Replies: 46 - Last Post: Sep 1, 2012 12:44 PM Last Post By: battybilly
Aug 19, 2012 6:27 AM
MeatloafI've had a taste for meatloaf for a while, but it was too hot to cook until yesterday, when it was quite cool in the morning and pleasantly warm, rather than hot, the rest of the day. I made a meatloaf.
My recipe is a simple one: ground beef, a few slices of bread moistened with milk, chopped onion, and egg. I use ground chuck, which is about 85% lean, so I place the loaf on a rack that will allow the fat to drip off. For this particular loaf, I added chopped bell pepper, which one of my aunts always incorporated into her meatloaf recipe. When the loaf was about a half-hour from being done, I slathered ketchup over the top. Delicious! And the leftovers can either be heated or eaten cold in sandwiches.
Aug 19, 2012 7:23 AM
1I don't make meatloaf very often, but when I get a craving for it, I like using this recipe...http://www.simplyrecipes.com/recipes/classic_meatloaf/
The carrots, onions and celery help keep it moist, and Italian sausage adds a lot of flavor.
Aug 19, 2012 8:36 AM
2That recipe for "classic" meatloaf is interesting, because I recently saw an episode of "Lidia's Italy" on which Lidia Bastianich made a polpettone, or meatloaf, that incorporated chopped onion, celery, and carrot. I made a mental note to think "mirepoix" the next time I made a meatloaf. Unfortunately, when the time and temperature were right, I had carrots and onions on hand, but no celery. The bell pepper was the chopped tops and bottoms of peppers that I had cut into strips for a lentil salad (lentils, carrots, Spanish onion, and green bell peppers, all in a viaigrette).
Aug 19, 2012 10:24 AM
Aug 19, 2012 10:39 AM
Aug 19, 2012 12:37 PM
5My aunt in New Jersey used to make meat loaf whenever I stayed there, but from what I can remember there was Campbell's Franco American gravy with it, I just don't know whether she put it in or if it went along side it.
Aug 19, 2012 2:06 PM
6We've covered all-beef meatloaf and blends of beef and pork or the traditional beef-pork-veal blend, but we forgot that there's still another Meat Loaf. Looks like a high-fat version.
Aug 19, 2012 2:35 PM
Aug 19, 2012 3:04 PM
8The only time I cook meatloaf is in the microwave now - so cool/hot weather is no longer a factor for me.
Recipe mom got from a co-worker.
Written on a calendar page dated December 15, 1980.
1 ½ lb. ground beef
1 cup milk
1 small onion, diced
3 pieces dried bread, crushed into crumbs (I omitted, since I was using 93% lean beef)
10 square soda crackers, crushed
2 Tablespoons catsup
1/8 tsp. paprika
Mix all of the ingredients and press into a round baking dish. Cover with waxed paper. Microwave on high (or 80% if you have an 1100 W oven) 18 – 20 minutes, turning the dish after 10 minutes. Let stand for 10 minutes before serving. Top with catsup and parsley flakes.
Aug 19, 2012 4:02 PM
9I still have the cookbook that came with my first microwave oven and it's got a meatloaf recipe. I've always wanted to try it but thought it couldn't possibly work. It's made in a bundt/ring pan. once it's finished you unmold it and put veggies in the center and top with a tomato sauce/brown sugar/vinegar mixture.
Aug 19, 2012 4:03 PM
Aug 19, 2012 4:25 PM
11Manch, a bundt pan makes sense, because the microwaves heat from the outer edge inward. Sometimes a food is hot around the edges but still not cooked through at the center. The bundt pan eliminates that solid center. Midwesterner', your recipe looks interesting, but the first thing I thought of was the uneven heating in a microwave. Maybe you shape the loaf so it's not too spread out. I think I may try it the next time I want a meatloaf. Right now I have leftovers for at least a few more meals.
Aug 19, 2012 4:51 PM
Aug 19, 2012 7:44 PM
Aug 19, 2012 8:39 PM
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