I'm looking for a good homecooking type of meatloaf, nothing fancy... as
you would say "Like momma used to make"... My 1st husband didnt like
meatloaf and i wasnt fond of it, but meatloaf is my 2nd husbands
favorite and I havent the slightest idea where to begin....

KaTiE DaMMiT wrote:
I'm looking for a good homecooking type of meatloaf, nothing fancy...
as you would say "Like momma used to make"... My 1st husband didnt
like meatloaf and i wasnt fond of it, but meatloaf is my 2nd husbands
favorite and I havent the slightest idea where to begin....

This is my recipe - simple and the taste is devine. Now, if you're one of
those folks who likes to pour ketchup on top of meatloaf you'll just have to
do that on your own

2 lbs. lean ground beef
1 lb. ground pork
2 -3 Tbs. butter as needed
1 small yellow onion, minced
2 ribs celery, minced
1/2 green bell pepper, seeded and well chopped
1/2 tsp. salt
1 tsp. pepper
1/2 c. quick cooking (not instant) oats
2 eggs, beaten
1/2 c. bottled cocktail sauce
1 tsp. dried thyme
1/4 c. grated cheddar cheese

Saute the vegetables in butter until tender. Add to remaining ingredients
in a large mixing bowl. Smoosh it all together until well blended. (NOTE:
use a large ziplock bag instead if you don't like getting meatloaf all over
your hands.) Form into a loaf and place on a rack in a roasting pan. Bake
at 350F for 1 hour or until well browned. Let stand 5 minutes before
slicing. Excellent the next day and for sandwiches.

Jill

MisNomer wrote:
That sounds absolutely delicious! I am going to try this tomorrow.

Question though - do you not use a loaf pan?

take care
Liz

Liz, I have, but if you use a loaf pan, be prepared to have to drain off
fat. It's rather difficult to hold the loaf in the pan and drain off the
fat; I've ruined a perfectly good oven mitt doing that and also burned my
hand in the process.

I can promise the recipe is delicious Bake in a large loaf pan at your
own discretion. And don't sue me if you burn your hand. G

Jill


On Wed, 30 Jun 2004 15:36:49 -0500, "jmcquown"
wrote:

KaTiE DaMMiT wrote:
I'm looking for a good homecooking type of meatloaf, nothing
fancy...
as you would say "Like momma used to make"... My 1st husband didnt
like meatloaf and i wasnt fond of it, but meatloaf is my 2nd
husbands favorite and I havent the slightest idea where to begin....

This is my recipe - simple and the taste is devine. Now, if you're
one of those folks who likes to pour ketchup on top of meatloaf
you'll just have to do that on your own

2 lbs. lean ground beef
1 lb. ground pork
2 -3 Tbs. butter as needed
1 small yellow onion, minced
2 ribs celery, minced
1/2 green bell pepper, seeded and well chopped
1/2 tsp. salt
1 tsp. pepper
1/2 c. quick cooking (not instant) oats
2 eggs, beaten
1/2 c. bottled cocktail sauce
1 tsp. dried thyme
1/4 c. grated cheddar cheese

Saute the vegetables in butter until tender. Add to remaining
ingredients in a large mixing bowl. Smoosh it all together until
well blended. (NOTE: use a large ziplock bag instead if you don't
like getting meatloaf all over your hands.) Form into a loaf and
place on a rack in a roasting pan. Bake at 350F for 1 hour or until
well browned. Let stand 5 minutes before slicing. Excellent the
next day and for sandwiches.

Jill

I always go with the Quaker Oats recipe; it's a can't fail recipe although I
don't use the loaf pan. I do have a few modifications I make to it, which I'll
list below.

* Exported from MasterCook *

MEATLOAF

Recipe By :Quaker Oats Box
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef, extra lean
3/4 cup oatmeal -- uncooked
1/4 cup onion -- chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup tomato juice
1 egg -- beaten

Mix and pack into 8 1/2" X 4 1/2" X 2 1/2" loaf pan.Bake at 350°
for 1 hr 15 minutes

I find it works best if you mix up everything except for the meat first, then
add the meat a little at a time and work it into the gooey mix until the meat
is well mixed within the mixture..

I use V8 in place of tomato juice, add a couple dashes of hot sauce, maybe chop
a little bit of Green Pepper. I also like cheese in my meatloaf, so I'll cube
some cheddar cheese (1/2 cup or so) and press in into the middle of the loaf
once I form it in the pan, then smooth the top over with a spoon.. And no
meatloaf IMO is complete without having a thin layer of ketchup spread on the
loaf before it is baked.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

ojunk (Mpoconnor7) wrote in
:

I always go with the Quaker Oats recipe; it's a can't fail recipe
although I don't use the loaf pan. I do have a few modifications I
make to it, which I'll list below.

* Exported from MasterCook *

MEATLOAF

Recipe By :Quaker Oats Box
Serving Size : 6 Preparation Time :0:00
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef, extra lean
3/4 cup oatmeal -- uncooked
1/4 cup onion -- chopped
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 cup tomato juice
1 egg -- beaten

Mix and pack into 8 1/2" X 4 1/2" X 2 1/2" loaf pan.Bake at 350°
for 1 hr 15 minutes

I find it works best if you mix up everything except for the meat
first, then add the meat a little at a time and work it into the gooey
mix until the meat is well mixed within the mixture..

I use V8 in place of tomato juice, add a couple dashes of hot sauce,
maybe chop a little bit of Green Pepper. I also like cheese in my
meatloaf, so I'll cube some cheddar cheese (1/2 cup or so) and press
in into the middle of the loaf once I form it in the pan, then smooth
the top over with a spoon.. And no meatloaf IMO is complete without
having a thin layer of ketchup spread on the loaf before it is baked.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".


Both yours and Jill's meatloaf recipes using oatmeal sound really good,
but I have a question...

Over the years I've tried several meatloaf recipes that use oatmeal and
the results were always disappointing. The texture, or mouthfeel, is
rather "slick" or slimey. This never happens when I use bread. Am I
doing something wrong, or is this characteristic of using oatmeal?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

KaTiE DaMMiT wrote:

I'm looking for a good homecooking type of meatloaf, nothing fancy... as
you would say "Like momma used to make"... My 1st husband didnt like
meatloaf and i wasnt fond of it, but meatloaf is my 2nd husbands
favorite and I havent the slightest idea where to begin....


this is my recipe. it may be a little unusual to some but to me it kicks
ass.
1.5 pound ground beef
1/4 cup milk
3/4 cup cracker crumbs
1/2 cup ketchup + additional ketchup for slathering
1 teaspoon salt
1/8 teaspoon black pepper
1 egg, beaten
1/2 cup chopped onions (or however much you want)
1/4 cup worcestershire
Mix all ingredients together gently. Form into a loaf and place onto a
broiler pan. Bake at 350° for about 45 mins. Remove from oven and
slather with ketchup, return to oven an bake for an additional 30 mins.

"MisNomer" wrote in message
...
: That sounds absolutely delicious! I am going to try this
tomorrow.
:
: Question though - do you not use a loaf pan?
:
: take care
: Liz
:
snip
:========

We cook ours on top of a broiler pan or in our Ron Popeil
Rotisserie oven.

--
Cyndi
Remove a "b" to reply

(KaTiE DaMMiT) wrote in message ...
I'm looking for a good homecooking type of meatloaf, nothing fancy... as
you would say "Like momma used to make"... My 1st husband didnt like
meatloaf and i wasnt fond of it, but meatloaf is my 2nd husbands
favorite and I havent the slightest idea where to begin....

Let the meatloaf thread begin!!

The basic ingredients are ground beef, egg, bread or cracker crumbs,
milk, onion and s&p. Top it with doctored-up ketchup (a little brown
sugar, dry mustard, you know, whatever.)

My exhusband made meatloaf and lined the loaf pan with bacon. That was
pretty good. He added ground pork, too. Some people add peppers, hard
boiled egg, and lots of other stuff. You asked for nothing fancy, so
I'd stick to the basics and go from there.

Karen

Both yours and Jill's meatloaf recipes using oatmeal sound really good,
but I have a question...

Over the years I've tried several meatloaf recipes that use oatmeal and
the results were always disappointing. The texture, or mouthfeel, is
rather "slick" or slimey. This never happens when I use bread. Am I
doing something wrong, or is this characteristic of using oatmeal?


I think it is due to the grade of ground beef you use. The oatmeal absorbs
much of the grease from the ground beef; if you use a leaner ground beef, it is
less likely to be slimy.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".

ojunk (Mpoconnor7) wrote in
:

Both yours and Jill's meatloaf recipes using oatmeal sound really
good, but I have a question...

Over the years I've tried several meatloaf recipes that use oatmeal
and the results were always disappointing. The texture, or mouthfeel,
is rather "slick" or slimey. This never happens when I use bread. Am
I doing something wrong, or is this characteristic of using oatmeal?


I think it is due to the grade of ground beef you use. The oatmeal
absorbs much of the grease from the ground beef; if you use a leaner
ground beef, it is less likely to be slimy.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".


Thanks, Michael. That might be the reason. I generally use 93% lean
ground beef, but I also use ground pork and veal. I have no idea of the
fat percentage in either of those two, however, I think it's safe to
assume that the ground pork may be higher in fat.

I may give it a try again with beef only. I would think that 93% lean
should be lean enough.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

MisNomer wrote:
Wow! that was the best meatloaf! I made it like you said in a
roasting pan with a rack.

thanks for the warning and the recipe!

Liz

You're welcome! Glad it was a hit for you. I've always enjoyed it.

Jill



On Wed, 30 Jun 2004 20:20:59 -0500, "jmcquown"
wrote:

Liz, I have, but if you use a loaf pan, be prepared to have to drain
off
fat. It's rather difficult to hold the loaf in the pan and drain
off the
fat; I've ruined a perfectly good oven mitt doing that and also
burned my
hand in the process.

I can promise the recipe is delicious Bake in a large loaf pan
at your
own discretion. And don't sue me if you burn your hand. G

Jill

Here is a nice little recipe that I have enjoyed coking over the
years.....
1 1/2 lbs ground beef
2 8oz cans tomato sauce
1 small onion chopped
1 small green bell pepper chopped
1 cup bread crumbs
1 egg
season to taste
pre heat oven to 375
Put all of the ingredients in a large mixing bowl, and begin to combine
all of it with your hands, when you have mixed it throughly place it in
a cooking dish for 45 min to 1 hour, cooking times may vary. cook til
done. I like to cook mine in a glass cooking dish.....
Michael

meatloaf recipe snipped
Wayne in Phoenix wrote:
: Both yours and Jill's meatloaf recipes using oatmeal sound really good,
: but I have a question...

: Over the years I've tried several meatloaf recipes that use oatmeal and
: the results were always disappointing. The texture, or mouthfeel, is
: rather "slick" or slimey. This never happens when I use bread. Am I
: doing something wrong, or is this characteristic of using oatmeal?

Hi Wayne,
I too don't care for the texture that oatmeal lends to meatloaf.
Mom always used breadcrumbs and that's what I use too, but I
fancy schmancy it up by using panko which I really like. Have
also used matzoh meal to good effect. Having said that, I'm
one of those cretins who love ketchup slathered on top of
the loaf -- blame it on mom :-)


I don't post much anymore, but want to let you know that
I very much enjoy your posts.

Tammy in Sacramento

TammyM wrote in
:


meatloaf recipe snipped
Wayne in Phoenix wrote:
: Both yours and Jill's meatloaf recipes using oatmeal sound really
: good, but I have a question...

: Over the years I've tried several meatloaf recipes that use oatmeal
: and the results were always disappointing. The texture, or
: mouthfeel, is rather "slick" or slimey. This never happens when I
: use bread. Am I doing something wrong, or is this characteristic of
: using oatmeal?

Hi Wayne,
I too don't care for the texture that oatmeal lends to meatloaf.
Mom always used breadcrumbs and that's what I use too, but I
fancy schmancy it up by using panko which I really like. Have
also used matzoh meal to good effect. Having said that, I'm
one of those cretins who love ketchup slathered on top of
the loaf -- blame it on mom :-)

My mom always used fresh bread soaked in milk, then squeezed out. I
found it hard to mix in, so I use dried breadcrumbs that I make from the
ends of bread that I collect in the freezer. I haven't tried matzoh
meal for meatloaf, but have used it in other things. It does work well.
I keep hearing about panko, but have yet to buy any. I must give that
a try. I confess that I also like to put ketchup on top, too.
Sometimes I mix it with a bit of mustard and a spoonful of brown sugar.

I don't post much anymore, but want to let you know that
I very much enjoy your posts.

Thank you, Tammy!


Tammy in Sacramento

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Wow! that was the best meatloaf! I made it like you said in a roasting pan
with
a rack.

Never tried a roasting pan. I want to try a meatloaf in the Ronco Rotisserie
I may try it tomorrow since I've got all the ingredients and nothing better to
do. I bought supermarket bakery hamburger buns, so maybe I'll make meatloaf
sandwiches out of them. I can always freeze the leftovers.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".