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Old 05-10-2008, 06:54 PM   #1
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Meatloaf, Oh Meatloaf, where art thou?

I'm a guy so forgive me if I make ignorant remarks. I love meatloaf because I can make it last for several meals. I hate meatloaf that swims in fat. I use a 5x9 loaf pan with an inner perforated pan that allows the fat to drip into the outer pan. Today I poured off the fat and overfilled an 8 oz. cup which turned solid in the fridge. Words like very firm, super lean, unspectacular taste, unmemorable, etc., come to mind in describing my meat loaf. Thinking to add filler like dry bread crumbs to retain some fat and therefore some taste, I experimented with different amounts. No improvement. I'm on the horns of a dilemma! How can I make a tasty meatloaf.

Incidentally, I've used chuck and very lean ground round the ground round was not exactly tasteful. I've checked out the Internet and found nothing but boiler plate and repetitive drivel. I'm relying on this forum's elite ladies to straighten me out.

One other thing, I'm not interested in artistic creations or exotic ingredients from Madagascar I want to make a great BASIC meatloaf using ordinary cow meat.


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Old 05-10-2008, 06:59 PM   #2
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Hi, mignon. Sorry you're having meatloaf challenges. I've been cooking for a long time and even have a separate section in my recipe file simply for meatloaf.

Try this. Instead of using tomato sauce/juice for some of the traditional tomato additive, use salsa. Along the same lines, use crushed up tortilla chips in place of bread crumbs. These additions should perk up your meatloaf.

Another thing I like to do is to drape several slices of uncooked smoky bacon on top of the meatloaf for more flavor. I could go on and on.

And...don't forget adding garlic, chopped onions and/or chopped green pepper, too.

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Old 05-10-2008, 07:00 PM   #3
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What do you use for filler>? myself use oatmeal, I use chuck and bake it in a bread pan, then drain the grease off before it rests a bit. Yum

plus whatever katie said ! - lol
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Old 05-10-2008, 07:08 PM   #4
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If you post your recipe it would be easier to see what you are putting in your loaf and see if you are missing something etc.
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Old 05-10-2008, 07:24 PM   #5
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Originally Posted by mignon View Post
I'm relying on this forum's elite ladies to straighten me out.
Guess some of us can't help you then. So do the search yourself.
Ol-blue has posted a couple meatloaf recipes some of us are happy with. Even us non-elite and non-ladies.....
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Old 05-10-2008, 07:28 PM   #6
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Meatloaf, Oh Meatloaf, where art thou?

In my belly, who calls upon thee?
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Old 05-10-2008, 07:43 PM   #7
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I may not be elite but what the hey? It would be easier if you posted your recipe, it is always easier to figure out why the car won't go if you can see the car.

I always use a mixture of ground beef and ground pork. And if I can find it, and the cost is not prohibitive, ground veal. And always add diced onions, or for some who just don't abide anything crunchy in their meatloafs, onion powder. (By the time the stuff cooks there really isn't much of a crunch, but we all have an in law who is so picky you wish you could just nuke a slice of day old pizza for them).

Can add finely diced green/red/yellow pepper. Add Worcestershire sauce and some hot sauce. And I love Katie's idea of salsa, gotta remember that.

Can serve with a tomato based sauce or something different. And that can be as simple as a can of a gravy (am making this as simple as possible) to which a can of sliced mushrooms is added.

Just a couple of ideas. But if you post the great folks (distaff side and not) will be glad to help.
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Old 05-10-2008, 08:14 PM   #8
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I always use Tempo Meatloaf mix, because my grandmother did, and because I love it. It's just breadcrumbs and seasonings. You add an egg and a little water, mix (not TOO well - it's nice to have little balls of the mix in your meatloaf) and you have the basic recipe. I add chopped onions and garlic, and sometimes sliced mushrooms (if I want to get rid of them). My house always smells incredible when I'm making meatloaf.

Let rest for 10 minutes, and pour off the fat before slicing.

I'm not sure if Tempo is a New England-only thing or not. Where are you, Mignon?

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Old 05-10-2008, 08:18 PM   #9
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how about using ground turkey?

not he extra lean ground breast, but the other one (90% lean, i think?).

it produces very little of that scummy fat, and it's actually tough to tell the difference from lean ground beef because of all of the extra ingredients.
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Old 05-10-2008, 08:20 PM   #10
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Basic Easy Meatloaf

2 lbs ground chuck
cup ketchup
1 tablespoon mustard
2 eggs
1 sleeve crushed saltine crackers
1 pkg. onion soup mix

Form into loaf or round and put in the middle of a prepared casserole dish. Cover with foil and bake at 350 for approx. 45 minutes. Uncover and top with catsup, Bake for 15-20 more minutes. The internal temperature should be 160 degrees.

Remove from oven, cover loosely with foil, and let stand 10-15 minutes.

You can substitute BBQ sauce or spaghetti sauce for the catsup if you wish.

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