meatloaf

The beef roll recipe above is one I have made many times  and it is terrific.  I  make  half the recipe  for just the family  but  do the whole one for company.  It is    lovely  to look at when you slice it and it "wows" guests.  This is a great company dish to serve.  It looks beautiful and tastes wonderful.

Hatteras I love bread idea!

OKC, for the Hatch green chile, I use either: fresh Hatch peppers that I buy in season, roast & freeze to use throughout the year until Hatch season rolls around again OR: When I run out of that (& I ALWAYS do!) I use Bueno brand frozen Hatch chopped green chile ~~ hot, or extra hot if I can find it. Bueno is a New Mexico company that offers chopped green Hatch in mild, hot or extra hot, also an organic chopped green Hatch and a  frozen Red Hatch puree. It is carried in a couple of stores here in DullAss including the outstanding store I work in: Central Market (Food Lover's Paradise!). I especially like the chiles in turkey meatloaf, and turkey is so tacky you don't need a binder like eggs. Bueno CAN be ordered from their website, but the last time I checked, they have an outside company that contracts the shipping, & that really kicks up the price. Maybe your local grocery store would order it if you whined & threw a hissy fit. It is FAR superior to the little canned varieties, but you could use them & maybe add chopped jalaps? Good Luck!

Didn't see it above, but does anyone put minced celery in their meat loaf?

We put our meatloaf in the smoker! We also use high quality ground beef that we get from a local grower. It doesn't get much better! Is smoke a 'secret' ingredient?

I haven't always had bread crumbs to mix in with the hamburger/sausage mixture so I've become quite adept at crushing pretzels or potato chips and my kids love it that way.

That's actually a really good idea and a really good substitute (replacement) when there are no bread crumbs in the pantry.     

.OYSTERS.................... 3 large ice cold fresh out of the shell oysters, toss them on a cutting board and mince the hell out of them with sharp knife.  ......  now mix oysters with what ever meatloaf recipe you are using...................... I like the combo of beef, pork, veal and the oysters

pokinielsen


We put our meatloaf in the smoker! We also use high quality ground beef that we get from a local grower. It doesn't get much better! Is smoke a 'secret' ingredient?

It sure is! As I've said before, I love a smokering on my meatloaf!
 

I like to chop up frozen french fries and add them as well. Don't over mix or add alot of salt. Coating in cracked pepper is good also. Using alot chopped New Mexico Green Chilis is excellent. I have also had success using shredded chedder cheese and diced jalapenos mixed right in the loaf...Russ

tusti, I use finely chopped celery. In fact, I usually put onions, bell pepper and celery (the trinity) in my food processor so you don't bite down on a hunk of vegetable, but the flavor is there.

From today's www.delish.com :
 
http://www.delish.com/recipes/cooking-recipes/meatloaf?gt1=47001

RE: turkey meatloaf with cranberries
 
I enjoy this mixture as meatballs but I think it would make a fine meatloaf too. The proportions are:
 
1 pkg ground turkey (usually a little over a pound, right?)
1 Granny Smith apple, grated with peel on
handful of dried cranberries
handful of shredded Cheddar
1 T onion powder
1 t black pepper
1/2 t salt
 
The apple and cheese shreds sort of disappear and keep the meat moist.

Made this yesterday and it was excellent I will call it Malaysian Meatloaf:

1 Large onion diced
2 Large Carrots diced
2 Medium Jalapenos diced

Saute the above ingredients until soft in a little olive oil and let cool.

In a large bowl put 2 lbs ground beef, One 6oz box Sage Stove Top Stuffing, 1 cup Yeo's Sweet Chili Sauce, (Available at any Oriental Store), 3 Eggs, Cooled sauteed vegetables, Salt and Pepper. Mix together and form a loaf. Place on a cooling rack on top of a sheet pan so moisture is below loaf during cooking. Put in a preheated oven at 350 until interior temp is 150. Then Paint loaf with MaePloy and change oven to broil and broil until it caramelizes.

MaePloy is a very sweet chili sauce also found in any oriental store.

...Russ

mbrookes
 

... In fact, I usually put onions, bell pepper and celery (the trinity) in my food processor so you don't bite down on a hunk of vegetable, but the flavor is there.

I don't use celery or green pepper, but I use onion and I agree with mbrookes -- don't want to bite down on a hunk of vegetable.  Instead of a food processor I use a box grater and grate a small yellow onion into the meat mixture.  Blends well with the meat -- I grate the onion into the bowl I will be using for the rest of the ingredients to capture the onion juice as well.

Horseradish

tusti


Didn't see it above, but does anyone put minced celery in their meat loaf?

I do in Cajun Meat Loaf - it has the holy trinity, onions, green peppers and celery (and other stuff).

Among many other ingredients, I also add Parmesean cheese, grated of course, and Poupon Mustard.

Is that the Prudhomme recipe?  It is absolutely amazing, and the best meatloaf ever-ever-ever.

 I made a meatloaf today for lunch - with smashed potatoes, green beans and cauliflower.

I used finely chopped celery and green onions, but I nuked them for about 3 minutes and then let them cool before adding the rest of the stuff - although I prefer ground round, today I used a very lean ground turkey, seasonings (mostly Weber's Gourmet Burger Seasoning) and bread crumbs. 

After mixing this lightly I divided the meat mixture in half and shaped one half into a loaf, put on cooked bacon strips and cubes of sharp Cheddar cheese  then topped it with the rest of the meat - formed it into a loaf and made an indention across the top and baked it for about 45 minutes.  Then topped it with tomato sauce and Hot & Spicy V8 Juice and French's Onion Rings -

Does this sound like a redneck meat loaf or not??  As it turns out  it was pretty good - and I'm taking a sandwich of it to work tomorrow for lunch.

txtwister

 

Is that the Prudhomme recipe?  It is absolutely amazing, and the best meatloaf ever-ever-ever.

Yes!  From Chef Paul Prudhomme's Louisiana Kitchen.  Served with Very Hot Cajun Sauce for Beef.  I agree with your judgement of it!
 
 

Mix in a can of Ro-Tel

I add Hoi Sin sauce (chinese catsup),  mushrooms and chinese garlic and chili sauce. Outstanding!

2 meatloaf hints:
 
1st from Paula Deen- take 2 slices of bread, lay them in the baking pan(I use a 9X13 pan), then place your meatloaf on the bread.  the bread soaks up the fat & juices,making a less of a mess to clean up.  Also, the juice & fat soaked bread is a wonderful guilty pleasure for the cook!
 
 
2nd- My basic recipeis :1 1/2 lbs of ground chuck(my husband only likes beef in his meatloaf), 2 eggs,2/3 c milk, 3 slices bread torn into pieces,diced onions.  Everything else varies depending on what I have on hand-catsup, chili sauce, salsa,french dressing:spices-my current favorite is montreal steak seasoning: A-1, Heinz 57, or Worchester. 
Lightly beat eggs, add everthing else except ground chuck, mix, then let sit for 5 minutes for the bread to soak, the gently mix in the chuck, too much mixing makes for a tough meatloaf.
Topping-catsup or chili sauce, brown sugar,dollop of mustard, bake 350 45 minutes.
I use this technique-eggs,milk,bread smushed together also for meatballs.
 
 

A.1. sauce is my thing for meatloaf, but I use it on everything. A friend of mine used crushed habanero Doritos instead of bread crumbs.  It was surprisingly very good.

Agnes, you gave me something to do this Saturday. That looks great!

Beef and Pork originally, nowdays ground turkey, mixed with italian bread crumbs, diced green and red pepper,eggs,ground black pepper for the meat base. Mix in 1/4 of the sauce below. If I make this just for my dad, I also mix in some canned chopped jalapeno for him.

Sauce: Large onion, mustard, few cloves of garlic, can tomato soup (originally tomato and basil), brown sugar, worcesterchire sauce,black pepper. Pulsed a few times in the FP
 
Top with sauce in the last 15-20 minutes of baking.

I like to glaze mine with BBQ sauce and brown sugar.  I don't use any starch fillers.  sweet relish, diced hard boiled eggs,  coarse shredded cheddar are some of our favorites.  A-1 sauce is usually in the mix.  Depends on what is in the frig.  I never use a loaf pan.  I always shape it like a french loaf with a groove in the top for the glaze which cooks over the whole thing as it bakes.