"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Casseroles
Thread Tools Display Modes
Old 04-20-2006, 10:06 AM   #1
Assistant Cook
Join Date: Apr 2006
Location: Atlanta, GA
Posts: 3
Meatloaf casserole

I've been told a good chef doesn't use measurements. This has been passed down in my family a couple of times, and I will try my best to put measurements on everything. However, it's kinda a guess, just play with the consistency.

1 lb. ground beef
1 cup Progresso Italian bread crumbs
1 package Ritz crackers (package meaning one of the 4 packages usually in a box)
1 egg
1 cup salsa (Emeril's southwest is best here)
1/4 cup ketchup
1 can mushroom soup
Quite a few slices of cheese, I use American, just use whichever you like the most
Dash of Montreal steak seasoning

Directions: In a mixing bowl, add all the ingredients except the cheese and ritz crackers. Crush the ritz crackers in a bag, add those and mix. The mixture should not be hard to mix, but should still be wet enough to stick to the side of the bowl. If it isn't this texture, add more bread crumbs to thicken, or more salsa or ketchup to make it less thick. (Sometimes I even put Dale's steak seasoning in there to make it less thick).

I used to do this in a traditional meatloaf pan, but I find it to work better in a square glass casserole dish. Preheat oven to 375 and use non-stick spray on the glass dish. Spoon half of the meat mixture into the dish, spread and flatten it. Cover the whole layer with cheese, generously. Then spoon the rest of the mixture over the cheese, and flatten that as well. Glaze the whole top with a thin layer of ketchup. Then sprinkle some more italian bread crumbs over the top of that, and bake for about 35 minutes.

Sometimes I add cooked bacon to the cheese layer in the middle, and it comes out wonderful.


pasco84 is offline   Reply With Quote
Old 04-20-2006, 10:35 AM   #2
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
That sounds like something that would be good spooned on a bun or over the top of mashed potatoes. Yum!

We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 04-20-2006, 03:31 PM   #3
Assistant Cook
Join Date: Apr 2006
Location: Atlanta, GA
Posts: 3
It probably would be good like that, it ends up being rather thick though. This and a nice vegetable makes a really nice meal by itself.
pasco84 is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:00 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.