RECIPE: World's Best Meatloaf
canarybird01
18 years ago
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woodie
18 years agoRelated Discussions
Wanted: SharonCB's Meatloaf recipe?
Comments (23)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 :)...See MorePlease Share Your Best Meatloaf Recipe
Comments (41)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!...See MoreFavorite meatloaf recipe
Comments (16)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....See MoreCooking forum best of the best recipes
Comments (72)Walnut Creek, here it is. The notes are Sharon's and I haven't tried it with tuna, although she said that was an acceptable substitution. SALMON QUICHE WITH WALNUT CRUMB CRUST posted by SharonCb Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. Annie...See MoreHanArt
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