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Old 05-07-2015, 09:37 AM   #1
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May 7, 2015 - What's on the table?

Grandson Josh is here with us this week ( oh my gosh, he just turned 13) and he said could I please make him some meatloaf for supper tonight. He also loves mashed potatoes with butter on them and for a vegetable its green bean casserole.

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Old 05-07-2015, 11:54 AM   #2
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Similar meal here tonight. Just bought some fresh grass fed ground beef and some potatoes for potato salad, although I will put some bakers in the oven when the meatloaf goes in the oven. Lotsa pop corn later.
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Old 05-07-2015, 01:04 PM   #3
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Here's a meatloaf variation I've had good results with.....as weird as they may seem to some. LOL
I buy frozen grass fed Highland cattle ground beef with a percentage of beef fat added. No 'medications' no hormones no finishing diet. Just off the pastureland and into the truck to be slaughtered. Anyway.
The packages are weighted at 1 pound. A package fits loosely into a bread pan.
Out of the freezer. Unwrapped. Into the bread loaf pan. Pour in whatever type of tomato sauce you wish. I like to use V8 juice. Enough to cover the ground beef. That's it.
Into a 210 F oven. Yes a 210 F oven middle rack.
In about three hours the meatloaf interior temp. is about 150-155 F. The carryover temp will reach about 160 F.
Allow to cool slice and serve.
The V8 juice has kept the meatloaf nice and moist.
Serve with baked potatoes.
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Old 05-07-2015, 01:18 PM   #4
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Would a MOD or ADMIN. please correct the date.

Burgers, beer and cole slaw for tonight's dinner.
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Old 05-07-2015, 02:53 PM   #5
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Pot stickers made with the ramp, pork, bacon filling I made last week and froze.
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Old 05-07-2015, 03:25 PM   #6
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Quote:
Originally Posted by puffin3 View Post
Here's a meatloaf variation I've had good results with.....as weird as they may seem to some. LOL
I buy frozen grass fed Highland cattle ground beef with a percentage of beef fat added. No 'medications' no hormones no finishing diet. Just off the pastureland and into the truck to be slaughtered. Anyway.
The packages are weighted at 1 pound. A package fits loosely into a bread pan.
Out of the freezer. Unwrapped. Into the bread loaf pan. Pour in whatever type of tomato sauce you wish. I like to use V8 juice. Enough to cover the ground beef. That's it.
Into a 210 F oven. Yes a 210 F oven middle rack.
In about three hours the meatloaf interior temp. is about 150-155 F. The carryover temp will reach about 160 F.
Allow to cool slice and serve.
The V8 juice has kept the meatloaf nice and moist.
Serve with baked potatoes.
A preparation like this, reminds me of that Tom T. Hall song "Ode to Half Pound of Plain Ground Round".
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Old 05-07-2015, 04:53 PM   #7
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Sorry I put the wrong date. Thanks for catching it Andy. I must also have the wrong date on my check at the store this morning.
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Old 05-07-2015, 07:57 PM   #8
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I thawed a nice pork shoulder steak this morning hoping to grill it this afternoon, with Andy's rice pilaf and green beans as sides. The wind nixed that idea - I don't mind grilling in a little breeze, but not a tornado. Hopefully tomorrow.

Fixin' to make a taco salad with the last of the grilled steak from Cinco de Mayo, and a couple of fresh picked tomatoes.
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Old 05-07-2015, 08:16 PM   #9
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My back is killing me. I took some Robax in, but it only helps a bit. Really couldn't cook, so we ordered Chinese. It was quite good. The beef with ginger was a little odd. The chef must have been in a hurry or in a lazy mood. The pieces of ginger were huge - just slices off some large ginger root. Poor Stirling thought it was some kind of Chinese mushroom, so he put a whole piece in his mouth and had a surprise.
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Old 05-07-2015, 10:05 PM   #10
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Leftovers here from yesterday's recipe testing session--chicken cottage pie.
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