Meat Loaf, Can't go wrong...

Meat Loaf, Can't go wrong...

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Meat Loaf, Can't go wrong...
  #1  
Old 04-29-2019, 06:22 AM
monsegur monsegur is offline
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Default Meat Loaf, Can't go wrong...

1 lb. Chopped meat
1 8 oz. Can tomato sauce. Use half for meat loaf. Save other half for later.
1 small onion.
1 egg
1 cup of bread crumps.
Chop onion and mix above together to form loaf. Bake in oven at 350 for half hour.

Make sauce with other half of tomato sauce
2 tea spoons of vinegar.
2 tea spoons of mustard.
2 tea spoons of brown sugar.
Mix together and pour over meatloaf. Bake another half hour.

  #2  
Old 04-29-2019, 08:03 AM
Butterfly201 Butterfly201 is offline
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Will try this!
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Old 04-29-2019, 08:03 AM
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Quote:
Originally Posted by monsegur View Post
1 lb. Chopped meat
1 8 oz. Can tomato sauce. Use half for meat loaf. Save other half for later.
1 small onion.
1 egg
1 cup of bread crumps.
Chop onion and mix above together to form loaf. Bake in oven at 350 for half hour.

Make sauce with other half of tomato sauce
2 tea spoons of vinegar.
2 tea spoons of mustard.
2 tea spoons of brown sugar.
Mix together and pour over meatloaf. Bake another half hour.

OK -- I am going to make this today. Exactly as written.* I'll let you know how we liked it.

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* On second thought, I will be adding Salt, Pepper and probably a touch of garlic powder. We do like spicy dishes.
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  #4  
Old 04-29-2019, 02:16 PM
janht janht is offline
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That's been our family recipe except we use a cup of Quaker Oats vs the bread crumbs (much healthier and GF!) The sauce is different though...might try that. It is a great recipe. My mother used to lay raw bacon over it the last 30 mins or so.
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Old 04-29-2019, 02:18 PM
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A variation my family enjoyed; mix taco seasoning into the meatloaf, and pour salsa over the top to bake.
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Old 04-29-2019, 04:43 PM
Garywt Garywt is offline
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We do not use the onion, we use pasta sauce, we put the second have of the pasta sauce on right away and cook for the hour. It is actually in the oven tonight and will be ready in 15 minutes.
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Old 04-30-2019, 05:46 AM
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Ok. Made it exactly as written. The meatloaf did come out very tender. If I were to make it again, I would cut back on the mustard since I felt it slightly overwhelmed the taste. (Slight overwhelm -- is that an oxymoron?)

Overall, I think I prefer meatloaf recipes with a brown gravy base as opposed to a tomato base. But that is just personal preference. I also think that if I made it again, I would gently simmer the onions rather than putting them raw into the meat.

But thank you. Always love trying different recipes and approaches to food preparation.
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Old 04-30-2019, 06:22 AM
Jazuela Jazuela is offline
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I use the Lipton beefy onion soup mix recipe, but I swap out ketchup for barbeque sauce. I also have the butcher grind me up a nice chuck roast, so it's somewhere around 78-82% lean.
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Old 04-30-2019, 06:42 AM
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Quote:
Originally Posted by Jazuela View Post
I use the Lipton beefy onion soup mix recipe, but I swap out ketchup for barbeque sauce. I also have the butcher grind me up a nice chuck roast, so it's somewhere around 78-82% lean.
Yes, I think we would have liked it better using Lipton beefy onion. DH is not a big fan of meatloaf so I don't make it frequently. But next time I will definitely try the Lipton's. I might even thicken it ever so slightly with flour or corn starch so that it has more of a gravy consistency. What do you think? Have you ever tried that?
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Last edited by BK001; 04-30-2019 at 07:29 AM.
  #10  
Old 04-30-2019, 07:59 AM
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Sounds easy enough for even me to make!
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