im pretty new to cooking and once again my wife is gone. i decided to make a meat loaf so i went to allrecipies and here at yahoo answers,and a couple of other places and came up with this recipe:
1/2 onion
bread crumbs(i used theese pre made ones we had in a canister)
salt (a little sprinkle)
pepper (same)
1 tsp of a-1
two eggs
3/4 cup of water
1/2 tsp of nutmeg
1pkg of onion soup
and a sprinkle of garlic powder
i also spread some olive oil on to the dish? i am baking it in. it is a stoneware from pampered chef the one that you cannt wash with soap because it absorbs everything. i am kind of worried about the olive oil what does everybody think
2007-02-03 05:40:45 · 10 answers · asked by donald k 3 in Food & Drink ➔ Cooking & Recipes
i also forgot i need to know what ot put on top. can i put just straight ketchup or do i mix it with some thing? i definitely want a ketchup based topping
2007-02-03 05:53:55 · update #1
I was a bachelor for 19 years... Those years have been called the salad years by some, but in my case, I would call them "the meatloaf years". I estimate that I made some 2800 meatloafs. And I experimented... If I were going to make a meatloaf tonight, here is what I would put in it...
MEAT...
What the heck kind of recipe are you looking at???? What you would make if you followed that recipe would be a 2 egg omlet with bread crumbs and so much onion flavor, you would start crying before you'd swallowed your first bite!
Here is my recipe:
1 pound beef
1/2 pound fresh ground sausage
1/2 pound ground veal (or turkey or chicken)
pre made bread crumbs are ok
two eggs
1/2 onion finely chopped
garlic (either garlic powder or fresh)
1/4 teaspoon cumin
1 tablespoon chili powder
black pepper
1 finely chopped serano pepper
UNDER NO CIRCUMSTANCES use nutmeg
And I would put either catsup or bbq sauce (KC Masterpiece original) on top of the loaf before cooking.
The onion soup mix is 99% MSG, you might like it, but it might put your guests in a coma. Don't mess with it. Its a neurotoxin anyway, its no good for you even if you don't suffer from comas.
If your stone ware is smooth and glazed, don't worry about it. If it is that rough porous kind, I'd probably put a layer of oil on it too.
2007-02-03 14:02:57 · answer #1 · answered by Dennis H 4 · 0⤊ 0⤋
About the pan you could line it with aluminum foil and then with parchment paper. Personally I use a baking sheet lined and I shape the meatloaf by hand sometimes use the loaf pan for shape and plop it out on by baking sheet. There is nothing wrong with water is fine if you use with the onion soup mix because it is flavored and has sodium. I"d add just a little tomato paste to the water or even mustard. Then you can make a topping for the meatloaf with the rest of the paste. Season it etc Personally I don't use the onion soup mix for the above mention. I use powdered onion and dried onion-unsalted.
2007-02-03 14:15:38 · answer #2 · answered by drkshados 4 · 0⤊ 0⤋
I have many of the pampered chef baking stones and such...If the Pamp. Chef is the only loaf pan you have, I wouldn't use the olive oil...That will cause the stone to sweat oil later on. Depending on the "grade" and "fat percentage " of the meat, the meatloaf will create grease on its own as it cooks and protect the pan.
The recipe sounds pretty good...I also add some beef stock for flavoring and a tsp. of worchtershire sauce for a little kick!
Hope this helps!
2007-02-03 13:55:13 · answer #3 · answered by shutterbug1410 3 · 0⤊ 0⤋
not only will it absorb the olive oil, the taste of the onion will be in the pan too. if you use it for meatloaf I would only cook meat in the pan for the rest of the pans life.
2007-02-03 13:47:23 · answer #4 · answered by KS Prairie Queen 2 · 0⤊ 0⤋
First of all there is no room for nutmeg in meatloaf. 2nd of all use spaghetti sauce or a marinara sauce for the topping along with some shredded cheese (of choice). My kids love my meatloaf and always have me make a huge pan of it for leftovers and sandwiches for the next day.
2007-02-03 14:28:40 · answer #5 · answered by TediBare 1 · 0⤊ 1⤋
The olive oil should only give the baking dish added flavor. Like in cast iron pans you season them with oils and bake them .I don't think it will hurt you r baking dish.
2007-02-03 13:56:11 · answer #6 · answered by jesbrady22 1 · 0⤊ 0⤋
Add the olive oil top the meat for a more unctuous meatloaf. I also add beef stock.
2007-02-03 13:47:41 · answer #7 · answered by Chef Mark 5 · 0⤊ 0⤋
I don't know about the water. I have never added water to meatloaf. The rest of it sounds alright.
2007-02-03 13:46:51 · answer #8 · answered by Bethany 7 · 0⤊ 0⤋
Will probably work. Recipe sounds fine.
2007-02-03 13:47:12 · answer #9 · answered by kiwi 7 · 0⤊ 0⤋