Chirky

jes promise me one thing, that i will not ever be recruited to be on the panel of judges for this contest because
1. I love your food and think you are an excellent cook and would hate to have meatloaf come between us
2. YUCK thinking of meatloaf makes me want to dry heave
3. I would be forced to stare at the loaf of meat if you served it to me and try and sneak parts of it into my napkin without you seeing and then I would have a lap of meat and that makes me more grossed out

But on a lighter note, I think I know someone who sells those packs, let me do some checking and see if she is still a rep and I'll get back to you

p.s. in the picture there is something green on teh bottom, please tell me that is NOT meat

Katie: That's too bad - I was planning on you being on the panel.

What if I blind-folded you? Would that work?

and also the stuff that looks like it might be meat is orange, ORANGE, which is only allowed in salmon because meat should be red or brown but NEVER ORANGE

Ooh, me! I have the most bestest meat loaf recipe evah! I so better win, cuz this is some kick ass meat loaf!

i clicked on the homemade gourmet website link, and you can buy the italian mozzarella meatloaf mix online through them. (https://www.homemadegourmet.com/shopping/mix.asp?ITEM=22101&MAJOR=200&MINOR=&ACTIVE=&CATNAME=Entrees)

i don't have a special meatloaf recipe but a friend was just telling me she used oats instead of bread in hers...which sounds interesting.

2 Pounds Ground Chuck - 90/10
1 cup of italian seasoned breadcrumbs
1 cup grated fresh parmesan
1 egg
1 tsp of salt
1 tsp pepper
1 tblsp of fresh garlic (I like the pre-minced kind)
2 tblsp of worscteshire(sp?) sauce
1 onion chopped finely and carmelized with the garlic

Mix the above ingredients in a large bowl until thoroughly blended.

Stuff into a large meatloaf pan and bake at 350 for about 25 minutes or until done. I have a sixth sense about when things are done and since this is my own made up recipe I can't tell you the exact time it will take to cook it.

After it has cooked I normally take it out of the pan and remove excess fatty and grease with a spoon. Then I top it with ketchup and bake it some more. Sometimes I used spaghetti sauce that has been mixed with some sugar which is a really nice option if you want to coat it with mozarella cheese.

I love meatloaf. I can eat almost an entire pan of it if it is cooked right. Must serve with garlic mashed potatoes filled with chives and bacon bits. And to help break up all of the bad food, I like to have some fresh steamed broccoli on the side. I like to cook mine with beef boullion because that is the way one of my favorite couple's that I like to eat dinner with make it.

Eddo: I think it's fun that you cook broccoli with beef boullion. :)

Jes,

Is there a deadline? Cause I got the World's Last Meatloaf recipe that'll make you slap your mama. But I'd like to make it, take pictures, and pair it with wine to make my blog readers green with envy (not with your friend Katie's desire to puke)

My meatloaf recipe, I think, is wonderful. I get lots of compliments on it and you can make a ton or a small amount...plenty for two with leftovers for Cold Meatloaf sandwiches the next day....my dads favorite.
It is a little "a little of this and a little of that" and "add to taste" etc, but the premise is easy to follow.
I use Ground Turkey 7% fat...very lean but not dry. You can use either 2 lbs or 4 lbs if you have a lot of people to feed or if you are just real hungry. OK...so here goes.

Ground Turkey (as above)
Lipton Onion Mushroom Soup mix (1 packet for each 2 lbs)
Diced Onion (to taste)
Egg (one for every 2 lbs)
Rice Crispies (or the generic)...This is a little sketchy as well...I like 2 cups for every 2 lbs but add enough to hold the loaf together but not to make it dry
1 can Rotel (regular or spicy depending on your taste)
Minced Garlic (I use the stuff in the spice jar - not fresh)
Coarse grind black pepper to taste

Mix everything together and mold into loaf. That does sound nasty...LOAF! but delicious!

Cook at 325 for 45 minutes per 2 lbs. This may vary 15 minutes more depending on your oven. If you cook a little longer as well, you will get a crustier outside which adds a great texture.

This may not be the best recipe out there but I have wowed family and friends and I like it....no need to add ketchup...until you make the cold meatloaf sandwich!!

Enjoy!

Sorry Jes, I hate meatloaf too! Do you perchance need a recipe for...ANYTHING ELSE? (Meatloaf is literally the only thing I don't make.)

I am sort of scared of Le Meatloaf. But I wish you luck on your meatlovian endeavors! If you find a great one, do share. (Chris loves it. Poor guy.)

1. I adore meatloaf. All sorts of it. Mix the meats, the seasonings, just give me meatloaf. Why? Because a meatloaf sandwich ROCKS!!! With mayo, of course.

2. I wasn't going to say anything about the mailing of prizes... but it made me laugh that you did.

3. My personal meatloaf recipe is not able to be written down. I just have my meat, and add things to it (eggs, bread or cracker crumbs, S&P, ketchup, onion, green pepper) until it looks good. So my advice is this: Add eggs, bread or cracker crumbs, S&P, ketchup, onion, green pepper to taste.

There. Wasn't that helpful!

I am a veg, but the Chowhounds (www.chowhound.com) swear by Paul Prudhomme's Cajun Meatloaf, and I trust them completely:

http://www.recipesource.com/ethnic/americas/cajun/00/rec0048.html

I just wanted to say that you still haven't mailed the prizes from your previous contests...

:)

Meatloaf...mmmmm. My mom makes a good one. I like a recipe for meatloaf that has shredded carrots in it.

How do you add ingredients "to taste" in a recipe that contains raw meat?

I kind of want to be on your panel. lol I'm not usually a meatloaf fan either, but I haven't been disappointed the last couple times I had it. And if these are the best of the best ...

Jes, do not fear the meatloaf. Meatloaf = meat + bread crumbs + ketchup. Mmmmm.

Seriously.

I like to put the meatloaf in a muffin tin, 12 individual freezable servings, and top with barbecue sauce. I have actually used stove top stuffing inplace of the bread crumbs and it was really good.

I found a recipe a few mos. ago in the DMN that was for little meatloaves. So much more fun to eat. I'll see if I can find it. Larger than meatballs, but more fun than a "slice".

In honor of your post, Brian and I had meatloaf at Cracker Barrel today. It was the lunch special.

Seriously though, WHY oh WHY are you going through the labor of making meatloaf when THE BEST MEATLOAF ON THE PLANET is only a few miles from you!?!?! Go run, don't walk to Celebration Restaurant and get the meatloaf with tomato sauce. YUMMMMMM.

Jess I have a good meatloaf for you and Roger. It's a little of this and a little of that with a little brown sugar. I basically throw the pantry in to it. It turns out great 99% of the time. Next I make some, I will invite you guys over.... Unless you want to make a whole bunch of meatloaves one night and the 4 of us sit down and decide on the best.

Jess I have a good meatloaf for you and Roger. It's a little of this and a little of that with a little brown sugar. I basically throw the pantry in to it. It turns out great 99% of the time. Next I make some, I will invite you guys over.... Unless you want to make a whole bunch of meatloaves one night and the 4 of us sit down and decide on the best.

Well, your site NEVER EVER loads for me at work... well it sometimes loads... like today... but I think today was a fluke. Anyway, so I always end up having to catch up on like 10 posts whenever I finally get throuhg. Ugh.

ANYway - I totally missed the deadline for the meatloaf, which is fine, b/c my meatloaf isn't really anything special - BUT I do have a secret to making any meatloaf taste better - it's all in the sauce. It's been years since I made it - because, well, it's meatloaf and no one likes meatloaf enough to make it more than once every 2 years or so, but basically, you follow any old meatloaf receipe... and then you mix up a special sauce of ketchup, worstecher sauce, brown sugar, and mustard (yellow OR grey poupon - take your pick). Coat the bottom of your meatloaf pan with the sauce... put the (uncooked) meatloaf in the pan... and then drizzle the rest of the sauce on top. Then cook as usual. It is DELISH!! Try it!

Thanks fot that post. Did you find a homemade gourmet consultant to order your seasoning because I can help you , if you still need help :0)

My homemade gourmet consultant is Annick Gunn. She is high up in the pyramid and takes her job seriously. If you google her your will find her. she gives 10% off all orders all the time, that's like free shipping basically. I've been really happy with her.