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Originally Posted by jbj137
(Post 7281373)
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*** I use Tartan's receipe but use Pepperidge Farm Herb Stuffiing mix for the bread crumbs. *** *** add some Worchestershire sauce too. *** *** adds a lot of extra zip. *** me too...... |
Meatloaf
1½ pounds lean Hamburger 1 pound lean Sausage 2 Eggs 1 Carrot chopped fine 1 medium Onion, chopped ¼ cup Ketchup ½ cup Milk 1 cup Oatmeal 1 teaspoon Salt ½ teaspoon Thyme ½ teaspoon Marjoram ½ teaspoon Ground Pepper ½ teaspoon Rosemary Preheat oven to 350 degrees. In a large bowl, combine ingredients. Mix well. Place in a 9 x 5 x 3 inch loaf pan. Bake for 2 hours. Let cool for 15 minutes. Carefully turn loaf out onto a serving platter. |
arrgh.. I am hungry thank for recipes
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Originally Posted by Tartan
(Post 7281284)
I use lean ground beef and add a small grated onion ( or half a larger one) 1 beaten egg, 1/4 cup Heinz ketchup and enough fine bread crumbs to make a nice loaf. After the loaf is in the oven container I mix a little water with another 1/4 cup ketchup to cover the top and bake.
I like my meatloaf fairly solid so leftovers can be sliced the next day for sandwiches. |
Momma made her's with 1/2 pound Hamburg, 1/4 pound Ground Pork and 1/8 pound ground Turkery. She mixed all 3 together so no-one could see one meat from the other. Then she added the large package of Meatloaf mix seasoning's and 1/2 cuop crumbled crackers with 1 medium fine diced white onion. She placed it in 2 loaf pans and baked until done--about 1 hour. Took it out and poured a catusup, mustard & salad dressing (Mayo-type) mix on top and returned it to the oven for 5 minutes . Served with sweet potatoes and corn-on-the-cob.
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I realize that your post is quite old, but I am just getting back to reading The Forum again.
What gives meatloaf that meaty flavor is fat and umami. I hope I spelled that correctly. When using 93% hamburger you are getting rid of all of the flavor. Using a higher fat content in meatloaf, like 83%, you are putting in more flavor. You can get rid of the fat when it is baking by putting it on a rack to drain the fat as it cooks. Additionally, mushrooms have a lot of umami flavor. I like Ina Garten's mushroom turkey recipe. https://www.foodnetwork.com/recipes/...eatloaf-recipe It makes a big meatloaf, but you can freeze it. My husband, who is a very picky eater, doesn't even realize that it is not made with hamburger. Of course, I would never tell him. The meatloaf is quite flavorful. By the way, Trader Joes had a seasoning called MULTIPURPOSE UMAMI SEASONING BLEND. |
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