Meatloaf Recipe. This is a keeper.

Kadee46 said:
I make a almost identical meat loaf @Camper6
I add a little grated carrot ,and make a sauce to have with it
ML is a fairly economical meal (s) I only use the best quality mince beef you can buy
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This is one of the first recipes that I made and followed the instructions completely except I like a bit of spice and I added a hot sauce to the glaze. Worked out well.
Next time grated carrot. I love meatloaf sandwiches with whole grain bread fresh from the bakery and hot mustard.
I was happy with the print version of the recipe. What I did was scan it on my printer to my desktop as black and white text. Then it is saved as a picture. You can do that with any printed out recipes.
 
Camper6 said:
This is one of the first recipes that I made and followed the instructions completely except I like a bit of spice and I added a hot sauce to the glaze. Worked out well.
Next time grated carrot. I love meatloaf sandwiches with whole grain bread fresh from the bakery and hot mustard.
I was happy with the print version of the recipe. What I did was scan it on my printer to my desktop as black and white text. Then it is saved as a picture. You can do that with any printed out recipes.
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I'm a meatloaf fan too. Make up a few pans, and freeze them. LOVE MEATLOAF SANDWICHES.
 
I am inclined to add anything and everything to my meatloaf. Especially a variety of veggies as fillers. Healthy as well. I do vary the glazes and one I make with 2 different cheese fillers.
 
Yes the cheese topping is nice as well and that's normally what we used but I wanted to follow the recipe exactly. I always do that first time around and then adjust for what I have in the kitchen. I like recipes that use dried spices because you can't shop for fresh parsley just to make one dish.
 
I don't eat meat....I do make my husband meat, maybe once a week....Tonight he will have a Steak and potato....
He doesn't really like meatloaf....He will have chicken, and he loves Meat Balls....with Gravy and spaghetti....
I'll have my salad....I mix tomatoes, lettuce, olives and whatever I have in fridge....
 
If you like to cook and you like hot mustard, you should try your hand at making your own. You likely have all the ingredients on hand. I go through a couple of batches every holiday to pair with summer sausage, cheese & crackers (better & cheaper than Hickory Farms.) You can make it as mild or as hot as you like.

And I agree with your love of meatloaf sandwiches. In 1972 I was a driver for Coca Cola in Alexandria VA. Once a week my route took me past this hole-in-the-wall diner, and I always made sure to stop by to get a meatloaf sandwich (with mustard and onion) for lunch.
 
Pinky said:
We rarely eat meat, but I recall making meatloaf with a mashed potato topping .. like Shepherd's Pie.
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I lost a recipe that I really loved and have not been able to duplicate very well.

It was meatloaf with Italian seasonings, then at the last half-hour of baking, you popped it out of the pan and frosted the entire thing with a thick layer of mashed potatoes with Parmesan cheese stirred in.
 
Re hot mustard. I'm able to buy Keens Hot Mustard. It's actually a yellow mustard powder which comes in a tin and you mix with water. And you let it sit for a while and it gets hotter. Chinese restaurants also have it but you have to ask for it.
 
Camper6 said:
Re hot mustard. I'm able to buy Keens Hot Mustard. It's actually a yellow mustard powder which comes in a tin and you mix with water. And you let it sit for a while and it gets hotter. Chinese restaurants also have it but you have to ask for it.
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I should have known you already do this. I use Coleman's mustard powder and follow the process you cite. I've also made Chinese hot mustard with it. Last time I made Hot & Sweet mustard, I purchased black mustard seeds, ran them through a spice grinder and added a small amount to the yellow powder. It adds a nice depth of flavor, but the black mustard powder doesn't seem to get hot like the yellow does.
 
Thanks, Camper!

I'm a big fan of cold meatloaf sandwiches, also warm meatloaf sandwiches topped with melted cheese that are a cross between a cheeseburger and a meatball sandwich. Freeze a few slabs for those days when you don't feel like cooking.

These days I swap the beef for ground turkey and a packet of GOYA beef bouillon.
 
In The Sticks said:
I should have known you already do this. I use Coleman's mustard powder and follow the process you cite. I've also made Chinese hot mustard with it. Last time I made Hot & Sweet mustard, I purchased black mustard seeds, ran them through a spice grinder and added a small amount to the yellow powder. It adds a nice depth of flavor, but the black mustard powder doesn't seem to get hot like the yellow does.
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The tin containers are a collector's item on E Bay.
 
In The Sticks said:
I should have known you already do this. I use Coleman's mustard powder and follow the process you cite. I've also made Chinese hot mustard with it. Last time I made Hot & Sweet mustard, I purchased black mustard seeds, ran them through a spice grinder and added a small amount to the yellow powder. It adds a nice depth of flavor, but the black mustard powder doesn't seem to get hot like the yellow does.
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Coleman's Hot English Mustard has been a pantry staple of mine for years. I add a touch to many recipes for a touch more heat.
 

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