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Old 11-06-2005, 03:59 PM   #41
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I never realized how many different recipes there were for Meatloaf!

I make mine like meatballs because my family's not crazy for meatloaf and then cook it with diced tomatoes on top. Sometimes I add grated mozzarella cheese as a surprise filling.
I say surprise, because I don't do it everytime so it's a surprise when they cut into it and find out.
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Old 11-06-2005, 04:31 PM   #42
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Grandma's is the BEST.... but she won't tell... hmph. I make mine in a glass dish with about a half inch layer of stuffing on the bottom of the dish. It forms a nice "crust" on the bottom. Trick being, buy quality ground beef, and drain if too much grease pools at the bottom. Ugh, after that grease visual, I am not making meatloaf for a long time....
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Old 11-06-2005, 06:05 PM   #43
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The stuffing at the bottom sounds good.
I know what you mean about the grease. I don't make meatloaf very often either.
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Old 11-06-2005, 08:19 PM   #44
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Quote:
Originally Posted by shannon in KS
Grandma's is the BEST.... but she won't tell... hmph. I make mine in a glass dish with about a half inch layer of stuffing on the bottom of the dish. It forms a nice "crust" on the bottom. Trick being, buy quality ground beef, and drain if too much grease pools at the bottom. Ugh, after that grease visual, I am not making meatloaf for a long time....
That orange puddle on the bottom of the dish is the best part. Especially when it gets hard the next day
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Old 11-06-2005, 08:38 PM   #45
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Quote:
Originally Posted by mish
That orange puddle on the bottom of the dish is the best part. Especially when it gets hard the next day
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Old 11-06-2005, 08:42 PM   #46
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Ugh.....
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Old 11-06-2005, 10:18 PM   #47
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Quote:
Originally Posted by mish
That orange puddle on the bottom of the dish is the best part. Especially when it gets hard the next day
Double Ugh. That is why I use the leanest meat I can find.
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Old 11-22-2005, 01:56 PM   #48
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Regardless of recipe...to add a little punch to your meatloaf:

Fill the meatloaf tin with 1/2 of your mixture. Pat down and form a little groove down the middle (lengthwise). Fill this groove with high end extra sharp cheddar, then cover with a layer of fresh spinach leaves. Add in remaining meatloaf and pat down.

It doesn't add much to the overall flavor, but it's a fun surprise when serving...a little oozy cheese and a hint of green in the center! Yum!
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Old 11-23-2005, 10:18 AM   #49
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Favorite Meatloaf

This is my FAVORITE meat loaf. It's juicy and delicious:

Veal and Mushroom Meat Loaf

Servings: 6
Ingredients
4 tablespoons Butter
1/2 pound White mushrooms diced to taste
Salt and Pepper
1 medium onion minced
1 medium bell pepper chopped fine
1/2 pound Thick-cut bacon chopped
4 slices Thick-cut bacon to cover loaf
2 1/2pounds ground veal not too lean
1 cup oyster crackers crumbled
1/4 cup ketchup
1/4 cup prepared horseradish, drained
2 medium eggs lightly beaten
1 tablespoon all-purpose flour for sauce
1 cup sour cream for sauce

Directions:
Preheat oven to 350 degrees F. Melt butter in a large skillet, add onions, peppers and mushrooms. Season with salt and pepper. Cook until just softened. Take off heat and let cool.
Mince the chopped bacon in the food processor. In a large bowl, mix the bacon and veal, add the cracker crumbs, ketchup, horseradish eggs and cooled mushroom mixture. Season with salt and pepper and mix thoroughly with hands. You may test the seasoning by cooking a little of the mixture in a small saute pan.
Pack the meat in to a 2 quart loaf pan and arrange the bacon strips on top to cover loaf. Bake uncovered for approximately 1 1/4 hours or until an instand read thrermometer reads 150 degrees. Take out, drain off juices into a medium sauce pan. If you like, crisp the top of the loaf under the broiler for about 1 minute. Take out and let the loaf rest (coved with aluminum foil).
Meanwhile, melt the remaining 1 teaspoon butter in the saucepan with the meat juices over medium heat. Whisk in flour until smooth. Bring to a simmer and slowly cook until thickened. Add sour cream and cook until hot. Season with salt and pepper and serve with loaf slices.

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Old 11-26-2005, 10:38 AM   #50
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I think Sushi is on to something! I always use oatmeal in meatloaf, makes for a firmer loaf that holds together better, it seems to absorb meat juices, and YES FAT...holding in the meat flavor, for a moister, tastier loaf.
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