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Old 07-07-2013, 10:52 PM   #31
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We make an oval meatloaf on a pan surrounded by potatoes too. We cover the meatloaf with bacon and chill the leftovers. They slice up really nicely.

It might also be because I use flour instead of bread crumbs in this meatloaf and beat it really well.
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Old 07-08-2013, 08:32 AM   #32
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I like the one egg and less catsup answer. Never mix it with an electric mixer, just your hands until it is well combined.
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Old 07-08-2013, 08:44 AM   #33
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When I am making a meatloaf for sandwiches I make it in a loaf pan. When I take it out of the oven I put another loaf pan on top of it and weight it down with a frying pan or a couple of cans of vegetables. When it is cool I put it in the refrigerator overnight, with the weights in place. This process forces out much of the fat and makes a dense meatloaf that slices similar to deli cold cuts.

Try it on onion rye bread with Russian dressing, lettuce, tomato and onions!
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Old 07-08-2013, 11:28 AM   #34
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I only make meatloaf about once a month, but I am looking forward to it now, to try out my new tricks I've learned. I will use less egg and less ketchup, although I do like the flavor that the ketchup adds. I will make it in a loaf pan and cook the potatoes and tomato soup in another pan at the same time.

I have a meatloaf recipe of my mother's that she used to make in a frying pan on top of the stove. She put the meatloaf in the frying pan with tomato sauce and let it simmer with a lid. I don't recall if she used canned sauce or if it was a sauce she made herself. I think she did this because she didn't like the outside to get hard, but that is one of the things I like about meatloaf. I have to bake it at least part of the time uncovered so it gets a little crunchy on the top.
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Old 07-11-2013, 04:34 PM   #35
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Are you baking it in a loaf pan? If so, DON'T DO THAT ANY MORE!

Form it in a loaf pan, but then remove your meat loaf from the pan and bake it inverted on a broiler pan with a grate.



The outside will crust up to hold it together, and most of the fat will drain off through the grate into the broiler pan to keep it from being soggy.


Before I discovered this method, I used to put a bunch of folded up paper towels on the bottom of the loaf pan to absorb the grease. Before you ask, no, I never had the paper towels catch fire.
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Old 07-11-2013, 07:12 PM   #36
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I might try the broiler pan. I have one of those double loaf pans that have the holes in the bottom for the grease to drain into the lower pan. When made meatloaf the first time I had it in a loaf pan with nothing on top of it. That's how my mother used to do it. My friend came over and told me I had to put a lid on it so I put foil over it. But I like the crust that forms from not having it covered. I guess everyone does it different.
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Old 07-12-2013, 02:23 AM   #37
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I have two creative loaves that I like to make. The first one, I call it a Mexican Volcano. I use a mixture of ground beef, and a spicy sausage such as chorizo. I then add an egg, some breadcrumbs, a bit of milk, and season it with mild and hot diced peppers, diced onion, cumin, cilantro, coriander, and garlic. I form it into a mountain, with a crater on top. I do this on a foil lined jelly-roll pan. I stick a meat thermometer in it and roast in a 400' oven until the thermometer reads 160 F. I then remove it from the oven, sop up the grease with paper towels, and then put enchilada sauce into the crater until it spills over the top like hot lava. Then, I place bits of shredded Monterrey Jack cheese into the "lava" rivulets to mimic glowing lava. I put it back into the oven for another ten minutes to melt the cheese, and get the sauce hot. To make it even more spectacular, I spread re-fried beans over the pan, and stand broccoli flowerettes in the beans, to make little trees.

The second loaf is made the same way, but with ground beef and Italian Sausage. Herbs include a fair amount of oregano, basil, thyme, rosemary, and with the diced onion and sweet pepper. In this one, Parmigiano Regiano is used with marinara sauce for the lava.

Be creative with your meatloaf. Try placing the mixture into a piping bag, with not decorating insert, and squeezing out a tube that is side at the bottom, and spirals upward into a cone. Any thing is possible. Enjoy the process as well as the recipe.

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Old 07-12-2013, 03:04 AM   #38
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I think baking the load in a closed pan is kind of gross! It just stews in it's own fat! My method is to form it in a pan then turn it out on a sheet pan lined with foil. Make there there's enough of a lip to catch the grease, and baking it on a cooking rack is ideal.

If it's not firm enough, try adding one extra yolk. That helps. Also don't use too much liquid ingredients. Keep the fillers to a minimum. I use about 1.5-2 cups oatmeal for 5 lbs of meat.
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Old 07-12-2013, 08:49 AM   #39
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Chief Longwind - Your Mexican Volcano sounds great and my step children would really love it, but not my DH. He is not an adverturous person with eating and also would never eat Mexican. But my step children lived in LA for a while with their mother and got used to Mexican food. At Christmas, I always make a Mexican style dip or side dish for them.

Rob, the meatloaf doesn't stew in it's own fat if you use the pan with the holes in the bottom for the fat to drain, and a loaf pan makes it just the right size to cut slices for sandwiches. But someone also had the idea to shape it in the loaf pan then turn it out on a broiler pan to bake. I might try that.
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Old 07-13-2013, 12:36 AM   #40
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Yeah, turning it out is better. For one thing it lets the whole loaf brown instead of just the top.
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