"Mash" wrote in message
ups.com...
X-No-Archive: yes
Actually the meat loaf doesn't take hours to braise...and believe me
you don't want the oven running when the temps are in triple digits
unless you are wealthy and can afford an AC.

If the heat is such an issue, then I would cook outside.

Years ago I had a glass ring dish (like an angel food cake pan) that
made a decent meat loaf in the microwave....don't know what happened to
it, or I'd try it again...Sharon

Mash wrote:

"X-No-Archive: yes"

Actually my mother's recipe was fairly decent. It was a moist meat
loaf, not like oven baked, but decent. We ate the meat loaf a lot
during summer because firing up the oven when it was 118 degrees
outside didn't appeal. She had five young children to feed so meat loaf
was a popular meal.

You are right about the right equipment does determine how the finished
product will turn out. I have made meat loaf in the microwave (when it
was 118 degrees outside) and the product was tasty but not like oven
baked meat loaf. I've also made muffins and cakes in the microwave for
the same reason. Both turned out well but not exactly like their oven
baked counter parts. Good but not the same.

Slow cookers are good for pot roasts, soups and some sauces. Anything
that benefits from simmering and slow cooking are good candidates for
the crock pot.

Mary
Mary

Years ago I had a glass ring dish (like an angel food cake pan) that
made a decent meat loaf in the microwave....don't know what happened to
it, or I'd try it again...Sharon

Mash wrote:

"X-No-Archive: yes"

Actually my mother's recipe was fairly decent. It was a moist meat
loaf, not like oven baked, but decent. We ate the meat loaf a lot
during summer because firing up the oven when it was 118 degrees
outside didn't appeal. She had five young children to feed so meat loaf
was a popular meal.

You are right about the right equipment does determine how the finished
product will turn out. I have made meat loaf in the microwave (when it
was 118 degrees outside) and the product was tasty but not like oven
baked meat loaf. I've also made muffins and cakes in the microwave for
the same reason. Both turned out well but not exactly like their oven
baked counter parts. Good but not the same.

Slow cookers are good for pot roasts, soups and some sauces. Anything
that benefits from simmering and slow cooking are good candidates for
the crock pot.

Mary
Mary

wrote:
On Tue, 29 Mar 2005 09:51:49 +0000 (UTC), "Selma Jane"

wrote:

Of course, the traditional way to prepare a meat loaf is in the
oven.
But I've heard of some people making it on the stove like a pot
roast.
Have you ever made it that way?

Selma Jane


Well, if you're wanting to do something 'different' here's yet
another way.

Muffin-tin meatloaf

These are much better, I have eight, I use them for individual portions
of all sorts: http://tinyurl.com/3pvh3

Sheldon

Alan wrote in message
news
On Tue, 29 Mar 2005 09:51:49 +0000 (UTC), "Selma Jane"
wrote:

Of course, the traditional way to prepare a meat loaf is in the oven.
But I've heard of some people making it on the stove like a pot roast.
Have you ever made it that way?

Selma Jane


Well, if you're wanting to do something 'different' here's yet another
way.
From rec.food.recipes
--------------------------------------------------------------------------
---------------------

Muffin-tin meatloaf:

From:
I hear of people using muffin tins to cook their meatloaf.
It is supposed to cook the meatloaf quicker + it gives individual
portions and crispy tops. Iam looking for a meatloaf recipe to cook
them in muffin tins instead of a loaf


Muffin Tin Meat Loaf

2 large eggs
1 pound ground beef
1 cup bread crumbs
1/2 cup milk
1/2 can tomato soup

Mix well. Heap into sprayed muffin tins. Top with remainder of tomato
soup to serve. Heat it with a few chopped onions if you wish.

This is reminiscent of something we had in the school cafeteria.

On Sat, 02 Apr 2005 12:01:45 -0600
Alan wrote:

On Tue, 29 Mar 2005 09:51:49 +0000 (UTC), "Selma Jane"
wrote:

Of course, the traditional way to prepare a meat loaf is in the oven.
But I've heard of some people making it on the stove like a pot roast.
Have you ever made it that way?

Selma Jane


Well, if you're wanting to do something 'different' here's yet another
way. From rec.food.recipes
------------------------------------------------------------------------
-----------------------

Muffin-tin meatloaf:

From:
I hear of people using muffin tins to cook their meatloaf.
It is supposed to cook the meatloaf quicker + it gives individual
portions and crispy tops. Iam looking for a meatloaf recipe to cook
them in muffin tins instead of a loaf


how's that different from really big meatballs that are sorta wet on the
bottom?

Eric Jorgensen wrote:

On Sat, 02 Apr 2005 12:01:45 -0600
Alan wrote:

On Tue, 29 Mar 2005 09:51:49 +0000 (UTC), "Selma Jane"

wrote:

Of course, the traditional way to prepare a meat loaf is in the
oven.
But I've heard of some people making it on the stove like a pot
roast.
Have you ever made it that way?

Selma Jane


Well, if you're wanting to do something 'different' here's yet
another
way. From rec.food.recipes

------------------------------------------------------------------------

-----------------------

Muffin-tin meatloaf:

From:
I hear of people using muffin tins to cook their meatloaf.
It is supposed to cook the meatloaf quicker + it gives individual
portions and crispy tops. Iam looking for a meatloaf recipe to cook
them in muffin tins instead of a loaf

how's that different from really big meatballs that are sorta wet
on the
bottom?

I like to line the muffin tin with thin slices of home made bread, which
are then lightly toasted first. Then i use a fish or other seafood
"stuffing" mix, panada "force meat" & etc. to fill & bake the the
toasted & buttered bread cups. Beats making a bunch of individual
pastry dough cases to fill with various meat mixes.

Personally a baked green pepper stuffed with a bread stuffing flavoured
with anchovy is a favourite of mine.
---
Joseph (recipes on request) Littleshoes

Eric Jorgensen wrote:

On Sat, 02 Apr 2005 12:01:45 -0600
Alan wrote:

On Tue, 29 Mar 2005 09:51:49 +0000 (UTC), "Selma Jane"

wrote:

Of course, the traditional way to prepare a meat loaf is in the
oven.
But I've heard of some people making it on the stove like a pot
roast.
Have you ever made it that way?

Selma Jane


Well, if you're wanting to do something 'different' here's yet
another
way. From rec.food.recipes

------------------------------------------------------------------------

-----------------------

Muffin-tin meatloaf:

From:
I hear of people using muffin tins to cook their meatloaf.
It is supposed to cook the meatloaf quicker + it gives individual
portions and crispy tops. Iam looking for a meatloaf recipe to cook
them in muffin tins instead of a loaf

how's that different from really big meatballs that are sorta wet
on the
bottom?

I like to line the muffin tin with thin slices of home made bread, which
are then lightly toasted first. Then i use a fish or other seafood
"stuffing" mix, panada "force meat" & etc. to fill & bake the the
toasted & buttered bread cups. Beats making a bunch of individual
pastry dough cases to fill with various meat mixes.

Personally a baked green pepper stuffed with a bread stuffing flavoured
with anchovy is a favourite of mine.
---
Joseph (recipes on request) Littleshoes