Meatloaf ideas

Paul

Paul

RecipeSwap.org host
Staff member
For the past few years I've been adding pork sausage to my meatloaf. I really like the hot Italian included in meatloaf. In practice it ends up being about 2-1 beef/pork. Recently I've just been buying the ground pork instead of sausage and experimenting with different things. I actually wish the Costco ground pork was less lean!

When my daughter is home she has tons of allergies so I change it up for her. She is a genuine celiac so I've used various things in place of breadcrumbs. Probably the best was crushing up the salt & pepper chips from Trader Joe's. This came out great...

Any other ideas for different takes on meatloaf? Doesn't have to be gluten free.

 
meatloaf-

1/3 beef, 1/3 pork, 1/3 lamb
or
kitchen sink recipe-
clean out celery, bits of bell pepper, carrots, hot peppers, etc as additions, homemade bread crumbs from old bread, combo of ground meats or sausage , and left-over tomato sauce.

 
I think that I may have to work my way up to IP meatloaf but

I got some ideas here from your links and since I have Jalepenos on hand I will give that a try inspired by daricem

I've misplaced my meat grinder attachment for my Kitchenaid but if I ever find that I will try veal and lamb.

 
I don't make a normal meatloaf so I'll share an idea

I use about 3 to 1 ground beef to ground pork. Then I add chopped onion, an egg, splash soy sauce, chopped garlic, chipotle powder, parmesan cheese, thyme, sometimes a little bread crumb if it is wet but that is not necessary. Sometimes I put salsa in and use cilantro instead of the soy sauce, thyme and chipotle.

Then I put half the mixture in a meatloaf pan. I put chopped walnuts on, then could be chopped pepperoni or ham or ? and next one or two kinds of cheese- horseradish, cheddar, pepper jack, whatever. Then on goes the other half of the meat mix. We love ketchup on top. Always wants to bubble over in the oven so I use a jelly roll pan under the loaf pan. Really tasty stuff. First got the idea about 50 years ago from Dinah Shore. She used different stuff but did it in layers like this.

 
Yikes. I have to take that in a bit at a time. What unique ideas. I agree on the topping. When I

first started making meatloaf, it too, was from an ancient recipe which recommended topping with Heinz Chili sauce. That works well. It give it a bit of a broiled sugary finish.

Now, which of your novel ideas do I start with??

 
One of the best meat loaves I every made came from a red cookbook from the American Heart Assoc

I got rid of the book and forgot to print out the recipe. That was a long time ago, before we had a computer, I am sure. It had oatmeal in it. It was moist and so tasty, with simple ingredients.

 
my wife would love the walnuts idea - How about a pic next time you make this?

 
I did do a few turkey ML a couple years back

when the wife was on a kick to buy more turkey meat instead of beef. I'm glad we've moved on from those dark days...

But you are right it was a lot more flavorful than I expected and I enjoyed it.

 
After seeing this request remembered a meatloaf recipe on Epicurious - Gourmet Magazine April 2009

tried printing it out as a test and it does not print the complete recipe for me so .....

INGREDIENTS

1 cup fine fresh bread crumbs (preferably from a rustic loaf)
1/2 cup whole milk
3/4 cup finely chopped onion
3 large garlic cloves, minced
1 tablespoon olive oil
1/2 pound chicken livers, separated into lobes, trimmed, and rinsed
3/4 pound ground pork
3/4 pound ground veal
1/4 cup chopped prunes
1/4 cup shelled pistachios
2 teaspoons thyme leaves
2 large eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
Accompaniment: Dijon mustard



Preheat oven to 475°F with rack in middle.
Soak bread crumbs in milk in a small bowl.
Cook onion, garlic, and 1/4 teaspoon each of salt and pepper in oil in a small skillet over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Cool slightly.
Purée livers in a blender, then transfer to a large bowl. Add pork, veal, prunes, pistachios, thyme, eggs, bread-crumb mixture, onion mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper and gently mix with your hands until just combined.
Transfer meatloaf mixture to an 81/2- by 41/2-inch glass loaf pan (see cooks' note, below) and bake, covered with foil, until an instant-read thermometer inserted into center registers 165°F, 50 to 55 minutes. Let rest 5 minutes. Cover top of meatloaf with parsley before slicing.
Serve with:
buttered boiled potatoes
Cooks' note:
You can use a metal loaf pan, but the meatloaf will take about 15 minutes longer to cook.

Recipe Title: Rustic French Meatloaf, Paul Grimes, Gourmet 2009

https://www.epicurious.com/recipes/food/views/rustic-french-meatloaf-352292

 
so long ago, don't remember....check the reviews of the recipe you may find an answer there.....

 
Got another idea for you Paul. Meat and Potato Pie

I don't have a photo of my version of meatloaf (very unusual as I make it a LOT) but I'll take one the next time I make it.

I tried uploading a photo of my version of a meat pie that you might like- it uses a meatloaf mixture as the base. So you make your favorite mixture, pat it on the bottom and sides of a deep pie pan and bake it for about 15 min at 350. Take it out, get any fat or juice out with paper towels and put aside. Meanwhile mix up a batch of mashed potatoes. I make with butter, sour cream, chopped onion, celery seed, sliced mushrooms, herbs, s & p.

Ok, now take that meat crust and put in about a cup of corn. Then pour some salsa over it. Now load the potato mixture on top. Then put some thin cheese slices (American, cheddar, hot pepper jack- whatever) on top. Then on top of that put some thin slices of tomato. Sprinkle with parmesan. Put it back in the oven for another 15-20 minutes.

I will send the photo to you in an email so you can see. It is really good stuff and a little different than just meatloaf.

 
You must log in or register to reply here.
Back
Top