How to spice this up?

[Foodfiend]

Hi,

I was looking on the threads for meatloaf recipes and found a link to one of Paula Deen's recipes posted so I clicked on it, and saw a recipe for the Beef Macaroni & Cheese (here's the link): http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32838,00.html

That looked good so I tried that instead of the meatloaf recipe I originally intended. It came out kind of bland, and I wasn't enthused over the pieces of tomato skin from the crushed tomatoes. So, here's my question, can I substitute tomato sauce for the crushed tomatoes? And also, as I said it came out bland tasting. What can I use/do to jazz it up a little? My brother suggested cayenne pepper (and we know (BOY! do we know) to use a little of that from past experience), but what if I added something esle, say corn for instance? Would that help? I followed the recipe to the letter, but it needs something else, other than that it's a keeper in my family.

Thanks for any help/advice you can give me.

 

[Shunka]

How about using canned diced tomatoes (already been peeled) with green chiles, such as Rotel's or a store brand? Corn would be good in this too. I've been known to make something very similar with all above and some cream of mushroom soup added.

 

[Foodfiend]

Thanks for the suggestion, next time I make this I will try it out.

 

[YT2095]

Mine turned out bland too, I think I didn`t add enough salt for a start, sometimes it`s Really something that simple that can make or break a nice meal.

when you say "jazz it up" do you mean HOT/Spicey or just taste?

for hot. you may try Mustard powder in the mix, chili peppers (rather than powder).

for Flave there`s a million and 1 things, Funugreek leaves, corinader, cummin, smoked paprica, cellery seeds, alllspice etc...

as I said, mine was bland too, but it was my 1`st ever try, and so next time I have an idea of what to adjust and get it right for our taste-buds (or lack of)
just don`t give up, keep trying!

 

[auntdot]

Would add a bit of hot sauce, just enough to be under the taste buds. But so that it adds a little zing.

Also a touch of Worcertershire sauce. Again a couple of splashes. It adds a taste but should not be recognizable.

We use the both of them in most dishes but keep the amounts down, particularly if we are making the food for others.