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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!

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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!
    I used to really like ducks.

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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......
    I used to really like ducks.

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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.
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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?
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