View allAll Photos Tagged meatloaf...
I like trying different pumpkin recipes in the fall, and this one intrigued me. While it was good, it wasn't a WOW dinner. I liked coating the inside of the pumpkin with salt/pepper and mustard -- genius! I used a sweet/hot mustard and really liked the flavor it gave to the pumpkin. The meatloaf itself fell a little short for me, and I probably should have used my favorite meatloaf recipe. I had trouble with fat collecting on top of the meatloaf. Looking back, I think that occurred because the meatloaf mixture did not overflow the pumpkin (mine came to within an inch of the top, so the fat was stuck inside the cavity. If the meatloaf mixture overfills the cavity, then the fat rising to the top can bubble out and drain down the sides of the pumpkin. Good lesson learned in case I attempt something like this again. At any rate, dinner was good, but probably a one-hit wonder. I was a bit rushed, and the photos are not the best, but I got two fairly good ones, not great, but then that's the way things were going today.
This is BG's illustration for Elvira's piece, "Arsenic and Old Meatloaf," which details BG's childhood trauma involving his mom's e-coli enriched cuisine.
A super simple, deliciously spicy Indian style meatloaf. Find this recipe and more at thehathicooks.blogspot.com
Adding eyes to our "Mummy Meatloaf". Recipe is here:
gourmetmomonthego.blogspot.com/2008/09/not-your-mummys-me...
Buffalo meatloaf from Lazy Dog, which I ordered when I went there with my mom, my sister and her family for a belated birthday luncheon.
My own riskapie.
½ Tube Saltine crackers
1 ½ lb. Ground Turkey
½ cup sliced, pimento stuffed green olives
2 tbsp. finely chopped onion
2 eggs slightly beaten
salt and pepper to taste
•Combine all the ingredients and add the cracker mixture.
•Shape loaf into pan and bake at 350 degrees for 1 1/2 hour.
I made this meatloaf for my brother David. He isn't a fan of cheese so I kinda have to get clever with ingredients. I did use cheese though, (thought barely a traditional solid cheese) marscapone "cheese". Marscapone has a small bit of acidity and high fat content which would help in retention of moisture, and I used it in both the meatloaf and the topper. I told my family it was a secret recipe, and everyone who tries it is insanely impressed with it, particularly because it's NOT ketchup,
Meatloaf: 1 part ground bison, 1 part grass fed 80/20 beef, caramelized shallots, onions in a beef broth reduction, 3 cloves finely minced garlic, julienned italian parlsey, salt, pepper, worstershire, 2 tbsp marscapone, 1 beatened egg, about 3/4 cup panko breadcrumbs (twas what I had in hand but you can use whatever. I have no rules for recipes, nor do use other peoples proportions- it's all improv. I actually don't know how to cook properly)
topper: organic tomato paste, 2 tbsp marscapone, 1 tbsp canadian maple syrup, salt, 1 smear butter.