Does anybody still eat MEATLOAF?

What is bacon geese? Is that a specific type of geese.

R1 I think he laid his own egg, as well.

If it's made right it's delicious but the name is off-putting.

Easy to make veggie with the crumbles and food for a week!

R1, that’s what us svelte geese call OP.

Op, this sounds like Babby Boomer food. Do different generations have different favorite foods?

No but I would.

I love meatloaf, especially the well done end pieces.

[quote]chicken and dumplings and tuna noodle casserole.

Those sound quite disgusting.

Meatloaf, however, can be good. I wouldn't order it randomly because I'm a bit fancy about food.

That said, I don't think I have had meatloaf in 20 or 25 years, at a time when some Americana foods enjoyed a revival, improved by attention to ingredients and technique.

Comfort food. Hits the spot.

I adore meatloaf and make it at least once per month. I like to add Hatch green chiles.

Of course! I have been making it for decades and have made a discovery. You can use all the fancy ingredients you want to but in the end, it always tastes like meatloaf! I have tried quality cuts of meat, and various combinations of meat and it always tastes the same more or less.

I've made it for decades, and a couple of years ago, I discovered Frank Bruni's mother's (Leslie) recipe. It's now my very favorite.

Boston Market has excellent meatloaf.

“Does anybody still eat MEATLOAF?”

To (almost) quote Meatloaf himself:

I eat anything for love, but I won't do that.

Related thread.

I love and eat meatloaf...delicious. Eldergay living in Los Angeles!

My favorite part of meat loaf is repurposing it. It can be tomorrow night's meatballs, salisbury steak, tacos, hamburgers, or crumbles on the salad. And, so tasty, too!

Down here it's mainly found in Soul food places and little mom and pop diners as the daily "special".

I make meatloaf about once a year, always when it is cold outside. I use a pound of ground beef and half pound of ground pork. I use regular bread crumbs and milk. I grate the onions so that the meatloaf doesn't fall apart when sliced. I have only one slice when it's hot out of the oven, sometimes with brown gravy.

My favorite thing is to slice the leftovers then brown in a cast iron skillet, so every piece is like the end pieces, and serve between sourdough toast with mayonnaise and dill pickle chips.

If my traiteur makes it I'll buy it and bake it. I know he puts in beef, veal and pork and its delicious and smells good baking with potatoes. I won't mix it up on my own anymore.

I love meatloaf! I use Joan Crawford's recipe, it's the best. I also add mushroom gravy.

It’s a geese inside a peeg. Like turducken.

^Oops, to R1.

I’m assuming his wife, OP.

Costco’s is pretty good as well (going off R15). I get it about once a month. It comes with a large side of mashed potatoes.

I haven’t eaten meat in almost 20 years, but I did love my mom’s meatloaf when I was growing up. One time she was making it and realized she didn’t have the ingredients for the tomato sauce, so she melted American cheese on it. Not a good combo. In my memory, I can’t really distinguish the taste from sloppy Joe’s that she made, but I’m sure they were totally different.

OP, what happened? People stopped going to covered dish suppers at church. That’s what happened!

I love meat loaf. The more tomatoes, the better.

Mom always said “don’t let your meat loaf”.

R28, it's been 15 meatless years for me but I remember my mom's meatloaf too. Hers was bland, which can easily be fixed -- it was the texture I objected to, though ground meat was OK in other forms (burgers, balls, sausages), just not the loaf. My dad loved it, hot with gravy or cold in sandwiches, and it was cheap so we had it fairly often when I was growing up. Don't miss it.

Thanks for sharing R32

I would gag if I tried to eat Meatloaf

Mom make a meatloaf with ground beef, cracker crumbs (to stretch it), ketchup, an egg and onion. The taste wasn't memorable and it fell apart when slicing it. But, it was fantastic in a cold sandwich.

His wife?

Now I want meatloaf for dinner because of this thread!

Gross, no never.

The milk part is gross. White folks put milk in everything I think.

My favorite meatloaf "hack" was when I substituted seafood cocktail sauce for the ketchup (both in the recipe and on top of the meatloaf).

Trader Joe's seafood cocktail sauce is the best; it has actual shreds of horseradish in it and isn't at all sweet.

I like meatloaf on occasion, but I really love meatloaf sandwiches! Chicken & dumplings is another perfect comfort food

I make it on occasion, mainly because I like meatloaf sandwiches. When I was a kid we used to get thinly sliced cold meatloaf at the deli counter, just like any other deli meat. It’s a shame that’s no longer the case.

Typing fat here, but all these suggestions, tips, and links have me "hongray!" I'm from the South, and meatloaf is very much a staple comfort food there. My mum rarely uses ketchup, except on top of her meatloaf. I remember once in the mid-90s, she wanted to be fancy (thanks to a magazine article, most likely 'Ladies' Home Journal') and she prepared the Sunday meatloaf inside a pumpkin. It was...something. Even she agreed it wasn't the greatest, but the bottom line is that I still ask her to make meatloaf whenever I go home to visit. And yes, it's always better as leftovers and as sandwiches...as many above have attested.

Side note: I've attempted air fryer meatloaf in silicone cupcake cups, and it was a disaster. I can't wait to make old-fashioned meatloaf again in a loaf pan.

The word "chicken" ended my interest in this OP's garbage cooking.

I love meatloaf. Bird doesn't belong.

A terrine with duck is lovely. But chicken in meatloaf? Pukeworthy.

I never had it growing up but Trader Joe’s makes good meatloaf

My mom used to make great meatloaf occasionally. I always found it meh when it was served hot for dinner or lunch, but cold meatloaf sandwiches with mayo the next day were amazing.

R23, the Crawford preparation demands whole hard boiled eggs, doesn’t it? Wish I could give you a Paul Hollywood handshake!

[quote]I can't wait to make old-fashioned meatloaf again in a loaf pan.

I am so glad someone told me to bake meatloaf freeform on a sheet pan rather than a loaf pan. It makes all the difference. Using a loaf pan, you're steaming the meat—not a good thing.

[quote] Does anybody still eat MEATLOAF?

I would eat anything for dinner, but I won't eat that.

[quote]If it's made right it's delicious but the name is off-putting.

Do you want it to be more euphemistically named? Because the name is an exact description of what it is. It's even made in a loaf pan. And it's meat. Does the name "chicken pie" also put you off?

Meatloaf and mashed potatoes with gravy - sooo good. Even a meatloaf sandwich is insanely good.

I can't believe some people have never had it. Although, to be fair, it isn't talked about much and not on menus anymore.

I've made meatloaf - usually beef and pork. But with true mirepoix - celery, carrot and onion. Or chopped cremini mushrooms and leeks with some fresh thyme.

So many recipes online are tomato-based. What's a good meatloaf recipe with brown gravy? Don't want the tang, want the brown.

I had avoided meatloaf for the better part of my life until I found a recipe that looked good. I made it and my mom liked it very much.

Mexicans aren’t much for meatloaf. We make albóndigas or picadillo or tacos with our ground beef.

I make it, usually with ground turkey and a lot of vegetables. I consider it a quasi-health food since I use lean turkey, onions, some tomato, finely chopped mushrooms and carrots instead of bread crumbs, spinach and lots of herbs. It's a good way to get lots of healthy stuff into every bite.

I’m literally eating a meatloaf sandwich as I type. It’s Hormel, so it only requires heating.

R56 You forgot to add, "Jealous, bitches?"

(And yes I am.)

My mom made meatloaf using Lipton onion soup mix. It was good. Gravy makes it very comforting.

We used to make hamburgers with that Lipton mix. They were pretty good.

Okay, R48, I am intrigued. How do you make meatloaf on a sheet pan?

mold it

r60

fyi

My partner's mom, a Boomer, still makes it for him, as if he enjoys it. He eats it, mashed potato "frosting" in a heart shaped pan, and all, because he loves her.

I would use a jelly roll pan with sides rather than a sheet pan, so the grease doesn’t drip off the sides.

I've never had meatloaf, but I've always wanted to.

Thanks R62! Using a broiler pan with the rack in makes a lot of sense.

R64, those are what I was talking about. I call them sheet pans. The ones without sides are cookie sheet pans.

R48

I love my mother's meatloaf recipe and make it a few times a year. 1/2 lb ground beef, 1/2 lb ground pork, finely chopped onions, breadcrumbs (Italian breadcrumbs are best), an egg as binder, ketchup (instead of tomato paste), a good amount of Worcestershire sauce, a bit of dijon mustard, and salt and pepper, topped lengthwise with strips of bacon (which adds a lot of flavor as it cooks, plus it keeps the meatloaf from getting dry). Last time I made meatloaf I added a bit of Weber gourmet burger seasoning and damn it was good.

I had an excellent meatloaf in an Irish pub once. Mouthwatering.

My mom always made the poverty version: too much crackers and ketchup. And finely-chopped celery, which I hate.

What a coincidence....this just arrived in my email inbox:

Ingredients • 1 tablespoon butter • 1/4 cup minced onion • 2 cloves garlic, minced • 1  1/2 teaspoons salt • 1  1/2 teaspoons freshly ground black pepper • 2 pounds extra-lean ground beef • 3 slices bread, toasted and crumbled • 7 buttery round crackers, crushed • 1 egg, lightly beaten • 3  1/2 tablespoons sour cream • 1 1/2 tablespoons Worcestershire sauce • 1 (15 ounce) can tomato sauce, divided • 1/4 cup milk (Optional) • 3 tablespoons ketchup

Directions Step 1 Begin by preheating your oven to 350 degrees F.

Step 2 In a large skillet over medium heat, melt the butter and cook the chopped onion and garlic until the onion turns translucent and the garlic is fragrant. Turn off the heat, and season with salt and pepper.

Step 3 In a large mixing bowl, combine the sauteed onion and garlic with the beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Add the milk about a tablespoon at a time until the consistency is moist but not saturated. Place in a loaf pan to prepare for baking.

Step 4 After 40 minutes of baking uncovered, increase your oven to 400 degrees F. Continue baking the meatloaf another 15 minutes or so, or until the internal temperature reaches 160 F.

Step 5 In a mixing bowl, combine the remaining tomato sauce and ketchup. Pour over the top of the meatloaf, and do one final bake for another 10 minutes.

bacon makes meatloaf a true American fat ass delight. too delicious.

Me Float

When I got old enough, my mom would have me help her make it. She sometimes used saltines instead of breadcrumbs. She would put them in a big plastic bag with seasoning and have me smash them into crumbs with a rolling pin. After she cracked the egg into the final mixture (meat, crumbs, onions, spices, Worcestershire sauce), she'd let me smoosh it all together with my hands. As a vegetarian, it sounds kind of gross to me now.

This thread makes me realize I miss my mom more than I do meatloaf!

I make little mini Asian versions these days, with panko, egg, parsley, garlic, ginger, soy sauce and some sriracha in the meat, and a sauce made of gochujang, rice wine vinegar, garlic, ginger, sesame oil, and a little brown sugar and Chinese mustard. I once accidentally put some ketchup in it and it was fine, I think because the gochujang is similar to ketchup.

The American version I made was meat, breadcrumbs, eggs, parsley, celery seed, minced onion, salt and pepper, and the topping was ketchup, dry mustard, brown sugar, and Worcestershire.

Didn’t Judy Garland have a meatloaf recipe?

OP, I'm sure your momma's meatloaf was delicious, but I have a feeling that she didn't spend a whole lot of time worrying about using panko bread crumbs and a fresh-laid egg.

I made meatloaf for French people some years ago. I told them what it was, described it, yet none of the frenchies understood what I was making. When I served it, they were all, "Oh - pâté!" Then a discussion ensued about how they believed Americans didn't eat pâté.

I’ve suffered through Salmon loaf, but the story is five paragraphs long and it’s as boring as the dish.

I hope cheerfully sundowning OP graciously serves momma’s freshly ground three-animal loaf with savory brown gravy, crisp garden veggies, fluffy whip [sic] potatoes, and oven-fresh rolls with rich creamery butter.

I LOVE meatloaf. I had this really hot white trash boyfriend when I was in college who moved to LA from a small flyover town with 1 traffic light to be a star. He was actually a great bf. His mom would come and make the Roseanne meatloaf with cornflakes as filler or texture. She would also make biscuits out of a can and instant garlic mashed potatoes. I am literally salivating about this more than the ex's huge meaty cock.

R64 I use a loaf tin and my fear is that the grease is trapped at the bottom. I may buy Low-fat Beef Mince but you can't avoid the beef fat.

They serve it for lunch at the hospital cafeteria and it's pretty good. (I work at the adjacent campus)

Also like chicken and dumplings and tuna noodle casserole, OP. Used to get chicken and dumplings at Cracker Barrel when visiting my parents years ago.

P.S. Didn't like it when my mother put green bell pepper in meatloaf but my father liked it and she put it in way too many other things, as well.

[quote] But chicken in meatloaf?

Try veal.

I make lentil loaf. Looks like meatloaf but healthier.

[quote]I make lentil loaf. Looks like meatloaf but healthier.

And tastes like a sofa cushion.

[quote]Does anybody still eat MEATLOAF?

Does anyone still wear a HAT?

They make an excellent Turkey Meatloaf at the Westside Market here on the both the upper and lower West Side Manhattan. It's a weekly staple for me because while I don't mind cooking, I absolutely detest cleaning the kitchen. A few fresh vegetables to cook as sides and good to go for me.

I love soul food-ish food. Meatloaf, fried chicken, mashed potatoes, corn bread, biscuits ,etc. It's so good and tasty, but it's so bad for you. This is why everyone in the midwest is fat. They eat like this all the time, not just as a cheat meal.

A well made meat or turkey loaf with fresh ingredients is not bad for you, in fact it has all the potential to be quite healthy. Don't just stink the thing up with cheap carb fillers or worse.

My parents do a few times a year. I’ve always hated it even when i ate meat.

I absolutely hate ground turkey as a beef substitute.

My theory is that people who grew up being served this kind of food don't cook. They often eat out and get a lot of takeout and pre-made convenience food. Basing this on my two sisters, one of whom has a well-equipped McMansion kitchen but only uses it to make desserts, the other of whom thinks that a recipe requiring one to clean and chop vegetables is "too much work."

My mom's meatloaf, which is very white-trash basic, is what I request when I arrive back home, jet-lagged. I learned to make chicken and dumplings on my own and eat it when I feel like something hearty and comforting.

That's a rather tender subject, OP. Another slice, anyone?

[quote] My theory is that people who grew up being served this kind of food don't cook. They often eat out and get a lot of takeout and pre-made convenience food.

My mom served us meatloaf and my siblings and I all cook. I cook about 75% of what I eat.

Meatloaf is just ground meat, a little bit of bread crumbs, an egg, and some vegetables. Is it high-end? No. So what, though.

Instead of ketchup or tomato sauce on top, in my family, we spread tomato paste on top and let it brown. It is so rich and flavorful.

R43 here...unsurprisingly, many of these comments are from self-hating, cliche, formerly white trash DL'ers who will never admit over their dead body that they grew up in a home where meatloaf was lovingly prepared and consumed. Get the fuck over yourselves.

The reason I use a loaf pan is because the loaf pan I use has grease drainage holes in it...all the grease drains out onto the jelly roll sheet, and I have a nice, lean meatloaf. Some of you old queens need to get off your prancy high horse and enjoy the meatloaf of your own mother's recipe and your own youth, before you are resigned to eating it bland and flavourless in the retirement home.

Yes, because some of us are poor.

I love it.

I regret abandoning my old spatterware loaf pan - my meatloaf came out of that smoothly floating on a half inch of grease.

I eat it, but not out at restaurants. I can't eat meatloaf, turkey meatloaf or meatballs or chili unless I know who's cooking them. I only eat meatloaf, meatballs, turkey meatloaf or chili unless it's prepared by my mother, my partner's mother, my college roommate's mother or by my elderly neighbor.

Lots of sauce, lots of vegetables.

Do you always carry a tri-fold laminated chart with you to remember whose meat you can eat, R101?

[quote] ... fluffy whip [sic] potatoes ...

Yes, R79 -- and there's another lost letter D in R97's post: "... many of these comments are from self-hating, cliche, formerly white trash DL'ers ..."

At least R43 gets it right: "... old-fashioned meatloaf ...".

[quote]... fluffy whip [sic] potatoes ...

Is this made by combining mashed potatoes and Cool Whip?

I like the idea of pan-frying a slice, to give it a crust on the sides. Otherwise, the texture can be somewhat uniform.

[quote]Is this made by combining mashed potatoes and Cool Whip?

Déclassé! A true Datalounger would use freshly whipped whip cream in their field-fresh Idaho russets while the aspirant would eat fresh-dig Idaho mash pomme deters. The one you really have to watch out for is the Datalounger who swears by Sandra Lee’s masher recipe, which uses canned potatoes.

Don’t make me explain how ice coffee works.

Meatloaf is so bland, I cannot understand the huge affection for it.

Meatloaf can be bland, but not all meatloaf is bland.

[quote]Meatloaf is so bland, I cannot understand the huge affection for it.

So are many Americans.

I liked his music, but I'd never want to eat him. He just seems....unclean.

Yes, I love meatloaf. However, the meatloaf I eat doesn’t look anything like that disgusting dry ass meatloaf in OP’s picture. I make sure the sauce is smothered entirely all over. Also, I only eat homemade meatloaf. I would never order it at a restaurant.

I love meatloaf. Frank Bruni wrote a book a few years ago with many meatloaf recipes.

I have a collection of recipes written on index cards from a Great Aunt. The recipes were written out in the fifties, sixties, and early seventies. One recipe was for meatloaf (ground beef and ground pork) with crushed Ritz crackers. It was really good!

I can make a great meatloaf...I learned from my grandmother.

Cold meatloaf sandwiches are delicious.

R112, Have you made his mother’s meatloaf? It’s my new favorite.

[quote]One recipe was for meatloaf (ground beef and ground pork) with crushed Ritz crackers. It was really good!

R112 I love my mom's meatloaf. She used bread crumbs as filler; I know someone who uses crushed Goldfish! I agree beef and pork are the best combination although ground turkey in place of beef will cut down on the fat.

Ha@r77

I’m inspired to make a free-form meatloaf, encase it in a thick layer of mushroom duxelles, cover it all will a coat of pastry and bake it like a Beef Wellington.

Meatloaf is a satisfying meal, only need a skinny slice served with vegetables to feel full.

I love chicken and dumplings but never made it because I didn't want to go to all the trouble of making the dumplings, then I found out you can use Grands Biscuits from a can. You just open the can cut them up in to quarter size of the biscuit. IMHO they are just as good as making your own and so much easier.

I am sure this will make the gourmet cooks here shudder but I like it and that is all that matters.

Dumplings is the quickest and easiest recipe on the Bisquik box and they turn out wonderful.

[quote] I found out you can use Grands Biscuits from a can.

Except those aren’t dumplings.

'wich Craft in Manhattan used to have a terrific meatloaf sandwich. The tomato "relish' was delicious. Now they just make avocado toast.

The Ivy used to have this insane, authentic no frills meatloaf and mashed potatoes that I loved!!!! They no longer have it, which is a shame. I like when the sauce is kind of baked on and slightly crispy. Mashed potatoes are a must. I love white trash food and I did not grow up with it, but I have the trashiest taste buds of everyone and I freely admit it. I even like instant mashed potatoes!

I don't think I like meatloaf but I haven't had it since I was a child. My 'mother' hated cooking and hated being a mother so dinners were shitty and basic. She would mush chopped. raw onions and maybe a green pepper in cheap hamburger and add an egg and the crumbled up ends of a loaf of cheap bread. Into the oven to swim in grease and served with the onions still half raw.

I would probably enjoy a normal one with mushroom gravy but I would never make it or chance buying it.

The last time I had meatloaf was at the Stinking Rose restaurant in SF 20 years ago. It was the best dish of the items that my friends and I ordered that night.

Was it too garlicy though?

[quote] Meatloaf is a satisfying meal, only need a skinny slice served with vegetables to feel full.

That's not how to eat meatloaf.

Whenever meatloaf is requested I make a Greek version that is more like a meat "roll", more like a log, with hardboiled eggs in it. Whole ones. You roll it into a cylinder with parchment, bake it off, make a tomato sauce on the stove, remove it from the parchment, cover with the sauce and then bake it until its done.

What happens if you just bake it instead of baking it off?

Certainly.

The best meatloaf is simple without a lot of crap in it. Hamburger (use 93% lean if you don't want it greasy), soft bread crumbs (or dry bread crumbs if you prefer), chopped onions, 1 egg, splash of milk, salt, pepper, toss very lightly, don't mix it too much, or it will be tough. Put it lightly in a greased loaf pan, bake in a 400 degree oven for 40-45 min or until done.

[quote] What happens if you just bake it instead of baking it off?

Actually, you should oven-roast it. Roasting is better than baking and baking off.

What about roasting it off?

Roasting it off is another excellent option.

I love meatloaf, especially the second day when I make a sandwich out if it. I use half beef and half pork, and shape it into a loaf, then put it on a broiler pan so the grease drips off. I use bits of crackers in it and onion, sometimes mushrooms. I usually just make it up as I go along for seasoning.

Sometimes, the crackers or bread are used to stretch the meatloaf, but they're really used so that the meatloaf isn't so dense, like an overcooked hamburger.

The way I love to eat my meatloaf is to take it out to the car and eat it by the dashboard light.

milk in a meatloaf recipe is definitely not kosher!

It repeats on me!

Yes, half pork and half beef is a must and bacon on top really ups the flavor.

I sauté my chopped onions (and sometimes mushrooms) before I add them to the meat mixture...I don't like chunks of barely cooked onion in the meat loaf....nasty and acidic.

The topping is always the ketchup/mustard/brown sugar combo you put on about 10 minutes before the end.

Sometimes I use bread crumbs and sometimes cracker crumbs.

There are very few things better than a cold meat loaf sandwich the following day.

I always enjoyed this meal when Mom made it, but she was a great cook and really knew how to season things. I enjoyed the ketchup on top being almost browned and she used bread slices, green peppers, onions, egg, allspice - never in a loaf pan so that all sides got nicely browned. Always with homemade mashed potatoes and usually peas and carrots. It was the ultimate comfort food. Both she and my dad were great cooks and made foods from all cultures: cannelloni, Szechuan dishes, Greek, South American and a few British dishes. I was so lucky with the food I was served growing up. All fresh, homemade fare with vegetables and fruits from our huge garden.

[quote]Meatloaf is so bland, I cannot understand the huge affection for it.

R107, there's no reason for meatloaf to be bland unless someone makes it that way.

My own meatloaf recipe is descended from my mom's, but I've innovated considerably from her version of it.

2 lbs Ground Beef, preferably lean

1 16oz package Owens Hot Sausage

1 medium White Onion, diced

1 Green Bell Pepper, diced

2 tablespoons Minced Garlic

4 eggs

2 tablespoons beef broth powder (Knorrs)

1 tsp black pepper

1 16oz can Tomato Paste

¼ cup Worcestershire Sauce

1½ tsp Ground Celery Seed

1 tsp Yellow Mustard Powder

2 cups Old Fashioned Oats

Ketchup

Heinz 57 Steak Sauce

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In a large mixing bowl, combine the ingredients, mixing with your hands (yes, it's kind of distasteful, but hands wash). Divide up into eight mini-loaves, each about softball size, oval-shaped, and place on an oven broiler pan (the underpan will catch the grease). Top each mini-loaf with a mixture of ketchup and Heinz 57 Steak Sauce. Heat the oven to 400°, and bake for 45 minutes to an hour. The sauce on the tops should be slightly blackened.

Serve with your best mashed potatoes, and green beans cooked with bacon (I like Italian cut).

The measurements here are approximate; I've been making this recipe for years, and it's always been something I just throw together. So it was a little difficult to quantify exactly what I put into it by exact measurements. But this ought to be pretty close.

^^ Sorry, that should be a 12oz can of Tomato Paste.

[quote]a log, with hardboiled eggs in it

Joan Crawford's meatloaf has an egg in it and it looks hideous.

I don't like it with pork, I don't know why you all use it. I also don't like ketchup so I never use it. Plain meatloaf has good flavor, you just have to use fresh (rather than frozen) hamburger, for good flavor - and if you reheat it, do it in a frying pan, it's delicious. Use some meat gravy to put on it later, if you want Just use a good packagaed gravy. If you turn your nose up at that, remember it's no worse than what ketchup is.

Joan's meatloaf recipe. It contains lots and lots of meat!

I can imagine what Joan's shit smelled like after that meal.

It serves 10, R146. When cooked, it would be about 1/3 lb per person, which is reasonable for a main course. People had families back then, and they ate leftovers.

Meat load? It sounds like something The Poors would eat.

I'm going to buy the ingredients for Leslie Bruni's meatloaf r14 r112 and make it tomorrow. Plus mashed potatoes and peas. Maybe asparagus.

[quote]The milk part is gross. White folks put milk in everything I think.

Thanks for the casual racism.

R150, make some gravy, with mushrooms, if possible.

I don’t use regular milk I use Carnation Evaporated Milk, from contented cows.

Martha Stewart's Chipotle-Glazed Turkey Meatloaf has been my go-to meatloaf recipe for years. (I don't bake it in a pan, though; I put the free-form loaf on a foil-lined sheet pan so the fat can drain away.) Truth be told, I make it just so I can have leftover meatloaf sandwiches on toasted sourdough bread with crisp romaine the next day.

Polpettone al forno con patate!

[quote]Truth be told, I make it just so I can have leftover meatloaf sandwiches on toasted sourdough bread with crisp romaine the next day.

Would that be "garden-fresh crisp romaine"?

"Crisp" romaine is not to be confused with a "wilted" green. If "baby" is not specified, then the green is a fully-matured, adult green. "Garden-fresh" is not specific enough. You must state "local." If "local" is not specified, then that means whatever comes from a chain supermarket.

If it's an egg, then "farm" would be the word to describe the egg.

I'm trying to keep up, as well, R156. I hope this helps.

It did help, R157. Thank you.

I won’t eat just any baby greens. They have to be tender baby greens.

Is your name Hillary?

That's Mrs. Meatloaf to you sir!

I love meatloaf and make it every month or two. After trying many recipes, I find old-school ketchup-topped Liption onion soup mom-style meatloaf to be the most satisfying.

Although it isn't something I normally order when dining out, the best meatloaf I've ever had is from a restaurant in Kauai. It's made with local grass-fed beef and Hawaiian mushrooms.

Are you sure they weren't earthy, umami-rich Hawaiian mushrooms?

^^^ …from volcanic soil.

[quote]Does anybody still eat MEATLOAF?

Still eat it?

My children love it - all six of them!

And our housekeeper Alice makes a mean meatloaf!

Bruni's recipe is pork free. No milk.

Dammit she did put milk in that recipe!!! R166

Blech !

R118, I made Meatloaf en Croute once (without the mushrooms), aka Meatloaf Wellington, and it was good! I must have seen the recipe somewhere because I wasn't a sufficiently experienced cook to have thought of it on my own. I was surprised that it turned out well but it wasn't really difficult.

Why does the Bruni meatloaf include both slices of bread and breadcrumbs?

Maybe b/c bread crumbs are dry and bread slices are moist.

I'm kind of new to this computer game, but I've got to say

We Bradys LOVE Milk AND Meatloaf!

Almost as much as we love shag carpet and bell bottoms!

Without pork it's dry. If you want all beef, eat a hamburger.

I refuse to eat pork and beef mixture. Gravy corrects dryness.

R172 Mine is all beef and not dry.

[quote]Mine is all beef and not dry.

Despite all the MARY! reactions, the reason that some recipes call for using milk in meatloaf is that it soaks the bread crumbs and adds necessary moisture.

R175 Exactly, between the milk and Worcestershire sauce mine has enough moisture. I don't use bread crumbs though, I use crushed saltines.

Milk is to keep the moistness. I have never put pork in, strictly beef.

"Madge, how do you keep your meatloaf so moist?"

"You're soaking in it."

Adding milk and bread serves the same purpose as a panade, only without the premixing.

I am a seasoned and good cook. One trick I used when making meatloaf is this: after chopping the onion, put it in a microwave safe plate and microwave till the onions are softened - 1 min should do it. To the person whose meatloaf dropped apart. Put some dry bread crumbs in the mix and the egg will bond with it and keep the meatloaf from falling apart - use around 1/2 cup of BC.

I add water to mine instead of soaking breadcrumbs in milk.

[quote]Does anybody still eat MEATLOAF?

Who has leftovers for meatloaf?

[quote] I am a seasoned and good cook. One trick I used when making meatloaf is this: after chopping the onion, put it in a microwave safe plate and microwave till the onions are softened - 1 min should do it.

Sounds good, R180. My trick is to caramelize onions, always, even if the recipe doesn't call for it. It takes a long time, but it's not very active. You can definitely do something else while it's happening.

Sure are a lot of Tracy Treyfs on this site. If you don't want veal or pork or milk, try adding 2 or 3 tsp powdered (beef or fish) gelatin to your mixture. It will help with the umami, moisture, blah blah.

Today we were driving back to PA from VT, and stopped near Rochester to spend the night. I had a meatloaf with brown gravy dinner at an old-school style diner. It was wonderful! Jealous, bitches?

Was it artisanal brown gravy, R185?

We still do!!!!!!

Having a craving for a plate of meatloaf w/ mashed potatoes and brown gravy and I don't even eat red neat anymore!

Anyone who says neat has got to go.

Meat, baby, meats.

[quote] We Bradys LOVE Milk AND Meatloaf!

And pork chops and applesauce.

Isn't that swell?!

Don't worry, you're not.

R53: If you use 80/20 ground beef the rendered fat can be used to make a roux. Then stir in some water or stock and voila, gravy.

It makes me burp something fierce!

R194 It's probably undercooked onions making you burp. I sauté my onions on the stove (along with mushrooms if I'm adding them to my meatloaf) and soften them up/cook out that acidity before adding them to the rest of the loaf mixture.

I'm loving the resurgence of the meatloaf threads, especially since this isn't the Sandra Lee Looks Like Sickness Soupy Gloopy Meatloaf thread.

R142 Dragon, once again, I'd make another of your recipes, as I'm a huge fan of Heinz 57. BTW, your burgers sounded good with it as well. I usually use it for Pork or Veal schnitzel, Pork Chops, and grilled chicken, in lieu of traditional American BBQ sauce. I can't get enough of the Malt Vinegar flavour. It's as if Brown Sauce, Ketchup, and Worcestershire sauce had a baby. I've never actually used it on steak though.

I always make a brown gravy with the drippings, and use a combo of either beef mince and veal, or pork and beef mince. I go for the leaner beef when I incorporate pork. Otherwise I use Chuck or Brisket mince for the veal. I prefer 3/4 beef to 1/4 pork, 50/50 beef mince to veal. I always add Duxelles, and carmalised onions or shallots, and sometimes mirepoix, either toasted Kasha, or Matzo Meal. I find the Matzo Meal gives more of a Salisbury Steak flavour for some reason. If you want to experiment with different textures, Matzo Farfel works very well with Duxelles. Cracker crumbs are good as well, more flavour than breadcrumbs. I do not incorporate milk, or ketchup.

I add some Maggi, Worcestershire, and dried or fresh Thyme, Freshly grated pepper, and augment my gravy with Better Than Bouillion paste. Sometimes I add a bit of red wine to my gravy. I find the key to a good stick together loaf is ensuring all veg, mirepoix, duxelles have completely cooked and sweated out all their excess moisture, otherwise they separate when baked. .

I like to serve with green beans, mash, and corn. A really good gravy elevates the dish IMHO. If you don't want to buy Maggi, you can easily substitute a bit of Soy Sauce. I don't use any other salt, or seasonings which contain salt. Only the Wocester & Maggi in the meat mix. If I happen to have Beef Demi Glace, I add it instead of the Better Than Bouillion for my gravy. The Williams-Sonoma product is excellent BTW.

Thanks, R196. When meatloaf came up yet again here on the DL, I went looking for my recipe post and couldn't find it; I'd lost track of this thread. Thank you for finding it.

Your meatloaf sounds delicious.

White folks put milk in everything

I use any kind of vegetarian ground beef, and then add sauteed onion and mushroom, roasted garlic, along with minced broccoli, Worcester sauce, and A-1 steak sauce. Sometimes I will add an egg and panko bread crumbs, but not always.

R197 YW Dragon, and thanks for posting it. 🍴😋

My friend had this meatloaf at Monty's Blue Plate Diner in Madison, Wisconsin and was so impressed that we had to track down the recipe and make it.. It makes 2 1/2 loaves so cut it in half if that's too much for you. This is great the first night you make it and it does not require a glaze to be moist and flavorful.. The chopped veggies are sautéed, which makes a difference.

Salmon loaf out of canned sockeye is abysmal but great if you fry it as patties in a cast iron pan. Either serve as a burger on a bum with a dijon slaw or top with a yoghurt, dill, cucumber sauce,

Martha's turkey meat loaf is on the right track. Turkey loaf needs a ton of seasoning to make it flavorful and shredded veggies or green apple to make it moist.