# Meatloaf it's what (was) for dinner. **URL:** \ **Category:** Cafe Society\ **Created:** [April 27, 2009, 10:51am UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479 "2009-04-27T10:51:20Z")\ **Posts on this page:** 17\ **Page:** 1
**Author:** ![False\_God](https://avatars.discourse-cdn.com/v4/letter/f/ee7513/32.png) [@False\_God](https://boards.straightdope.com/u/False_God)\ **Post date:** [April 27, 2009, 10:51am UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/1 "2009-04-27T10:51:20Z")
Taking a twist on a classic, I decided to do a turkey meatloaf last night, with an Asian taste profile. Here’s the recipe: –1lb ground turkey(ground my own as I’m fussy about salmonella) –1 c breadcrumbs (I used panko, but any should be fine) –2 eggs –2 cloves crushed garlic –1 inch grated ginger and juice –2tbsp black bean and garlic paste –1tsp sesame oil (dark) –salt and white pepper to taste. Then layered bacon in a loaf pan and baked until the probe read 160F at the center. It came out pretty good, and will be the focus of a bahn mi-style sammich later today. My mother’s (and grandmother’s) recipe, however was more of a technique than a recipe: half and half ground beef and sausage, either country style or italian a quarter canister of progresso breadcrumbs one onion minced fine garlic powder salt and pepper I can tomato paste Form into loaf on cookie sheet, frost with ketchup and bake until the outside is brown and glistening, or until the juices run clear. This one was especially good for cold meatloaf sandwiches the next day. So Dopers, post your meatloaf recipes and reminisces. I occasionally make one out of pork and chicken and embed hard boiled eggs down the center, which I know is really pate la campagne. ---
**Author:** ![Hal\_Briston](https://avatars.discourse-cdn.com/v4/letter/h/a9a28c/32.png) [@Hal\_Briston](https://boards.straightdope.com/u/Hal_Briston)\ **Post date:** [April 27, 2009, 12:33pm UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/2 "2009-04-27T12:33:15Z")
I might be the first to think this thread was going to be about Rocky Horror, but I won’t be the last. ---
**Author:** ![jayjay](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/jayjay/32/6765_2.png) [@jayjay](https://boards.straightdope.com/u/jayjay)\ **Post date:** [April 27, 2009, 12:37pm UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/3 "2009-04-27T12:37:29Z")
“Not Meatloaf again!” Sorry… ---
**Author:** ![Rebo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/rebo/32/13005_2.png) [@Rebo](https://boards.straightdope.com/u/Rebo)\ **Post date:** [April 27, 2009, 2:24pm UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/4 "2009-04-27T14:24:02Z")
I use Stovetop stuffing for the breadcrumbs, and add a can of Campbell’s vegetable beef soup, as well as diced onion and green pepper. ---
**Author:** ![rjk](https://avatars.discourse-cdn.com/v4/letter/r/ed655f/32.png) [@rjk](https://boards.straightdope.com/u/rjk)\ **Post date:** [April 27, 2009, 2:30pm UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/5 "2009-04-27T14:30:37Z")
Wrap those eggs individually in a meat loaf mixture and bake to get Scotch eggs. That makes a tasty portable lunch. I haven’t done that in quite a while, but now that I’m reminded I might just do it. I usually make the loaf with a trench down the centre, fill with mushrooms/cheese/onions (or whatever) and seal it up. The slices look good with a bull’s eye of filling. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 27, 2009, 2:39pm UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/6 "2009-04-27T14:39:34Z")
This is a variation on Alton Brown’s recipe. Forget bread pans for meatloaf; freeform is the only way to go. Meatloaf should only have two binders, in this case egg and bread crumbs. Heat the oven to 325F. 6 ounces of dry bread crumbs (croutons work well) ½ tsp ground black pepper ½ tsp cayenne pepper 1 tsp chili powder 1 tsp dried thyme ½ onion, finely chopped 1 carrot, peeled and finely chopped 3 cloves garlic, mashed and minced ½ red bell pepper, finely chopped (or place the above four ingredients in a food processor and pulse until minced) 18 ounces ground chuck 8 ounces ground lamb 1-1/2 tsp kosher salt 1 egg Note: for the meat, you can substitute half ground chuck and half ground sirloin and delete the lamb, if desired. I think the lamb gives this dish a robust flavor. For the glaze, combine: ½ cup ketchup 1 tsp ground cumin dash Worcestershire sauce dash hot pepper sauce 1 TBSP honey Combine all of the loaf ingredients gently. Don’t squeeze the meat. Free-form the loaf onto a baking sheet, or form into a loaf pan and turn it out onto a baking sheet. Insert a meat thermometer at the middle of the loaf, and about halfway through. Place the pan in the oven. After ten minutes, brush the glaze all over the meatloaf and allow to roast until an internal temperature of 155F has been reached. ---
**Author:** ![postcards](https://avatars.discourse-cdn.com/v4/letter/p/8e8cbc/32.png) [@postcards](https://boards.straightdope.com/u/postcards)\ **Post date:** [April 27, 2009, 2:58pm UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/7 "2009-04-27T14:58:59Z")
I’ve been making turkey loafs for years. Usually I substitute oatmeal for the breadcrumbs, though l’ve recently been using quiona. And salsa instead of tomato paste. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 27, 2009, 4:52pm UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/8 "2009-04-27T16:52:46Z")
Here’s one I haven’t tried yet, but it sounds great. I still wouldn’t put it in a loaf pan, as I like it browned all over and not boiled in fat/water: Moroccan Meatloaf (Maryana Vollstedt) 1 pound ground turkey or chicken ½ pound ground lamb ½ cup chopped green bell pepper ½ cup chopped zucchini drained and dried 2 garlic cloves, minced ¼ cup chopped green onions 1 cup dried whole wheat bread crumbs ¼ cup fresh orange juice 1 egg, beaten ½ tsp ground coriander ½ tsp ground cumin ¼ tsp ground ginger ½ tsp paprika ¼ tsp fennel seeds ½ tsp ground cinnamon ½ tsp salt ¼ tsp ground pepper ½ orange, peeled and sliced ½ lemon, peeled and sliced Mint leaves to garnish Combine all ingredients except orange and lemon slices. Turn into a baking pan and free form into a loaf. Bake in a 350 oven until lightly browned, about 45 minutes. Lay the fruit slices alternately on top of the loaf and bake an additional 15 minutes or so. Let stand for about 10 minutes to firm up. ---
**Author:** ![MissGypsy](https://avatars.discourse-cdn.com/v4/letter/m/8491ac/32.png) [@MissGypsy](https://boards.straightdope.com/u/MissGypsy)\ **Post date:** [April 28, 2009, 12:10am UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/9 "2009-04-28T00:10:31Z")
I make a Thanksgiving Turkey Meatloaf, for those days when it isn’t even close to November but you want comfort food… 1 lb ground turkey 1 small box Stove Top stuffing, chicken, turkey, or savory herb flavor 1 egg ¼ c. water 1 can or jar of turkey gravy (Campbell’s or Heinz, preferably) Salt and pepper 1/2 tsp. dried sage 1/2 tsp. dried thyme Rosemary (optional) Mix everything with your hands in large bowl until it looks like meatloaf and everything is well incorporated. Bake in a loaf pan or glass baking pan at 375 for about 45 minutes. ---
**Author:** ![Apocalypso](https://avatars.discourse-cdn.com/v4/letter/a/f19dbf/32.png) [@Apocalypso](https://boards.straightdope.com/u/Apocalypso)\ **Post date:** [April 28, 2009, 2:41am UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/10 "2009-04-28T02:41:49Z")
I’ve posted this before… I keep it simple, yet have gotten a lot of compliments on this meatloaf: 1lb ground meat, preferably ground chuck, not too lean. 80% is a good mix. 1/2 small onion, chopped fine. 1 egg 3-4 pieces of white bread _lightly_ sprinkled with water. Breadcrumbs are Abomination Ramen/Oodles of Noodles/etc 2 packets of seasoning from the beef soup package. Throw the noodles away. Combine ingredients in large bowl using your hands but do not overmix. Shape into loaf and put into the oven covered at 350 for an hour or an hour fifteen mins. Goes good with baked potatoes, you can put them in the oven at the same time as the meatloaf and take the loaf out when the potatoes are done. Make some corn, baby lima beans, broccoli, whatever veggie you want. If I feel like getting fancy I’ll use 1/3 or so Italian sausage. I did this once when my gf’s sis and husband came over. I went about 2lbs of meat total, and other than a couple small pieces for us, they ate my entire freaking meatloaf. So it must’ve been good! ---
**Author:** ![PlainJain](https://avatars.discourse-cdn.com/v4/letter/p/5daacb/32.png) [@PlainJain](https://boards.straightdope.com/u/PlainJain)\ **Post date:** [April 28, 2009, 3:58am UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/11 "2009-04-28T03:58:11Z")
> [@Hal\_Briston](#): > > I might be the first to think this thread was going to be about Rocky Horror, but I won’t be the last. Yep. ---
**Author:** ![Argent\_Towers](https://avatars.discourse-cdn.com/v4/letter/a/e8c25b/32.png) [@Argent\_Towers](https://boards.straightdope.com/u/Argent_Towers)\ **Post date:** [April 28, 2009, 4:27am UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/12 "2009-04-28T04:27:56Z")
I actually thought that Meatloaf (the singer/actor) was dead and that someone had started this thread in poor…uh…taste. ---
**Author:** ![False\_God](https://avatars.discourse-cdn.com/v4/letter/f/ee7513/32.png) [@False\_God](https://boards.straightdope.com/u/False_God)\ **Post date:** [April 28, 2009, 9:49am UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/13 "2009-04-28T09:49:20Z")
Well, it’s dwindling. The bahn mi sandwiches were so good I made several to share with the office today. –Small crusty french rolls, soft inside –slices of turkey meatloaf –hand-pickled carrots, leeks, and daikon radish (I just soak it overnight in sugar, vinegar and salt) –sliced jalapeños –lettuce And “dressing.” The "dressing"recipe I pried out of my favorite Vietnamese sandwich shop in Westminster, CA. Fish sauce mayo sesame oil sugar I’ll have to try some of the recipes listed upthread, and the idea of an all-lamb loaf intrigues me. Maybe with herbes de Provence and served with a tzatsiki sauce? ---
**Author:** ![Lynn\_Bodoni](https://avatars.discourse-cdn.com/v4/letter/l/e47c2d/32.png) [@Lynn\_Bodoni](https://boards.straightdope.com/u/Lynn_Bodoni)\ **Post date:** [April 28, 2009, 11:38am UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/14 "2009-04-28T11:38:55Z")
Ground beef Lee & Perrin’s A1 sauce Egg(s) Bread or cracker crumbs Milk Garlic powder Mix above ingredients together. Onion Celery Bell pepper Dice all, cook in olive oil until onion is limp and transparent, add to the first mix. Mix all together, adjusting as needed for moisture. Slap into a baking dish and shape into a loaf, if the dish is too big. Bake at about 375 for about an hour. Bake potatoes at the same time, the oven’s hot already and you might as well take advantage of it. If the beef is kind of fatty, remove pan from oven at about 45 minutes and drain the fat from it. Now that I use lean ground beef, I don’t need to do that any longer. I do still check it at 45 minutes, though, because I usually want to put some more A1 sauce on top of the loaf. You will note the lack of salt and pepper in this recipe. My husband has a very low tolerance for salty tasting foods, and I can’t eat black pepper because I have IBD. So adjust seasoning to individual taste. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 28, 2009, 3:37pm UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/15 "2009-04-28T15:37:48Z")
> [@False\_God](#): > > Well, it’s dwindling. The bahn mi sandwiches were so good I made several to share with the office today. > > –Small crusty french rolls, soft inside > –slices of turkey meatloaf > –hand-pickled carrots, leeks, and daikon radish (I just soak it overnight in sugar, vinegar and salt) > –sliced jalapeños > –lettuce > > And “dressing.” The "dressing"recipe I pried out of my favorite Vietnamese sandwich shop in Westminster, CA. > > Fish sauce > mayo > sesame oil > sugar > > I’ll have to try some of the recipes listed upthread, and the idea of an all-lamb loaf intrigues me. Maybe with herbes de Provence and served with a tzatsiki sauce? All lamb could be a bit intense, even if you’re using lamb from Kiwi or Oz. Mixing it with beef seems to work out extraordinarily well, IMO. Although if you used Middle Eastern spicing (as in kebabs), lamb would be spectacular. ---
**Author:** ![cochrane](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cochrane/32/10441_2.png) [@cochrane](https://boards.straightdope.com/u/cochrane)\ **Post date:** [April 28, 2009, 6:46pm UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/16 "2009-04-28T18:46:13Z")
> [@Argent\_Towers](#): > > I actually thought that Meatloaf (the singer/actor) was dead and that someone had started this thread in poor…uh…taste. ♫ ♫ I would eat anything for lunch, Anything you’ve been serving up, But I just won’t eat that. ♫ ♫ ---
**Author:** ![Flutterby](https://avatars.discourse-cdn.com/v4/letter/f/6f9a4e/32.png) [@Flutterby](https://boards.straightdope.com/u/Flutterby)\ **Post date:** [April 30, 2009, 1:03am UTC](https://boards.straightdope.com/t/meatloaf-its-what-was-for-dinner/494479/17 "2009-04-30T01:03:32Z")
I remember Mom’s meatloaf as a child… it was horrible. It had ground beef, an egg, and crushed crackers in it. That’s it. Horrible tasting. Now she’s learned to use recipes and this is the current one, passed on by my aunt, which is delicious. A far cry from the horrid thing on my plate as a kid! _Little Cheddar Meatloaves_ 1 egg 3/4 cup milk 1/2 cup shredded cheddar cheese 1/2 cup quick cooking oats 1/2 cup chopped onion 1 tsp salt 1 lb ground beef 2/3 cup ketchup 1/2 cup packed brown sugar 1 1/2 tsp prepared mustard In a bowl beat egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 9x13 baking dish. Combine ketchup, brown sugar and mustard; spoon over loaves. Bake, uncovered, at 350F for 45 minutes or until the meat is no longer pink and meat thermometer reads 160.