meatloaf

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blue heaven
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2009/12/06 12:38:59 (permalink)

meatloaf

what are some of your secret ingredients for meatloaf?
#1

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    jellybear
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    Re:meatloaf 2009/12/06 12:41:41 (permalink)
    A little Cattleman BBQ sauce mixed in and Campells Tomato soup as a gravy.
    #2
    EatingTheRoad
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    Re:meatloaf 2009/12/06 13:05:36 (permalink)
    Great question!

    Oatmeal....
    http://www.epicurious.com...NING-MEAT-LOAF-1233712

    I also like to add bacon and pecans.
    #3
    agnesrob
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    Re:meatloaf 2009/12/06 13:11:10 (permalink)
    I use ground beef, pork, veal and lamb. I think the lamb adds great flavor. Most people don't even know it's one of the ingredients.
    #4
    Davydd
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    Re:meatloaf 2009/12/06 13:15:04 (permalink)
    A good meatloaf to me should be made from multiple meat sources and not just one, IMO. I always combine beef and pork as a minimum.
    #5
    Sundancer7
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    Re:meatloaf 2009/12/06 13:32:03 (permalink)
    I always include sausage, lotsa onions and garlic.
     
    Paul E. Smith
    Knoxville, TN 
    #6
    1bbqboy
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    Re:meatloaf 2009/12/06 13:57:39 (permalink)
    I don't think oatmeal is much of a secret.
    #7
    Foodbme
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    Re:meatloaf 2009/12/06 14:27:28 (permalink)
    bill voss

    I don't think oatmeal is much of a secret.


    You're right. That recipe has been on the Cylinder of Oatmeal since Roosevelt was Pres. TEDDY Roosevelt that is!
    #8
    enginecapt
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    Re:meatloaf 2009/12/06 14:39:32 (permalink)
    Don't let yer
    #9
    1bbqboy
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    Re:meatloaf 2009/12/06 14:45:14 (permalink)
    enginecapt

    Don't let yer


    I concur.
    #10
    the grillman
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    Re:meatloaf 2009/12/06 15:47:29 (permalink)
    I didn't know meatloaf had secret ingredients.    I do like to use both ground beef and pork when I can; but beef is just fine.  Breadcrumbs or oatmeal or cracker crumbs.

    Lamb and veal would be nice, too, but when I'm making meatloaf, I'm usually looking to the economy of the meal.  Those two meats would just drive the price up, IMO.


    #11
    mland520
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    Re:meatloaf 2009/12/06 16:17:05 (permalink)
    sometimes some grill seasoning, sometimes some worcestershire (?) sauce.  Always bread soaked in milk- maybe some wheat germ for added fiber,  but not always. Always at least two kinds of meat- pork, beef, and veal. Sometimes ground turkey, but not often.
    #12
    Laserwolf
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    Re:meatloaf 2009/12/07 12:55:57 (permalink)
    I've always found Meatloaf a bit boring, but recently I decided to try to spice it up a little with some Stuffed-Meatloaf ideas. Once I realized these were actually fairly common I borrowed from a few and kind of came up with my own recipe for an Italian Stuffed-Meatloaf.
     
    I mixed 1lb of Ground Beef and 1lb of Italian Sausage with some breadcrumbs, an egg, a can of Diced Tomatoes with Basil & Garlic, some Italian Seasoning, and some canned sliced Mushrooms. I then divided this in two and stuffed the two halves with lots of mozzarella and fresh spinach. Toward the end of cooking I topped it with some more Mozzaella and served it with egg noodles covered with some pasta sauce.
     
    My second attempt was a "Curried Meatloaf" and I intended on again trying to stick to the theme with maybe some lamb mixed with the hamburger and other South-Asian Spices and vegetables, but decided to just go with what I had on hand. I went ahead and went with this recipe for the loaf itself: http://allrecipes.com/Recipe/Meatloaf-with-Fried-Onions-and-Ranch-Seasoning/Detail.aspx
     
    Then when it was done I sauteed some onions and green peppers then added water and the S&B Golden Curry Sauce Mix(Awesome with Stew Beef). Once the curry was done I added the loaf to it to let it all cook together. Unfortunately I hadn't really thought this step out so I had to cut up the loaf into chunks to make sure the curry covered it all. When done I served over rice. Everyone thought it came out fairly well though it was a little ugly heh.
     
    My next meatloaf will be a Thanksgiving inspired one of ground turkey with cranberries or cranberry sauce somehow mixed in. I'm thinking maybe a cranberry glaze and a cornbread stuffing baked in the middle.
     
    I'd also like to figure out some sort of ground sirloin/blue cheese mixture with maybe sundried tomatoes and other such combos.
    post edited by Laserwolf - 2009/12/07 13:00:44
    #13
    blue heaven
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    Re:meatloaf 2009/12/07 13:25:03 (permalink)
    Wow laserwolf nice ideas...love the curry...
    #14
    appycamper
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    Re:meatloaf 2009/12/07 14:24:46 (permalink)
    i use the same mix for meatloaf and meatballs. 1 pound each of ground beef and italian sausage, small jar prego spaghetti sauce, one egg and and about 1 cup progresso italian bread crumbs. red pepper flakes if you want some heat.
    #15
    1bbqboy
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    Re:meatloaf 2009/12/07 14:26:59 (permalink)
    appycamper

    i use the same mix for meatloaf and meatballs. 1 pound each of ground beef and italian sausage, small jar prego spaghetti sauce, one egg and and about 1 cup progresso italian bread crumbs. red pepper flakes if you want some heat.


    You put the prego sauce IN the mix, or on top?
    Wouldn't that make it too goopy?
    #16
    boyardee65
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    Re:meatloaf 2009/12/07 14:27:47 (permalink)
    BACON!!!!!



    BBQ Sauce too.

    David O.
    #17
    wheels in the sky
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    Re:meatloaf 2009/12/07 15:49:25 (permalink)
    i like to add chopped onions and peppers, and top it with a mix of ketchup and brown sugar
    #18
    chefaimster
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    Re:meatloaf 2009/12/07 16:34:31 (permalink)
    I like to flatten out my meatloaf mixture out on a plastic wrap coated cookie sheet.  Spread sauteed, onions, peppers, mushroom, cheese and what not on it and roll it up like a jelly roll - stuffed meatloaf - YUM 
    #19
    Ivyhouse
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    Re:meatloaf 2009/12/07 16:37:19 (permalink)
    Heinz chili sauce
    #20
    appycamper
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    Re:meatloaf 2009/12/07 17:57:23 (permalink)

    You put the prego sauce IN the mix, or on top?
    Wouldn't that make it too goopy?




    in the mix. the bread crumbs and the egg make it set up. might take a bit more than the cup of bread crumbs but the texture going into the pan will seem a little loose. it should hold its form if you make a ball though it will be sticky to the touch. any tighter and it will be too dry when finished.
    #21
    1bbqboy
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    Re:meatloaf 2009/12/07 18:13:15 (permalink)
    cool
    #22
    SeamusD
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    Re:meatloaf 2009/12/07 18:14:17 (permalink)
    Ivyhouse

    Heinz chili sauce


    Good call! I much prefer that to regular ketchup.
    #23
    Michael Hoffman
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    Re:meatloaf 2009/12/07 19:35:35 (permalink)
    Catherine Spadaccino's Foggia Beef Roll
     
    5 pounds round steak, ground (I substitute a pound of veal for a pound of the beef)
    2 cups dry bread crumbs
    4 leaves of fresh basil, chopped
    1 tablespoon of Italian parsley, chopped
    7 fresh eggs, beaten
    1 cup grated Romano cheese
    1 1/2 teaspoons salt
    1 teaspoon freshly grated black pepper
    1 tablespoon olive oil
    4 four-inch long Italian sweet sausage links (I use two hot, two sweet)
    4 hard cooked eggs
    4slices provolone cheese
    4 cups of basic tomato sauce (recipe follows)
    1 teaspoon sugar
    1/4 teaspoon freshly ground cinnamon
    1/2 teaspoon dried oregano
    1 pound  of spaghettini
    butter
    Parmigiano Reggiano, grated
     
    Pre-heat oven to 400 F.
     
    Blend together the beef, bread crumbs, basil, parsley, beaten eggs, 1/2 cup of the Romano, salt and pepper. Spread the tablespoon of oil on the board or table where you will make the roll. (I place plastic wrap on the board first) Reserve one cup of the meat mixture for patching the roll later. Place the rest of the meat mixture on the oiled board. Flatten it out into a large oval (a rolling pin works best for this) 1/2-inch thick.
     
    Broil (or bake, or fry) the sausages.Place the sausages whole on the flat meat; place hard cooked eggs between the sausages, and surround this with the sliced provolone. Sprinkle the remaining half cup of grated Romano over everything, mill on more black pepper, sprinkle on more salt.
     
    Now, carefully roll the meat until you have a firm, tubular roll. If there are holes or open places in the roll use the reserved cup of meat to patch them.
     
    Slide the roll into a oiled pan or casserole; bake at 400-degrees until the roll is firm and brown, about 45 minutes.
     
    Meanwhile, heat the basic tomato sauce. Thicken it with two tablespoons of drippings from the meat pan, stir and simmer.
    Lower the oven heat to 300 F. Cover the beef roll with the sauce. Lightly sprinkle the roll with the sugar, cinnamon, and oregano. Bake the meat roll and sauce together for another 30 minutes, spooning sauce over the meat occasionally.
     
    Remove the meat to a hot platter and let it rest to become firm and slightly cooled for easier slicing. (Serves 6-8)
     
    Shortly before the meat is done cook the spaghettini. When it is al dente, remove it from the water with a fork or tongs, draining it over the pot and place  it in a warm bowl with butter and grated Parmigiano Reggiano and toss. Then serve the pasta in individual bowls with a spoonful of the sauce over each serving.
    Next, bring the beef roll to the table and slice it there, serving each slice on an individual plate. Pass the remaning sauce to be spooned over the meat roll.
     
    basic tomato sauce -- Pommarola
    3 pounds of very ripe plum tomatoes, peeled, seeded and diced, (or substitute an equivalent amount of canned plum tomatoes with basil leaf)
    1 clove garlic
    2 tablespoons of virgin olive oil
    1 teaspoon salt
    a liberal amount of freshly grated black pepper
    1 tablespoon of dried basil
     
    can choose to run the ripe tomatoes through a food mill rather than dice them if you choose. You should put the canned tomatoes through a mill, without the included basil leaves, which should be reserved.
     
    Peel the garlic and cut it into three pieces, then place it into a deep skillet with the olive oil and simmer it over a low flame until the garlic is just brown (don't burn it). Press the pieces of garlic flat in the pan and swish them around in the oil before removing and discarding them. Now, in a swift, definite movement (don't pour slowly or the oil will flare and geyser all over the place) dump the tomato into the pan. Add the salt and pepper, and the dried basil and the leaves from the canned tomatoes. Keeping the flame low, stir the sauce frequently with a wooden spoon until it is well blended and bubbling. (I always add a half cup of red wine.) Keep the flame low for ten minutes, then raise iot slightly, enough so the sauce is cooking well, but not bubbling all over the stove. Continue to cook in the uncovered pan until the water has evaporated and the sauce thickens. This should take about 30 minutes.
    This recipe makes seven cups.
    From The Complete Book of Pasta
    By Jack Denton Scott
    #24
    appycamper
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    Re:meatloaf 2009/12/07 19:55:58 (permalink)
    bill voss

    cool



    since the prego comes in a number of sizes it might help, too, if i'm more specific the small is somewhere around 16-18 ounces. don't have one on the shelf at the moment to check. 
    #25
    carollwdls
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    Re:meatloaf 2009/12/07 22:13:15 (permalink)
    I have several different meatloaves that I make, so the "secret" ingredients vary.
     
    One has chopped green Hatch chile in it. Beef/pork OR turkey; I'd love to add lamb & other more $$ ingredients, but meatloaf to me is a meat stretcher so I don't buy pricier meats to make any of them. My original "Mom Status Meatloaf" (named by a friend who esteemed my version) has olive oil & parmesan cheeze in it. NOT "Parmigiano-Reggiano", but "Parmesan Cheeze" ;) along with aLOT of other typical meatloaf ingredients (Progresso Italian Breadcrumbs, Cr of Golden Mushroom OR Cr of Mushroom soup, Lipton's Dry Soup mix (various), dry minced onion, granulated garlic, fresh ground black pepper, egg, parsley, chives, etc etc.... You get the idea. It is an extremely moist loaf. My Hatch chile one is usually made with ground turkey & bread softened in milk; much simpler than the Mom one... Hmmmm... all of a sudden, I'm in the mood for MEATLOAF!
    #26
    Born in OKC
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    Re:meatloaf 2009/12/08 04:27:45 (permalink)
    SHE, BlackQueen -
     
    You wrote of putting Hatch chile peppers in meatloaf and that seems a fine idea.  Do you get them fresh, frozen, or canned in Dallas, and if frozen or canned what is the brand?  About the only canned chile I've seen where I live - other than many kinds of canned jalapenos - are those dinky little cans that Old El Paso offers.
    #27
    hatteras04
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    Re:meatloaf 2009/12/08 09:12:39 (permalink)
    I did a recipe once from America's Test Kitchen that used all beef but re-created the texture of using other meats.  To accomplish this they bloomed some gelatin in water and mixed it into the beef.  I really liked it but my wife did not care for the final texture and thought it was too soft.  Soo now I am back to my standard which doesn't have any secret except that I now saute the onions, celery, and carrots until soft before mixing them in.  I used to just dump them in raw.  Still it is a family favorite and my mother in law requests it every year for her birthday.

    Oh wait, I just remebered one secret.  I put a couple of plain pieces of white bread in the bottom of the pan and set the meatloaf on top of them.  They soak up all the grease and get a little crispy during the baking.  I think the original idea was to discard the bread but it is the tastiest part.
    #28
    Foodbme
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    Re:meatloaf 2009/12/08 13:20:27 (permalink)
    hatteras04


    Oh wait, I just remebered one secret.  I put a couple of plain pieces of white bread in the bottom of the pan and set the meatloaf on top of them.  They soak up all the grease and get a little crispy during the baking.  I think the original idea was to discard the bread but it is the tastiest part.

    That's a Great Idea!
    #29
    fabulousoyster
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    Re:meatloaf 2009/12/08 13:48:51 (permalink)
    Secret? 
    Paprika, Thyme and ALLSPICE!!!
    #30
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