FREE/BARGAIN — Cookbooks

[KyBunnies]

Originally Posted by Dr. Drib

I've never done that or thought about cooking it that way.

I have a number of questions:

Originally Posted by Dr. Drib

Does it maintain its shape?

I shape it into the oval pot shape. It stays in that shape after cooking. But it helps if you use very lean meat or it will fall apart while taking out.

Originally Posted by Dr. Drib

How long do you cook it?

If cooked on high 3-4 hours or low 5-6 hours. Depends on how much meat is added.

Originally Posted by Dr. Drib

What about the glazed top part. How do you handle that aspect?

Sauce is a can of diced tomatoes in any flavor you prefer. If I do not have canned tomatoes then I will mix up ketchup, brown sugar and mustard and pour over then cook 15-20 minutes.

My recipe:

2 beaten eggs
3/4 c. milk
2/3 c. bread crumbs
2 tsp. onion
1 tsp. salt
1 1/2 lbs. ground beef

Combine eggs, milk, bread crumbs, onion and salt and burger. Mix well and shape to fit bottom of crock pot. Cook on low 5 or 6 hours.

[Dr. Drib]

Originally Posted by KyBunnies

I shape it into the oval pot shape. It stays in that shape after cooking. But it helps if you use very lean meat or it will fall apart while taking out.



If cooked on high 3-4 hours or low 5-6 hours. Depends on how much meat is added.



Sauce is a can of diced tomatoes in any flavor you prefer. If I do not have canned tomatoes then I will mix up ketchup, brown sugar and mustard and pour over then cook 15-20 minutes.

My recipe:

2 beaten eggs
3/4 c. milk
2/3 c. bread crumbs
2 tsp. onion
1 tsp. salt
1 1/2 lbs. ground beef

Combine eggs, milk, bread crumbs, onion and salt and burger. Mix well and shape to fit bottom of crock pot. Cook on low 5 or 6 hours.

Thank you!

[cc_in_oh]

Originally Posted by KyBunnies

I shape it into the oval pot shape. It stays in that shape after cooking. But it helps if you use very lean meat or it will fall apart while taking out.



If cooked on high 3-4 hours or low 5-6 hours. Depends on how much meat is added.



Sauce is a can of diced tomatoes in any flavor you prefer. If I do not have canned tomatoes then I will mix up ketchup, brown sugar and mustard and pour over then cook 15-20 minutes.

My recipe:

2 beaten eggs
3/4 c. milk
2/3 c. bread crumbs
2 tsp. onion
1 tsp. salt
1 1/2 lbs. ground beef

Combine eggs, milk, bread crumbs, onion and salt and burger. Mix well and shape to fit bottom of crock pot. Cook on low 5 or 6 hours.

Interesting contrast - my Alton Brown recipe uses garlic, black pepper, cayenne, chili powder, thyme, cumin, Worcestershire and Tobasco. Just to be safe, I also crumble a couple of dry Thai chilis into the mix...

[GA Russell]

365: No Repeats - Rachael Ray - $1.99
https://www.amazon.com/dp/B003YJEXU2

[Cinisajoy]

Originally Posted by Dr. Drib

I've never prepared meatloaf and then froze it. The thought seems somehow blasphemous.

Meatloaf should be cooked and eaten the same day - steaming hot from the oven - along with buttery mashed potatoes and brown sugar-glazed carrots.

Cornbread is optional, but I've never made cornbread. (My father liked to make cornbread cooked with a mix of cheese, corn, and jalapeno peppers. When done, we'd cut the cornbread in half and bask in the aroma. Then we'd add butter and watch it melt into the cornbread. Savory. Delicious.)

Ummmmmmmm.

I had a big package of ground beef so I made 3 loaves, baked one and froze the other two.
You can also put the loaf pan in the crockpot.

Also that baking book someone posted the other day is hilarious.

On cornbread, made some the other day. It is easy.

On the Rachael Ray, own it in paper form.

[Apache]

Originally Posted by Dr. Drib

I've never prepared meatloaf and then froze it. The thought seems somehow blasphemous.

Meatloaf should be cooked and eaten the same day - steaming hot from the oven - along with buttery mashed potatoes and brown sugar-glazed carrots.

Cornbread is optional, but I've never made cornbread. (My father liked to make cornbread cooked with a mix of cheese, corn, and jalapeno peppers. When done, we'd cut the cornbread in half and bask in the aroma. Then we'd add butter and watch it melt into the cornbread. Savory. Delicious.)

Ummmmmmmm.

My wife makes it the same way except she adds bacon.

I cook my meatloaf free form. I cover a rack, over a sheet pan, with aluminum foil and poke holes in it. I form the meatloaf on top and the fat drains off into the sheet pan. I also use a spatula to smooth the meat loaf before baking. This helps with browning and because the sides are open the whole loaf browns.
Apache

[Apache]

I am beginning to think we need a sub forum on cooking.
Apache

[Cinisajoy]

Originally Posted by Apache

I am beginning to think we need a sub forum on cooking.
Apache

We have an Instant Pot thread down in the lounge.

[DNSB]

Originally Posted by cc_in_oh

Interesting contrast - my Alton Brown recipe uses garlic, black pepper, cayenne, chili powder, thyme, cumin, Worcestershire and Tobasco. Just to be safe, I also crumble a couple of dry Thai chilis into the mix...

My personal favourite uses hoisin sauce as the glaze and a beef/pork mix for the meat. Original recipe was in Canadian Living a decade or so back though I will admit to substituting freely such as fast cooking oatmeal instead of bread crumbs.

Ahh... meatloaf, twice-baked mashed potatoes and green beans. Gravy optional.

[Cinisajoy]

Originally Posted by DNSB

My personal favourite uses hoisin sauce as the glaze and a beef/pork mix for the meat. Original recipe was in Canadian Living a decade or so back though I will admit to substituting freely such as fast cooking oatmeal instead of bread crumbs.

Ahh... meatloaf, twice-baked mashed potatoes and green beans. Gravy optional.

Twice-baked mashed potatoes? Share recipe.

[Dr. Drib]

Originally Posted by Cinisajoy

Twice-baked mashed potatoes? Share recipe.

The recipe needs to be posted twice!






[Ouch!]

[cc_in_oh]

Originally Posted by Cinisajoy

Twice-baked mashed potatoes? Share recipe.

The closest one I can find is for twice-mashed baked potatoes...

[Dr. Drib]

^ Here's something:

http://allrecipes.com/recipe/24332/u...aked-potatoes/

This is the type of twice-baked potato that I've had at many restaurants, from the humid deep South to the sleepy mid-West.

[Cinisajoy]

Originally Posted by Dr. Drib

^ Here's something:

http://allrecipes.com/recipe/24332/u...aked-potatoes/

This is the type of twice-baked potato that I've had at many restaurants, from the humid deep South to the sleepy mid-West.

That is the one I am very familiar with.

[Apache]

ATK's meatloaf is wonderful to me.

To create an all-beef meatloaf recipe that could compete with a recipe made with meatloaf mix, we used equal parts ground chuck and sirloin, which provided just the right balance of juicy, tender meat and assertive beefy flavor. Chicken broth was a surprisingly successful add-in; it transformed the loaf from liver-y to savory. To replace the gelatin that was lost with the ground veal in the meatloaf mix, we used a mere half-teaspoon of powdered gelatin to give the texture of our glazed meatloaf a luxurious smoothness.

They tested this recipe over 200 times to get it right. It also contains Soy Sauce, shredded and frozen Monterey Jack Cheese, Tomato Juice, Fresh Thyme and Dijon Mustard. The glaze contains a Hot Pepper Sauce, Cider Vinegar and Ground Coriander.
Apache