meat loaf

okay I have always loved meat loaf but somehow it never stays as moist as I would like, I try to let it cook slowly but its just not right, could you give me any recipes that are favorites , I have used bread crumbles up but I hear crackers are better ...

[TrudieC]

Don't currently have a recipe but a couple of things that help with the moisture content are:

1)  don't use meat that is too lean - it is dry
2)  try a mixture of ground beef and pork
3)  Place bacon over top or wrap whole meatloaf in bacon

[margypops]

I dont seem to get the seasonings right, well I do have a lot of cook books I think apart from your suggestions I will check them out and try again, thanks a lot ...I think Pip has run off with someone .....

[Piparskeggr]

Hey all;

Didn't run off, just trying to catch up with things outside of Cyberworld ,-)

Mmmm...meatloaf; a classic comfort food if ever there is one!

Made some a couple of weeks ago.  My preferred baking dish is a round Pyrex® one, about 12" by 4" deep, with cover.

Foodstuffs: 2# 90% lean ground sirloin, 1# 75% lean ground pork, 1 packet Italian salad dressing mix, 1 c fine bread crumbs, 1/2 c each diced white and red onion, 2 lg eggs - beaten, skim milk - as needed

Method: preheat oven to 325F.  Lightly oil the baking dish with olive oil.  Mix the ingredients by hand; if it seems a bit dry, add-in skim milk a few tablespoons at a time.  Bake until meat thermometer reads 160F, let rest 10 minutes before slicing.

Substitutes for the pork and spice mix...

1# Italian bulk sausage, 3 T minced garlic, 1 T minced parsley

1# ground veal, 3 T Chinese 5-spice powder, 1 c minced celery

1 1/2# minced mushrooms (2/3 Portobellas, 1/3 white), 1/2 c ea freshly grated Parmesan, Romano and Asiago cheese

There's some ideas!

[margypops]

Wow that recipes a  a good one Pip  I wouldnt ever have thought of sausage ,I am glad you said you hadnt run off we thought you had LOL...Shall I serve Meatloaf with Gravy and spuds ,what veg is best ?

[Piparskeggr]

For this "Italian" meatloaf, Anita made angelhair past in a primavera sauce; chunks of broccoli, carrots, celery and onion.

Regular meatloaf, usually beef gravy, mashed potatoes and peas_n_carrots.

The beef_n_mushroom loaf, I made that for a dinner party, had long grain_n_wild rice, acorn squash (a little brown sugar and pumpkin pie spice - bit size chunks) and rutabaga (minced parsley and butter - mashed) alongside...made a light bodied red wine_n_beef stock au jus for the meat and rice.

The beef_n_veal, Anita did that one, made individual servings in a muffin tin, used baking parchment to line the cups..did up stir fried veggies: celery, sweet red pepper, bamboo shoots, water chestnut, straw mushrooms, served over steamed rice noodles.  Nice presentation, too: bed of noodles, meat muffin centered, veggies all around that, over the noodles.

[margypops]

I never thought of individuals thats a great idea as I can freeze the oine sleft for anothher day , in two's ,I try to make a large batch of anything nowadays and freeze some ...

[margypops]

I made the one with sausage  Pip and we ate one and I froze one to take to my daughters on Christmas day ...we have called it Pips meat loaf...delicious ....