Thread: Meat Loaf, anyone?

Do you love meatloaf? I never did care much for it until I tried this recipe. It is supposed to be from a restaraunt called 'The Cross-eyed Pig'. Anyways, give it a try, you may like it and you can't beat the ease and speed of it.

2 lbs. hamburger meat
1/2 cup ketchup
small amount of mustard... I just squirted a glob in
1 can Rotel
8 oz mozzarella cheese... I used a pre-shredded mixed cheese
bell peppers and onions to taste/ chopped
1/2 sleeve of crushed crackers
garlic... I used a teaspoon of the kind that comes pre-chopped in a jar
salt/pepper to taste
2 eggs

Mix together in bowl, form into a loaf and bake in a pan at 350 degrees til done. I baked it for an hour and it was fine. I also put a thin layer of ketchup over the top before baking, for looks.

Does that ever sound good! This is a keeper for my recipe book. Thanks, Gumby.

I thought you were talking about the rockopera singer... in which case yes. Real meatloaf though... .

Can you make it out of soy? Then I might give it a try.

The smiley in my above post doesn't accurately represent my feelings towards meatloaf (the food), but I can't find one that's throwing up.

Originally Posted by BabaYaga

I thought you were talking about the rockopera singer... in which case yes. Real meatloaf though... .

Can you make it out of soy? Then I might give it a try.

Vegan meatloaf- We've made several attempts, including tempeh and 'nut-based' varieties(all from books). After, much, eh, loud gastrointestinal distress, my son(14) posed the question, "Why do we do this? I mean..." he said, "'meatloaf' " is something that doesn't taste very good in the first place. So, why would you want to simulate something that sucks anyway? You've basically taken away the only ingredient that might have a chance of tasting good(meat) and replaced it with something that needs to be dressed up(in order to be palatable). Isn't that how you make real meatloaf in the first place? You take some crappy meat and try to make it taste better by adding a whole bunch of other stuff?"- What do they say? Wisdom from the mouths of babes...

sorry 'G'. I have to add that my perspective on "meatloaf" may be skewed. As a kid, it was always this orangish, burnt on the outside, semi-liquid, mess, on the inside, 'thing', that had to be smothered in ketchup to be swallowed. My mother grew up in the depression, and she seemed to think the important part of meatloaf was to find as much 'meat replacement' as possible. "Wonder bread" was one of the big-ees. Ketchup was another. It wasn't till much later, as an adult, that I learned that there was such a thing as decent tasting meatloaf.

Originally Posted by BabaYaga

The smiley in my above post doesn't accurately represent my feelings towards meatloaf (the food), but I can't find one that's throwing up.

Did you mean this?

lol just helping.

That is a thing of fine and rare beauty, Ms. Petunia. Will copy and use it in my next revolted post

I love meat-loaf, but can we have an English translation please...

Hamburger meat - That would depend on what you make your hamburgers with - Ground or minced beef?

Rotel - Make great technical drawing equipment, it doesn't come in cans.

1/2 sleeve of crushed crackers - I keep my arms up my sleeve, and pull crackers at Christmas.

Bell peppers - Doesn't ring a bell with me.

Pre-chopped garlic - This recipe must come from the land of spray on cheese, how hard is it to chop garlic....

"Minced" beef? Like decent bread and cheese- doesn't exist in the states.
RO*TEL
garlic chopping= domestic servitude. (tsk tsk)
Bell pepper- a round, non-spicy, generally fresh, green pepper, about the size of an apple..
Are you criticising America's Industrial Food Complex? If it wasn't for the IFc, you'd be walking around goose-stepping...
Also, did you notice the mustard? she- "squirts a glob" If you can't squirt it, then it's not authentic american.

I assume meatloaf is the same as minced meat?

I'm a vegetarian, however I do remember a lovely mince beef and mash spud roll wrapped in pastry from my childhood.

Yeah, Rustgold, reading the ingredients descriptions here, I think we're safer with the tofu burgers.

Shame on you all! Meatloaf is a great American family tradition. One which I felt like this about... until trying this recipe. (And yes, I too love Meatloaf the rockopera singer more.)

Now, there's hamburger and there's hamburger. I'm not talking about the type that's more fat than meat. I use the good kind, ground sirloin.

Rotel:

As for pre chopped garlic, well call me lazy then. I love having hands that don't make my eyes water each time I get near them, and on me, the garlic smell lasts for days. Plus, strange old Italian men follow me around in stores.
And any busy mom knows how great it is to have pre chopped and pre shredded ingredients around.

Mustard, well, Kevin said it all. Good ol' French's mustard in a squirt bottle. I suppose you could use a high brow variety as well, though you may have to change the name to Salisbury Steak loaf, or it may not mingle well with the other low class ingredients.

French mustard is for wimps...

Meatloaf


two pounds ground round steak
two pounds ground lean pork
one cup sifted masa
one-half pound fully ripened field-fresh cherry tomatoes
one medium yellow onion, finely chopped
two medium garlic cloves finely chopped
one-fourth cup fresh cilantro finely chopped
one-half cup very finely chopped fresh young okra
one tblspn fresh oregano finely chopped
one fresh green jalapeño finely chopped
one fresh habanero finely chopped
one-half cup fresh coconut oil
three eggs


Parboil and peel the tomatoes. Mix the onion, pepper, garlic, cilantro, oregano, and okra. Put a small amount of the coconut oil in a small iron skillet. Pour in the onion-pepper mix and fry very lightly over low heat, stirring constantly, until onion just begins to clarify. Remove from heat, allow to cool, transfer to a small bowl, and stir in tomato pulp vigorously.


Mix the beef and pork together with the flour. Add the remainder of the coconut oil and the onion-pepper mix. Mix thoroughly. Refrigerate for 24 hours. Add eggs and mix thoroughly. Pack into an iron baking pan. Bake at 325 degrees for two hours. If desired a meat thermometer may be used to judge when the mixture is done.


A small amount of salt, sea salt preferred, can be added to the onion-pepper mix.


Masa is the corn flour used for making tortilla.

Mmmmm, that sounds delicious garza.