View allAll Photos Tagged meatloaf...
Kelley & I decided on a last minute Girl's Night Out, but of course I had to make sure the gang here at the house was fed & happy before I left.
My culinary expertise lead me to create this masterpiece of sandwich art last night with Jenna's homemade meatloaf.
3 of Rich's Famous Meatloaves.
With a couple of 20-somethings living in the basement apartment, these don't last long . . .
I went out of my bodeans comfort zone - i always order buffalo chicken burger, pulled pork or ribs. It was worth the risk for the homemade meatloaf - very very nice - and quite like pate.
This is an update on my earlier 'what's in my pantry today' post.
First, let me say, I liked it very much. It was a much softer, less dense and much tastier meatloaf than the last one I made. Did it remind me of an imaginary land of great luxury and ease?
Maybe if someone else cooked it and there was actually some imaginary luxury and ease involved.
But I digress.
It came out very pretty. Prettier than the other meatloaf.
See.
(pic at blog)
It took a bit longer to cook than in the recipe. I used a smaller loaf pan (part of my new pyrex SCORE!) So it took...well, I'm not exactly sure but it reached 169 degrees plus somewhere between the and hour and 15 minutes and when I got the migraine aura and couldn't see anymore.
(pic at blog again :)
Oh no. I think I see a potential problem. Do you see it?
Look closer.
(pic at blog again :)
You see it now, don't you? I violated Picky Rule # 7
better known as
(No unidentifiable foods (What's that green thing)"
So, did the boy notice? Well, yes and no. I gave it to him on a sandwich.
The boy: Ma, this isn't very good.
Me: Oh? What's wrong.
The boy: It's mushy, tastes like goo and basil.
Me: Dill?
The boy: Dill.
Me: What do mean it tastes gooey?
He walked in and stuck his finger straight through the sandwich and said, See?
Me: Okay than, why don't you just throw it out.
The boy: You don't want me to keep it?
Me: Not with that finger tunnel through it.
The boy: Can I have a ham sandwich?
As far as this being a success? I'd have to say it's a mixed bag. I'm sure it would be for many families because it was really quite good.
And perhaps if I used less soup, more bread crumbs and no dill? But than it would be a whole other recipe, I suppose.
my first attempt at making meatloaf. 1 onion seemed like a lot. i should also use leaner meat. and i didn't notice the bread crumbs, so maybe i'll cut those out next time.
Of 15 photos, not a single one in focus. Um. Anyway, here's today's Edible 365. It was super-yummy, and not even burnt, despite all appearances!
Chris dubbed this "Cholesterol Sindae". Of note: I used 93/7 beef, which is why I had to drape it in bacon (only 3 slices!).
Does anyone know WHY the egg is in the middle? I'd never had meatloaf with an egg or bacon, but figured I'd give it a try. It was delectable.
Make a delicious, tender meatloaf for St. Patrick's day using extra stout Guinness, aged white cheddar, lean ground beef, ground chicken and - bacon!
Dinner 4/4/2008. Recipe came from this blog: theasiangrandmotherscookbook.wordpress.com/2008/02/27/how... My own blog write-up is coming soon.
so good! the turkey meatloaf was amazingly moist and I could have eaten bowls of the carrot salad, which had a fresh flavor from the cilantro and lime juice; on a side note, this carrot salad was the virgin voyage of my new 9-cup kitchenaid food processor. yay!
Ingredients
– 1 lb. ground meat
– 1 egg
– 3/4 cup milk
– 3/4 cup quick cooking oats
– 1 tsp salt
– 2 tsp garlic powder
– 2 tsp onion powder
– 2 tsp Worcestershire sauce
Sauce
– 2/3 cup ketchup
– 1/4 cup brown sugar
– 2 tsp mustard
Directions
1. Preheat oven to 350 degrees F.
2. Mix ingredients for the sauce. Set aside to garnish on top of meatloaf.
3. In a mixing bowl, mix all of the other ingredients.
4. Divide meatloaf mixture evenly into 12 in a muffin holder. (No need for muffin liners.)
5. Top each with the sauce.
6. Bake for 35 minutes. Check with toothpick to make sure it is not pink in center.