"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Thread Tools Display Modes
Old 01-10-2007, 11:08 PM   #11
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,596
Hi, Jill.

Your recipe is almost identical, to the measurement, to one made by my adoptive mother who made it back in the '60s. Yummy. Yummy. Yummy!

"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-11-2007, 07:32 AM   #12
Sous Chef
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
Stir-blue - I think you'd be wise not to try it in a slow cooker again. And...after you perfect your meatloaf, you can advance to a Meatloaf Wellington!!

The last meatloaf I made, I topped it with a mixture of Huckleberry BBQ sauce and Heinz Chili sauce (1/2 & 1/2) VERY GOOD.

cjs is offline   Reply With Quote
Old 01-11-2007, 12:02 PM   #13
Senior Cook
Join Date: Mar 2006
Location: Kansas City
Posts: 384
Stir-blue - I think you'd be wise not to try it in a slow cooker again. And...after you perfect your meatloaf, you can advance to a Meatloaf Wellington!!

Is there really such a thing as meatloaf wellington?
is your glass half full or empty? my is half full
rickell is offline   Reply With Quote
Old 01-11-2007, 03:16 PM   #14
Sous Chef
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
You bet!! I found it was more fun to make individual 'wellingtons' - roll out puff pastry; lay a meatloaf shape in center and wrap well and seal. Brush w/egg and bake till temp reaches 160 F.

The freeze well also, but must be heated in oven so crust remains crisp - and it does!
cjs is offline   Reply With Quote
Old 02-18-2007, 04:03 PM   #15
Executive Chef
LEFSElover's Avatar
Join Date: Oct 2004
Location: ...lala land..............
Posts: 3,684
Originally Posted by FraidKnot
I have a wonderful meatloaf recipe I'd like to share. First let me start off by saying I don't care for meatloaf with ketchup on the top. Fine if you do, I simply don't... but there's a surprise in this mixture

Jill's Meatloaf

2 lbs. lean ground beef
1 lb. ground pork (you can even use bulk breakfast sausage if you wish)
2 -3 Tbs. butter as needed
1 small yellow onion, minced
2 ribs celery, minced
1/2 green bell pepper, seeded and well chopped
1/2 tsp. salt
1 tsp. pepper
1/2 c. quick cooking (not instant) oats
2 eggs, beaten
1/2 c. bottled cocktail sauce
1 tsp. dried thyme
1/4 c. grated cheddar chees

Saute the vegetables in butter until tender. Add to remaining ingredients in a large mixing bowl. Smoosh it all together until well blended. (NOTE: use a large ziplock bag instead if you don't like getting ground meat all over your hands.) Form into a loaf and place on a rack in a roasting pan. Bake at 350F for 1 hour or until well browned. Let stand 5 minutes before slicing. Excellent the next day and for sandwiches.

Fraidy (aka Jill )
I just commented on someone elses meatloaf recipe that sounded especially good to me too. I will be forever in search of the perfect meatloaf. I am willing to try yours as it looks wonderful to me as well. Okay, cocktail sauce. Now what exactly is that? Is that the stuff you buy for your fish recipes or as a dip for your fish? I could make it if I'm thinking of the right stuff. It starts out with ketchup about 2/3rds and a couple of tablespoons of yellow mustard, then about one and half tablespoons horseradish and stir, it's wonderful and used to make it all the time for fish sticks or Van De Camps fish fillets. Yummy............I'll file this away Jill, thanks so much for posting. Tried and true favorites are my favorite.
...Trials travel best when you're taking the transportation known as prayer...SLRC
LEFSElover is offline   Reply With Quote
Old 02-18-2007, 04:57 PM   #16
Senior Cook
babyhuggies's Avatar
Join Date: Sep 2005
Location: British Columbia,Canada
Posts: 211
Send a message via MSN to babyhuggies
sounds good i will have to give ti a try
babyhuggies is offline   Reply With Quote
Old 02-19-2007, 12:38 PM   #17
Sous Chef
Join Date: Dec 2006
Posts: 905
Originally Posted by Vegas Girl
It sounds very tasty. I'd just like to point out that it should take more than an hour to cook a 3+ pound meatloaf. I cook my 1 1/2 pound meatloaves for an hour.
I don't think that is necessarily true ( the more than an hour). A 3 pound meat loaf might just be longer but the same diameter, and therefore will cook in the same amount of time. I make a 2+ pound meatloaf routinely, and it is done in an hour.
Candocook is offline   Reply With Quote
Old 03-09-2007, 01:15 AM   #18
Senior Cook
Join Date: Jan 2007
Location: NYC
Posts: 179
Sounds great, looks like I'll be making a baby meatloaf later today. I mean a small meatloaf of course......
Spiritboxer is offline   Reply With Quote
Old 03-09-2007, 08:05 AM   #19
Assistant Cook
Join Date: Feb 2007
Location: Sunny San Diego, California USA
Posts: 25
Originally Posted by LEFSElover
I will be forever in search of the perfect meatloaf. Tried and true favorites are my favorite.
Here are a couple of tried and true meatloaf recipes that we love:

Roasted Vegetable Meatloaf

3 small zucchini, diced
2 large red bell peppers, seeded and diced
2 medium red onions, diced
2 Tbs olive oil
1 Tbs chopped fresh rosemary
2 lbs ground beef chuck (20% fat)
2 cups finely grated mozzarella cheese (about 8 ounces)
1½ cups panko (Japanese breadcrumbs)
1 cup thinly sliced fresh basil
1 tsp.dried marjoram
1½ tsp salt
½ tsp ground black pepper
½ tsp dried crushed red pepper
1 cup ketchup, divided
2 large eggs
¼ cup dry red wine

1 Preheat oven to 450°F.
2 Combine zucchini, peppers and onions in medium bowl. Add oil and rosemary; toss to coat. Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes. Remove from oven; cool.
3 Preheat oven to 375°F.
4 Mix ground beef, mozzarella, panko, basil, marjoram, salt, pepper, dried crushed pepper, and 1 cup roasted vegetables in large bowl. Whisk ½ cup ketchup, eggs and wine in medium bowl. Add to beef mixture; mix with hands until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top.
5 Spoon ½ cup ketchup over top of loaf. Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour, 10 minutes. Remove pan from oven; let meatloaf rest 20 minutes.
6 Rewarm remaining vegetable mixture in microwave. Turn meatloaf out; cut into 1-inch-thick slices. Top with roasted vegetable mixture. Serve with mashed potatoes.

Servings: 6

Cooking Tips
*Using ground beef with a higher fat content ensures a moist meatloaf.

Turkey Meatloaf

Incredibly tender and flavorful meatloaf...

1½ cups finely chopped onion
1 Tbs minced garlic
1 tsp olive oil
1 medium carrot, peeled and cut into 1/8-inch dice
¾ lb cremini mushrooms, trimmed and very finely chopped in food processor
1 tsp salt, divided
½ tsp black pepper, divided
1½ tsp worcestershire sauce
1/3 cup finely chopped fresh parsley
¼ cup + 1 Tbs barbecue sauce, divided
1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread) (or use panko)
1/3 cup 1% milk
1 large egg, lightly beaten
1 large egg white, lightly beaten
1¼ lbs ground turkey

1 Preheat oven to 400°F.
2 Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. Add carrot and cook, stirring, until softened, about 3 minutes. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and they are very tender, 10-15 minutes. Stir in worcestershire sauce, parsley, and 3 Tablespoons barbecue sauce, then transfer vegetables to a large bowl and cool.
3 Stir together bread crumbs and milk in a small bowl and let stand for 5 minutes. Stir in egg and egg white, then add to vegetables. Add turkey and remaining ½ teaspoon salt and ¼ teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist)
4 Form into a 9x5-inch oval loaf in a lightly oiled 13x9-inch by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 Tablespoons barbecue sauce. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F., 50-55 minutes.
5 Let meatloaf stand 5 minutes before serving.

Servings: 6




SDRecipeGirl is offline   Reply With Quote


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

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:01 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.