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Old 12-06-2012, 11:54 AM   #31
kimmar067
We have squash and zucchini coming outta the wazoo
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Quote:
Originally Posted by okeydokey View Post
I use the Kitchenaid. Touching raw meat makes me feel oooogy.
....is that a SCIENTIFIC TECHNICAL term?
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Old 12-06-2012, 12:15 PM   #32
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Have you tried the recipe that uses Stove Top stuffing (dry) instead of bread crumbs? It turns out perfectly everytime!

1 lb hamburger
2 c Stove Top Stuffing (from the canister or box)
1/3 c milk
1 egg
ketchup to moisten

Mix everything except ketchup together. Mold into loaf in a bread pan, or into 6 individual loaf pans, and bake at 350 degrees for 45 minutes (30 minutes for individual loaves). Drain the grease off, spread ketchup over the top, and bake another 10 minutes
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Old 12-06-2012, 01:03 PM   #33
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Yep I find the oats (any kind well not the instant packets works well) easier than cracker crumbs or bread crumbs. Along with the fact that momma used oats (lol).

I'm another 1 who does not measure anything for meatloaf. Usually 1 1/2 lbs - 2lbs of hamburger, 2 eggs, salt, pepper, catsup, oats, an pinch of many spices, chili powder, mustard, rosemary, thyme, fennel comes to mind but I've used others. In other words no 2 of my meatloafs taste exactly alike.
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Old 12-06-2012, 01:19 PM   #34
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Ha! I just asked my mom for her recipe b/c mine never turns out like hers!

Here is what I grew up on:

2# ground beef
1 chopped onion
Breadcrumbs - enough to bind
Tomato Sauce - 1 can
2 eggs
A few shakes of Worcestershire

Mix all together. Put in loaf pan and top with a sliced onion and ketchup. Then, bake at 350 for 1 hour, or until done.
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Old 12-06-2012, 02:59 PM   #35
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I use egg, torn up pieces of bread, milk (which gets absorbed into the bread so it all stays nice & moist,) AND long cooking oatmeal, and soy sauce, along with a few other spices. It's not crumbly. It's very dense & heavy. I wonder if that is because of the oatmeal? I always thought the oatmeal was to add in texture & some fiber.


I also make chicken burgers, in which I add in a lot of stuff, so they actually are chicken meatloaf burgers.
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Old 12-06-2012, 03:09 PM   #36
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I mix by hand.

I use panko crumbs, sometimes egg, ketchup, worcestershire sauce, ground beef and salt/pepper.

When mostly baked, top with a mix of worcestershire and ketchup (should have a good bite to it).

Mine come out not very dense and heavy, but they do stick together nicely.
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Old 12-06-2012, 03:09 PM   #37
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MEATLOAF???!?!?

































































"...did someone mention 'MEATLOAF'??"
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Old 12-06-2012, 03:11 PM   #38
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"...Meat loaf. Meat loaf. Double beet loaf. I hate meat loaf!...."

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Old 12-06-2012, 03:13 PM   #39
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If the meat isn't cold enough it won't bind as well too. The meat should be cold enough that you are just a little uncomfortable mixing it by hand.
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Old 12-06-2012, 03:18 PM   #40
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I use:

Ground beef
Egg
Onion
Salt/Pepper
Worchestershire sauce
Torn bread
Ketchup.

Mix all by hand. I spread ketchup on top before baking. If I'm time-crunched, I'll separate and bake in muffin tins -- helps on portion control and the cooking time is reduced.

You do need to make sure that when it's cooked and you remove from the oven, that you let the meat settle a bit before you try to slice it. About 15 minutes or so.
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Old 12-06-2012, 03:25 PM   #41
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I mix my meatloaf by hand. My go to recipe was the one on the back of a Lipton Onion Soup Mix box. Nothing special, but that's the only recipe I knew, until my MIL found this amazing recipe! It's so good...I actually crave meatloaf now! Here it is:

* Notice how it doesn't call for eggs. But it still holds together pretty well.

MIL's Best Meatloaf

1 1/2 lbs ground beef
1 cup water
3/4 cup seasoned stuffing mix
1 envelope onion soup mix
1/2 cup ketchup
1/4 cup firmly packed light brown sugar
2 teaspoons dijon-style mustard

Preheat oven to 400 degrees.

Combine ground beef, water, stuffing mix and onion soup mix in a large bowl. Mix well.

Shape mixture into a loaf. Place in a microwave-safe loaf pan.

Microwave on high, covered, for 5 minutes. Rotate pan one-half turn. Microwave 5 minutes; drain.

Combine ketchup, brown sugar, and dijon mustard in a small bowl and mix well. Spread over meatloaf. Put in oven and bake until cooked through, about 10 minutes. Let stand 5 minutes before serving.

* The microwave step helps to flash cook it. That's why you only need 10 minutes in the oven. And yes, it does cook all the through!


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Old 12-06-2012, 03:45 PM   #42
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I mix by hand also & don't measure either.
I use ground beef, chopped onions & chopped green bell pepper, milk & usually cracker crumbs. I don't use ketchup tho, I use a splash of tomato sauce in the mixture & then on top.
Lately tho I just make the mixture into mini loaves or rather giant meatballs, put them in the crock pot and cover with tomato sauce & strips of onion & bell pepper. Kinda like individual servings.
I do not like dense/heavy meatloaf!!
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Old 12-06-2012, 03:49 PM   #43
Imzadi
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Anyone have a BROWN sauce to go with meatloaf? I have never been a ketchup on meatloaf person.
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Old 12-06-2012, 04:46 PM   #44
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Quote:
Originally Posted by Imzadi View Post
Anyone have a BROWN sauce to go with meatloaf? I have never been a ketchup on meatloaf person.
My stepmom likes a brown gravy on meatloaf, she uses the McCormick brown gravy mix. Oh, she also adds sauteed mushrooms to the gravy....pretty good meatloaf from what I recall.

But I favor the ketchup/brown sugar topping....I like sweet stuff!

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Old 12-06-2012, 05:17 PM   #45
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By hand. It is the only way that I do it because it allows me to know if the texture is correct.

The recipe I use is an Italian Style Meatloaf by Michael Chiarello:

Ingredients

1/4 cup plus 2 tablespoons extra-virgin olive oil
4 teaspoons (about 6 cloves) chopped garlic
2 medium onions, diced
2 red peppers, seeded, small diced
1/2 cup chopped basil leaves
2 tablespoons chopped parsley leaves
4 eggs
1 teaspoon salt
1/2 teaspoon black pepper
2 cups grated Parmesan
1 1/2 cups breadcrumbs
3 pounds ground beef
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 cup marinara sauce

Directions

Preheat oven to 350 degrees F.

Heat 1/4 cup of the olive oil in a medium saute pan over medium heat and add the garlic. Saute 1 minute and then add the peppers and onions and saute until just soft. Let cool.

Whisk together the basil, parsley and eggs in a small bowl, and then add the salt and black pepper. Combine the Parmesan and breadcrumbs in another small bowl. Thoroughly combine the meat, herbs and eggs, Parmesan and breadcrumbs, the Worcestershire, vinegar and remaining 2 tablespoons olive oil together in a large bowl using your hands, making sure not to overmix.

Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.
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