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Old 10-06-2004, 10:22 PM   #11
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Originally Posted by GaArt
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Originally Posted by jkath
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Originally Posted by Michael in FtW

Tofu in my meatloaf? I would quit eating meatloaf first!!!
Amen to that! After all, if God wanted us to eat tofu, he would have made it taste like a cow.

Give it a shot! It's great for people on low carb diets.
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Old 10-06-2004, 11:45 PM   #12
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Anyone that puts Tofu in Meatloaf needs to be beheaded. Just think...MEATloaf!. Ughhhh
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Old 10-06-2004, 11:46 PM   #13
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Psiguy - I took this kind of beating over the peanutbutter and mayo sandwiches too - :oops:

A friend of mine makes this walnut, blue cheese, tofu pasta dish - it's great!!!!
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Old 10-07-2004, 03:36 AM   #14
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Psiguy - I took this kind of beating over the peanutbutter and mayo sandwiches too - :oops:

A friend of mine makes this walnut, blue cheese, tofu pasta dish - it's great!!!!
Yep. Not my fault when people don't want to try something new even if they might actually like it.
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Old 10-08-2004, 06:46 AM   #15
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Here’s my recipe for a rather grand Meat Loaf:

1½ oz. butter
½ lb. large fresh mushrooms, stems minced & caps reserved
1 large onion, finely chopped
½ med. green bell pepper
2 celery ribs, finely chopped
3 garlic cloves, finely chopped
1 Tbsp each minced fresh thyme & rosemary
1 lb. ground beef round
1 lb. ground pork
1 lb. ground veal
½ lb. bulk pork sausage
1 Tbsp. Dijon mustard
½ cup organic ketchup
1 Tbsp. Worcestershire
½ tsp. Tabasco
Salt & freshly ground pepper, to taste
3 large eggs, beaten
1 cup breadcrumbs soaked in ½ cup heavy cream
3 rashers bacon
1 oz. butter

Heat 1½ oz. butter in skillet; add mushroom stems and sauté over med. heat, stirring, about 5 min., or until most of their liquid has evaporated. Add onion, bell pepper, celery, garlic, herbs; reduce heat, cover, and simmer about 15 min., till vegetables are soft and liquid has evaporated.

Heat oven to 350°. Place the meats in large mixing bowl; add sautéed vegetables and mix lightly. Add mustard, ketchup, Worcestershire, Tabasco, salt & pepper to taste, eggs and breadcrumbs; mix with hands till blended thoroughly. Shape mixture into a frim,thick oval loaf; place it in a shallow baking or gratin dish; drape bacon over top; bake 1 hour. Remove bacon strips and continue baking 20-30 minutes longer, depending on how thick the loaf is and how crusty you want the exterior to become.

Shortly before the meat loaf is removed from the oven, heat ½ oz. butter in small skillet, add reserved mushroom caps; sauté, stirring, 2 min., or till nicely glazed. Transfer meat loaf to a large serving platter, arrange garnish of your choice over the top, and place mushroom caps around the edges.
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Old 10-08-2004, 07:29 PM   #16
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Hey I only said that tofu gives me a belly ache.. big time..

I think if you can "stomach" it... then by all means. use it.
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Old 10-08-2004, 10:36 PM   #17
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I put my Mexican Volcano Meatloaf recipe on another post many weeks ago. IF anyone wants it, I'll be happy to repost it. It adds a decidedly Mexican flair, and a bit of showmanship to the meal.

Seeeeeya; Goodweed of the North
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Old 10-10-2004, 10:46 AM   #18
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Originally Posted by Goodweed of the North
I put my Mexican Volcano Meatloaf recipe on another post many weeks ago. IF anyone wants it, I'll be happy to repost it. It adds a decidedly Mexican flair, and a bit of showmanship to the meal.

Seeeeeya; Goodweed of the North
either that or add the link to the thread where you posted it.
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Old 10-10-2004, 11:19 PM   #19
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This recipe is from my self-published (On CD-ROM) Cookbook, "You Can Be a Great Cook With Beef". So, the ingredient list can be shared, but not the text. It's copyright protected. But I like ginving this recipe to folks because it is so different. And I'm all about technique and trying different things. I also tend to get playful with food. Enjoy. :D

Mexican Volcano
You'll wow the crowds, and give yourself some idea your own
artistic ability. The flavor is South of the Border. The theme
is fun. Award winning Balderson Aged Cheddar adds flavor to
the dish while Mozzarella creates visual effect.
Your family and friends will be amazed by your creativity, and the quality of the meat-loaf. In this recipe, we use bread crumbs to increase the volume while maintaining flavor and texture. Thus, you save money without sacrificing quality.
Ingredients:
1 lb. ground beef
1/2 lb. bulk Chorizo (or Italian sausage)
1 tbs. chili powder
1/2 tbs. cayenne pepper
1/4 cup chopped fresh Jalapeno peppers
1/4 cup bread crumbs
1/4 cup ketchup
3/4 cup enchilada sauce, or salsa
1/2 cup shredded mozzarella cheese
1/4 cup Balderson 2 year old Medium Cheddar Cheese
1 large egg
Preheat the oven to 375'- F. Remove the Chorizo from its
casing. Mix together the ground beef, Chorizo, chili powder, cayenne pepper, jalapeno peppers, egg, Balderson Cheddar, and bread crumbs. Knead together until well mixed. Lightly grease a 12" square casserole dish and place the meat mixture into it.
Shape the mixture into a volcanic mountain with valleys and
cliffs. Show off your hidden artistic talents. Create a crater in the top suitable for about a 1/4 cup of sauce. Place the “volcano” into the oven, with a meat thermometer inserted to the center.
Cook for 45 minutes. Check the thermometer. When the
internal temperature reaches 175'- F., remove from the oven.
Pour the sauce into the crater, making sure that rivulets of
sauce run down the mountain sides. Place strands of Mozzarella
cheese shreds onto the rivulets and in the crater to mimic the
glowing hot lava. Place in the oven until the cheese melts
slightly. Remove from the oven and place onto a serving
platter. Slice into eight equal wedges and serve with little
men made from toothpicks and Vienna sausage and toothpicks
(half covered by lava). Make trees with Broccoli to finish the
hapless village. Your kids will love it, and your guests will
gasp with delight. (Omit the little men if you want. That
might be a bit much).


Seeeeeeya; Goodweed of the North
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Old 10-11-2004, 11:10 PM   #20
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Awesome... I wish I could make it for someone.
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