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Old 03-03-2012, 08:03 AM   #41
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When my husband was first diagnosed with high cholesterol I tried making meat loaves and patties from beans, then just using beans as part of it, with just some meat. They were quite tasty, but fell apart too easily. Now carbs are his major concern.
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Old 03-03-2012, 08:46 AM   #42
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I use oatmeal and some instant dry milk when I make meatloaf for my dad.
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Old 03-03-2012, 09:40 AM   #43
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I like onion in my meatloaf too, but didn't like it that some were not cooked enough, so now I use dried onion flakes.

I have saute'd them before, but I'm lazy and don't like the added step or extra grease.
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Old 03-03-2012, 10:14 AM   #44
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I saute all veg that go in my meatloaf; uncooked, they shrink and create holes in the loaf, making it difficult to slice neatly.
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Old 03-03-2012, 10:16 AM   #45
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Quote:
Originally Posted by PrincessFiona60 View Post
I saute all veg that go in my meatloaf; uncooked, they shrink and create holes in the loaf, making it difficult to slice neatly.
Even garlic?

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Old 03-03-2012, 10:35 AM   #46
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I don't use much breadcrumbs, so I'm used to having some on hand. Leftover bread gets cubed and used as filler for meatloaf.

Other fillers I use are leftover cornbread, stuffing mix, and seasoned croutons.

I'd probably use oatmeal, but the last time I tried it I guess I used too much, and didn't like the meatloaf, so I've never tried it again.

In case of the salmon patties, I used a little of the Panko because I was out of the seasoned breadcrumbs I normally keep on hand.

I liked that the Panko was unseasoned. If you didn't know it was there, you wouldn't have tasted it. I also didn't use egg to bind because it would have overpowered the salmon flavor. I used just enough mayo to hold the patties together.

I made the patties and dredged them in 1/2 chicken Shake n' Bake, 1/2 Panko (for a less salty taste). They were the most delicious and crunchy patties ever.
Here in New England we make cod fish cakes. I don't like them premade. My butcher shop sells them that way. Too salty, too over seasoned.

Simple to make. Soaked and Cleaned salted cod, flaked, S&P, 1 egg, fresh bread crumbs, toasted bread crumbs to coat with. No mayo.
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Old 03-03-2012, 10:36 AM   #47
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Originally Posted by Zhizara View Post
I like onion in my meatloaf too, but didn't like it that some were not cooked enough, so now I use dried onion flakes.

I have saute'd them before, but I'm lazy and don't like the added step or extra grease.
My excuse for everything . . . . but I am lazy. It works for me.
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Old 03-03-2012, 10:39 AM   #48
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I process the veggies that go into my meatloaf. No big uncooked chunks, even distribution and moister meatloaf.
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Old 03-03-2012, 10:42 AM   #49
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I always add a splash of milk to ground meat. It helps to make the meat tender and holds the moisture level high.

Also, anytime I go to a diner to eat, I ALWAYS order meatloaf. There is just something special about diner meatloaf. With a big pool of gravy in the middle of the volcano of mashed potatoes.
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Old 03-03-2012, 10:55 AM   #50
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Here in New England we make cod fish cakes. I don't like them premade. My butcher shop sells them that way. Too salty, too over seasoned.

Simple to make. Soaked and Cleaned salted cod, flaked, S&P, 1 egg, fresh bread crumbs, toasted bread crumbs to coat with. No mayo.
I tried the mayo instead of the egg because sometimes the egg flavor tends to overpower. This was the first time I tried it and I was very pleased with the result and will probably do it that way again. I couldn't taste the Panko or the mayo. just salmon.

The way I made fish patties (tuna or salmon) before, I used seasoned breadcrumbs and an egg. They tasted like fishy fried eggs. Yuk!

Unfortunately, I don't have cod available.
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