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Old 10-11-2009, 01:57 PM   #11
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Yum, Breezy!!!!
This is how I make mine:
ground beef in a bowl
throw in some crushed saltines, or if you don't have those, bread crumbs, or if out of those, oatmeal
a good squirt of catsup, smaller squirt of mustard
1 egg
pepper, a bit of salt (depending on crackers), a bit of Italian seasoning
grated onion

form into loaf, partway through baking cover with catsup, finish
If you like the crusty parts, there are folks that make individual ones in muffin tins (works for "stuffing" too)
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Old 10-14-2009, 12:21 PM   #12
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Any recipe will make a good meat loaf
If you like the ingredients and with some minor adjustments.

If it is too dense add bread crumbs or crackers.
If too dry add 1/2 can of tomato sauce to meat mixture. Onions and peppers. Top with other 1/2 can.
More flavor add garlic and top with bacon. Or use a mix of ground pork and beef.
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Old 10-14-2009, 02:00 PM   #13
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I'm an oatmeal user myself.
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Old 10-14-2009, 03:09 PM   #14
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I make my meatloaf using oatmeal instead of breadcrumbs. I also add egg, celery, onion and garlic, salt, pepper and parsley, and ketchup. I am going to try the Breezy Mexican Meatloaf - sounds pretty good.
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Old 10-14-2009, 03:48 PM   #15
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Mine is the basic... mixture beef/pork, eggs, ketchup, onions, parsley, worcestershire (sp) sauce, (just a little), bread crumbs.

Mix all, split in half, make a little well in center, add a little of your favorite cheese and put the other half over and seal together. The cheese melts in the middle and ooooh, its yummy!
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Old 10-14-2009, 09:49 PM   #16
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Try using seasoned croutons instead of regular breadcrumbs. Just buzz them in the food processor or crush with a rolling pin.

I also like Ol Blues recipe. Pat your meat into a rectangle cover it with a pile of grated cheddar and some cooked diced bacon and roll it up like a jelly roll. Pinch the ends shut to keep the cheese in. Winner everytime.
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Old 10-15-2009, 06:44 AM   #17
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If I have leftover whole boiled eggs or link sausage I like to roll it in the middle of the meatloaf, it really has a nice presentation when sliced, kind of like weird meat jelly-roll.
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Old 10-15-2009, 10:15 AM   #18
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Isn't that a form of roullad? (sp)
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Old 10-15-2009, 10:21 AM   #19
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That's what I was thinking, Bigdaddy. In cooking school, we made a chicken ballantine, similar to roulade. We took the skin off in one piece, pounded the breasts flat, then ground the dark meat and made it into a meat loaf-type mixture using a panade. Then used nuts, diced ham as garnish in that mixture. lay the skin out, place the breast filets on top, put the ground mixture on top of that, roll. I used cornmeal in my panade, and pepitas, dried apricots, and Spanish chorizo as the garnish, and tequila in place of the cognac. (In this preparation, "garnish" is used to describe the big chunks in the ground meat mixture, not decoration, although it is decorative)
Terrines can also make use of larger items placed in the ground mixture.
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