Speaking of Meatloaf...

Discussion in 'Food Forum' started by Mild Bill, Mar 7, 2005.

  1. Mild Bill

    Mild Bill Millennium Member

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    I don't use a formed pan that holds all the fat and liquids...
    I make an evenly shaped mound and let it brown dark all around...
    Ketchup glaze which gets dark and sticky...

    I dice up a can of Spam and mix it up with the pre-cooked recipe...
    It adds great flavor and the fat content also helps with juiciness...
    It mixes in beautifully...

    1/2" cubes of Greek Kasseri cheese too... Not a lot...
    They soften but hold their shape...
    Fontina works good too... even Mozzarella...
    Makes some bites extra special and thru the roof...
    1" cubes of toasted crusty bread soaked in egg and half & half...

    Eggs, herbs, onions, fresh ground pepper, garlic... all that stuff too...

    Every now and then I'll chop a few pitted prunes and toss that in too...
    Freaked me out the first time I tried that... It's really good!
    They're sweet and creamy...

    ;c
     
  2. lethal tupperwa

    lethal tupperwa

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    try dumping in a jar of salsa.
     

  3. VictorLouis

    VictorLouis

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    A couple of cups of your favorite spaghetti sauce.:)
     
  4. Mild Bill

    Mild Bill Millennium Member

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    Yeah VL, often I'll slice up the cooked loafage and top it with spaghetti sauce and cheese... broil it...

    That's a great thing to do...

    ;c
     
  5. S2nd

    S2nd One happy cat

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    My meatloaf variations:

    I use a tray instead of a pan for more exposed surface area.

    I add an egg to help hold it together.

    I punch a crater in the top to increase surface area, and to give me a "juice bowl." I juice the meatloaf every ten minutes or so, scooping the juice from the bottom of the pan into the crater. Nice n' moist.

    Ten minutes before it's done, I top the loaf with ketchup. Dries out just enough, and gives it a nice look/taste.


    Mmmm... hungry.