Good easy Meatloaf

KaTiE DaMMiT said:

I'm looking for a good homecooking type of meatloaf,
nothing fancy... as you would say "Like momma used to
make"... My 1st husband didnt like meatloaf and i wasnt
fond of it, but meatloaf is my 2nd husbands favorite and I
havent the slightest idea where to begin....

This is my recipe - simple and the taste is devine. Now, if
you're one of those folks who likes to pour ketchup on top
of meatloaf you'll just have to do that on your own 😉

2 lbs. lean ground beef 1 lb. ground pork 2 -3 Tbs. butter
as needed 1 small yellow onion, minced 2 ribs celery, minced
1/2 green bell pepper, seeded and well chopped
2/2 tsp. salt 1 tsp. pepper
3/2 c. quick cooking (not instant) oats 2 eggs, beaten
4/2 c. bottled cocktail sauce 1 tsp. dried thyme
5/4 c. grated cheddar cheese

Saute the vegetables in butter until tender. Add to
remaining ingredients in a large mixing bowl. Smoosh it all
together until well blended. (NOTE: use a large ziplock bag
instead if you don't like getting meatloaf all over your
hands.) Form into a loaf and place on a rack in a roasting
pan. Bake at 350F for 1 hour or until well browned. Let
stand 5 minutes before slicing. Excellent the next day and
for sandwiches.

Jill

KaTiE DaMMiT said:

I'm looking for a good homecooking type of meatloaf,
nothing fancy... as you would say "Like momma used to
make"... My 1st husband didnt like meatloaf and i wasnt
fond of it, but meatloaf is my 2nd husbands favorite and I
havent the slightest idea where to begin....

this is my recipe. it may be a little unusual to some but to
me it kicks ass.
1.5 pound ground beef
2/4 cup milk
3/4 cup cracker crumbs
4/2 cup ketchup + additional ketchup for slathering 1
teaspoon salt
5/8 teaspoon black pepper 1 egg, beaten
6/2 cup chopped onions (or however much you want)
7/4 cup worcestershire Mix all ingredients together gently.
Form into a loaf and place onto a broiler pan. Bake at
350° for about 45 mins. Remove from oven and slather with
ketchup, return to oven an bake for an additional 30 mins.

[email hidden] (KaTiE DaMMiT) wrote in message news:<[email hidden]>...

Quoted message said:

I'm looking for a good homecooking type of meatloaf,
nothing fancy... as you would say "Like momma used to
make"... My 1st husband didnt like meatloaf and i wasnt
fond of it, but meatloaf is my 2nd husbands favorite and I
havent the slightest idea where to begin....

Let the meatloaf thread begin!!

The basic ingredients are ground beef, egg, bread or cracker
crumbs, milk, onion and s&p. Top it with doctored-up ketchup
(a little brown sugar, dry mustard, you know, whatever.)

My exhusband made meatloaf and lined the loaf pan with
bacon. That was pretty good. He added ground pork, too. Some
people add peppers, hard boiled egg, and lots of other
stuff. You asked for nothing fancy, so I'd stick to the
basics and go from there.

Karen

That sounds absolutely delicious! I am going to try
this tomorrow.

Question though - do you not use a loaf pan?

take care Liz

jmcquown said:

KaTiE DaMMiT said:

I'm looking for a good homecooking type of meatloaf,
nothing fancy... as you would say "Like momma used to
make"... My 1st husband didnt like meatloaf and i wasnt
fond of it, but meatloaf is my 2nd husbands favorite and
I havent the slightest idea where to begin....

This is my recipe - simple and the taste is devine. Now, if
you're one of those folks who likes to pour ketchup on top
of meatloaf you'll just have to do that on your own 😉

2 lbs. lean ground beef 1 lb. ground pork 2 -3 Tbs.
butter as needed 1 small yellow onion, minced 2 ribs
celery, minced
1/2 green bell pepper, seeded and well chopped
1/2 tsp. salt 1 tsp. pepper
1/2 c. quick cooking (not instant) oats 2 eggs, beaten
1/2 c. bottled cocktail sauce 1 tsp. dried thyme
1/4 c. grated cheddar cheese

Saute the vegetables in butter until tender. Add to
remaining ingredients in a large mixing bowl. Smoosh it all
together until well blended. (NOTE: use a large ziplock bag
instead if you don't like getting meatloaf all over your
hands.) Form into a loaf and place on a rack in a roasting
pan. Bake at 350F for 1 hour or until well browned. Let
stand 5 minutes before slicing. Excellent the next day and
for sandwiches.

Jill

MisNomer said:

That sounds absolutely delicious! I am going to try this
tomorrow.

Question though - do you not use a loaf pan?

take care Liz

Liz, I have, but if you use a loaf pan, be prepared to have
to drain off fat. It's rather difficult to hold the loaf in
the pan and drain off the fat; I've ruined a perfectly good
oven mitt doing that and also burned my hand in the process.

I can promise the recipe is delicious 🙂 Bake in a large
loaf pan at your own discretion. And don't sue me if you
burn your hand. <G>

Jill

Quoted message said:

jmcquown said:

KaTiE DaMMiT said:

I'm looking for a good homecooking type of meatloaf,
nothing fancy... as you would say "Like momma used to
make"... My 1st husband didnt like meatloaf and i wasnt
fond of it, but meatloaf is my 2nd husbands favorite and
I havent the slightest idea where to begin....

This is my recipe - simple and the taste is devine.
Now, if you're one of those folks who likes to pour
ketchup on top of meatloaf you'll just have to do that
on your own 😉

2 lbs. lean ground beef 1 lb. ground pork 2 -3 Tbs.
butter as needed 1 small yellow onion, minced 2 ribs
celery, minced
1/2 green bell pepper, seeded and well chopped
1/2 tsp. salt 1 tsp. pepper
1/2 c. quick cooking (not instant) oats 2 eggs, beaten
1/2 c. bottled cocktail sauce 1 tsp. dried thyme
1/4 c. grated cheddar cheese

Saute the vegetables in butter until tender. Add to
remaining ingredients in a large mixing bowl. Smoosh it
all together until well blended. (NOTE: use a large
ziplock bag instead if you don't like getting meatloaf
all over your hands.) Form into a loaf and place on a
rack in a roasting pan. Bake at 350F for 1 hour or until
well browned. Let stand 5 minutes before slicing.
Excellent the next day and for sandwiches.

Jill

"MisNomer" <[email hidden]> wrote in message
"]news:[email hidden]...
: That sounds absolutely delicious! I am going to try this
tomorrow.
:
: Question though - do you not use a loaf pan?
:
: take care Liz
:
<snip>
:========

We cook ours on top of a broiler pan or in our Ron Popeil
Rotisserie oven.

--
Cyndi <Remove a "b" to reply

Wow! that was the best meatloaf! I made it like you said in
a roasting pan with a rack.

thanks for the warning and the recipe!

Liz

jmcquown said:

Liz, I have, but if you use a loaf pan, be prepared to
have to drain off fat. It's rather difficult to hold the
loaf in the pan and drain off the fat; I've ruined a
perfectly good oven mitt doing that and also burned my
hand in the process.

I can promise the recipe is delicious 🙂 Bake in a large
loaf pan at your own discretion. And don't sue me if you
burn your hand. <G>

Jill

MisNomer said:

Wow! that was the best meatloaf! I made it like you said
in a roasting pan with a rack.

thanks for the warning and the recipe!

Liz

You're welcome! Glad it was a hit for you. I've always
enjoyed it.

Jill

Quoted message said:

jmcquown said:

Liz, I have, but if you use a loaf pan, be prepared to
have to drain off fat. It's rather difficult to hold the
loaf in the pan and drain off the fat; I've ruined a
perfectly good oven mitt doing that and also burned my
hand in the process.

I can promise the recipe is delicious 🙂 Bake in a large
loaf pan at your own discretion. And don't sue me if you
burn your hand. <G>

Jill

<meatloaf recipe snipped>
Wayne in Phoenix wrote:
: Both yours and Jill's meatloaf recipes using oatmeal sound
: really good, but I have a question...

: Over the years I've tried several meatloaf recipes that
: use oatmeal and the results were always disappointing. The
: texture, or mouthfeel, is rather "slick" or slimey. This
: never happens when I use bread. Am I doing something
: wrong, or is this characteristic of using oatmeal?

Hi Wayne, I too don't care for the texture that oatmeal
lends to meatloaf. Mom always used breadcrumbs and that's
what I use too, but I fancy schmancy it up by using panko
which I really like. Have also used matzoh meal to good
effect. Having said that, I'm one of those cretins who love
ketchup slathered on top of the loaf -- blame it on mom :-)

I don't post much anymore, but want to let you know that I
very much enjoy your posts.

Tammy in Sacramento

TammyM <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

<meatloaf recipe snipped> Wayne in Phoenix wrote:
: Both yours and Jill's meatloaf recipes using oatmeal
: sound really good, but I have a question...

: Over the years I've tried several meatloaf recipes that
: use oatmeal and the results were always disappointing.
: The texture, or mouthfeel, is rather "slick" or slimey.
: This never happens when I use bread. Am I doing something
: wrong, or is this characteristic of using oatmeal?

Hi Wayne, I too don't care for the texture that oatmeal
lends to meatloaf. Mom always used breadcrumbs and
that's what I use too, but I fancy schmancy it up by
using panko which I really like. Have also used matzoh
meal to good effect. Having said that, I'm one of those
cretins who love ketchup slathered on top of the loaf --
blame it on mom :-)

My mom always used fresh bread soaked in milk, then squeezed
out. I found it hard to mix in, so I use dried breadcrumbs
that I make from the ends of bread that I collect in the
freezer. I haven't tried matzoh meal for meatloaf, but have
used it in other things. It does work well. I keep hearing
about panko, but have yet to buy any. I must give that a
try. I confess that I also like to put ketchup on top, too.
Sometimes I mix it with a bit of mustard and a spoonful of
brown sugar.

Quoted message said:

I don't post much anymore, but want to let you know that I
very much enjoy your posts.

Thank you, Tammy!

Quoted message said:

Tammy in Sacramento

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.