Ground beef is probably my favorite go-to for simple comfort foods- meatballs, burgers, stuffed cabbage, sloppy Joes, Shepherd's pie, etc. And meatloaf.
Here's the recipe for the meatloaf I made Sunday night. I had it then with cauliflower "mashed potatoes" and yesterday on a sandwich. Really, the only thing quick is that I don't dice and cook onions or garlic.
Bill's Quick Meatloaf
Ingredients
2 pounds ground beef
2 eggs
1 cup bread or saltine (20) crumbs soaked in milk
1/4 cup chopped dried onion
1 Tbs garlic powder
1 Tbs dijon mustard
1 Tbs worsty sauce
1/4 cup bbq sauce
1 Tbs S&P (2 tsp salt, 1 tsp pepper)
ketchup, bbq sauce, worsty sauce, cider vinegar- for glaze
Directions
Heat oven to 350. Mix all ingredients except ketchup glaze. Transfer to glass baking pan. Bake about 45 minutes, then cover top with glaze. Bake until you reach 165 degrees, about another 15 minutes
I'm now using low carb bread- 2 slices in the food processor, for bread crumbs. The glaze is about 2 Tbs each of bbq sauce and ketchup, a few shakes or Worsty and a splash of vinegar. I know lots of people like the meat mix-beef/pork/veal, but I'm good with just beef. I've also done recipes that include multiple sauteed veggies, ricotta, rice or oatmeal. What do you like?
You took the words right out of my mouth.
Quote:
This was about the singer. 😆
You took the words right out of my mouth.
Nailed it!
they sold home made furniture, candles, clothing, etc. and also had a cafe/restaurant that served I think just three options (or at least I never got past these three if there were more)...Open faced turkey, ham (?), and meatloaf sandwiches.
the meatloaf was more like a Salisbury steak though, no ketchup or barbecue sauce, it was served with gravy and sides (you could pick) like buttered noodles, mashed potatoes, green beans, etc.
I have looked for a recipe like that and never found it.
they sold home made furniture, candles, clothing, etc. and also had a cafe/restaurant that served I think just three options (or at least I never got past these three if there were more)...Open faced turkey, ham (?), and meatloaf sandwiches.
the meatloaf was more like a Salisbury steak though, no ketchup or barbecue sauce, it was served with gravy and sides (you could pick) like buttered noodles, mashed potatoes, green beans, etc.
I have looked for a recipe like that and never found it.
I did a search on Amish meatloaf. Serveral of them used oats instead of bread/crackers, but most of them were pretty similar to what I posted. Maybe some brown sugar instead of bbq sauce, but bbq sauce usually has brown sugar in it.
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This was about the singer. 😆
You took the words right out of my mouth.
Maybe next time I make it, I'll use beef and pork instead of beef/pork/veal, cause 2 out of 3 ain't bad
Just doesn't seem like ketchup or barbecue sauce really belong on this meatloaf.
I will try your recipe even as I keep tinkering with mine.
If you ever start talking bacon, waffles, pancakes and french toast, I have those perfected. I would go up against waffle house or ihop on those any day of the week, especially sunday mornings. Oh I make a really great dad burger too.
Just doesn't seem like ketchup or barbecue sauce really belong on this meatloaf.
Idk, depending on what you like, it could go either way. I looked up "Farmhouse Meatloaf" recipes and some had ketchup/bbq sauce. Your picture shows beef gravy on the potatoes, but not poured over the meatloaf which I'd do with a Salisbury steak. But the meatloaf does have a shiny top. I don't know what that is.
I looked at some recipes and they seem to be made with ground meat, not strips, with bulgogi flavors added. Is that what you do? I do a gochujang glaze on chicken, it should be great on a meatloaf. Thanks for the idea.
Celery is another great flavor adder.
I also use tomato sauce for moisture and no egg as the grass fed beef I use has plenty of fat to hold it all together.
About 50% of the time I will slow cook it on a double layer of perforated foil in the smoker.
It's really hard to beat a good meatloaf for a rib sticker meal.
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Bulgogi meatloaf with a gochujang glaze on top.
I looked at some recipes and they seem to be made with ground meat, not strips, with bulgogi flavors added. Is that what you do? I do a gochujang glaze on chicken, it should be great on a meatloaf. Thanks for the idea.
Oh yeah of course ground beef.
If you ever start talking bacon, waffles, pancakes and french toast, I have those perfected. I would go up against waffle house or ihop on those any day of the week, especially sunday mornings. Oh I make a really great dad burger too.
I love all those things, but being low carb waffles or pancakes are infrequent treats, especially since I drown them in syrup. Now that I've found low carb bread, I can do some French toast, but it's not the same as challah
I'm guessing you'd have to leave out some other wet ingredients?
Those look like nice additions. When I have leftovers I'll often melt some cheese on it
Celery is another great flavor adder.
I also use tomato sauce for moisture and no egg as the grass fed beef I use has plenty of fat to hold it all together.
About 50% of the time I will slow cook it on a double layer of perforated foil in the smoker.
It's really hard to beat a good meatloaf for a rib sticker meal.
I've got a little mustard in mine, but Mrs. in UT won't let me add more than that :) Seeing you're a smoker, I know lots of recipes for meat use mustard as a rub. I haven't smoked a meatloaf yet, but others have mentioned it, and I do it one of these days
FYI
On occasion when I really want a comfort version, I do a version that my mom made as early as I can remember which was the standard recipe, but stuffed with a whole pound of part- skim mozzarella cut in half and placed end to end, which was wrapped in a bunch of good quality deli ham. Love that stuff.
FYI
Yeah, Daniel, thanks. I understood that
He'd do anything, but he wouldn't do THAT
On occasion when I really want a comfort version, I do a version that my mom made as early as I can remember which was the standard recipe, but stuffed with a whole pound of part- skim mozzarella cut in half and placed end to end, which was wrapped in a bunch of good quality deli ham. Love that stuff.
Never saw that before, Chuck. Lidia Bastianich does a version with ricotta cheese, which I guess would be similar to the mozz, but not with ham. My mom, who I've mentioned was an awful cook, put a can of vegetable soup in her meatloaf. Mrs. in UT named it "surprise meatloaf" because the first time she cut into it, a lima bean and a carrot fell out
How does that work? It comes out round? Do you cook it with a lid on so that the top will cook quicker?
I looked up Uneeda biscuits, they were discontinued by Kraft. Here's a link to some other alternatives
Link - ( New Window )
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It’s how my grandma and mom made it. Only difference is I can’t get unida biscuits anymore but I found a Spanish one that’s almost as good
How does that work? It comes out round? Do you cook it with a lid on so that the top will cook quicker?
I looked up Uneeda biscuits, they were discontinued by Kraft. Here's a link to some other alternatives Link - ( New Window )
Yes with a cover for 2-3 hours some water in the pot tomato sauce on top and it’s more like oblong I usually do 3 pounds.
I used to have it written down but I’ve made it so many times over the years it’s second nature now
You have to drain it really well due to all of the grease from the bacon, but that bacon flavor cooks nicely into the ground beef.
I was going to say the same thing...
I found the recipe on line, so here it is.
Paul Prudhomme's Cajun Meatloaf - ( New Window )
No loaf pan... cooked as a lump on parchment paper
My son swears by ground turkey in his recipe
My mom's secret ingredient was horseradish sauce in the mix and using finely chopped up bread rather than bread crumbs
I'd also like to add that I personally don't think this sauce is very hot, but when it was first published back in the 80's it probably was, so of course to make it very hot, throw in some of those ghost, or scorpion chiles that you have around.
Very hot sauce for beef - ( New Window )
Over the past year Ive purchased beef in bulk direct from a local family owned farm. Its all frozen, wrapped, and labled and I take it out as needed.
In the cuts, I struggle with the chuck cuts and the cube steaks. If you ever have easy recipes for those, that would be great.
Over the past year Ive purchased beef in bulk direct from a local family owned farm. Its all frozen, wrapped, and labled and I take it out as needed.
In the cuts, I struggle with the chuck cuts and the cube steaks. If you ever have easy recipes for those, that would be great.
I'm out of the
house. I'll get back to you later
Over the past year Ive purchased beef in bulk direct from a local family owned farm. Its all frozen, wrapped, and labled and I take it out as needed.
In the cuts, I struggle with the chuck cuts and the cube steaks. If you ever have easy recipes for those, that would be great.
First of all, 80:20 ground beef is usually chuck, so you could use a lot of it that way. As alluded to, you can make a lot of stews/pot roasts with chuck, as well as braises you can use for tacos. I also use chuck in my chili. You could make poor man's burnt ends with chuck- it's not hard, but is time consuming. I don't use cube steaks, but my first thought is country fried steak.
Here's a chuck recipe which is a little different than a regular stew, but fairly simple. I adapted it from a Milk Street recipe
BILL'S GREEK-STYLE BEEF AND ORZO STEW
Ingredients
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
4 MEDIUM GARLIC CLOVES, SMASHED AND PEELED
1 1/2-2 POUNDS BONELESS BEEF CHUCK ROAST OR BONELESS BEEF SHORT RIBS, TRIMMED AND CUT INTO 3/4-INCH CHUNKS
28 OUNCE CAN DICED FIRE-ROASTED TOMATOES
1/2 TEASPOON GROUND CINNAMON
1 ONION, LARGE DICE
1-2 BELL PEPPERS, WHATEVER COLORS, THICK STRIPS
KOSHER SALT AND GROUND BLACK PEPPER
3/4 CUP ORZO
1/2 CUP CHOPPED FRESH FLAT-LEAF PARSLEY OR FRESH DILL OR FRESH MINT OR A COMBINATION, PLUS MORE TO SERVE
OPTIONAL GARNISH: CRUMBLED FETA CHEESE
Directions
In a large pot, cook the onions and peppers til charred. Reserve Cook the oil and garlic until golden. Stir in the beef, tomatoes with juices, cinnamon, 2 teaspoons salt and ¾ teaspoon pepper. Boil, then lower the heat, cover and simmer, stirring occasionally, until the beef is tender, about 45 minutes. Stir in the orzo and 2 cups water. Add back the onions and peppers. Boil and cook, stirring often, until the orzo is tender. Season with salt and pepper, then stir in the parsley. Serve drizzled with additional oil and sprinkled with parsley.
You have to drain it really well due to all of the grease from the bacon, but that bacon flavor cooks nicely into the ground beef.
That looks like a terrific variation
I found the recipe on line, so here it is. Paul Prudhomme's Cajun Meatloaf - ( New Window )
Hey, Drew. I thin I've mentioned, to you at least, that I went to K-Paul's my first time in Nola and had blackened redfish, then came home and bought a cast iron pan. I set off my smoke alarm the first time I made it :)
I've got a copy of Louisiana Cookbook and it's got the recipe in it. Never made it tho. Emeril also has a Cajun meatloaf which I haven't made. I've also got Prudhomme's A Fork in the Road, where he did healthier recipes. Don't know if I've made anything from that :)
yeah, I've done oatmeal and rice, but I keep going back to bread/crackers.
No loaf pan... cooked as a lump on parchment paper
My son swears by ground turkey in his recipe
My mom's secret ingredient was horseradish sauce in the mix and using finely chopped up bread rather than bread crumbs
I've made them on parchment also. I just feel like the loaf pan cooks more uniformly, the shape is easier to cut for sandwiches, and the liquid is not a mess for cleanup. When I smoke one, I'll do it on parchment.
The soup mix has real good flavor and the onions are dehydrated, like the one's I use in this. And you can make onion dip with the other packet.
Michael Lee Aday (born Marvin Lee Aday; September 27, 1947 – January 20, 2022), known professionally as Meat Loaf, was an American rock singer and actor. He played a character named Robert Paulson in Fight Club
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for putting these up.
Over the past year Ive purchased beef in bulk direct from a local family owned farm. Its all frozen, wrapped, and labled and I take it out as needed.
In the cuts, I struggle with the chuck cuts and the cube steaks. If you ever have easy recipes for those, that would be great.
First of all, 80:20 ground beef is usually chuck, so you could use a lot of it that way. As alluded to, you can make a lot of stews/pot roasts with chuck, as well as braises you can use for tacos. I also use chuck in my chili. You could make poor man's burnt ends with chuck- it's not hard, but is time consuming. I don't use cube steaks, but my first thought is country fried steak.
Here's a chuck recipe which is a little different than a regular stew, but fairly simple. I adapted it from a Milk Street recipe
BILL'S GREEK-STYLE BEEF AND ORZO STEW
Ingredients
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO SERVE
4 MEDIUM GARLIC CLOVES, SMASHED AND PEELED
1 1/2-2 POUNDS BONELESS BEEF CHUCK ROAST OR BONELESS BEEF SHORT RIBS, TRIMMED AND CUT INTO 3/4-INCH CHUNKS
28 OUNCE CAN DICED FIRE-ROASTED TOMATOES
1/2 TEASPOON GROUND CINNAMON
1 ONION, LARGE DICE
1-2 BELL PEPPERS, WHATEVER COLORS, THICK STRIPS
KOSHER SALT AND GROUND BLACK PEPPER
3/4 CUP ORZO
1/2 CUP CHOPPED FRESH FLAT-LEAF PARSLEY OR FRESH DILL OR FRESH MINT OR A COMBINATION, PLUS MORE TO SERVE
OPTIONAL GARNISH: CRUMBLED FETA CHEESE
Directions
In a large pot, cook the onions and peppers til charred. Reserve Cook the oil and garlic until golden. Stir in the beef, tomatoes with juices, cinnamon, 2 teaspoons salt and ¾ teaspoon pepper. Boil, then lower the heat, cover and simmer, stirring occasionally, until the beef is tender, about 45 minutes. Stir in the orzo and 2 cups water. Add back the onions and peppers. Boil and cook, stirring often, until the orzo is tender. Season with salt and pepper, then stir in the parsley. Serve drizzled with additional oil and sprinkled with parsley.