me; it tastes very different with the subtle taste of the paprika, cinnamon, cumin, etc. It does not taste like a big meatball.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=81093
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Made Pat's favorite meatloaf last night. I really enjoy the spicing. Hard to describe; but for
- Thread starter barb_b
- Start date
I think the best meatloaf I ever made came from a cookbook called, "The American
Heart Association" cookbook, or something similar. All I recall is that it had oatmeal in it. I took a huge bunch of cookbooks to good will one time and that was one of them. Wish I could find that recipe again. I love meatloaf and especially favor the meatloaf sandwiches the next day.
Heart Association" cookbook, or something similar. All I recall is that it had oatmeal in it. I took a huge bunch of cookbooks to good will one time and that was one of them. Wish I could find that recipe again. I love meatloaf and especially favor the meatloaf sandwiches the next day.
Did your recipe use ground turkey? If so, here's a recipe called American Heart Assn
Turkey Loaf that uses rolled oats.
If it's not the one, check your library to see if they have the cookbook you had. Just checked online at my library and they have 9 American Heart Assn cookbooks from various years. Maybe you'll get lucky at your library. smileys/smile.gif
You can easily substitute oats for bread crumbs in any meatloaf recipe. I've done it a number of times over the years. Why not take your current favorite meatloaf and give it a go.
http://www.food.com/recipe/american-heart-association-turkey-loaf-453741
Turkey Loaf that uses rolled oats.
If it's not the one, check your library to see if they have the cookbook you had. Just checked online at my library and they have 9 American Heart Assn cookbooks from various years. Maybe you'll get lucky at your library. smileys/smile.gif
You can easily substitute oats for bread crumbs in any meatloaf recipe. I've done it a number of times over the years. Why not take your current favorite meatloaf and give it a go.
http://www.food.com/recipe/american-heart-association-turkey-loaf-453741
I used oats in this Rec: Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze Brown Sugar-Ketchup
(Edited to say .....oooops, sorry about the messed up title but I guess how can you go wrong with double brown sugar ketchup glaze, right??!!! LOL)
Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze
Brown Sugar-Ketchup Glaze
1/2 cup ketchup or chili sauce
4 Tbs brown sugar
4 tsp cider or white vinegar
Meat Loaf
2 tsp oil
1 medium onion, chopped medium
2 cloves garlic, minced
2 large eggs
1/2 tsp dried thyme leaves
1 tsp salt
1/2 tsp ground black pepper
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/4 tsp hot red pepper sauce
1/2 cup whole milk or plain yogurt
2 lbs meat loaf mix (50% ground chuck, 25% ground pork, 25% ground veal)
2/3 cup crushed saltine crackers (about 16), or quick oatmeal or 1 1/3 cups fresh bread crumbs
1/3 cup minced fresh parsley leaves
6 oz thin-sliced bacon (8 to 12 slices, depending on loaf shape)
Brown Sugar-Ketchup Glaze: Mix all ingredients in small saucepan; set aside.
1. Heat oven to 350 degrees.
2. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce and milk or yogurt. Add egg mixture to meat in large howl along with crackers, parsley and cooked onion and garlic; mix with fork until evenly
blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)
4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-x 5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly, and tucking only bacon tip ends under loaf.
5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve extra glaze passed separately.
Loaf Pan Variation for Meat Loaf
1. Follow instructions for Bacon-Wrapped Meat Loaf with Brown Sugar-Ketchup Glaze, omitting bacon. Turn meat mixture into meat loaf pan with perforated bottom, fitted with drip pan. Use fork to pull mixture from pan sides to
prohibit glaze from dripping into oven. Brush with one-quarter of glaze. Bake until glaze is set, about 45 minutes. Top with another one-quarter of glaze: continue to bake until second coat has set and loaf registers 160 degrees, about 15 minutes longer. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.
Comments: If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking. If you choose not to special-order the mix of meat below, we recommend the standard meat loaf mix of equal parts beef, pork and veal, available at most grocery stores.
Source: Curious;
Cook's Illustrated, September/October 1996
and
http://www.foodnetwork.com/recipes/bacon-wrapped-meat-loaf-with-brown-sugar-ketchup-glaze-recipe.html
Pat’s note: This was deeelishus. Will make again for sure.
http://www.foodnetwork.com/recipes/bacon-wrapped-meat-loaf-with-brown-sugar-ketchup-glaze-recipe.html
(Edited to say .....oooops, sorry about the messed up title but I guess how can you go wrong with double brown sugar ketchup glaze, right??!!! LOL)
Bacon-Wrapped Meatloaf with Brown Sugar-Ketchup Glaze
Brown Sugar-Ketchup Glaze
1/2 cup ketchup or chili sauce
4 Tbs brown sugar
4 tsp cider or white vinegar
Meat Loaf
2 tsp oil
1 medium onion, chopped medium
2 cloves garlic, minced
2 large eggs
1/2 tsp dried thyme leaves
1 tsp salt
1/2 tsp ground black pepper
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1/4 tsp hot red pepper sauce
1/2 cup whole milk or plain yogurt
2 lbs meat loaf mix (50% ground chuck, 25% ground pork, 25% ground veal)
2/3 cup crushed saltine crackers (about 16), or quick oatmeal or 1 1/3 cups fresh bread crumbs
1/3 cup minced fresh parsley leaves
6 oz thin-sliced bacon (8 to 12 slices, depending on loaf shape)
Brown Sugar-Ketchup Glaze: Mix all ingredients in small saucepan; set aside.
1. Heat oven to 350 degrees.
2. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce and milk or yogurt. Add egg mixture to meat in large howl along with crackers, parsley and cooked onion and garlic; mix with fork until evenly
blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)
4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-x 5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly, and tucking only bacon tip ends under loaf.
5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve extra glaze passed separately.
Loaf Pan Variation for Meat Loaf
1. Follow instructions for Bacon-Wrapped Meat Loaf with Brown Sugar-Ketchup Glaze, omitting bacon. Turn meat mixture into meat loaf pan with perforated bottom, fitted with drip pan. Use fork to pull mixture from pan sides to
prohibit glaze from dripping into oven. Brush with one-quarter of glaze. Bake until glaze is set, about 45 minutes. Top with another one-quarter of glaze: continue to bake until second coat has set and loaf registers 160 degrees, about 15 minutes longer. Cool at least 20 minutes. Simmer remaining glaze over medium heat until thickened slightly. Slice meat loaf and serve with extra glaze passed separately.
Comments: If you like, you can omit the bacon topping from the loaf. In this case, brush on half the glaze before baking and the other half during the last fifteen minutes of baking. If you choose not to special-order the mix of meat below, we recommend the standard meat loaf mix of equal parts beef, pork and veal, available at most grocery stores.
Source: Curious;
Cook's Illustrated, September/October 1996
and
http://www.foodnetwork.com/recipes/bacon-wrapped-meat-loaf-with-brown-sugar-ketchup-glaze-recipe.html
Pat’s note: This was deeelishus. Will make again for sure.
http://www.foodnetwork.com/recipes/bacon-wrapped-meat-loaf-with-brown-sugar-ketchup-glaze-recipe.html
Ina Garten's recipe from Foolproof is really good too.
http://www.foodnetwork.com/recipes/ina-garten/1770-house-meatloaf-recipe.html
http://www.foodnetwork.com/recipes/ina-garten/1770-house-meatloaf-recipe.html
I really enjoyed this Roasted Vegetable Meatloaf from Epi
http://www.epicurious.com/recipes/food/views/roasted-vegetable-meatloaf-with-mustard-mashed-potatoes-231734
http://www.epicurious.com/recipes/food/views/roasted-vegetable-meatloaf-with-mustard-mashed-potatoes-231734