Howdy, looking to add something different to our Meatloaf recipe. Can you add cheese, or something?
Gig'em, Ole Army Class of '70
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Meatloaf ideas
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Last: 6 days ago by PerdidoKey2030
It's not an ingredient, but I tried smoking meatloaf recently and it turned out pretty well
Bacon on top instead of ketchup
Post what you normally do so we can diagnose and help.
I use a mix of beef, pork, and veal as a base (anyone else remember when they would sell that combo in the meat case?). I'll use 1/2lb of each and vacuum seal the other half for future use.
For the veg I keep it pretty simple. Garlic, onions, and carrot sauted until tender and just starting to brown. (Add bell peppers here if you like) Everything cooks down so start with about 2 onions, 2 large carrots, and 6-8 garlic cloves. Let cool
Season the meatloaf with salt, pepper, granulated garlic, and chopped parsley + a few dashes of Worcestershire and franks. Mix in the veggies, 2 eggs, and a cup of panko.
Fill the meatloaf pan half way and add your stuffing. Cheese, jalapeno-cheese, boudain, smoked sausage, and hard boiled eggs are a few options. Pack on the rest of the meat mix.
I prefer a brown gravy to tomato so I stop here and cover with foil. Bake at 350 until done. Pour off dripping for the gravy and allow to cool completely. I usually make the day before and refrigerate. Sear it off in a pan or flat top and serve with brown gravy
I use a mix of beef, pork, and veal as a base (anyone else remember when they would sell that combo in the meat case?). I'll use 1/2lb of each and vacuum seal the other half for future use.
For the veg I keep it pretty simple. Garlic, onions, and carrot sauted until tender and just starting to brown. (Add bell peppers here if you like) Everything cooks down so start with about 2 onions, 2 large carrots, and 6-8 garlic cloves. Let cool
Season the meatloaf with salt, pepper, granulated garlic, and chopped parsley + a few dashes of Worcestershire and franks. Mix in the veggies, 2 eggs, and a cup of panko.
Fill the meatloaf pan half way and add your stuffing. Cheese, jalapeno-cheese, boudain, smoked sausage, and hard boiled eggs are a few options. Pack on the rest of the meat mix.
I prefer a brown gravy to tomato so I stop here and cover with foil. Bake at 350 until done. Pour off dripping for the gravy and allow to cool completely. I usually make the day before and refrigerate. Sear it off in a pan or flat top and serve with brown gravy
Here's the cleaned up Chat GPT version
Ingredients
Meatloaf
lb ground beef
lb ground pork
lb ground veal
Vegetables
2 onions, finely diced - approximately 3 cups
1-2 large carrots, finely diced - approximately 1 cup
68 garlic cloves, minced
Optional: 1 bell pepper, finely diced
Seasoning & Binder
Salt and black pepper, to taste
Granulated garlic, to taste
2 eggs
1 cup panko breadcrumbs
23 Tbsp fresh parsley, chopped
Worcestershire sauce, a few dashes
Frank's RedHot (or similar), a few dashes
Stuffing Options (choose one or mix)
Cheese or jalapeño-cheese
Boudin
Smoked sausage
Hard-boiled eggs
For Serving
Brown gravy
Instructions
1. Prepare Meat
Combine beef, pork, and veal in a large bowl. (Optional: divide mixture in half and vacuum-seal one portion for later use.)
2. Cook Vegetables
Saut onions, carrots, garlic, and optional bell pepper in a skillet over medium heat until tender and lightly browned. Cool completely.
3. Mix Meatloaf
Season meat with salt, pepper, granulated garlic, parsley, Worcestershire, and hot sauce. Add cooled vegetables, eggs, and panko. Mix gently until just combined.
4. Assemble
Grease a meatloaf pan. Press half of the meat mixture into the pan. Add stuffing evenly down the center. Top with remaining meat mixture and seal edges.
5. Bake
Cover with foil and bake at 350F (175C) until fully cooked, about 6075 minutes.
6. Cool
Pour off drippings for gravy. Cool completely. For best results, refrigerate overnight.
7. Finish & Serve
Slice and sear in a hot pan or on a flat-top until browned. Serve with brown gravy.
Ingredients
Meatloaf
lb ground beef
lb ground pork
lb ground veal
Vegetables
2 onions, finely diced - approximately 3 cups
1-2 large carrots, finely diced - approximately 1 cup
68 garlic cloves, minced
Optional: 1 bell pepper, finely diced
Seasoning & Binder
Salt and black pepper, to taste
Granulated garlic, to taste
2 eggs
1 cup panko breadcrumbs
23 Tbsp fresh parsley, chopped
Worcestershire sauce, a few dashes
Frank's RedHot (or similar), a few dashes
Stuffing Options (choose one or mix)
Cheese or jalapeño-cheese
Boudin
Smoked sausage
Hard-boiled eggs
For Serving
Brown gravy
Instructions
1. Prepare Meat
Combine beef, pork, and veal in a large bowl. (Optional: divide mixture in half and vacuum-seal one portion for later use.)
2. Cook Vegetables
Saut onions, carrots, garlic, and optional bell pepper in a skillet over medium heat until tender and lightly browned. Cool completely.
3. Mix Meatloaf
Season meat with salt, pepper, granulated garlic, parsley, Worcestershire, and hot sauce. Add cooled vegetables, eggs, and panko. Mix gently until just combined.
4. Assemble
Grease a meatloaf pan. Press half of the meat mixture into the pan. Add stuffing evenly down the center. Top with remaining meat mixture and seal edges.
5. Bake
Cover with foil and bake at 350F (175C) until fully cooked, about 6075 minutes.
6. Cool
Pour off drippings for gravy. Cool completely. For best results, refrigerate overnight.
7. Finish & Serve
Slice and sear in a hot pan or on a flat-top until browned. Serve with brown gravy.
FIDO*98* said:
Here's the cleaned up Chat GPT version
Ingredients
Meatloaf
lb ground beef
lb ground pork
lb ground veal
Vegetables
2 onions, finely diced - approximately 3 cups
1-2 large carrots, finely diced - approximately 1 cup
68 garlic cloves, minced
Optional: 1 bell pepper, finely diced
Seasoning & Binder
Salt and black pepper, to taste
Granulated garlic, to taste
2 eggs
1 cup panko breadcrumbs
23 Tbsp fresh parsley, chopped
Worcestershire sauce, a few dashes
Frank's RedHot (or similar), a few dashes
Stuffing Options (choose one or mix)
Cheese or jalapeño-cheese
Boudin
Smoked sausage
Hard-boiled eggs
For Serving
Brown gravy
Instructions
1. Prepare Meat
Combine beef, pork, and veal in a large bowl. (Optional: divide mixture in half and vacuum-seal one portion for later use.)
2. Cook Vegetables
Saut onions, carrots, garlic, and optional bell pepper in a skillet over medium heat until tender and lightly browned. Cool completely.
3. Mix Meatloaf
Season meat with salt, pepper, granulated garlic, parsley, Worcestershire, and hot sauce. Add cooled vegetables, eggs, and panko. Mix gently until just combined.
4. Assemble
Grease a meatloaf pan. Press half of the meat mixture into the pan. Add stuffing evenly down the center. Top with remaining meat mixture and seal edges.
5. Bake
Cover with foil and bake at 350F (175C) until fully cooked, about 6075 minutes.
6. Cool
Pour off drippings for gravy. Cool completely. For best results, refrigerate overnight.
7. Finish & Serve
Slice and sear in a hot pan or on a flat-top until browned. Serve with brown gravy.
68 garlic cloves?
Prudhomes recipe makes for a pretty tasty meatloaf.
Paul Prudhomme's Cajun Meat Loaf Recipe - Food.com
Paul Prudhomme's Cajun Meat Loaf Recipe - Food.com
Guessing 6 to 8 got transcribed as 68.
I like the 23 tbsp of parsley. I'll have to try that next time.
FIDO*98*: Howdy, as usual you are the MAN (perhaps CHEF!!)! Thanks!
Gig'em, Ole Army Class of '70
Smitten Kitchen turkey meatloaf is excellent if you want to try non-beef or her techniques. Use dark meat turkey.
12thAngryMan said:
It's not an ingredient, but I tried smoking meatloaf recently and it turned out pretty well
This was the game changer for me. I don't like meatloaf. Then texags suggested smoking one. Its damn good that way.
https://www.cooks.com/recipe/ws1l88c1/mozzarella-meat-whirl.html
Mozzarella Meat Whirl. My mom used to make this all the time. The recipe she used had some chopped parsley added to the inside. No matter how well you seal it, some of the cheese will leak out into the sauce. The solution is to cook some egg noodles to serve as a side and scoop the cheese and sauce onto the noodles. I will make this this week.
Mozzarella Meat Whirl. My mom used to make this all the time. The recipe she used had some chopped parsley added to the inside. No matter how well you seal it, some of the cheese will leak out into the sauce. The solution is to cook some egg noodles to serve as a side and scoop the cheese and sauce onto the noodles. I will make this this week.
You can try chicharrones instead of panko or bread crumbs. Been using a spicy flavoring of that for years now and love it.
Eliminatus said:
You can try chicharrones instead of panko or bread crumbs. Been using a spicy flavoring of that for years now and love it.
My problem with chicharrones is that I eat all of them before they ever get a chance to make it into a recipe......
Green and red bell pepper
Being in TexAgs jail changes a man……..no, not really
Onion variations...Red onion, white onion, sweet onion or green onions, whole kernel corn, diced red jalapenos, poblanos
Alton Brown Recipe...if you are a meat crust guy can put in mulitple mini loaf pan or those weird brownie square pans
Good Eats Meatloaf Recipe | Alton Brown | Food Network
Good Eats Meatloaf Recipe | Alton Brown | Food Network
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