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Old 09-14-2004, 06:18 PM   #1
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Meat loaf

why do some reciepes call for milk. what does that do? it just sound odd , milk and beef.javascript:emoticon('')
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Old 09-14-2004, 07:32 PM   #2
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Milk just adds another layer of moisture. I have an old Italian recipe for meatballs, which calls for the bread used to be soaked in milk first.

And in the classic reicpe for 'Bolognese Sauce', there's a little heavy cream added; this recipe is to swoon for; it's almost all meat and seasoning, very little tomato.
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Old 09-22-2004, 08:21 AM   #3
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My secret to tender moist meatloaf is to mix in mashed tofu.

Take two or three pounds of beef, mix in a pound of pork sausage, a block of mashed tofu, salt, pepper, choice of herbs. Gently mix together and place in baking dishes. Cover with ketchup or bbq sauce. Bake until done. I cook until it reaches 160. Pour off fat as soon as you remove it from the oven.

This recipe is very tolerant to over cooking and even works in the microwave oven. It's almost impossible to make a dry meatloaf using this basic recipe.

I promise you that you will not taste the tofu. If you mash it enough, you won't even notice it.
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Old 10-03-2004, 07:33 PM   #4
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I soak my bread in milk also.

I can't eat tofu. It does bad things to my stomach, but that's probably a good idea.. Bacon chopped very fine is also a nice addition to meat loaf.
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Old 10-06-2004, 02:22 AM   #5
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I'm with GaArt - soak the bread in milk - like marmalady said, it just adds some moisture.

Tofu in my meatloaf? I would quit eating meatloaf first!!!
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Old 10-06-2004, 09:09 AM   #6
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To those of you who don't like to mix milk with meat, to 2lbs meat (veal and beef, no pork) add 1 cup olive oil, 1 1/2 cups water, 2 cups crumbled ITALIAN bread (day old). Aside from the addition of the onions, garlic, you can get pretty fluffy meatballs from that recipe. If you add pork, use only 1/2 cup olive oil.
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Old 10-06-2004, 03:11 PM   #7
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Quote:
Originally Posted by Psiguyy
My secret to tender moist meatloaf is to mix in mashed tofu.

Take two or three pounds of beef, mix in a pound of pork sausage, a block of mashed tofu, salt, pepper, choice of herbs. Gently mix together and place in baking dishes. Cover with ketchup or bbq sauce. Bake until done. I cook until it reaches 160. Pour off fat as soon as you remove it from the oven.

This recipe is very tolerant to over cooking and even works in the microwave oven. It's almost impossible to make a dry meatloaf using this basic recipe.

I promise you that you will not taste the tofu. If you mash it enough, you won't even notice it.
hey, that sounds good psiguyy, i'll try it the next time i make meatloaf. i like to add some grated horseradish (hmmm, maybe i'll try wasabi next time) to the meatloaf. but the tofu idea is a good one...
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Old 10-06-2004, 03:15 PM   #8
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I have a meatball recipe that calls for milk - milk also has acids in it that help tenderize the meat - I can tell a huge difference when I make a meatball recipe that does NOT use milk.
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Old 10-06-2004, 08:46 PM   #9
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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.
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Old 10-06-2004, 08:54 PM   #10
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Quote:
Originally Posted by jkath
Quote:
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.
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