Conference turris::cooks

    Well Im not too experienced in meatloaf but when I do make it or
    meatballs for that matter, its usually a mixture of ground beef
    and pork.....I imagine lamb would be an interesting addition to
    beef.....
    
    I would suggest mixing them together then adding about 1 cup bread
    crumbs, one egg, salt and pepper to taste, about 1 tbs parsley,a
    diced onion and maybe 1 tsp crushed rosemary.....I would stay away
    from garlic unless your one of those people who can never get enough
    of the stuff....oregano will give it an itialian flavor and I wouldnt
    think with lamb you would want that taste..
    
    As far as sauces, I would think a brown beef sauce would go well...
    Usually I make a batch of beef stock, render it down pretty good
    then freeze it in cup portions....then when I need a brown sauce
    I just pop it out of the freezer and go from there.....If you have
    nothing else, try the tomatoe sauce and see how the combo goes
    
    Good cookin'
    
    Rick

Don't do lamb, but for a meatloaf - a few tricks I've developed/learned
over the years....

Substitute oats or wheat hearts cereal for bread crumbs..If you don't
want a grainy texture from the oats, process a cup of oat flakes
to a powder (this stuff is GOOD for your heart, by the way) and use
in the meatloaf....use the regular oats like for breakfast cereal.

for two pounds of meat:

	1 cup of the extender (see above)
	2 eggs
	seasonings to taste
	enough canned milk to make the mixture workable with
	    your hands.
	chopped onion (I consider this a necessity)

to make it fancy, improve the texture by whirling everything in
the food processor for a minute before baking.

One idea (not tried):  For lamb, a yogurt sauce of some sort might
work well.....

    The fiber in oats is thought to absorb/bind cholesterol and move
    it through ones system quickly so that less of the cholesterol
    makes it into your bloodstream.  Therefore, it's a good idea to
    eat something with oats in it when you eat meat or eggs.  You
    can get oats into lots of things - you can either make standard
    oat-type things (oatmeal muffins or breads or plain oatmeal) or
    slip them in (buy oat flour or put dry oatmeal in a blender, and
    add it to recipes) or make new recipes (I've found something
    that is to oats what bulgar wheat is to wheat - it cooks up like
    rice or bulgar and is good in soups or you can make it as a rice-
    type side dish or make a half and half rice and oat dish to
    serve like rice).
    
    Note for calorie counters - most grains are 100 calories per ounce,
    no matter how finely or coarsely they're ground.  Brans are about
    80 calories per ounce, and germs (as in wheatgerm) are higher -
    the exact count is on the wheat-germ bottle.
    
    --Louise-the-long-winded.

More comments on oats:

A variety of oatmeal that is not like Quaker's best is "irish oatmeal"
which is steel cut oats.  You cook this for approx. 20 minutes and it
is really nice and crunchy.  If you hate oatmeal, try this stuff.
You can buy oat bran at any health food store and it can be added
anywhere you would add wheat bran (smoother and easier to eat, I find).

My roomie came home from the Dr. with very high cholesterol and needed
to modify her diet.  As I like to cook and she hates it, I was
charged with fixing the diet.  I started using oat bran in bran muffins, cut
out ALL processed meats of any kind (yes, even turkey sandwich meat -
it is usually made with bleached dark meat which is high in the bad
stuff), and cut out red meat (except for occasional veal), and cooked
a meatless meal for dinner 4 nights a week.  In 4 weeks, her count is down 12
points....so, I'll bet on oat bran as the real solution here.  She
puts it in her non-fat yogurt every morning, eats a bran muffin
every day, and we really did not have to do too much else for her
diet....my cholesterol is really low now!

    
    This is a moist meat loaf that contains only a fraction of the
    calories of most other versions because it's packed full of 
    chopped vegetables.
    
    This recipe makes 6 servings; about 266 calories per serving.Two
    slices per serving with gravy.
    
    
    Nonstick vegetable oil spray
    
    2 teaspoons olive or vegetable oil
    2 cups packed finely chopped green cabbage
    1 medim onion, finely chopped
    2 tablespoons water
    1 medium carrot, peeled and diced
    1 small red bell pepper, diced
    1/2 cup finely diced celery
    1 medium garlic clove, minced
    
    2 large eggs
    1/2 cup fine unsalted cracker crumbs
    1 pound extra-lean ground beef
    1 8-ounce can tomato sauce
    1/4 cup chopped fresh parsley
    1 1/2 teaspoons salt
    1/2 teaspoon dried basil, crumbled
    1/4 teaspoon dried thyme, crumbled
    1/4 teaspoon freshly ground pepper
    
    1. Line bottom and 2 long sides of 9x5x3 inch loaf pan with foil,
       overlapping sides by 2 inches. Coat lightly with vegetable spray.
    
    2. Heat oil in large nonstick skillet over medium heat. Add cabbage
       and onion and saute' until translucent, about 8 minutes. Continue
       cooking until onion begins to color, adding water by tablespoons
       if necessary to prevent sticking, about 8 minutes. Add carrot,
       bell pepper, celery and garlic and saute' until vegetables soften
       slightly, about 5 minutes. Cool slightly.
    
    3. Whisk eggs in large bowl to blend. Mix in cracker crumbs. Crumble
       beef and add to bowl. Mix in vegetable mixture and 1/2 of tomato
       sauce. Mix in parsley, salt, basil, thyme, and pepper. Press
       mixture into prepared pan. Pour remaining 1/2 of tamato sauce
       over.
    
    4. Preheat oven to 325*F. Bake meat loaf until thermometer inserted
       in center registers 170*F and loaf begins to pull away from sides
       of pan, about 1 hour. Let stand 10 minutes. Carefully lift meat
       loaf up using foil sides as aid and allow excess juices to drip
       back into pan; reserve juices. Transfer meat loaf to platter.
       Tent with foil to keep warm.
    
    For gravy:
    
    1 tablespoon cornstarch
    1 cup beef stock, or canned low salt broth
    2 teaspoons unsalted butter
    2 teaspoons all purpose flour
    2 tablespoons dry white wine
    
    Mix cornstarch with stock in small bowl. Melt butter in small skillet
    over medium heat. Add flour and stir 1 minute. Add stock mixture,
    1/2 cup reserved meat loaf juices and wine and bring to a boil,
    stirring constantly. Simmer uncovered until liquid is thin sauce
    consistency, about 1 minute. Strain into sauceboat.
    
    

    i used to make one out of the betty crocker cookbook that was good.
    it has broccoli in the middle and cheese on the top.  as i remember
    it was just your basic hamburg recipe with ketchup, and egg, bread
    crumbs and worchestire sauce.  if you'de like i'll post it for you
    later ... i can't remember the whole thing i'll have to look when
    i get home today.
    
    carlajeanne
    

    Here's one my mother and I make:
    
    		Ground Sirloin (as much as you will need)
    		Special K cereal 
    		Chopped Onions
    		Chopped Green Peppers
    		Milk
    		Ground Thyme
    		Salt & Pepper
    
    
    Mix sirloin, Special K, onions, green pepper, and seasonings.  Add milk
    while mixing with hands so mixture isn't dry.  If you add too much
    milk, add more Special K.
    
    Place in pan (not a loaf pan) and shape into oval.  Bake at 350 for 
    about 1 hour.
    
    To make meatloaf more interesting, I usually make a face out of the
    meat or put a hand print on it after it is shaped in the pan.  My
    mother used to do this for my sister and I because we called it the
    "boring meal" ;-).
    
    Instead of ketchup, we usually have Franco-American beef gravy with it.
    
    Enjoy!
    
    -- Colleen

    
    
    			ITALIAN MEATLOAF
    
    
    1 1/2 lbs hamburg			2 c. shredded mozzarella
    1 egg beaten			2 8 oz. cans pizza sauce w/cheese
    1/2 c. minced onions		1/2 tsp garlic salt
    1 tsp italian seasoning		1/2 tsp pepper
    
    Preheat oven to 350.  Combine hamburg, egg, onion, 1/2 cup pizza
    sauce, and spices.  Mix well, then put wax paper down on counter
    and then hamburger mixture.  Flatten on Wax paper to about 3/4 inch
    thick and not too long so it will be close to loaf pan size.  Sprinkle
    mozzarella over flattened hamburger and roll it like a jelly roll.
    Put a piece of foil on a sheet pan and turn up edges, to catch grease.
    Bake for 45 min.  Drain grease.  Pour remaining pizza sauce over
    loaf and bake 30 min longer.
    
    Note:  You may want to buy more pizza sauce than recipe says.  Also,
           save a little cheese and sprinkle on top during last 15 min.

    FORGOT SOMETHING IN .3 ITALIAN MEATLOAF
    
    Add 1 cup breadcrumbs and combine in with initial mixture.  The
    original recipe does not call for bread crumbs, so I forgot.  I
    make it both ways...breadcrumbs a little better....Kristen

    
    Ingredients:
    
    	1 1/2 lbs. Ground Hamburger (75-80% lean no more than that or
          to dry)
    	1 lb. ground pork
    	1 egg (not cooked)
    	1 cup Clamato juice (Tomato juice best around, makes great bloody
           mary's as well!
    	3/4 to 1 cup Pepperidge Farms garlic and onion croutons 
    	Lots of pepper, salt, thyme, oregano, basil, dill, and garlic
    	salt, parsley.
    	small onion or chopped onion
    	4-5 strips of bacon
    
    Pre-heat oven to 350 F.
    Use Rolling pin and roll croutons into bread crumbs.
    Next, mix all ingredients in a large bowl and use your hands to
    mush it well.  You want it moist if not add more Clamato juice.
    Put mixture into a meatloaf or bread pan and cover the top with
    bacon strips.
    Bake for 1 1/4 hours and enjoy.  We usually slice it and top it
    with a slice of cheese (your favorite) and watch the cheese melt, enjoy!!!!!!!
    
    Lisa                                                             
    
    

    The easiest meatloaf to make is to buy a package of Lipton's
    Onion (or is it Onion/Mushroom) soup and follow the directions
    for meatloaf.  It comes out pretty good.
    
    Or you if want something with more of a twist, there's a recipe
    at Bon Appetit magazine for Cajun Meatloaf with Garlic mashed potatoes
    that are really good, more complicated than your typical meatloaf,
    but not that hard to follow.  If you want, I can enter the recipe
    sometime next week.
    
    Stella

    What I do is I make a basic meatloaf (ground beef, eggs, bread crumbs,
    seasoning)  Then I take American cheese and layer that with the beef.
    And let me tell you it is the best meatloaf I have ever had!!!
    

    This recipe was originally for the microwave, but I don't have one so I
    changed it to conventional oven cooking. If you know anything about
    microwave cooking, you'll be able to convert it back. It's easy and
    delicious.
    
    	Sauce:
    	1/2 c. ketchup or tomato sauce
    	1 tsp. prepared mustard
    	1/4 c. brown sugar (I use less with ketchup)
    	1 Tblsp. vinegar
    
    	Meat:
    	2 lbs. ground beef (I use extra lean)
    	1 small onion, finely minced
    	1/4 c. breadcrumbs
    	1 egg, beaten
    
    	Mix sauce ingredients in a small bowl and set aside. Mix meat
    	ingredients together along with 1/2 the sauce. Mix well. Using a  
    	9 X 13 baking dish (preferably glass) form the meat into a loaf
     	shape. Make an indentation along the top and pour the rest of the
    	sauce into the indentation. Bake a 350 for about 45 min. to 1 hour.
    	Or convert to appropriate cooking time for a microwave.
    	

			MEATLOAF FOR COMPANY

INGREDIENTS:

1 lb. ground sirloin (or ground round)
1/2 lb. ground pork
1/2 lb. ground turkey (or veal)
1/2 to 1 cup bread crumbs
2 ex-large eggs
1/2 cup buttermilk
1/2 level teaspoon cinnamon (trust me, it's great)
crushed garlic
fine diced onion or chives
parsley (fresh/diced or dried/crumpled)
pepper (1/2 level teaspoon or so)
salt (to taste)

Filling of one or more of the following:

whole, hard-cooked eggs, peeled, rinsed well, patted dry
whole sweet or dill pickles (cucumber type, for you Brits)
spears of cheddar cheese
spears of mozzerella cheese
spears of swiss cheese and spears of ham
slices of lean ham, rolled around spears of cheese or asparagus
grilled onions

Topping of one or more of the following:

Sour cream
dijon mustard
plum catsup (yes, try the gourmet shops for plum or apricot catsup - yummy!)
spaghetti sauce
beef gravy
sliced cheese of your choice

INSTRUCTIONS:

Mix the three meats, eggs, buttermilk together in a food processor (if possible)
or by hand (the food processor will make a fine grain and is more desirable,
but it's good whatever way you do it.  Add bread crumbs to get a good, formable
mixture.  Season with lots of parsley (1/4 cup dried or equivalent), diced
onion to taste, one or 2 cloves of crushed garlic, and salt/pepper to taste.
Mix really well.

Spread a waxed paper sheet on a damp counter (to hold it down) and spread
the meat into a square approx. 1/2" thick.  Apply filling/filling mixture
of choice and roll up jelly-roll style.  pinch ends and seams together and
smooth into a shape to fit into a 9" x 5" baking pan/glass dish.  Add topping
and bake in 325 - 350 degree oven 1 hour and 30 minutes or until the juices
run clear when the loaf is stabbed with a fork...1.5 hours to 2 hours max.
Pour off any fat that drains from the meat at the 30 minute intervals.

I like this filled with cheddar cheese and grilled onions and topped with
sour cream/beef gravy mixture or sour cream/dijon mustard.  It's also good
filled with hard boiled eggs and sweet pickles, and topped with plum catsup.
Actually, it's good with any of the fillings I mentioned....
This stuff makes the worlds greatest meat loaf sandwiches...

    From Bon Appetit "The Weekday Cook":
    
    Cajun Meatloaf
    
    2 TBSP(1/4 stick) butter
    1/2 large onion, chopped
    1/2 cup chopped green bell pepper
    1 tsp salt
    3/4 tsp cayenne pepper
    1/2 tsp dried thyme, crumbled
    1/2 tsp freshly grounded pepper
    1/4 tsp ground cumin
    
    1 lb. lean ground beef
    1 egg, beaten to blend
    1/2 cup fine dry breadcrumbs
    1/2 cup catsup
    1 tsp Worcestershire sauce
    
    Preheat oven to 375 degrees.  Melt butter in heavy medium skillet
    over medium-low heat.  Add next 7 ingredients and cook until vegetables
    are tender, stirring frequently, 10 minutes.
    
    Combine meat, egg, breadcrumbs, 1/4 cup catsup and Worcestershire
    sauce in medium bowl.  Blend in sauteed vegetables.  Form mixture
    into loaf 1 3/4 inches high and 5 inches wide in baking dish.  Bake
    20 minutes.  (Drain fat if necessary) Spread top with remaining
    1/4 cup catsup and bake for 40 more minutes.
    
    2 to 4 servings.  Leftovers make a great sandwich.
    
    
    Garlic Mashed Potatoes
    1 1/3 lb. baking potatoes (about 2 large), peeled and quartered
    12 garlic cloves, peeled
    3 TBSP half and half or whipping cream
    2 TBSP (1/4 stick) butter, room temperature
    salt and freshly grounded pepper
    
    Combine potatoes and garlic in medium saucepan.  Cover with cold
    water.  Cover and bring to boil.  Cook until potatoes are tender,
    about 25 minutes.  Drain through food mill.  Puree through food
    mill into same pan.  Stir in half and half and butter.  Season
    generously with salt and pepper.  
    
    2 servings; can be doubled.
    

    Take any of the meatloaf recipes mentioned here and wrap the unbaked
    loaf in Greek Philo(sp?) dough. Paint with a beaten egg, and bake as
    usual.  Looks absolutely spectacular and is exceptionally moist.

    Have been meaning to comment on .11 "Company Meat Loaf".  I'll never
    make meatloaf any other way again!  Try it stuffed with slices of
    proscuitto and an herbed fontina....MMmmm!  I'm going to experiment and
    try it with dried fruit (i.e., apple, apricots and raisins) sometime. 
    Maybe some type of mincemeat might be good too.?. 
    
    Does anyone have any experience mixing dried fruits with ground meats?  
    I know an armenian friend of mine always puts raisins in meatballs and 
    they taste great.  Do you think dried fruits should be soaked in 
    something first, or will the juice from the meatloaf soften the fruit?
    
     
    Any creative ideas?
    
    Lorraine
    

>>>    Does anyone have any experience mixing dried fruits with ground meats?  

Thanks for the comments on the fancy meatloaf...I neglected to mention adding
the cinnamon in my instructions...it goes in with the salt and pepper and
is really important if you are going to add fruits...

Dried fruits that work well are dried apricots, pineapple, raisins, and
as you said, mincemeat.  I would plump really hard fruits in some hot
water for approx. 20 minutes, but normally, you wouldn't have to soften
fruit first.

I really like the dried pineapple (not the candied stuff in fruit cakes)
and a mild cheese - topped with apricot ketchup...

Love the idea of the herbed cheese....

				D
    

    Crunch Top Meat Loaf
    
    	2 Tbsp butter
    	2 cups soft bread cubes, divided
    	1 egg
    	1 1/2 pounds lean ground beef
    	1/2 cup ketchup
    	2 Tbsp chopped onion
    	1 tsp salt
    	1/2 cup water
    
    Melt the butter in a large saucepan.  Toss 1 1/2 cups of bread cubes in
    the melted butter.  Beat egg lightly.  In large bowl combine the
    remaining 1/2 cup of bread cubes with the beaten egg, ground beef,
    ketchup, chopped onion, salt and water.  (If you can find a way of
    doing this that doesn't ultimately involve plunging your hands into it,
    good for you.)  Pack the mixture into a loaf pan or a round cake pan. 
    Press the buttered bread cubes on top.  Bake at 350 F for 1 hour. 
    Serves 6.

    Barbeque Meat Loaf
    
    	1 medium onion
    	1 egg
    	1 1/2 pounds lean ground beef
    	1 cup bread crumbs, fresh or dried
    	2 (8-ounce) cans tomato sauce, divided
    	1 tsp salt
    	1/4 tsp pepper
    	1/2 cup water
    	2 Tbsp prepared mustard
    	3 Tbsp brown sugar
    	3 Tbsp vinegar
    	2 tsp Worcestershire sauce
    
    Peel and chop the onion.  Lightly beat the egg.  In large bowl combine
    onion, egg, ground beef, crumbs, 1/2 can of the tomatoe sauce, salt and
    pepper.  (We're speaking the same kind of messy operation you ran in
    the previous recipe.  Some folks recommend putting your hands into
    plastic bags for an exercise like this.  I dunno.  Wash them, anyway).
    
    Pack the mixture into a loaf pan or a round cake pan.  Combine the
    remaining 1 1/2 cans of tomatoe sauce, the water, mustard, brown sugar,
    vinegar, and Worcestershire sauch; pour on enough sauce to cover the
    loaf.  Bake at 350 F for 1 1/2 hours, basting occasionally with
    remaining sauce.  Serves 6.

    My mother used to mix equal parts of brown sugar and worchester sauce
    together and put it on the top of the meatloaf.  Let it cook in the
    oven.   YUM!!
    
    donna
    

    Well, my mother made a GREAT meatloaf... I won't go into the meatloaf
    recipe itself... I think you could use your favorite meatloaf with
    this.
    
    With your favorite meatloaf recipe... add the following.;
    
    Ingedients:
    
    	Jack or chedder cheese
    	mashed potatos
    
    Directions:
    
    	After cooking meatloaf completely, remove from oven. Cover leatloaf
    	with cheese... then with the mashed potato. Return the meatloaf to
    	the oven for about 10 minutes OR until potato is slightly brown BUT
    	not burnt.
    
    This was a big hit at our house. We had it quite a bit (by popular
    request). I make it now, for my kids and call it "hamberger surprize".
    My kids "don't do meatloaf" but they eat the hamberger surprize.
    
    Enjoy..!!
    
    Bob G.
    

      My husband wouldn't touch meatloaf, he claimed it was always much to
    dry. So, I took any old basic-H loaf recipe and added to it 1-10oz pkg
    of frozen chopped spinach, thawed and drained. This makes such a big
    difference, he now begs me to make it, slice and put in the freezer, so
    he has something to eat while I'm away at out of town meetings.
    
    Cheers,
    Terry
    
    P.S. Made it with ground turkey last week, it turned out great !!!!!

    I don't know .5 (Bob?).  I think "GREAT meatloaf" is an oxymoron!  ;-)
    
    I hate meatloaf.  I have to be very hungry to eat meatloaf.  As a kid,
    the only meatloaf I could eat without gagging was my aunt's, which was
    similar to Bob's mother's meatloaf.  Only she used a layer of stuffing
    instead of potatoes, and *tons* of cheese.
    
    Recently, I actually made a meatloaf!  I planned to make meatballs, and
    had added grated cheese, egg and some spices, then realized I was
    feeling too lazy to make meatballs.  So I decided to make a meatloat
    that I might actually eat.  I added stuffing mix (Pepperidge Farm),
    Mexican spices (cumin, chili powder, peppers), green peppers and onion,
    then made it into meatloaf.  I covered it with pepper-jack cheese.  And
    guess what?  I still hate meatloaf!  It was right up there with my
    aunt's though (no gagging, and better than a rumbling stomach!).
    
    
    Susan 

    As others have pointed out, there's more "stuff" in meatloaf, which
    changes the consistency.  But that's just one reason for me.
    
    The main reason is that I'm not a beef eater.  And when I do eat it,
    hamburger is not my favorite form of beef.  I like beef best that has
    been cooked slowly in some kind of sauce, broth, gravy.  Like beef stew
    (but I like Mom's best! ;-), and meatballs, which are cooked (in my
    family) in the sauce.  They are browned in a frying pan, then cooked in
    the sauce, so they take on the flavor of the sauce.  That way, they
    taste less like beef.
    
    Meatloaf is cooked in a pan in the oven, with lots of fillers, and no
    sauce to significantly change the taste!  That's why I don't like it. 
    (My roommate/cousin - whose mom made the only meatloaf I could choke
    down - subscribes solely to the texture theory; bottom line is she
    hates it, too!)
    
    Susan

    
     Before you put the meatloaf into the oven, put some cranberry sauce
    over the top of it. Just make sure that you use the canned one with the
    berrys in it.

    I've gotten godo reviews on my meatloaf, especially from a husband who
    isn't to fond of meat and from the customers in my mother-in-laws
    restaurant. 
    
    I think the secret to good meatlaof is gettgin the right proportion of
    meat to ingredients - to much meat and it's a hamburger brick; too
    little and it's some filler with meat bit in it.
    
    I usually make a "Italian Meatloaf" - a variation of my grandmother's
    recipe. Here's how I make it but I don't use a measuring cup so
    quantities may vary.
    
    Beat 2 eggs ans 1/4 cup water in a large bowl.
    
    Add enough Progress Italian Season bread crumbs to absorb the eggs but
    not so it's dry- probably about 2/3 cup. Add more water if you go nuts
    on the crumbs.
    
    Blend in ground meat - about 1 1/2 pounds of very lean. You must use
    your hand to blend it together - I think it's tradition!!!
    
    Add some spagetti sauce - about 2/3 cup. the mixture should not be dry.
    
    Put half into a baking pan. Put a layer of provolone or mozzarella
    cheese on it and add the remaining half. Top again with cheese.
    
    Bake at 350 for about 45 minutes. I don't use a loaf pan because you
    need to bake it so much longer and it dries out. I use a 10x7 pan.

	I make my meatloaf by adding seasoned bread crumbs, 1 egg, and
	1/2 can cream of mushroom soup to 1-1/2 lbs ground beef.  Mix
	and shape a loaf.  Top the loaf with the rest of the soup and
	bake till done.

	This meatloaf if definately not dry.  In fact, if I use less
	beef it ends up falling apart (still tastes great).

	My fiance hated meatloaf till mine!

	Karen

    1 lb hamburg
    2/3 to 1 C Pepperidge Farm Stuffing
    1 egg
    milk not sure how much I guess about 1/2 cup or enough to make the
         stuffing wet
    
    put egg, stuffing and milk in bowl (if you like any of these add them
    onion, green pepper, celery) stir this with a fork or your hand.
    
    add hamburg and mix with your hands (if you don't mix with your hands
    the meatloaf falls apart.
    
    Place this mound in a pan (I usually use a 9X9) DO NOT PRESS INTO PAN.
    Make the mixture into a firm well shaped mound in the middle of the
    pan.
    
    Cook in 325 degree oven for about 45 min to an hour.  Put any one of
    the following over the top and put back in the oven.  Should cook for
    a total of 90 minutes.
    
    If grease has accumulated in the pan dump it out.
    
    Brown Gravy (also could add a can of mushrooms with the gravy)
    Campbells or other similar mushroom soup undiluted
    8 oz can hunts tomato sauce
    cranberry sauce
    cheese sauce
    
    Use your imagination.
    
Judie
    
    

    The BEST meatloaf and low in colestrol etc.. calories.. etc..
    
    1 pound ground Turkey
    1 Vadala onion (Or a yellow one) chopped
    1 pepper chopped
    2 stalks celery (Small)  chopped
    1/4 cup on bread crumbs
    1/3 cup of milk
    1 egg beaten
    1/2 teaspoon poultry seasoning
    2 tablespoons Catsup
    salt and pepper to taste (Lay off the salt, you'll live longer)
    
    Combine Milk and bread crumb in a bowl.. wait 2 minutes
    add turkey, egg, onion, pepper, celery, catsup, seasonings in above
    bowl
    mix with one hand holding bowl and the other hand mixing the
    ingredients. Not mixing with hand can KILL the true taste.
    
    Bake at 350 degrees for 40 minutes...
    Now comes the true spice to this...
    combime 3 tablespoons brown sugar with
    1/4 cup catsup 
    1/4 teaspoon nutmeg
    1 teaspoon dry mustard
    mix well with a spoon and 
    spoon over meatloaf...
    
    cook another 20 minutes... take out of oven and let stand 5 minutes
    
    Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Chef Paul Prudhomme's  Wonderful Meat Loaf
    
    4 tbsps unsalted butter
    3/4 cup finely chopped onion
    1/2 cup finely chopped celery
    1/2 cup finely chopped green bell pepper
    1/4 cup finely chopped green onions
    2 tbsps plus 1/2 tsp Cajun Magic Meat Magic
    1 tbsp. Worcestershire sauce
    2 tsps. minced garlic
    2 bay leaves
    1/2 cup evaporated milk
    1/2 cup ketchup
    1 1/2 lbs. grnd. beef
    1/2 lb grnd pork
    2 large eggs - lightly beaten
    l cup very fine dry bread crumbs
    
    Preheat oven to 350.  Melt butter in 1 quart saucepan over medium
    heat.  Add onion, celery, bell pepper, green onions, Meat Magic,
    Worchestershire sauce, garlic and bay leaves.  Saute until mixture
    starts sticking excessively, about 6 minutes, stirring occasionally
    and scraping pan bottom well. Stir in milk and ketchup.  Cook about
    2 minutes, stirring occasionally.  Cool to room temperature.  Discard
    bay leaves.
    
    Place ground beef and pork in ungreased 13 X 9 inch baking pan.
     Add eggs, cooked vegetable mixture and bread crumbs.  Mix by hand
    until thoroughly combined.  In center of pan, shape mixture into
    loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches
    long.  Bake, uncovered, 25 mins., then increast heat to 400 and
    cook until done, about 35 minutes longer.  Serve immediately.
    
    **Sounds pretty good and I like his recipes. - Flo
                                       

    ...and she passed it on to my mother.  It is very moist.
    
    1   lb ground beef
    1   small onion chopped
    1   cup crushed cornflakes
    1/2 cup catsup
    1/4 cup milk
    1   egg
    1   can tomato paste
    1   tsp salt (or to taste)
    1   tbsp sugar
    
    Mix all ingredients but tomato paste.  Form a loaf in an 8x8 pan. 
    Frost loaf with the tomato paste.  Bake at 325 for 1 hour.  Remove from
    pan and let sit for about 10 mins, then serve.
                                                            

    I am basically not a beef eater, but I do love meatloaf...must have
    something to do with my childhood or something.
    
    Anyway...here is my basic recipe, which I have varied the WAY I cook 
    it rather than changing my initial ingredients of the 'loaf' itself.
    
    1 1/2 pounds ground beef
    bread crumbs 
    1 small onion chopped fine
    1/2 cup chili sauce
    2 eggs
    parsley
    dash of Worcestershire sauce
    good sprinkles of black pepper
    
    Bake at 375 for about an hour and ten minutes...this is in an electric
    range. 
    
    Mix all ingredients until thoroughly incorporated.  Regarding the
    bread crumbs....that's always been the tricky part.  I have found
    over the years that in making my meatloaf fairly 'wet' it doesn't
    have that 'cardboard' taste!  Eggs act as a binding agent so you
    don't really need the breadcrumbs to keep it together.  Also, 
    depending on the size of the eggs, the grade of hamburg, the size
    of the onion, etc. etc. etc. - I go by how the mixture feels as
    I am putting it together.
    
    Anyway.  I have served a 4 lb meatloaf on a turkey platter and
    placed mashed potatoes around it - with vegetables in between -
    and sprigs of parsley put in various places - it makes for a nice 
    presentation.
    
    I have (many times) just thrown the thing in a glass dish and
    baked it for myself...tastes just as good.
    
    You can take half the mixture - make a small loaf and put in
    pan...then cover with layers of your choice of cheeses and
    cover/seal and bake.
    
    Regular breadcrumbs can be substituted for Italian flavored
    crumbs, add a little romano cheese to the mixure, a clove of
    garlic and some oregano and substitute the chile sauce 
    with a can of tomatoe paste.  Now you have an Italian loaf!
    
    I have taken a large bread loaf pan and lined the bottom and sides with
    the meatloaf mixture.  Stuff the center with mashed potatoes and then
    cover it with the rest of the mixture.
    
    I have taken the recipe and thrown it in the crock-pot with potatoes,
    onions and carrots - and had a fabulous meal ready when I walked in
    the door.
    
    I have taken the recipe and in the last 10 minutes put a can of
    tomatoe soup over it...
    
    But I guess my FAVORITE was is to eat it the next day - in a
    sandwich.
    
    _M_
    

    This is the one I always get raves for, and it's so simple....
    
    For every 	1 lb of  Ground beef 
         add    2 cups   Rice Krispies, oatmeal, or j-random dry cereal
         and    1 12oz jar of chili sauce (if I haven't any homemade left,
  		  I get Heinz)
         and 	1 raw egg     
    
    Spritz it all up with your bare hands, and plop it into a loaf pan.
    Bake it at 350 for about 45 to 60 min.
    
    We always have baked potatoes with it, and maybe peas and onions.
    Make more than you need, cause the sandwiches are great, later.
    
    			=-=-=-=-gary=-=-=-=-=-=-=
    
    Since it's lunch time for me now, I think I'll go make me a sandwich
    from last week's meatloaf!!!
    
    

What follows is a recipe, but not really a recipe.  I was cleaning out my
refrigerator this weekend, and rather than make the customary soup or stew 
that follows this activity -- I made a meatloaf!!  It was superb!  So maybe,
next time instead of soup -- try this......


				Meatloaf Ring

1 1/2 lb. ground meat
some bread crumbs, made from left over french bread
seasonings -- salt, pepper, various herbs -- parleys, thyme, etc.
2 eggs
left over tomato sauce, about 1 c.
onions, diced real tiny cuz I don't like to crunch on them

Mix up all of the above in a big bowl.

Grab a bundt cake pan, oil the sides and tube, place half of the meat into pan.
Pat down evenly.  Rummage thru your refrigerator and find all those tupperware
containers with barely a serving of veggies left in them.  (I used green beans,
mushrooms, green and yellow peppers, and corn )  Spread these evenly across the
meat mixture in the pan, then rummage some more for those containers of partly
used cheese -- did you ever notice you hardly ever use a full bag or container 
for a recipe?  Spread that evenly across the top of the veggies.  Top with
the remaining meat mixture.  Cover with foil and bake.  I did 350 for about
an hour -- a guesstimate.  I undid the foil the last 15 minutes to let top
brown.

When you can handle the pan (!) with mitts, of course, invert onto a platter.

I stuffed the inside part of the meatloaf, bundt cake, with green peas and pearl
 onions, then surrounded the rest of the platter with rice pilaf.

Funny part was, folks thought this was a carefully planned dinner!!

    
                                 MEATLOAF
    
    
    1 1/2 pounds lean ground beef
    1 medium onion chopped
    1/2 cup chopped green pepper
    1/2 cup chili sauce
    2 eggs
    1 Tablespoon Worcestershire Sauce
    Parsley
    Cracked Black Pepper
    Bread Crumbs
    
    
    In a mixing bowl place all ingredients and mix with hands.  I never
    have measured the bread crumbs - just put enough in to bind together.
    1 Cup?
    
    Shape - place in baking dish and generously sprinkle on Cracked Black
    Pepper. Bake at 375 degrees for 1 hour.
    
    Serves 4-6
    
    I serve on a large plate - with piped mashed potatoes around the edge.
    Offer a salad and vegetable...make extra for sandwiches the next day.
    
    Marilyn .6
    
    
    

	Just got to this note, and I thought I'd add my "mom's" meatloaf...

	(I always thought she had some secret recipe!)

	It's the recipe on the back of the Quaker Oats box.

	I modify by using V-8 instead of tomato juice, and I
	normally omit the egg.

	Perfect every time!

	Karen

                <<< PAGODA::DUB19:[NOTES$LIBRARY]COOKS.NOTE;2 >>>
                         -< How to Make them Goodies >-
================================================================================
Note 104.0                   Meatloaf & Other Goodie                     1 reply
PEN::KALLIS                                          71 lines   1-APR-1985 13:15
--------------------------------------------------------------------------------
The following recipes may at first seem a little strange, but they work
well.  The "Wheat Loaf" is one of my own invention; please reserve nega-
tive judgement until you try it.  People who said it "sounds yuckky" have
sent me written apologies.

The second, "Fattigman," is an old Norwegian cookie recipe.  They are
VERY good, but can prov highly habit forming.

Here they are:


                                 FATTIGMAN

1 1/2 cups granulated sugar
6 yolks
3 whole eggs
2/3 cups heavy cream -- beaten stiff
1/3 cup brandy
2 teaspoons cardamom
1/3 teaspoon grated lemon rind
scant 5 cups flour

Blend eggs and yolks, mix with granulated sugar.  add beaten heavy cream.  
When mixed thoroughly, add in the brandy, cardamom, lemon rind, and flour.  
After mixing, refrigerate overnight in covered container.

Roll out, using approximately 1 1/2 cups flour to roll, to a thickness of 
1/4 inch or less.  Cut into diamond shapes approximately 2 inches by 4 
inches.  Slash small opening in center to pull through one end.  Fry at 
350o - 370o until golden brown (note: must be fried in lard).  Drain twice 
on brown paper.

[Use half-recipe unless great quantity desired.]


                                 WHEAT LOAF
 3 lbs ground beef
2  cups Wheaties
3/4 - 1 cup milk
4  medium-sized eggs
1  rounded tablespoon instant onion flakes
1  rounded teaspoon ground black pepper
2  teaspoons salt


Pour Wheaties into large bowl..  Pour milk over and let soak.  Add onions, 
salt, and pepper.  Mix four eggs until even texture and add to bowl.  Begin 
to add meat, about a handful at a time, mixing and blending until all meat 
has been used and mixture is visually even.  Press into loaf pan that has 
either been greased or lined with aluminum.  Shape so that loaf rises in 
middle.  Place a strip of butter, the width of a quarter pound, on the top 
of the loaf so that it runs the entire length.  It should be about 1/8 inch 
thick.

Place loaf in oven preheated to 350o and let cook for 1 1/2 to 1 3/4 hours.  
Remove from oven and let stand for 10 minutes before serving.

Note:  The Wheat Loaf has a delicate taste and should not be served with 
conventional gravies for best results.  (Can be served with white wine.)

**********************************************
Some people like a bit less pepper; but try it approximately that way first.

I know someone who tried it and added a spicy tomato sauce; for that, it 
could have been oatmeal, no meay.  The loaf has an extremely delicate
taste, and overwhelming it with spices is like adding Tabasco sauce to 
unsalted butter: why bother to do it?

Regards

Apollonius

    i tried the weight watchers recipe with some adjustments.  (sorry i
    can't remember which reply number it was)
    
    i doubled the recipe, used cottage cheese instead of ricotta, used
    paprika, thyme, italian seasonings and pepper for extra flavor (bout
    1/2 t. each) and instead of the potato/cheese mixture on the top i used
    catsup, mustard and brown sugar drizzled.  i baked for 375 for about an
    hour and it was kinda falling apart.  i did NOT use the water and
    recommend that you use a bit more crumbs for more texture.
    
    otherwise, i will be making it again, it was very good and light.
    
    
    cj
    

    This meatloaf recipe is from YANKEE MAGAZINE.  Haven't tried it but
    plan on it.
    
    Copied without permission
    
    2 lbs. ground beef
    1 chopped onion
    1 cup cracker crumbs
      salt, pepper
    2 eggs
      touch of mustard
    
    Mix all ingredients by hand.  Take a brown paper bag (no printing on
    it) cut it large enough to completely wrap the meat loaf (form the meat
    into a loaf before wrapping).  Butter on side of the brown bags
    surface.  Put the meatloaf on buttered paper, wrap, fold ends under and
    put meatloaf in bread pan.  Put about an inch of water in the pan. 
    Bake 1 to 1 1/2 hours at 350 degrees ( 1 pound is about an hour, more
    time if over one pound).  The grease will come out through the bag and
    leave the meatloaf firm and not greasy.  Be careful unwrapping the bag
    so you don't burn yourself with steam.  The secret is in the bag!
    
    Enjoy!

    I never make my meatloaf the same twice, but I always add a grated
    carrot or two it adds moisture and my kids even like it.  
    
    Barbara

    TV commercials for take-out food place  (store is boston Market, used
    to be Boston Chicken) advertises a "twice sauced meatloaf".
    
    What is this?
    
    the picture of the meatloaf in the ad, shows what I would consider
    regular meatloaf with some type of sauce/gravy on top. Nothing out of
    the ordinary.
    
    thanks!

Perhaps they mean that they pour some sauce on the meatloaf before 
they bake it and then put more sauce on it afterwards?  That's how my 
mom always used to make it.

--PSW

>Perhaps they mean that they pour some sauce on the meatloaf before 
>they bake it and then put more sauce on it afterwards?  That's how my 
>mom always used to make it.
    
    That's it exactly.  The second saucing is optional.
    
    It's good meatloaf -- the taste fits the slogan: Deja Food.
    
    					andrew

 With all this talk again about meatloaf I will have to steal one of the 
 affore mentioned recipes and try it again.
  
 I consider myself an excellent cook, however, I have trouble with the simple
 dishes. I can't seem to master the meatloaf. I have 15 different recipes/
 with a bag/without a bag / shake it/sauce it /use real bread/use 4 season
 crumbs.. It still comes out hopeless. I make one every year and my wife says
 "nice try" Perhaps the dog across the street is still hungary...

 This is truely disapointing to the chef (me).

 It's been about a year since my last. If any of you have a sure fire can;t 
 miss recipe send me mail and I'll try it...

 -Dave

    
    
    Rep .46  Dave
    
    >>> I consider myself an excellent cook, however, I have trouble with
    the simple dishes. I can't seem to master the meatloaf. I have 15 
    different recipes/with a bag/without a bag / shake it/sauce it /use 
    real bread/use 4 season crumbs.. It still comes out hopeless.
    
    
      Well, my best advice is KISS. Remember simple cooking is just that
    simple cooking. <I'm not disparaging simple cooking here> I suggest
    you try this,
    
     1lb very lean ground beef
     1 egg
     1/4 cup half/half
     1/3 cup bread crumbs
     1 small onion finely diced
     salt, pepper, parsley, and garlic to taste.
    
     Mix all of the above and form into whatever shape you wish and bake
    at 350f until done. Remember keep it simple stupid<KISS> we chefs tend
    to get too fancy with everything myself included.
    
    
    -mike
     

    ...and don't overcook it.

    And don't form the meatloaf too tight.
    
    Julie
    

    	My wife makes one with some strange combinations. For example, the
    meatloaf has oatmeal in it, and the sauce has catsup and mustard, among
    other things.
    
    	I can probably get the recipe if anyone is interested, but it comes 
    out consistantly good. That's saying something for me, because I was
    never a big meatloaf fan.
    
    	Ray

    Yesterday's (1-Nov-95) Globe's had a complete section on Meatloaf in
    the "Food Section".  Several different recipe's were included.
    
    Regards,
    Jim
    
    

 I thank all of you for my meatloaf re-visited. I got a good response off
 line as well. I think the KISS is important. Now here's the only other 
 problem. I cook exclusivly with meat thermometers. I never time anything. It;s
 done when my thermometer(s) says so. Actaully, I always take it out about 8-10
 degrees before hand and meets will cook up to that temp while they sit awaiting
 the carving. It's kind of a 3 stoogers method. 1 Thermoter always stays in the 
 meat the other probes check to make sure the one in the meat is telling the 
 truth. Kind of like the 3 watches and asking what time is it?

 At what temp should the metloaf be removed. Somewhere around the beef/rare
 area?. I'm sure if I can get this it's home free. Tonights the night. Metloaf
 lovers beware! I'm ready again. I also believe that diner meatloaf can only
 happen in a diner. There are too many mistery items in diners that I could
 never duplicate, I settle for close.

 _ Dave

    
    
    Rep .52  Dave
    
    >> At what temp should the metloaf be removed. Somewhere around the
    beef/rare area?.
    
    
      Being grounf beef I would suggest more of the 160-170F well done
    temperature.
    
    -mike
    

 I did it! it was great!

 Here's what I did.

 2lbs beef
 1 1/2 cups seasoned bread crumbs
 1 medium onion diced
 1 egg
 1 can tomato soup
 1 splash Lee & Perrons
 1 dash garlic salt
 1 dash celery salt
 1 tbls chives

 Mixed everything up by hand (yick). Only used half can of soup in the mixing.
 after loaf was formed, topped with almost the rest of the soup. It was great!
 My wife was in shock. I did it, a simple dish. She can;t wait to have it again
 Cooked 15 mins at 425 then dropped to 350 for the rest. Removed when meat 
 thermometer was on BEEF/MED. Let it set up 10 minutes and served. Sided with
 oven roast potatoes.

 Thanks for all your help 
  - Dave

    
    Dave,
    
    You could also do what I do and use Liptons Onion Soup mix mixed in
    with the ground beef. I put romano cheese in mine, along with some
    bread crumbs, an egg. Maybe put some celery in it too. To me, this is
    the easiest way to do meatloaf, and it isn't too bad either.
    
    Mike
    

    Mike - 
    
    Don't you find that the Lipton's Onion Soup mix makes your meatloaf
    awfully salty?  I tried this once, and we had difficulty eating it
    because of the salt content.  (And I DO like salt....)  So, for those 
    of you who are watching your salt intake.....just be aware of how much
    this recipe has in it....
    
    JMO
    -th-
    

    
    
    Actually the way to get around the amount of salt in liptons onion soup
    is my mother's method, although it is a bit wasteful.  She pulls out
    the toasted onions and about a teaspoon of the boullion in the packet
    and trashes the rest.  If you like a hint of onion salt you could save
    the rest and add SPARINGLY to other meals.  
    
    Grated carrots, oatmeal, dried onions (or fresh, but I have several
    jars of dried since I had thick-necked onions this year and they don't
    store unless dried)  garlic, woerchestshire sauce, maybe ketchup, and a
    couple of eggs usually work well for ours.  We play around wih the
    spices, and the types of ground meat.  oregano and lemon juice for a
    more mediteranian flavor, liquid smoke and kc masterblend for a
    barbecued tast.  1/2 ground turkey and 1/2 ground lamb with the lemon
    juice and oregano is a family fave, but lean ground beef with ground
    leftover ham and barbecue sauce is also a happy meal.
    
    meatloaf is meant to play with.  I never use a recipe for it as more
    than a guideline, but usually grab the one of the box of quick oats for
    reference.
    
    meg

    Now you're talking....!  I like the sound of -.1 much better!  I also 
    never measure, nor make my meatloaf the same way twice.  Instead of 
    ketchup, though, I've found a wonderful substitute called "Chili 
    Sauce", made by Homeade (not exactly sure of the spelling).  
    
    Also good, if you're using some ground turkey, is diced Granny Smith
    apples.
    
    -th-
      

    You can also do death by salsa southwestern style, and use blue
    tortilla chips (smashed up) as the filler.  I would probably add a
    chorio link to the mix in this case though, and maybe, a little chedder
    cheese to the center.  
    
    My mind can get warped, frank just fed me enchiladas frank-style and
    spanish rice for dinner.  10 minutes before off shift and on to girl
    scouts.
    
    meg

Blue tortilla chips? How? Why?


\C

    Color, texture and filler   (use in place of bread crumbs, oatmeal,
    crackers or whatever, a friends mother used to use corn flakes)
    
    Besides blue tortilla chips are really a pretty shade of lavendar, and
    enchilada ala frank are really pretty when he nmakes them with red
    sauce and blue corn tortillas. 
    
    meg
    
    

But why are they blue??? or even lavender?  What makes the that colour?


\C

Blue corn. A variety of what's traditionally called "Indian Corn" in the
States.

    Makes a very pretty cornmeal, we use it to make cornbread and waffles
    as well.
    
    meg

    My mom always put poultry seasoning in meat loaf.  Different, but we
    all loved it.   Chopped onions, "wet toast", an egg, some salt and
    pepper, no measuring, just throw it in and mix until it feels right.
    She put ketchup, and in later years chili sauce, over the top to keep
    it moist.  
    
    (wet toast was toast soaked in milk)