Meatloaf rescue

[nmap]

I've been trying to adapt a better recipe for meatloaf, and thought I'd put an idea I've been working with on the table (no pun intended this time).

Meatloaf tends to include extender of one sort or another - bread crumbs being a common choice - and ketchup. I think something better is possible. An old cookbook offered some ideas, but instead of a recipe included general guidelines...so, I gave it a try.

Below is a first iteration that I just finished:

2 lbs beef
1/4 onion, chopped
1/4 green bell pepper, chopped
3 stalks fresh parsley, chopped fine
1/4 cup parmesan cheese
Dash of Worcestershire sauce
1/2 teaspoon black pepper

Cook until done....

So, lessons learned:

The meatloaf was reasonably cohesive. It made decent slices that stuck together well enough. I doubt it was sufficiently cohesive to make a sandwich. This suggests I may be able to get away from bread crumbs and corn flakes (to say nothing of oats).

The vegetables should have been lightly sauteed first. Baking did not suffice to clarify the onions.

The pepper was about right. I had thought the parmesan cheese would reduce the need for salt, but I might need to add more Worcestershire sauce or (perhaps) a small amount of salt.

Problems:

It's sorta kinda OK (i.e., the feral cats didn't get it), but it isn't delicious. It lacks something. Maybe several somethings.

Any thoughts?

[Pete]

Love meatloaf, mostly made by others.

I think better meatloaf is based on consistancy. Not enough binder and it kinda' falls apart into ground beef as you try to cut it. Or you play with the raw mix too much and it gets compacted like a brick.

The best is one that holds together when you cut it, is juicy, but you can pick it apart with your fork if you want.

I like an egg in mine, with a shot of A1, some fine ground saltine crackers, fine chopped onions, pepper and then a dash of most of the green stuff over the stove.

I'm sure the % of lean in the ground beef has a lot to do with the consistency but I have not made enough to noddle that part out.

I made one once using a Norwegian Meatball recipe, included about 20% porck sausage and allspice among other things, but turned out pretty good.

[Penn]

Our meat loaf is 2-1 beef to ground pork.

2lbs Beef
1 Gr. Pork
6 whole eggs
1 teaspoon of the following:
Chopped Parsley, Tarragon, Thyme
1/4 Teaspoon of Mace, Allspice
1 Table spoon of Fresh Cracked Black Pepper ( Use the bottom of a pan, rolling, pressing down to crack the peppercorns)

4 Cloves of fresh Garlic
2 1/2 Tablespoon of salt ( Process the salt and Garlic in a food Processer to puree it)

Method:
Mix the meat and all ingredients together in a large mixing bowl, or a kitchen Aid using the dough hook. Take a small Piece and Saute it like a burger, taste for salt. If it needs more add to the mix.

Mold in bread pan loafs the have been lined with bacon. Once molded and packed tight, lay bacon strips over the top to keep the moisture in, Bake dry @ 350 until med well approx 45-1hr. You can also bake it in a Bain Marie, or water bath. This method requires you to place the molds in a pan of water 1/3 of the way up on the molds. It is a slow method and the steam cuts down on the dehydration on the meat loaf. add an extra 30 minutes to the cooking time.
To tell when its done it should be firm but not hard to the touch.

[Kyobanim]

I use 2 eggs, Heinz 57 and progresso bread crumbs and finely shreaded cheese, in addition to the other stuff, in my meatloaf. Gives it a nice texture and after refrigeration is good for sandwhiches.

CAUTION: extensive use of culinary terms follows

2 lbs burger 90%
tablespoon of finely grated onion
1 garlic clove smashed real good
salt and pepper
couple squirts of ketchup
couple shakes of whatsthishere sauce
1 egg if large, 2 if small
big shot of the 57 sauce
half cup of finely shreadded cheddar
bread crumbs
One more shot of the 57 for a little kick.

Mix everything in a bowl except the bread crumbs. It should be pretty goupy. Now start adding the bread crumbs. If you want a tender, easily falling apart meatloaf it should be the consistancy of bread dough. If you want something that will remind you of what you had for dinner for hours on end and want to make sandwiches, add more bread cumbs and get it a little dryer.

Put in a bread pan and cook on 425 for 1 hour, maybe less depending upon how finely shredded the cheese is.

I've found that the more veggies I put in, the harder it is to keep it together unless they are finely grated or mixed with a hand chopper. ( I don't know the technical name of that tool).

[Ambush Master]

Oatmeal or Corn Flakes plus some Nuoc Bam!!:D

I've even used Rice Crispies and the flavor of all of them really enhances it (Same for Hamburgers!!).

[nmap]

Sirs, thank you all for some great ideas!

I'll look forward to trying them all.

[Peregrino]

I usually add oatmeal, sausage, and eggs to your basic recipie. My favorite is based on Penn's 2/1 ratio with the sausage (usually sage, ocassionally Italian). The only thing I haven't tried is AM's Nuoc Bam. I've got a well developed "sense of adventure" but I'm not sure I'm there yet. As a kid I learned to make 4-5 loafs and freeze the ones I wasn't cooking immediately. Still enjoy a good one but find I'm eating it at Cracker Barrel more than at home.