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Old 08-31-2006, 11:00 AM   #1
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Meatloaf

For various reasons my 15 year old DD has never had meatloaf ~ primarily due to a very VERY bad experience 33 years ago TODAY. 33 years ago yesterday my brother was born. Trying to be a good dad my father made the worlds worst meatloaf complete with saltine crackers and egg and ketchup on top. A whole egg. It was the worst meal I can ever remember having. Well, since that day I've not eaten meatloaf.

Well, after seeing Guy on the Food Network making a cornbread stuffed meatloaf, my daughter got curious. So I need a good recipe that I would prefer didn't include saltines ;) that I could make for my daughter and possibly eat myself.

Thanks!

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Old 08-31-2006, 11:17 AM   #2
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A whole new world --- with meatloaf!!
My favorites:
Stuffed Meatloaf Italiano
2 pounds lean ground beef
1 pound Italian sausage
1 1/2 cups plain dry bread crumbs
2 eggs, beaten
1 medium onion, chopped
1 bell pepper, chopped
3 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon oregano
1 cup pizza sauce (reserve 1/4 cup)
For The Stuffing:
1/2 pound boiled ham, sliced thin
8 ounces grated Mozzarella cheese
1 1/2 cups mushrooms (sautéed fresh, or use canned sliced mushrooms, drained)
Mix all ingredients except for the stuffing, reserving 1/4 cup pizza sauce. On a large sheet of wax paper, pat meat into a 10 x 13-inch rectangle. Arrange ham on top of meat mixture, leaving a small margin. Spread mushrooms over ham. Sprinkle cheese over all. Reserve small amount of cheese. Starting on the 13-inch side, roll meat as for a jelly roll. (Roll from shorter side for larger serving slice if desired.) Use wax paper to lift. When rolled tightly, seal edges. Place seam side down in baking pan. Brush with reserved pizza sauce. Bake 1 1/4 hours at 375º. Ten minutes before end of baking time, sprinkle reserved cheese over and finish baking. Yields 12 to 14 slices.

Spinach-Stuffed Meatloaf
2 pounds fresh spinach
2 pounds ground beef
1/2 pound ground pork
1 teaspoon freshly ground nutmeg
3 tablespoons minced onion
1/2 tsp. minced garlic
salt and pepper to taste
1 teaspoon basil
3/4 cup bread crumbs
dash of Worcestershire sauce
3/4 cup milk
2 eggs
Trim and wash spinach. Steam spinach with nutmeg . Combine other ingredients and divide into 2 equal parts. Shape into flattish loaves approximately 4 x 10 inches. Spread spinach onto one of the loaves; top with other half and press firmly. Bake at 350º for approximately 1 hour. During last 30 minutes of cooking, top with mixture of catsup, dry mustard and Karo syrup (1 cup catsup to 1/2 cup syrup and 1 teaspoon mustard).
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Old 09-01-2006, 06:55 PM   #3
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Oat meal is also a good substitute.
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Old 09-01-2006, 08:05 PM   #4
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Pizza Meatloaf

I'm one of these weird people who loves meatloaf -- I've probably made 20 or 30 different kinds, and they were all good! However, I'd recommend that you keep it simple for first-timers, especially kids -- tell them it's like a gigantic meatball.

This is one my daughter liked when she was a kid. I made it for a Sunday supper a couple of weeks ago, and it was very tasty.

PIZZA MEATLOAF

1 Egg, Beaten
1/2 Cup Ketchup
1 Tablespoon Worcestershire sauce
1 Teaspoon Salt
2 Teaspoons Dried Oregano
1/2 Teaspoon Crushed Red Pepper

1 Onion, Minced
1/2 Cup Wheat Germ
3/4 Cup Oatmeal (Uncooked)

1.5 Pounds Hamburger

6 Ounces Shredded Mozzarella

Mix first six ingredients together in a large bowl until well blended.

Add next three ingredients and mix well.

Add meat and mix with your hands (believe me, it's the only way) until just blended. Don't overwork the mixture.

Put 1/3 of meat mixture in a 9" X 5" greased loaf pan, lightly patting it flat. Top with 1/2 of the cheese. Add another 1/3 of the meat, lightly patting it flat. Add remaining cheese. Top with final 1/3 of meat and lightly pat it flat.

Bake at 350 degrees Fahrenheit for about 60 minutes, up to 20 minutes longer if the meat does not seem firm. Allow to rest for 5 to 10 minutes before cutting.

Serve thick slices of meatloaf with ketchup or Homemade Brand Chili Sauce.
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Old 09-01-2006, 10:10 PM   #5
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I love my mom's meatloaf! It's by far the best I've tasted. (of course, her food is always wonderful) But, whenever I visit, I ask her for the recipe. She has no idea what she does. argh! She's tried to write it down, but it never tastes as good as hers. I remember that meatloaf sandwiches were my favorite to take to school (she'd make them the evening before and refrig overnite to keep them cold)

I make one that's really quite good - but like mom, I eyeball it. I put all things mexican in it, like tomatoes, corn, green onions, chiles, etc. I serve it topped with sliced avos and sour cream.

I think I'd like to try the spinach one you posted, Sharon. It sounds like something my boys will love. Thanks!
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Old 09-02-2006, 08:32 AM   #6
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I have heard meatloaf horror stories but never experienced one, myself.

Someone above wrote to keep it simple for the first time, and I agree.

I use a combination of ground beef, veal and pork.
To the meat I add sauteed, diced onions. I prefer to saute them because I was trying to hide them, and they hide better in the mixture than raw onions.
Then add one egg per pound of meat, S&P to taste, and flavoured breadcrumbs.
Shape it into a loaf and place in a baking pan. Open a small can of delmonte tomato sauce. Pour it over the top, add italian seasonings, and one can of water. Sometimes I'll put quartered potatoes around the meatloaf, letting them bake in the sauce.

Bake covered till thermometer reads 120, then uncover till it reads 140. A 2 1/2 pound meatloaf should take no more than an hour.
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Old 09-02-2006, 09:18 AM   #7
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Quote:
Originally Posted by VeraBlue
I have heard meatloaf horror stories
well lets hope I`m not amongst them, tonight I`m making my 1`st ever meatloaf, and although there are a few minor modifications made in mine, essentialy it`s the same as outlined in here.
I`ve had it before as a kid when I lived in Canada, and actualy prefered it cold on a sandwitch with a pinch of salt.
my only real concern with this one is the leaness of the meat, I don`t want it swimming in meat fat, I expect it the shrink a little sure, but I don`t want the free space taken up by Heart Attack juice

although I could always pour it off over some birdseed and let it set, it`s getting close to Autumn now so they may be in for an early treat
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Old 09-02-2006, 09:39 AM   #8
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Like to add a whole bunch of the Parmesan in the can to the mixture. Find it gives it a very nice flavor.
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Old 09-02-2006, 09:42 AM   #9
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If you would rather not use some tomato based sauce in your meatloaf, try cream of mushroom soup. Dry ranch seasoning also gives a good and different taste to it.
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Old 09-02-2006, 09:53 AM   #10
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Good idea with the mushrooms!

when I was in Russia, my friends mother made something they called Cuttlets, it`s very similar to meatloaf, but she used dried wild mushrooms slightly crushed and plenty of dill.
we had these on a plate with Chili ketchup and dty bread, it was rather nice!
I`ve made similar here in the UK, but I used Mushroom Powder that I get from Fox`s Spices instead (they have an internet site also).
also, but relating to another thread, they do a great deal on Saffron too (sorry for being a little off topic).
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