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Thread: Meatloaf recipes?

  1. #51
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    Quote Originally Posted by tiny1 View Post
    Well, if a meatloaf is properly made, I have never met one I didn't like. One of my favorite comfort foods.
    The thing for me, is the METHOD. I've made the Beef/Jimmy Dean meatloaf, and the Beef, Lamb and veal meatloaf, etc. My favorite is the Keto BBQ Meatloaf.

    Sweat a whole Onion, and Red and Yellow Bell Peppers, diced, until translucent and tender. (Sometimes I add Mushrooms)Remove, to a bowl, and add meat, in whatever configuration you like. (I use 2 lbs 80/20 beef, and 1 lb Jimmy Dean Sausage.) Add 2 eggs, beaten, and a few tbsp. of your favorite BBQ Sauce. Keto Dieters will use Guys Sugar Free or G Hughes Sugar Free. Add seasonings, which to me is a Savory BBQ Rub with lots of Salt and Black Pepper and breadcrumbs. Mix well, but DO NOT OVERMIX. Keto dieters use Pulverized Pork Rinds, for your breadcrumbs. Form into loaf.

    Place on smoker rack, at 225 F and add Smoke(I use Hickory) until internal temp is about 145 F. Paint with more Sauce, and let sauce "set". Rest for 15 minutes covered with foil. Temp will raise to 150, which is ideal. Keto Dieters serve with Mashed Cauliflower with asiago cheese, and Keto Gravy. Green beans round out the meal.

    Enjoy.
    I most certainly will try pork rinds in my next meatloaf! Excellent idea for any meatloaf, as i dont use any breadcrumbs ever.
    Last edited by HawkTheSlayer; 12-07-2019 at 10:28 AM.
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  3. #52
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    I went through a tough spell, ConLib.
    My weight soared, blood pressure over 200, COPD, Lymphedema, High Blood Sugar, etc. and so on. I was having TIAs,(Mini Warning Strokes) for three weeks before I found out. I was often confused and aggravated. My disposition was argumentative, and I regret the things I said to people, especially Trinnity. Had a real rough time, then.
    Went Ketogenic last Dec 26. Lost 100 pounds, corrected all my ailments. I still take one of three BP Meds, but that's all besides My Centrum Silver and a Magnesium Supplement. Oh yeah, my Bulletproof Coffee.
    Life Screen shows my BP is near normal, cholesterol at 108, sugar 91, Triglycerides at 127. No signs of plaque accumulation in my Arteries. Blood Flow as good to my feet, as to my hands. Lymphedema COPD and TIAs, all gone. Another 30 lbs, and I'll be at my College weight. Other than a touch of Arthritis, I am like a New Man. Thanx for asking.

    Yep, you really haven't had "Meatloaf" until you've had Smoked BBQ Meatloaf. I've always loved meatloaf, but Mrs. Tiny wasn't a big fan('cause her mom overcooked it). I made one for my diet one day while she was at work. She came home that night, and saw it in the fridge. Made her a Sandwich.
    I woke up the next AM, and was planning on having that to take for lunch. There was only one slice(1/2 inch), left. My wife got up, and I asked her if she threw it out. She told me she ate it, half a meatloaf, and it was the best thing ever. Now, I make at least one a month. More often, I make two in a month.

    Thought you'd like to know, about the time I got ill, I had just made your Fesenjoon. I made one minute change. I smoked the Chicken, in Heavy Hickory smoke for about an hour, at 225 F. Then added it to the Stew. I think it made it even better, but I'd need the opinion of a true connoisseur to know for sure. If you get a chance, try it. Kinda like The Southeast meets the Middle East, deal. Halal meets BBQ.

    I pray that you and yours are all well, and that God Blesses you all daily.

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    Quote Originally Posted by HawkTheSlayer View Post
    I most certainly will try pork rinds in my next meatloaf! Excellent idea for any meatloaf, as i dont use any breadcrumbs ever.
    Don't stop at meatloaf. I use 'em for lots of stuff, like Meatballs, Salmon patties and Crab Cakes, and I bread things to fry, just like Panko Breadcrumbs. Sometimes I season them and/or add grated Parmesan Cheese. Great for sprinkling on Soups or Salads for a tad of texture. I top casseroles with Porko Crumbs mixed with Melted Butter. Any way you can use Panko, you can use Porko. And don't be afraid to try the flavors. I've used Spicy and BBQ flavors and that rocks, too.
    If I can help, just let me know.
    Of course, you want the fluffy soft type, not the ones you can break a tooth on.

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    Quote Originally Posted by tiny1 View Post
    I went through a tough spell, ConLib.
    My weight soared, blood pressure over 200, COPD, Lymphedema, High Blood Sugar, etc. and so on. I was having TIAs,(Mini Warning Strokes) for three weeks before I found out. I was often confused and aggravated. My disposition was argumentative, and I regret the things I said to people, especially Trinnity. Had a real rough time, then.
    Went Ketogenic last Dec 26. Lost 100 pounds, corrected all my ailments. I still take one of three BP Meds, but that's all besides My Centrum Silver and a Magnesium Supplement. Oh yeah, my Bulletproof Coffee.
    Life Screen shows my BP is near normal, cholesterol at 108, sugar 91, Triglycerides at 127. No signs of plaque accumulation in my Arteries. Blood Flow as good to my feet, as to my hands. Lymphedema COPD and TIAs, all gone. Another 30 lbs, and I'll be at my College weight. Other than a touch of Arthritis, I am like a New Man. Thanx for asking.

    Yep, you really haven't had "Meatloaf" until you've had Smoked BBQ Meatloaf. I've always loved meatloaf, but Mrs. Tiny wasn't a big fan('cause her mom overcooked it). I made one for my diet one day while she was at work. She came home that night, and saw it in the fridge. Made her a Sandwich.
    I woke up the next AM, and was planning on having that to take for lunch. There was only one slice(1/2 inch), left. My wife got up, and I asked her if she threw it out. She told me she ate it, half a meatloaf, and it was the best thing ever. Now, I make at least one a month. More often, I make two in a month.

    Thought you'd like to know, about the time I got ill, I had just made your Fesenjoon. I made one minute change. I smoked the Chicken, in Heavy Hickory smoke for about an hour, at 225 F. Then added it to the Stew. I think it made it even better, but I'd need the opinion of a true connoisseur to know for sure. If you get a chance, try it. Kinda like The Southeast meets the Middle East, deal. Halal meets BBQ.

    I pray that you and yours are all well, and that God Blesses you all daily.

    Tiny,

    Sorry to hear about your health issues. Glad to see you back in the fight. I hope that you have them lined out and under control.

    My wife had her Chemo port removed this last Spring--a nice milestone. It took 5 years after the end of chemo and no return of cancer for the doctor to approve this event.

    I like your twist on fessenjoon. However, the women in my life would give me the look of 'what planet are your from' if I were to suggest it. All that I did one time at a Persian restaurant was order the zoreshk polo (fluffy saffron rice with barberries) with the fessenjoon and got that look. It made it even more flavorful. However, my SIL may take your version as a challenge. She does like to mix some of these dishes up and Americanize them a bit. Everyone has their own twist on fessenjoon. Some make it more sweet and others more sour. The chicken cooked in a walnut-pomegranite sauce is what pushes the whole dish into extremely new territory for most Americans. I have a niece that refuses to eat it because it's brown. Her loss.
    My wife told me that fessenjoon was originally cooked with ground beef meatballs instead of chicken. I have had that version of it but it's not nearly as common.
    I had a good meatloaf last night at a cafeteria style restaurant where you walk down the line and pick what you want. It was really good but not mom's. I will look for the style of meatloaf with which you a teasing me.
    Last edited by Conservative Libertarian; 12-08-2019 at 11:41 AM.
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