dinner help...

[LoveMyJake]

I make meatloaf with lots of fresh garlic, and it makes all the difference in the world. It's really yummy! But, I don't really follow a recipe. I just add Italian seasoned bread crumbs, eggs, garlic powder, onion, green pepper, and lots and lots of fresh garlic, minced. I also put in just a little Italian salad dressing and ketchup in the meat mixture, then shape into a loaf and add ketchup over the top and bake. During the last few minutes of baking, I add shredded cheese to the top sometimes.

[pepe mint]

Originally Posted by LoveMyJake

I make meatloaf with lots of fresh garlic, and it makes all the difference in the world. It's really yummy! But, I don't really follow a recipe. I just add Italian seasoned bread crumbs, eggs, garlic powder, onion, green pepper, and lots and lots of fresh garlic, minced. I also put in just a little Italian salad dressing and ketchup in the meat mixture, then shape into a loaf and add ketchup over the top and bake. During the last few minutes of baking, I add shredded cheese to the top sometimes.

sounds a lot like what I just made....but without the italian dressing. I will have to try that some time. instead of that, i used some worchershire sauce (don't have a CLUE how to spell that LOL)

[sdasaro]

Ok Guys and Gals. Roufianna and I will share our real Italian meat ball recipe with y'all as the introduction of ketchup to a meat ball is nothing short of blasphemy.
1-2 or more lbs of chopped beef/sirloin, The more the merrier as the MB's will freeze well after frying and save you alotta work next time you make "gravy" (now you know we are Brooklyn Italian).
1/4 cup of finely chopped onion per 2 lbs.
2 tablespoons whole raisons per 2 lbs.
2 tablespoons pinole nuts per 2 lbs.
1/4 loaf of stale hard Italian bread
salt and pepper to taste
1 whole egg per 2 lbs.
4 tablespoons fresh grated parmesan cheese per 2 lbs.
just a tad of fresh parsley finely chopped.

Now sautee the raisons with the onion, and pinole nuts till the onion looks cooked.
Put the hard bread in fresh water till soft then remove and blot it then squish it completely into the ground beef introducing the egg and balance of recipe.

Form your MB's in the palm of your hands ( about 2 inches) and roll them into frying temperature olive oil at a level high enough to cover 1/2 their hight. Cover the pan to avoid making more of a mess then necessary hehe and roll them once or twice so they get a little crusty. Don't overcook as the next step is to float em in a large pot of tomato sauce hopefully properly seasoned where they will pick up even more flavor and the correct texture ( not hard but not too soft either)


Plan "B" for the cholesterol challenged is to bake em in the oven till uniformly brown at 325 degrees
Good luck

[LoveMyJake]

Originally Posted by pepe mint

sounds a lot like what I just made....but without the italian dressing. I will have to try that some time. instead of that, i used some worchershire sauce (don't have a CLUE how to spell that LOL)

Worchershire (sp.??) sauce is a good idea, I've used that before too. You can use A-1 or pretty much anything you want!

I tried a new recipe today that I will definitely make again! It's called Pork Marsala. I love trying new things.

[crystalsmom]

All these recipes sound so good and I am going to try them all. This one is almost like mine, just be sure to grate the celery and carrot. I have an Italian one somewhere if I can find it. Well this one for now.

http://ths.gardenweb.com/forums/load...519111951.html

[girlybella]

Originally Posted by pepe mint

does anyone have a good meatloaf recipe? I have never made it before and hubby is really wanting it

thanks!!!!!!

I too decided to make meatloaf after you posted this...it sounded so yummy! Thanks for posting this...you helped me figure out what to make for dinner tonight!!

[Izzy Princess]

Here is my secret meatloaf recipe that won't be a secret anymore..lol:

2# meatloaf mix (veal/pork/beef) you can get this at the store or butcher
1 cup crushed buttery round crackers
1 cup shredded Cheddar cheese
1 (1 ounce) packet of Lipton onion soup mix
2 eggs beaten
1/4 cup ketchup
2T Worcestershire Sauce

preheat oven to 350 degrees F or 175 degrees C
in a large bowl stir together meat mixture, crushed crackers, cheddar cheese and onion soup mix until well combined.
In a separate bowl stir together eggs, ketchup and sauce until smooth. Stir the egg mixture into the meat mixture. Shape into a loaf and place in a 9x5 loaf pan

TOPPING:
1/2 can (7oz) tomato sauce
2T brown sugar
2T cider vinegar
1/2 cup white sugar
2 tsp. prepared mustard

In a small saucepan over medium heat combine all and bring to boil - remove from heat. After about 30-40 minutes pour over meat loaf mixture and return to oven to bake until done for about 20 minutes more.

Bake in preheated oven 45 to 60 minutes but I always use a thermometer and when it gets to 175 degrees you are good to go - since every oven is different and sometimes the meatloaf takes more than one hour.

Let the meatloaf sit for at least 5-10 minutes before slicing or removing from pan.

Enjoy

[crystalsmom]

Yes your secret is out and does it sound yummy. Love wors. sause and lipton onion soup mix and I can just taste it now.

[crystalsmom]

Originally Posted by sdasaro

Ok Guys and Gals. Roufianna and I will share our real Italian meat ball recipe with y'all as the introduction of ketchup to a meat ball is nothing short of blasphemy.
1-2 or more lbs of chopped beef/sirloin, The more the merrier as the MB's will freeze well after frying and save you alotta work next time you make "gravy" (now you know we are Brooklyn Italian).
1/4 cup of finely chopped onion per 2 lbs.
2 tablespoons whole raisons per 2 lbs.
2 tablespoons pinole nuts per 2 lbs.
1/4 loaf of stale hard Italian bread
salt and pepper to taste
1 whole egg per 2 lbs.
4 tablespoons fresh grated parmesan cheese per 2 lbs.
just a tad of fresh parsley finely chopped.

Now sautee the raisons with the onion, and pinole nuts till the onion looks cooked.
Put the hard bread in fresh water till soft then remove and blot it then squish it completely into the ground beef introducing the egg and balance of recipe.

Form your MB's in the palm of your hands ( about 2 inches) and roll them into frying temperature olive oil at a level high enough to cover 1/2 their hight. Cover the pan to avoid making more of a mess then necessary hehe and roll them once or twice so they get a little crusty. Don't overcook as the next step is to float em in a large pot of tomato sauce hopefully properly seasoned where they will pick up even more flavor and the correct texture ( not hard but not too soft either)


Plan "B" for the cholesterol challenged is to bake em in the oven till uniformly brown at 325 degrees
Good luck

WOW, how did I miss this. Sounds wonderful.

[mistyinca]

1 lb 85% lean or better ground beef
1 egg
3 TB ketchup
1 TB Worcestershire sauce
2 TB dried minced onions
1/2 ts garlic powder
ground black pepper
1/4 ts dried thyme
1/4 ts dried marjoram
1/2 cup seasoned bread crumbs

Preheat oven to 350. Mix together all ingredients and shape into a loaf on a nonstick foil lined baking sheet. Baste the top of the loaf with ketchup and bake at 350 for 1 hour. Serve with mashed potatoes and Le Seur peas.

[nvnvgirl]

All-American Meatloaf

Serves 6
Be careful not to overknead the meatloaf ingredients; doing so will result in a heavy and dense loaf.


3 slices white bread

1 large carrot, cut into 1/4-inch-thick rounds

1 rib celery, strings peeled, cut into 1/2-inch pieces

1/2 medium yellow onion, roughly chopped

2 cloves garlic, smashed and peeled

1/2 cup fresh flat-leaf parsleyleaves, loosely packed

1/2 cup plus 3 tablespoons ketchup

4 1/2 teaspoons dry mustard

8 ounces ground pork

8 ounces ground veal

8 ounces ground round

2 large eggs, beaten

2 teaspoons salt

1 teaspoon freshly ground pepper

1 teaspoon Tabasco Sauce, or to taste

1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling

2 tablespoons dark-brown sugar

1 tablespoon olive oil

1 small red onion, cut into 1/4 inch-thick rings

1. Preheat oven to 400̊. Remove crusts from bread, and place slices in the bowl of a food processor. Process until fine crumbs form, about 10 seconds. Transfer breadcrumbs to a large mixing bowl. Do not substitute dried breadcrumbs in this step, as they will make your meatloaf rubbery.

2. Place carrot, celery, yellow onion, garlic, and parsley in the bowl of the food processor. Process until vegetables have been minced, about 30 seconds, stopping to scrape down the sides of the bowl once or twice. (Chopping vegetables this way saves time and ensures that vegetables will be small enough to cook through and not be crunchy). Transfer vegetables to bowl with the breadcrumbs.

3. Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef, eggs, salt, pepper, Tabasco, and rosemary. Using your hands, knead the ingredients until thoroughly combined, about 1 minute. The texture should be wet, but tight enough to hold a free-form shape.

4. Set a wire baking rack into an 11-by-17-inch baking pan. Cut a 5-by-11-inch piece of parchment paper, and place over center of rack to prevent meat loaf from falling through. Using your hands, form an elongated loaf covering the parchment.

5. Place the remaining 3 tablespoons ketchup, remaining 2 1/2 teaspoons mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry brush, generously brush the glaze over loaf. Place oil in a medium saucepan set over high heat. When oil is smoking, add red onion. Cook, stirring occasionally, until onion is soft and golden in places. Add 3 tablespoons water, and cook, stirring, until most of the water has evaporated. Transfer onion to a bowl to cool slightly, then sprinkle onion over the meatloaf.

6. Bake 30 minutes, then sprinkle rosemary needles on top. Continue baking loaf until an instant-read thermometer inserted into the center of the loaf registers 160̊, about 25 minutes more. Let meatloaf cool on rack, 15 minutes.

[Superstarkba]

So how did you meat load turn out Mandee?

[autumn star]

Yum! They all sound so good!

[Shadow]

I was surprised at how many recipes didn't include bell peppers,I can't imagine it without them.

[pepe mint]

OH MANNNNNNNNNNNNNNNNN it was sooooooooo good!!!! wow...for my first time....we were all SUPER impressed LOL

thanks for all your help everyone