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Old 09-06-2016, 12:38 AM   #11
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I like to get the Jimmy Dean sausage when it's on sale and use half a pound of that with the ground beef.

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Old 09-06-2016, 10:28 AM   #12
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I use 3 basic mixes for my meatloaf depending on my mood:
Home ground chuck/pork
Home ground chicken/pork
Home ground buffalo - need to be careful as this is very lean meat.

I use horseradish with all.


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Old 09-06-2016, 02:37 PM   #13
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Use the Swedish meatball recipe batter, make in to a log, wrap with bacon and bake in the oven at 400 F for 35 mins.
Serve with mash.
That is what most Swedes do.. yeah one recipe 100 of uses.

I sometimes use lamb mince and add a bit of garlic, a tiny bit ground rosemary and some thyme. No bacon but instead equal amounts of soy and butter melted and brushed on top. Baked and serve with a salad, tzatziki and on pita bread.

My exhusband favorite was using the same mixture, a bag of taco spice mix, bell pepper finely chopped, chili and beans ( he never knew about the beans) and baked with two cans of salsa on the side and served with nachos and cream cheese . No veggies.
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Old 09-06-2016, 03:16 PM   #14
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Do "fatties"count as meatloaf?
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Old 09-06-2016, 04:12 PM   #15
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Originally Posted by CraigC View Post
Do "fatties"count as meatloaf?

Without question!
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Old 09-07-2016, 04:16 PM   #16
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Not a huge fan of meat loaf. I do like the 1/2 beef 1/2 boudin version however.
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Old 09-12-2016, 08:41 PM   #17
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I know that I'm late to this discussion but I made my meatloaf tonight and it was meatloaf perfection. I've tweaked this recipe enough to call it mine.

Oven @ 375
3/4 lb ground chuck
1/4 lb choriso or if you can't find it, Italian sausage.
about 1/2 c small onion diced large
about 1/2 c green pepper diced the same as the onion
8 oz salsa (I like Pace picante)
1 egg
1/3 c quick cook oatmeal. (the oatmeal is the key)

Mix it all together gently with your hands. Don't over work it. Quit when it's well mixed. Form it into a loaf shape but don't stick it in a loaf pan. Top with a mixture of ketchup, good brown mustard, and brown sugar (taste it and make it in the proportions you like. (I like way less ketchup and brown sugar and more mustard than the original recipe called for, but all three ingredients are necessary)

Pop it in the 375 oven for an hour. Take out, let rest for a bit. You will adore it.

There's something about the quick cook oatmeal that absorbs the excess moisture flavors wandering around as it cooks and then departs them to the meat. I can't figure it. I've made meatloaf all different ways but I've never before used quick cook oatmeal. This is so moist and it holds together perfectly.
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Old 09-12-2016, 11:25 PM   #18
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Sounds good, Liz - a nice spicy variation of meatloaf. Lots of good ideas here for meatloaf many different ways.

It's been fun going back through this thread, and the links to other threads. Saving this.
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Old 09-13-2016, 12:36 PM   #19
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Liz, your meatloaf sounds divine. Can't wait to try it.
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Old 09-13-2016, 12:44 PM   #20
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Low Carb/Low Fat Meat Loaf


1 onion, diced
1 bell pepper, diced
2 celery stalks, chopped
2 Tbs light olive oil
1½ cups tomato sauce
Salt and freshly ground black pepper
1 egg
¼ cup egg substitute
1 pound 90% lean ground beef
1 pound ground turkey breast
1 cup old fashioned oats
½ tsp Amoretti Garlic Oil Extract
½ tsp Amoretti Oregano Oil Extract


Sauté the onion, bell pepper, and celery in 2 Tbs of olive oil until they are soft, but not browned. Add the tomato sauce and simmer on low heat for 30 minutes, and allow to cool. Adjust salt and pepper to taste.
Preheat the oven to 375oF.

Whisk the egg, egg substitute, garlic oil extract and the oregano oil extract together in a large bowl. Combine the ground beef, ground turkey breast, and oats with the egg and mix thoroughly. Add ½ cup of the tomato sauce and combine the sauce with the meat mixture. Press the meat loaf mixture firmly into a 9- x 5-inch loaf pan, invert the loaf pan onto a broiler pan and remove the loaf pan. Bake the meat loaf in a 375oF oven for 1 hour. Slice the meatloaf into 8 servings and top each serving with 2 Tbs of tomato sauce.

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