"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Reply
 
Thread Tools Display Modes
 
Old 10-30-2010, 03:35 PM   #11
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,887
Z, I just thought about an Italian meatloaf I used to do. 1 lb ground beef, 1/2 lb hot Italian sausage, 1/2 lb. mild Italian sausage. Italian style canned tomatoes, saute mushrooms, bell pepper, onions, lots of fresh parsley, egg and breadcrumbs. Lay rounds of sliced Mozzarella on top and pour a spiced up small can of tomato sauce over the whole thing.

Putting shoes on to go to the store.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 10-30-2010, 03:38 PM   #12
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by Kayelle View Post
Z, I just thought about an Italian meatloaf I used to do. 1 lb ground beef, 1/2 lb hot Italian sausage, 1/2 lb. mild Italian sausage. Italian style canned tomatoes, saute mushrooms, bell pepper, onions, lots of fresh parsley, egg and breadcrumbs. Lay rounds of sliced Mozzarella on top and pour a spiced up small can of tomato sauce over the whole thing.

Putting shoes on to go to the store.
I have to start a meatloaf file so I don't lose any of these suggestions...
__________________

__________________
PrincessFiona60 is offline   Reply With Quote
Old 10-30-2010, 04:33 PM   #13
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
I love meatloaf...a hot country pate in reality. And I love a meatloaf sandwich the next day!
__________________
Robo410 is offline   Reply With Quote
Old 10-30-2010, 05:19 PM   #14
Traveling Welcome Wagon
 
Join Date: Apr 2004
Location: Somewhere, US
Posts: 15,919
One time my mom put a big dill pickle in the middle of a meatloaf before baking it. It was very interesting! She did the same with a big chunk of Velveeta cheese another time. It was good too.

I make my meatloaf pretty much the same way most of the time (my mom's regular recipe), but I do like to change it a little now and then. I tried Ol' Blue's recipe that called for stove-top stuffing mix once. I didn't add the cheese, as it just seemed like way too much, but the meatloaf was excellent.

I usually (well, always, except this one time) use ground beef, but the other day I had some ground pork, so I mixed it with the same amount of ground beef and made meatloaf. In addition to egg, chopped onion, garlic, milk, and rolled oats, I added McCormick's Spicy Montreal Steak seasoning, and it gave it a nice (though small) kick.

Barbara
__________________
Barbara L is offline   Reply With Quote
Old 10-30-2010, 05:21 PM   #15
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
"I have to start a meatloaf file so I don't lose any of these suggestions..."

That's just what I'm doing. I'm making a list of ideas and combos to try.

I definitely want to try your Italian one, Kayelle, it sounds really good.

Princess, that stroganoff sounds to die for. I got that one down too,
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 10-30-2010, 05:27 PM   #16
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Good point, Barbara. Stuffing mix is a great filler, especially since they are packaged up and make no mess like cutting up bread cubes, plus the seasonings are nice. Croutons too, although it helps to smash 'em some. One especially delicious one I made using leftover Chinese fried rice. Rye bread cubes are really good too, or even the cubed up leftover pizza crusts.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 10-30-2010, 07:04 PM   #17
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Okay the hamburger is almost done except for a ping pong size lump. It looks like there's so much stuff I can make 2 loaves.

I did want to pass on a tip. If you are using cornbread, or even cornbread stuffing for filler, mix up everything else first before adding, then mix the cornbread in gently. It tastes much better if you get a lump of cornbread rather than over mixing it. It makes a big difference in the end product.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 10-30-2010, 11:14 PM   #18
Head Chef
 
Join Date: Jul 2008
Posts: 2,344
I have made Meat Loaf a million different ways, I just can't like it. YUCK!!!
__________________
PattY1 is offline   Reply With Quote
Old 10-30-2010, 11:34 PM   #19
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,390
I make a couple of different meatloaves (meatloafs?).

For one, I puree a combination of veggies (onion, bell pepper, mushroom, garlic, parsley, thyme) so there are no chunks and for the moisture they provide. I also add some grated Romano cheese and a small amount of cayenne for flavor rather than heat.

For the other I use bacon and shredded cheese and roll it up jelly roll style - delicious.

I don't sauce the top of the meatloaf with tomato or other stuff because I like it to have a crust. I shape the loaf in a loaf pan and turn it out on a sheet pan to bake "out in the open". The fat runs off and there's more crust.

Meatloaf recipes are endless. It' a matter of what you like.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 10-31-2010, 02:02 AM   #20
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
You lot are the kings of meatloaf, I only made one version before I read this, 25% rose veal mince+25% fat belly pork mince+50% beef steak mince+ chopped onion+ a handful of fresh breadcrumbs.
__________________

__________________
Bolas De Fraile is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:20 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.