EntropySink
Nothing & Everything => Open Discussion => Food and Naked Yodeling => Topic started by: Jake on October 30, 2011, 10:33:38 AM
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Made a badass meatloaf last week.
2.5lbs of 90%lean ground beef
1 bunch of green onion (chopped)
half cup of crumbled feta cheese (the kind you would put on a salad)
2 cups of french bread - soaked in water; drained
2 tbl spoons of spicy mustard (I use this one (http://www.amazon.com/Plochmans-Kosciusko-Mustard-9-Ounce-Spoonable/dp/B000KFY5RO/ref=sr_1_1?ie=UTF8&qid=1319984872&sr=8-1). if you've never had it, get it.)
2 tbl spoons of tomato paste (again I use a polish product)
2 eggs
spices to taste - I use salt, pepper, dry basil leaves, hot paprika, garlic and herbs (mix I pick up at costco)
mix everything together real well in a large bowl. I have a nice glass dish I use for meatloaf. 300 degrees oven. about an hour - use the toothpick test for readiness.
It came out great. The feta thing was spontaneous, but it worked! It really makes a difference. The french bread keeps the meat moist - even when reheating.
We ate it with mashed potatoes and creamy tomato sauce. My kids loved it.
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>>2 cups of french bread - soaked in water; drained<<
I'm imagining this is crumbled, cubed, diced or something.
May have to try halving it. . .
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I think that is the spicy mustard my grand mom always uses. It looks like it, and she is Polish through and through.
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>>2 cups of french bread - soaked in water; drained<<
I'm imagining this is crumbled, cubed, diced or something.
May have to try halving it. . .
really coursly diced.
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I was gonna make a turkeyloaf for thanksgiving, but this sounds
more delicious.
go for it!
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I set out to do this today. Mixed everything minus the french bread and tomato paste (with an addition of Johnny's Hot Marinade (http://johnnysfinefoods.com/products/dressings/jamaica-me-sweet-hot-and-crazy-48oz/#) which is by far the best sauce ever made and I am so happy it is back at costco) - I wrapped it in some wax paper and wanted to throw it on the grill for some indirect cooking - but I didn't have enough time, so I cut the uncooked loaf into perfect size patties and boy are they good! I'll have a good two/three lunches out of it....mmmmmmm
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btw, used green onion from our garden :)
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How is your garden doing? My tomatoes are friggen huge, and the squash is attempting to overtake the entire garden. Everything else is doing well, strawberries are slow this year. To my shock the small rose bushes i planted for her are taking off like weeds
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tomatoes are about two feet tall now. We have 12 plants, but only one has a single fruit on it. I will not be expecting any fruit until about a month from now though.
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tomatoes are about two feet tall now. We have 12 plants, but only one has a single fruit on it. I will not be expecting any fruit until about a month from now though.
Sounds like we are along the same. One strawberry plant is doing well and popped out a little one. The other two have not even really launched. The watermelon plants are HUGE but still no start of fruit. None of them are really putting anything out, but the plants themselves are growing well.
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> the squash is attempting to overtake the entire garden
When we planted squash a few years ago it did the same thing. You have to cut it back
This recipe looks pretty nice and I'm not a meatloaf guy at all
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> the squash is attempting to overtake the entire garden
When we planted squash a few years ago it did the same thing. You have to cut it back
This recipe looks pretty nice and I'm not a meatloaf guy at all
Ashley hates meatloaf, i want to make this so bad. I want one of those amazing meatloaf things. As for the squash year I'm gonna have too, the leaves are bigger than my head.
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spices to taste
I hate when reciepies say "season to taste."
If I've never made it before, how the heck do I know how much seasoning to use? I could see if its a soup or something and you cook it and then taste it and just add a little more of something -- but how am I supposed to mix up a meatloaf and know how much of whatever to put in it? :dunno:
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take a fistful of the raw beef and shove it in your mouth, duh
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spices to taste
I hate when reciepies say "season to taste."
If I've never made it before, how the heck do I know how much seasoning to use? I could see if its a soup or something and you cook it and then taste it and just add a little more of something -- but how am I supposed to mix up a meatloaf and know how much of whatever to put in it? :dunno:
I'm sure you know what spices you like. Take those, and "season to taste" - that is all. I don't like to say what spices or how much to use because, that might not be something other might not like. Spices are quite personal: some like it hot, some sweet, and some salty...etc. The idea is to understand the concept of spices and using them to meet your tastes. Similar to a programming, in cooking, you should learn the technique, not the recipe.
But, to answer your question - yesterday I used salt, pepper, hot paprika, basil and oregano.
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I think micah's worried that he's going to under or over season it.
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I think micah's worried that he's going to under or over season it.
I never use measurements when adding spices. I spice "to taste!"
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I think micah's worried that he's going to under or over season it.
exactly
I never use measurements when adding spices. I spice "to taste!"
I know... but how do you know how much to use to make it fit your tastes if you can't taste it until its done cooking?
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>>I know... but how do you know how much to use to make it fit your tastes if you can't taste it until its done cooking?
practice; if you're afraid of using too many spices, a good rule is to use less than you think, you can always use some more on your plate if you want to.
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>>I know... but how do you know how much to use to make it fit your tastes if you can't taste it until its done cooking?
practice; if you're afraid of using too many spices, a good rule is to use less than you think, you can always use some more on your plate if you want to.
Yep. I always used to over season. Just remember that more is less and things go a long way.