RE: MEAT LOAF RECIPES...HOLLY FIRST?

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RE: MEAT LOAF RECIPES...HOLLY FIRST? - 11/30/2009 1:58:29 PM

daintydimples

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Both of your recipes sound wonderful, Cala !!

Here's mine:

1/2 cups chopped scallions
2-3 cloves garlic, crushed
1/2 cup chopped peppers (if you like them)
1 8ounce can tomato sauce
1 egg beaten
1 tablespoon soy sauce (low salt)
1/4 teaspoon Italian seasoning
1 lb good quality ground beef
1 lb ground turkey
1 cup (approx) oatmeal

Saute the veggies in a couple tablespoons of tomato sauce till the onion is opaque. transfer to a bowl with all the rest of the ingredients (except the rest of the tomato sauce) and mix well (with your hands). Shape into a loaf. Cook at 350 degrees for about 50 minutes, top with the rest of the sauce, and cook another 15.

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RE: MEAT LOAF RECIPES...HOLLY FIRST? - 11/30/2009 8:08:57 PM

Termyn8or

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I hit this thread the other day and I was getting the hint of oatmeal. This is not the first time it has been mentioned but for some reason I had never considered it.

But why not ? It's a grain, different texture but to think about it, it might be better suited for the purpose. Or hoiw about, maybe smaller amounts, of like barley or even some beans ?

But I never gave a first thought to oats, let alone a second thought. But oats are among the lower in carbs when it comes to grains and shit like that. The cookbook is always open of course, so if oats are good for meatloaf, that might mean they are good for meatballs and meat stuffings of many kinds.

T

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RE: MEAT LOAF RECIPES...HOLLY FIRST? - 12/1/2009 1:35:54 AM

SmokeSerpent

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Joined: 2/19/2009
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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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RE: MEAT LOAF RECIPES...HOLLY FIRST? - 12/1/2009 2:13:41 AM

SnugasaBug

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My meatloaf is most like your recipe HimNbabygirl, with the dry onion soup mix.
However, at this time of the year, if you got left over cranberry sauce, coat it over the top of the meatloaf, for a little zing. yuummies !

SirsHolly...I gotta try yours....sounds good too !

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RE: MEAT LOAF RECIPES...HOLLY FIRST? - 12/1/2009 9:55:55 AM

GYPSYMAMBO

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quote:

ORIGINAL: Termyn8or

I hit this thread the other day and I was getting the hint of oatmeal.
T

THe recipe I have with 1/2 c oatmeal is from the Depression..
MY Grandmother said at times she bumped it up to even 2 cups to make things last..
The oatmeal becomes very moist and takes on the taste of whatever it is with..and really adds to it.
THIS is simiar to TURNIPS which my dad said ...in the DPRESSION were used in jam..yep..to make MORE..thye takes on the taste of strawnerries etc and you could make a big batch..
and
ZUCCHINI cubed in canned fruit cocktail takes on the flavour of all the other fruits..I tried that one when I had 3 kids and 2 husbands and a big garden..

oh............
and if you are baking and out of eggs..3 cups snow = one egg..

GM

< Message edited by GYPSYMAMBO -- 12/1/2009 9:57:37 AM >

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