Did anyone else make meatloaf after the meatloaf post?
Kathsgrdn
3 years ago
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Comments (23)
Adella Bedella
3 years ago
Elizabeth
3 years agoRelated Discussions
Has anyone tried Alton Brown's meatloaf?
Comments (65)I've never used a recipe for meatloaf and wonder if anyone else makes it ad hoc every time. I start with 2 eggs, beaten, and crumbled end pieces of bread that I've saved in the freezer. I add some milk and a large squirt of ketchup. Then I put in adobo and dried oregano, basil, and thyme (sometimes I add other herb combos). I mix that up well and then add about 2 1/2 lbs. of 80 percent lean ground beef and diced onions and green bell pepper that I've sauteed in olive oil and cooled. I salt and pepper the meat, add some extra olive oil and mix it all together. I form it into a large loaf, cover it with tomato sauce and cook it in a baking dish at 375 for about an hour or slightly more. It has a lot of liquid it it when it comes out of the oven and is juicy and delicious. Sometimes I get a better do than other times but it's always very good....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 MoreRECIPE: searching for a lost meatloaf recipe
Comments (2)Just a thought, but I'm assuming it was a newish magazine so try the library because they usually have all the most popular magazines and you normally can check them out if they aren't the newest month's copy. BTW the link to the one posted above sounds really good!...See MoreRECIPE: World's Best Meatloaf
Comments (49)some notes on sharon's recipe. funny mj--i did the same thing as you and picked up a jar of sofrito before woodie told me that wasn't what i needed! we had made it twice before (without the frito) and really liked the flavor but i hadn't gotten the texture the way i liked it. i used other things for the tomatoes because we never have a can of the condensed tomato soup around. but we got it "just right" for us last night! i used 2 pounds of 90% lean ground beef and 1 pound of plain ground pork, and used a mandoline to dice the veggies (because it's a whole lot faster than i am with a knife!). for the tomato frito i used a can of progresso's tomato with basil soup (it's ready to eat which obvioulsy wouldn't be as thick as a can of condensed soup). it fit very comfortably into a 7 1/2" x 11" pryrex baking dish and was done in either 55 or 60 minutes. for us, the taste and texture were just right and i'm sure will make some great sandwiches. thanx, sharon!...See Moreci_lantro
3 years ago
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