Meatloaf Poll

jmcquown said:

My mom always used crushed saltines or Ritz crackers as part of the filler for her meatloaf.
I don't.

Also, I was not raised with the tomato sauce topped meatloaf and really don't care for it, but
many recipes call for it. So here are the questions:

1. What dry 'filler' (if any) do you use in your meatloaf?

2. Topped with tomato sauce or not?

Surprised no one has mentioned instant rice as a filler. My mom used to use a couple pounds of
ground beef, a cup or so of instant rice, couple large eggs, lots of green pepper and onion, always
topped with tomato sauce. It's pretty good. I still make it that way on occasion but I usually use
bread crumbs now days, occasionally with sauce.

Last time for something different I added some whole green olives (the cheap salty kind) tasted
pretty good, there weren't any leftovers.

Nancy Young <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

jmcquown said:

My mom always used crushed saltines or Ritz crackers as part of the filler for her meatloaf. I
don't.

I wish I'd thought of that with the last meatloaf (I use the term very loosely) I made, just last
week. I have *no* idea what I did wrong. Have you ever heard of liquid meatloaf? It was pourable.
I kept adding breadcrumbs to no avail. What a mess. I have a whole box of Saltines, maybe that
would have helped.

I measured the liquid I added, I didn't add too much. All I can think is they only had that pre
mixed meatloaf mix, and maybe the meat was injected with too much water.

I had pizza for dinner.

nancy

FWIW, I don't add much liquid at all to my ML - maybe about 1/8c. of milk (just enough to absorb the
crackers) and a couple tbs of catsup - nothing else. I do sautee onions and a little green pepper,
but most of the liquid from those are absorbed prior to adding to the meat. I also use crackers as
filler (8 small saltine squares per lb. of meat (ground beef, 85/15). I have found that the fattier
the meat, the better the meatloaf, to a point.

-L.

Nancy Young said:

jmcquown said:

I measured the liquid I added, I didn't add too much. All I can think is they only had that pre
mixed meatloaf mix, and maybe the meat was injected with too much water.

I had pizza for dinner.

nancy

What *liquid*?! I use 2 large eggs, beaten, 1 to 1-1/4 c. oatmeal, 1/2 -
3/4 c. shredded cheese and a dash (about 1 Tbs.) bottled cocktail sauce.

What's funny is, I sent this recipe to my mother and she misread it. She didn't notice it said a
dash of bottled cocktail sauce, so she added the entire bottle! Said it came out "soupy"! I said,
"Mom! That is not what I told you to do!" She said "You did so!" and went and got the recipe. Then
she read it to me and said, "Oh [censored]!" (laughing) But she said Dad loved it. Oh how they lie.

Jill

TonyP said:

jmcquown said:

1. What dry 'filler' (if any) do you use in your meatloaf?

2. Topped with tomato sauce or not?

Surprised no one has mentioned instant rice as a filler.

Maybe that's because 'instant rice' isn't a common ingredient on my shelf. Oddly, I have a box of
'instant' mashed potato flakes (which I've rarely used) and stovetop stuffing mix (ditto rarely
used). Never occurred to me to buy instant rice to stuff a meatloaf. I do, however, have a recipe
for porcupine meatballs which requires rice as a filler. However, that was regular long grain rice.

Jill

jmcquown said:

TonyP said:

jmcquown said:

1. What dry 'filler' (if any) do you use in your meatloaf?

2. Topped with tomato sauce or not?

Surprised no one has mentioned instant rice as a filler.

Maybe that's because 'instant rice' isn't a common ingredient on my shelf. Oddly, I have a box of
'instant' mashed potato flakes (which I've rarely used) and stovetop stuffing mix (ditto rarely
used). Never occurred to me to buy instant rice to stuff a meatloaf. I do, however, have a recipe
for porcupine meatballs which requires rice as a filler. However, that was regular long grain rice

It really is a good filler. Try it some time. Rice by itself is bland. The green peppers, onion and
any seasonings or liquid in you meatloaf will be soaked up by the "instant" rice. Just make it a
little wet (depending on the type of ground meat). Cooked (real) rice is a good too. Either way,
it's a nice change from bread/cracker/etc which result in a more "dense" meatloaf.

TonyP said:

jmcquown said:

TonyP said:

On Fri, 19 Dec 2003 17:33:41 -0600, jmcquown wrote:

> 1. What dry 'filler' (if any) do you use in your meatloaf?
>
> 2. Topped with tomato sauce or not?
>

Surprised no one has mentioned instant rice as a filler.

Maybe that's because 'instant rice' isn't a common ingredient on my shelf. Oddly, I have a box
of 'instant' mashed potato flakes (which I've rarely used) and stovetop stuffing mix (ditto
rarely used). Never occurred to me to buy instant rice to stuff a meatloaf. I do, however, have
a recipe for porcupine meatballs which requires rice as a filler. However, that was regular long
grain rice

It really is a good filler. Try it some time. Rice by itself is bland. The green peppers, onion
and any seasonings or liquid in you meatloaf will be soaked up by the "instant" rice. Just make it
a little wet (depending on the type of ground meat). Cooked (real) rice is a good too. Either way,
it's a nice change from bread/cracker/etc which result in a more "dense" meatloaf.

I may give it a try next time.

Jill

jmcquown said:

My mom always used crushed saltines or Ritz crackers as part of the filler for her
meatloaf. I don't.

Also, I was not raised with the tomato sauce topped meatloaf and really don't care for it, but many
recipes call for it. So here are the questions:

1. What dry 'filler' (if any) do you use in your meatloaf?

Usually bread crumbs, although I've used crushed corn flakes. Ritz or saltines sound good.

You probably don't count this but I've tried recipes stuffed with whole hard boiled eggs and entire
pickles inside. Eggs weren't great. I mix in relish to my meatloaf.

Quoted message said:

2. Topped with tomato sauce or not?

I used to top mine with a mix of ketchup & maple syrup. However I tried a recipe of Emeril's and
(once I cut the pepper by half) his won me over. It is diced & cooked onions, peppers, tomatoes. You
season it with garlic, vinegar, worchester, ketchup, salt & pepper. I use a little brown sugar and
some pickle juice as well. Simmer until thickened and pour over the near done meatlof. I've been
making it that way for the last year.

His recipe also lays bcon strips across the top. Despite loving bacon-that one didn't wow me.

I sometimes throw the canned, french-fried onions on top.

Quoted message said:

I don't have my meatloaf recipe handy but I can give you the gist of it:

lean ground beef and ground pork, mixed together (about 3 lbs. total) salt & pepper onion, celery
and garlic sauteed in a little onion until tender quick cooking (not instant!) oats eggs shredded
sharp cheddar cheese dash of bottled cocktail sauce

Blend all ingredients together and either place in a large bread pan or form into a loaf on a rack
(like a broiler-type pan so the meat won't fall through the rack but the fat can drain off). Bake
at 350F... IIRC an hour and 15-20 minutes, maybe an hour and a half.

Jill

DiGiTAL_ViNYL (no email)

in article [email hidden], DigitalVinyl at
[email hidden] wrote on 12/21/03 10:38 AM:

Quoted message said:

jmcquown said:

My mom always used crushed saltines or Ritz crackers as part of the filler for her meatloaf.
I don't.

Also, I was not raised with the tomato sauce topped meatloaf and really don't care for it, but
many recipes call for it. So here are the questions:

1. What dry 'filler' (if any) do you use in your meatloaf?

Usually bread crumbs, although I've used crushed corn flakes. Ritz or saltines sound good.

You probably don't count this but I've tried recipes stuffed with whole hard boiled eggs and
entire pickles inside. Eggs weren't great. I mix in relish to my meatloaf.

Quoted message said:

2. Topped with tomato sauce or not?

I used to top mine with a mix of ketchup & maple syrup. However I tried a recipe of Emeril's and
(once I cut the pepper by half) his won me over. It is diced & cooked onions, peppers, tomatoes.
You season it with garlic, vinegar, worchester, ketchup, salt & pepper. I use a little brown sugar
and some pickle juice as well. Simmer until thickened and pour over the near done meatlof. I've
been making it that way for the last year.

His recipe also lays bcon strips across the top. Despite loving bacon-that one didn't wow me.

I sometimes throw the canned, french-fried onions on top.

Quoted message said:

I don't have my meatloaf recipe handy but I can give you the gist of it:

lean ground beef and ground pork, mixed together (about 3 lbs. total) salt & pepper onion, celery
and garlic sauteed in a little onion until tender quick cooking (not instant!) oats eggs shredded
sharp cheddar cheese dash of bottled cocktail sauce

Blend all ingredients together and either place in a large bread pan or form into a loaf on a
rack (like a broiler-type pan so the meat won't fall through the rack but the fat can drain off).
Bake at 350F... IIRC an hour and 15-20 minutes, maybe an hour and a half.

Jill

DiGiTAL_ViNYL (no email)

I don't make the same meatloaf twice, although I have a "basic" guideline I follow. If I don't want
to use onion soup mix, I'll use fresh minced onions, sauteed in butter, with lots of garlic, too.
I've been known to put diced carrots in my meatloaf, too. Maybe I'll use a blend of ketchup and
barbecue sauce. Maybe I'll skip the ketchup and use worcestershire and an extra egg, then make gravy
from the drippings. Or use a jar of Heinz onion gravy, not bad when mixed into the pan the meatloaf
came out of and cooked for a few minutes to blend the flavors. Meatloaf is one of my favorite dishes
and I consider it a blank canvas, I do what I feel like based on what I've got.

I also invented a Mexican-Style meatloaf, using crushed tortilla chips instead of breadcrumbs, salsa
instead of ketchup, in and on top, taco type seasoning instead of the usual, and shredded mild
cheddar in and on top. My brother loved it! I entered it in a local supermarket's meatloaf contest
and got honorable mention and a $50 gift certificate at the store. That was chain wide, so it was
pretty cool. Haven't made it recently but might....it's good.

Here are my mexican meatloaf recipe and my mom's "everyday" recipe, the standard from which all
variations are derived:

{ Exported from MasterCook Mac }

Mexican Meatloaf

Recipe By: Sheryl Rosen Serving Size: 6 Preparation Time: 1:15 Categories: Meat

Amount Measure Ingredient Preparation Method 1 1/2 pounds ground beef 1 cup crushed tortilla chips
1/2 cup salsa 1 egg beaten
2/2 teaspoon taco seasoning 1 teaspoon cilantro (or to taste)
3/4 cup finely diced green bell pepper
4/4 cup corn kernels canned or frozen
5/2 cup shredded cheddar or jack cheese

Combine all ingredients together. Mix well.

Shape into a loaf and bake in a 9 x 13 baking pan at 350 degrees for an hour.

Top with additional salsa and cheese and bake an additional 10-15 minutes. ‹‹‹‹‹ Notes: My brother
loves this! This tastes best when mixed and shaped the night before, so the flavors blend. You can
use the leftovers as a topping for nachos later in the week.

____

{ Exported from MasterCook Mac }

Everyday Meatloaf

Recipe By: Eleanor Rosen (Mom) Serving Size: 6 Preparation Time: 1:15 Categories: Meat

Amount Measure Ingredient Preparation Method 1 1/2 pounds ground beef 1 cup Italian bread crumbs
6/2 cup ketchup 1 egg beaten 1 envelope onion soup mix 1 tablespoon Italian seasoning

Combine all ingreditents together. Mix well.

Shape into a loaf and bake in a 9 x 13 baking pan at 350 degrees for an hour.

Top with additional ketchup, if desired and bake an additional 10-15 minutes. ‹‹‹‹‹ Notes: This is
one of my family's favorite meals. Best with mashed, baked or roasted potatoes. Terrific as
sandwiches the next day, too.

_____

jmcquown said:

1. What dry 'filler' (if any) do you use in your meatloaf?

Usually gfresh bread shredded by hand

Quoted message said:

2. Topped with tomato sauce or not?

Often with ketchup. Tomato sauce is too acidic for me.

Dennis

Wayne Boatwright said:

Topped with chili sauce with a bit of brown sugar added.

Sounds good. If I remember, I'll try it.

D ennis

Quoted message said:

Quoted message said:

jmcquown said:

My mom always used crushed saltines or Ritz crackers as part of the

filler

Quoted message said:

Quoted message said:

Quoted message said:

for her meatloaf. I don't.

Also, I was not raised with the tomato sauce topped meatloaf and really don't care for it, but
many recipes call for it. So here are the

questions:

Quoted message said:

Quoted message said:

Quoted message said:

1. What dry 'filler' (if any) do you use in your meatloaf?

Fresh bread crumbs.

Quoted message said:

Quoted message said:

Quoted message said:

2. Topped with tomato sauce or not?

No! Ugh!

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

Quoted message said:

1. What dry 'filler' (if any) do you use in your meatloaf?

Oatmeal or saltines or croutons--whatever is handy

Quoted message said:

2. Topped with tomato sauce or not?

Combination of ketchup with a squirt or two of mustard and enough brown sugar to make it
sweet/sour enough

JOW

Dennis G. <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

jmcquown said:

1. What dry 'filler' (if any) do you use in your meatloaf?

Usually gfresh bread shredded by hand

Quoted message said:

2. Topped with tomato sauce or not?

Often with ketchup. Tomato sauce is too acidic for me.

Dennis

Per pound of meat: 2 slices fresh white bread 1 egg
1/2 pkg dry onion soup mix (not more than 1 pkg total) shot of Worcestershire Top with mixture of:
Catsup Worcestershire Brown Sugar My mother always put a layer of green salad olives in the
middle. I dont. This is pretty soupy, I use a loaf pan and pour off the liquid that accumulates at
least once during baking. Lynn from Fargo

in article [email hidden], Lynn Gifford at
[email hidden] wrote on 12/22/03 8:04 AM:

Quoted message said:

My mother always put a layer of green salad olives in the middle. I dont. This is pretty soupy,
I use a loaf pan and pour off the liquid that accumulates at least once during baking. Lynn
from Fargo

Lynn? Is that you???

I remember you from like.....5-6 years ago!!! WOW!!!!

Welcome back! Where ya been?

Sheryl
---
Please add 203 before the @ to reply. I no longer check this email address. Thanks.

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

Quoted message said:

1. What dry 'filler' (if any) do you use in your meatloaf?

Dry bread crumbs, and I use a little plain yogurt to keep the meat moist.

Quoted message said:

2. Topped with tomato sauce or not?

Not exactly...I like to brush it with a little ketchup mixed with brown sugar, then cover the whole
thing with mashed potatoes and broil. I also like lots of Dijon mustard in the meat.

--Erica

jmcquown said:

My mom always used crushed saltines or Ritz crackers as part of the filler for her meatloaf.
I don't.

Also, I was not raised with the tomato sauce topped meatloaf and really don't care for it, but
many recipes call for it. So here are the questions:

1. What dry 'filler' (if any) do you use in your meatloaf?

Not exactly dry. I chop up some slightly stale bread and soak it in milk.

Quoted message said:

2. Topped with tomato sauce or not?

Ketchup. On the top and smeared around the inside of the pan.

Quoted message said:

I don't have my meatloaf recipe handy but I can give you the gist of it:

lean ground beef and ground pork, mixed together (about 3 lbs. total)

Works for me.

Quoted message said:

salt & pepper

Lots of salt

Quoted message said:

onion,

A little bit of finely chopped onion.

Quoted message said:

celery and garlic sauteed in a little onion until tender quick cooking (not instant!) oats eggs
shredded sharp cheddar cheese dash of bottled cocktail sauce

No celery or cheese for me, and I use horseradish ( most cocktail sauces are just a mixture of
horseradish and ketchup or chilli sauce)..

Quoted message said:

Blend all ingredients together and either place in a large bread pan or form into a loaf on a rack
(like a broiler-type pan so the meat won't fall through the rack but the fat can drain off). Bake
at 350F... IIRC an hour and 15-20 minutes, maybe an hour and a half.

I usually make it with a pound of meat since I am cooking for two, so 45 minutes is usually long
enough. I let it stand for 10 minutes before serving.

jmcquown said:

Nancy Young said:

jmcquown said:

I measured the liquid I added, I didn't add too much. All I can think is they only had that pre
mixed meatloaf mix, and maybe the meat was injected with too much water.

Quoted message said:

What *liquid*?! I use 2 large eggs, beaten, 1 to 1-1/4 c. oatmeal, 1/2 -
3/4 c. shredded cheese and a dash (about 1 Tbs.) bottled cocktail sauce.

My recipe calls for 1 1/4 cups milk and 1 egg. Worked fine for a lotta years. Never had to before,
but from now on I'll add the milk a little at a time, not all at once.

Quoted message said:

What's funny is, I sent this recipe to my mother and she misread it. She didn't notice it said a
dash of bottled cocktail sauce, so she added the entire bottle! Said it came out "soupy"! I said,
"Mom! That is not what I told you to do!" She said "You did so!" and went and got the recipe. Then
she read it to me and said, "Oh [censored]!" (laughing) But she said Dad loved it. Oh how they lie.

Her meatloaf was probably as runny as mine was.

nancy

Sheryl Rosen <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

in article [email hidden], Lynn Gifford at [email hidden] wrote
on 12/22/03 8:04 AM:

Quoted message said:

My mother always put a layer of green salad olives in the middle. I dont. This is pretty soupy,
I use a loaf pan and pour off the liquid that accumulates at least once during baking. Lynn
from Fargo

Lynn? Is that you???

I remember you from like.....5-6 years ago!!! WOW!!!!

Welcome back! Where ya been?

Sheryl
---
Please add 203 before the @ to reply. I no longer check this email address. Thanks.

It's me! Just been waaaaay involved with other "stuff". Kid in college. Advanced poverty. Ill
health and other fun stuff. I'm better. Amazing what a change in meds and a new therapist can do!
Lynn in Fargo

Quoted message said:

jmcquown wrote:

Quoted message said:

Quoted message said:

1. What dry 'filler' (if any) do you use in your meatloaf?
2. Topped with tomato sauce or not?

1. white bread.
2. No. Ketchup.

When I make meatloaf I use: ground beef, ground pork, a couple slices of white bread chopped up,
diced onions, a tiny tiny bit of diced green pepper, an egg, some ketchup, salt, pepper and a little
Italian Seasoning.

see below

Tracey said:

Quoted message said:

jmcquown wrote:

Quoted message said:

Quoted message said:

1. What dry 'filler' (if any) do you use in your meatloaf?
2. Topped with tomato sauce or not?

1. white bread.
2. No. Ketchup.

When I make meatloaf I use: ground beef, ground pork, a couple slices of white bread chopped up,
diced onions, a tiny tiny bit of diced green pepper, an egg, some ketchup, salt, pepper and a
little Italian Seasoning.

Mixing Starch ( Beads, etc) with meat ae strict NO NO's Go Marinara only A plethora of
possibilities here. Meat and Spuds are passe' as hell...We have thrown Potatoes OUT of the house
forever. YAMS?? OK....Sweet Pot's..seldom. Stick with the BIG Triangle and you'll be healthier
than the average slob! (Who doesn't even KNOW what "BALANCE" MEANS) The Jewish call it:
"Kosher"...sort of a play on "HEALTHY BALANCE" --But works miracles where health is concerned!
The "Earl of Sandwich" did NOT do the World any favors when HE inroduced the MEAT and Bread
Sandwich. Look where Hamburgers have ruined health all over the World by using a BUN to surround
a piece of meat! GASVILLE!! UGH!!! B-0b1 "Beaten Paths are for Beaten People". -- Anon.