I made meat loaf the other night that has been giving me acid
indigestion that you would not believe.

2 1/2 lbs 15% ground sirloin
3/4 cup Italian seasoned bread crumbs
1/2 cup plain bread crumbs
1/2 cup oatmeal
2 eggs
1/2 jar Ragu meat spaghetti sauce
1/2 cup chopped celery
1/2 cup chopped onion
1 tsp. oregano
1/2 tsp. cummen
1/2 tsp. garlic powder
3/4 tsp. kosher salt
1/4 tsp. ground black pepper

Cooked at 350 for 50 minutes(covered) and 10 minutes @ 400 uncovered.
Drained the fat from the pan and put on a rack for another 5 minutes.
Put on the serving platter and sprinkled some parmesan cheese on the top
before slicing and serving.

Came out moist and flavorful, BUT, gave acid indigestion. Any
suggestions on where I went wrong or what I can do to minimize/eliminate
this in the future ?

Thanks,
Ted

Ted Campanelli wrote:

> I made meat loaf the other night that has been giving me acid
> indigestion that you would not believe.

The problem is not your meat loaf. See your doctor.

Becca

"Ted Campanelli" > wrote in message
. com...
> I made meat loaf the other night that has been giving me acid
> indigestion that you would not believe.
>
> 2 1/2 lbs 15% ground sirloin
> 3/4 cup Italian seasoned bread crumbs
> 1/2 cup plain bread crumbs
> 1/2 cup oatmeal
> 2 eggs
> 1/2 jar Ragu meat spaghetti sauce
> 1/2 cup chopped celery
> 1/2 cup chopped onion
> 1 tsp. oregano
> 1/2 tsp. cummen
> 1/2 tsp. garlic powder
> 3/4 tsp. kosher salt
> 1/4 tsp. ground black pepper
>
> Cooked at 350 for 50 minutes(covered) and 10 minutes @ 400 uncovered.
> Drained the fat from the pan and put on a rack for another 5 minutes.
> Put on the serving platter and sprinkled some parmesan cheese on the top
> before slicing and serving.
>
> Came out moist and flavorful, BUT, gave acid indigestion. Any
> suggestions on where I went wrong or what I can do to minimize/eliminate
> this in the future ?

Grease tends to cause indigestion. I always bake my meatloaf on a sheet pan
instead of in a loaf pan. That allows the grease to drain away. I also
find that sautéing the onion and celery helps and it also improved the
flavor and texture of the meatloaf. The recipe looks pretty standard except
for the spaghetti sauce, but I doubt that would make much difference. Also,
indigestion just happens sometime. It may not have anything much to do with
the meatloaf. There are great medications available for indigestion. I
would take something and try to forget about it.

On Sat, 20 Dec 2003 01:39:02 GMT, Ted Campanelli
> wrote:


>Came out moist and flavorful, BUT, gave acid indigestion. Any
>suggestions on where I went wrong or what I can do to minimize/eliminate
>this in the future ?

Yes. Go on low carb and you will eliminate acid indigestion forever.

(There are low carb versions of meatloaf btw)

"Ted Campanelli" > wrote in message
. com...
> I made meat loaf the other night that has been giving me acid
> indigestion that you would not believe.
>
Eat a big green salad for now and don't mix in any
breadcrumbs you didn't make for yourself in the future.
Cumin and oregano can be a bad combo too since
you used such a huge amount.





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>From: Ted Campanelli

>I made meat loaf the other night that has been giving me acid
>indigestion that you would not believe.

>2 1/2 lbs 15% ground sirloin
>3/4 cup Italian seasoned bread crumbs
>1/2 cup plain bread crumbs
>1/2 cup oatmeal
>2 eggs
>1/2 jar Ragu meat spaghetti sauce
>1/2 cup chopped celery
>1/2 cup chopped onion
>1 tsp. oregano
>1/2 tsp. cummen
>1/2 tsp. garlic powder
>3/4 tsp. kosher salt
>1/4 tsp. ground black pepper
>
>Cooked at 350 for 50 minutes(covered) and 10 minutes @ 400 uncovered.
>Drained the fat from the pan and put on a rack for another 5 minutes.
>Put on the serving platter and sprinkled some parmesan cheese on the top
>before slicing and serving.
>
>Came out moist and flavorful, BUT, gave acid indigestion. Any
>suggestions on where I went wrong or what I can do to minimize/eliminate
>this in the future ?
>
>Thanks,
>Ted

Did you cook the vegies before adding them to the mixture. The Garlic Powder is
questionable. Your system just may be telling you that you can't handle ground
beef prepared in this manner.

Lots of reasons for your indigestion, but only you will be able to isolate the
reasons.

I don't know how old you are, but I'm pushing 50 and I can't eat meatloaf
anymore no matter how gently prepared. I've tried, trust me.

Ellen

"Ted Campanelli" > wrote in message
. com...
> I made meat loaf the other night that has been giving me acid
> indigestion that you would not believe.
>
> 2 1/2 lbs 15% ground sirloin
> 3/4 cup Italian seasoned bread crumbs
> 1/2 cup plain bread crumbs
> 1/2 cup oatmeal
> 2 eggs
> 1/2 jar Ragu meat spaghetti sauce
> 1/2 cup chopped celery
> 1/2 cup chopped onion
> 1 tsp. oregano
> 1/2 tsp. cummen
> 1/2 tsp. garlic powder
> 3/4 tsp. kosher salt
> 1/4 tsp. ground black pepper
>
> Cooked at 350 for 50 minutes(covered) and 10 minutes @ 400 uncovered.
> Drained the fat from the pan and put on a rack for another 5 minutes.
> Put on the serving platter and sprinkled some parmesan cheese on the top
> before slicing and serving.
>
> Came out moist and flavorful, BUT, gave acid indigestion. Any
> suggestions on where I went wrong or what I can do to minimize/eliminate
> this in the future ?
>
> Thanks,
> Ted
>

Two suggestions:
1. Raw onion is notorious for causing indigestion. Saute the onion in
butter
and cool it before adding it to the mixture. If that doesn't work,
2. As Becca suggested, do see a doctor.

pavane

Ted Campanelli wrote:

> I made meat loaf the other night that has been giving me acid
> indigestion that you would not believe.
>
> 2 1/2 lbs 15% ground sirloin
> 3/4 cup Italian seasoned bread crumbs
> 1/2 cup plain bread crumbs
> 1/2 cup oatmeal
> 2 eggs
> 1/2 jar Ragu meat spaghetti sauce
> 1/2 cup chopped celery
> 1/2 cup chopped onion
> 1 tsp. oregano
> 1/2 tsp. cummen
> 1/2 tsp. garlic powder
> 3/4 tsp. kosher salt
> 1/4 tsp. ground black pepper
>
> Cooked at 350 for 50 minutes(covered) and 10 minutes @ 400 uncovered.
> Drained the fat from the pan and put on a rack for another 5 minutes.
> Put on the serving platter and sprinkled some parmesan cheese on the top
> before slicing and serving.
>
> Came out moist and flavorful, BUT, gave acid indigestion. Any
> suggestions on where I went wrong or what I can do to minimize/eliminate
> this in the future ?
>
> Thanks,
> Ted
>

probably something is wrong with your stomach, especially if this
discomfort happens frequently. also maybe too much fat and/or acid in
the tomato sauce. use 7% ground meat, or better buy lean meat and grind
it yourself. try not to use preprocessed stuff. use good RIPE canned
tomatoes instead of spaghetti sauce. no pre-seasoned bread crumbs. fresh
garlic and oregano, less black pepper. what's wrong with using basic
fresh ingredients?

for my meatloaf i use a mix of lean beef, chicken, and lean pork. (i
will pass the meats at least twice in my food processor to obtain a fine
paste),
bread crumbs soacked in milk,
finely chopped parsley,
finely diced garlic,
2 eggs,
salt and pepper,
some nutmeg,
freshly grated parmigiano cheese (no parmesan)

i cook the meatloaf boiling it wrapped tightly in aluminum foil (the non
stick type). the taste will be very delicate.

slice when is lukewarm, and eat with good mayonayse or french dijon
mustard or green sauce.

GREEN SAUCE

1/2 lb (225 gr) bread crumbs
1/2 cup (120 cc) meat broth
2 eggs, hard-boiled
6 anchovy fillets
3 tablespoons pine nuts
1/2 lb (225 gr) Italian parsley
1 oz (30 gr) capers in salt, rinsed and drained
2 garlic cloves
1–2 tablespoons (depending on the strength) white wine vinegar
1/2 cup (120 cc) extra-virgin olive oil
salt and pepper

Soak the bread crumbs lightly in broth, and squeeze them to remove the
excess liquid.
Chop the eggs, anchovies, pine nuts, parsley, capers, and garlic, by
hand or in a food processor finely together.
Add the lemon juice, and extra-virgin olive oil.
Combine enough bread crumbs to give the sauce the consistency of a dense
paste.
Add salt and pepper, and stir thoroughly to combine all the ingredients.

You can use this green sauce also for fish substituting the vinegar for
lemon.


ciao, anna maria


www.annamariavolpi.com

Howard Dean wrote:
>
> "Ted Campanelli" > wrote in message
> . com...
> > I made meat loaf the other night that has been giving me acid
> > indigestion that you would not believe.
> >
> Eat a big green salad for now and don't mix in any
> breadcrumbs you didn't make for yourself in the future.
> Cumin and oregano can be a bad combo too since
> you used such a huge amount.
>


That doesn't sounds like a "huge amount" for 2.5 pounds
of ground sirloin!

gloria p

>Ted Campanelli" > wrote in message
.com...
>> I made meat loaf the other night that has been giving me acid
>> indigestion that you would not believe.
>>
>> 2 1/2 lbs 15% ground sirloin
>>
>> 3/4 cup Italian seasoned bread crumbs
>> 1/2 cup plain bread crumbs
>> 1/2 cup oatmeal

Too much filler/binder will absorb all the grease rather than letting it drain
away... greasy food causes reflux... I'd say you have at least double the
filler necessary. A scant cup of crumbs is plenty for your recipe. I'd add a
couple grated raw potato as filler and only about 1/2 cup crumbs... raw spuds
add moisture and fiber, not to mention adding flavor and improved texture...
not necessary to pare just scrub well. Actually I add a variety of raw
veggies, which is easy to do while grinding my own meat; carrot, celery, onion,
parsley (including stems), often nuts too (toasted ground almond is excellent
in meatloaf), with a pork meatloaf add whole pistachios a la mortadella. A
meat grinder makes quick work or meatloaf, and you know what/who is in it...
just don't grind in raw garlic cloves, they will not disperse no matter how
much you smush it about. I also add 2 eggs per pound of meat.

>> 2 eggs
>> 1/2 jar Ragu meat spaghetti sauce
>> 1/2 cup chopped celery
>> 1/2 cup chopped onion
>> 1 tsp. oregano
>> 1/2 tsp. cummen
>> 1/2 tsp. garlic powder
>> 3/4 tsp. kosher salt
>> 1/4 tsp. ground black pepper


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````````````
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Becca > writes:

>Ted Campanelli wrote:
>
>> I made meat loaf the other night that has been giving me acid
>> indigestion that you would not believe.
>
>The problem is not your meat loaf. See your doctor.

Ted sounds just like the waiter in that annoying <purplepill.com> ad. Really.


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````````````
"Life would be devoid of all meaning were it without tribulation."

>From:

>Too much filler/binder will absorb all the grease rather than letting it
>drain
>away... greasy food causes reflux...

Gracious...I think you solved my problem. Dunno where I went and got the idea
that more fresh breadcrumbs would be better than fewer...but I did...and that's
when I stopped being able to eat Meatloaf.

Thanks for the heads up, Shel.

Ellen

Ted Campanelli saw Sally selling seashells by the seashore and told us
all about it on Sat, 20 Dec 2003 01:39:02 GMT:

>I made meat loaf the other night that has been giving me acid
>indigestion that you would not believe.
>
Too much fat/grease in the meat... Use low-fat ground beef to avoid
the problem. I find that greasy foods often give me indigestion even
though most things don't.

(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
Allergyfree Eating Recipe Swap: http://groups.yahoo.com/group/Allergyfree_Eating
Ample Aussies Mailing List: http://groups.yahoo.com/group/ampleaussies/

Ted Campanelli > wrote in
. com:

> I made meat loaf the other night that has been giving me acid
> indigestion that you would not believe.
>
> 2 1/2 lbs 15% ground sirloin
> 3/4 cup Italian seasoned bread crumbs
> 1/2 cup plain bread crumbs
> 1/2 cup oatmeal
> 2 eggs
> 1/2 jar Ragu meat spaghetti sauce
> 1/2 cup chopped celery
> 1/2 cup chopped onion
> 1 tsp. oregano
> 1/2 tsp. cummen
> 1/2 tsp. garlic powder
> 3/4 tsp. kosher salt
> 1/4 tsp. ground black pepper
>
> Cooked at 350 for 50 minutes(covered) and 10 minutes @ 400 uncovered.
> Drained the fat from the pan and put on a rack for another 5 minutes.
> Put on the serving platter and sprinkled some parmesan cheese on the
> top before slicing and serving.
>
> Came out moist and flavorful, BUT, gave acid indigestion. Any
> suggestions on where I went wrong or what I can do to
> minimize/eliminate this in the future ?
>
> Thanks,
> Ted
>

It might be the garlic powder. I can't eat it, but fresh garlic never
does that to me. Garlic powder just keeps repeating itself to the point
where I feel ill.

Wayne

Ted Campanelli wrote:
>
> I made meat loaf the other night that has been giving me acid
> indigestion that you would not believe.
>
> 2 1/2 lbs 15% ground sirloin
> 3/4 cup Italian seasoned bread crumbs
> 1/2 cup plain bread crumbs
> 1/2 cup oatmeal
> 2 eggs
> 1/2 jar Ragu meat spaghetti sauce
> 1/2 cup chopped celery
> 1/2 cup chopped onion
> 1 tsp. oregano
> 1/2 tsp. cummen
> 1/2 tsp. garlic powder
> 3/4 tsp. kosher salt
> 1/4 tsp. ground black pepper
>
> Cooked at 350 for 50 minutes(covered) and 10 minutes @ 400 uncovered.
> Drained the fat from the pan and put on a rack for another 5 minutes.
> Put on the serving platter and sprinkled some parmesan cheese on the top
> before slicing and serving.
>
> Came out moist and flavorful, BUT, gave acid indigestion. Any
> suggestions on where I went wrong or what I can do to minimize/eliminate
> this in the future ?
>
> Thanks,
> Ted

Take two OTC Xantac (Ranitidine) prior to eating. :-)
I have a hiatal hernia so nearly anything I eat gives me heartburn
and/or acid indigestion. It's a rather common problem. :-P

This stuff is great and prevents it.

K.

--
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all owned by cats" -- Asimov

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Wayne Boatwright wrote:
>
> Ted Campanelli > wrote in
> . com:
>
> > I made meat loaf the other night that has been giving me acid
> > indigestion that you would not believe.
> >
> > 2 1/2 lbs 15% ground sirloin
> > 3/4 cup Italian seasoned bread crumbs
> > 1/2 cup plain bread crumbs
> > 1/2 cup oatmeal
> > 2 eggs
> > 1/2 jar Ragu meat spaghetti sauce
> > 1/2 cup chopped celery
> > 1/2 cup chopped onion
> > 1 tsp. oregano
> > 1/2 tsp. cummen
> > 1/2 tsp. garlic powder
> > 3/4 tsp. kosher salt
> > 1/4 tsp. ground black pepper
> >
> > Cooked at 350 for 50 minutes(covered) and 10 minutes @ 400 uncovered.
> > Drained the fat from the pan and put on a rack for another 5 minutes.
> > Put on the serving platter and sprinkled some parmesan cheese on the
> > top before slicing and serving.
> >
> > Came out moist and flavorful, BUT, gave acid indigestion. Any
> > suggestions on where I went wrong or what I can do to
> > minimize/eliminate this in the future ?
> >
> > Thanks,
> > Ted
> >
>
> It might be the garlic powder. I can't eat it, but fresh garlic never
> does that to me. Garlic powder just keeps repeating itself to the point
> where I feel ill.
>
> Wayne


Funny... I have just the opposite reaction. :-)
Garlic powder is fine, but if I eat fresh garlic, not only do I taste it
all the live long day in my mouth, but I sweat it too.

I have a similar problem with curry. :-P

Experiment and find out what works for you. <G>

K.

--
>^,,^< Cats-haven Hobby Farm >^,,^< >^,,^<

"There are millions of intelligent species in the universe, and they are
all owned by cats" -- Asimov

Custom handcrafts, Sterling silver beaded jewelry
http://cgi6.ebay.com/ws/eBayISAPI.dl...s&userid=Katra

Taffy Stoker > wrote:
>Yes. Go on low carb and you will eliminate acid indigestion forever.

I don't know where you get that, but I only get predictable
heartburn from tunafish.

--Blair
"Atkins is gonna kill people."

Blair Putz Houghton writes:
>
> I only get predictable
>heartburn from tunafish.

Also indicates your low IQ... tuna fish is two (2) woids.


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---= Move UNITED NATIONS To Paris =---
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````````````
"Life would be devoid of all meaning were it without tribulation."

On Sat, 20 Dec 2003 01:39:02 +0000, Ted Campanelli wrote:

> Came out moist and flavorful, BUT, gave acid indigestion. Any
> suggestions on where I went wrong or what I can do to minimize/eliminate
> this in the future ?

Add a roll of crushed TUMS to you meatloaf.

Seriously though, it's the onions for me. If I cook them first
or leave them out I don't get heartburn.

On Sat, 20 Dec 2003 08:03:28 GMT, Blair P. Houghton > wrote:

>Taffy Stoker > wrote:
>>Yes. Go on low carb and you will eliminate acid indigestion forever.
>
>I don't know where you get that, but I only get predictable
>heartburn from tunafish.

alt.support.diet.low-carb

I have been on Atkins for years and my acid indigestion is completely
gone.

It returns ten-fold if I go off the diet.

On 12/19/2003 8:39 PM Ted shuffled out of his cave and grunted these
great (and sometimes not so great) words of knowledge:

Thank you for the replies.

From what has been said, there are a couple of things I will do in the
future - Use a leaner ground beef, reduce the amount of bread crumbs,
add some potato, and sauté the onions and celery first.

As far as seeing a doctor - I do see one on a regular basis. In almost
60 years I have had acid indigestion perhaps 10 times (and about 7 of
them were when I was in my 20's and 30's [too much party time {:-) ]

Thank you again for the help and have a Happy and Safe Holiday.


> I made meat loaf the other night that has been giving me acid
> indigestion that you would not believe.
>
> 2 1/2 lbs 15% ground sirloin
> 3/4 cup Italian seasoned bread crumbs
> 1/2 cup plain bread crumbs
> 1/2 cup oatmeal
> 2 eggs
> 1/2 jar Ragu meat spaghetti sauce
> 1/2 cup chopped celery
> 1/2 cup chopped onion
> 1 tsp. oregano
> 1/2 tsp. cummen
> 1/2 tsp. garlic powder
> 3/4 tsp. kosher salt
> 1/4 tsp. ground black pepper
>
> Cooked at 350 for 50 minutes(covered) and 10 minutes @ 400 uncovered.
> Drained the fat from the pan and put on a rack for another 5 minutes.
> Put on the serving platter and sprinkled some parmesan cheese on the top
> before slicing and serving.
>
> Came out moist and flavorful, BUT, gave acid indigestion. Any
> suggestions on where I went wrong or what I can do to minimize/eliminate
> this in the future ?
>
> Thanks,
> Ted
>

I have found that sometimes when I include onions they are not totally
cooked and that will give me indigestion.
Wayne

Ted Campanelli > wrote:

>1/2 jar Ragu meat spaghetti sauce

This would do me the same as you.

Dennis