Meatloaf!

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One of my favorite meals and I relish it cold on a sandwich the next day

 

[daveinlax]

I made my go to Ann Landers Meatloaf a couple of weeks ago. I substitute catchup/bbq sauce mix for the tomato sauce for the topping. Good the first night with Mashed Potatoes and gravy then it’s meatloaf sandwiches on Wonder Sandwich Bread.

 

[username]

Sounds really good. I love meatloaf My mom made a great meatloaf. so meatloaf takes me back to being a kid.

 

[ophiuchus]

Nothing like leftover meatloaf sandwich!

 

[B.Lew]

Like Cosmic I’ve got a lot of ground venison from this last season. Meatloaf is a staple. I’ve never put stuffing mix but always add week old sourdough since we often have some leftover before baking our next loaf. I always add cubed cheddar cheese as well. Mine is less on the spice for sure. Just salt, pepper and smoked paprika (which I put on just about everything). Even sprinkled on the top of a precooked loaf of bread.

 

[HeavyLeadBelly]

Like Cosmic I’ve got a lot of ground venison from this last season. Meatloaf is a staple. I’ve never put stuffing mix but always add week old sourdough since we often have some leftover before baking our next loaf. I always add cubed cheddar cheese as well. Mine is less on the spice for sure. Just salt, pepper and smoked paprika (which I put on just about everything). Even sprinkled on the top of a precooked loaf of bread.

For a long time I really didn’t have any strong feelings for or against smoked paprika until I started making kettle corn in an effort to swing away from hyper processed chips. The first time I put smoked paprika on the popcorn my mind was blown. Basically half teaspoon salt, half teaspoon garlic powder, and a ton of smoked paprika is how I dress my popcorn.

In regard to meatloafs, yeah I’m not gonna lie, I’ve been thinking about the recipe I posted yesterday and have decided that’s what I’m making for next weeks dinners.

 

[pappymac]

Like Cosmic I’ve got a lot of ground venison from this last season. Meatloaf is a staple. I’ve never put stuffing mix but always add week old sourdough since we often have some leftover before baking our next loaf. I always add cubed cheddar cheese as well. Mine is less on the spice for sure. Just salt, pepper and smoked paprika (which I put on just about everything). Even sprinkled on the top of a precooked loaf of bread.

I knew there was someone else that put cubed cheddar cheese in their meatloaf!
My kids weren't big fans of meatloaf growing up but they did love it when I would use taco seasoning and crumbled tortilla chips. I would put cubes of cheese in the middle and cover it with thick salsa when baking. About 15 minutes before it was done, I would cover it with shredded cheese.

 

[sablebrush52]

I knew there was someone else that put cubed cheddar cheese in their meatloaf!
My kids weren't big fans of meatloaf growing up but they did love it when I would use taco seasoning and crumbled tortilla chips. I would put cubes of cheese in the middle and cover it with thick salsa when baking. About 15 minutes before it was done, I would cover it with shredded cheese.

Sort of reads like a nacho meatloaf! I like that idea!

 

[anotherbob]

Specifically turkey meatloaf. Ground turkey is highly adaptable so I've made a number of different meatloaves with it. Here's my current recipe:
4 lb 93% lean ground turkey - The 99% lean produces an overly hard and bouncy meatloaf. The 85% is too greasy.
1 package of mild Italian sausage patty
1 package of stuffing mix - your choice. I use Mrs Cubbison's cube stuffing
3/5 container of Italian Seasoning - My preference is Morton & Bassett, which is less reliant on fennel and more on paprika and coriander, a more mellow and savory approach, but whatever floats your boat.
3 large eggs or 2 extra large eggs
2 largish sweet Vidalia onions finely chopped - food processor is fine. I can reduce an onion to fine chop in 30 seconds, but I've been seduced by my Cuisinart.
1/4 to 1/3 cup of sugar free barbecue sauce. I use G Hughes Smokehouse original or sometimes hickory flavored.

Combine the meat, spices, barbeque sauce, and eggs in a large mixing bowl and knead by hand until the everything looks well dispersed.
Add in the chopped onion and mix in until well dispersed
Add in the stuffing mix and knead until dispersed. Don't over mix it.

Set oven to 375˚

Fold into a large Pyrex baking dish and apply a thin coating of the sugar free barbecue sauce over the top and place in the oven.

Set the timer for 1 hour and 40 minutes

I'm keeping an eye on salt so the only salt in this recipe is what's in the stuffing mix, which is more than enough. Morton and Bassett doesn't add salt to its spice mix. The small amount of barbecue sauce doesn't appreciably add salt. For those finding it a bit lacking in salt, you can always add some.

I've been minimizing salt for years so that I can actually taste ingredients with the dishes that I make. Too much salt really deadens one's palate.

If anyone has an interesting meatloaf recipe, bring it on!

I remember reducing my salt intake. And realizing how insane the amount of salt restaurants use and food manufactures use. Everything starts tasting way too salty.

 

[B.Lew]

I knew there was someone else that put cubed cheddar cheese in their meatloaf!
My kids weren't big fans of meatloaf growing up but they did love it when I would use taco seasoning and crumbled tortilla chips. I would put cubes of cheese in the middle and cover it with thick salsa when baking. About 15 minutes before it was done, I would cover it with shredded cheese.

Yes!! The cheese is was an idea for the kids initially. Anything to get them eating meat and protein!

 

[sablebrush52]

I remember reducing my salt intake. And realizing how insane the amount of salt restaurants use and food manufactures use. Everything starts tasting way too salty.

Yeah. I rarely eat out at restaurants, partly because it's expensive, partly because they use way too much salt. I always ask that the kitchen not to salt anything because they're just adding salt over salt. People must be used to insane amounts of salt.

 

[abecox]

So my family does a thing where we do a mixture of horseradish and ketchup to give it a nice bite to the top.

When I make it at home I usually do half and half leanish ground beef and ground pork. Sometimes if I'm feeling wild instead of bread crumbs I grind up cool ranch Doritos and use those instead but with how expensive those snacks are lately I just use part of a seasoning packet for ranch dressing.

 

[FLDRD]

Turkey & ground pork meatloaf. Didn't turn out that bad. Even my wife enjoyed it. We will enjoy leftovers this week and I will ponder modifications for whenever I do it again. Seems to be one of those dishes that lends itself to variety and interpretation...

 

[rick3wood]

Sauté the onions, peppers before adding to the meat , ketchup a must

 

[Sam Whiskey]

Specifically turkey meatloaf. Ground turkey is highly adaptable so I've made a number of different meatloaves with it. Here's my current recipe:
4 lb 93% lean ground turkey - The 99% lean produces an overly hard and bouncy meatloaf. The 85% is too greasy.
1 package of mild Italian sausage patty
1 package of stuffing mix - your choice. I use Mrs Cubbison's cube stuffing
3/5 container of Italian Seasoning - My preference is Morton & Bassett, which is less reliant on fennel and more on paprika and coriander, a more mellow and savory approach, but whatever floats your boat.
3 large eggs or 2 extra large eggs
2 largish sweet Vidalia onions finely chopped - food processor is fine. I can reduce an onion to fine chop in 30 seconds, but I've been seduced by my Cuisinart.
1/4 to 1/3 cup of sugar free barbecue sauce. I use G Hughes Smokehouse original or sometimes hickory flavored.

Combine the meat, spices, barbeque sauce, and eggs in a large mixing bowl and knead by hand until the everything looks well dispersed.
Add in the chopped onion and mix in until well dispersed
Add in the stuffing mix and knead until dispersed. Don't over mix it.

Set oven to 375˚

Fold into a large Pyrex baking dish and apply a thin coating of the sugar free barbecue sauce over the top and place in the oven.

Set the timer for 1 hour and 40 minutes

I'm keeping an eye on salt so the only salt in this recipe is what's in the stuffing mix, which is more than enough. Morton and Bassett doesn't add salt to its spice mix. The small amount of barbecue sauce doesn't appreciably add salt. For those finding it a bit lacking in salt, you can always add some.

I've been minimizing salt for years so that I can actually taste ingredients with the dishes that I make. Too much salt really deadens one's palate.

If anyone has an interesting meatloaf recipe, bring it on!

Specifically turkey meatloaf. Ground turkey is highly adaptable so I've made a number of different meatloaves with it. Here's my current recipe:
4 lb 93% lean ground turkey - The 99% lean produces an overly hard and bouncy meatloaf. The 85% is too greasy.
1 package of mild Italian sausage patty
1 package of stuffing mix - your choice. I use Mrs Cubbison's cube stuffing
3/5 container of Italian Seasoning - My preference is Morton & Bassett, which is less reliant on fennel and more on paprika and coriander, a more mellow and savory approach, but whatever floats your boat.
3 large eggs or 2 extra large eggs
2 largish sweet Vidalia onions finely chopped - food processor is fine. I can reduce an onion to fine chop in 30 seconds, but I've been seduced by my Cuisinart.
1/4 to 1/3 cup of sugar free barbecue sauce. I use G Hughes Smokehouse original or sometimes hickory flavored.

Combine the meat, spices, barbeque sauce, and eggs in a large mixing bowl and knead by hand until the everything looks well dispersed.
Add in the chopped onion and mix in until well dispersed
Add in the stuffing mix and knead until dispersed. Don't over mix it.

Set oven to 375˚

Fold into a large Pyrex baking dish and apply a thin coating of the sugar free barbecue sauce over the top and place in the oven.

Set the timer for 1 hour and 40 minutes

I'm keeping an eye on salt so the only salt in this recipe is what's in the stuffing mix, which is more than enough. Morton and Bassett doesn't add salt to its spice mix. The small amount of barbecue sauce doesn't appreciably add salt. For those finding it a bit lacking in salt, you can always add some.

I've been minimizing salt for years so that I can actually taste ingredients with the dishes that I make. Too much salt really deadens one's palate.

If anyone has an interesting meatloaf recipe, bring it on!

Thumbs up on the packaged dressing mix for the “bread crumbs”. I’ve been using it in meatloafs for years. I usually use Pepperidge Farms, choosing the particular blend based on the meat. My mom, God rest her soul, always used saltines to make the blandest meatloaf ever. The ketchup on top was the best of it!

 

[Puff nstuff]

My two favorite meatloaf recipes are my Grandma's Ham loaf, made with ground ham and pork, and Paul Prudhomme's Cajun meatloaf, which is served with a delicious brown gravy. Heavenly!!

 

[snagstangl]

Am I the only one who mixes brown sugar with my ketchup before putting it on top?

 

[HeavyLeadBelly]

Am I the only one who mixes brown sugar with my ketchup before putting it on top?

Maybe! But I think that could be good. I made meatloaf on Monday and subbed Sweet Baby Rays bbq sauce for the ketchup and it turned out pretty amazing