Meatloaf Recipe (NDC)

[Neil X.]

For no particular reason, here is the recipe I've developed for
meatloaf. This is a meal that we don't have often, but I've been
working on creating the perfect meatloaf recipe intermittently for
years. The one I made yesterday is the best effort yet......

1 lb lean ground pork
1 lb ground buffalo
2 medium vidalia onions, chopped finely
1/2 cup dry sherry (amontillado)
1 tbl beef stock concentrate (liquid concentrated beef stock)
1 cup Italian-seasoned bread crumbs (I use Progresso brand)
6 tbl dried parsley
2 tbl Worcestershire sauce
1 tbl dry mustard powder
Heinz Chili Sauce for dipping

The beef stock concentrate is kind of an obscure item. Most grocery
stores will carry some variety of it. I've gotten it in small bottles
(Ox brand) or in jars (Superior Touch "Better Than Bouillon" Beef
Base).

To make meatloaf, put the pork and buffalo in a large mixing bowl. Add
the onions, parsley and bread crumbs. Measure the sherry in a
measuring cup, and dissolve the beef stock concentrate in the sherry.
(The directions on the stock concentrate say to dissolve in boiling
water--that's not necessary.) Add the Worcestershire sauce to the
sherry. Remove a few tablespoons of the mixture, and dissolve the dry
mustard in this small volume, then return the mustardy fluid to the
cup, and pour the entire volume over the top of the breadcrumbs.
Thoroughly mix the meatloaf--gotta use your hands for this. Shape into
an oblong loaf, and put in a roasting pan that has been sprayed with
Pam or lighly oiled with vegetable oil (I use a 13x9 inch pan for this
purpose, and the loaf is about 12 inches long and 4-5 inches across.)
Bake at 350 degrees for one hour, or until a quick-read thermometer
reads at least 165 degrees. Serves 4 hungry eaters.

[Rogues Island's finest]

Neil X. wrote:
--gotta use your hands for this. Shape into

Post by Neil X.
an oblong loaf

Now this I can do.

Mark

PS: Isn't this suckass weather we've been having just the perfect
meatloaf weather? Enough already though.

[Neil X.]

Post by Rogues Island's finest
PS: Isn't this suckass weather we've been having just the perfect
meatloaf weather? Enough already though.

I've been hoping to have a Memorial weekend BBQ, but it seems that if I
want to grill something, I may have to freeze my ass off to do
it.....Memorial Day was like this last year, too, IIRC.

Peace,
Neil X.

[JimK]

Post by Neil X.

Post by Rogues Island's finest
PS: Isn't this suckass weather we've been having just the perfect
meatloaf weather? Enough already though.

I've been hoping to have a Memorial weekend BBQ, but it seems that if I
want to grill something, I may have to freeze my ass off to do
it.....Memorial Day was like this last year, too, IIRC.
Peace,
Neil X.

It's almost Memorial Day and I shouldn't have to be wondering if it's
too chilly to play golf today. Who stole our Spring??

JimK

[Andrew Murawa]

Post by JimK

Post by Neil X.

Post by Rogues Island's finest
PS: Isn't this suckass weather we've been having just the perfect
meatloaf weather? Enough already though.

I've been hoping to have a Memorial weekend BBQ, but it seems that if I
want to grill something, I may have to freeze my ass off to do
it.....Memorial Day was like this last year, too, IIRC.
Peace,
Neil X.

It's almost Memorial Day and I shouldn't have to be wondering if it's
too chilly to play golf today. Who stole our Spring??
JimK

Aw, poor guys... It was about 95 here during the days on the weekend... Some
nice barbecue/crank tunes/drink beer on the patio until 3am in shorts and a
t-shirt weather...

[Rogues Island's finest]

Post by Andrew Murawa

Post by JimK

Post by Neil X.

Post by Rogues Island's finest
PS: Isn't this suckass weather we've been having just the perfect
meatloaf weather? Enough already though.

I've been hoping to have a Memorial weekend BBQ, but it seems that if I
want to grill something, I may have to freeze my ass off to do
it.....Memorial Day was like this last year, too, IIRC.
Peace,
Neil X.

It's almost Memorial Day and I shouldn't have to be wondering if it's
too chilly to play golf today. Who stole our Spring??
JimK

Aw, poor guys... It was about 95 here during the days on the

weekend... Some

Post by Andrew Murawa
nice barbecue/crank tunes/drink beer on the patio until 3am in shorts and a
t-shirt weather...

We are in the middle of an extended nuclear winter here in the
Northeast, the weather systems pass to our south and backdoor us,
literally and figuratively, giving us cold, damp low clouds off the
Atlantic, made worse by the peeks of warm sun. It's been this way for
3 fucking weeks. Make it stop.

Mark

[leftie]

Post by Rogues Island's finest
We are in the middle of an extended nuclear winter here in the
Northeast, the weather systems pass to our south and backdoor us,
literally and figuratively, giving us cold, damp low clouds off the
Atlantic, made worse by the peeks of warm sun. It's been this way for
3 fucking weeks. Make it stop.

Considering how you gloated all winter about the Sox and the Patriots,
all I can say to you while enjoying this absoluetly perfect 72 degree
day in Berkeley comes from Nelson: Ha Ha! ;-)

[Rogues Island's finest]

Post by leftie

Post by Rogues Island's finest
We are in the middle of an extended nuclear winter here in the
Northeast, the weather systems pass to our south and backdoor us,
literally and figuratively, giving us cold, damp low clouds off the
Atlantic, made worse by the peeks of warm sun. It's been this way for
3 fucking weeks. Make it stop.

Considering how you gloated all winter about the Sox and the

Patriots,

Post by leftie
all I can say to you while enjoying this absoluetly perfect 72 degree
day in Berkeley comes from Nelson: Ha Ha! ;-)

Hey, it's 72 degrees here too, only you have to be above 2000 feet.
It's a damn shame the highest point in RI is only 800.

And speaking of the 3 time world champions, Troy Brown came back to the
Patriots today, so this is a good day indeed.

Mark

[leftie]

Post by Rogues Island's finest

Post by leftie

Post by Rogues Island's finest
We are in the middle of an extended nuclear winter here in the
Northeast, the weather systems pass to our south and backdoor us,
literally and figuratively, giving us cold, damp low clouds off the
Atlantic, made worse by the peeks of warm sun. It's been this way
for 3 fucking weeks. Make it stop.

Considering how you gloated all winter about the Sox and the Patriots,
all I can say to you while enjoying this absoluetly perfect 72 degree
day in Berkeley comes from Nelson: Ha Ha! ;-)

Hey, it's 72 degrees here too, only you have to be above 2000 feet.
It's a damn shame the highest point in RI is only 800.
And speaking of the 3 time world champions, Troy Brown came back to the
Patriots today, so this is a good day indeed.

Fucking optimists....

[Neil X.]

Post by Andrew Murawa
It was about 95 here during the days on the weekend...

Yuck. Given a choice between 45 and 95, I'll take 45 every time.....

Peace,
Neil X.

[Andrew Murawa]

Post by Neil X.

Post by Andrew Murawa
It was about 95 here during the days on the weekend...

Yuck. Given a choice between 45 and 95, I'll take 45 every time.....
Peace,
Neil X.

Yeah, the days have sorta sucked, but 70 degrees at 3am is pretty
spectacular...

[k***@yahoo.com]

Post by Neil X.

Post by Rogues Island's finest
PS: Isn't this suckass weather we've been having just the perfect
meatloaf weather? Enough already though.

I've been hoping to have a Memorial weekend BBQ, but it seems that if I
want to grill something, I may have to freeze my ass off to do
it.....Memorial Day was like this last year, too, IIRC.

last nights dinner: butterflied pork tenderloin stuffed with (provolone
cheese schmeared with fresh savory and roasted garlic puree) and
peaches.
cooked over a charcoal fire after doing yard work while drinking a
couple
of glasses of wine.

The weather's fine here.

Oh, we also did a package of drumettes coated with "blue mountain"
dried
seasoning (allspice, thyme, etc) and hot as hell mustard/scotch bonnet
sauce we bought in Martinique. They needed a bit more time on the
grill.
Next time :)

Kurt

PS - This wasn't the first grilling adventure this year....

[JC Martin]

Post by k***@yahoo.com

Post by Neil X.

Post by Rogues Island's finest
PS: Isn't this suckass weather we've been having just the perfect
meatloaf weather? Enough already though.

I've been hoping to have a Memorial weekend BBQ, but it seems that if

I

Post by Neil X.
want to grill something, I may have to freeze my ass off to do
it.....Memorial Day was like this last year, too, IIRC.

last nights dinner: butterflied pork tenderloin stuffed with (provolone
cheese schmeared with fresh savory and roasted garlic puree) and
peaches.
cooked over a charcoal fire after doing yard work while drinking a
couple
of glasses of wine.
The weather's fine here.
Oh, we also did a package of drumettes coated with "blue mountain"
dried
seasoning (allspice, thyme, etc) and hot as hell mustard/scotch bonnet
sauce we bought in Martinique. They needed a bit more time on the
grill.
Next time :)
Kurt
PS - This wasn't the first grilling adventure this year....

Your my kind of guy. :-) Sounds great.

-JC

[k***@yahoo.com]

Post by JC Martin

Post by k***@yahoo.com

Post by Neil X.

Post by Rogues Island's finest
PS: Isn't this suckass weather we've been having just the perfect
meatloaf weather? Enough already though.

I've been hoping to have a Memorial weekend BBQ, but it seems that if

I

Post by Neil X.
want to grill something, I may have to freeze my ass off to do
it.....Memorial Day was like this last year, too, IIRC.

last nights dinner: butterflied pork tenderloin stuffed with

(provolone

Post by JC Martin

Post by k***@yahoo.com
cheese schmeared with fresh savory and roasted garlic puree) and
peaches.
cooked over a charcoal fire after doing yard work while drinking a
couple
of glasses of wine.
The weather's fine here.
Oh, we also did a package of drumettes coated with "blue mountain"
dried
seasoning (allspice, thyme, etc) and hot as hell mustard/scotch bonnet
sauce we bought in Martinique. They needed a bit more time on the
grill.
Next time :)
Kurt
PS - This wasn't the first grilling adventure this year....

Your my kind of guy. :-) Sounds great.

Sorry, I am taken :)

Kurt

[wyeknot]

Post by Neil X.
For no particular reason, here is the recipe I've developed for
meatloaf. This is a meal that we don't have often, but I've been
working on creating the perfect meatloaf recipe intermittently for
years. The one I made yesterday is the best effort yet......
1 lb lean ground pork
1 lb ground buffalo
2 medium vidalia onions, chopped finely
1/2 cup dry sherry (amontillado)
1 tbl beef stock concentrate (liquid concentrated beef stock)
1 cup Italian-seasoned bread crumbs (I use Progresso brand)
6 tbl dried parsley
2 tbl Worcestershire sauce
1 tbl dry mustard powder
Heinz Chili Sauce for dipping

As a shill for the GMO corporations, I'm suprised you didn't include a
"1/2 cup ground corn meal (I use Monsanto brand)". ;-)

Matt

[Neil X.]

Post by wyeknot
As a shill for the GMO corporations, I'm suprised you didn't include a
"1/2 cup ground corn meal (I use Monsanto brand)".

Uh, well, DuPont actually makes surperior insect-resistant GMO corn,
much more flavorful, and also available in electric purple and lime
green!

HTH,
Neil X.

[wyeknot]

Post by wyeknot
As a shill for the GMO corporations, I'm suprised you didn't include

a "1/2 cup ground corn meal (I use Monsanto brand)".
Uh, well, DuPont actually makes surperior insect-resistant GMO corn,
much more flavorful, and also available in electric purple and lime
green!

Well, "electric" anything rules!

Matt

[Shawn Lucas]

Post by Neil X.

Post by wyeknot
As a shill for the GMO corporations, I'm suprised you didn't include

a

Post by wyeknot
"1/2 cup ground corn meal (I use Monsanto brand)".

Uh, well, DuPont actually makes surperior insect-resistant GMO corn,
much more flavorful, and also available in electric purple and lime
green!
HTH,
Neil X.

Yeah and while they primarily affect insect larvae, who knows what
added benefits those bt toxins might have against any intestinal
parasites you may have.


Shawn

[Stuknot]

Post by Neil X.
For no particular reason, here is the recipe I've developed for
meatloaf. This is a meal that we don't have often, but I've been
working on creating the perfect meatloaf recipe intermittently for
years. The one I made yesterday is the best effort yet......

Looks good - I'm going to try the sherry and beef concentrate addition
next time we make one. We also throw in a packet of Mrs. Grass's Onion
Dip in addition to the onions from time to time. A quick question - no
egg? My meatloaf and meatballs don't seem to hold up as well without
an egg mixed in for binding and emulsification. However, if I can
avoid using it, I'd rather skip the egg.

John H.

[Neil X.]

Post by Stuknot
Looks good - I'm going to try the sherry and beef concentrate

addition

Post by Stuknot
next time we make one. We also throw in a packet of Mrs. Grass's Onion
Dip in addition to the onions from time to time. A quick question - no
egg? My meatloaf and meatballs don't seem to hold up as well without
an egg mixed in for binding and emulsification. However, if I can
avoid using it, I'd rather skip the egg.

Yeesh, I forgot to mention the eggs!! Two eggs!!!! Ya gotta have two
eggs for this to work!!!!! (One egg for each pound of ground meat is
the general rule.)

Mix the eggs in with the other wet ingredients before pouring over the
dry ingredients.

Peace,
Neil X.

[brew ziggins]

Post by Neil X.
1 lb lean ground pork
1 lb ground buffalo
2 medium vidalia onions, chopped finely
1/2 cup dry sherry (amontillado)
1 tbl beef stock concentrate (liquid concentrated beef stock)
1 cup Italian-seasoned bread crumbs (I use Progresso brand)
6 tbl dried parsley
2 tbl Worcestershire sauce
1 tbl dry mustard powder
Heinz Chili Sauce for dipping

Couple interesting variations! Pretty much any recipe can be improved by
substituting Pikapeppa Sauce for Worstershire, IMO.

[Neil X.]

Post by brew ziggins

Post by Neil X.
1 lb lean ground pork
1 lb ground buffalo
2 medium vidalia onions, chopped finely
1/2 cup dry sherry (amontillado)
1 tbl beef stock concentrate (liquid concentrated beef stock)
1 cup Italian-seasoned bread crumbs (I use Progresso brand)
6 tbl dried parsley
2 tbl Worcestershire sauce
1 tbl dry mustard powder
Heinz Chili Sauce for dipping

Couple interesting variations! Pretty much any recipe can be improved by
substituting Pikapeppa Sauce for Worstershire, IMO.

Yep, I bet that would be good. The Worcestershire sauce is a bit
redundant with the sherry, anyway.

But it bears repeating--I forgot to mention the eggs. It'll take two
eggs for this to work. Mix 'em in with the wet ingredients.

Peace,
Neil X.

[bigamps]

Post by Neil X.
For no particular reason, here is the recipe I've developed for
meatloaf.

I hate meatloaf. I've had all of the "this is the best meatloaf you'll
ever have" 's and it's still one of the worst things I can think of to
do with a lump of ground meat.

Yeeechhh!

[JC Martin]

Post by bigamps

Post by Neil X.
For no particular reason, here is the recipe I've developed for
meatloaf.

I hate meatloaf. I've had all of the "this is the best meatloaf you'll
ever have" 's and it's still one of the worst things I can think of to
do with a lump of ground meat.
Yeeechhh!

I'm with ya. Ugh! I like my meat pure.

But someday if you're all good, I post my Goat Cheese Curry Paste
recipe. Goes great on lamb. Mmmmmmmmmmm.

-JC

[Neil X.]

Post by JC Martin
Ugh! I like my meat pure.

Jeez, I knew this would happen. The Deadhead anti-meatloaf contingent
rears its ugly head.....

Peace,
Neil X.

[The Iron Muffin]

Post by Neil X.

Post by JC Martin
Ugh! I like my meat pure.

Jeez, I knew this would happen. The Deadhead anti-meatloaf contingent
rears its ugly head.....

I don't like meatloaf either, but I'd be willing to try your recipe.

Sounds tasty.

[the wharf rat]

Post by The Iron Muffin
I don't like meatloaf either, but I'd be willing to try your recipe.

What recipe did they use for Meatloaf in the Rocky Horor
show? He looked delicous!

[JimK]

Post by Neil X.

Post by JC Martin
Ugh! I like my meat pure.

Jeez, I knew this would happen. The Deadhead anti-meatloaf contingent
rears its ugly head.....
Peace,
Neil X.

Ain't Bush's America great? Or is that Bush's Baked Beans?

JimK

[Shawn Lucas]

Post by JC Martin
But someday if you're all good, I post my Goat Cheese Curry Paste
recipe. Goes great on lamb. Mmmmmmmmmmm.
-JC

I bet it would go well on Tofu or a Tuna steak as well...please share!

[JC Martin]

Post by Shawn Lucas

Post by JC Martin
But someday if you're all good, I post my Goat Cheese Curry Paste
recipe. Goes great on lamb. Mmmmmmmmmmm.
-JC

I bet it would go well on Tofu or a Tuna steak as well...please share!

I will...I just have to measure out what I'm doing. It was served two
weeks ago at a dinner party we had and to my surprise, people were just
floored by it.

-JC

[Shawn Lucas]

Post by JC Martin

Post by Shawn Lucas

Post by JC Martin
But someday if you're all good, I post my Goat Cheese Curry Paste
recipe. Goes great on lamb. Mmmmmmmmmmm.
-JC

I bet it would go well on Tofu or a Tuna steak as well...please share!

I will...I just have to measure out what I'm doing. It was served two
weeks ago at a dinner party we had and to my surprise, people were just
floored by it.
-JC

Cool. I'll look forward to it! I've been excited to cook lately
because all of the (perfectly legal) herbs I'm growing have been
kicking in with the nicer weather we've had in Ohio (though Ohio still
sucks). I've got some nice African blue basil coming along, some
genovese basil, sweet basil, thai basil, thyme, mint, and some of the
most flavorful Greek oregano I've ever cultivated. Lovin' it.

Shawn

[Steve Lenier]

Post by Shawn Lucas

Post by JC Martin

Post by Shawn Lucas

Post by JC Martin
But someday if you're all good, I post my Goat Cheese Curry Paste
recipe. Goes great on lamb. Mmmmmmmmmmm.
-JC

I bet it would go well on Tofu or a Tuna steak as well...please share!

I will...I just have to measure out what I'm doing. It was served two
weeks ago at a dinner party we had and to my surprise, people were just
floored by it.
-JC

Cool. I'll look forward to it! I've been excited to cook lately
because all of the (perfectly legal) herbs I'm growing have been
kicking in with the nicer weather we've had in Ohio (though Ohio still
sucks). I've got some nice African blue basil coming along, some
genovese basil, sweet basil, thai basil, thyme, mint, and some of the
most flavorful Greek oregano I've ever cultivated. Lovin' it.
Shawn

dirt snob!

Steve

[leftie]

Post by JC Martin
But someday if you're all good, I post my Goat Cheese Curry Paste
recipe. Goes great on lamb. Mmmmmmmmmmm.

Well, I don't know how good I can be, but I am interested in the recipe.
We love lamb in my house, although my daughter insists on calling it
"special steak" as the idea of eating lamb kinda freaks her out. :-)

[k***@yahoo.com]

Post by bigamps

Post by Neil X.
For no particular reason, here is the recipe I've developed for
meatloaf.

I hate meatloaf. I've had all of the "this is the best meatloaf you'll
ever have" 's and it's still one of the worst things I can think of to
do with a lump of ground meat.

My personal feeling is that meatloaf needs to heavily seasoned like a
pate'/terrine which is what it really sort of is. I love burgers plain
off the grill. Nothing to get in the way of the meat but a bun. I am ok
with ketchup and onion as well (shuddup all you ketchup haters).
However,
I tend not to like burgers that go over the top with 30 different
toppings.
Meatloaf is another story. I like it very seasoned. Gimme garlic, gimme
onion, gimme herbs, etc. I picked up a terrine/pate' cookbook a while
back at our local library sale. It was a revelation to me how close
meatloaf is to a terrine. Well, it is a terrine, but most folks don't
assocaite the two as being the same idea.

Kurt

[Bzl.]

Post by bigamps

Post by bigamps

Post by Neil X.
For no particular reason, here is the recipe I've developed for
meatloaf.

I hate meatloaf. I've had all of the "this is the best meatloaf

you'll

Post by bigamps
ever have" 's and it's still one of the worst things I can think of

to

Post by bigamps
do with a lump of ground meat.

My personal feeling is that meatloaf needs to heavily seasoned like a
pate'/terrine which is what it really sort of is. I love burgers plain
off the grill. Nothing to get in the way of the meat but a bun. I am ok
with ketchup and onion as well (shuddup all you ketchup haters).
However,
I tend not to like burgers that go over the top with 30 different
toppings.
Meatloaf is another story. I like it very seasoned. Gimme garlic, gimme
onion, gimme herbs, etc. I picked up a terrine/pate' cookbook a while
back at our local library sale. It was a revelation to me how close
meatloaf is to a terrine. Well, it is a terrine, but most folks don't
assocaite the two as being the same idea.
Kurt

Meatloaf ain't no frenchie terrine. The tofuist libruls make want you to
think it is, but it ain't. Freedom Loaf is as Amurican as filibusters.
Just grind up some cattle, mix in an egg and some salt, and Voila!

No, strike that. Voila is frenchie, too. As are filibusters. Damn, pussy
frenchies... trying to take away our Amurica. Just throw the cattle on the
grill, turn, chomp. yeah.

[k***@yahoo.com]

Post by Bzl.

Post by bigamps

Post by bigamps

Post by Neil X.
For no particular reason, here is the recipe I've developed for
meatloaf.

I hate meatloaf. I've had all of the "this is the best meatloaf

you'll

Post by bigamps
ever have" 's and it's still one of the worst things I can think of

to

Post by bigamps
do with a lump of ground meat.

My personal feeling is that meatloaf needs to heavily seasoned like a
pate'/terrine which is what it really sort of is. I love burgers plain
off the grill. Nothing to get in the way of the meat but a bun. I am ok
with ketchup and onion as well (shuddup all you ketchup haters).
However,
I tend not to like burgers that go over the top with 30 different
toppings.
Meatloaf is another story. I like it very seasoned. Gimme garlic, gimme
onion, gimme herbs, etc. I picked up a terrine/pate' cookbook a while
back at our local library sale. It was a revelation to me how close
meatloaf is to a terrine. Well, it is a terrine, but most folks don't
assocaite the two as being the same idea.
Kurt

Meatloaf ain't no frenchie terrine. The tofuist libruls make want you to
think it is, but it ain't. Freedom Loaf is as Amurican as

filibusters.

Post by Bzl.
Just grind up some cattle, mix in an egg and some salt, and Voila!
No, strike that. Voila is frenchie, too. As are filibusters. Damn, pussy
frenchies... trying to take away our Amurica. Just throw the cattle on the
grill, turn, chomp. yeah.

<laughing> I never thought of it in nationalistic terms, and I don't
care for the French except for a few close friends :) Let's hope the
word does not get out! Meatloaf = francophiliac! Well, at least we
don't
adopt French thiniing when it comes to the *gravy* for our meatloaf!
Oh... wait, we do.

Kurt

[tim_ratdog]

Post by Neil X.
reads at least 165 degrees. Serves 4 hungry eaters.

4? 1/2lb each? Yow, those are 4 big hungry eaters.

Interesting recipe, may try it sometime.
Nothing like meatloaf to hide the gamey taste of grass fed beef for us.
We use "Nanna's Meatleaf" which, like all her recipes, have no
measurements. Some of this, some of that, scrape out the eggshells
with your fingers, smash it all together using your hands. Cook it for
a while. Must be served with baked potatoes and green beans.

-tim

[bigamps]

tim_ratdog wrote:
...

Post by tim_ratdog
Nothing like meatloaf to hide the gamey taste of grass fed beef for us.

'Gamey taste'? Where I grew up we called that 'flavor,' and it goes
well in cheese burgers, burritos, enchiladas, spaghetti, goulash...

[unknown]

Post by tim_ratdog

Post by Neil X.
reads at least 165 degrees. Serves 4 hungry eaters.

4? 1/2lb each? Yow, those are 4 big hungry eaters.
Interesting recipe, may try it sometime.
Nothing like meatloaf to hide the gamey taste of grass fed beef for us.
We use "Nanna's Meatleaf" which, like all her recipes, have no
measurements. Some of this, some of that, scrape out the eggshells
with your fingers, smash it all together using your hands. Cook it for
a while. Must be served with baked potatoes and green beans.

You misspelled "mashed potatoes and corn"...

[JimK]

Post by tim_ratdog

Post by Neil X.
reads at least 165 degrees. Serves 4 hungry eaters.

4? 1/2lb each? Yow, those are 4 big hungry eaters.
Interesting recipe, may try it sometime.
Nothing like meatloaf to hide the gamey taste of grass fed beef for us.
We use "Nanna's Meatleaf" which, like all her recipes, have no
measurements. Some of this, some of that, scrape out the eggshells
with your fingers, smash it all together using your hands. Cook it for
a while. Must be served with baked potatoes and green beans.
-tim

No, no, no! Must have mashed potatos with meatloaf! And canned Green
Giant niblets corn instead of green beans.

JimK

[Dave Kelly]

Post by JimK
No, no, no! Must have mashed potatos with meatloaf! And canned Green
Giant niblets corn instead of green beans.
JimK

Sorry...you misspelled Holocaust Mashed Potatoes/Gravy
and Idi Amin Peach Cobbler!
Thanks Joe!

[Joe]

Post by Dave Kelly
Sorry...you misspelled Holocaust Mashed Potatoes/Gravy
and Idi Amin Peach Cobbler!
Thanks Joe!

Don't thank me; thank Safeway and Monsanto.

Joe

[mrose101]

i got one for a cajun meat loaf that is my favorite...if you want it
...let me know

Post by Neil X.
For no particular reason, here is the recipe I've developed for
meatloaf. This is a meal that we don't have often, but I've been
working on creating the perfect meatloaf recipe intermittently for
years. The one I made yesterday is the best effort yet......
1 lb lean ground pork
1 lb ground buffalo
2 medium vidalia onions, chopped finely
1/2 cup dry sherry (amontillado)
1 tbl beef stock concentrate (liquid concentrated beef stock)
1 cup Italian-seasoned bread crumbs (I use Progresso brand)
6 tbl dried parsley
2 tbl Worcestershire sauce
1 tbl dry mustard powder
Heinz Chili Sauce for dipping
The beef stock concentrate is kind of an obscure item. Most grocery
stores will carry some variety of it. I've gotten it in small bottles
(Ox brand) or in jars (Superior Touch "Better Than Bouillon" Beef
Base).
To make meatloaf, put the pork and buffalo in a large mixing bowl. Add
the onions, parsley and bread crumbs. Measure the sherry in a
measuring cup, and dissolve the beef stock concentrate in the sherry.
(The directions on the stock concentrate say to dissolve in boiling
water--that's not necessary.) Add the Worcestershire sauce to the
sherry. Remove a few tablespoons of the mixture, and dissolve the dry
mustard in this small volume, then return the mustardy fluid to the
cup, and pour the entire volume over the top of the breadcrumbs.
Thoroughly mix the meatloaf--gotta use your hands for this. Shape into
an oblong loaf, and put in a roasting pan that has been sprayed with
Pam or lighly oiled with vegetable oil (I use a 13x9 inch pan for this
purpose, and the loaf is about 12 inches long and 4-5 inches across.)
Bake at 350 degrees for one hour, or until a quick-read thermometer
reads at least 165 degrees. Serves 4 hungry eaters.

[Neil X.]

Post by mrose101
got one for a cajun meat loaf that is my favorite...if you want it
...let me know

By all means, post it!

Peace,
Neil X.

[unknown]

Post by Neil X.
For no particular reason, here is the recipe I've developed for
meatloaf. This is a meal that we don't have often, but I've been
working on creating the perfect meatloaf recipe intermittently for
years. The one I made yesterday is the best effort yet......
1 lb lean ground pork
1 lb ground buffalo
2 medium vidalia onions, chopped finely
1/2 cup dry sherry (amontillado)
1 tbl beef stock concentrate (liquid concentrated beef stock)
1 cup Italian-seasoned bread crumbs (I use Progresso brand)
6 tbl dried parsley
2 tbl Worcestershire sauce
1 tbl dry mustard powder
Heinz Chili Sauce for dipping
[...]

I've tried dressing meatloaf up a few different ways over the years, but
always end up back at my mother's "recipe" -- i.e. all ingredients are
eyeballed and added according to personal taste (and relative to the
amount of meat used):

ground chuck
onion
unseasonsed breadcrumbs (Progresso, of course)
eggs
garlic powder
salt
pepper

My sister adds ketchup to the mix, but I've never liked tomatoe-y stuff
in my meatloaf. I'm also vehemently opposed to mushrooms being mixed in
(you're supposed to treat fungus, not eat it).

For me, meatloaf w/lumpy, buttery mashed potatoes and corn is the
ultimate in comfort food. It's even good a day or two later straight
from the fridge, sandwiched with a thick slice of Velveeta between two
slices of dark rye or pumpernickel.


~Ted (who wishes he had the ingredients handy to make some right now)


P.S. Deli King (Harvard Ave, Allston) used to make a decent meatloaf
dinner. If any locals still miss the cafeteria-style fare at Deli King,
take heart... They never really closed. They relocated to Rte 38 in
Tewsbury (I go there occasionally for Sunday breakfast)

[leftie]

Post by unknown
(you're supposed to treat fungus, not eat it).

Well, besides the fact that we've never met, I just thought of another
reason we never went to shows together. ;-)



" Vivian Jaffe: Have you ever transcended space and time?
Albert Markovski: Yes. No. Uh, time, not space... No, I don't know what
you're talking about. "

[unknown]

Post by leftie

Post by unknown
(you're supposed to treat fungus, not eat it).

Well, besides the fact that we've never met, I just thought of another
reason we never went to shows together. ;-)

Well, there have been a couple exceptions to that rule in the past...

[Joe]

Let's see...

If the meat is not organic, it's been fed Monsanto GMO corn. The eggs, if
they're not organic, come from a chicken at the Abu Ghraib chicken
farm...where their feet never touch the earth and they're fed antibiotics.

IOW, eat meatloaf, and die. Just like the rats and butterflies who eat GMO
corn.

Eat up, America.

[Rogues Island's finest]

Post by Joe
Let's see...
If the meat is not organic, it's been fed Monsanto GMO corn. The eggs, if
they're not organic, come from a chicken at the Abu Ghraib chicken
farm...where their feet never touch the earth and they're fed

antibiotics.

Post by Joe
IOW, eat meatloaf, and die. Just like the rats and butterflies who eat GMO
corn.
Eat up, America.

Does anyone else find it amusing being lectured on meatloaf eating
habits from a guy who smoked cigarettes for decades?

Mark

[Joe]

Post by Rogues Island's finest
Does anyone else find it amusing being lectured on meatloaf eating
habits from a guy who smoked cigarettes for decades?

I'm not lecturing; in fact, I'm urging YOU to eat meatloaf.

Eat GMOs, drink polluted water and make war on innocent cows, chickens
and Iraqis. It's the American way.

Would you like poison for desert? Coming right up...

Joe

[sacha]

He's just an american boy & he loves his machine. No back-talk from a
machine. When was the last time a television set--gave you shit about who
you met last night? No back-talk machine. If your motor doesn't turn over
smooth for you, you don't feed it right.
Give it a little grease--give it a little gas, drive
straight on through the night. Man-made
mechanical mover--love your machine. You say
nothing's right but natural things--
you fool.
Poison oak is a natural plant why don't you
put some in your food.
I don't care if there's chemicals in it
s long as my lettuce is crisp!
Preservatives might just be preserving you,
I think that's something you missed!
Ya you missed it.
Man-made mechanical mover, I love his machine.
He's just an american boy & I love his machine.
Smooth moving steel.
Keep your engine warm & wet
be friendly to your steel.
Feed it right, your mechanical pet
then get behind the wheel.
Put a little statch in the old corvette
then give it a feel.
Smooth moving steel--give it a feel
man-made mechanical mover--it'll move faster than
you can--vegetable lover.

Eat Starch Mom Lyrics
by Jefferson Airplane

[unknown]

Post by Joe

Post by Joe
Let's see...
If the meat is not organic, it's been fed Monsanto GMO corn. The

eggs, if

Post by Joe
they're not organic, come from a chicken at the Abu Ghraib chicken
farm...where their feet never touch the earth and they're fed

antibiotics.

Post by Joe
IOW, eat meatloaf, and die. Just like the rats and butterflies who

eat GMO

Post by Joe
corn.
Eat up, America.

Does anyone else find it amusing being lectured on meatloaf eating
habits from a guy who smoked cigarettes for decades?

And don't forget that corporate peanut butter made from genetically
engineered peanuts...

[John Bray]

Post by Rogues Island's finest
Does anyone else find it amusing being lectured on meatloaf eating
habits from a guy who smoked cigarettes for decades?

Clowns are creepy, not amusing.

Here's my contribution to the food thread. Fired up the smoker weekend
before last-
http://home.nc.rr.com/johnbray/BBQ%20&%20Turkey%205-15-05/

JB

[wyeknot]

Post by unknown

Post by Joe

Post by unknown
(you're supposed to treat fungus, not eat it).

Well, besides the fact that we've never met, I just thought of >>>
another reason we never went to shows together. ;-)

Well, there have been a couple exceptions to that rule in the past...

Post by Joe
Let's see...
If the meat is not organic, it's been fed Monsanto GMO corn. The

eggs, if

Post by Joe
they're not organic, come from a chicken at the Abu Ghraib chicken
farm...where their feet never touch the earth and they're fed

antibiotics.

Post by Joe
IOW, eat meatloaf, and die. Just like the rats and butterflies who

eat GMO

Post by Joe
corn.
Eat up, America.

Does anyone else find it amusing being lectured on meatloaf eating
habits from a guy who smoked cigarettes for decades?

Joke Ohn is a riddle wrapped in an enigma, surrounded by leathery
smoker's skin. <hack>

He's also the queen of non sequitur.

Matt

[Shawn Lucas]

Post by Joe
Let's see...
If the meat is not organic, it's been fed Monsanto GMO corn. The eggs, if
they're not organic, come from a chicken at the Abu Ghraib chicken
farm...where their feet never touch the earth and they're fed antibiotics.
IOW, eat meatloaf, and die. Just like the rats and butterflies who eat GMO
corn.
Eat up, America.

...if ever someone was more in need of puffing some organic kind...
;-)