8 comments on “It’s Meatloaf Time!!!

  1. Have you tried BBQ sauce instead of ketchup? Yummy!

    You have some different ingredients than what I was taught to use and from Betty Crocker’s version. Never precooked the vegees before – could make a REAL difference, as you can imagine! LOL! Poor Scott.

    I look forward to trying your recipe, being a less than amateur, self-taught cook! I’m actually excited about trying something new!

  2. Thanks for the shoutout the other day.

    I like to cook my meatloaf on a baking sheet or large gratin dish. Then I surround it with sliced potatoes and they benefit from all the juices.

    My mother-in-law used to put condensed tomato soup on top of her meat loaf as it baked. I thought it would be horrible, but actually it’s pretty good.

    I told this story on my blog before (I think), but my brother thought by breaking my mother’s pyrex loaf pan, we’d never have to have meatloaf again. He never had the nerve to do it, though.

  3. I really did almost run away. Seriously. Gah!

    To get us to eat meatloaf, my mom would roll “surprises” in there. My favorite was French Green Beans rolled into the inside.

  4. Sue, no problem on the shoutout. I love your blog even if I don’t see enough love coming to my boy Alton. 🙂 The story of your brother kills me, though if your mom was like mine, she’d use the broken Pyrex as an excuse to go buy a whole new set and then we’d have meatloaf three times a week. Grrrr…

    I’ll try the condensed tomato soup, but it’s hard for me to part with sugar and vinegarness of ketchup.

    Game Dame, that sounds horrible so it’s probably really, really good.

  5. I never complained about meatloaf as a kid. Now, I look for all kinds of ways to make it. My latest crave is Ina Garten’s turkey meatloaf… it’s awesome!! I like sound of your recipe.. I’ll give it a whirl. = Paul

  6. I need to look her recipe up. I bet its decadent (I notice she rarely cooks health food…) Does she use light or dark meat? I find that ground turkey has neither the color or the flavor that I want in a meatloaf.

    If you do give the recipe a whirl, feel free to comment on it. Unless you didn’t like it… 😛

  7. A little different twist, a cajun thing I picked up. Once the meat mixture is all mixed ( I also use a couple tablespoons of Worcestershire sauce , and chopped garlic and onion) press it out kinda flat on waxed paper or a cookie sheet, I just use my cutting board. then layer swiss cheese on it, then sliced green olives. Roll and form into loaf shape. For my topping, I mix mustard and Frank’s Red Hot Lousiana hot sauce and drizzle all over the top. YUM YUM!

  8. Nice. I like the green olives part a lot (I’m not the world’s foremost cheese lover.) I’ll give this a shot, though.

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