeing all the restaurants you visited and the lovely meals you both enjoyed.Not to mention the wonderful meals you cooked and enjoyed together, and your German friend that came to visit.

I agree, cooking for one is a lot different. My hubs is out of town lots, and my son not here as often for dinner, so yes, it is hard to get motivated to cook for one!

Your meatloaf recipe looks wonderful. I will have to give it a try. I've always loved meatloaf, but the rest of my clan has just decided that they like it. Go figure.

So great to see you posting, and I hope you will continue to do so :)
doucanoe
11 years ago
last modified: 9 years ago
Sharon, so glad to "see" you again! I am very sorry to hear that your beloved Wolf has passed. Hugs to you.

Linda
mustangs81
11 years ago
last modified: 9 years ago
Sharon, count me as another who enjoyed the recounts of your and Wolf's activities on the island. I applaud you for making a concerted effort to adjust and move forward. It's got to be so hard and something I try not to think about personally.

I made your meatloaf yesterday and I said "this is for Wolf" as I put it on the table. The HG looked puzzled and asked "do we have another new pet?".

(((Cathy)))
User
11 years ago
last modified: 9 years ago
Sharon, I'm so sorry for your loss. Another one that always enjoyed your posts on your outings with Wolf and the meals that you shared.

It will be nice to see you back here posting again.

~Ann

Wanted: SharonCB's Meatloaf recipe?

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