Official HBT Meatloaf Thread.

[texmedic49]

Anybody ever try this?

1lb ground beef
1 egg per pound
1 can chicken noodle soup per pound
corn flakes added to consistency
salt/pepper to taste

I have also tried this with Tony Chachere's in the mix, turned out well.

This was my Grandmother's recipe that she claims was on the back of a cornflake box when she was a kid. It has turned into our "family" meatloaf.

 

[McKBrew]

Spent grains are kind of like oatmeal... Has anyone ever made spent grain meatloaf?

No but that really is a good idea. If I brew again sometime, I'll have to try it.

Anybody ever try this?

1lb ground beef
1 egg per pound
1 can chicken noodle soup per pound
corn flakes added to consistency
salt/pepper to taste

I have also tried this with Tony Chachere's in the mix, turned out well.

This was my Grandmother's recipe that she claims was on the back of a cornflake box when she was a kid. It has turned into our "family" meatloaf.

Very simple idea. I like it. Sometimes I go crazy making meatloaf, and I should give a recipe like this a shot.

 

[passedpawn]

No but that really is a good idea. If I brew again sometime, I'll have to try it.



Very simple idea. I like it. Sometimes I go crazy making meatloaf, and I should give a recipe like this a shot.

Mashloaf. Intuitively, I don't think this will make a good loaf. I am very interested in hearing how this turns out, though. I'm wrong often.

 

[maxamuus]

I think I will try that horseradish meatloaf recipe tonight.

How did it turn out? Thinking of trying it out.

 

[WoodHokie4]

I found this recipe recently...its a great use for cooking with homebrew

http://nomilknosoynoproblem.com/beer-and-a-burger-meatloaf/

Sent from my ADR6425LVW using Home Brew mobile app

 

[unionrdr]

I was thinking the same thing while reading through this thread. Add about 1C of coursly ground dried spent grains in place of the bread crumbs,etc. They should soak up the juices nicely. I'm gonna have to try it out soon.

 

[Thonz]

I found this recipe recently...its a great use for cooking with homebrew

http://nomilknosoynoproblem.com/beer-and-a-burger-meatloaf/

Sent from my ADR6425LVW using Home Brew mobile app

"Found" on your wife's blog. Seems a bit like blogspam

 

[JonM]

My nothing fancy, but enormously satisfying, meatloaf is:

1 lb. ground beef
2 eggs
1 package dry onion soup mix
16 crushed saltine crackers
One blop of BBQ sauce (probably about 1/4 to 1/3 cup)
3/4 cup water

Mix thoroughly and bake in a loaf pan at 350 for 70 minutes.

 

[WoodHokie4]

"Found" on your wife's blog. Seems a bit like blogspam

Sorry...not trying to blogspam. It's a fuzzy line between promoting/supporting your wife and genuinely sharing a great recipe for meatloaf.

All bets aside, it is pretty fantastic and I'd share it no matter where it came from.

 

[Bigscience]

Here is generally what I do without amounts (you can scale it for you size recipe).

Chop up and render off some bacon and reserve the bits. Chop course carrot, onion and celery then blend up until a paste in a blender. Sauté paste in bacon fat. Add tomato paste and garlic until garlic is fragrant. Add thyme and oregano. Cool mixture and mix with a 2:1 mixture of beef and pork along with the bacon. Add bread crumbs, lean and perons sauce and eggs. S&P too

I like to form mine into about 1/2 lb mini football loafs (more surface area for the crusty goodness) and put them on rack on a baking sheet.

Graze with a mix of catchup,soy sauce, cumin, brown sugar and lean and parons sauce.

Bake at 400F and then broil to crust up the top at the end.

The size works out nice for individual servings and can be cut up and pan seared the next day for sandos.


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[worthogg]

My high school girlfriend and I used to listen to Paradise By The Dashboard Light when we were...wait, oh not that kind of meatloaf. Sorry.

 

[eatmorefrogs]

recipes aside, what techniques do you use to get the best form and edges while allowing for drainage, etc.?

 

[bschot]

I just shape by hand, and use a turkey baster to get the grease out. It really helps get the bottom nice and crusty. A little burnt is even better.

Here goes my recipe

2 lbs hamburger (leaner is better)
1 lbs pork sausage (I prefer hot, really want to try chorizo)
1/4 to 1/2 pack of saltine crackers pulverized to dust
1 medium to large white onion diced
1 green bell pepper diced
3/4 tablespoon Worcestershire sauce
1 tsp Balsamic vinegar (optional)
A dash to a whole lot of ground red pepper (optional)
1/4 tsp Accent flavor enhancer (optional)
Plenty of fresh ground pepper (again optional but I love the flavor of fresh ground)

Shape into two loaves, I prefer a glass pan but metal works (I'm not sure it matters.) Set oven to 350. I use a probe thermometer inserted into the center of the larger loaf if there is one. Set to 155 if no thermometer try 45 minutes to an hour. When it's 155 pull it out of the oven (leave the temp probe in, otherwise it will bleed juices) and let it rest 10 minutes so it reabsorbs juices and rises to 160. Slice across the loaf about a 1/2 inch and serve. Refrigerate leftovers, they make amazing meatloaf sandwiches. I like mine cold on hot buttered toast.

This recipe is easily scalable the biggest loaf I've made is 12 lbs. I'll post pics when I make it again I just finished leftovers today.



Brian

 

[Bigscience]

recipes aside, what techniques do you use to get the best form and edges while allowing for drainage, etc.?

Hand form the loaf and put on a rack on a sheet pan. Enough bread crumbs and you'll soak up most of the juice and keep it in the loaf itself.


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[McKBrew]

The meatloaf thread lives.