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Old 08-24-2008, 05:06 PM   #21
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Originally Posted by mignon View Post
I could easily live with your Betty Crocker recipe except for the 1 cup of milk. That much milk staggers me! I make my meat loaf in one pan with holes in it that fits into an outer pan. That cup of milk would probably drain out the bottom taking all the seasoning with it. Does your loaf stay together with all that liquid?

While I don't want a leftover slab of marble for sandwiches, neither do I want leftover meatloaf that stay together. Speaking of marble, I once made a meatloaf that was so firm, it took two of us to slice it.
I make my meatloaf in a stone meatloaf-shaped pan, then I pour off the drippings from the meat. I suppose some of the milk might be there, but it's pretty firm when I put it in the pan, and it holds together beautifully after baking:
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Old 08-24-2008, 05:09 PM   #22
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ole blue has the best recipe i have ever done. many raves for it from guests. check here at d.c.

babe
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Old 08-24-2008, 06:45 PM   #23
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I will most definately second babe's suggestion...
The bacon cheseburger meatloaf Andy is making is absolutely the BEST!
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Old 08-24-2008, 08:30 PM   #24
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The bacon cheeseburger recipe was a big hit!

It went together well. Not complicated at all and it tasted great.
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Old 08-25-2008, 10:35 AM   #25
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I've never used a recipe for meatloaf, and always made it differently each time and hubby had no complaints, he would say something if it was not tasty.
My dear lady, should you ever become disenchanted with your incredibly compliant "hubby," please let me know I'll propose marriage in two seconds.
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Old 08-25-2008, 10:50 AM   #26
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...Take out the mushrooms and substitute Worcester for Soy and this recipe fulfills all my stipulations...

I'm confused.

You said your meatloaf, which you make with a certain combination of ingredients, does not please you. Then you want to go back to that same list of ingredients when someone offers a recipe that differs.

Perhaps you should consider a different combination of ingredients to find a meatloaf that doesn't make you wince.

If the stipulated list is the only option, just experiment with different quantities of the stipulated ingredients until you get what you want.
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Old 08-25-2008, 11:08 AM   #27
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I like the meat loaf recipe in The Joy of Cooking. I make the recipe but I don't make a whole loaf I make oval shaped patties about 10 ounces put the on a pan lined with wax or parchment paper then freeze when frozen I take them off pan and and put them in a ziploc. That way we can have meatloaf any time just take out thaw and bake 20-25 minutes no chance of drying out. To make them smaller like that you need to saute onions let cool and then add to mix as they wont have enough time to cook as they would in a big loaf I also like to saute with some fine diced carrots all well. Since we have a ton of Bison I don't buy very much meat at the store. At first it was lacking some flavor so now I add some Falafel mix in to the meat it works great with turkey meat loaf as well. I find I don't need as many eggs as the recipe calls for either.
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Old 08-25-2008, 11:39 AM   #28
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I'm confused.

You said your meatloaf, which you make with a certain combination of ingredients, does not please you. Then you want to go back to that same list of ingredients when someone offers a recipe that differs.

Perhaps you should consider a different combination of ingredients to find a meatloaf that doesn't make you wince.
Your post forced me to re-examine my views and to ultimately conclude you are right. I seem to have an unconscious notion of what should be in a meatloaf and every time I make a meatloaf with only a slight shuffle of ingredients, I get the same unhappy result (hasn't it been said that to keep repeating a behavior and expecting different results, is insanity?).

When I see an ingredient that seems odd to me, I reject the whole recipe. I know now that either I must forget about making a meatloaf, or give proven recipes a chance. Incidentally, as an example of why I flunk as a cook: at one time, I thought wine should be an ingredient of meatloaf. It took awhile for me to discover that I didn't like wine in meatloaf, but I kept trying to improve the meatloaf without rejecting the wine!

I've gotten a great collection of recipes thanks to this form. I intend to methodically and meticulously try each one and go from there.
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Old 08-25-2008, 11:46 AM   #29
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I'm the same way to a degree mignon. I have gotten used to my meatloaf the way I make it. I, however, am pleased with the recipe I have. BUT, with all this talk of Ol' Blue's recipe I might have to make that one. I don't like bacon on burgers so I am curious as to how it will be in this meatloaf. I think it overpowers things. BUT, I will make it as Ol' Blue has written it 'cause I know all these people that have made it have EXCELLENT taste in food!!!!!
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Old 08-25-2008, 11:56 AM   #30
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mignon, Your issues with coming up wiith a great meatloaf recipe are not uncommon. That you recognize it is a great step forward. You deserve credit for wanting to improve!

Test the effect of a certain ingredient buy preparing a meatloaf recipe leaving out that ingredient and spliy the loaf in half. Mix the ingredient to be tested into one half of the mix and bake them side by side. You can then do a taste test and compare. Keep notes on what you did so you can repeat it once you find it.

Good luck.
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