"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Click Here to Login
Thread Tools Display Modes
Old 01-09-2009, 03:38 PM   #41
Senior Cook
Glorie's Avatar
Join Date: Dec 2008
Location: Washington State
Posts: 380
Instead of using tomato sauce I use steak sauce to give it a zip. Plus I add garlic too

If you ain't eatin' WHAM, you ain't eatin' HAM! - Gussie (aka Louise Beavers)
Glorie is offline   Reply With Quote
Old 01-12-2009, 03:03 PM   #42
Join Date: Jun 2006
Posts: 63
Originally Posted by Glorie View Post
Instead of using tomato sauce I use steak sauce to give it a zip. Plus I add garlic too
Believe it or not, I've never used steak sauce. I've seen A1 advertised, is it any good?

mignon is offline   Reply With Quote
Old 01-12-2009, 03:07 PM   #43
Join Date: Jun 2006
Posts: 63
I'm sure I haven't cornered the market on great meatloaf, but I received enough help here to concoct a winner, at least to my taste. Taking the advice of ANDY M and BreezyCooking, I abandoned the sissy amounts I had used the fist time and doubled virtually everything. I added 2 cloves of garlic and a pinch of dried red pepper. Not only that, I went even farther and tossed in 1 t. spoon Lawry's seasoned salt for emphasis. I still didn't use cheese maybe next time.

I want to brag a little too. I didn't like the bread crumbs in any amount I was always conscious of a cardboard taste so I left it out altogether this time. Instead, I cut the crust off some Italian bread and ran it through a blender (1+1/2 cup) and soaked it in a half cup of beer. I mixed everything but the meat first, and then combined it with the meat. It felt stiff so I added several more T. spoons of beer. When it didn't crust up well after an hour, I gave it another 15 minutes which turned out just right. I think my oven thermometer has seen betters days.
mignon is offline   Reply With Quote
Old 01-12-2009, 03:43 PM   #44
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Mignon - A1 Steak Sauce is actually a nice zippy sauce. I've used it on meatloaf & on burgers - even on french fries; never on steaks though - lol!! If you need to put A1 on a steak, you have to have one piss-poor piece of meat on your plate - lol!!!

Oh, & HURRAY FOR YOUR MEATLOAF!!! Just keep experimenting. That's half the fun of meatloaf - I don't think I've ever made exactly the same one twice!!
BreezyCooking is offline   Reply With Quote
Old 01-12-2009, 04:21 PM   #45
Master Chef
DaveSoMD's Avatar
Site Moderator
Join Date: Mar 2008
Location: Maryland
Posts: 7,033
Congratulations on your meatloaf success mignon!
DaveSoMD is offline   Reply With Quote
Old 07-02-2009, 04:32 PM   #46
Assistant Cook
Join Date: Jul 2009
Location: Oceanside, Ca
Posts: 26
Send a message via ICQ to R Hill
Originally Posted by Andy M. View Post
As you noted, the more you handle the meat the tighter it gets so you can control the tight vs. soft texture.

I would add more onion, some mushrooms, some soy or Worcestershire sauce, thyme, grated romano or parmesan cheese.

Also, I process the vegetables in a food processor until they are almost pureed. They add more moisture that way and are easier to mix into the meat. Also, they cook and give up their flavor easier when processed.

I agree don't overmix and don't skimp on the bread
R Hill is offline   Reply With Quote
Old 07-03-2009, 06:54 AM   #47
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,970
Free form vs loaf pan? I do both. I have to say I'm also a never-the-same-twice kind of cook. I've used low fat beef, three meats, and yes, in a misbegotten attempt to lower our cholesterol, beans. I sometimes do free form, but in fact my husband's favorite thing with meatloaf is sandwiches. A loaf pan makes for a neat slice to go into a sandwich. Also, if you're baking for sandwich slices later, you want the meatloaf to be really dense, almost a pate in structure.
Claire is offline   Reply With Quote
Old 07-03-2009, 08:14 AM   #48
Sous Chef
CasperImproved's Avatar
Join Date: Apr 2006
Location: Michigan
Posts: 681
Like Claire - I make it both ways also. If for sandwiches, I use the pan for sandwich fitting (I eat my meatloaf sandwiches at room temperature with a squirt of yellow mustard, and a slice of onion.

I use free form if I am just plating to go with mash & gravy as free form gives more "crust". And like Claire, I never make the same thing exactly the same way. What would be the fun in that?

If eating tasty stuff is a sin, I am certainly going south.
CasperImproved is offline   Reply With Quote
Old 07-03-2009, 09:53 AM   #49
Executive Chef
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
certainly have done it both ways, and like to use a low sided pan and shape my loaf, but not really like a loaf of bread, and not so as the pan sides hold it in. Sort of in between.
Robo410 is offline   Reply With Quote
Old 07-03-2009, 10:11 AM   #50
Head Chef
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,191
I always do mine free-form. I'm another crust fan!

"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote


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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:33 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.