"sf" > wrote in message
...
> On Wed, 26 Dec 2012 10:36:00 -0000, "Ophelia"
> > wrote:
>
>>
>>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > "cshenk" > wrote in message
>> > ...
>> >> Ophelia wrote in rec.food.cooking:
>> >>
>> >>> Please would posters here be so kind as to share their favourite meat
>> >>> loaf recipes? I have tried a couple and didn't like them much.
>> >>> Reading here I see that it is a favourite for many and I would love
>> >>> to find something really good
>> >>
>> >> Here's a basic Don does. It's more of a swap on any standard meatloaf
>> >> recipe. Instead of bread crumbs, bread, crackers or rice, try using
>> >> 'stuffing' such as pepperidge farm herb or stovetop.
>> >
>> > I am afraid this is unknown to me
>> >
>> >
>> > Yes you can make
>> >> your own batch too but this is one of those not very expensive time
>> >> savers.
>> >
>> > Oh I don't mind expensive and time consuming ... well, to a degree I
>> > just want to make something we like
>> >
>> >
>> >> Another trick, don't use too low fat of a meat or if all you have is
>> >> 94% fat-free beef, mix 1/4 ground pork with it.
>> >
>> > Noted!
>> >
>> >
>> >>
>> >> Consider canned or jarred mushrooms over fresh as they will not dry
>> >> out
>> >> the loaf like fresh will. If you must use fresh, use King Oyster stem
>> >> parts for optimal results.
>> >>
>> >> These tricks can be applied to any standard recipe you see.
>> >>
>> >> Here's a fairly standard approach.
>> >>
>> >> 2 lbs ground beef (or 1.75 beef, .25 pork)
>> >> 1.5 cups stuffing mix
>> >> 1 med onion, chopped fine (carmelize lightly first in some beef or
>> >> pork
>> >> fat if desired)
>> >> 1/2 cup 'sauce' (I like May Ploy here, others use tomato stuff)
>> >> 2 jumbo eggs or 3 'large'
>> >> 1 TB worstershire sauce
>> >>
>> >> I usually top with either more Mae Ploy or Jufran Bannana sauce
>> >>
>> >> You can add other spices but that's a basic one.
>> >
>> > Many thanks for that! However I don't know what May Ploy or Jufran
>> > Bannana sauce' are, nor 'stuffing mix'
>> > If you had no 'stuffing mix' what would you use instead?
>>
>> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and onion'
>> dried and mixed with dry breadcrumbs. Is that what you mean? Sorry about
>> that. I suppose I was thinking you meant something specific
>>
>> --
> Do you never use Google Images to figure these things out?
Sure, but if I do only that, what it the point of a cooking group? Do you
not prefer to hear the experiences of others? Let us all go to google and
ignore the group?
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