Sara at home
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I put canned tomato sauce on the top of my meatloaf rather than ketchup. I truly hate ketchup on top of meatloaf. Doesn't seem like there is much difference between ketchup and sauce, but there is. I also add a few tablespoons of tomato sauce into the meatloaf mix. Ketchup shouldn't be anywhere near meatloaf. (But then, I don't think ketchup should be in chicken noodle soup either.)
Get nice sturdy plastic knives to cut things coooked in metal pans. They can scratch but they won't cut as deeply as a metal knife will.
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I have some cast iron bread pans that make wounderful meatfloaf and on worries about scratching.
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Corn in chow chow? I've never put anything in there but green tomatoes, onions, and the occasional jalepeno.
Christie, next time, make taco meat. Brown the beef, turn the heat down to low, add 1 cup water, and either a taco meat seasoning envelope or your own mixture of chili powder, cumin, garlic, and your choice of hot. Simmer for 30 minutes and break apart with the edge of a spatula to create a finer mix. Top tacos or a salad or nachos or make a burrito or a casserole with corn torillas, shredded cheese, and mushroom soup...
Posts: 4811 | From: Austin, TX | Registered: Feb 2000
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All the talk of ground beef made me want to try something new last night, so I dug around in my cookbooks looking for something that I had the ingredients for and ended up with this:
Pizza Meat Pie
This was slightly modified from the South Beach Diet Cookbook
1 lb ground beef ½ C non-fat dry milk ½ C bread crumbs 1 tsp salt ½ tsp ground black pepper 1 clove garlic 1 C (4 oz) shredded mozzarella cheese 2 Tblsp tomato paste ½ C water 1 can (4 oz) sliced mushrooms, undrained 1 tsp dried oregano 2 Tblsp finely chopped onion 4 oz sliced pepperoni ⅓ C grated Parmesan Cheese
Preheat the oven to 350°.
In a medium bowl, combine the beef, milk, breadcrumbs, salt, pepper and garlic. Mix well. Pat the mixture into a 9" pie plate.
In the same bowl, combine the mozzarella cheese, tomato paste, water, mushrooms (with juice), oregana, pepperoni and onion; mix well. Spoon the mixture over the meat mixture in the pan. Sprinkle with Parmesan Cheese.
Bake for 35 to 40 minutes or until the meat is no longer pink.
Sara at home
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quote:Originally posted by Gale: Corn in chow chow? I've never put anything in there but green tomatoes, onions, and the occasional jalepeno.
That would be pickled green tomatoes around here.
My chow-chow recipe contains
Corn Speckled beans Lima beans Green beans Yellow beans Cauliflower Onions Red bell pepper Celery Cabbage
Others recipes include in addition to or instead of those ingredients
Kidney beans Cucumbers Others
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quote:Originally posted by Jenn: I am going to try a mushroom soup meatloaf tonight. Sounds pretty crazy, though.
The meatloaf turned out very well, perhaps the best I've ever had. And there was no ketchup!
1kg ground beef 1 packet onion soup mix 1 tin cream of mushroom soup 1/2 cup bread crumbs 1 egg 1/4 cup water
Half of the mushroom soup was mixed in with the meatloaf and the other half was mixed with the water to make a sauce for the loaf. I added some spices to the sauce, too. Meatloaf without ketchup is still pretty crazy, though.
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Chow chow here was what was made after the first frost killed off the tomato plants that still had tomatoes on them. They weren't going to get ripe, and in the spirit of never letting anything go to waste, they were pickled and sometimes heated with peppers and used as a relish all year long. Likewise the pickled peaches with cloves. And the one I never could get used to pickled watermelon rind.
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Sara at home
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quote:Originally posted by landmammal: That sounds really good, Sara! Do you serve it like potato salad or is it more like a relish?
You cut what needs to be cut and dump it all in pickling brine. (Parboil anything, like the hard beans, you want to make a tad softer than it will get from the pickling process.) Jar it and serve it over the winter as a side dish or salad.
That other dish I mentioned above, with the ham, cheese and mayo is more like a potato salad or luncheon salad.
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quote:Originally posted by Sara at home: I put canned tomato sauce on the top of my meatloaf rather than ketchup. I truly hate ketchup on top of meatloaf. Doesn't seem like there is much difference between ketchup and sauce, but there is. I also add a few tablespoons of tomato sauce into the meatloaf mix. Ketchup shouldn't be anywhere near meatloaf.
^5 Absolutely! I never put ketchup in or on my meatloaf, but pour a little tomato sauce into the mixture, then once it's formed and in the baking dish, drizzle the remaining over the top and let it run down the sides, then add salt and pepper. Meatloaf is savory, not sweet. I cook potatoes alongside it and then make the best gravy, adding kitchen bouquet to the drippings.
When I was young, we used drained canned tomatoes in the meatloaf.
Anybody here make meatloaf in a loaf pan? I form mine into a loaf, instead.
ETA: I know a lot of people that put ketchup on their meatloaf. I'm not condemning the practice but sauce is my preference. I don't care to eat it made with ketchup. But then, as I've stated before, there's not even a bottle of ketchup in my refrigerator.
-------------------- Explore, enjoy and protect the planet --- AAMAH Posts: 8532 | From: Michigan | Registered: Mar 2000
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You know, when my wife and I went to St. Paul to attend a broadcast of "A Prairie Home Companion," Garrison Keillor took a bunch of us to the Lutheran Church for a hot-dish supper, and the things they served sound an awful lot like these recipes (there was one tuna hotdish with potato chips on top that I dreaded tasting, but when I tried it, I found it could have been worse).
Keillor was there but did not join us, explaining that as a Minnesotan he no longer eats hotdish. "It's like a poor tribe that for years ate nothing but roots and bark," he said. "And eventually they make a little money, and then they never ever want to eat roots and bark again. But at times it's fun to invite folks like you over and serve them roots and bark, see how they react."
My college roommate used to carmelize a chopped-up onion in a little oil, brown some ground beef in the same pan, pour in a can of condensed cream of mushroom soup and add a little water, add salt and some pepper, then serve the glutinous mess over toast. What can I say? It was ballast and kept us going.
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I must be hopeless, then. I love hot dishes of all kinds, and I put ketchup in my meatloaf, too. A good glort of it! Posts: 544 | From: Onalaska, WI | Registered: Nov 2005
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Sara at home
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quote:Originally posted by tagurit: Anybody here make meatloaf in a loaf pan? I form mine into a loaf, instead.
I form a loaf and bake it crosswise in an 8" 8" pan. How else do you get the tomato sauce down the sides? Also, any fat that cooks out drains away from the loaf.
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Sara at home
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quote:Originally posted by Brad from Georgia: My college roommate used to carmelize a chopped-up onion in a little oil, brown some ground beef in the same pan, pour in a can of condensed cream of mushroom soup and add a little water, add salt and some pepper, then serve the glutinous mess over toast. What can I say? It was ballast and kept us going.
Works well with rice or mashed potatoes.
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Aye, Sara. I think meatloaf must be like chili. First, there are regional differences, but even so, everyone makes it a little different. You and I agree on the tomato sauce and forming the loaf in a pan, but if we were to delve deeper into our methods and ingredients, I'm sure they're not the same. I'd almost be willing to put money on it.
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Sara at home
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I'm pretty traditional. Hamburger, onion, tomato sauce, egg. My mother taught me to use wheat germ as the "bread crumbs". I later went to bread crumbs, then soaked bread, now I use panko. Salt, pepper, garlic and a dash of Italian seasoning. That's about it.
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quote:Originally posted by tagurit: Anybody here make meatloaf in a loaf pan? I form mine into a loaf, instead.
I form a loaf and bake it crosswise in an 8" 8" pan. How else do you get the tomato sauce down the sides? Also, any fat that cooks out drains away from the loaf.
When I was little, my mom made meatloaf in loaf form on a flat pan (broiler pan? lined cookie sheet? I can't remember), and with ketchup on top and mixed in. Sometime when I was 10 or so, though, she switched to ring form on a flat pan and a brown gravy. I don't make it anymore, so I can't remember what all we put in it, but I remember cracker crumbs and Lipton onion soup mix. I think the brown gravy was just from a packet. Almost like Salisbury steak in a ring. Hmm, I think I need to get that recipe from her.
quote:Originally posted by Sara at home: I'm pretty traditional. Hamburger, onion, tomato sauce, egg. My mother taught me to use wheat germ as the "bread crumbs". I later went to bread crumbs, then soaked bread, now I use panko. Salt, pepper, garlic and a dash of Italian seasoning. That's about it.
By traditional, you mean? I use hamburger, soda crackers, onions, bell pepper, egg, tomato sauce, salt and pepper. I add salt and pepper to the mixture, then I also salt and pepper the tomato sauce on top. I form the loaf and place it in the center of a 9x13 baking dish surrounded by potatoes. Of course, when I go to make the gravy, there's a whole lot of fat I have to skim off first. I move the meatloaf and potatoes to a platter, spatula the drippings and any crumbs into a saucepan, remove the fat, add some kitchen bouquet, whisk in some flour, then cook to thicken the gravy. That's my tradition. It's almost nothing like my mom's, but it's my preference.
NeeCD, get that recipe and any others you want from your mom right away. And that's all I'm saying about that.
ETA: I add water to about halfway up the potato cubes, salt n pepper the potatoes.
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Sara at home
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I took the bell pepper out when I discovered it upset my stomach a bit. Soda crackers? I'll keep that in mind as a back-up to the panko, bread, bread crumbs and wheat germ options I already have.
The proper sides for meatloaf are baked potato and corn. (There's that corn again...really, I eat other vegetables.)
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Jenn, I'm glad you liked your meatloaf with the mushroom soup. I worried that you might not take a shine to it after I mentioned it.
Sara, cracker crumbs in meatloaf gives it a really good taste, but be careful not to use too many, which tends to make the meatloaf a tad dry.
I, too, vote for forming the loaf in a larger dish. It was too hard to drain the meatloaf when it was cooked in a loaf pan.
I've only used tomatoes in meatloaf one time when I discovered that I had no tomato juice, cream soup or ketchup. How did that happen? I squashed a can of tomatoes up really good, used about half of them in the loaf and poured the rest over the top when it was about half done. It's also good with BBQ sauce. Ya' know, I bet everyone makes meatloaf several different ways, depending on what sounds good to them at the time.
To me, the best part of a meatloaf is a cold meatloaf sandwich the next day. Yummy!
-------------------- "This air we're breathing. Oxygen, isn't it?"~I’mNotDedalus, impersonating Vincent D’Onofrio.|"Sometimes trying to communicate can be like walking through a minefield."~wanderwoman "Give people a break. It's not easy doing a life."~Joshua Halberstam Posts: 4020 | From: Oklahoma | Registered: Nov 2005
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tag, I do understand what you're saying, thanks for a reminder that some of us need from time to time . When I first moved out of my parent's house at 18, I took advantage of every birthday/holiday/visit home to make one of "her" dishes and get the recipe. Since none of them were written down, we had to write them as we put the dish together. Her Salisbury steak recipe is still on a magnet on the side of my 'fridge. I never got the meatloaf recipe because I just never was into it much before. Nowadays, though, it sounds like something to try again.
ETA that your post also jogged my memory of what dish my mom uses to bake it in - a 9x9 casserole dish.
posted
in the callee household, stray groundbeef usually has the following done to it:
Easy Southwestern Stroganoff
1 pound ground beef 1 cup water 1 jar (16 ounces) thick-and-chunky salsa 2 cups uncooked wagon wheel pasta (4 ounces) 1/2 teaspoon salt 1/2 cup sour cream
Cook beef in 10-inch skillet over medium-high heat about 6 minutes, stirring occasionally, until brown; drain.
Stir in water, salsa, pasta and salt. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Stir in sour cream; cook just until hot.
garnish with shredded cheddar if desired.
Makes 4 servings, about 1 1/4 cups each
-------------------- a moment for old friends now estranged, victims of the flux of alliances and changing perceptions. There was something there once, and that something is worth honoring as well. - John Carroll Posts: 3375 | From: Ontario, Canada | Registered: Mar 2004
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quote:Originally posted by Signora Del Drago: (snip) I do like what we call "fried" corn, though. (snip)
Ya know how you think things are only something you or your family knows about???
Fried corn was one of them until just now!
I love it!
I just made my mom make some over the summer.
She usually does sweet corn, red and green peppers, and sugar and pepper in the bacon grease. I love it warm over a cold salad with Russian or Thousand Island dressing!
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MissE, and here I thought that was a Southern thing since I grew up in Georgia! We never put sugar or peppers in our fried corn, but I bet the peppers would be good.
Once at a Blackeyed Pea restaurant, I saw fried corn on the menu for the only time in my life, so I asked about it. You are not going to believe this. It was a cob of corn, breaded and deep fried. I didn't order it. Wonder how you'd eat such a thing. The logistics must be quite complicated.
So, how about tomato gravy? On cornbread, of course.
-------------------- "This air we're breathing. Oxygen, isn't it?"~I’mNotDedalus, impersonating Vincent D’Onofrio.|"Sometimes trying to communicate can be like walking through a minefield."~wanderwoman "Give people a break. It's not easy doing a life."~Joshua Halberstam Posts: 4020 | From: Oklahoma | Registered: Nov 2005
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If you can stand one more hamburger idea this late in thread, here goes...
Mix browned ground beef, 1 to 1-1/2 c. cooked rice and 1 can Ranch Style Beans. It's really good this way, but I always squirt just a bit of ketchup in at the end to add a bit of sweetness.
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I was just reminded of another meatloaf I've made that was good. It's half ground beef and half ground pork, crumbs (can't remember if I used bread or cornflake), egg, a little soy sauce, and hoisin sauce. There was probably also onion and garlic in some capacity, as well. Hoisin sauce also goes on top of the loaf. Pretty sure I still put ketchup on it after it was dished up, though.
I know someone whose mother-in-law, in addition to the raw egg in the meat mixture, embeds peeled hard boiled eggs into the meatloaf so that within your slice of meatloaf you get a slice of egg
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Just to join in the fun, I usually make my meatloaf with onion soup mix, tomato sauce, salt and pepper, egg, and breadcrumbs, and sometimes garlic. I make it on a broiler pan, so the fat drips through, and have it with mashed potatoes and whatever vegetable we happen to have.
I've learned to never let the BF make hamburgers, as he adds the same basic ingredients, thus making it less of a hamburger and more of a meatloaf sandwich... which I guess is OK if you're looking for that kind of thing.
I've seen a recipe (though never tried it) where you put the meatloaf mixture about halfway up muffin cups, and top with mashed potatoes.
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quote:Originally posted by NeeCD: tag, I do understand what you're saying, thanks for a reminder that some of us need from time to time . When I first moved out of my parent's house at 18, I took advantage of every birthday/holiday/visit home to make one of "her" dishes and get the recipe. Since none of them were written down, we had to write them as we put the dish together. Her Salisbury steak recipe is still on a magnet on the side of my 'fridge. I never got the meatloaf recipe because I just never was into it much before. Nowadays, though, it sounds like something to try again.
ETA that your post also jogged my memory of what dish my mom uses to bake it in - a 9x9 casserole dish.
That's an excellent idea. When my son began asking me for recipes because he and his wife take turns cooking, I started writing down the ones that I'd developed on my own over the years. You know, Stripe It Rich cake was always made from a recipe, but what about my recipes? They needed to be written. Some I could do from memory. Many, though, I had to cook or bake in order to write it down, just as you and your mom did.
The really funny thing is, the first recipe he asked me for was my tuna casserole, oh way back when. I'm reluctant to give it out, and I told him so and why. I gave it to my mom years ago and when I tasted her rendition I found it almost inedible.
ETA: Oh, but I did give my son the tuna casserole recipe, along with a few cautions. He's the reason I have all my recipes on my computer. I'm really glad for it because whenever anyone asks for a recipe, it's so easy to just print one off, or send it via email.
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You can put so many things in meatloaf! I used to do meatloaf made with spinach, shredded carrots, onion, eggs, bread crumbs, potato flakes, salt, pepper, onion soup mix, tomato paste, instant oatmeal (processed in a food processor until it is like flour), and whatever else on hand in veggie form that was available to be shredded/purreed, with ground beef. I've never met a meatloaf I didn't like--and I love the way mine turn out, so unusual and smooth--I don't know the word for it, really. Once you thin the meat out that much, and it all binds together, though, it doesn't have anywhere near the same texture. And I don't really like the texture of ground beef, so that is good.
However, inspired by this thread, last night I made the following:
Saute onion in oil a bit, then add 1 pound lean ground beef. Brown. Meanwhile, cook 1 pound egg noodles. Drain. Mix beef, noodles, a can of seasoned green beans/red peppers I had on hand, a can of tomatoes and green chiles, and half a block of Velveeta cheese, cubed. Cook until melted. Somewhat spicy, very cheesy, and ten times better than hamburger helper.
For the record, I think the cost per serving was probably less than hamburger helper, but I don't know, because I so rarely buy those things--they're my staples for when I have no planned food, and I usually do plan things.
Avril
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Signora, next time you're at Black Eyed Pea, you really should try their fried corn. It's delicious! They're not that difficult to eat. They're the little half size corn on the cob & they truly are deep fried. I haven't had one in a long time...I need to find me a Black Eyed Pea restaurant!
Morgaine, I thought I was the only one to come up with using cheese soup in a tater tot casserole! My dh doesn't care for mushrooms, so I had to improvise. I make mine really cheesy with velveeta & shredded cheddar cheese too. I also add some sour cream...can't make it too healthy, ya know!
Instead of tomato sauce, bbq sauce or ketchup, try adding 1-2 tablespoons of worcheshire sauce to the mix.
Mmmm...
-------------------- "I'm not Irish, I'm Celtic. The difference? Celts cut off your head and put it on their door lintel." --Aimee Evilpixie "People are bastard-covered bastards with bastard filling."--Scrubs Posts: 269 | From: Oregon | Registered: Apr 2006
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quote:Originally posted by tagurit: [QUOTE]Originally posted by Sara at home: [qb] Anybody here make meatloaf in a loaf pan? I form mine into a loaf, instead.
I have made meatloaf with and without a bread pan. I have some cast iron bread pans that are wonderful to bake in. To cook in bread pan, I add something to soak up the extra oil. Using dry bread and less water also adding dry grains help (I like to use pearl barley). It also helps to use leaner meats.
Meatloaf is one of those recipes that were created to get rid of leftover foods. So have fun with it and try different things.
Posts: 597 | From: Bellingham, WA | Registered: Nov 2005
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I made chilli con carne tonight, with chicken mince. It was really nice, just a packet mix though so no recipe. Does anyone know how well meatloaf would go being made with chicken mince because some of these recipes sound really nice, but i use alot of chicken mince because i can pick it up for $5 a kg or less when i go shopping late saturday afternoon. When we do shepherds pie i use a bit of sweet soy sauce, i know it as kechup manis or ABC sauce. It tastes pretty good, and gives a bit of a different taste. I also use a mix of potatoes and sweet potatoes to top it with. Yummy
-------------------- Love is a sudden revelation: a kiss is always a discovery Posts: 902 | From: Australia | Registered: Dec 2005
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I prefer to use ground turkey instead of ground beef in my recipes (so does my mother). It makes a great meatloaf. So ground chicken/chicken mince should also work.
[I just add a bit of poultry seasoning to the ground turkey. But it is no big deal if I forget.]
The potatoes/sweet potatoes mix sounds interesting. I will have to try it!
-------------------- "I'm not Irish, I'm Celtic. The difference? Celts cut off your head and put it on their door lintel." --Aimee Evilpixie "People are bastard-covered bastards with bastard filling."--Scrubs Posts: 269 | From: Oregon | Registered: Apr 2006
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quote:Originally posted by Singing in the Drizzle: Meatloaf is one of those recipes that were created to get rid of leftover foods. So have fun with it and try different things.
Is that right? I thought meatloaf was a depression era invention, to stretch meat.
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