Reminds me of when one of my sister’s arthritis patients paid her in wild venison and she had trouble figuring out what to do with it. She finally settled on a recipe that turned out to be way too heavy on the vinegar.
I was pretty much the only one present who was capable of eating the result.
That poor cow. If it’s going to be ground into hamburger, let it at least be afforded the dignity of being a hamburger. Going down between two slices of bread and with some cheese on top may not be much, but it’s better than meatloaf.
Say you’re trying to eat better and have her make this instead -
This is basically the only thing I do with ground beef other than burgers, because, well, it’s ground beef. Much like ASL_v2.0, I don’t find meatloaf to be a good fate for even poor quality beef, and while meatballs are fine, beef would not be my go to choice.
I was afraid of this.
There were a couple big flat iron steaks. So we cut them thin and had fajitas.
Now that was good.
I hope there’s more of those.
Once upon a time, many years ago, I had a recipe for sweet and sour meatloaf. It was pretty good. I wish I still had it around somewhere.
I think it was on the back of a box of bran flakes, so I supposed it included bran flakes mixed in. It also had orange juice, mustard, and probably minced green bell peppers.
Well thank god for that at least.
Savages. Or rather, butchers.
I know. I agree.
But there wasn’t enough to go around otherwise.
I thought baby back ribs came from baby pigs.
I’m not sure. I know I like ribs.
Where ever they come from.
Something satisfyingly primal about gnawing on a bone.
My family has crowned me Meatloaf Queen. They have fistfights over the leftovers!
My typical meatloaf was part cow, part pig. One of the best I ever made was hamburger and pork sausage.
Alas, old age and falling-apart body parts have changed the contents of the loaf to part beef, part turkey or chicken. And NO SALT. I have never had a heavy hand with salt, but the shaker has been banned from my kitchen. I did discover that “HERB OX” seasoning packets can ALMOST function like salt.
Okay, not even almost. But it is the best I’ve found so far. Herb Ox comes in beef flavor and chicken flavor. Get both.
While I do a varied assortment of multiple herbs and spices, my meatloaf gets an extra dose of thyme. My trademark. Don’t use too much thyme, or the taste will remind you of cough syrup.
GAWD, I miss salt!
~VOW
Back when I was a kid, meatloaf meat was packaged as a third each of ground beef, veal and pork.
My mom made bad meatloaf. But my dad added “fixings” so it was tasty. Carrots, green pepper, onion, and a spicy tomato sauce. Not bad for 1950s cuisine.
Interesting. My mom would only use this mix when she was making stuffed manicotti. She said veal is too expensive to use for meatloaf.
I doubt my mom even knew what manicotti was when she was making meatloaf regularly.
Still is.
I forgot the diced celery, diced onion, and any combo of bread/breadcrumbs/<wihispering: or oatmeal>. And an negg or two, or three.
~VOW
Schmancy. It’s already mixed. The beef-pork-veal combo my mom used to buy had the three meats in one package, but in separate sections of the blob of meat.