The meat loaf thread (the meal, not the singer :-)

Marie5656

Marie5656

SF VIP
Location
Batavia, NY
This afternoon, in my building community room, the topic of discussion turned to meat loaf. How we prepare it, what we season it with. Just beef? Beef and pork? Make enough to freeze?
So, I figured, why not bring the discussion here?
I will start. I use ground beef. I mix in seasoned bread crumbs, chopped up green pepper, and mushrooms . I usually just make a small one, enough for a couple meals for me. But, I am going shopping tomorrow, and may make extra to freeze,
One lady had an interesting idea. She has muffin tins..that make larger size muffins. She makes little meat loafs..in the tins. After she bakes it, she separates them up, and freezes the mini meat loafs. She puts them on a tray to freeze, then puts all the frozen little meat-muffens in zip lock bags. Takes out one or two, and has a nice meal.
 

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I make a pretty standard meatloaf. I use 2 pounds 80% ground beef, chopped onions, green peppers, salt, pepper,1 egg, sometimes I add BBQ sauce, a little liquid smoke, A1 sauce. maybe a little beef broth or catsup.

Whatever I have around to moisten the meat. I have to add some liquid because I use cornflake crumbs instead of bread crumbs so it will be gluten free.
I put it in a loaf pan and bake at 350 degrees for a little under an hour.

My mom had a strange way of making her meatloaf. She put it in a Dutch oven on top of the stove and browned it on all sides then put the lid on a simmered it until done.
It took forever to do it that way and it did taste good. I'm not sure how she knew when it was done but she did.
I do remember using that method she was able to make some pretty good gravy from the pan drippings,
Maybe that's why she made it that way. My dad loved gravy.
 
2 pounds lean hamburger, chopped onions, bell pepper, 2 lg cloves of garlic diced, 1 small can tomato sauce, 3/4 C of instant rice and 1 egg. That's dinner and lunch the following day for my daughter and I. Sometimes I add a can of corn to it (drained). Sometimes I triple that amount and freeze any that's left over for additional meals.
 
Fairly standard meatloaf. 2 lbs ground beef, 85% beef/15%fat, ground up Saltines, 1 egg, sautƩed onions, Worcestershire sauce, tiny bit of minced garlic, small grated carrot, beef base, 1/4 cup catsup, ground thyme, salt/pepper.
I drain fat off as it nears completion. 1 hour 15 minutes @ 350 F.
Plenty enough for 5 meals plus a sandwich or two.
 
These days I make a small one pound meatloaf in the toaster oven. Years ago I would use a large package of ground meat and divide it into meatballs, burgers, and finally a meatloaf.

Meatloaf burgers on the grill with all the trimmings are great!

I donā€™t enjoy hot meatloaf for dinner. I prefer cold meatloaf sliced thin for sandwiches.

I add day old bread, grated cheese, egg, onion, garlic, a packet of GOYA beef bouillon powder, Worcestershire sauce, a squirt of ketchup and black pepper. A little green bell pepper or a few chopped mushrooms are good too but I usually donā€™t have them on hand.

James Beard used to make a meatloaf that he called Beach Pate. It was a fairly standard meatloaf with leftover shell shaped pasta added to it. It was served cold as a picnic food.
 
Becky1951 said:
2 pounds lean hamburger, chopped onions, bell pepper, 2 lg cloves of garlic diced, 1 small can tomato sauce, 3/4 C of instant rice and 1 egg. That's dinner and lunch the following day for my daughter and I. Sometimes I add a can of corn to it (drained). Sometimes I triple that amount and freeze any that's left over for additional meals.
Click to expand...
The addition of rice reminded me of the Campbellā€™s soup company Porcupine Meatballs.

We used tomato soup or mushroom soup for the sauce.

https://m.cookeatshare.com/recipes/porcupine-meatballs-911#CES
 
Pretty much the same except I use ground chuck with the chopped onions, etc. I try to make a small one with enough left for sandwiches but its like making chicken salad it keeps getting larger as I remember things to put in. I do like using spicy barbeque sauce and a little hot sauce for a kick.
 
Yesterday when I went shopping I picked up a package of ground beef for a meatloaf for tonight. Then I remembered someone here in my building mentioned sometimes buying a ground beef/pork/veal blend for her meatloaf or meatballs. So, I looked and the store had it. They do not have it often. So I bought it, and will have a nice dinner tonight.
 
Marie5656 said:
Yesterday when I went shopping I picked up a package of ground beef for a meatloaf for tonight. Then I remembered someone here in my building mentioned sometimes buying a ground beef/pork/veal blend for her meatloaf or meatballs. So, I looked and the store had it. They do not have it often. So I bought it, and will have a nice dinner tonight.
Click to expand...

Over the years, I remember buying beef/pork/veal combo for making meatloaf. I haven't seen ground veal available for a long time though. .. But I admit that I haven't thought of making meatloaf in a long time either.
I have put quaker oats in the mix, along with chopped onions, catsup, a couple eggs, and salt/pepper.

I like it cold in the fridge for sandwiches too.

What ever became of Meat Loaf the singer? šŸ˜ƒ
 
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