M EATLOAF MADE ME DO IT. There is no other explanation I can think of, and while that is a tautology, I know, I offer it anyway: Meatloaf made us write about meatloaf. We have succumbed and are sinking further, daily, into the warm, aromatic, comfort that is meatloaf. My name is Marion and I am powerless not to write about meatloaf. Fine. I admit it, as well as the obvious fact that eating meatloaf begets writing about meatloaf, begets eating more meatloaf begets…
Well, you know what it begets. We’ve got Paige. We’ve got Dear(s) Ann and Abby, and we’ve got me, all sharing the meatloaf love. But then the other night I saw Marge Simpson serving Bart and Lisa little meatloaf men, and I felt like the gauntlet had been thrown down.
Marge, you blue-haired temptress: What’s your secret? Ever the competitor, I did some poking around, and found this, and I think that you’ll agree that we’ve even surpassed the wife of Homer, and upped the ante.
Is that meatloaf in your oven, sisters? Let’s see it. Recipes, please, here and now.
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I use an old Emeril Lagasse recipe (mostly) and try (usually unsuccessfully) to resist the temptation to shout “Bam!” as I throw the seasoning mix in. Sometimes I simply grind the sausage in with the other meats. I think it is the “Bam!” spice mix that makes it fly a few thousand feet above ordinary loaf.
Recipe here
Recipe for Meatloaf ? Um …..I used one once, maybe.
I see meatloaf as an experiment. A little of this a dab of that, some chopped onion, a clove of garlic, some oatmeal, eggs, mixed together. All topped with the seasoned slightly sweet tomato-y sauce. No real true recipe. It is ok if it taste different every time. The way our grandmother made it. Comfort food.
Oh course, it has to be served with mashed potatos.
I love meatloaf, but have no ‘recipe’. It is a throw together of what I grab from the shelf.
Hamburger, of course. Hmmm… I think mom always added an egg, some bread crumbs (forgive me, but I buy store bought now!), garlic is mine idea, celery salt, pepper, diced onions, whatever else is in reach, maybe worchestershire sauce, oregano, whatever.
Always, always topped with ketchup and a little honey, because everything goes down easier with sugar…
Hi, Deb: And you resist the urge to shout, “Bam!” why, exactly? Well, I can understand, actually, though for a meatloaf that soars a thousand feet above others I think you have rated your very own Superwoman-in-the-kitchen word. Howzabout “Whammo!” It’s one of my favorites when I throw down biscuit dough. Go on, sister, share it.
Hey, Jenni: Meatloaf as an experiment. Now you’re talking my language. My name is Marion and I measure nothing. Whew. I feel better. Did you see the mashed potato piped frosting on the meatloaf cupcakes on the above link? If not, please do and let me know what you think of them potatoes.
Hello, Becky. And thanks so much. Honey? HONEY? And Worchestershire sauce? Together? Oh, sister, I love this combo. Two of my favorite foods. You are a true friend. Please come back with more.
Like Jenni, I usually improvise meatloaf depending on what’s in the pantry. I always start with a pannade though — a couple of slices of sandwich bread, cubed, and soaked in either yogurt, buttermilk, or sometimes just milk (depends what’s in the fridge. I almost always add sauteed onions, and from there, anything goes. I also always cook my meatloaf freeform, on a sheet pan, and most times slathered with ketchup+brown sugar (freeform means extra ketchup crust!). For oriental flavours, hoisin + honey instead of the ketchup glaze is great.
Yo, Janice: Yogurt? Soaked in yogurt? This is getting too, too good for words. I love yogurt, hoisin, Worchestershire, honey. I make mine on a cooling rack, a slice of parchment paper underneath the loaf, letting the lovely free-form thing drip onto a cookie sheet. Then the edges at the bottom don’t just steam but actually get that crunchy crusty thing. Oh, meatloaf-sister, thank you. Yogurt!
Whoa. Crunchy-crusty-bottomed meatloaf? That is insane. Must revisit my own recipes, pronto.
Crunchy-crusty bottom, I promise. It’s a Martha Stewart trick and one I use every single time. Cut the parchment to approximate the slab you are going to throw down, shout “Whammo,” (see Deb’s comment above for context, or just call teh insane asylum and check me in directly; your choice) and place on footed cooling rack which, in turn goes atop a cookie pan or jelly roll pan or whatever you call a sided baking sheet. Perfecto mundo crunchy crusty every single time. Yum.