I live in Jefferson City, MO and absolutely no one here has any idea what
meat loaf mix is and thought
I was crazy when I talked about. (this includes the two old-fashioned
butcher shops here in town) So it is not
out of the realm of possible that this person just didn't have a clue.

Lisa aka Pagemaster

Oops, meant to reply in meatloaf thread! That's what I get for posting from
work.

Lisa aka Pagemaster

Express! Signs & Banners wrote:
I live in Jefferson City, MO and absolutely no one here has any idea what
meat loaf mix is and thought
I was crazy when I talked about. (this includes the two old-fashioned
butcher shops here in town) So it is not
out of the realm of possible that this person just didn't have a clue.

Lisa aka Pagemaster
At our local QFC, they sell meatloaf mix. It's packaged on styrofoam
just like hamburger, and it consists of a blob of ground beef, a blob
of veal, and a blob of pork. I had never seen it before, and have
bought it twice now. Makes a good loaf!

"Express! Signs & Banners" wrote in
message news:C4s0h.119661$aJ.1910@attbi_s21...
I live in Jefferson City, MO and absolutely no one here has any idea what
meat loaf mix is and thought
I was crazy when I talked about. (this includes the two old-fashioned
butcher shops here in town) So it is not
out of the realm of possible that this person just didn't have a clue.

Lisa aka Pagemaster


Maybe there's a good reason for it. I've made meat loaf for many years, and
the way I spice it, the type of meat becomes irrelevant.

merryb wrote:


At our local QFC, they sell meatloaf mix. It's packaged on styrofoam
just like hamburger, and it consists of a blob of ground beef, a blob
of veal, and a blob of pork. I had never seen it before, and have
bought it twice now. Makes a good loaf!

Not sure what a QFC is, but do you have to put the veal in? Or, does it just
blend in with the other two meats?

I was sorta under the impression that meat loaf was just ground beef with
breadcrumbs mixed in, an egg and some salt..

I'm in over my head!!!

-feverish

Express! Signs & Banners said...

I live in Jefferson City, MO and absolutely no one here has any idea
what meat loaf mix is and thought
I was crazy when I talked about. (this includes the two old-fashioned
butcher shops here in town) So it is not
out of the realm of possible that this person just didn't have a clue.

Lisa aka Pagemaster


It's 1/3 ground beef, 1/3 ground pork and 1/3 ground veal.

My market sells it packaged that way but not mixed (so you can inspect
the quality of the grinds). OR you can buy them in separate packages and
mix it yourself.

Some folks leave out the veal to keep the cost down.

Andy

merryb wrote:

Lisa aka Pagemaster
At our local QFC, they sell meatloaf mix. It's packaged on styrofoam
just like hamburger, and it consists of a blob of ground beef, a blob
of veal, and a blob of pork. I had never seen it before, and have
bought it twice now. Makes a good loaf!


My all time favorite meatloaf is half beef, half lamb.. as well as
wonderful veggies and aromatic spices! The combination of beef and lamb
make for a VERY beefy flavor, actually.

* Exported from MasterCook *

Cardamom Spiced Meatloaf

Recipe By : Amy Finnerty in Southern Living, March 2004.
Serving Size : 8 Preparation Time :0:15
Categories : Beef Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
2 carrots, finely diced
1 large onion, finely diced
1 zucchini, finely diced
2 cloves garlic, crushed into a paste
2 teaspoons ground cardamom
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon cayenne
1/4 teaspoon black pepper
1 pound ground chuck
1 pound ground lamb, or additional beef
2 eggs
1 cup fresh bread crumbs
1/2 cup Ketchup
1/3 cup plain yogurt
2 teaspoons salt
2 tablespoons ketchup for topping loaves

In 12 inch nonstick skillet, melt the butter over medium heat. Add the
carrots, onion and zucchini and cook, stirring occasionally, until the
vegetables are tender. About 15 minutes. Add the garlic and cook 1
minute longer. Stir in the cardamom, cumin, cinnamon, red pepper, black
pepper and cook 30 seconds. Set aside to cool slightly.

Preheat over to 375 degrees. In a large bowl combine beef, lamb, eggs,
bread crumbs ketchup, yogurt, salt and cooked vegetable mixture just
until well blended but not over mixed.

Shape into meatloaf in baking dish and spread the top with the remaining
2 Tbl ketchup. Bake 1 hour 15 min. Let stand 10 minutes to set before
carving.

"JoeSpareBedroom" wrote

"Express! Signs & Banners" wrote

I live in Jefferson City, MO and absolutely no one here has any idea what
meat loaf mix is and thought
I was crazy when I talked about. (this includes the two old-fashioned
butcher shops here in town) So it is not
out of the realm of possible that this person just didn't have a clue.

Maybe there's a good reason for it. I've made meat loaf for many years,
and the way I spice it, the type of meat becomes irrelevant.

It's not even just flavor, though I find that superior to just beef
(it's meatloaf and meatball mix, by the way), there's an improvement
in texture, as well.

I no longer see the meatloaf mix with the three separate mounds
of meat. Now, if I'm lucky, I can find the meatloaf/meatball mix
in one of those gas filled packages.

If ever there was a reason to get into grinding your own meat,
this would be it.

nancy

"Nancy Young" wrote in message
. ..

"JoeSpareBedroom" wrote

"Express! Signs & Banners" wrote

I live in Jefferson City, MO and absolutely no one here has any idea what
meat loaf mix is and thought
I was crazy when I talked about. (this includes the two old-fashioned
butcher shops here in town) So it is not
out of the realm of possible that this person just didn't have a clue.

Maybe there's a good reason for it. I've made meat loaf for many years,
and the way I spice it, the type of meat becomes irrelevant.

It's not even just flavor, though I find that superior to just beef
(it's meatloaf and meatball mix, by the way), there's an improvement
in texture, as well.

I no longer see the meatloaf mix with the three separate mounds
of meat. Now, if I'm lucky, I can find the meatloaf/meatball mix
in one of those gas filled packages.

If ever there was a reason to get into grinding your own meat,
this would be it.

nancy


You can always ask the meat department to grind some veal & pork, assuming
it's staffed by something other than flunkies.

In article ,
"JoeSpareBedroom" wrote:


You can always ask the meat department to grind some veal & pork, assuming
it's staffed by something other than flunkies.

For some reason, I'm not getting this...

I can get separate packages of ground pork, veal, turkey, chicken and
about 5 different grades of beef anywhere, any time...

I can make my own meat mix with no real effort?????
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

feverish wrote:
merryb wrote:


At our local QFC, they sell meatloaf mix. It's packaged on styrofoam
just like hamburger, and it consists of a blob of ground beef, a blob
of veal, and a blob of pork. I had never seen it before, and have
bought it twice now. Makes a good loaf!

Not sure what a QFC is, but do you have to put the veal in? Or, does it just
blend in with the other two meats?

I was sorta under the impression that meat loaf was just ground beef with
breadcrumbs mixed in, an egg and some salt..

I'm in over my head!!!

-feverish
No you're not- QFC is a grocery chain around here (Seattle). No, you
don't need the veal, and I typically would not buy it, but it's in the
package, so what the hell. And you are right about meatloaf- there are
as many different "recipes", but you got the basics, altho I would add
chopped onion and garlic, a little worstershire sauce, BBQ sauce,
mustard, etc. Do you have a good cookbook? Try "Joy of Cooking" - you
can learn a lot by just reading it. You are heading in the right
direction- you seem eager to learn, and sometimes that's half the
battle. Trial & error are part of the deal, too. Good luck!

"OmManiPadmeOmelet" wrote in message
news
In article ,
"JoeSpareBedroom" wrote:


You can always ask the meat department to grind some veal & pork,
assuming
it's staffed by something other than flunkies.

For some reason, I'm not getting this...

I can get separate packages of ground pork, veal, turkey, chicken and
about 5 different grades of beef anywhere, any time...

I can make my own meat mix with no real effort?????
--
Peace, Om

I know. But sometimes, I don't find ground veal or pork on display. I guess
it's not a big mover in some stores. In meatball land, on the other side of
Rochester, things are probably different. You can still go to supermarkets
and see ancient Italian grandmothers dressed all in black, wearing those nun
shoes.

In article ,
"JoeSpareBedroom" wrote:

I can make my own meat mix with no real effort?????

I know. But sometimes, I don't find ground veal or pork on display. I guess
it's not a big mover in some stores. In meatball land, on the other side of
Rochester, things are probably different. You can still go to supermarkets
and see ancient Italian grandmothers dressed all in black, wearing those nun
shoes.

Try the frozen section.
Sometimes there is frozen ground meat there that is not displayed in the
"fresh" area.

That is where I find ground poultry.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Andy" q wrote in message ...
It's 1/3 ground beef, 1/3 ground pork and 1/3 ground veal.

My market sells it packaged that way but not mixed (so you can inspect
the quality of the grinds). OR you can buy them in separate packages and
mix it yourself.

Some folks leave out the veal to keep the cost down.

Andy

Now (since I live in meatloaf mix deprived JC) I just mix a pound of ground
beef with a pound of mild pork sausage. DH loves it this way, I also do this
with my chili. As an aside I lurve Penzeys chili seasoning! I was in St
Louis last
Saturday and spent waaaay to much at Penzeys. I had always wanted to try the
chili mix so I picked it up. It is sooo different from the crappy stuff from
the super market. I usually season my chili without a mix, but this is
wonderful!

Lisa aka Pagemaster

OmManiPadmeOmelet said...

Try the frozen section.
Sometimes there is frozen ground meat there that is not displayed in the
"fresh" area.

That is where I find ground poultry.


If you use ground turkey to substitute for any of the mix grinds, I'd
recommend using the ground turkey (not specifically 'ground turkey
breast'). The ground turkey breast is dry and tasteless when cooked, imho.

Andy