On Oct 4, 9:43 am, wrote:
I am a meatloaf fanatic and am looking for any recipes out there that
I may not have tried yet.

I also recently put up a web page,http://www.freemeatloafrecipe.com
and hope to add any and all meatloaf recipes to that site.

So if you want a backlink or credit for your recipe just let me know.

Thanks.

Here's a meatloaf recipe that I adapted from an Alton Brown recipe:


Beef and Pork Sausage Meat Loaf

CRUMB MIXTU
6 ounces Milton's Garlic & Herb Crackers or garlic flavored croûtons
1/4 teaspoon ground black pepper
1-1/2 teaspoons kosher salt
1/8 teaspoon cayenne pepper
1 teaspoon chili powder

VEGETABLE MIXTU
1/2 yellow onion, roughly chopped
1 carrot, peeled and broken up
3 whole cloves peeled garlic
1/2 bell pepper, seeded

MEAT MIXTU
1 lb. ground beef
1 lb. package of Jimmy Dean - Sage Pork Breakfast Sausage

1 egg
2 Tbs cream or milk

1/2 cup of your favorite barbecue sauce

Pre-heat oven to 350 degrees F.

In a food processor, combine crackers, black pepper, salt,
cayenne pepper and chili powder. Pulse until the mixture is
fine crumbs. Place this CRUMB MIXTURE into a large bowl.

Combine the onion, carrot, garlic, and bell pepper in a food
processor.
Pulse until the VEGETABLE MIXTURE is finely chopped, but not pureed.

Combine ground beef with pork sausage in a bowl and mix well.

Add the VEGETABLE MIXTURE and MEAT MIXTURE to the CRUMB MIXTURE. Mix
well.

Add the egg and cream and mix thoroughly.

Place the meatloaf mixture into a 2-piece meat loaf pan and press down
to evenly fill pan.

Coat top of meat loaf with 1/2 cup of your favorite barbecue sauce.

Bake 60 minutes at 350 F, or until center, internal temperature
reaches 165 F.

Ground turkey can be substituted for the ground beef.

aem wrote:
On Oct 4, 1:39 pm, "RJ" wrote:

Question about technique;

Do you use a loaf pan ?
or, form loaves and bake in a broiler pan ?
Ever tried using muffin pans ?

I guess I'm really concerned about the grease.
I picture a meatloaf cooking in a grease bath.

Loaf pans with an inner sleeve the bottom of which is perforated to
allow the greases to fall through to the bottom f the outer pan.

I guess its time for me to go on my oft repeated diatribe about pureeing
all the veggies one puts into the meat loaf, adding some stock to make a
fairly liquid loaf mix, this allows for greater admixture of pureed
ingredients. And the pureeing turns out a very finely textured meat
loaf, more pate like than chunky.

for more precise instructions, that i have posted here so many times i
hesitate to do so again just do a google group search on "joseph
littleshoes meat loaf"

Here's a "basic meat loaf" recipe i have posted before

http://www.tiny.cc/zOW3x

Is it vital to drain during baking ? ( use a rack? )
or just "pour it off when done"

Before i got my perforated baking pans i just poured it off after, but
that was only necessary when using pork, if i used a low fat beef with
chicken and or turkey there was very little fat to even pour off, same
with ground veal.
--
JL


It depends on whether you want soft sides or hard sides. Use a loaf
pan if you want soft sides, form a loaf in a roasting/broiler pan if
you want hard sides. If the meatloaf is mostly going to be eaten hot
with mashed potatoes, we like texture contrast and hard sides. More
often, though, the meatloaf will be mostly eaten in sandwiches -- the
true reason for meatloaf's existence -- in which case we like soft
sides/edges. So most often I use a loaf pan, only pouring off fat if
it threatens to overflow. -aem

On Oct 5, 3:14 pm, Joseph Littleshoes wrote:


I guess its time for me to go on my oft repeated diatribe about pureeing
all the veggies one puts into the meat loaf, adding some stock to make a
fairly liquid loaf mix, this allows for greater admixture of pureed
ingredients. And the pureeing turns out a very finely textured meat
loaf, more pate like than chunky.


Well you could, but you could also think that others don't want a meat
loaf that's finely textured! I don't like pate and sure don't want a
meat loaf to be more like pate. I want my meat loaf with identifiable
vegetables. I sure don't want any stock in there.

I'm in the all beef, no oatmeal, breadcrumb filler, don't cook the
vegetables first, onions, garlic, and parsley school of meat loaf
making. I bake it on a rack so that the grease drains out. I often
add chopped olives. I often add barbeque sauce to the mix as well as
put it on top of the loaf.

And every single person who has ever eaten my meat loaf said it was
the best they'd ever had.

So it could be that I'm right and you're wrong. Maybe I just have
syncophantic friends. But it's more likely that there are different
styles of meat loaf and we each make a different kind.

But if you start in on your diatribe, I'm gonna have to whip out mine!

Susan B.

sueb wrote:
On Oct 5, 3:14 pm, Joseph Littleshoes wrote:


I guess its time for me to go on my oft repeated diatribe about pureeing
all the veggies one puts into the meat loaf, adding some stock to make a
fairly liquid loaf mix, this allows for greater admixture of pureed
ingredients. And the pureeing turns out a very finely textured meat
loaf, more pate like than chunky.



Well you could, but you could also think that others don't want a meat
loaf that's finely textured! I don't like pate and sure don't want a
meat loaf to be more like pate. I want my meat loaf with identifiable
vegetables. I sure don't want any stock in there.

I'm in the all beef, no oatmeal, breadcrumb filler, don't cook the
vegetables first, onions, garlic, and parsley school of meat loaf
making. I bake it on a rack so that the grease drains out. I often
add chopped olives. I often add barbeque sauce to the mix as well as
put it on top of the loaf.

And every single person who has ever eaten my meat loaf said it was
the best they'd ever had.

So it could be that I'm right and you're wrong. Maybe I just have
syncophantic friends. But it's more likely that there are different
styles of meat loaf and we each make a different kind.

But if you start in on your diatribe, I'm gonna have to whip out mine!

Susan B.

Sou fassum provencal? boiled meat loaf.

I like the "pate" like consistency for the ease of slicing for meat loaf
sandwiches, on white rye with deli mustard, aioli, sprouts, sliced
tomato. Ummm...on toasted garlic sour dough bread.....

The first time i used Leah Wolfs recipe and after adding the stock i
thought to myself "uh..oh..that cant be right!" the meat loaf mix was
very soupy, almost liquid, but there was nothing left to do but put it
in the oven and bake it.

It baked up very nicely, removed from its pan it was marvellously
flavoured and textured.

I like to add oat and/or wheat bran for the filler because of the
flavour it adds to the meat, and a good paprika is almost a necessity.

I have cooked meat loaves with bacon on top as well as a thick layer of
catsup, i prefer the catsup (if only cause i don't recall how to spell
ketchup) various layered and wrapped meat loves are nice, a variation on
roti de pork tuscan wraps fairly low fat meat loaf mix in thinly sliced
potatoes and bakes it, the potatoes can have grated cheese & other
spices incorporated in their layering around the meat loaf.
--
JL

Joseph Lurkershoes wrote:

I like to add oat for the filler because of the flavour it adds to the meat.

Must be pretty poor meat... you got it back asswards... normal brained
foolks expect the meat to flavor the additions. The only way oats
add flavor is when it emerges from the nether region of a horse, and
then it's taste in ass disease flavor. But what would a sneaky lurker
know.

On Thu, 04 Oct 2007 19:43:59 -0500, The Cook
wrote:

On Thu, 04 Oct 2007 14:49:19 -0700, Ranee Mueller
wrote:

In article ,
"RJ" wrote:

Question about technique;

Do you use a loaf pan ?
or, form loaves and bake in a broiler pan ?
Ever tried using muffin pans ?

I guess I'm really concerned about the grease.
I picture a meatloaf cooking in a grease bath.

I don't worry about the grease that much, but our family much prefers
to have crunchy edges, so I make two free form loaves. I've used the
muffin tins, but I did't think it improved the boiled in its own juices
problem of a loaf pan.

Good to see you back. Stick around.

ooh, i didn't notice the name. hi, ranee!

your pal,
blake