"l not -l" > wrote in message
...
>
> On 8-Jan-2015, "Kody" > wrote:
>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > > wrote in message
>> > ...
>> >> On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
>> >>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>> >>>
>> >>> --
>> >>> http://www.helpforheroes.org.uk/shop/
>> >>
>> >> I once saw pork brains for sale.
>> >
>> > I see. So. do you put them in meat loaf?
>> >
>> > --
>> > http://www.helpforheroes.org.uk/shop/
>> No, they go in eggs
> Or in milk gravy. http://www.culch.ie/wp-content/uploads/pork-brains.jpg

My mom said as a kid, they scrambled brains with eggs to eat.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Gary" > wrote in message
>> ...
>> > Julie Bove wrote:
>> >>
>> >> "Gary" > wrote in message
>> >> ...
>> >> > Julie Bove wrote:
>> >> >>
>> >> >> Why the olive oil? I see no need for that.
>> >> >>
>> >> >> And why bake for a while and then put the glaze on? I put glaze at
>> >> >> the
>> >> >> start.
>> >> >
>> >> > I agree on both points. I don't want any taste of olive oil in my
>> >> > meatloaf. I'd use canola or vegetable oil. I also put my ketchup
>> >> > glaze
>> >> > on before it ever goes into the oven.
>> >>
>> >> I don't use any oil!
>> >
>> > DOH! Now that you say that, you are correct. I don't use any oil
>> > either. Good call! I've forgotten...been about 2 years now since I've
>> > done a meatloaf.
>>
>> Would it help if I posted the whole recipe?
>
> Please do. I'm always open to new ideas!

Ok I will post it as is, but I have made several changes, as is my wont ..
For example I didn't like the taste of the glaze so changed it for
honey and mustard (the same thing I use on my roasted parsnips and carrots
.... stuff like that. I also changed the cooking times a la Michelle and I
also raised the oven temp ..

Oh yes, I divided it into 4.

Anyway, see what you think?

Ok the subject will be ... Classic Meat Loaf.



--
http://www.helpforheroes.org.uk/shop/

On Wednesday, January 7, 2015 at 12:51:35 PM UTC-10, Ophelia wrote:
> "dsi1" <> wrote in message
> ...
> > On Wednesday, January 7, 2015 11:07:43 AM UTC-10, Ophelia wrote:
> >> "dsi1" <> wrote in message
> >> ...
> >> > On Wednesday, January 7, 2015 1:09:54 AM UTC-10, Ophelia wrote:
> >> >> "dsi1" > wrote in message
> >> >> ...
> >> >> > On 1/6/2015 2:12 PM, Ophelia wrote:
> >> >> >>
> >> >> >>
> >> >> >> "dsi1" > wrote in message
> >> >> >> ...
> >> >> >>> On 1/6/2015 1:11 PM, Ophelia wrote:
> >> >> >>>>
> >> >> >>>>
> >> >> >>>> "dsi1" > wrote in message
> >> >> >>>> ...
> >> >> >>>>> On 1/6/2015 12:26 PM, Ophelia wrote:
> >> >> >>>>>> When the recipe states 'breadcrumbs' should they be fresh or
> >> >> >>>>>> dried?
> >> >> >>>>>>
> >> >> >>>>>
> >> >> >>>>> That would be dried. I buy the stuff in the can. There's not
> >> >> >>>>> much
> >> >> >>>>> point in making breadcrumbs out of fresh bread for meatloaf - or
> >> >> >>>>> is
> >> >> >>>>> there?
> >> >> >>>>
> >> >> >>>> I don't know, which is why I asked I dehydrate left over bread
> >> >> >>>> and
> >> >> >>>> turn it into crumbs anyway, so I do have both. Why would fresh
> >> >> >>>> not
> >> >> >>>> be
> >> >> >>>> right? Does the dried soak up extra liquid? I haven't made much
> >> >> >>>> meat
> >> >> >>>> loaf. I made some once and it was fine but I can't remember
> >> >> >>>> which
> >> >> >>>> breadcrumbs I used
> >> >> >>>>
> >> >> >>>
> >> >> >>> I soak fresh bread to soften it up. I could dry the bread and make
> >> >> >>> crumbs but I'm too damn lazy. I dig meatloaf though. I'm a
> >> >> >>> meatloaf
> >> >> >>> connoisseur. Pardon my french!
> >> >> >>
> >> >> >> Mais oui So, you use fresh but then soak it? With what? Does it
> >> >> >> not
> >> >> >> end up as mush?
> >> >> >>
> >> >> >
> >> >> > Some people will soak bread in milk, or even evaporated milk. I like
> >> >> > to
> >> >> > use water. When it's soft, I'll squeeze the bread. It feels like a
> >> >> > jellyfish in my hand. I'll soak bread crumbs too. Either way, you
> >> >> > end
> >> >> > up
> >> >> > with a mush or a goo. I used to add a ton of water to meatloaf - the
> >> >> > bread
> >> >> > helps retain the water but I've now seen the error of my ways. These
> >> >> > days,
> >> >> > I don't add any eggs to the mix.
> >> >>
> >> >> OK. I've only made it once and it was good but then I forgot all
> >> >> about
> >> >> it.
> >> >> I just saw a recipe which caught my interest. All the veg are pureed
> >> >> in
> >> >> the processor and the meat, crumbs etc added. The veg are carrot,
> >> >> onion,
> >> >> red
> >> >> bell pepper, mushroom and garlic and there is a glaze for adding near
> >> >> the
> >> >> end with sugar, ketchup and mustard!
> >> >>
> >> >> What say you? Does that sound good?
> >> >>
> >> >
> >> > It sounds good to me but then again - it's meatloaf. :-) Adding crumbs
> >> > to
> >> > the pureed vegetables sounds like a good idea. That should soak up the
> >> > execess liquid. Sometimes, if I'm game, I'll add a can of corn. Thanks
> >> > for
> >> > trying this great American dish!
> >>
> >> ;-) Actually adding a can of corn sounds very good)
> >>
> >
> > Sounds good to me too, although I believe that many Americans might find
> > the idea goofy.
>
> Heh I don't think that matters much eh?
>

It doesn't matter much to me but that's mainly for your info on life in these United States.

I made some meatloaf last night. I mix the hamburger until it gets all smooth, then formed it into a thin rectangle on foil. Added some cheese on top of that, added some shredded carrots and zucchini. I wanted to try out my new Veggetti slicer - boy that's a lot of work. That's tough on my wrist! I rolled the whole thing up which is made easy by using the foil to stabilize the rolling. Topped it off with some homemade tonkatsu sauce and baked it in a hot oven for around 40 minutes.

The meatloaf was pretty tasty although the veggies were still kind of raw. Next time I'll boil the stuff first or just use something like mushrooms or even canned corn. Also, I'll have to make a bigger loaf, the wife and son really dug it. Heck, it even had me hankering for more. :-)


> --
> http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...

>> >> ;-) Actually adding a can of corn sounds very good)
>> >>
>> >
>> > Sounds good to me too, although I believe that many Americans might
>> > find
>> > the idea goofy.
>>
>> Heh I don't think that matters much eh?
>>
>
> It doesn't matter much to me but that's mainly for your info on life in
> these United States.

Thanks but ... *shrug* ;-)


> I made some meatloaf last night. I mix the hamburger until it gets all
> smooth, then formed it into a thin rectangle on foil. Added some cheese on
> top of that, added some shredded carrots and zucchini. I wanted to try out
> my new Veggetti slicer - boy that's a lot of work. That's tough on my
> wrist! I rolled the whole thing up which is made easy by using the foil to
> stabilize the rolling. Topped it off with some homemade tonkatsu sauce and
> baked it in a hot oven for around 40 minutes.

That sounds good ... mostly. First, what is 'tonkatsu' sauce? I bet it is
hot stuff eh?

The cheese on top sounds good.

>
> The meatloaf was pretty tasty although the veggies were still kind of raw.
> Next time I'll boil the stuff first or just use something like mushrooms
> or even canned corn. Also, I'll have to make a bigger loaf, the wife and
> son really dug it. Heck, it even had me hankering for more. :-)

Sounds good) That cheese could make it for me. Did you see the recipe I
was working from? I did change several things and hubby likes it. For me,
it was ok, but I guess I am not too much of a fan of meatloaf. It was tasty
enough but I am not even a fan of hamburger. I just thought that he would
like it, and he did) I formed it into 4 and am freezing 3, so if he
fancies it again, I don't have to cook it ))


>
>
>> --
>> http://www.helpforheroes.org.uk/shop/

--
http://www.helpforheroes.org.uk/shop/

On 8-Jan-2015, "Julie Bove" > wrote:

> "l not -l" > wrote in message
> ...
> >
> > On 8-Jan-2015, "Kody" > wrote:
> >
> >> "Ophelia" > wrote in message
> >> ...
> >> >
> >> >
> >> > > wrote in message
> >> > ...
> >> >> On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
> >> >>> When the recipe states 'breadcrumbs' should they be fresh or dried?
> >> >>>
> >> >>> --
> >> >>> http://www.helpforheroes.org.uk/shop/
> >> >>
> >> >> I once saw pork brains for sale.
> >> >
> >> > I see. So. do you put them in meat loaf?
> >> >
> >> > --
> >> > http://www.helpforheroes.org.uk/shop/
> >> No, they go in eggs
> > Or in milk gravy.
> > http://www.culch.ie/wp-content/uploads/pork-brains.jpg
>
> My mom said as a kid, they scrambled brains with eggs to eat.
For as long as I can remember, deep-fried (cow) brain sandwiches have been
offered at some of the taverns and diners in the south St. Louis area. The
old-style diners are now mostly a thing of the past, I haven't hung around
in taverns for many years and the number of brain sandwich purveyors has
shrunk tremendously - but, they can still be found in a few places.

Never seen pork brains offered here; but, we are in the "sometimes" south.
Apparently, pork brains are more of a deep-south thing.
--
Change Cujo to Juno for email.

Cow brains could transmit mad cow disease, that's 1 reason they quit selling beef insulin. There is no mad pig disease.

On Thursday, January 8, 2015 at 3:03:56 AM UTC-8, Ophelia wrote:
> "Nellie" > wrote in message
> ...
> > On Wednesday, January 7, 2015 3:24:42 AM UTC-8, Ophelia wrote:
> >> "Janet Wilder" > wrote in message
> >> eb.com...
> >> > On 1/6/2015 4:26 PM, Ophelia wrote:
> >> >> When the recipe states 'breadcrumbs' should they be fresh or dried?
> >> >>
> >> >
> >> > I have used wheat germ in meatloaf with excellent results. Much lower
> >> > in
> >> > carbs than breadcrumbs.
> >>
> >> Hmm well the crumbs in this recipe will not be a huge part of the whole.
> >> I
> >> do make a wholemeal loaf with seeds and toasted wheat flakes so that
> >> might
> >> be better anyway, yes?
> >>
> >>
> >>
> >> --
> >> http://www.helpforheroes.org.uk/shop/
> >
> >
> >
> > I'm not sure what toasted wheat flakes are unless you mean cereal and I
> > don't think you do.
>
> https://www.google.co.uk/search?q=to...2&ved=0CGsQsAQ
>
> I add them along with mixed seeds in a wholemeal loaf I make. It is very
> popular in this house
>
> However, long ago when I was newly married I used a recipe I found on the
> box of Shredded Wheat cereal. If I recall correctly, it said to soak two of
> the 'pillows' in milk and then add to the beef. I think it was good and I'm
> not sure why I didn't keep using it, probably wanted to experiment.
> >
> > If Shredded Wheat is still around, I may try it again.
>
> I haven't heard of that before
> --
> http://www.helpforheroes.org.uk/shop/



Thanks for the wheat flakes info.

Here is what I used in my meatloaf: http://www.postfoods.com/our-brands/...l-big-biscuit/

Nellie

On Thursday, January 8, 2015 at 4:12:00 AM UTC-8, Gary wrote:
> Ophelia wrote:
> >
> > > If Shredded Wheat is still around, I may try it again.
>
> And remember they also sold (or still sell) the Mini Shredded Wheat.
>
> When my daughter was young (pre-school age), her favorite toys were
> "My Little Pony" dolls for years. I still have a box of about 100 of
> them up in her old bedroom closet.
>
> Anyway, at every meal she would bring along her favorite pony to the
> table. She would set it beside her plate and put one mini shredded
> wheat in front of it. That was a "hay block" for the pony to eat.
> ehehh It was very cute.


You misquoted. Ophelia didn't say that, I did.

Nellie

On 1/8/2015 9:37 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>
>>> >> ;-) Actually adding a can of corn sounds very good)
>>> >>
>>> >
>>> > Sounds good to me too, although I believe that many Americans might
>>> > find
>>> > the idea goofy.
>>>
>>> Heh I don't think that matters much eh?
>>>
>>
>> It doesn't matter much to me but that's mainly for your info on life
>> in these United States.
>
> Thanks but ... *shrug* ;-)
>
>
>> I made some meatloaf last night. I mix the hamburger until it gets all
>> smooth, then formed it into a thin rectangle on foil. Added some
>> cheese on top of that, added some shredded carrots and zucchini. I
>> wanted to try out my new Veggetti slicer - boy that's a lot of work.
>> That's tough on my wrist! I rolled the whole thing up which is made
>> easy by using the foil to stabilize the rolling. Topped it off with
>> some homemade tonkatsu sauce and baked it in a hot oven for around 40
>> minutes.
>
> That sounds good ... mostly. First, what is 'tonkatsu' sauce? I bet it
> is hot stuff eh?

Tonkatsu sauce is a sweet, fruity, ketchup style sauce containing
tomatoes, apples, shoyu, maybe some pickled plums and it typically has
some dark spice taste to it. It's great sauce! You can make it at home
and it will come out very similar to your meatloaf glaze. I like the
Japanese bottled stuff but ketchup, Worcestershire sauce, shoyu, brown
sugar, and a little mustard and a little balsamic vinegar will do in a
pinch. The Japan stuff typically will contain apples and plums. We're
plum crazy about the stuff. All I know is the world would be a sadder
place without T-sauce. :-)

http://tastyislandhawaii.com/2009/12...auce-shootout/

>
> The cheese on top sounds good.
>
>>
>> The meatloaf was pretty tasty although the veggies were still kind of
>> raw. Next time I'll boil the stuff first or just use something like
>> mushrooms or even canned corn. Also, I'll have to make a bigger loaf,
>> the wife and son really dug it. Heck, it even had me hankering for
>> more. :-)
>
> Sounds good) That cheese could make it for me. Did you see the
> recipe I was working from? I did change several things and hubby likes
> it. For me, it was ok, but I guess I am not too much of a fan of
> meatloaf. It was tasty enough but I am not even a fan of hamburger. I
> just thought that he would like it, and he did) I formed it into 4
> and am freezing 3, so if he fancies it again, I don't have to cook it ))
>

That was an aptly named recipe because it was a classic meatloaf
alright. That's real American food! I guess you'd like it better if it
was stuffed with cheese, but then again, who wouldn't? That's a good
idea to freeze some. Next time weave a little meatloaf coat out of bacon
and deep fry that thing! :-)

>
>>
>>
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>

On 1/8/2015 1:48 PM, l not -l wrote:
> On 8-Jan-2015, "Julie Bove" > wrote:
>
>> "l not -l" > wrote in message
>> ...
>>>
>>> On 8-Jan-2015, "Kody" > wrote:
>>>
>>>> "Ophelia" > wrote in message
>>>> ...
>>>>>
>>>>>
>>>>> > wrote in message
>>>>> ...
>>>>>> On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
>>>>>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>>>>>
>>>>>>> --
>>>>>>> http://www.helpforheroes.org.uk/shop/
>>>>>>
>>>>>> I once saw pork brains for sale.
>>>>>
>>>>> I see. So. do you put them in meat loaf?
>>>>>
>>>>> --
>>>>> http://www.helpforheroes.org.uk/shop/
>>>> No, they go in eggs
>>> Or in milk gravy.
>>> http://www.culch.ie/wp-content/uploads/pork-brains.jpg
>>
>> My mom said as a kid, they scrambled brains with eggs to eat.
> For as long as I can remember, deep-fried (cow) brain sandwiches have been
> offered at some of the taverns and diners in the south St. Louis area. The
> old-style diners are now mostly a thing of the past, I haven't hung around
> in taverns for many years and the number of brain sandwich purveyors has
> shrunk tremendously - but, they can still be found in a few places.
>
> Never seen pork brains offered here; but, we are in the "sometimes" south.
> Apparently, pork brains are more of a deep-south thing.
>

Calves brains and scrambled eggs used to be popular when I was a kid.
You cover the brain with water, bring to a boil and simmer for 15
minutes, allow to cool enough to slice the brain into edible sizes, then
you scramble the eggs and the brains together.

Becca

On 1/8/2015 12:25 PM, dsi1 wrote:

> I made some meatloaf last night. I mix the hamburger until it gets
> all smooth, then formed it into a thin rectangle on foil. Added some
> cheese on top of that, added some shredded carrots and zucchini. I
> wanted to try out my new Veggetti slicer - boy that's a lot of work.
> That's tough on my wrist! I rolled the whole thing up which is made
> easy by using the foil to stabilize the rolling. Topped it off with
> some homemade tonkatsu sauce and baked it in a hot oven for around 40
> minutes.
>
> The meatloaf was pretty tasty although the veggies were still kind of
> raw. Next time I'll boil the stuff first or just use something like
> mushrooms or even canned corn. Also, I'll have to make a bigger loaf,
> the wife and son really dug it. Heck, it even had me hankering for
> more. :-)

It sounds like you have a winner with your meatloaf. Here is the recipe
I use, mostly stolen from Cooks Illustrated.

Becca


Meat Loaf

Brown Sugar Ketchup Glaze

1/2 cup ketchup
4 tablespoons brown sugar
4 teaspoons cider vinegar or white vinegar

Meatloaf

vegetable oil
1 onion , chopped
2 cloves garlic , minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot pepper sauce
1/2 cup whole milk or plain yogurt
2 pounds ground beef (or 1 lb beef, 1/2 pound pork, 1/2 pound veal)
2/3 cup saltine crackers , crushed (about 16)
1/3 cup minced fresh parsley leaves

For the glaze: Mix all ingredients in small saucepan; set aside.

Heat oven to 350. Heat oil in medium skillet. Add onion and garlic;
sauté until softened, about 5 minutes. Set aside to cool while preparing
remaining ingredients.

Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper
sauce, and milk. Add egg mixture to meat in large bowl along with
crackers, parsley, and cooked onion and garlic; mix with fork until
evenly blended and meat mixture does not stick to bowl. (If mixture
sticks, add additional milk, a couple tablespoons at a time until mix no
longer sticks.)

Turn meat mixture onto work surface. With wet hands, pat mixture into
approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy
cleanup) shallow baking pan. Brush with half the glaze. Bake meat loaf
for 45 minutes, then add remaining glaze. Cook until meat loaf registers
160 degrees in center. Cool at least 20 minutes before slicing.

On 1/8/2015 11:29 AM, Becca EmaNymton wrote:
> On 1/8/2015 12:25 PM, dsi1 wrote:
>
>> I made some meatloaf last night. I mix the hamburger until it gets
>> all smooth, then formed it into a thin rectangle on foil. Added some
>> cheese on top of that, added some shredded carrots and zucchini. I
>> wanted to try out my new Veggetti slicer - boy that's a lot of work.
>> That's tough on my wrist! I rolled the whole thing up which is made
>> easy by using the foil to stabilize the rolling. Topped it off with
>> some homemade tonkatsu sauce and baked it in a hot oven for around 40
>> minutes.
>>
>> The meatloaf was pretty tasty although the veggies were still kind of
>> raw. Next time I'll boil the stuff first or just use something like
>> mushrooms or even canned corn. Also, I'll have to make a bigger loaf,
>> the wife and son really dug it. Heck, it even had me hankering for
>> more. :-)
>
> It sounds like you have a winner with your meatloaf. Here is the recipe
> I use, mostly stolen from Cooks Illustrated.
>
> Becca
>
>
> Meat Loaf
>
> Brown Sugar Ketchup Glaze
>
> 1/2 cup ketchup
> 4 tablespoons brown sugar
> 4 teaspoons cider vinegar or white vinegar
>
> Meatloaf
>
> vegetable oil
> 1 onion , chopped
> 2 cloves garlic , minced
> 2 large eggs
> 1/2 teaspoon dried thyme
> 1 teaspoon salt
> 1/2 teaspoon ground black pepper
> 2 teaspoons Dijon mustard
> 2 teaspoons Worcestershire sauce
> 1/4 teaspoon hot pepper sauce
> 1/2 cup whole milk or plain yogurt
> 2 pounds ground beef (or 1 lb beef, 1/2 pound pork, 1/2 pound veal)
> 2/3 cup saltine crackers , crushed (about 16)
> 1/3 cup minced fresh parsley leaves
>
> For the glaze: Mix all ingredients in small saucepan; set aside.
>
> Heat oven to 350. Heat oil in medium skillet. Add onion and garlic;
> sauté until softened, about 5 minutes. Set aside to cool while preparing
> remaining ingredients.
>
> Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper
> sauce, and milk. Add egg mixture to meat in large bowl along with
> crackers, parsley, and cooked onion and garlic; mix with fork until
> evenly blended and meat mixture does not stick to bowl. (If mixture
> sticks, add additional milk, a couple tablespoons at a time until mix no
> longer sticks.)
>
> Turn meat mixture onto work surface. With wet hands, pat mixture into
> approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy
> cleanup) shallow baking pan. Brush with half the glaze. Bake meat loaf
> for 45 minutes, then add remaining glaze. Cook until meat loaf registers
> 160 degrees in center. Cool at least 20 minutes before slicing.
>

That sounds pretty good. The yoghurt is an interesting touch. Mixing up
ground beef and pork is always a good idea. Man, I don't eat nearly
enough meatloaf these days. Thanks!

"Nellie" > wrote in message
...
> On Thursday, January 8, 2015 at 3:03:56 AM UTC-8, Ophelia wrote:
>> "Nellie" > wrote in message
>> ...
>> > On Wednesday, January 7, 2015 3:24:42 AM UTC-8, Ophelia wrote:
>> >> "Janet Wilder" > wrote in message
>> >> eb.com...
>> >> > On 1/6/2015 4:26 PM, Ophelia wrote:
>> >> >> When the recipe states 'breadcrumbs' should they be fresh or dried?
>> >> >>
>> >> >
>> >> > I have used wheat germ in meatloaf with excellent results. Much
>> >> > lower
>> >> > in
>> >> > carbs than breadcrumbs.
>> >>
>> >> Hmm well the crumbs in this recipe will not be a huge part of the
>> >> whole.
>> >> I
>> >> do make a wholemeal loaf with seeds and toasted wheat flakes so that
>> >> might
>> >> be better anyway, yes?
>> >>
>> >>
>> >>
>> >> --
>> >> http://www.helpforheroes.org.uk/shop/
>> >
>> >
>> >
>> > I'm not sure what toasted wheat flakes are unless you mean cereal and I
>> > don't think you do.
>>
>> https://www.google.co.uk/search?q=to...2&ved=0CGsQsAQ
>>
>> I add them along with mixed seeds in a wholemeal loaf I make. It is very
>> popular in this house
>>
>> However, long ago when I was newly married I used a recipe I found on the
>> box of Shredded Wheat cereal. If I recall correctly, it said to soak two
>> of
>> the 'pillows' in milk and then add to the beef. I think it was good and
>> I'm
>> not sure why I didn't keep using it, probably wanted to experiment.
>> >
>> > If Shredded Wheat is still around, I may try it again.
>>
>> I haven't heard of that before
>
> Thanks for the wheat flakes info.
>
> Here is what I used in my meatloaf:
> http://www.postfoods.com/our-brands/...l-big-biscuit/

I do see them here for sale but have never heard of them being used in the
way you describe It is good when we find something that works for us)

--
http://www.helpforheroes.org.uk/shop/

"dsi1" > wrote in message
...
> On 1/8/2015 9:37 AM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>
>>>> >> ;-) Actually adding a can of corn sounds very good)
>>>> >>
>>>> >
>>>> > Sounds good to me too, although I believe that many Americans might
>>>> > find
>>>> > the idea goofy.
>>>>
>>>> Heh I don't think that matters much eh?
>>>>
>>>
>>> It doesn't matter much to me but that's mainly for your info on life
>>> in these United States.
>>
>> Thanks but ... *shrug* ;-)
>>
>>
>>> I made some meatloaf last night. I mix the hamburger until it gets all
>>> smooth, then formed it into a thin rectangle on foil. Added some
>>> cheese on top of that, added some shredded carrots and zucchini. I
>>> wanted to try out my new Veggetti slicer - boy that's a lot of work.
>>> That's tough on my wrist! I rolled the whole thing up which is made
>>> easy by using the foil to stabilize the rolling. Topped it off with
>>> some homemade tonkatsu sauce and baked it in a hot oven for around 40
>>> minutes.
>>
>> That sounds good ... mostly. First, what is 'tonkatsu' sauce? I bet it
>> is hot stuff eh?
>
> Tonkatsu sauce is a sweet, fruity, ketchup style sauce containing
> tomatoes, apples, shoyu, maybe some pickled plums and it typically has
> some dark spice taste to it. It's great sauce! You can make it at home and
> it will come out very similar to your meatloaf glaze. I like the Japanese
> bottled stuff but ketchup, Worcestershire sauce, shoyu, brown sugar, and a
> little mustard and a little balsamic vinegar will do in a pinch. The Japan
> stuff typically will contain apples and plums. We're plum crazy about the
> stuff. All I know is the world would be a sadder place without T-sauce.
> :-)
>
> http://tastyislandhawaii.com/2009/12...auce-shootout/

So, it is meant as a sauce on breaded pork!


> That was an aptly named recipe because it was a classic meatloaf alright.
> That's real American food! I guess you'd like it better if it was stuffed
> with cheese, but then again, who wouldn't?

Now that is a very good question

That's a good
> idea to freeze some. Next time weave a little meatloaf coat out of bacon
> and deep fry that thing! :-)

do you mean each slice? Even the quarters are fairly hefty))) One
quarter was enough for us both)))





--
http://www.helpforheroes.org.uk/shop/

On Thursday, January 8, 2015 at 2:03:02 PM UTC-8, Ophelia wrote:
> "Nellie" > wrote in message
> ...
> > On Thursday, January 8, 2015 at 3:03:56 AM UTC-8, Ophelia wrote:
> >> "Nellie" > wrote in message
> >> ...
> >> > On Wednesday, January 7, 2015 3:24:42 AM UTC-8, Ophelia wrote:
> >> >> "Janet Wilder" > wrote in message
> >> >> eb.com...
> >> >> > On 1/6/2015 4:26 PM, Ophelia wrote:
> >> >> >> When the recipe states 'breadcrumbs' should they be fresh or dried?
> >> >> >>
> >> >> >
> >> >> > I have used wheat germ in meatloaf with excellent results. Much
> >> >> > lower
> >> >> > in
> >> >> > carbs than breadcrumbs.
> >> >>
> >> >> Hmm well the crumbs in this recipe will not be a huge part of the
> >> >> whole.
> >> >> I
> >> >> do make a wholemeal loaf with seeds and toasted wheat flakes so that
> >> >> might
> >> >> be better anyway, yes?
> >> >>
> >> >>
> >> >>
> >> >> --
> >> >> http://www.helpforheroes.org.uk/shop/
> >> >
> >> >
> >> >
> >> > I'm not sure what toasted wheat flakes are unless you mean cereal and I
> >> > don't think you do.
> >>
> >> https://www.google.co.uk/search?q=to...2&ved=0CGsQsAQ
> >>
> >> I add them along with mixed seeds in a wholemeal loaf I make. It is very
> >> popular in this house
> >>
> >> However, long ago when I was newly married I used a recipe I found on the
> >> box of Shredded Wheat cereal. If I recall correctly, it said to soak two
> >> of
> >> the 'pillows' in milk and then add to the beef. I think it was good and
> >> I'm
> >> not sure why I didn't keep using it, probably wanted to experiment.
> >> >
> >> > If Shredded Wheat is still around, I may try it again.
> >>
> >> I haven't heard of that before
> >
> > Thanks for the wheat flakes info.
> >
> > Here is what I used in my meatloaf:
> > http://www.postfoods.com/our-brands/...l-big-biscuit/
>
> I do see them here for sale but have never heard of them being used in the
> way you describe It is good when we find something that works for us)
>
> --
> http://www.helpforheroes.org.uk/shop/



Oh, it's been over 30 years since I used Shredded Wheat for meat loaf. It was quite good; I remember my grandmother liked it. The recipe included a sweet and sour sauce as topping; I think that is what she liked though.

All this talk made me want to make some and so I shall today, perhaps using Saltines as a couple of people suggested.

Nellie

"Nellie" > wrote in message
...
> On Thursday, January 8, 2015 at 2:03:02 PM UTC-8, Ophelia wrote:
>> "Nellie" > wrote in message
>> ...
>> > On Thursday, January 8, 2015 at 3:03:56 AM UTC-8, Ophelia wrote:
>> >> "Nellie" > wrote in message
>> >> ...
>> >> > On Wednesday, January 7, 2015 3:24:42 AM UTC-8, Ophelia wrote:
>> >> >> "Janet Wilder" > wrote in message
>> >> >> eb.com...
>> >> >> > On 1/6/2015 4:26 PM, Ophelia wrote:
>> >> >> >> When the recipe states 'breadcrumbs' should they be fresh or
>> >> >> >> dried?
>> >> >> >>
>> >> >> >
>> >> >> > I have used wheat germ in meatloaf with excellent results. Much
>> >> >> > lower
>> >> >> > in
>> >> >> > carbs than breadcrumbs.
>> >> >>
>> >> >> Hmm well the crumbs in this recipe will not be a huge part of the
>> >> >> whole.
>> >> >> I
>> >> >> do make a wholemeal loaf with seeds and toasted wheat flakes so
>> >> >> that
>> >> >> might
>> >> >> be better anyway, yes?
>> >> >>
>> >> >>
>> >> >>
>> >> >> --
>> >> >> http://www.helpforheroes.org.uk/shop/
>> >> >
>> >> >
>> >> >
>> >> > I'm not sure what toasted wheat flakes are unless you mean cereal
>> >> > and I
>> >> > don't think you do.
>> >>
>> >> https://www.google.co.uk/search?q=to...2&ved=0CGsQsAQ
>> >>
>> >> I add them along with mixed seeds in a wholemeal loaf I make. It is
>> >> very
>> >> popular in this house
>> >>
>> >> However, long ago when I was newly married I used a recipe I found on
>> >> the
>> >> box of Shredded Wheat cereal. If I recall correctly, it said to soak
>> >> two
>> >> of
>> >> the 'pillows' in milk and then add to the beef. I think it was good
>> >> and
>> >> I'm
>> >> not sure why I didn't keep using it, probably wanted to experiment.
>> >> >
>> >> > If Shredded Wheat is still around, I may try it again.
>> >>
>> >> I haven't heard of that before
>> >
>> > Thanks for the wheat flakes info.
>> >
>> > Here is what I used in my meatloaf:
>> > http://www.postfoods.com/our-brands/...l-big-biscuit/
>>
>> I do see them here for sale but have never heard of them being used in
>> the
>> way you describe It is good when we find something that works for us)


> Oh, it's been over 30 years since I used Shredded Wheat for meat loaf. It
> was quite good; I remember my grandmother liked it. The recipe included a
> sweet and sour sauce as topping; I think that is what she liked though.

Oh we love sweet and sour Interesting that you would use it with meat
loaf.


> All this talk made me want to make some and so I shall today, perhaps
> using Saltines as a couple of people suggested.

Enjoy As I said, I am not the loudest cheerleader for meat loaf, (even
the one I just made) but dh just went to the fridge to pick at something
for a snack and guess what he chose??? Heh I guess that was a success))


--
http://www.helpforheroes.org.uk/shop/

On 1/8/2015 12:00 PM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 1/8/2015 9:37 AM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>
>>>>> >> ;-) Actually adding a can of corn sounds very good)
>>>>> >>
>>>>> >
>>>>> > Sounds good to me too, although I believe that many Americans might
>>>>> > find
>>>>> > the idea goofy.
>>>>>
>>>>> Heh I don't think that matters much eh?
>>>>>
>>>>
>>>> It doesn't matter much to me but that's mainly for your info on life
>>>> in these United States.
>>>
>>> Thanks but ... *shrug* ;-)
>>>
>>>
>>>> I made some meatloaf last night. I mix the hamburger until it gets all
>>>> smooth, then formed it into a thin rectangle on foil. Added some
>>>> cheese on top of that, added some shredded carrots and zucchini. I
>>>> wanted to try out my new Veggetti slicer - boy that's a lot of work.
>>>> That's tough on my wrist! I rolled the whole thing up which is made
>>>> easy by using the foil to stabilize the rolling. Topped it off with
>>>> some homemade tonkatsu sauce and baked it in a hot oven for around 40
>>>> minutes.
>>>
>>> That sounds good ... mostly. First, what is 'tonkatsu' sauce? I bet it
>>> is hot stuff eh?
>>
>> Tonkatsu sauce is a sweet, fruity, ketchup style sauce containing
>> tomatoes, apples, shoyu, maybe some pickled plums and it typically has
>> some dark spice taste to it. It's great sauce! You can make it at home
>> and it will come out very similar to your meatloaf glaze. I like the
>> Japanese bottled stuff but ketchup, Worcestershire sauce, shoyu, brown
>> sugar, and a little mustard and a little balsamic vinegar will do in a
>> pinch. The Japan stuff typically will contain apples and plums. We're
>> plum crazy about the stuff. All I know is the world would be a sadder
>> place without T-sauce. :-)
>>
>> http://tastyislandhawaii.com/2009/12...auce-shootout/
>>
>
> So, it is meant as a sauce on breaded pork!

In the old days, tonkatsu was popular but since the 80s, chicken katsu
is served everywhere and you have to seek out tonkatsu. If you're a
plate lunch place in Hawaii, you'd better serve chicken katsu because
some people will always order that. Grace's Inn serves a pretty decent
chicken katsu.

http://www.yelp.com/biz/graces-inn-aiea

>
>
>> That was an aptly named recipe because it was a classic meatloaf
>> alright. That's real American food! I guess you'd like it better if it
>> was stuffed with cheese, but then again, who wouldn't?
>
> Now that is a very good question
>
> That's a good
>> idea to freeze some. Next time weave a little meatloaf coat out of
>> bacon and deep fry that thing! :-)
>
> do you mean each slice? Even the quarters are fairly hefty))) One
> quarter was enough for us both)))
>

Actually, that wouldn't work cause the bacon takes around a minute to
deep fry while a meatloaf would take around 8.

My wife called me this morning trying to get more meatloaf but alas,
there was none. Guess I'm gonna have to make more. You know what would
be great stuffed into a meatloaf? Shoyu pork! :-)

>
>
>
>

On 1/8/2015 9:58 AM, wrote:
> On Tuesday, January 6, 2015 5:26:13 PM UTC-5, Ophelia wrote:
>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> Speaking of cholesterol last Aug my HDL was 72, trigs 55 and Iranian LDL 58 on 500 mg of otc niacin.
>

So you want us to pin a medal on you????

--
From somewhere very deep in the heart of Texas

"dsi1" > wrote in message
...
> On 1/8/2015 12:00 PM, Ophelia wrote:
>>
>>
>> "dsi1" > wrote in message
>> ...
>>> On 1/8/2015 9:37 AM, Ophelia wrote:
>>>>
>>>>
>>>> "dsi1" > wrote in message
>>>> ...
>>>>
>>>>>> >> ;-) Actually adding a can of corn sounds very good)
>>>>>> >>
>>>>>> >
>>>>>> > Sounds good to me too, although I believe that many Americans might
>>>>>> > find
>>>>>> > the idea goofy.
>>>>>>
>>>>>> Heh I don't think that matters much eh?
>>>>>>
>>>>>
>>>>> It doesn't matter much to me but that's mainly for your info on life
>>>>> in these United States.
>>>>
>>>> Thanks but ... *shrug* ;-)
>>>>
>>>>
>>>>> I made some meatloaf last night. I mix the hamburger until it gets all
>>>>> smooth, then formed it into a thin rectangle on foil. Added some
>>>>> cheese on top of that, added some shredded carrots and zucchini. I
>>>>> wanted to try out my new Veggetti slicer - boy that's a lot of work.
>>>>> That's tough on my wrist! I rolled the whole thing up which is made
>>>>> easy by using the foil to stabilize the rolling. Topped it off with
>>>>> some homemade tonkatsu sauce and baked it in a hot oven for around 40
>>>>> minutes.
>>>>
>>>> That sounds good ... mostly. First, what is 'tonkatsu' sauce? I bet
>>>> it
>>>> is hot stuff eh?
>>>
>>> Tonkatsu sauce is a sweet, fruity, ketchup style sauce containing
>>> tomatoes, apples, shoyu, maybe some pickled plums and it typically has
>>> some dark spice taste to it. It's great sauce! You can make it at home
>>> and it will come out very similar to your meatloaf glaze. I like the
>>> Japanese bottled stuff but ketchup, Worcestershire sauce, shoyu, brown
>>> sugar, and a little mustard and a little balsamic vinegar will do in a
>>> pinch. The Japan stuff typically will contain apples and plums. We're
>>> plum crazy about the stuff. All I know is the world would be a sadder
>>> place without T-sauce. :-)
>>>
>>> http://tastyislandhawaii.com/2009/12...auce-shootout/
>>>
>>
>> So, it is meant as a sauce on breaded pork!
>
> In the old days, tonkatsu was popular but since the 80s, chicken katsu is
> served everywhere and you have to seek out tonkatsu. If you're a plate
> lunch place in Hawaii, you'd better serve chicken katsu because some
> people will always order that. Grace's Inn serves a pretty decent chicken
> katsu.
>
> http://www.yelp.com/biz/graces-inn-aiea


I doubt I shall ever be lucky enough to find such a restaurant or eat such
food ... unless you feel like sharing recipes? ;-)


>>> That was an aptly named recipe because it was a classic meatloaf
>>> alright. That's real American food! I guess you'd like it better if it
>>> was stuffed with cheese, but then again, who wouldn't?
>>
>> Now that is a very good question
>>
>> That's a good
>>> idea to freeze some. Next time weave a little meatloaf coat out of
>>> bacon and deep fry that thing! :-)
>>
>> do you mean each slice? Even the quarters are fairly hefty))) One
>> quarter was enough for us both)))
>>
>
> Actually, that wouldn't work cause the bacon takes around a minute to deep
> fry while a meatloaf would take around 8.
>
> My wife called me this morning trying to get more meatloaf but alas, there
> was none. Guess I'm gonna have to make more. You know what would be great
> stuffed into a meatloaf? Shoyu pork! :-)

Do explain Shoyu pork and how you would incorporate it into meat loaf
please? )

--
http://www.helpforheroes.org.uk/shop/

My glaze is ketchup, brown sugar, Worcestershire sauce and a plop of yellow
mustard (instead of vinegar). I put it on when I put the loaf in the oven.

I can't handle corn added to any dish that isn't scalloped corn. It always makes the
dish look like vomit, to me. Especially in salsa, soup or...meatloaf.

N.

On 10/01/2015 12:21 AM, Nancy2 wrote:
> My glaze is ketchup, brown sugar, Worcestershire sauce and a plop of yellow
> mustard (instead of vinegar). I put it on when I put the loaf in the oven.
>
> I can't handle corn added to any dish that isn't scalloped corn. It always makes the
> dish look like vomit, to me. Especially in salsa, soup or...meatloaf.
>
> N.
>
Thank you for that mental imagery!

My wife uses corn in a lot of her dishes.

I might have issues next time she dishes something up something with
corn in it and I recall your words... :-(

--

Xeno.

Nancy2 wrote:
>
> My glaze is ketchup, brown sugar, Worcestershire sauce and a plop of yellow
> mustard (instead of vinegar). I put it on when I put the loaf in the oven.

I plan to try that maybe next meatloaf. At least the W.sauce added to
ketchup.

> I can't handle corn added to any dish that isn't scalloped corn. It always makes the
> dish look like vomit, to me. Especially in salsa, soup or...meatloaf.

scalloped corn?

I still say bbq sauce is good on top.

"Gary" > wrote in message ...
> Nancy2 wrote:
>>
>> My glaze is ketchup, brown sugar, Worcestershire sauce and a plop of
>> yellow
>> mustard (instead of vinegar). I put it on when I put the loaf in the
>> oven.
>
> I plan to try that maybe next meatloaf. At least the W.sauce added to
> ketchup.
>
>> I can't handle corn added to any dish that isn't scalloped corn. It
>> always makes the
>> dish look like vomit, to me. Especially in salsa, soup or...meatloaf.
>
> scalloped corn?

I haven't heard of it either. As for the glaze, I tasted the one in the
recipe and I hated it. The tomato ketchup spoiled it. I mixed up honey and
mustard which is what I use on my roasted parsnips and used that. He loved
it) I had cut the loaf into 4 so had 3 packs to freeze. He asked me to
leave one pack in the fridge because he is enjoying having some in a
sandwich)))

It's all good)





--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "Gary" wrote:
> > scalloped corn?
>
> I haven't heard of it either. As for the glaze, I tasted the one in the
> recipe and I hated it. The tomato ketchup spoiled it. I mixed up honey and
> mustard which is what I use on my roasted parsnips and used that. He loved
> it) I had cut the loaf into 4 so had 3 packs to freeze. He asked me to
> leave one pack in the fridge because he is enjoying having some in a
> sandwich)))

I envy his meatloaf leftovers. I made a nice cottage pie yesterday.
Ground beef, green beans and corn mixed, cream of chicken and mushroom
sauce, and a decent layer of mashed potatoes. I could freeze a few
portions but I love it so much, I'll just eat it until it's gone.

The cottage pie with a little applesauce on the side and one or two
slices of fresh bread with butter. yum!

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Gary" wrote:
>> > scalloped corn?
>>
>> I haven't heard of it either. As for the glaze, I tasted the one in the
>> recipe and I hated it. The tomato ketchup spoiled it. I mixed up honey
>> and
>> mustard which is what I use on my roasted parsnips and used that. He
>> loved
>> it) I had cut the loaf into 4 so had 3 packs to freeze. He asked me
>> to
>> leave one pack in the fridge because he is enjoying having some in a
>> sandwich)))
>
> I envy his meatloaf leftovers. I made a nice cottage pie yesterday.
> Ground beef, green beans and corn mixed, cream of chicken and mushroom
> sauce, and a decent layer of mashed potatoes. I could freeze a few
> portions but I love it so much, I'll just eat it until it's gone.

When it is so good ... just enjoy


> The cottage pie with a little applesauce on the side and one or two
> slices of fresh bread with butter. yum!

I guess you will be making another one very soon? ;-)



--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "Gary" wrote:
> > The cottage pie with a little applesauce on the side and one or two
> > slices of fresh bread with butter. yum!
>
> I guess you will be making another one very soon? ;-)

No, I made one about 2 weeks ago. That said, I could make another and
be happy. I like that stuff!

Next on the list, is homemade lasagna which I haven't made in about 2
years. I've got all the ingredients here including plenty of homemade
spaghetti sauce for it. :-D

------------
"...sf is BS."
;-D

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "Gary" wrote:
>> > The cottage pie with a little applesauce on the side and one or two
>> > slices of fresh bread with butter. yum!
>>
>> I guess you will be making another one very soon? ;-)
>
> No, I made one about 2 weeks ago. That said, I could make another and
> be happy. I like that stuff!
>
> Next on the list, is homemade lasagna which I haven't made in about 2
> years. I've got all the ingredients here including plenty of homemade
> spaghetti sauce for it. :-D

You won't starve then? ;-)


--
http://www.helpforheroes.org.uk/shop/

Sorry for the image, Xeno...I have said it before. I can't help it. 😞

N.

On Wed, 07 Jan 2015 20:00:04 -0500, Dave Smith
> wrote:

> On 2015-01-07 19:52, sf wrote:
>
> > I don't know what it is about saltine crackers, but they seem to add
> > something special. I have a corn casserole that calls for them that I
> > don't make very often because I don't keep saltines on hand and have
> > to plan ahead (something that only happens for holiday meals) if I
> > want to make it.
> >
> We never have them either and I have to say that I sort of miss them. I
> used to love them scrunched up in tomato soup. I also used to like them
> with butter and strawberry jam.

Ditto tomato soup - peanut butter & jam for me!

Speaking of tomato soup, I'm finding that a can of crushed tomatoes
and an equal amount of chicken stock work for me, season at will. I
like fresh basil.

--
A kitchen without a cook is just a room.

Gary, Iowa Scalloped Corn:

2 cans creamed corn
2 cups milk
2 cups fine cracker crumbs
2 well-beaten eggs
2 T. Parsley flakes
1 tsp. garlic powder
1/4 tsp. chili powder
1/2 tsp. black pepper
(Saltines provide salt)

Topping:

3 T. Melted butter
1/2 Cup fine cracker crumbs

Pour milk and creamed corn into saucepan and stir until hot (not boiling). Stir in seasonings.
Slowly stir in beaten eggs and mix thoroughly. Remove from heat. Quickly mix in 2 C. cracker crumbs.
Pour into greased casserole dish and spread buttered crumbs on top. Bake at 350 for 30
minutes. Serve immediately (casserole puffs up slightly like a soufflé).

N.

On Fri, 9 Jan 2015 14:33:02 -0800 (PST), Nancy2
> wrote:

>Gary, Iowa Scalloped Corn:
>
>2 cans creamed corn
>2 cups milk
>2 cups fine cracker crumbs
>2 well-beaten eggs
>2 T. Parsley flakes
>1 tsp. garlic powder
>1/4 tsp. chili powder
>1/2 tsp. black pepper
>(Saltines provide salt)
>
>Topping:
>
>3 T. Melted butter
>1/2 Cup fine cracker crumbs
>
>Pour milk and creamed corn into saucepan and stir until hot (not boiling). Stir in seasonings.
>Slowly stir in beaten eggs and mix thoroughly. Remove from heat. Quickly mix in 2 C. cracker crumbs.
>Pour into greased casserole dish and spread buttered crumbs on top. Bake at 350 for 30
>minutes. Serve immediately (casserole puffs up slightly like a soufflé).
>
>N.

I'd much rather spoon the creamed corn directly from the the can into
my mouth, which is what I do all the time, usually with a few grinds
of black pepper and a pinch of salt stirred in. I don't consider that
abortion a viable recipe.

On 1/9/2015 1:11 AM, Ophelia wrote:
>
>
> "dsi1" > wrote in message
> ...
>> On 1/8/2015 12:00 PM, Ophelia wrote:
>>>
>>>
>>> "dsi1" > wrote in message
>>> ...
>>>> On 1/8/2015 9:37 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "dsi1" > wrote in message
>>>>> ...
>>>>>
>>>>>>> >> ;-) Actually adding a can of corn sounds very good)
>>>>>>> >>
>>>>>>> >
>>>>>>> > Sounds good to me too, although I believe that many Americans
>>>>>>> might
>>>>>>> > find
>>>>>>> > the idea goofy.
>>>>>>>
>>>>>>> Heh I don't think that matters much eh?
>>>>>>>
>>>>>>
>>>>>> It doesn't matter much to me but that's mainly for your info on life
>>>>>> in these United States.
>>>>>
>>>>> Thanks but ... *shrug* ;-)
>>>>>
>>>>>
>>>>>> I made some meatloaf last night. I mix the hamburger until it gets
>>>>>> all
>>>>>> smooth, then formed it into a thin rectangle on foil. Added some
>>>>>> cheese on top of that, added some shredded carrots and zucchini. I
>>>>>> wanted to try out my new Veggetti slicer - boy that's a lot of work.
>>>>>> That's tough on my wrist! I rolled the whole thing up which is made
>>>>>> easy by using the foil to stabilize the rolling. Topped it off with
>>>>>> some homemade tonkatsu sauce and baked it in a hot oven for around 40
>>>>>> minutes.
>>>>>
>>>>> That sounds good ... mostly. First, what is 'tonkatsu' sauce? I
>>>>> bet it
>>>>> is hot stuff eh?
>>>>
>>>> Tonkatsu sauce is a sweet, fruity, ketchup style sauce containing
>>>> tomatoes, apples, shoyu, maybe some pickled plums and it typically has
>>>> some dark spice taste to it. It's great sauce! You can make it at home
>>>> and it will come out very similar to your meatloaf glaze. I like the
>>>> Japanese bottled stuff but ketchup, Worcestershire sauce, shoyu, brown
>>>> sugar, and a little mustard and a little balsamic vinegar will do in a
>>>> pinch. The Japan stuff typically will contain apples and plums. We're
>>>> plum crazy about the stuff. All I know is the world would be a sadder
>>>> place without T-sauce. :-)
>>>>
>>>> http://tastyislandhawaii.com/2009/12...auce-shootout/
>>>>
>>>>
>>>
>>> So, it is meant as a sauce on breaded pork!
>>
>> In the old days, tonkatsu was popular but since the 80s, chicken katsu
>> is served everywhere and you have to seek out tonkatsu. If you're a
>> plate lunch place in Hawaii, you'd better serve chicken katsu because
>> some people will always order that. Grace's Inn serves a pretty decent
>> chicken katsu.
>>
>> http://www.yelp.com/biz/graces-inn-aiea
>
>
> I doubt I shall ever be lucky enough to find such a restaurant or eat
> such food ... unless you feel like sharing recipes? ;-)

There's nothing much to chicken katsu. In Hawaii, it's typically a
boneless, skinless, chicken thigh that's breaded with panko and fried.
It's such a simple, sublime, thing. On the mainland, they're more likely
to katsu a chicken breast. In the UK, you'd probably like it sitting in
a puddle of curry sauce. You'd think you've died and gone to heaven!

http://www.justonecookbook.com/recipes/katsu-curry/

>
>
>>>> That was an aptly named recipe because it was a classic meatloaf
>>>> alright. That's real American food! I guess you'd like it better if it
>>>> was stuffed with cheese, but then again, who wouldn't?
>>>
>>> Now that is a very good question
>>>
>>> That's a good
>>>> idea to freeze some. Next time weave a little meatloaf coat out of
>>>> bacon and deep fry that thing! :-)
>>>
>>> do you mean each slice? Even the quarters are fairly hefty))) One
>>> quarter was enough for us both)))
>>>
>>
>> Actually, that wouldn't work cause the bacon takes around a minute to
>> deep fry while a meatloaf would take around 8.
>>
>> My wife called me this morning trying to get more meatloaf but alas,
>> there was none. Guess I'm gonna have to make more. You know what would
>> be great stuffed into a meatloaf? Shoyu pork! :-)
>
> Do explain Shoyu pork and how you would incorporate it into meat loaf
> please? )

Shoyu pork is a famous Okinawain dish. Typically, it's made with pork
belly. The pork belly is boiled in a shoyu sugar sauce. That stuff would
taste just great rolled up in some hamburger.

http://allrecipes.com/recipe/okinawa-shoyu-pork

I forgot to mention that sometimes I add diced onion and/or diced green pepper to the scalloped corn....it could also include
crispy bacon bits.

And, Shel, plain creamed corn may be your choice, but plenty of us like to liven it up. Plain creamed corn
isn't any more "viable," whatever that means in this context, than my scalloped corn.

Each to their own. Gary asked, I answered.

N.

On Thu, 8 Jan 2015 10:25:15 -0800 (PST), dsi1 >
wrote:

> The meatloaf was pretty tasty although the veggies were still kind of raw. Next time I'll boil the stuff first or just use something like mushrooms or even canned corn. Also, I'll have to make a bigger loaf, the wife and son really dug it. Heck, it even had me hankering for more. :-)

Two ideas

1. Take your thin rectangle topped with whatever and roll it into a
log.
2. I've made meatloaf that was hamburger meat mixed with an equal
amount of mushrooms that I'd "ground" up in the FP. It was tasty.

--
A kitchen without a cook is just a room.

"dsi1" > wrote in message
...
>>> My wife called me this morning trying to get more meatloaf but alas,
>>> there was none. Guess I'm gonna have to make more. You know what would
>>> be great stuffed into a meatloaf? Shoyu pork! :-)
>>
>> Do explain Shoyu pork and how you would incorporate it into meat loaf
>> please? )
>
> Shoyu pork is a famous Okinawain dish. Typically, it's made with pork
> belly. The pork belly is boiled in a shoyu sugar sauce. That stuff would
> taste just great rolled up in some hamburger.
>
> http://allrecipes.com/recipe/okinawa-shoyu-pork

Thanks that sounds good I don't think I will find mirin (Japanese sweet
wine) though. Is there an equivalent wine I could use?



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Nancy2 wrote:
>
> Gary, Iowa Scalloped Corn:
>
> 2 cans creamed corn
> 2 cups milk
> 2 cups fine cracker crumbs
> 2 well-beaten eggs
> 2 T. Parsley flakes
> 1 tsp. garlic powder
> 1/4 tsp. chili powder
> 1/2 tsp. black pepper
> (Saltines provide salt)
>
> Topping:
>
> 3 T. Melted butter
> 1/2 Cup fine cracker crumbs
>
> Pour milk and creamed corn into saucepan and stir until hot (not boiling). Stir in seasonings.
> Slowly stir in beaten eggs and mix thoroughly. Remove from heat. Quickly mix in 2 C. cracker crumbs.
> Pour into greased casserole dish and spread buttered crumbs on top. Bake at 350 for 30
> minutes. Serve immediately (casserole puffs up slightly like a soufflé).
>
> N.

Thank you for the recipe, Nancy2
And (in your follow up message)...onion and bacon sounds good too.

Sf, rolling a log of crust and toppings is something else that is an old Bisquick recipe....make your usual
Meatloaf recipe and spread it on a rectangle of Bisquick (made into the biscuit recipe), roll it up, slice into
one inch or 1-1/2 inch slices, bake at 375 until done. Serve with a sauce or ketchup for dipping. The
baked sliced pinwheels can be eaten cold, too.

N.

On 1/6/2015 6:04 PM, dsi1 wrote:

> On 1/6/2015 12:26 PM, Ophelia wrote:
>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>
>
> That would be dried. I buy the stuff in the can. There's not much point
> in making breadcrumbs out of fresh bread for meatloaf - or is there?

I would never use fresh bread for breadcrumbs. Stale bread, bread in the
freezer for too long, cereal or crackers that need to be used, that kind
of thing.

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ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
web.com...
> On 1/6/2015 6:04 PM, dsi1 wrote:
>
>> On 1/6/2015 12:26 PM, Ophelia wrote:
>>> When the recipe states 'breadcrumbs' should they be fresh or dried?
>>>
>>
>> That would be dried. I buy the stuff in the can. There's not much point
>> in making breadcrumbs out of fresh bread for meatloaf - or is there?
>
> I would never use fresh bread for breadcrumbs. Stale bread, bread in the
> freezer for too long, cereal or crackers that need to be used, that kind
> of thing.

Thanks I ended up using my own dried wholemeal breadcrumbs

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