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Old 03-24-2010, 12:31 PM   #11
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Any meatloaf recipe will also make great stuffed peppers!! I always put a little Heinz 57 sauce in mine.

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Old 03-27-2010, 05:20 PM   #12
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Our new house favorite is smoked meatloaf. I take just about any base meatloaf recipe, place it in a "fish basket" lined with foil and poke with holes for the juice to drain out. Wrapping it with some bacon works well. I smoke for a few hours at 225-250 over some mesquite/oak coals. Think I will do one tomorrow.

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Old 03-27-2010, 05:47 PM   #13
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Man, I love me some meatloaf, this thread makes me hungry.

Edit: Also, anyone had a beer that went better with meatloaf than others?

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Old 03-27-2010, 08:30 PM   #14
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Quote:
Originally Posted by Bokonon View Post
The best meatloaf I've ever had and now the only recipe I make anymore is a horseradish meatloaf recipe I found online.
The secret ingredient in my Mom's meatloaf was horseradish. And Mom always used fresh breadcrumbs... not the dried type.
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Old 03-28-2010, 02:35 PM   #15
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Well-crushed Wheaties are a tasty substitute for bread crumbs. Other than some ground beef and an egg, the ingredients vary every time. The last one had a couple patties of New York Deli-style Hot Italian sausage in the middle.

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Old 03-29-2010, 12:07 AM   #16
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Quote:
Originally Posted by BraveSirRobin View Post
Though I don't believe there is such a thing as bad meat loaf.
I envy you, never having a bad meatloaf...*tear*
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Old 03-29-2010, 12:04 PM   #17
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Made one last night. Used Jalapenos instead of green bell pepper (they don't make it hot). I realized why I prefer mine with no sauce on it when cooking...that 'skin' you get.

Also made my first batch of spent grain bread, for the second best thing about meatloaf...meatloaf sammiches!

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Old 03-29-2010, 12:35 PM   #18
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Maybe this is just my personal preference, but one thing I would say is a must is that it be soft and fluffy. Some people have a tendency to mash down their meatloaf and make it tough and dense. You gotta be gentle and handle it as little as possible while shaping it.

I think if you can do that right you're 90% of the way to great meatloaf.

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Old 03-29-2010, 12:40 PM   #19
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A favorite technique of mine is to make individual (1/3 lb ish) meatloaves. The outer crust is always my favorite part anyway, so I make more of it this way. A muffin pan is good for this. They also bake faster than one large meatloaf.

I also like chopped celery to be included.

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Old 03-29-2010, 12:43 PM   #20
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Totally agree Gfei.

That's a great idea Coastarine. The more end pieces the better!

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