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Old 10-10-2007, 08:37 PM   #1
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ISO Meatloaf Recipe

I cook a lot of things but one thing has me stumped - I need a good no fooling Meatloaf recipe. I have tried to make it the way my mom makes it--never works.

Come on--hit me with a great recipe!

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Old 10-10-2007, 08:44 PM   #2
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Whoa, Jeff. I have a separate section in my recipe file just for meatloaf. I'll have to look into my cards and see what you might like. I even make meatloaf in my crock-pot. Give me a day or so and I'll either post here or email some recipes for you.
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Old 10-10-2007, 08:49 PM   #3
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Jeff, you should search this site for meatloaf. Tons of recipes.
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Old 10-10-2007, 09:27 PM   #4
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Use turkey or beef. I don't measure - just go by feel.

Mozzarella-Spinach Stuffed Loaf

1 1/2 - 2 lbs pounds ground turkey or beef
1 10-oz pkg frozen chopped spinach, thawed, squeezed dry
1/2 cup minced onion
1/2 cup seasoned bread crumbs
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
1-2 eggs, beaten
salt and ground black pepper, to taste
4 ounces fresh mozzarella, cubed (shredded mozzarella works too)
A dash of chili powder - optional

Mix above ingreds together & bake for 45 min to 1 hour in preheated 375 oven. Let stand about 10 mins & serve.

Topping
2 tablespoons ketchup
2 tablespoons Dijon mustard

Combine above and spread over loaf. If you have some marinara hanging around - pour a little over the loaf instead.
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Old 10-10-2007, 11:05 PM   #5
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On PBS TV called Americas kitchen they had a whole show about meat loaf. there version is rather detailed but I made it and it was fantastic worth all of the fuss. I think I have it on file if I do I will post it just for you. I just checked. I don't have it. So
Sorry
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Old 10-11-2007, 12:52 AM   #6
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jeff, i don't have a recipe, just a tip.

we started using an onion called a new york bold in our meatloafs, New York Bold Onions , and it makes all of the difference in the world.

the onion gives it great flavor while retaining it's texture.
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Old 10-11-2007, 06:55 AM   #7
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I have been using Betty Crocker's recipe for years: Savory Meat Loaf Recipe from Betty Crocker

The only thing is I never use lean ground beef, always ground chuck or ground round. DH once brought home some ground sirloin for meatloaf and it was very tight and dry.

After baking, I take it out of the oven and pour off the drippings so they don't redistribute in the meat. It stays nice and juicy but not too fatty. I just keep enough of the drippings to make gravy with. HTH.
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Old 10-11-2007, 09:22 AM   #8
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I feel like an idiot----I'll do a search......
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Old 10-11-2007, 09:36 AM   #9
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Quote:
Originally Posted by Jeff G. View Post
I feel like an idiot----I'll do a search......
Don't feel bad It's easy to find 1,000 recipes for anything online - it's not so easy to decide which one to try. Sometimes it helps to get a recommendation from someone who really likes their recipe.
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Old 10-11-2007, 11:22 AM   #10
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Wait, wait, come a little bit closer, so I could hit you harder.

In all the truth i do not make meatloaf either. Just doesn't taste good without pork.
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