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Old 11-30-2004, 09:33 PM   #11
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Meat Loaf (Julia Child), (my favorite)

2 cups minced onion browned in 2 tbs oil
1 cup fresh white bread crumbs
2lbs ground lean beef
1 lb ground pork or turkey
1/2 cup beef bouillion
2 large eggs
2/3 cup grated Cheddar Cheese
1 tbs salt
1/2 tsp pepper
2 tsp thyme
2 tsp paprika
1 tsp ground allspice
1 tsp oregano
3 bay leaves for top

Toss all together, form into a loaf shape on a buttered pan. Top with bay leaves. Bake 350 1 1/2 hours till juices run clear. Let cool 30 min, serve hot with salsa or tomato sauce or cool and wrap/refrigerate for a picnic.

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Old 12-01-2004, 04:45 PM   #12
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I like my meatloaf with a lot of melted cheese.

2 cups fresh bread crumbs, dry will work
3/4 cup onion, minced
1/4 cup green pepper, minced
2 eggs
2 lbs. ground beef
2 T. horseradish sauce
2 1/2 t. salt
1 t. mustard
1/4 cup milk
1/4 catsup
16 slices american cheese

Beat eggs slightly. Add beef and other ingredients.

Layer with cheese in loaf pan ending with meat on top reserving enough cheese to cover top later. Bake 400 for 50 minutes. Remove from oven and top with cheese. Return to oven until cheese melts. Let stand a few minutes before cutting. I have also tried adding on top of the cheese ketchup 1/2 cup and 1/4 cup unpacked brown sugar.

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Old 12-05-2004, 05:33 AM   #13
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Here's my meatloaf that I'm using right now, after trying many other versions. I like it very much, though I don't know as I'll stay with it; the jury isn't in yet. Definitely plan to increase the amount of thyme, a la Julia's recipe above. (I only recently discovered how abfab thyme is with beef.) Like chez sus, I paint the top with a ketchup glaze, but my glaze has a little vinegar added: 1/2 cup ketchup, 4 T brown sugar, and 4 T vinegar. I also apply half when it goes into the oven, and the other half when it's out of the oven and resting. I also omit the saltines, in the interest of carb-cutting.

2 teaspoons vegetable oil
1 medium onion, chopped
2 garlic cloves minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup milk
1 lb ground chuck
1/2 lb ground pork
1/2 lb ground veal
2/3 cup crushed saltine crackers, about 16
1/3 cup minced parsley

For the glaze, mix all ingredients in small pan, set
aside. For the meatloaf, heat oven to 350 degrees.
Heat oil in medium skillet. Add onion and garlic;
sauté until softened, about 5 minutes. Set aside to
cool. Mix eggs with salt, pepper, thyme, mustard,
Worcestershire sauce, and milk. Add to meat in large
bowl along with crackers, parsley and cooked onion and

Mix with fork until evenly blended and mixture doesn't
stick to the bowl. If it sticks add milk. With wet
hands, pat mixture into 9x5-inch loaf shape. Place in
foil lined baking pan for easy clean up. Brush with
half the glaze. Bake until crisp, about 1 hour. Cool
at least 20 minutes and serve with the remaining
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Old 12-05-2004, 04:08 PM   #14
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Catseye..looks like we used the same source for our meatloaf, for some reason I omit the vinegar on the topping..not even sure why...
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Old 12-05-2004, 04:12 PM   #15
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chez suz - it gives the topping a great sweet/sour flavor - try it one time - it's really good!!

"Count yourself...you ain't so many" - quote from Buck's Daddy
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Old 12-05-2004, 04:22 PM   #16
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Originally Posted by kitchenelf
chez suz - it gives the topping a great sweet/sour flavor - try it one time - it's really good!!
I will try it thanks...

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