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Thread: Meatloaf recipes?

  1. #11
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    Quote Originally Posted by Jen View Post
    I love my meatloaf and the family seems to love it too. I use minimal spices and fillings......nothing chunky......just minced garlic or garlic salt and stuff like that.

    Here's what I think might be the difference. I freeze the meatloaf before I cook it. I cook it in the Instapot slow cooker for 6 hours or so. I use Spicy V8 juice as the liquid around it (and over it) and I put some ketchup on it a couple of hours before it's done. Sometimes I add potatoes and onions, sometimes not. But the V8 seems to permeate and make it tasty. I do spoon V8 over it a few times while it is cooking (that's why I add the ketchup late so it won't be washed off).

    Without a bunch of chopped veggies, it holds together well for sandwiches the next day.

    My grandmother's meatloaf was to die for........She had a meat grinder thingy and I am pretty sure she used half ground beef and half ground ham. There was always a faint scent of ham when her meatloaf was cooking. I haven't tried that but it might be a good option. She didn't use V8.......not sure what her liquid was. Beef broth maybe.
    Well that's an idea!

  2. #12
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    Quote Originally Posted by MrogersNhood View Post
    Well that's an idea!
    Two ideas, actually.




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    Quote Originally Posted by Jen View Post
    Two ideas, actually.
    If you wanna get technical.

    I'll pass on the ham and take the V8!

    V8 sounds like a great idea for meatloaf!
    Last edited by MrogersNhood; 11-20-2019 at 11:34 PM.

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    Quote Originally Posted by MrogersNhood View Post
    If you wanna get technical.

    I'll pass on the ham and take the V8!
    The V8 is my favorite. Yours sounds good too.




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    Quote Originally Posted by Abbey1 View Post
    A lot of people put sausage in their meatloaf, I've never tried that one.... weird, because I think I've tried just about every recipe I could find.
    A lot of meatloaf recipes call for 2/3 ground beef and 1/3 ground pork. So, people substitute sausage fro the pork because the sausage is already seasoned.

    Personally, I like a pure beef meatloaf. Also, keep in mind that meatloaf and a meatball are basically the same recipes, just a different presentation. So, if you have a tasty recipe for meatballs, you have a tasty recipe for meatloaf
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    Lone Gunman (11-20-2019),MrogersNhood (11-20-2019),Northern Rivers (11-21-2019),teeceetx (11-21-2019)

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    Quote Originally Posted by Abbey1 View Post
    You can't find one, either?
    I gave up. I did try this one...https://www.myrecipes.com/recipe/ita...tyle-meat-loaf...but...they want too much fat in it for my arteries. "Taste" is inherent in fat...so............I'm stuck, either way. A friend said to use very lean VEAL and add "smoky sesame oil" to make up for the fat. Okay...I'll get to that, I guess.

    Meatloaf is pretty versatile. You can cook a big loaf and live off it for a while. First serving...hot...is a dinner dish. The cold stuff...can be sliced like a deli meat. A slab can also be used along side over easy eggs and hash brown for brekkie!
    If you don't practice...you'll sound like it. And, if you don't tune, your life will sound like it, too. Listen to the intervals. That's where it all hides from you.....

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    Big Bird (11-21-2019),MrogersNhood (11-21-2019),Rickity Plumber (11-21-2019)

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    Quote Originally Posted by Retiredat50 View Post
    A lot of meatloaf recipes call for 2/3 ground beef and 1/3 ground pork. So, people substitute sausage fro the pork because the sausage is already seasoned.

    Personally, I like a pure beef meatloaf. Also, keep in mind that meatloaf and a meatball are basically the same recipes, just a different presentation. So, if you have a tasty recipe for meatballs, you have a tasty recipe for meatloaf
    My Granny (from Calabria) used pork, veal and pigeon...real Romano...and who knows what else. All I remember is the smell of her kitchen......
    If you don't practice...you'll sound like it. And, if you don't tune, your life will sound like it, too. Listen to the intervals. That's where it all hides from you.....

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    Quote Originally Posted by Northern Rivers View Post
    My Granny (from Calabria) used pork, veal and pigeon...real Romano...and who knows what else. All I remember is the smell of her kitchen......
    Well... pigeon is not readily available (and is very strong tasting) and I would not pay the money for veal in a meatloaf. If I were going to pay extra for meat to mix in, it would be ground lamb.

    I would like to say your Granny's meatloaf sounds good, but I think the pigeon would destroy the veal.
    Those who can make you believe absurdities can make you commit atrocities.

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    v8 sounds like a plan.

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    I came across a recipe for mozzarella bacon meatloaf......has anyone tried that one?
    ~~~ if you find yourself going through hell..... keep going~~~ Winston Churchill

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