"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 01-01-2012, 10:11 PM   #21
Sous Chef
 
Merlot's Avatar
 
Join Date: Dec 2011
Location: WV
Posts: 708
The best meatloaf recipe I have ever found uses a tomato sauce, vinegar, brown sugar, worcestershire, and mustard topping in place of ketchup. I think I left the egg out on one occasion and it was still delicious!
__________________

__________________
Merlot is offline   Reply With Quote
Old 01-02-2012, 01:03 AM   #22
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by hummingbird0898 View Post
Just have a quick question. Can u make meatloaf without eggs? If so does anyone have a recipe I can have?
Why do you want to leave out the eggs?

Quote:
Originally Posted by Dawgluver View Post
Talked to my mom yesterday, she admits her meatloaf is horrible (and it was, as I remember). She was giving it another try, using StoveTop stuffing mix, chopped onions, egg, etc. The one thing she insists on putting in is steak sauce. She won't do meatloaf without it. I hate steak sauce, and have the feeling that's been the deal breaker all along.
Instead of A-1 or other steak sauce try using about 1/3 to 1/2 teaspoon of Wright's Liquid Smoke per pound of beef.

I top my own meat loaf recipe with Homade (brand) chile sauce. It's a sweet relishy ketchupy sauce, but not as ketchupy as ketchup.
__________________

__________________
Greg Who Cooks is offline   Reply With Quote
Old 01-02-2012, 09:35 AM   #23
Executive Chef
 
Timothy's Avatar
 
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
Quote:
Originally Posted by Gourmet Greg View Post
It's a sweet relishy ketchupy sauce, but not as ketchupy as ketchup.
Say that real fast, five times!
__________________
Confirmed Sushi Addict
Timothy is offline   Reply With Quote
Old 03-02-2012, 07:01 AM   #24
Executive Chef
 
Join Date: Jan 2012
Location: Both in Italy and Spain
Posts: 3,425
Thanks for all the Meatloaf Posts.

I prepare my meatloaf with 1/4 ground beef, 1/4 ground pork and 1/2 pork sausage meat taken out of the casing ... I employ Ragł Emilia Romagna Bolognese sauce, Fiore Sardo ewe pecorino, Reggiano Parmesano from Parma and Egg(s) to hold it together and for the moisture ... It is very flavourful ...

I love meatloaf and have not had it for ages ... I believe it is on Lunch Carte for Saturday ... with a cream of fennel and leek gazpacho ... It is in the 60s farenheit ... and this way, leftovers as I enjoy cold meatloaf on a hero type Italian style bread ...

Kind regards.
Margi.
__________________
Margi Cintrano is offline   Reply With Quote
Old 03-02-2012, 11:54 AM   #25
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,024
Quote:
Originally Posted by Timothy View Post
Say that real fast, five times!
With or without my teeth. You have been missed.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-02-2012, 11:58 AM   #26
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,024
If you are leaving the egg out due to an allergy, then try looking at the pourable egg products in the refrigerator section at your supermarket. I think there is one product that is egg free, but acts like an egg in cooking.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-02-2012, 04:43 PM   #27
Head Chef
 
tinlizzie's Avatar
 
Join Date: Nov 2009
Location: SW Florida
Posts: 2,003
I'm no help with the egg question, but saw Ina Garten and a guest making meatloaf using panko crumbs (put through a food processor) in place of regular crumbs and adding fresh herbs. That was just a day or so ago if anyone cares to check out that recipe.
__________________
No matter how simple it seems, it's complicated.
tinlizzie is offline   Reply With Quote
Old 03-02-2012, 05:22 PM   #28
Head Chef
 
Caslon's Avatar
 
Join Date: Sep 2007
Location: Inside the fridge
Posts: 1,702
Quote:
Originally Posted by Merlot View Post
The best meatloaf recipe I have ever found uses a tomato sauce, vinegar, brown sugar, worcestershire, and mustard topping in place of ketchup. I think I left the egg out on one occasion and it was still delicious!
For me, chili sauce makes a better topping on meatloaf, not ketchup. I add it to the top of the loaf about 10 minutes before removing it from the oven.

Also, I've not used eggs in my meatloaves before. I'll try it and see if it binds the meat together better for slicing, altho that's not been that big a problem with me before, I just cut the loaf slowly and carefully so as not to have it crumble apart.
__________________
Caslon is offline   Reply With Quote
Old 03-02-2012, 05:36 PM   #29
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by tinlizzie View Post
I'm no help with the egg question, but saw Ina Garten and a guest making meatloaf using panko crumbs (put through a food processor) in place of regular crumbs and adding fresh herbs. That was just a day or so ago if anyone cares to check out that recipe.
That sounds counter productive. I thought the point of panko was to have a crispy coating.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 03-02-2012, 05:54 PM   #30
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Meatloaf is such a versatile dish. Flavorings can very from the standard salt, pepper, garlic, and onion, with some type of starchy binder and egg to hold it all together, to a combination of various ground meats, such as lamb, pork, beef, chicken, turkey, or whatever you want, with Tex/mex seasonings, or Italian seasonings, Asian, Indian, etc. And, any meatball recipe you enjoy can be modified into a meatloaf, and vice-versa. I've made meatloaf in loaf pans, in the shape of volcanoes, complete with a "crater" on top to hold the appropriate sauce for the presentation, in the form of thick patties to go on a bun or with other sides. I've even turned meatloaf recipes into tubular shapes like sausages.

Don't limit yourself to any one recipe, or shape. Take that meatloaf and become an artist with it. Mold it , shape it, change its texture, its flavor, its presentation.

Tip, I have learned from DC to add a bit of milk to my meatloaf mixture, as it also acts to bind the meatloaf together, and help it stay moist. And don't add too much starch, as it will result in a mushy meatloaf. I had professionally made meatloaf that was so mushy, you couldn't hardly eat it. The people who made it added too many breadcrumbs to the loaf. Try different fillers. Use oatmeal one time, rolled barley the next, breadcrumbs on another occasion, and even farina, or cooked rice. They all create something just a little different, with each more suited to one type of meal.

For my Asian, chicken meatloaf, I add chopped onion, and peppers, some finely diced bok choy and celery, soy sauce, garlic, 5 spice powder, and ginger. It's great served up with sweet & sour sauce.

Now I ask you, where have you ever been that serves you an Asian inspired chicken meat loaf with sweet & sour sauce?

Use meatloaf as an item to teach yourself creativity, a place to teach yourself how to take the mundane, and make it spectacular.

That my friends, is passionate cooking. And that's what I am, maybe not a phenomenal cook, but at the very least, a passionate cook.

Seeeeeeya; Chief Longwind of the North
__________________

__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Reply

Tags
other, recipe

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

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:21 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.