Comments on: Mmmmeatloaf. So Lady-Like.

By: Augusta Kaiser

Augusta Kaiser — Mon, 07 Dec 2009 22:14:27 +0000

I am a new comer to this site and thought you might like to add a meatloaf recipe that has been passed down from my 88 year old mom, which I in turn have made successfully for years. What’s great about it is that it has no eggs or breadcrumbs.
Ethel’s Meatloaf
Ingredients:
1-11/2 lbs. ground meat
1 peeled idaho potato
1peeled carrot
1small onion
1 garlic clove
Finely grate the potato, carrot, onion and garlic clove into the ground beef.
Add freshly ground pepper, salt to taste, a few dashes of worstershire sauce
Add a teaspoon of garlic powder,onion powder, and paprika.
Put into loaf pan and bake at 350 for about 45 minutes.
At this time combine about 1/2-3/4 cup chili sauce with about 1/2 cup grape jelly. Pour over meatloaf and then bake for another 15 minutes.

By: paige

paige — Thu, 23 Apr 2009 04:18:26 +0000

Dan–Yum. Recipes, please??
Marion–don’t forget to add a good bra to that list.
Margaret–come back to the dark side.
Daniel–Welcome! I am so intrigued by the idea of homemade chili sauce that I’m going to pester you in your blog comments until you get around to that post! And since you’re offering up the promise of future how-tos, how do you grind meat at home? Kitchenaid? Real, honest-to-goodness meat grinder? This is a kitchen task I’ve never tackled…

By: daniel (food dryer home)

daniel (food dryer home) — Wed, 22 Apr 2009 20:42:17 +0000

Is it OK to admit I’ve never used a recipe to make meatloaf? It’s ground meat, aromatic vegetables, absorbent stuff (bread crumbs, crackers, cereal), seasonings, and a binding agent, yes? That said, every meatloaf I make has its own flavor and character.

There is a specific seasoning I encourage everyone to try: homemade chili sauce. Once I’ve mixed the main ingredients and pressed it all into a loaf pan, I like to trowel on chili sauce made according to the recipe mom followed. It’s a chunky chili sauce and it thickens as the meatloaf cooks…

When the ingredients are in season, I’ll make a batch of chili sauce and post a “how-to” piece on my blog, Your Home Kitchen Garden. In the meantime, you’ve piqued my interest with the meatloaf that demands to be called sirloin… I’ll have to try it.

Coincidentally, while shopping today, I bought some ground beef and a chunk of pork to grind at home for a meatloaf I plan to make tomorrow or the next day. Thanks for sharing with us whose idea it was!

By: margaret

margaret — Wed, 22 Apr 2009 20:02:23 +0000

Having been vegetarian for 30-ish years, I am often asked what I miss, if anything. Meatloaf is the thing I think of; I liked it with brown gravy, not tomato sauce, and mashed potatoes, or in a sandwich. Meatballs (which after all are sort of the same thing, different shape) are the other thing I miss. Sigh.

By: marionroach

marionroach — Wed, 22 Apr 2009 12:16:53 +0000

Paige, you’re a sage. Everything IS better with bacon. In fact, my new theory on life is that with some bacon, some Worcestershire sauce, and a good lipstick, a girl has all she needs to succeed.

By: Dan Shaw

Dan Shaw — Wed, 22 Apr 2009 12:10:34 +0000

My mother used to make meatloaf with spinach laced through it , which was really great, especially cold. I think the mark of a good meatloaf is how good it tastes cold (and a meatloaf sandwich with Peter Luger steak sauce rocks, though the best hot meatloaf I ever had was made by my friend Elizabeth Mayhew and it was stuffed with spinach and mozzarella with some tomato sauce and she served it as a buffet dinner for 24!). Now I have discovered the key to great meatloaf is a mix of beef, veal and pork--and conveniently Guido's sells meatloaf mix in it butcher shop--and then you bake wrapped in local bacon. Divine.