i was specifically interested if it were different from regular in the oven
meatloaf, and the answer is no, but thanks i might give this a try in the
nuker, Lee

--
Have a wonderful day

"Brick" > wrote in message
ster.com...
>
> On 2-Nov-2009, "Stormmmee" > wrote:
>
>> now there's a recipe i would love to see, Lee
>>
>> --
>> Have a great day
>
> Gee, I've never considered a recipe for meatloaf. It just is.
>
> Gather together some;
> Ground beef
> Ground pork
> Onion (Can't cook anything without onion)
> Bell Pepper
> Egg(s)
> Bread crumbs
> Garlic (Can't cook anything without garlic either)
> Catsup
> S & P
>
> Mix two parts of ground beef with one part of ground pork. Add an egg
> for every 1.5 pounds of meat. Use a half cup each of chopped onion and
> pepper for each pound of meat. Mix in enough catsup to give some color
> to the mix. Finally mix in enough bread crumbs to firm up the mix. It's
> not
> critical, but you don't want to leave it too soupy. Season to taste. Herbs
> are beneficial if you have them. I like a few red pepper flakes in mine,
> but not enough to add heat. Bake uncovered on high until the loaf begins
> to pull away from the edges of the pan. If you use a regular oven, bake
> at 325F to 350F.
>
> You don't have to use a bundt pan to cook meatloaf, but it does help
> to distribute the heat more evenly for a decent texture all the way
> through.
> You can use a loaf pan if you like or even just mould the meat into a loaf
> and cook it that way.
>
> Anybody wants to help me out, feel free to jump in here.
>
> --
> Brick (Youth is wasted on young people)