What is it with Men, Meatloaf and Catsup?
Suzi AKA DesertDance So CA Zone 9b
9 years ago
Featured Answer
Sort by:Oldest
Comments (49)
nanny98
9 years agoalice_ca
9 years agoRelated Discussions
Please Help me.... I'm a meatloaf failure!!!
Comments (51)I make variations on meatloaf....Italian meatloaf topped with tomato sauce about 10 minutes before being done and seasoned with oregano basil and garlic and ag emerous splash of red wine. Mexican meatlaof with part of a can of rotel in the mix. And company meatloaf...when i make the usual egg bread crumb ematloaf mix and pat it out like a jelly roll on a piece of foil, them make a spinach filling....squeeze very dry a package of chipped spinach....and chop through it again with a chef's knife. Sautee finely chopped mushrooms and onion in a fry pan...add the spinach...and whil warm add blue cheese....or parmesan and mix well. Spread on the meat, roll up using the foil as a helper and bake. Let cool about1 5 minutes before slicing....and I like to serve it with a sauce of chiopped canned tomatoes, seasones with a bit of onion and basil and cooked down a little. Makes a pretty dish....haven't done that in a while. There are all kinds of things you can put in the center of a meat loaf....asparagus for another....and I have seen but didn't like the looks of...hard boiled eggs in the middle....looked rather like an eye peeking out! Linda C...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 MoreLOOKING for: Good meatloaf recipe
Comments (17)My favorite is by Paul Prudhomme. It sounds really spicy, but isn't. I think the combination of the beef and pork is what keeps it moist. CAJUN MEAT LOAF SEASONING MIX: 2 bay leaves 1 tsp. Salt 1 tsp. Ground cayenne pepper 1 tsp. Ground Black pepper 1/2 tsp. Ground White pepper 1/2 tsp. Ground cumin 1/2 tsp. Ground nutmeg MAIN INGREDIENTS: 4 Tblsp. Unsalted butter 3/4 cup finely chopped onions 1/2 cup chopped green bell pepper 1/4 cup finely chopped green onions 2 tsp. Minced garlic 1 Tblsp. Tabasco sauce 1 Tblsp. Worcestershire sauce 1/2 cup evaporated milk 1/2 cup ketchup 1-1/2 lbs. Ground sirloin 1/2 lb. Ground pork 2 eggs, lightly beaten 1 cup very fine bread crumbs Combine seasoning mix ingredients in a small bowl and set aside. Melt butter in a 1-qt. Saucepan over medium heat. Add onions, celery, bell pepper, green onions, garlic, Tabasco, Worcestershire, and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and ketchup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place ground beef and pork in an ungreased 13x9-inch pan. Add eggs, cooked vegetable mixture, and bread crumbs. REMOVE BAY LEAVES. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf. Bake, uncovered, at 350° F. for 25 minutes, then raise heat to 400° F. and continue baking until done, about 35 minutes longer. Serve immediately. **This is best using both beef and pork, but can be made with beef only.** From Paul PrudhommeÂs A Louisiana Kitchen....See MoreMeatloaf --why was it too fatty & looked undercooked?
Comments (17)Ground chuck is usually 20% fat and pork shoulder will be that much as least. I'll bet you baked it in a loaf pan which didn't allow the grease to drain away. When I make meatloaf I always shape it into a mound and put it in the center of a cookie sheet or 9 by 12 casserole....that allows the grease to drain off. One of the worst meat loaves i ever had was packed into a loaf pan and any grease in the meat had to stay there...it was soft and greasy and just nasty. Can't tell you about the color....except to say maybe the glaze contributed....I have no ptoblem with very fine vegetables in my meat loaf...when my kids were little they didn't want to find and pieces of anything suspicious, so all vegetable add ins were whirred in the blender with the egg before adding. Try it again....and put it in a mound in the center of a larger pan of even on a rack.....and with that much pork....try a leaner beef mix....See Moregyr_falcon
9 years agonicole___
9 years agoprairie_rose
9 years agoarkansas girl
9 years agowildchild2x2
9 years agoglenda_al
9 years agoblfenton
9 years agoSuzi AKA DesertDance So CA Zone 9b
9 years agoSuzi AKA DesertDance So CA Zone 9b
9 years agoplllog
9 years agolast modified: 9 years agoravencajun Zone 8b TX
9 years agojaney_alabama
9 years agorob333 (zone 7b)
9 years agomarylmi
9 years agoUser
9 years agoSuzi AKA DesertDance So CA Zone 9b
9 years agochisue
9 years agolisaw2015 (ME)
9 years agomarylmi
9 years agoSuzi AKA DesertDance So CA Zone 9b
9 years agoangelaid_gw
9 years agochisue
9 years agolast modified: 9 years agoblfenton
9 years agoUser
9 years agostrawchicago z5
9 years agoarkansas girl
9 years agobob_cville
9 years agoplllog
9 years agodonna_loomis
9 years agoUser
9 years agoMarilyn Sue McClintock
9 years agoUser
9 years agocynic
9 years agoplllog
9 years agoElmer J Fudd
9 years agogyr_falcon
8 years agoplllog
8 years agoruthieg__tx
8 years agoSuzi AKA DesertDance So CA Zone 9b
8 years agovioletwest
8 years agocaroline94535
8 years agolast modified: 8 years agocaroline94535
8 years agolast modified: 8 years agoplllog
8 years agoSuzi AKA DesertDance So CA Zone 9b
8 years agogyr_falcon
8 years agolast modified: 8 years agoPKponder TX Z7B
8 years ago
Related Stories
KITCHEN DESIGN16 Practical Ideas to Borrow From Professional Kitchens
Restaurant kitchens are designed to function efficiently and safely. Why not adopt some of their tricks in your own home?
Full StoryLIFEHouzz Call: What Has Mom Taught You About Making a Home?
Whether your mother taught you to cook and clean or how to order takeout and let messes be, we'd like to hear about it
Full StoryKITCHEN DESIGNKitchen of the Week: Tiny, Fruitful New York Kitchen
Desserts and preserves emerge from just a sliver of counterspace and a stove in this New York food blogger's creatively used kitchen
Full StoryDESIGNER SHOWCASES20 Fantasyland Dining Room Designs That Delight
A wonder to behold, these incredible professionally designed rooms take everyday dining over the top
Full Story
Elmer J Fudd