Meatloaf

[+ purplekow]

The Governor of my state had the White House meatloaf as ordered by the president.

So in case Governor Christie is coming to your house, here is an easy Meatloaf recipe.

 

http://allrecipes.com/recipe/16354/easy-meatloaf/

 

Any other recipes are welcome.

Here is a nice tune to have playing during dinner.

 

and perhaps this

 

 

 

An of course Rocky Horror Show for the after dinner entertainment.

[Epigonos]

My mother's meat loaf was quite similar but the topping was very different:

1 1/2 lb. ground beef (80/20)

1 lg. egg

1 med. onion, finely chopped

1 cup Dried bread crumbs OR crushed saltine crackers

Kosher Salt & Freshly Ground Black Pepper

1 can Dawn Fresh by Giorgio Mushroom Steak Sauce

 

Mix together, by hand, the first five (5) ingredients. Shape into a circular or oblong loaf and place in a greased glass baking dish. Cover the meat loaf with the mushroom steak sauce and bake in a preheated 375 oven for approximately one (1) hour.

[MikeBiDude]

Quaker Oats was always my "go to" simple meatloaf.

http://www.quakeroats.com/cooking-and-recipe/Prize-Winning-Meatloaf.aspx

 

Paul Prudhomme (RIP) has one that's a bit more work, but spicy and good

https://www.chefpaul.com/site.php?pageID=300&view=372

 

Actually just found a better Paul Prudhomme meatloaf link, this is the way I make it, from your own spices not his name brand spice mixes. From his Louisiana Cooking book

http://www.nola.com/food/index.ssf/2015/10/chef_paul_prudhommes_cajun_mea.html

[Bearofdistinction]

The Governor of my state had the White House meatloaf as ordered by the president.

So in case Governor Christie is coming to your house, here is an easy Meatloaf recipe.

 

http://allrecipes.com/recipe/16354/easy-meatloaf/

 

Any other recipes are welcome.

Here is a nice tune to have playing during dinner.

 

and perhaps this

 

 

 

An of course Rocky Horror Show for the after dinner entertainment.

 

And Just In CASE -- You Were Never Sure of all the lyrics --

 

[MEDIA=vimeo]4843240[/MEDIA]

[Bearofdistinction]

And now for a real recipe = Aunt Franny's turkey Meatloaf -- Can Also be made into Turkey Meatballs

 

1lb Ground Turkey Breast

1lb Ground Turkey Mixed/Lean

2 Eggs

1 Large Onion Grated so that it Liquifies

1 Med Carrot - Shredded FINE

1 Small Green or Yellow Zuchini Shredded Medium

1Tsp Kosher Salt

1 Tsp Garlic Powder

2 Tsp Onion Powder

1) tbsp. Dried Parsley Flakes or Fresh Parsley

1 Tsp Dried Dill Weed or Fresh Dill chopped

3/4 Tsp Fresh Ground Mixed Pepper Blend

1/2-3/4 Cup of Rolled Oats Oat Meal

 

Mix and Form

 

Top Loaf with Seasoned Salt - Fresh Ground Pepper - Parsley

 

Bake at 375 (Preheated) for approx. 45 Minutes - until Center is Firm or Pick Comes back barely moist

remove from oven - Let set 20 minutes and slice ---

 

I usually Serve with Creamed Spinach and Pan Roasted Red Potatoes (in the same pan as the meat loaf)

 

Colorful plate - medium calories - lower fat --

[+ deej]

Meatloaf is an amazingly forgiving thing.

 

My mom didn't have a killer "recipe" for meatloaf. And truthfully, no two were ever the same.

 

She'd come home from work, throw some ground meat in a bowl with some chopped onion (if she had 'em) and other aromatics, and whatever binding ingredient she had on hand. Sometimes it was Saltines, sometimes it was just torn apart pieces of bread. Then she'd add enough milk to make the meat and the other stuff make nice with a little massaging.

 

It was imperfect as hell but somehow it always worked and we ate happy.

[+ Charlie]

Meatloaf is the only dish I ever cook from scratch. My favorite is:

 

1 lb ground beef + 1 lb ground lamb

1 egg

1 cup hand-shredded fresh bread crumbs

1 can Campbell's golden mushroom soup

half cup finely chopped onion

teaspoon of salt

teaspoon of Worcestershire sauce

 

Mix ingredients together in a bowl, put in a baking dish, put two long strips of bacon on top, bake for 75-90 minutes at 350 degrees.

 

Warning! This is not a cholesterol-free dish.

[+ purplekow]

Meatloaf is the only dish I ever cook from scratch. My favorite is:

 

1 lb ground beef + 1 lb ground lamb

1 egg

1 cup hand-shredded fresh bread crumbs

1 can Campbell's golden mushroom soup

half cup finely chopped onion

teaspoon of salt

teaspoon of Worcestershire sauce

 

Mix ingredients together in a bowl, put in a baking dish, put two long strips of bacon on top, bake for 75-90 minutes at 350 degrees.

 

Warning! This is not a cholesterol-free dish.

 

Let's face it, meatloaf is a fun and hard to ruin meal but it is more a dish of cholesterol than a cholesterol free dish.

[MikeBiDude]

Meatloaf is the only dish I ever cook from scratch. My favorite is:

 

1 lb ground beef + 1 lb ground lamb

1 egg

1 cup hand-shredded fresh bread crumbs

1 can Campbell's golden mushroom soup

half cup finely chopped onion

teaspoon of salt

teaspoon of Worcestershire sauce

 

Mix ingredients together in a bowl, put in a baking dish, put two long strips of bacon on top, bake for 75-90 minutes at 350 degrees.

 

Warning! This is not a cholesterol-free dish.

+1 on the ground lamb

[marylander1940]

+1 on the ground lamb

 

don't yinz forget to add carrots to the mix before baking it.

[mike carey]

I would add, line the baking dish with rashers of bacon before you put the meat mixture in it. And for an added touch, place boiled eggs down the centre of the meatloaf. Shells removed in case you were wondering.

[Bearofdistinction]

Meatloaf is an amazingly forgiving thing.

 

My mom didn't have a killer "recipe" for meatloaf. And truthfully, no two were ever the same.

 

She'd come home from work, throw some ground meat in a bowl with some chopped onion (if she had 'em) and other aromatics, and whatever binding ingredient she had on hand. Sometimes it was Saltines, sometimes it was just torn apart pieces of bread. Then she'd add enough milk to make the meat and the other stuff make nice with a little massaging.

 

It was imperfect as hell but somehow it always worked and we ate happy.

 

For tradition beef meatloaf I agree Deej -- It is like soup or stew whatever is in the house and is leftover goes in!

 

Turkey Meatloaf needs a lil more finesse or it tastes like and has the texture of Turkey Flavored Rice Cakes!

[+ deej]

1 lb ground beef + 1 lb ground lamb

 

When I was a kid, grocery store meat counters used to have a "meatloaf mix": one blob each of ground beef, lamb, and pork. Haven't seen it in years.

 

And BoD, turkey "meatloaf" isn't meatloaf. Turkey lacks the primary ingredient that gives meatloaf its flavor: FAT. You can partially remedy it by adding bacon fat (and then you have BACON on hand!), but if you're going to add fat why not just eat real meat in the first place?

[+ deej]

For tradition beef meatloaf I agree Deej -- It is like soup or stew whatever is in the house and is leftover goes in!

 

One winter day I bought stew meat at the grocery store and the cashier remarked that I was missing the other ingredients. She looked stunned and impressed when I replied that I was cleaning out the vegetable bin. (I was!)

[Bearofdistinction]

When I was a kid, grocery store meat counters used to have a "meatloaf mix": one blob each of ground beef, lamb, and pork. Haven't seen it in years.

 

And BoD, turkey "meatloaf" isn't meatloaf. Turkey lacks the primary ingredient that gives meatloaf its flavor: FAT. You can partially remedy it by adding bacon fat (and then you have BACON on hand!), but if you're going to add fat why not just eat real meat in the first place?

 

LOL - I stand Corrected -- Turkeyloaf!

 

As to Meatloaf Mix at the Meat Counter --

 

In Italian neighborhoods of Philly Meatloaf Mix is still in the Meat case - except it is

 

Beef--Veal--Pork

[+ deej]

Beef--Veal--Pork

 

That's probably what I'm remembering. I never actually bought the stuff. It was WAY more expensive than just using ground beef.

[mike carey]

That's probably what I'm remembering. I never actually bought the stuff. It was WAY more expensive than just using ground beef.

I've never seen anything called 'meatloaf mix' here, the only combined mince I've seen is pork and veal mince, but not recently. All the mincing (and all the packaging of cuts of meat after prepackaging became a thing*) used to be done in the store. Now our supermarkets use higher tech sealed packaging and ship it to the stores from a central facility somewhere (and all the packages are in exact half or one kilo lots rather than the random amounts in the past). The upside is that they always seem to have beef, lamb, veal, pork, chicken and turkey mince available so you can easily make whatever combination you want.

 

(*Yes, I remember when the only way you could buy meat was by telling the butcher what you want and he cut it or took the amount of whatever meat you wanted from his display counter. And in the 'nothing new under the sun' department, as well as the usual range of prepackaged meat, my local supermarket now has a smallish display counter of unpackaged meat where you ask the person to select the exact amount of the cuts of meat you want.)

[mike carey]

The upside is that they always seem to have beef, lamb, veal, pork, chicken and turkey mince available so you can easily make whatever combination you want.

*And kangaroo. I don't remember seeing crocodile or camel mince, but I have seen marinated crocodile strips!

[+ deej]

(*Yes, I remember when the only way you could buy meat was by telling the butcher what you want and he cut it or took the amount of whatever meat you wanted from his display counter. And in the 'nothing new under the sun' department, as well as the usual range of prepackaged meat, my local supermarket now has a smallish display counter of unpackaged meat where you ask the person to select the exact amount of the cuts of meat you want.)

 

Yes, most of the full-service grocers these days have the pre-packaged meats as well as the service counter, usually adjacent to the fish counter. The service counter is usually touted as "premium" quality with attendant premium prices.

[MikeBiDude]

Yes, most of the full-service grocers these days have the pre-packaged meats as well as the service counter, usually adjacent to the fish counter. The service counter is usually touted as "premium" quality with attendant premium prices.

I am extremely lucky to have a very old-school and old-country (Croatian/Italian) butcher very very near my house. It's a cornucopia of anything you could want in the reefer case, and if I don't see something I ask, and I'm consistently amazed at what they always pull from the back walk in reefer and freezer.

[mike carey]

The service counter is usually touted as "premium" quality with attendant premium prices.

Good point, I haven't checked the prices, I must do so. (I haven't bought anything from them yet.) Interestingly, chicken cuts sold at the deli counter is cheaper than the packaged chicken in the meat section. Does that mean I don't buy the packaged stuff? No, go figure!

[+ deej]

Good point, I haven't checked the prices, I must do so. (I haven't bought anything from them yet.) Interestingly, chicken cuts sold at the deli counter is cheaper than the packaged chicken in the meat section. Does that mean I don't buy the packaged stuff? No, go figure!

 

Oh, that's interesting. I'd go for the deli counter because you can buy fewer pieces than the pre-packaged stuff. When you're cooking for one it doesn't make sense to buy six chicken breasts in a package.

[BasketBaller]

Supermarkets in DC have begun to regularly carry ground lamb, which I love. And the same packager sells meat loaf mix! Beef, veal, pork in this case too.

[Epigonos]

I have a friend who was born into a very old, very wealthy Nashville, TN family. Every time I happen to mention that I'm having meat loaf for dinner she absolutely sneers and remarks that meal loaf was and is, as far as she's concerned, servants food. My family was very blue collar middle middle class and my mother prepared all meals on a budget. Steak in our household was pounded round steak cooked with onions, other common dishes were swiss steak, beef stew, fried chicken, chili and on Sunday's a beef or pork roast cooked all day with root vegetables. My dad loved pork chops (they were more fatty in those day) with boiled noodles fried in the skillet after mother removed the chops. Salmon fish cakes frequently appeared on the table for Friday dinner -- damn I hated them then and still hate them to this day. Dad was born in Slovenia and was a total meat and potato man -- he absolutely revolted the very idea of replacing potatoes with rice. What is really funny is that all of these food have become my much beloved comfort foods which I still cook quite frequently. I don't, however overcook everything as mother used to do. I have also come to love lamb which would NEVER have been seen on my mother's table.

Damn lot's of wonderful memories.

[+ deej]

I have a friend who was born into a very old, very wealthy Nashville, TN family. Every time I happen to mention that I'm having meat loaf for dinner she absolutely sneers and remarks that meal loaf was and is, as far as she's concerned, servants food. My family was very blue collar middle middle class and my mother prepared all meals on a budget. Steak in our household was pounded round steak cooked with onions, other common dishes were swiss steak, beef stew, fried chicken, chili and on Sunday's a beef or pork roast cooked all day with root vegetables. My dad loved pork chops (they were more fatty in those day) with boiled noodles fried in the skillet after mother removed the chops. Salmon fish cakes frequently appeared on the table for Friday dinner -- damn I hated them then and still hate them to this day. Dad was born in Slovenia and was a total meat and potato man -- he absolutely revolted the very idea of replacing potatoes with rice. What is really funny is that all of these food have become my much beloved comfort foods which I still cook quite frequently. I don't, however overcook everything as mother used to do. I have also come to love lamb which would NEVER have been seen on my mother's table.

Damn lot's of wonderful memories.

 

Your childhood table sounds a lot like mine.

 

Boiled noodles fried in the skillet after mother removed the chops would be known today as spaetzle.

 

And yes, the foods we enjoyed as kids become comfort foods as adults.