RECIPE: REC: Meatloaf. Had craving and modified recipe at link inside, and the thing was delicious. . .

RECIPE:
M

mistral

Well-known member
2 lbs ground beef

2 eggs

2 tsp dried marjoram (2 tsp dried oregano, pounded and crushed)

1/2 cup Italian seasoned bread crumbs (panko, same measure)

(added ½ tsp thyme leaves pounded, crushed)

(added ½ tsp “Italian Seasoning”--I had it in the cupboard!)

1/4 cup Parmesan cheese (crumbled) (shredded on small -hole grater; the real stuff)

2 Tbs Dijon mustard

1/4 cup ketchup ( used Chris and Pitts barbeque sauce, same measure)

2 Tbsp green pepper, chopped (omitted)

1 Tbsp onion powder (onion powder omitted; used1 teaspoon granulated garlic)

1 tsp salt

1 tsp ground black pepper

(added ¼ cup very finely chopped yellow onion)

(added ¼ cup very finely chopped celery)

Combine all, bake for 50 minutes at 375ºF or until done.

*****************************************************************************************

This turned out just slightly crumbly (I think I needed to mix it more), but was VERY tasty. Maybe I will add another egg. Anyway my husband inhaled the leftovers.

https://finerkitchens.com/swap/forum1/7902_REC_Meatloaf_always_served_with_garlic_mashed_potatoes

 
Parmesan. Great idea. I have always found that grated carrots made a huge contribution. I do

love meatloaf and am so thrilled when I find one in the freezer waiting for me.

must try: grated parmesan

 
Carrots. I use them in sauces. I don't generally like carrots! smileys/smile.gif but this recipe. . .

With this recipe, I almost added some grated then chopped carrots. I can tolerate carrot minutia!

 
a few of my alts

I alternate often based upon what I have on hand.

Bread crumb alts:
1) crackers - plain saltines
2) crackers - ritz style but I like the Trader Joe's version
3) for my celiac daughter I will make a gluten free meatloaf using the Salt & Pepper chips from Trader Joe's. This is great whether you want gluten free or not.
4) I've used other things which I don't recommend but based upon a low stocked pantry I've added among other things: a) finely cut up corn tortillas, b) corn chips c) finely cut up flour tortillas, d) mashed garbanzo beans e) medium to finely cut up leftover cooked pasta

Meat alts:
1) This isn't even an alt for me any more. I always include some form of ground pork. It adds such great flavor especially if it is less lean. One local store sells ground pork but it is so lean that I don't see anywhere near the same flavor boost. Some stores also now offer ground beef/pork combo so this makes it easy.
2) hot italian sausage mix with ground beef. This is my favorite alt. If I only have this in the casing I remove the casing before using. For my son's birthday recently I mixed in the raw sausage but also mixed in some slices of cooked sausage. It was really good.

In my last meatloaf I had no breadcrumbs and no bread on hand so I used plain saltines. I also had less meat than I thought so I gave it a shot to add double the amount of saltines I normally do to get more volume. I also used a hot italian sausage mix in my meat so it ended up about 1/3 ground beef 1/3 ground pork and 1/3 hot italian (pork) sausage. The end result was very tasty and because of the added saltines and I think added oil from the sausage, I got lucky and took the mealoaf out just as it had developed a crust but didn't burn. Not your typical meatloaf consistency but everyone loved it.

 
Man! Lotta good ideas here. I have used saltines . . .

rice, potatoes, etc as the starch binder in meat loaves. For this loaf, I was trying to use up stuff I had on hand; The car was in the shop (oops! I crunched my husband's baby) and did not have a convenient way to run to spend money (what fun!) at the store

Caramelizing onions is good, but this time I was too lazy to even thinkabout it. So, since I don't like big chunks of veggies in meat loaf, I finely chopped what I used. I agree that pork is a VERY good addition. Of course, I love pork. I used beef 'cuz it is what I had in the freezer and I needed to use it up.

The sausage addition reminds me of Thanksgiving my sister (the stuffing maven of our family) made our family's usual cornbread-and-sausage stuffing with Mexican Chorizo. It was fantastic. Of course too spicy for some of our more wimpy relatives, but very tasty just the same.

I guess I will need to try some ground pork/sausage/chorizo in my next 'loaf. And for the starch, maybe try some crushed-up stuffing.

And cook sausage does not survive to be refrigerated around here! The same thing for Ritz and Ritz-style crackers.

 
ah yes rice too

and for the caramelizing what I've taken to doing is getting my onions started on the stove on a low heat and letting it work while I cut my other veggies then I will add them and caramelize everything. You lose the vibrant colors but gain flavor.

 
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