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Old 09-16-2006, 06:28 PM   #11
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I think it would make quite good stock also
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Old 09-16-2006, 06:29 PM   #12
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Quote:
Originally Posted by daisy
If you line the bottom of your pan with bread slices, they will absorb much of the fat, and are easily discarded when you turn the meatloaf out.
A very useful tip! Thanks a bunch!
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Old 09-16-2006, 06:29 PM   #13
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Quote:
Originally Posted by Alix
I'll try not to hijack this too badly, but I have never put veggies in my meatloaf. Is that something you do a lot of? And what veggies please?
Depends on the recipe, of course, but I've made meatloaf with onions, garlic, celery, carrots, green chilis, mushrooms, apples, and god knows what else. I'll find a recipe or two and post them for you.
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Old 09-16-2006, 06:32 PM   #14
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shama, my "mince" usually involves ground beef, pork, and veal. I think it's better tasting than just one of the above. Fairly easy to find in the U.S.
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Old 09-16-2006, 06:39 PM   #15
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Quote:
Originally Posted by mudbug
shama, my "mince" usually involves ground beef, pork, and veal. I think it's better tasting than just one of the above. Fairly easy to find in the U.S.
It probably a very stupid question...but whats veal?
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Old 09-16-2006, 06:40 PM   #16
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baby cow. Some object to using it, but it's very tender and delicious. Veal cutlets are also very good.
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Old 09-16-2006, 06:45 PM   #17
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aaah right. i knew it was baby something, lol. well i just wanted to try something a bit simple, since it was my first attempt at a meatloaf, perphaps once ive mastered a good enough meatloaf, ill be brave enough to experiment with different meats!
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Old 09-16-2006, 06:47 PM   #18
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I dont know if it would make a difference, but i cooked it in a bain marie..
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Old 09-16-2006, 06:48 PM   #19
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no need, shama. Bain maries are for custards, cheesecakes, and other delicate items.
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Old 09-16-2006, 06:54 PM   #20
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Regardless of what meat a meatloaf is made of, there's still going to be some amount of grease that will raise it's slimy face.

When I make my meatloaf, I tear a piece of heavy-duty aluminum foil that's about 6 inches longer than the length plus the height of the two short sides of the pan. I fold the foil in quarters the long way and put this in the pan. What extends beyond the short sides of the pan get turned down and under the outside.

When the meatloaf is done, I grasp the two foil "tabs" that I folded to the outside and lift the meatloaf out of the pan to rest on a platter or cutting board.

Sometimes I season my meatloaf mixture with taco seasoning, about a cup of chopped taco chips as a binder, some chopped onion and a can of drained green chilies. I spread some salsa on top while it's baking and serve it with more salsa, sour cream and chopped black olives. A little Mexi twist.

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