It is not sweet and a little hot but good.
Posted on 04/23/2015 4:13:22 PM PDT by Jamestown1630
Well, again I’ve strangely digressed - from dainty tea sandwiches, to meat loaf!
Enjoy!
(If you would like to be on or off of this weekly cooking thread, please send a private message.)
-JT
here’s a great meatloaf recipe, as best I can recall it:
two pounds of leanest ground beef, one box of Herbs and Spices Stove top stuffing, one medium sweet onion minced, one medium green pepper minced, one tablespoon of Dale’s steak sauce, one half teaspoon of black pepper, one teaspoon of salt (sea salt if available), one fourth cup of egg substitute or two whole large eggs, two tablespoons of V8 juice. Mix in stand mixer until thoroughly mingled and dump into an olive oil greased loaf pan. You can also make large meatballs with this recipe and cook them nearly done and freeze them. Bake meat loaf at 350 for forty minutes covered with foli, then twelve more minutes uncovered. I shap the loaf before baking, giving it a ‘channel’ in the middle for a tomato paste sauce family likes (ketchup, tomato paste small can, and a bit of Dale’s steak sauce)/
That sounds very good, and I will try it!
I like a really savory meat loaf; a lot of recipes add too much ketchup or other tomato stuff, and it comes out too sweet.
(I also like the meatball option; I’ve been wanting to make my own meatballs, for the times when my husband goes all ‘Italian’ on me, and MUST have spaghetti. Store-bought meatballs aren’t that great.)
Thank You!
-JT
Oh, for a delicious, warm from the garden tomato and mayo sandwich.....
I love meatloaf and really don’t have a specific recipe. I usually use 1 1/2 lbs ground beef and 1/2 lb ground pork. The rest is typical... eggs, breadcrumbs, chopped onions, Worcestershire sauce, spicy ground mustard and whatever else I might think of at the time.
Most people I know have a “special” loaf pan but I just line a 9”x13” pan with Reynolds non-stick foil and *try* to shape it into a nice loaf. That way I can make 2 small ones. Eat one and freeze one. Perfect for us.
You are very welcome. As an aging single man I enjoy cooking and that recipe is one I thought up for the simplicity and storage capability. The cold meatloaf makes a bite-yer-tongue good sammich, too.
Are you able to get Mama Mancini meatballs? Used to find them in the frozen food section but now I hear they’re in the refrigerated section.
Muuuuch bigger than the other ones and a little pricey but very good. I’ve use them for meatball sandwiches and have to cut them in half. Oh, and they come with sauce which isn’t bad at all.
I’m not sure if Ben Franklin actually ever said that ‘beer is proof that God loves us’ - though I do love beer.
But I think that the tomato is *definitely* proof that God loves us!
-JT
I don’t think I’ve seen them, but will look. (We’re in the suburbs of D.C.)
-JT
I learned to make meatloaf from Mom. Like a lot of dishes, there was no recipe per se. Mom often made what she called “garbage meatloaf. Whatever she had went into the mixture. I often add grated carrot. Adds a little color and some Vitamin A. And as Mom did, I use oatmeal instead of bread crumbs as many recipes call for. Makes the meatloaf softer plus it adds fiber and various nutrients.
Saved for later...
I like the almond chicken salad with cranberries.
We use oatmeal in our house, too - my husband’s recipe. But I think what I liked about my Granny’s recipe is that at some point, it included that little packet of dried onion stuff - the one you make onion dip out of. And there wasn’t a lot of tomato-y stuff in it.
But she was making this recipe before i think that she could have gotten that dried onion; so I’m thinking there must have been an older recipe.
It was just very savory, and nicely firm when it was cold...
-JT
It is not sweet and a little hot but good.
LOL! That’s exactly what my husband uses, when he’s low-carbing!
I’m embarrassed to actually post this but, I like them.
Let’s call them, Outofsalt’s mama’s poverty tea sammiches.
You see, I’m a first generation émigré from commie Cuba and though my dad was a law professor and my mom in radio we came here with nothing. The tea sandwich is something society folks enjoy but, Dad took a job at 7-11 and mom had three kids to rear, so here is what mom came up with.
Deviled ham and cream cheese on wonder bread triangles. Crusts trimmed of course. That’s it.
As humble as humble fare gets and I still love them.
Bon Appetite (and I’ll be reading all the meat loaf recipes)
My Granny made ‘tea sandwiches’ with deviled ham from the can, just the same.
Did your mom make her own deviled ham?
When I was a kid, the canned stuff wasn’t too expensive; but now, it is. A while back I found a recipe for it that tastes exactly the same. I think I’ve posted it before, but here it is:
Deviled Ham
1 1/2 cups cooked ham (about 1/2 pound), chopped
1/3 cup mayonnaise
2 teaspoons whole grain mustard
3 tablespoons onion, chopped
1 teaspoon whole capers, drained
3-4 tablespoons curly parsley
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha sauce (or your favorite hot sauce, to taste)
1 teaspoon sweet pickle relish
Combine all ingredients in the bowl of a food processor. Pulse in one second bursts, scraping down sides of bowl with a rubber spatula as needed. Pulse until very well combined, but not quite a smooth paste (some texture here is good). Cover and chill in refrigerator for at least an hour to allow flavors to meld. Serve on crispy crackers or on white bread.
-JT
She didn't but now, I will. Looks yummy!
(or, in a Spanish accent, jummy!)
Delicioso.
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