Michael \"Dog3\" wrote:
>
> sf > :
> in rec.food.cooking
>
> > On Thu, 26 Feb 2009 22:25:49 GMT, notbob > wrote:
> >
> >>Since we're doing superburgers, howzabout hamburger pie. I had it
> >>once and it was fantastic. It was basically a hamburger pie (2
> >>crusts) with Lipton onion soup mix. I think the recipe was once on a
> >>pkg of Lipton onion soup. I've never seen it since or on their
> >>website. OTOH, I haven't looked in years. Anyone have the original
> >>recipe?
> >>
> > No, but you reminded me that IMO one of the best meatloafs (I'm *not*
> > a meatloaf fan) I've ever made used a packet of Lipton Onion soup...
> > well, 1/2 a packet to be exact. I don't make big meatloafs - a pound
> > and a half of meat is more than enough for me.
> >
> > I can't tell you how many years it's been since I've made meatloaf,
> > but these threads have me jonesing for meatloaf now. LOL!
>
> Gawd. I've tried just about every meatloaf recipe ever posted here and
> many that haven't been posted here. I've not had much luck with any of
> them. Now don't get me wrong; I like a good meatloaf. I've never tried
> onion soup mix in a meatloaf, that I can remember. Might just be the
> ingredient I've been missing all these years. Might not be either. I
> think I'll dump a packet of it in next time I make one. Good luck when
> you make yours ;-) If you've not made one in years and report back that
> your meatloaf was the best ever made in the world, I'm gonna come and git
> you
>
> Michael
>

Try a tablespoon or two of Walkerswood Jamaican Jerk seasoning (paste
type) for "Flaming death meat loaf". Also try mixing it in a food
processor to get a high density meat loaf that slices well for
sandwiches.