For Ketchup lovers
laceyvail 6A, WV
9 years ago
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margaretxx
9 years agoNancy
9 years agoRelated Discussions
For red lovers-2012
Comments (10)It is interesting, I'm a major red lover. But it has one red flag: "Best flower size in cooler conditions. " . I've grown a few roses that look really good in spring and fall and hideous in summer. Gemini is one that comes to mind, i had to SP it....See MoreIntra-Marital Loaf
Comments (46)Aw, this thread had me cracking up right up until the deaths in the family. I'm sorry, John! Reality crashes down yet again. However, if you're still auditioning meatloaf recipes, this one might not touch the cheesy bacon versions, but it's the only meatloaf this non-meatloaf-eater has ever liked...and my meatloaf-loving, late FIL said it was the best he'd ever had (of course, he was probably just happy to have someone cooking for him). ;) I had to find this online since my DH packed up my cookbooks. My preference is for the mustard topping. Great flavor, good way to hide veggies (but not strongly flavored veggies like spinach), and still recognizable as meatloaf. Doesn't hold it's shape as well as some (possibly because I tend to over-process the veggies). S-t-r-e-t-c-h-e-d Meatloaf from "Cheap, Fast, Good" Cookbook 2 large eggs 1/2 cup tomato juice (or tomato-vegetable juice such as V8) 1/4 cup ketchup 1 tablespoon Worcestershire sauce 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup dry bread crumbs (packaged or homemade) 1/2 cup quick-cooking oats (not instant) 6 cloves fresh garlic (or 2 tablespoons bottled minced garlic) 1/2 cup fresh parsley leaves, optional (or 2 tablespoons dried parsley) 1 medium-size carrot 2 ribs celery 1/2 medium-size green bell pepper 1 large onion 1 pound lean ground beef, defrosted if frozen (85 percent lean is recommended) Cooking oil spray Mustard-Brown Sugar Topping or Ketchup Topping Mustard-Brown Sugar Topping 2 tablespoons light or dark brown sugar, packed 1/4 cup prepared mustard Ketchup Topping 1/4 cup ketchup 1 tablespoon red wine vinegar Cooking Directions Preheat the oven to 350�F. Break the eggs into a large mixing bowl. Add the tomato juice, ketchup, Worcestershire sauce, salt, and black pepper. Stir well. Stir in the bread crumbs and oats. Set aside. Peel the garlic cloves, if using fresh. Turn on a food processor and drop the garlic cloves, one at a time, through the feed tube. Process until finely minced. Then drop the fresh parsley leaves (if using) through the feed tube and finely mince. Peel the carrot and cut it into roughly two-inch pieces. Cut the celery into roughly two-inch pieces. Core and seed the bell pepper half and cut it into roughly two-inch pieces. Add the carrot, celery, and bell pepper pieces to the processor bowl and pulse until the vegetables are cut into very small pieces (but not soupy). Transfer the vegetable mixture to the mixing bowl, along with the bottled minced garlic and dried parsley (if using). Peel and quarter the onion and place the quarters in the processor bowl. Pulse until the onion is cut into very small pieces (but not soupy). Add the onions to the mixing bowl and stir to mix well. Add the beef to the bowl and, using your hands, thoroughly combine the meat with the vegetable mixture. Spray a large loaf pan (about 10 x 6 x 3 inches) with cooking oil spray. Spread the meat mixture evenly in the pan. Use the back of a spoon to spread the topping of choice evenly over the meat. Bake, uncovered, until cooked through, about one hour and 10 minutes. Let rest at room temperature for 10 minutes before slicing and serving. Mustard-Brown Sugar Topping Stir the brown sugar and mustard together in a small bowl until smooth. Ketchup Topping Pour the ketchup in a small bowl and add the vinegar. Stir until well blended....See MoreMeat loaf problems.
Comments (20)Here is another option. Home Cookin Chapter: Recipes From Thibeault's Table Meat Loaf Magnolia ================== My version of a meatloaf that I had in Magnolia's Restaurant in Charleston, SC. When we got home from vacation I set out to duplicate it because it was the first meatloaf I found that I actually liked. It was different because Magnolia's grilled the slices before serving and it didn't contain ketchup or tomato sauce like so many meatloaf recipes do. 1 1/2 pounds ground veal or mixture of beef and veal 1 small onion finely chopped 1 to 2 cloves of garlic 2 slices Italian/French Bread soaked in milk 2 eggs 1 Tablespoon Dijon mustard 2 Tablespoons chopped parsley 1 tablespoons of dried herbs, (sage and Thyme, a small amount of rosemary olive oil Sauce Green peppercorns mushroons 1 to 2 cups chicken broth . Saute onion in olive oil until soft. Add minced garlic and saute for 30 seconds. Do not brown garlic Soak bread in milk In a large bowl add meat, dijon mustard, chopped parsley, herbs, onions and garlic and mix with hands. Squeeze bread to break up and add milk and bread to mixture. Add eggs. Mix well and season with salt and pepper. Saute a small piece to check for seasoning. Adjust to taste. Shape meatloaf into a rectangle about 8 X 4 x 3 inches high and place in a small roasting pan. Bake for 30 minutes and then add a small amount of broth to the pan to prevent the bottom from becoming to brown. Bake another 30 minutes and baste with the pan juices. Add more broth if necessary. Cook another 10 minutes or until the meatloaf is nicely browned. Let cool and wrap in foil and refrigerate. Reserve pan juices. Make a sauce by adding some green peppercorns and sauted mushrooms to the pan juices. Heat grill Slice meatloaf into 1/2 inch thick slices and grill on both sides until nicely marked and hot. Serve with mashed potatoes...See MoreMarble Lovers, come out, come out wherever you are!
Comments (57)Lhylcn- sealing should ideally be done both by the fabricator in his shop, and again in your kitchen once installed. Most sealer manufacturers I've spoken to say there's no exact number or times it should be done, but it usually takes several applications until every part of the marble is sufficiently sealed. This is tested by letting water sit on the surface of the marble and making sure it beads up well rather than soaking right in. Honing is just a process that makes the marble "dull" rather than shiny. It's a personal preference. My Vermont Danby marble is very honed, very little sheen. Red- two things that have etched my marble instantly are tomatoes and lemon juice. I'd think ketchup would etch, too, being tomato-based. Etching, though, seems not to bother most marble owners, myself included. You can only see it in certain lights, and it's a part of the patina of the living stone. As far as staining, my counters are sealed with Porous Plus 511, and could easily handle ketchup sitting on them for awhile with no stains. I've had coffee droplets that splashed from the Keurig sit overnight and just wipe up the next morning. I have no stains at all. The counter have only been in for about 2 months or a little less, but I've cooked a lot in these months, have had house guests and hosted Easter at the house, no stains! That said, the Vermont Danby marbles are known for being less porous--and therefore a bit more stain-resistant--than many other marbles....See Morelaceyvail 6A, WV
9 years agosleevendog (5a NY 6aNYC NL CA)
9 years agoannie1992
9 years agolaceyvail 6A, WV
9 years ago
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