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Old 07-12-2004, 04:16 PM   #21
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make your meatloaf how u normally would but, lay it down flat spread it out..and roll up into it thin slices of ham and provalone or montery jack cheese,and i also use spinache too...its colorful and good tasting.. roll it into a log and seal the ends...bake normally...my kids love this..

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Old 07-30-2004, 07:01 PM   #22
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Apple Meat Loaf

1 lrg onion -- finely chopped
2 tbl butter
2 1/2 lb ground beef
1 1/2 cup fresh bread crumbs
2 cup apples -- peeled and cored, finely chopped
3 x eggs -- beaten
1 tbl chopped parsley
1/2 tsp ground black pepper
2 tsp salt
1/4 tsp allspice
1/4 tsp dry mustard
1/4 cup ketchup

Saute onion in butter until soft. Combine all ingredients, mixing thoroughly. Form into loaf and place in 10- x 14 inch baking pan (or pack into large, greased loaf pan). Bake at 350 degrees F. for 1 hour. Remove from oven and let sit 15 minutes before serving.
Yield: 10 servings.

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Old 09-05-2004, 04:13 AM   #23
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After 15 years of trying to make "my grandmother's" meatloaf, I finally found the solution here in Germany. I'm sure the ingredients are available in the States. This is truly a "comfort" food recipe. No cutting fat or carbo corners.

about 1.5 pounds ground beef
1/2 pounds or so ground pork
1/2 green pepper, diced
1 medium onion, diced
2 garlic cloves, crushed
Lipton's Onion Soup Mix
1 egg
3/4 cup or so of fresh breadcrumbs
3/4 cup Heinz Ketchup
salt and pepper to taste

Carmelize onions and green peppers in olive oil. Turn down burner and add garlic. Sautee garlic without burning. Set aside to cool. Mix ketchup, beaten egg, onion soup mix breadcrumbs, extra garlic powder, if desired, salt and pepper. Combine meats, ketchup mixture, carmelized vegetables, and breadcrumbs. Form into a loaf or put in loaf pan. Spread a thin layer of ketchup on top. Bake at 350F (180C) for about 1.5 hours. Cover for first half, uncover to cook ketchup on top for last bit. The measurements are estimates because I don't measure. I use a LOT of ketchup, so I'm not sure the measurements are right. If the meatloaf seems dry when combining, add more ketchup.

Enjoy! I have the measurements in metric, too, if anyone is interested. Also, since we can't get Lipton's soup mix here, I make my own to use in this recipe. All of the soup mix ingredients are easily found in a Tengelmann or similar grocery.

Edited to add: several American friends have told me that this Meatloaf tastes exactly like the meatloaf they serve at Cracker Barrel, for what it's worth.
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Old 09-05-2004, 10:58 PM   #24
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Ribbon Meatloaf

Meat mixture:
3 slices soft bread, torn into small pieces
1 cup milk
1 lb. ground beef
lb. ground lean pork
1 egg yolk
teaspoon each of black pepper, dry mustard, sage, celery salt, and garlic salt
1 tablespoon Worcestershire sauce

Cheese filling:
1 egg white, slightly beaten
1 tablespoon water
2 slices soft bread, torn into small pieces
cup shredded cheddar cheese

Preheat oven to 350.

Meat mixture: Stir together bread and milk. Thoroughly mix in remaining ingredients.

Cheese filling: Combine egg white and water. Toss lightly with breadcrumbs and cheese.

Pat one half of the meat mixture into a greased 9x5x3-inch loaf pan. Cover with cheese filling. Top with remaining meat mixture. Bake 1 hour and 30 minutes. Serves: 6-8
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Old 09-06-2004, 05:29 PM   #25
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I just can't do it with cheese.
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Old 09-06-2004, 06:16 PM   #26
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I also make mine with bison meat as we are lucky enough to get alot of it free, I mix in some ground pork or sausage to add a little fat and flavor.
Next I shape meat mixture into individual oval really rounded on top loav and bake them on a sheet pan I make extra loaves and freeze them on a pan with wax paper on bottom unbaked ,once frozen I put them in a freezer ziplock bag and put back in freezer.Now all you hafto do do is pull out amount you need let thaw a little and bake 20 -25 minutes.I have also microwaved loaves for an instant lunch.
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Old 09-06-2004, 11:46 PM   #27
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Originally Posted by Bangbang
I just can't do it with cheese.


The cheese is what makes this recipe so good. But I am OK with you not being able to do it with cheese. Variety is the spice of life.
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Old 11-01-2005, 10:41 AM   #28
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my mother in law has a really good meatloaf recipe..

...but when I've made it, it of course, is not nearly as good as when she'd made it. Only thing I remember about it that's different to me from mine is, she uses saltine crackers, garlic oil, onion oil, dried onions and shredded carrots.

I made a meatloaf the other night, probably the same night I was in here looking for a recipe for a good meatloaf. I remembered watching Calling All Cooks on the foodnetwork and saw that a lady put hard boiled whole eggs in the middle of hers and baked it that way. I did it that way. It sort of freaked out my husband who wondered what they were doing in there, but it was all right anyway. Just all right. I've since, put the entire rest of it in the Cuisinart, ground it all up including the eggs and made a pasta sauce out of it yesterday, with other ingredients obviously. Believe it or not, really, pretty good.

I've put the Claim Jumper Meatloaf recipe on other boards when this discussion came up. I have made it three times myself. It's a bit time consuming and thought provoking, usually, I just get in the pantry and unload my reg ingredients. This one makes me have to think and make sure to have the stuff on hand that's included.
But all in all, it is good and worth making at least once. Just to compare it with others and see the difference.
Claim Jumper Meatloaf

2 teaspoons vegetable oil
1 green onion, minced
2 cloves garlic, minced
2 tablespoons minced green bell pepper
2 tablespoons grated carrot
2 eggs, beaten
1 cup milk
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 pounds ground chuck
3/4 pound ground pork
1 cup bread crumbs (such as Progresso)
1/2 cup all-purpose flour
1/4 cup ketchup plus an additional 1/4 cup ketchup (for top)
Preheat oven to 350 degrees F.
Sauté green onion, garlic, green pepper, and carrot in vegetable oil over medium heat for a couple minutes.
Combine beaten eggs with milk, salt, black pepper, garlic powder, and onion powder in a medium bowl.
Mix bread crumbs and flour into ground chuck and ground pork with your hands. Add egg and milk mixture, sautéed veggies, 1/4 cup ketchup and mix it up using your hands. Get in there and squish it all around for a while. Enjoy yourself.
Press the mixture into a meat loaf pan (the kind of pan with drainage holes in the bottom) or a large loaf pan. Bake for 30 minutes, then spread 1/4 cup of ketchup over the top of the meatloaf and bake it for another hour.
Let it sit for a bit after you remove it from the oven before you slice it to serve.
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Old 11-01-2005, 10:49 AM   #29
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My Mom never used nothing but oatmeal in her meatloaves!!! If by some chance (which I think happened once or twice, growing up) that she did not have oatmeal, she used crushed saltine crackers. Yes, the oatmeal does give it a firmer, tastier texture. I promise that you will taste the meat and seasonings and not the oatmeal!!
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Old 11-01-2005, 11:18 AM   #30
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I always put cheese into my meatloaf. I tried Rachel Ray's meatloaf recipe a few weeks ago and loved it. It is one of my favorites. She made the meatloaf in muffin tins. Here is my version of her recipe.

I don't use exact measurements here

ground beef
your favorite BBQ sauce
medium salsa
celery, diced
onion, diced
green pepper, diced
bread crumbs

Mix all into bowl. Make mini loafs with sharp cheddar stuffed in the middle. Brush top with extra BBQ sauce and bake. One tip I've learned when I don't use my meatloaf pan I put toast on the bottom to absorb the oils. Just make sure it is well toasted because you don't want it sticking to the bottom of the meat.

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