Legion World Forums LEGION OUTPOST Mission Monitor Board Let's discuss meatloaf.

Meatloaf haters-- take your free-love hippie selves to the tomato or spinach thread.

Meatloaf lovers-- tell us about your encounters with meatloaf.

My current life-goal is to make my own meatloaf one day.

Have you ever made meatloaf? Was it good? What are your secrets? When did you last have meatloaf? What makes a good side-item with meatloaf? With what tomato-based ingredient do you top your meatloaf? Or-- do you use something else entirely to top it, or even NO topping??

Please leave no detail out!!

Meatloaf and I first danced when I was a boy. The attraction was immediate. From then on, I'd have dreams on those cold and hungry nights.

My mom made the best meatloaf and the thought of it makes my stomach moan for more. I have no idea what her recipe was since I don't cook (my parents, brothers, sister and wife are all great cooks--I'm just a great customer ).

My wife makes better meatballs than my even my Mom and my sister (who is a chef and graduate of the Italian Culinary Institute of Manhattan, I may add), so I'm trying to convince her to try her hand at meatloaf.

I'm good for at least three slices since I'm still rather glutonnous and in denial about my aging body not getting fat via overeating. So at least one slice I do absoluely no topping, to inhale the deliciousness. I sometimes will do regular ketchup on the next, since like any red-blooded American, I love ketchup. And then I sometimes will use some A-1 steaksauce, which goes with it really well! (A-1 steaksauce should not be used on steaks; yet, its too good not to use on other things).

Oooh, your wife MUST attempt meatloaf!

Tell her Lash demands not only his own satisfaction but the satisfaction of Cobie as well, which can only occur when she makes meatloaf!

I eat it fastern' a bat outta hell.

I love to make my own meatloaf. However, I don't do the awesome full-fat version my Mom used to make. It had a crispy exterior layer, often augmented with BACON!

Ah, Seventies, this is why you were glory above all.

My version is usually lean beef and some ground pork (in a 3 to 1 ratio), augmented with veggies, lots of herbs and then coated with a layer of seasoned tomato paste to keep it from drying out in the oven.

I don't think meatloaf weather will really begin again until late September at the earliest, though. It's not Summer-y food.

My favorite meatloaf recipe involves mashing a pound or two of ground beef up with an egg and some bread crumbs, and then putting it down in the baking pan and adding a layer of barbecue sauce and mushrooms and cheese, and then another layer of meat, and then another layer of barbecue sauce, mushrooms and cheese on the top, and then baking it.

It ends up greasy (I probably use more cheese than most), so I pour the grease out and let it sit for a bit. I've tried it with croutons and / or garlic cloves baked in, but that's a choice not everyone loves.

More recently, we've mixed beef, pork and whatever, because of an Atkin's fad in the house, and cut out the bread crumbs entirely (and the mushrooms, 'cause of those darn obligate carnivores), but I prefer all-beef and loaded up with mushrooms.

Bacon sounds like it would be an amazing addition, cleome. I can't believe we've never done that, since we generally agree that *everything* is better with bacon...

Meatloaf, lasagna, egg-drop soup and 'breakfast stuff' (eggs, omelettes, french toast) are about the only things I can cook that don't make people run away in terror. My tastes are completely different than other people's, it seems.

I want to make a meatloaf someday with peppers and onions cooked into it, with a beef bourguignon sort of flavor, but I live with an eclectic mix of Atkins carnivores and vegetarians, which pretty much nukes the idea of preparing large meals for the whole family, since I think the only thing everyone will eat is cheese...

Some people like it cold, in sandwiches, but I like it hot, with HP sauce. My meatloaf is nothing special, though. Just ground beef, lamb & pork with bread crumbs, herbs & spices & onions. Still, it's tastier than my lentil loaf.

I make one mean meatloaf!
It bears a superficial resemblance to conventional meatloaf .... but upon further inspection you'll find that it's, well, FAR FROM THAT!!!

I'm loving the meatloafy info.

For my first self-attempt, I plan to go with the very basic: beef, breacrumbs, something tomatoey to top.

Loving Cobie's A-1 idea too...

I am thinking I may attempt this as soon as this weekend... certainly no later than next week if the obsession maintains current levels.

ps/ As a high-fiber side, I am leaning toward lima beans and brussel sprouts.

Bat Out of Hell is one mean album.

. . . oh, wrong Meat Loaf.

... ummm, you forgot onions. It ain't meatloaf without the onions.
It just ain't.

Yes, the top of the meatloaf should be totally covered with fresh chopped raw onions before going into the oven.

oooh... I *love* onions, so not a problem!!

Just about every giveaway cookbook in the last Great Depression has some meatless version of meatloaf. Just check out the upper right hand corner of this pic .

Ironically, subsidies and the like have likely made it cheaper these days to just eat the ground beef, as opposed to peanuts, lentils, or whatever else usually formed the basis of the faux-meat. Which kind of sucks, IMHO. Americans really do eat too much meat and not enough other stuff.

[snip]

It was pretty awesome. Mom also used to impress us kids by embedding a couple of hard-boiled eggs in the loaf. When she sliced it, there'd be a slice of egg in each piece.

I really don't think I could eat the beef-egg-bacon combo today. It'd probably kill me.

It's in the oven.

There are only 2 ways this will turn out:

j'awsesome or a j'abortion.

There can be no in-between.

I'm eating it now. I think for a first attempt it is pretty good!




I went pretty basic... 90% lean beef, panko breadcrumbs, bell pepper, onions, 2 eggs, seasoned with Heinz 57 (Cobie's steaksauce idea sounded so good!!), tomato sauce, salt, pepper and garlic powder.

I baked it for the final 20 minutes with a glaze topping consisting of more tomato sauce, more heinz 57 and ketchup.

I'm pretty into it... it's yum. Of course, I can't eat like this often but I'm already getting ideas for the next time... (like using ground sirloin and less tomato sauce but MORE steak sauce)...

Also please note my high-fiber side, a mixture of corn and lima beans!

Also, I plan to eat some Cheerios later to help balance this somewhat healthwise; I already had 1 bowl this A.M.

Ooh, that sounds intriguing! I love a good lentil soup (although I just have Campbells).

Lopsided food subsidies leading to America being #1 in childhood obesity is annoying. And the people hardest hit are the ones who can't afford to make massive campaign contributions and buy a vote to stop it, so it will not change anytime soon...

http://www.youtube.com/watch?v=Q9hLcRU5wE4

Meatloaf's Bat Out of Hell

send some over, pretty please?

< cuts off a 4 inch piece for himself and sits down at the table>

Hmm... no bad!

LASH, if you're not dealing with heartburn today, that's a sign you're on the right track.

(BTW, my favorite side with meatloaf is steamed string beans. Potatoes are nice, too. Sliced and baked in the oven is good because you can cook them right alongside the main entree.)