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Old 09-05-2016, 09:04 PM   #1
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Meatloaf, anything new?

after thirty years of maraige..

my spuose told me last night 'your meatloaf is awfull.."

I understand that our tastes change over the years, and been making my meatlofe off the dry soup box for all these years..

should I add some horse radish or some thing..

Eric, Austin Tx.

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Old 09-05-2016, 09:18 PM   #2
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You don't need a dry soup box to make meatloaf. There is an endless supply of meatloaf recipes in the world today. You can search this site and find some really great ones.

ISO - Best meatloaf recipe you know
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Old 09-05-2016, 09:45 PM   #3
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Omigosh! Only one version of meatloaf all those years? I have a separate section in my recipe file just for meatloaf.

One of our favorites is Mexican-style, which is seasoned with taco seasoning and moistened with salsa. Crushed taco chips are used as a binder. Pretty darn good.

That's just one of many but it's the first one that comes to mind.
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Old 09-05-2016, 09:48 PM   #4
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Meatloaf, anything new?

This has been very popular on DC for years:

Bacon Cheeseburger Meatloaf Recipe
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Old 09-05-2016, 10:25 PM   #5
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The bacon cheeseburger meatloaf is outstanding. However, I use a pound of bacon in the recipe.
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Old 09-05-2016, 11:08 PM   #6
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Hi Eric. You're likely to find a billion recipes and ideas for meatloaf here! What was it that your love didn't like about it?

I LOVE meatloaf and make it pretty often. I usually go by one egg and about a quarter cup filler (oatmeal, dry bread crumbs, or fresh bread crumbs) per pound of meat. A good amount of salt and pepper for seasoning, a couple dashes of worcestershire sauce, and a little bit of chili sauce. I love bell peppers and onions, so I add quite a bit of those into the mix.

I shape it into a loaf and put it in a baking dish rather than stuff it in a loaf pan, so the heat can go all around it. About the last 20 minutes or so, I top with a layer of chili sauce.

One of the main reasons I make meatloaf is for the leftover sandwiches.

Here's one I made a few months ago. It was fresh out of the oven so it didn't have time to set up much, but the leftovers sliced up nice for great sammies for the next few days.
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Old 09-05-2016, 11:09 PM   #7
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This is my meatloaf recipe. DH loves it.

1 pound lean ground beef
1/2 pound ground pork
1 cup milk
1 cup bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh sage leaves or 1/4 teaspoon dried sage leaves
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon pepper
1 garlic clove, finely chopped or 1/8 teaspoon garlic powder
1 egg
3 slices bread, torn into small pieces
1 small onion, chopped (1/4 cup)
1/2 cup catsup, chili sauce or barbecue sauce

Heat oven to 350°F. Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan, 8 1/2×4 1/2×2 1/2 or 9x5x3 inches, or shape into 9×5-inch loaf in ungreased rectangular pan, 13x9x2 inches. Spread catsup over top. Bake uncovered 1 1/2 hours.
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Old 09-05-2016, 11:32 PM   #8
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Here's a twist a friend of mine shared with me:

Chicken/Turkey Parm Meatloaf

Ground chicken breast and ground chicken or turkey

(breast has almost no fat, "regular" ground chicken had 30 or 40% fat used 50/50 for a lean/ fat of 80/20 )

½ C Italian bread crumbs / lb
1 egg / lb
½ c marinara / lb
1 med onion diced / lb
2 cloves garlic or 3T roasted garlic / lb

Cook ½ onion and minced garlic in 1T butter and evo with a dash of Marsala cook on low 20-30 mins to roast
add rest fresh onions to the mix
½ C Provel cubes / lb (have also used Manchego, Asiago or Provolone)
½- C grated Romano /lb
¼ C Ricotta / lb
Italian Parsley 1/2C /lb
Fresh Basil to taste
Seasoned pepper and salt
Dash white Worcestershire


I mix everything except the meat together first then add the meat and adjust if necessary
The poultry will seem wet, don't fret! it's meant to be moist and will come together nicely during cooking
Put into loaf pans coated lightly with evo
Brush top with evo cover with foil for 45 minutes @ 375
Remove foil top with marinara cook for additional 30 minutes
Check temperature
top with Italian 6 cheese blend return to brown cheese.
Cook to internal temperature of 155-160
Let rest for 20-30 minutes before cutting

Serve with fresh pasta and roasted veggies top with marinara

Makes great meatballs too bake@ 400

alt topping
= parts panko and finely grated Parmesan cheese olive oil to moisten

Using your fingers, combine 1/3 cup of the panko, 1/3 cup of the Parmesan, and the measured 1T olive oil in a small bowl until evenly moistened
Sprinkle the panko-Parmesan mixture evenly over the tops of the meatloaf and gently press to adhere.

(I like the ground turkey best with the cheese topping )
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Old 09-05-2016, 11:55 PM   #9
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The recipe that I use the most for meatloaf as well as meatballs is this:

½ lb. each, ground Beef, Pork
(I use Bulk Hot Italian Sausage for even more flavor)
and Veal (also look in the market for “Meatloaf Mix”)

½ C. Fresh Bread Crumbs (if you must, use the stuff in the blue can from the store)

1 Large Egg, beaten

1 Tbsp. dried Oregano

2 Garlic cloves, minced

4 Tbsp. Flat Leaf Parsley, chopped

Just enough Milk to moisten the bread

S&P to Taste

About 4-5 strips of Thick Cut Bacon

Preheat the oven to 350⁰F.

Line a 1/4 sheet pan with Aluminum Foil.

In a large bowl, combine the bread crumbs, herbs and spices.
Add just enough milk (or half and half, whatever you have) to moisten the bread, and mash it all up with a fork.
Mix in the beaten egg.
With impeccably clean hands, gently combine the meat with the bread mixture.
Shape into a loaf form on the sheet pan and then enrobe with the BACON.

Bake for 1-1 1/4 hours until the internal temperature reads 160⁰F or the bacon is crisp.


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{serving suggestion: with Roasted Potatoes and TJ's Soycutash}
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Old 09-05-2016, 11:59 PM   #10
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Instead of just using ground beef, try 2 parts ground beef, 1 part ground Italian sausage. The spices in the sausages give it a zing, and the additional fat keeps it moist.

Another thing I do is make my own red sauce instead of putting ketchup on top.
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