Path: swen.emba.uvm.edu!news.cs.utah.edu!caen!news.eecs.umich.edu!panix!imci5!pull-feed.internetmci.com!news.internetMCI.com!newsfeed.internetmci.com!usenet.eel.ufl.edu!bofh.dot!tank.news.pipex.net!pipex!usenet1.news.uk.psi.net!uknet!dispatch.news.demon.net!demon!mail2news.demon.co.uk!alexr.idiscover.co.uk From: Joel Ehrlich Newsgroups: rec.food.recipes Subject: COLLECTION (10) Meat Loaf Followup-To: poster Date: Tue, 4 Jun 1996 21:12:19 GMT Organization: Salata * Redondo Beach, CA * 310-543-0439 28.8k Lines: 319 Sender: Mark Alexander Approved: Mark Alexander Message-ID: Reply-To: Joel Ehrlich X-NNTP-Posting-Host: alexr.idiscover.co.uk X-Mail2News-Path: sal.9000series.idiscover.net!hal.9000series.idiscover.net!alexr.idiscover.co.uk Responding to: Susie SS> What can I say? My mother never cooked and my Dad never made SS> meatloaf, so I would love some recipes for meatloaf with a very thick, SS> slightly sweet catsup sauce like they serve at the Boston Carver SS> (formerly Boston Chicken). I have one good recipe that has Frosted SS> Flakes in it, but I am not sure how to get a not-so-dense- texture. SS> How do they thicken the tomato sauce catsup? Brown sugar maybe? SS> Thanks in advance. Could you post and e-mail me? ssarge@mc.net. SS> Thanks again! Susie Here are a bunch of ideas you can use as the starting point to developing your own recipe: Broccoli Stuffed Meat Loaf No. 854 Yields 6 Servings 1 1/4 lb Lean Ground Beef 1/8 tsp Black Pepper 1 Egg 1 1/2 Cups Broccoli Flowerettes 4 Tbls Bread Crumbs 1/2 Cup Mild Cheddar Shreds 4 Green Onions, Minced 1 Tbls Butter, Melted 1 tsp Salt 1 Tbls Tomato Ketchup 1/2 tsp Basil Leaves, Dried Preheat the oven to 350 degrees. Combine the beef, egg, 1/2 the bread crumbs, 3/4 of the minced green onion, 3/4 of the salt, the basil and the pepper. Set aside. Bring a pot of water to a full boil. Drop in the broccoli flowerettes. Cook until just tender-crisp (3 to 4 minutes). Drain thoroughly. Mix with the cheese, the remaining bread crumbs, green onions and salt. Press half of the meat mixture into a loaf pan (8" x 4"), forming an indentation in the center. Leave a 1" thick layer on the sides. Fill the indentation with the broccoli mixture. Top the broccoli with the remaining meat mixture. Seal well around the edges, completely enclosing the broccoli. Mix the melted butter and ketchup. Brush the top of the loaf with this mixture. Bake until the loaf pulls away from the sides of the pan and the meat is done (about 60 minutes). Serve hot. Cut in slices. Cajun Meatloaf No. 1911 Yields 6 Servings SEASONING MIX: 1/2 Cup Celery, Chopped 2 Bay Leaves 1/4 Cup Green Onion, Chopped e 1 tsp Salt 2 tsp Garlic, Minced 1 tsp Cayenne 1 Tbls Tabasco Sauce 1 tsp Black Pepper 1 Tbls Worcestershire Sauce 1/2 tsp White Pepper 1/2 Cup Evaporated Milk 1/2 tsp Cumin, Ground 1/2 Cup Catsup 1/2 tsp Nutmeg, Ground 1 1/2 lb Lean Ground Beef MEAT LOAF: 1/2 lb Pork, Ground 2 Tbls Sweet Butter 2 Eggs, Beaten Lightly 3/4 Cup Onion, Chopped 1 Cup Fine Bread Crumbs 1/2 Cup Green Bell Pepper, Chopped Preheat the oven to 350 degrees. Combine all the ingredients for the seasoning mix in a small bowl. Set aside. Melt the butter in a (1 quart) saucepan over medium heat. Add the onions, celery, bell pepper, green onions, garlic, Tabasco, Bay leaves, Worcestershire and seasoning mix. Saute, stirring occasionally and scraping the bottom, until the mixture starts sticking excessively (about 6 minutes). Stir in the milk and catsup. Continue to cook, stirring occasionally, for 2 minutes. Remove from heat and allow to cool to room temperature. Combine the ground beef and pork in an ungreased (13"x9") baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs. Remove the bay leaves. Mix by hand until thoroughly combined. Shape the mixture into a loaf (1 1/2 high, 6" wide and 12" long) in the center the pan. Bake for 25 minutes. Increase the oven temperature to 400 degrees. Cook until done (about 35 minutes longer). Serve immediately. Kerry Simon's Authentic Meatloaf No. 3491 Yields 8 Servings 2 Lb Lean Ground Beef 1 Onion, Chopped 2 Lb Lean Ground Veal 8 Slices Smoked Bacon 4 LARGE Eggs SAUCE: 1 Cup Bread Crumbs 3/4 Cup Ketchup 3 Tbls Fresh Mixed Herbs, 1/2 Cup Molasses Chopped 1/4 Cup Brown Sugar 4 tsp Salt 2 tsp Black Pepper, Ground Preheat the oven to 350 degrees. Thoroughly mix the beef, veal, eggs, bread crumbs, herbs, onion, salt and pepper together. Place the mixture in a loaf pan. Place the bacon slices across the top. Bake for an internal temperature of 145 degrees (about 1 1/2 hours). Prepare the sauce while the loaf bakes. Mix the ingredients together in a bowl. Apply the sauce to the top of the loaf after the loaf has been baking for 45 minutes. Finish baking the meatloaf. Remove the meatloaf from the pan. Slice and serve. ~~~ Kerry Simon Meat Loaf w/Spinach & Nut Filling No. 1838 Yields 6 Servings 1/2 lb Beef, Ground 1/8 tsp Dried Rosemary, 1/2 lb Pork, Ground Crumbled 1/2 lb Veal, Ground 1/2 tsp Nutmeg, Ground 1 1/2 Cups Spinach, Chopped 2 LARGE Eggs 3/4 Cup White Bread Crumbs 2 Tbls Dijon Mustard 1/2 Cup Pistachios, Chopped 1/4 tsp Tabasco Sauce 2 Cloves Garlic, Chopped 6 Slices Bacon 1/4 tsp Dried Thyme, Crumbled Preheat the oven to 400 degrees. Combine the beef, pork, veal, spinach, breadcrumbs, pistachios, garlic, thyme, rosemary and nutmeg in a bowl. Mix the eggs, mustard and Tabasco sauce in a small bowl. Add to the meat. Mix well. Season to taste with salt and pepper. Line the (9"x5") glass loaf dish with the bacon slices. Spread the meat mixture in the dish. Smooth the top. Place the loaf dish in a larger, deep sided baking pan. Add hot water to the baking pan to come halfway up the sides of the loaf dish. Bake until the meatloaf is brown and firm and the sides pull away from the dish (about 55 minutes). Invert onto a platter. Remove the bacon. Slice and serve. Meat Loaf w/Creole Sauce No. 876 Yields 4 Servings 1 1/2 lb Ground Meat 1 Small Onion, Chopped 1/2 tsp Salt 2 oz Mushrooms, Sliced 1/2 tsp Dry Mustard 2 Tbls Butter Dash Black Pepper 1 1/2 Cups Tomato Juice 1/2 Cup Red Onion, Chopped 1 Tbls Cornstarch 3/4 Cup Bread Crumbs Dash Tabasco Sauce 5 1/4 oz Evaporated Milk 1/2 tsp Thyme Leaves, Dried 1 Tbls Cornstarch Salt 2 Eggs, Beaten Green Onion, Chopped CREOLE SAUCE: 1 Green Bell Pepper Preheat the oven to 350 degrees. Combine the ground meat, salt, dry mustard, black pepper, finely chopped red onion, bread crumbs, evaporated milk and cornstarch in a bowl. Beat the eggs lightly and add. Place the meat in a well greased pate dish or loaf pan. Bake until done (about 1 hour). Prepare the sauce while the meat loaf is baking. Melt the butter in a saucepan. Chop the green bell pepper and add along with the chopped onion and mushrooms. Saute until the onion is soft but not browned. Mix the cornstarch with a little of the tomato juice. Add the remaining tomato juice to the pan with the pepper & mushroom mixture. Return to the heat and bring to a boil. Add the cornstarch mixture, stirring vigorously. Add the Tabasco sauce, thyme and salt. Sprinkle with chopped green onion. Bring to a boil and continue to boil until the sauce thickens (1 or 2 minutes). Serve the meat loaf with the sauce and steamed rice. Souper Meat Loaf No. 1895 Yields 8 Servings 1 Can Cream of Mushroom Soup 1 Egg, Beaten 1 Pkg Dry Onion Soup Mix 1/4 Cup Water 2 lb Ground Beef 1/2 Cup Dry Bread Crumbs Preheat the oven to 350 degrees. Combine 1/2 cup of the mushroom soup (for 8 servings, adjust as required), the onion soup mix, beef, bread crumbs and egg. Blend thoroughly. Shape into a FIRM (8"x4") loaf in a (2 quart) oblong baking dish. Bake until done (about 1 1/4 hours). Let stand at least 10 minutes before slicing. Spoon off the fat. Reserve 2 tablespoons of the drippings (for 8 servings, adjust as required). Combine the remaining mushroom soup, water and the reserved drippings in a (1 quart) saucepan. Heat thoroughly over low heat, stirring occasionally. Serve meat loaf with sauce alongside. Cottage Meat Loaf No. 1956 Yields 5 Servings 1 1/2 lb Lean Ground Beef 1/4 Cup Onion, Chopped Fine 1/2 Cup Tomato Ketchup 2 tsp Prepared Mustard 1/3 Cup Tomato Juice TOPPING: 1/2 tsp Salt 1/4 Cup Tomato Ketchup 1/2 tsp Black Pepper, Ground 1/2 tsp Prepared Mustard 1/8 tsp Cayenne 2 tsp Brown Sugar 2 Eggs, Beaten 3/4 Cup Bread Crumbs Preheat the oven to 400 degrees. Combine the ketchup, tomato juice, salt, black pepper, cayenne, eggs, bread crumbs, onions and mustard in a large bowl. Mix until thoroughly blended. Add the ground beef. Mix gently but thoroughly. Line a (9"x5") loaf pan with foil. Press in the beef mixture. Blend the topping ingredients together in a separate bowl. Spread the topping over the meat loaf. Bake until done (35-40 minutes). Drain off the fat. Rest the meat for 5 minutes before serving. Danish Meat Loaf No. 473 Yields 8 Servings 1 lb top round, ground 1 medium onion, grated twice 1 heap tbls flour 1 lb veal, ground twice Salt 1/2 lb pork, ground twice Pepper, freshly ground 1 cup breadcrumbs, fresh, 3 strips bacon soaked in Tomato juice, or 1 1/2 cups milk Chicken broth 2 eggs Pre-heat oven to 350 F. Mix meat, soaked bread crumbs, eggs, onion, and flour together by hand. Beat with a wooden spoon until mixture appears light and frothy. Add salt and pepper to taste. Form a loaf of the mixture in a baking dish. Put the bacon on top. Bake for about 1 1/2 hours. Baste several times during baking with the juice or stock. Slice thinly when cool. Meat & Potato Loaf No. 3532 Yields 8 Servings 2 Potatoes, Peeled 1/3 Cup Tomato Sauce 3 Tbls Potato Water 1/4 Cup Onion, Chopped 1 Tbls Parsley 1/8 Green Bell Pepper, 1/8 tsp Thyme, Ground Cored, Stemmed, Seeded 1/8 tsp Marjoram, Dried & Chopped 3/4 tsp Salt 1 1/2 Lb Lean Ground Beef 1 Pinch Black Pepper, Ground 1/4 tsp Dry Mustard 2 Eggs 1/4 Cup Tomato Catsup 14 Saltine Crackers Preheat the oven to 350 degrees. Cook the potatoes in boiling salted water until tender (about 20 minutes). Mash the potatoes, using the specified amount of potato water from the water in which they were boiled. The mashed potatoes should have a stiff consistency. Stir in the parsley, thyme and marjoram. Season to taste with salt and pepper. Set aside. Beat the eggs. Crush the saltine crackers. Combine the crackers crumbs, eggs, tomato sauce, chopped onion, chopped green pepper and the measure of salt in a large bowl. Add the ground beef. Mix thoroughly. Form the mixture into a 10"x8" rectangle on a sheet of waxed paper. Spoon the potato mixture down the center of the length of the rectangle. Fold the sides of the meat rectangle over the potato. Seal the edges of the sides of the loaf together. Seal the ends of the loaf together. Place the loaf, seam side down, on a 15"x10"x2" baking pan. Remove the waxed paper. Bake until done (about 45 minutes). Combine the catsup and mustard. Mix thoroughly. Heat over moderate heat. Spoon the warm sauce over the meatloaf. Serve hot. Pinwheel Meat Loaf No. 661 Yields 4 Servings 1 1/2 lb Lean Ground Beef 3 Tbls Parmesan, Grated 1/2 Cup Bread Crumbs (Fine) 1/2 tsp Oregano or Marjoram 1 Egg, Beaten 1 Clove Garlic, Minced 1 1/4 tsp Salt 1/4 Cup Ketchup 1/8 tsp Pepper Parsley, Chopped 10 oz Frozen Spinach, Thawed 3/4 Cup Mozzarella, Shredded Preheat the oven to 350 degrees. Combine the ground beef, bread crumbs, egg, 4/5 of the salt, pepper and half the ketchup and mix lightly. Combine the spinach, 2/3 of the mozzarella, the parmesan, the herb, the garlic and the remaining salt. Pat out the meat mixture on waxed paper to form a large rectangle (14x18). Spread the spinach filling over the meat to about 3/4" from the edge. Roll the meat up from the short end in jelly-roll fashion to enclose the filling and form a pinwheel loaf. Press the meat mixture around the filling at both ends. Place the loaf, seam side down, on the rack of a roasting pan. Bake for one hour. Spread the remaining ketchup on the top of the meat loaf and bake another 15 minutes. Remove from the oven and sprinkle with the remaining mozzarella and parsley. Serve hot. May also be chilled and served cold. Joel -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the "Posting Guidelines" article which is now available on line: http://www.duke.edu/~tfdpress/rfrpost.html. 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