Looking for a good Meatloaf recipe...
- Thread starter vacuumlad1650
- Start date
Help Support VacuumLand:
vacerator
Well-known member
"using lean ground beef";
You can use leaner than 80/20 if you add milk or broth, stock or wine, as with meat balls.
The liquid makes a softer mix, and eggs make it stiffer. The bread crumbs have to be sataurated well.
Eggs have dense protein molecules. That is why the whites have to be separated and whipped to make them light for a merangue', or soufle', and cream of tartar, alum, baking powder or soda added.
Also makes fluffier waffles, omlettes, and fritatta's.
Skim milk is fine to use.
I lighten up recipe's with it. For macaroni and cheese with broccoli and chicken breast, I make a butter and flour rouix, but use skim milk. It thickens up nicely.
My favorite special meat loaf is the Two Fat Lady's hedgehog, with juniper berries, and mushrooms.
Betty Crocker had an old recipe with broccoli, ham, and cheese rolled up inside
You can use leaner than 80/20 if you add milk or broth, stock or wine, as with meat balls.
The liquid makes a softer mix, and eggs make it stiffer. The bread crumbs have to be sataurated well.
Eggs have dense protein molecules. That is why the whites have to be separated and whipped to make them light for a merangue', or soufle', and cream of tartar, alum, baking powder or soda added.
Also makes fluffier waffles, omlettes, and fritatta's.
Skim milk is fine to use.
I lighten up recipe's with it. For macaroni and cheese with broccoli and chicken breast, I make a butter and flour rouix, but use skim milk. It thickens up nicely.
My favorite special meat loaf is the Two Fat Lady's hedgehog, with juniper berries, and mushrooms.
Betty Crocker had an old recipe with broccoli, ham, and cheese rolled up inside
This is for you, Hans!
~
~
Comfort food for lunch today: leftover meat loaf, in-the-skin fork-mashed potatoes and canned green beans.
~
~
Comfort food for lunch today: leftover meat loaf, in-the-skin fork-mashed potatoes and canned green beans.
TheSpiritOf76
Well-known member
- Joined
- May 15, 2016
- Messages
- 293
I make a very good meatloaf....
I tend to always used about 3lbs of ground beef, a box of Stove Top Stuffing, one can of Manwich, two eggs, and some milk. That is the basic base of it, the rest is about what I have on hand. Like I will throw a onion, and carrot and a couple stalks of celery in the food processor to be chopped and they ad a lovely addition, also I was suggested to use a bell pepper the other day. Sometimes I will also add barbecue sauce, which adds a nice flavor. Really be creative in what you like. Look up Martha Stewart's meatloaf recipes on YouTube. Also found these two recipes from the late great Joan Crawford of all people. They also look like something to maybe try.
I tend to always used about 3lbs of ground beef, a box of Stove Top Stuffing, one can of Manwich, two eggs, and some milk. That is the basic base of it, the rest is about what I have on hand. Like I will throw a onion, and carrot and a couple stalks of celery in the food processor to be chopped and they ad a lovely addition, also I was suggested to use a bell pepper the other day. Sometimes I will also add barbecue sauce, which adds a nice flavor. Really be creative in what you like. Look up Martha Stewart's meatloaf recipes on YouTube. Also found these two recipes from the late great Joan Crawford of all people. They also look like something to maybe try.
TINAAAAAAAAAAAAAAAAAAAAAAA
Bring me the frying pan!!!!!
Bring me the frying pan!!!!!
~
~
Good Lord! That sounds like an awful lot of steak sauce (presumably A1), Worcestershire Sauce and seasoned salt!! How can that possibly be right??!
~
Good Lord! That sounds like an awful lot of steak sauce (presumably A1), Worcestershire Sauce and seasoned salt!! How can that possibly be right??!
~
~
Ahhhhhhh. I thought so. Look at the measurements here (see link). Maybe Joan had had a few nips when typing the above versions...
http://www.silverscreensuppers.com/joan-crawford/oscars-night-joan-crawford-meatloaf
~
Ahhhhhhh. I thought so. Look at the measurements here (see link). Maybe Joan had had a few nips when typing the above versions...
http://www.silverscreensuppers.com/joan-crawford/oscars-night-joan-crawford-meatloaf
dirtdeviler
Active member
I stopped making meatloaf in the oven years ago always came out dry. My favorite method now is my good ol' electric skillet (Hoover of course!) I use my grandmother's recipe and according to what she wrote on the 1968 recipe card it's orgasmic!!
ground beef - 2 lbs (80/20 is best)
egg - 1
ketchup - 1/4 cup
horseradish 1/4 cup
onion - 1 large ( half diced half chopped )
breadcrumbs - 1/2 cup
garlic powder - 1 table spoon
salt - to taste
pepper - to taste
Mix everything except the ground beef in a good sized bowl. Then, put the raw hamburger in and mix, it's easiest to do this by hand.
Shape the mixture up in a ball and then mash it down. It will look somewhat like a turtle shape at this point.
Spray your electric frying pan with Pam or wipe it down with a little cooking oil and heat to 300 degrees.
Plop your big meat ball in the pan squirt some catsup on top add onions around loaf and cover.
Cook for 1 1/2 to 2 hours.
ground beef - 2 lbs (80/20 is best)
egg - 1
ketchup - 1/4 cup
horseradish 1/4 cup
onion - 1 large ( half diced half chopped )
breadcrumbs - 1/2 cup
garlic powder - 1 table spoon
salt - to taste
pepper - to taste
Mix everything except the ground beef in a good sized bowl. Then, put the raw hamburger in and mix, it's easiest to do this by hand.
Shape the mixture up in a ball and then mash it down. It will look somewhat like a turtle shape at this point.
Spray your electric frying pan with Pam or wipe it down with a little cooking oil and heat to 300 degrees.
Plop your big meat ball in the pan squirt some catsup on top add onions around loaf and cover.
Cook for 1 1/2 to 2 hours.
luxkid1980
Well-known member
Interesting, I hadn't heard of making a meatloaf in an electric fry pan. 300 degrees....seems like the heat would scorch the bottom of the loaf. Any issues with burning?
real1shep
Well-known member
The inescapable truth about the Internet is <a name="start_35082.378166"></a>Allrecipes.com. I have dozen of cookbooks I've picked up over the yrs....even one with recipes for wood cookstoves. I rarely look in one anymore. I just Goggle what I want, read the feedback, look at the list of ingredients and decide if I want to make it. 95% of the time, it turns out splendid.
<a name="start_35082.378166"></a>The original Crockpot Cookbook has a good meatloaf recipe....used it for yrs on my sons. Many of you who like to dress up recipes and cane your guests if they don't give you the appropriate compliments....probably wouldn't like it. What I've learned as I've read recipes from around the country, people's opinions/tastes vary GREATLY on what a particular recipe should be.
When I had my farm in MO, I took care of an older farm couple done the road as they got feeble. They paid me back with food & treats....bless them. The gal was very old school and wouldn't share her recipes...secrecy. She made the best Jefferson Davis pie I ever had, bar none and the best applesauce. Most of her recipes were from her grandmother which would take you back to the 1800's. And you don't make good southern pecan pie with Karo syrup....
Good times.....
Kevin
<a name="start_35082.378166"></a>The original Crockpot Cookbook has a good meatloaf recipe....used it for yrs on my sons. Many of you who like to dress up recipes and cane your guests if they don't give you the appropriate compliments....probably wouldn't like it. What I've learned as I've read recipes from around the country, people's opinions/tastes vary GREATLY on what a particular recipe should be.
When I had my farm in MO, I took care of an older farm couple done the road as they got feeble. They paid me back with food & treats....bless them. The gal was very old school and wouldn't share her recipes...secrecy. She made the best Jefferson Davis pie I ever had, bar none and the best applesauce. Most of her recipes were from her grandmother which would take you back to the 1800's. And you don't make good southern pecan pie with Karo syrup....
Good times.....
Kevin
man114
Well-known member
Breadcrumbs, ketchup and onion but the real secret to an awesome meatloaf is mix in shredded mimolette cheese.
cajunvac
Well-known member
Lower Fat Meat Loaf
i prefer meatloaf made with lean ground beef 90/10 or 94/6 the I use bread crumbs, or ground oatmeal, 1 small grated onion, 1 med grated carrot in the mix. the liquid of choice is milk. 1 tsp salt. 1/2 tsp red pepper (cayenne) Mixed just until blended. Molding into a loaf and cooked in an electric skillet, covered. Temp set at 275 - 280 degrees. for about 30 min. then 225 for 45 min
I have tried baking for an hour at 350 using a foil sling, on a low rack in a shallow pan with two strips of bacon on top and like the results
i prefer meatloaf made with lean ground beef 90/10 or 94/6 the I use bread crumbs, or ground oatmeal, 1 small grated onion, 1 med grated carrot in the mix. the liquid of choice is milk. 1 tsp salt. 1/2 tsp red pepper (cayenne) Mixed just until blended. Molding into a loaf and cooked in an electric skillet, covered. Temp set at 275 - 280 degrees. for about 30 min. then 225 for 45 min
I have tried baking for an hour at 350 using a foil sling, on a low rack in a shallow pan with two strips of bacon on top and like the results
