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SmokeSerpent -> RE: MEAT LOAF RECIPES...HOLLY FIRST? (12/1/2009 1:35:54 AM)
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I've used oatmeal in meatloaf. Use the "quick" kind for best results. I prefer using some sourdough bread that's headed toward stale for my meatloaf.
I don't really have a standard recipe for my own, I almost always change it up somehow, and I never measure it out. I am particularly fond of two variations. The artery clogging version has freshly cooked bacon chopped up and added to the mix, and the other has a lot of veggies in it, diced bell peppers, onions, and tomatoes. That one works lots of different ways but it's best if you add some earthy spice and make it a southwesterny thing. I'm eyeing that curry meatloaf recipe for the next time I am cooking for adults.
My base recipe is:
ground meat (beef, beef + pork, beef + lamb, or turkey)
1 egg per lb
~3/4 cup torn-up bread or quick oats per lb (or 1/2 cup instant rice)
~1/3 cup milk
80% of the time there is also about 1/2 cup per lb of shredded cheese and I reduce the amount of milk to ~1/4 cup
depending on the other ingredients, usually ketchup, ketchup + mustard, or tomato sauce to glaze it
If it's going in the slow cooker I will decrease the liquid and get the leanest possible ground meat. Anyone who says you can throw some potatoes around the loaf to serve with it is a liar or possibly Paula Dean. I *like* animal fat, and I have never been able to stomach the potatoes that have survived a day in the cooker with a pile of meat.
One thing I do a lot lately when cooking for others is to make individual meatloaves in a muffin tin instead of one big loaf because then there is more "crust" to go around and it cooks quicker. My kids prefer it loaf-style though, so if it's just us that's what I do. Better for leftover sandwiches the next day anyway.
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