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Meatloaf

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TasunkaWitko View Drop Down
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    Posted: 15 December 2011 at 09:57
I made this some time ago, but didn't get around to posting it until now. Ann's request reminded me to "get 'er done!" Big smile
 
There are a million meatloaf recipes, and almost everyone has their favourite. If you have one, share it here! If not, this one is worth a try.
 
This recipe is one that my wife brought to our family from her childhood, and it is definitely a good one that will never fail. I've tweaked around with it a little bit, and will note those tweaks below, but they aren't necessary for a great meatloaf.
 
Here's a shot of what you need:
 
 
For this preparation, we used three pounds of our good, local beef, a large onion, a large can of vegetable beef soup, bread crumbs (toasted and torn bread also works well, as does oatmeal or crushed crackers), 3 eggs, bacon and - the secret ingredient - Worcestershire sauce.
 
Not pictured are salt, pepper, catsup and optional cheese.
 
Pretty easy stuff, right?
 
First, chop your onion:
 
 
Big, small, in-between, chop it to a consistency that you like.
 
Next, you have a choice - you can simply make the meatloaf and top it with bacon strips (good), or you can cut up some bacon and put it in the meatloaf as well, reserving a few strips for topping if you like (really good). I chose to cut up some bacon:
 
 
And render out most of the fat:
 
 
In order to add a smokey goodness throughout the meatloaf.
 
Next, you have another choice - you can simply work the onions into the meatloaf (just fine) or you can carmelise them first and let them cool a bit before adding them to the meatloaf:
 
 
This step, in my opinion, takes it up another notch, but like the bacon step above, it is not necessary.
 
From here, it's a piece of cake - add the soup, eggs, salt and pepper (to taste) to the gound beef:
 
 
Also bread crumbs and Worcestershire sauce:
 
 
The amount of bread crumbs you add is rather subjective. I'd say at least a half-cup per pound; a lot of recipes i see call for a cup per pound, but when we try this, the meatloaf seems pretty dry - it could be because our good, local beef tends to be much leaner than most. If there are no breadcrumbs handy, then simply toast a comparable amount of bread and tear the slices into cubes - our use cracker crumbs, or oatmeal. Use enough so that it looks like your meatloaf is binding well, I'd say.
 
For the Worcestershire sauce, add an amount that is "to taste;" I'd prefer 2 tablespoons per pound, but start with 1 tablespoon per pound and go from there.
 
Anyway, mix it all together very thoroughly:
 
 
A wooden spoon is fine, but to be honest, there is no substitute for getting your hands in there and doing it right.
 
Next, add in your onions and, if you choose, bacon:
 
 
And continue mixing until it is all in there and all distributed. Some people like it to be mixed very vigorously, beaten until the meatloaf mixture is almost fluffy. I tend to like it this way, but it's not for everyone. Others prefer it to be as loosely-mixed as is possible. It's up to you!
 
Sometimes we add some catsup and/or shredded cheddar cheese at this point, say half a cup per pound of meat - but it is another one of those things that isn't necessary.
 
For this preparation, i chose to make the meatloaf in our cast-iron skillet, pressing the ground beef mixture into the bottom of a large "popcorn" bowl and turning it out onto the cast iron:
 
 
Looks pretty good, I'd say!
 
If you didn't add bacon into the actual meatloaf, then go ahead and lay a few strips on top now. Heck, even if you did add bacon to the actual meatloaf, you can go ahead and lay a few strips on top now, if you want. Also, a lot of times people like to cover the top with catsup and/or cheese. this is all ruled by personal preference or whim. For this preparation, I chose not to add bacon, catsup or cheese.
 
Now, just slip the pan into a pre-heated, 350-degree oven and bake the meatloaf to your preferred done-ness. There are a lot of factors here, but if you use 20 minutes per pound as a base, you will get a good estimate. As I recall, this particular meatloaf took about an hour and 15 minutes:
 
 
How's THAT looking?
 
Give it 7 or 10 minutes to rest, then cut it into wedges and serve it up:
 
 
The beautiful Mrs. Tas likes to add catsup to hers when it is served, and I usually will too, if there isn't already some on top.
 
That's about it ~ as you can see, you can take the "basic" recipe and go in several directions with it; also, you can add just about anything you want to it of course, or make substitutions. If there are no breadcrumbs handy, then simply toast a comparable amount of bread and tear the slices into cubes - our use cracker crumbs, or oatmeal. One variation I like is to use cream of mushroom soup and oatmeal in place of vegetable soup and bread crumbs. When I do this, I usually also add a package of lipton onion soup, eliminating any added salt.
 
Thanks for looking - I hope you like it if you give it a try. Feel free to share your meatloaf recipes here!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote The Farmer's Wife Quote  Post ReplyReply Direct Link To This Post Posted: 15 December 2011 at 15:22
Ah, looks great Ron!  And thank you, once again, for the awesome dinner idea!  I am notoriously lacking in meatloaf making skills, so your instructions are very helpful.  I know, must sound crazy, but I've never been very good at making this.  Thanks for posting!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 15 December 2011 at 15:29

oh. my. golly.

.......
 
Wink
 
i'm speechless - of all the things that are to be made in this world, i would never have guessed that THIS would be one that you would ever have trouble with!
 
but, since you do, this might be a good chance to make a good one. the best thing about the recipe above is that you can add or not add just about anything, according to the family's tastes. there is a lot of room for leeway with the catsup, cheese and even the bacon, and any or all of those can be used or not used. the vegetable soup works pretty well, giving a flavour punch and also, for me, some little pockets of goodness with the potatoes.
 
give it a try, and feel free to play around with it if you want ~ the recipe above is just a base-line and when we make it we often vary it here and there!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote The Farmer's Wife Quote  Post ReplyReply Direct Link To This Post Posted: 15 December 2011 at 16:23
Yeah I knew you would like that!  I can make a mean grilled burger though, let me tell ya.  :)  Gonna try out this meatloaf and let you know how it goes over with the family.  I'm sure they will approve!  :)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Aspen Hill Quote  Post ReplyReply Direct Link To This Post Posted: 17 December 2011 at 08:00
This looks awesome!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 19 December 2011 at 17:51
Ron,

This is very similar to a hamburger steak that has been made in our family for ages except we don't add the soup or bacon and when it is browned on both sides and almost done a large can of tomato sauce is poured over it and it is then covered and simmered until done.  I didn't know anyone else's family ever cooked these in a large iron skillet and now I see that we are not alone.  Very cool!Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 December 2011 at 17:54
oh, man, andy - that sounds good! you might have to show us how it's done, and i'm still looking forward to seeing those pork chop sandwiches, too!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Boilermaker Quote  Post ReplyReply Direct Link To This Post Posted: 20 December 2011 at 07:57
Ok.  We need to do Indiana pork tenderloin sandwiches this weekend on Christmas Eve.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 03 January 2012 at 12:37
did they get made? (he asked, oh, so eagerly.....)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Aspen Hill Quote  Post ReplyReply Direct Link To This Post Posted: 20 January 2012 at 14:53
OK, I am making meat loaf tonight.  Using meat hand ground from a fallow deer taken at an estate hunt last year in Maine.  Off to sautee some onions.....
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 20 January 2012 at 14:58
good luck, sounds like it's going to be good! i made this on monday night. everything was as above, except i ended up using crushed crackers rather than bread crumbs - i used a little too much cracked black pepper (the ground stuff in a can might be better for this), but other than that it was probably the best i've made. a potato masher works really well for getting everything mixed up and distributed, then vigorous stirring with a wooden spoon. i know some folks prefer to mix by hand and be really gentle with it, but my experience is that the stuff doesn't get distributed as well and you end up with clumps of ground meat with none of the goodness.....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Aspen Hill Quote  Post ReplyReply Direct Link To This Post Posted: 20 January 2012 at 16:49
It smells good so far! I used my Dutch oven as the amount of mix was too much for a bread loaf pan.  It will be ready in about 20 minutes.  I'll go to the Meats forum to post my recipe....
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2012 at 13:58
I havenĀ“t had great meatloaf in a really long time ... and when I had noticed this recipe which is similar to the Italian style my paternal grandmom  made, this recipe has certainly proved to be enticing. Thanks for posting. Margherite used to use Bolognese sauce instead of Campbells. I shall use Bolognese which I make from scratch and have extra jars at all times. This has the sausage meat piquant and sweet, ground beef and ground pork ... so it should comeout wonderfully too.
*** I live in Madrid and travel frequently to Italia, so I do not have too much access to Campbells.
Thanks for posting again,
Mar Cintrano
 
 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 12 February 2012 at 14:34
margi - your modifications sound like they will really make for a nice meatloaf with an italian twist. if you're able to make it, let us know how it goes!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2012 at 12:36
I shall be preparing Italian Style Meatloaf not this weekend, 17th - 19th however, the following weel. I shall post the results. Tomorrow we are taking a drive to Porto, Portugal wine country. So, I shall be seeking out some Portuguese cod fish recipes ... Have nice wkend.
 
I have an Android Tablet Cellular with Internet and cell phone --- so I shall follow up with the Community ---
Margi.   
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 16 February 2012 at 12:40
One thing about Meatloaf, is that it had been the Blue Plate Special of all major diners for years.
Also, truckdrivers who ride the trailers across the USA ... They love a road side diner meatloaf ...
I do not know anybody who dislikes meatloaf --- in one form or another, even non meat eaters like the idea; thus,  turkey meatloaf or chick pea loaf, similar to a Falafal ...  
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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