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Old 01-06-2011, 03:24 PM   #11
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Just drill some holes in the bottom a loaf pan, set it raised up in another pan.
The excess fat drains out.
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Old 01-06-2011, 03:29 PM   #12
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You're making a seven lb. meat loaf? Why? Two "free form" three and a half pounders would work great on a broiler pan and be much faster cooking and easier to handle.
Good luck with your party.......everyone loves meatloaf!
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Old 01-06-2011, 03:49 PM   #13
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yeah, ill prob make two separate loaves....but a single 7 pounder sounded alot more dramatic! mixing it was a chore - it was almost too big for my biggest bowl, and my hands were tired by the end

we have like 12 adults, plus two kids, so hopefully most of it will go
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Old 01-06-2011, 03:51 PM   #14
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Seven lbs you should shape it into a pig and put an apple in its mouth
That's a big meatloaf.
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Old 01-06-2011, 04:09 PM   #15
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I used to make meatloaf quite a bit, and my wife still makes it now and then on her nights to cook. I originally used the blend of veal, beef, and pork, but after making half a dozen small loaves one day (of different composition) I found that I preferred a 50/50 ratio of just pork and beef. The veal just seemed to be overwhelmed by the pork and beef every time (plus it's more expensive!). So I use trimmed Ground Chuck (~85-90%) and trimmed Ground Pork Shoulder (~85%).

That said, being me I constantly tinkered with it to bring out my favorite characteristics. My final products ended up as either salisbury-style patties that I would heavily brown and then braise in onion gravy, or I'd start adding parmesan, peppers, tomato sauce, and end up with my meatballs!

I guess whenever I'm eating meatloaf I can't help thinking how good it would be if the whole surface of my slice was covered in that brown outer goodness (and coated in brown onion gravy), or how much I was actually craving meatballs...

I think many people either consciously or unconsciously makes this connection, making sweet & sour style meatloaf or serving it with a swedish sauce for example. Of course tomato-based sauces are also the obvious popular example.

Or maybe it's just that I ate dry-as-a-shoe meatloaf growing up and have a subconscious aversion to it's loaf-form...
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Old 01-06-2011, 04:53 PM   #16
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As for me, I want nutmeg in my meat loaf. Got the idea from my friends meatball recipe. Now I don't much care for meatloaf without it.
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Old 01-06-2011, 05:07 PM   #17
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Sometimes I make my mum's recipe, modified of course, which uses beef and sometimes I make a Danish meatloaf with pork and wrapped in bacon. When I do the Danish one it's not in a loaf pan and we put potato wedges around the meat to soak up all that yummy pig fat. Mmmm.
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Old 01-06-2011, 05:45 PM   #18
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Quote:
Originally Posted by pacanis View Post
Seven lbs you should shape it into a pig and put an apple in its mouth
That's a big meatloaf.
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Old 01-06-2011, 05:45 PM   #19
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I use 1 part Cuhdigi Sausage (1/2 lb. (it's a Yooper thing)) and 2 parts 80/20 ground beef (1lb.) Add to that dried oregano, sage, diced onion, diced jalapeno, , 1 tsp. ground cumin, and 1/4 cup dried bread crumbs, 1/4 cup 2% milk, one large egg, and 1 tsp kosher salt. Form it into a mountain top, with a crater on top. Bake in the oven until it's done (165' internal temp). Remove from the oven and fill crater with enchilada sauce, and drape string cheese in the lava rivulets running down the sides. Place back in the oven and back until the cheese is melted.

If I'm feeling energetic, I'll remove the meatloaf to a platter that has been spread with refried beans. Then use steamed broccoli flowerets stuck in the beans to create a landscape around the volcano. Serve hot and steaming with a good rice dish.

I've also made this recipe with an Italian theme. The version above, I call my Mexican Volcano. The Italian inspired version is called Mount Vesuvius.

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Old 01-06-2011, 05:47 PM   #20
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Originally Posted by Goodweed of the North View Post
I use 1 part Cuhdigi Sausage (1/2 lb. (it's a Yooper thing)) and 2 parts 80/20 ground beef (1lb.) Add to that dried oregano, sage, diced onion, diced jalapeno, , 1 tsp. ground cumin, and 1/4 cup dried bread crumbs, 1/4 cup 2% milk, one large egg, and 1 tsp kosher salt. Form it into a mountain top, with a crater on top. Bake in the oven until it's done (165' internal temp). Remove from the oven and fill crater with enchilada sauce, and drape string cheese in the lava rivulets running down the sides. Place back in the oven and back until the cheese is melted.

If I'm feeling energetic, I'll remove the meatloaf to a platter that has been spread with refried beans. Then use steamed broccoli flowerets stuck in the beans to create a landscape around the volcano. Serve hot and steaming with a good rice dish.

I've also made this recipe with an Italian theme. The version above, I call my Mexican Volcano. The Italian inspired version is called Mount Vesuvius.

Seeeeeeya; Goodweed of the North

YUM, GW. Get MollyAnne to take pictures for Awesome Foods!
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