Makin' Meatloaf

I have a good standard meatloaf recipe. Unfortunately, my Mom's fantastic recipe was in her head, so I've lost that. What do you do to add that little extra bit of "snap" to your meatloaf that make's people say "Whoa, that's good"?

add a little spicy mustard when mixing and it will give a taste that people say wow what is in this. Experiment... also mix hamburg, veal and pork

Thanks, I do experiment. I already add prepared mustard, ketchup, and brown sugar for a coating on top.

I make a turkey meat loaf to avoid the dietary no no of grease. By the time I've added the spices, people think it's "traditional". Makes great sammiches. Any meat is pretty tasteless until it's spiced up and cooked.
For a special kick other than adding chili powder, try adding tumeric as well as plenty of garlic, basil, oregano, onions and a box of diced tomatoes (after pouring off some of the water.)

Another hint: line the pan with aluminum foil, being careful to avoid poking holes in it. That way, you avoid the gawdawful cleanup of the pyrex dish.

Turmeric, huh? Interesting. I do use diced toms. Also, great hint about meatloaf. Why doesn't Pyrex have a non-stick surface, anyway?

HelperGuy wrote:Turmeric, huh? Interesting. I do use diced toms. Also, great hint about meatloaf. Why doesn't Pyrex have a non-stick surface, anyway?

I used to just soak the sucker overnight. Then, I was reading some handy hint on the net and voila! No more mess. Just lift it out and cut 'er up. Love it.

Oh, and add some cumin if you want a little Ole flavor.

I, too, soak the suckers, and then get my cleaning lady in... ah, the difficulties of living in Mexico.

Parker wrote:My mother always used a 7 oz. jar of cocktail sauce in the 2 lb. meat blend and on top with a bit of ketchup. To this day not all that fond of Meatloaf, not because of the flavor it’s all that fat.

If you buy Ground Sirloin it's not all fat. I guess you NEVER eat hamburgers, steaks or pork chops.

This one's just for you Helper Guy I put a little ketchup on the top, and then do criss crossed strips of that famous California cheese, looks like a lattice work.

Aaaaaaaahhhhhhhhhh, the cheese........!

Lipton onion dip in a pack for making onion dip. Dont' know if it is down
here but does add zip you asked for.

joec wrote:Use a 50/50 mixture of hamburger, either ground chuck or ground sirloin and ground pork. Your butcher will grind it. About 300 grams of each will feed 6. Add a can of tomaoes, cubed or ready mixed or crush them. Add parmesan cheese and bread crumbs. Add spices, especially fennel for the pork and parsley, salt and pepper. You will get just a little over a 1 lb meatloaf. Add bacon strips to top.

You can slice it and serve it with either a baked potato and veggies and Campbells Mushroom gravy or with Macaroni or Spaghetti with your favorite pasta sauce on both.

Trailer Park fantasies. Saturday night down in the RV Park in Quincy comparing unemployment checks and food stamp redemptions while seasoning "exotic food" with Kraft dried Parmesan flakes and Lowery´s Seasoned Salt with Heinz Ketchup. Part of Mit´s 75% hangers-on who got used to not working in the winter because they were snowbound.

Meatloaf with canned gravy, for god´s sake. Seeking the absolutely least common denominator. Tell me, cheesebutt John, do you think there will be any necessary social adjustment perod for you to fit in with Henry Fonda in the Grapes of Wrath or James Dean selling lettuce from the Salinas Valley in East if Eden?

Mushrooms! Grind the mushrooms in your processor and cook the liquid out of them.

Mushrooms! Grind the mushrooms in your processor and cook the liquid out of them.

http://rollybrook.com/ar-meatloaf.htm

MSG is a no no in our house, and it's hard to find a soup mix without it.

I used to make it with the traditional pork, veal and ground sirloin. All the way around the edge, the fat formed a moat. For the turkey style, no fat at all around the edges; important for those with dietary restrictions who like a tasty meat loaf. We order the big turkey package through Lakeside Express via Costco.

Dawg - I see your USUAL criticizm, but I don't see your recipe.

Kraft cheese is cardboard at best. Anybody who uses that is an idiot and is too lazy to grind fresh parmesan or any other block cheese.

gringal wrote:MSG is a no no in our house, and it's hard to find a soup mix without it.

I used to make it with the traditional pork, veal and ground sirloin. All the way around the edge, the fat formed a moat. For the turkey style, no fat at all around the edges; important for those with dietary restrictions who like a tasty meat loaf. We order the big turkey package through Lakeside Express via Costco.

We used veal in the States too, but since you cannot get good veal here, it only screws up your meatloaf. Anyone who uses ketchup in a meatloaf recipe is as much of an idiot too when there are much better canned or bottled sauces.

Never would use Veal in a Meat Loaf, just something about those poor little calves dying so young and how they are tied up without much movement so when killed they won't be tough. I do eat other creatures with faces, but would never ever eat Veal. Anyway, Joe's Meat Loaf is second to my Husbands which is simply a matter of different spices. There have been many people who have eaten Joe's Meat Loaf and says it is the best they have ever tasted, of course most of those do not cook comfort food or cook period. Turkey is a very good substitute.

ferret wrote:Lipton Onion Soup Mix would be a great addition. Just be aware that it contains MSG and some of the newer formulations have barley in it too. Just a heads up if you're sensitive to either or both ingredients.

It figures something I like is bad for me LOL. To bad it really does add zing to a meatloaf.
So maybe dehydrated onions, onion powder and wostershire sauce??
Any other guesses as too what is in that lipton package or a substitute??

Z

The 4th time in one night makes my meat loaf.