Meatloaf without Ketchup?
teresava
16 years ago
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stephmc72
16 years agowoodswell
16 years agoRelated Discussions
Need some simple meatloaf advice
Comments (4)I agree 2 separate pans, and some room for "air flow" around the pans..should take any more time than usual. Maybe rotate them so that the outside of the pans, become the inside half way through......See MoreVegetarian uses for ketchup
Comments (13)I have two big jars of it leftover from a college function. These recipes sound yummy. I also have a whole jar of cider vinegar based pickling liquid that I am slowly working my way through by using with cabbage and other sweet and sour dishes. I found the stir fry recipe, by a miracle. First I found the magazine it came out of "Cooking Light" but the page with the recipe was torn out. Not in my files. I almost gave up hope. But then I found it in my recipe book because I had renamed it "Tofu and Stir-Fried Vegetables," from it's original Pork. Tofu and Stir-Fried Vegetables with Spicy Asian Sauce adapted from "Cooking Light" magazine 1 tsp. canola oil (yeah, right) 1/4 cup hoisin sauce 1/4 cup ketchup 1 tsp. low sodium soy sauce 1/2 tsp. bottled minced ginger 1/8 - 1/4 tsp. ground red pepper 1 lb firm tofu or asian style baked tofu or tofu kan 1 tsp. black pepper 1/4 tsp. salt 2 tsp. dark sesame oil 1 cup sliced zuchinni 1 cup sliced red pepper 1 tsp. bottled ground fresh giner 1/2 cup chopped green onion 1 tsp. toasted sesame seeds Can add mushrooms and water chestnuts. Lpink's notes: Sorry, I didn't copy the instructions, lol! This assumes you know how to make stir fry with sauce. I would imagine you combine the sauce ingredients, stir fry the veggies in the canola oil, add the sauce and garnish with the green onions, ginger and sesame seeds. I cannot keep myself in fresh or bottled ginger, it all spoils on me due to not being able to use it up fast enough, so I would just add dried ground ginger to the sauce. I do have toasted sesame seeds on hand in the fridge though--yum! Thanks for the great suggestions so far. They all sound delish!...See MoreMake meatloaf? How do YOU make it?
Comments (20)Meatloaf can bring out the best and the worst in people. Some throw temper tantrums and stomp their feet if you don't bury it in 2" of the condiment their life centers around! (Ask me how I know -HA!). Fortunately most are rational and can reminisce without screaming and shouting. :) Normally I like a mixture of meats. Ground beef, pork sausage and pepperoni are popular here. Binders can vary. I happen to like onion, pepper and celery in it at times too but it depends on the type of meatloaf I'm making. Occasionally I make sort of a "pizza meatloaf" with a pizza sauce and pizza geared flavorings, even some mozzarella in it. I make meatloaf a number of different ways. It doesn't "have" to be one way for me to enjoy it. Normally I prefer bread (whole grain or multi-grain works great) cracker crumbs or something rather than the dried breadcrumbs. I like a crust on meatloaf. Finally there's getting to be more people admitting they like it and gear a recipe toward it. I find that interesting. I use eggs in there usually. But that doesn't always glue it together, I've had crumbly loaves and meatballs with more and less egg. I've found that how much it's packed makes a difference too. Sometimes I like it more dense, sometimes I like it more crumbly. I've never had great success with the bacon wrapped meatloaves but might give it another try sometime. Especially if I put it on the grill but then someone will throw a tantrum if it's not boiled in catchip, I suppose! :D I like different types of seasonings again depending on mood. Sometimes Spikes, Jane's, my own rib rub or a variation or whatever is around. I don't get into the packaged seasonings. I like less sodium and MSG. Usually a dash of hot sauce goes in there. Sometimes some bacon, sometimes some parmesan... Like I said, I'm not locked into one type of meatloaf. Here is a link that might be useful: Not everyone is ashamed. Some take pride in the double wide. Jolene's Tamale Loaf...See MoreHungry for Meatloaf Sandwiches
Comments (26)So the other day I was taken out to dinner at one of those "home cooking" places with traditional comfort foods and portions big enough for three. I had the meatloaf, which had a weird flavor that I'm thinking was the gravy. The vegetables were great so a lot of meat came back with me (at the time I was thinking I'd better take it so they wouldn't feel insulted). Anyway, I made a meatloaf sandwich at noon which was quite good. Scraped the gravy off first! Thin, heavy rye bread, condiment style barbecue sauce, sour dill pickle chips and non-plastic american cheese. The removal of the gravy, addition of counterpoints, and general sandwichiness made it rather good. :)...See Morepattico_gw
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