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Old 05-20-2015, 07:33 AM   #11
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I use several splashes of soy or teriyaki sauce instead of salt. Spices include garlic powder, onion powder, dried onion, marjoram, savory and basil. If I'm out of marjoram and savory, I substitute oregano.
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Old 05-20-2015, 08:11 AM   #12
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For your Mom's meatloaf:
1 lb. ground beef
1 lb. ground pork, or ground pork breakfast sausage
1 large egg
2 tsp. salt
1 tsp. black pepper
4 cloves garlic, finely minced
1 onion, finely minced
1/8 cup whole milk
1/4 cup bread crumbs.

Chief's Mount Vesuvius Meatloaf:
1 lb. ground beef
1 lb. ground Italian Sausage
1 large egg
2 tsp. salt
1 tsp. black pepper
4 cloves garlic, finely minced
1 onion, finely minced
2 tsp. dried oregano
2 tsp. dried sweet basil
1/2 tsp. rosemary
1/2 tsp. ground thyme
1/8 cup whole milk
1/4 cup bread crumbs.
Mix well, form into a mountain-scape with a crater on top. Bake for 1 hour at 375' F.. When done, fill crater with marinara sauce until dripping down the side, and strategically place strands of string chese in the lava rivulets. Bake another ten minutes to melt the cheese.

Chief's Montezuma Meatloaf:
1 lb. ground beef
1 lb. ground Pork
1 large egg
2 tsp. salt
1 tsp. black pepper
4 cloves garlic, finely minced
1/4 cup minced jalapeno peppers
1/4 cup minced brightly colored bell pepper
1 onion, finely minced
2 tsp. chili powder
1 tsp. dried cumin
1 tsp. ground coriander
1/2 tsp. ground thyme
1/8 cup whole milk
1/4 cup bread crumbs.
Mix well, form into a mountain-scape with a crater on top. Bake for 1 hour at 375' F. When done, fill crater with enchilada sauce until dripping down the side, and strategically place strands of Queso Fresco chese in the lava rivulets. Bake another ten minutes to melt the cheese. Place the volcano onto a platter and suround with refried beans to make the ground. Place broccoli flowerettes to look like trees in your landscape. Serve hot.

Seeeeeeya; Chief Lognwind of the North
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Old 05-20-2015, 10:36 AM   #13
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I usually add some fish sauce to meatloaf.
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Old 05-21-2015, 01:08 AM   #14
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If not already mentioned, 1/4 teaspoon per pound of seasoned salt (besides the salt and pepper) and 1/2 teaspoon mustard powder per pound of hamburger.
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Old 05-21-2015, 12:12 PM   #15
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Make sure you fry a little piece before making and roasting the loaf.
In way to many instances, i had wished i thought about this before roasting.
Salt being the ingredient that needed adjustment.
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Old 05-21-2015, 12:58 PM   #16
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Salt is also a problem of mine. I tend to undersalt or not salt at all.

I can always add salt when I'm eating.
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Old 05-21-2015, 01:51 PM   #17
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Originally Posted by Zhizara View Post
Salt is also a problem of mine. I tend to undersalt or not salt at all.

I can always add salt when I'm eating.
You can certainly add salt at the table, but salt sitting on top of the food is not the same as seasoning food as it's prepared and cooked. It's not as good, imo.
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Old 05-21-2015, 02:04 PM   #18
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Salt is also a problem of mine. I tend to undersalt or not salt at all.

I can always add salt when I'm eating.
I am with you on that one. I am not a salt user. So I forget to salt when I am cooking. Unless I am reading a recipe as I go along and it says 'salt' The only two foods I can think of right now that make a difference that really need salt when preparing are mashed potatoes and water for pasta. I will reach for it when I sit down to eat if there is no salt in those two items. Otherwise I am not a salt person.
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Old 05-22-2015, 12:00 PM   #19
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Addie, I usually use lite soy sauce, sparingly, as about half of whatever salt I used to add. I love the flavor, and still keep the salt down.

So many canned goods have too much salt for me. I like it when I can find low or no salt versions.
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Old 05-22-2015, 12:23 PM   #20
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I rarely use canned goods anymore. I buy frozen vegetables as often as I can, and I find alternatives to lots of things such as making catsup, BBQ sauce and salsa from whole tomatoes. I don't claim, to be 100% can-free, but when I feel up to it, I make a low salt effort.
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