Meatleauf au lefteauvers

jmm1951 said:

Meatloaf is one of those things that can be made a hundred different
ways, depending on what you have laying around. Made one today that
turned out pretty good.

Essential ingredients:

1 lb ground beef

Not possible to make a meat loaf from just one pound of meat... that's
simply a large burger.

Sheldon

Sheldon said:

Quoted message said:

Essential ingredients:

1 lb ground beef

Not possible to make a meat loaf from just one pound of meat... that's
simply a large burger.

That's interesting. I often make meat loaf with one pound of meat, and they
are delicious.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sheldon said:

Quoted message said:

Essential ingredients:

1 lb ground beef

Not possible to make a meat loaf from just one pound of meat... that's
simply a large burger.

That's interesting. I often make meat loaf with one pound of meat, and
they
are delicious.

I make meatloaf with less than a pound of meat. There are only two of us
and even with less than a pound of meat it'll feed us twice.

Ms P

Sheldon said:

jmm1951wrote:

Quoted message said:

Meatloaf is one of those things that can be made a hundred different
ways, depending on what you have laying around. Made one today that
turned out pretty good.

Quoted message said:

Essential ingredients:

Quoted message said:

1 lb ground beef

Not possible to make a meat loaf from just one pound of meat... that's
simply a large burger.

Sheldon

Obviously you make make it with any amount of meat you want and scale
the other ingredients. However, the addition of non meat ingredients
should roughly double the weight of the finished product, and since
the breadcrumbs absorb the fat, there is little wastage. With 1 lb of
meat included, you should be able to serve four people, assuming they
are not greedy pigs.

"jmm1951" <[email hidden]> wrote

Quoted message said:

Obviously you make make it with any amount of meat you want and scale
the other ingredients. However, the addition of non meat ingredients
should roughly double the weight of the finished product, and since
the breadcrumbs absorb the fat, there is little wastage. With 1 lb of
meat included, you should be able to serve four people, assuming they
are not greedy pigs.

I just made a four-lb meatloaf and forgot the bread crumbs! I did
put it lots of celery, onion, and a dip mix that was mostly dried
spinach, according to the ingredients. I also used three XL eggs
and a good bit of milk.

It turned out to have a wonderful flavor, and held up well for
slicing for sandwiches. But it had the chewy consistency of
hamburgers, not that nice soft one that breadcrumbs give
meatloaf. On the good side, we can both due without the
carbs.

I baked mine on a rack, and I am never going to bake
another one that sits in its own grease. Ground beef
has more than enough fat drained to have good flavor
and "mouthfeel," as the food biz calls it. I love lifting the
meatloaf out on its rack and throwing away most of the
grease. (Yes, the meat does tend to ooze through the
rack, but it never gets too far.)

cybercat said:

"jmm1951" <[email hidden]> wrote

Quoted message said:

Obviously you make make it with any amount of meat you want and scale
the other ingredients. However, the addition of non meat ingredients
should roughly double the weight of the finished product, and since
the breadcrumbs absorb the fat, there is little wastage. With 1 lb of
meat included, you should be able to serve four people, assuming they
are not greedy pigs.

I just made a four-lb meatloaf and forgot the bread crumbs! I did
put it lots of celery, onion, and a dip mix that was mostly dried
spinach, according to the ingredients. I also used three XL eggs
and a good bit of milk.

It turned out to have a wonderful flavor, and held up well for
slicing for sandwiches. But it had the chewy consistency of
hamburgers, not that nice soft one that breadcrumbs give
meatloaf. On the good side, we can both due without the
carbs.

I baked mine on a rack, and I am never going to bake
another one that sits in its own grease. Ground beef
has more than enough fat drained to have good flavor
and "mouthfeel," as the food biz calls it. I love lifting the
meatloaf out on its rack and throwing away most of the
grease. (Yes, the meat does tend to ooze through the
rack, but it never gets too far.)

Wow! A four pound meat loaf... you must have some super rack! 😉

I form my meat loaf in a roasting pan... soon as it's out of the oven
I place it on a slant to rest a bit and any excess fat drains to one
side. But since I grind my own meat it's easy to control fat
content... there is very little excess fat, often none.

If you lend me your rack I won't have pan to clean, and I'll be happy
to lick your rack clean! hehe

Sheldon

jmm1951 said:

Obviously you make make it with any amount of meat you want and scale
the other ingredients. However, the addition of non meat ingredients
should roughly double the weight of the finished product, and since
the breadcrumbs absorb the fat, there is little wastage. With 1 lb of
meat included, you should be able to serve four people, assuming they
are not greedy pigs.

I make a meat loaf with a pound of ground meat and add an egg, some bread
crumbs, and a small onion. It makes enough for the two of us for two meals,
the leftovers as good or better than the first night. Using the bread
crumbs not only stops you from losing the fat, it saves a lot of flavour.
Meat loaf without fat doesn't have much flavour.

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

jmm1951 said:

Obviously you make make it with any amount of meat you want and scale
the other ingredients. However, the addition of non meat ingredients
should roughly double the weight of the finished product, and since
the breadcrumbs absorb the fat, there is little wastage. With 1 lb of
meat included, you should be able to serve four people, assuming they
are not greedy pigs.

I make a meat loaf with a pound of ground meat and add an egg, some bread
crumbs, and a small onion. It makes enough for the two of us for two
meals,
the leftovers as good or better than the first night. Using the bread
crumbs not only stops you from losing the fat, it saves a lot of flavour.
Meat loaf without fat doesn't have much flavour.

Draining it by baking it on a rack leaves more than enough fat for great
flavor, IMO. That said, I do prefer it with bread. I like the soft
consistency.

jmm1951 said:

Meatloaf is one of those things that can be made a hundred different
ways, depending on what you have laying around.

The same exact description also applies to hog slop.

Quoted message said:

Made one today that
turned out pretty good.

Essential ingredients:

1 lb ground beef
breadcrumbs
1 egg
salt and pepper

Other ingredients:

Chopped fresh parsley
Chopped garlic
Chopped onion
Quick oats
Soy sauce
Tomato sauce
Worcestershire sauce

Apricot jam
Parmesan cheese

1. Put everything except the last two items into a mixing bowl. I have
not given exact quantities, but just use common sense.

2. Mix with wooden spoon until mixture is homogenous. Add more
breadcrumbs as necessary to get it stiff enough to hold together.

3. Place mixture on a flat, greased baking tray. Form it into a log
shaped or rectangular loaf shape. By baking on an open tray you will
have more crust, which is the best part, and easier clean up than if
you use a loaf pan.

4. (Optional). Spread some apricot jam on the top, then sprinkle on
some Parmesan cheese.

5. Bake at 350 degrees about 25 minutes or until internal temperature
is 160 degrees.

6. Serve.

Or make it with whatever ingredients you have lying around. Meatloaf
is very forgiving.

Pigs are not picky. Since the expectation of meatloaf is that it's
cheap [censored] (heck, it's made with "Soy sauce, Tomato sauce,
Worcestershire sauce and Apricot jam), then it's not likely to
disappoint too badly.

Quoted message said:

Hell, in prisons when guys are on punishment, their
food is just all ground up together and baked as a loaf and they make
out OK.

Hey, eat like a jailbird who is being punished. How appealing. Maybe
I'll let Bubba bugger my ass while I'm at it.

--Bryan

Dave Smith <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

jmm1951 said:

Obviously you make make it with any amount of meat you want and scale
the other ingredients. However, the addition of non meat ingredients
should roughly double the weight of the finished product, and since
the breadcrumbs absorb the fat, there is little wastage. With 1 lb of
meat included, you should be able to serve four people, assuming they
are not greedy pigs.

I make a meat loaf with a pound of ground meat and add an egg, some
bread crumbs, and a small onion. It makes enough for the two of us for
two meals, the leftovers as good or better than the first night. Using
the bread crumbs not only stops you from losing the fat, it saves a
lot of flavour. Meat loaf without fat doesn't have much flavour.

I like to also add a tablespoon or two of horseradish. I use torn up
bread instead of breadcrumbs too.

--
Untie the two knots to email me

Every silver lining has a cloud.

Ken Knecht said:

Quoted message said:

I make a meat loaf with a pound of ground meat and add an egg, some
bread crumbs, and a small onion. It makes enough for the two of us for
two meals, the leftovers as good or better than the first night. Using
the bread crumbs not only stops you from losing the fat, it saves a
lot of flavour. Meat loaf without fat doesn't have much flavour.

I like to also add a tablespoon or two of horseradish. I use torn up
bread instead of breadcrumbs too.

Indeed. I forgot to mention that. It is an essential ingredient. I use
slightly stale bread and soak it in milk before adding it to the meat.

"Ken Knecht" <[email hidden]> wrote

Quoted message said:

I like to also add a tablespoon or two of horseradish.

Oo, that sounds really good.

Quoted message said:

I use torn up
bread instead of breadcrumbs too.

I do that too. It is always whole wheat bread, too, since
that is all we have around.