WineLovers Discussion Group

I made meatloaf last night. Yum! And it's a form of meat that Edie will ask for more of. I pointed out to her that if I had made hamburgers out of the same ground beef, I'd be lucky if she ate half of one.

I added a bit of chopped green chile to the meat, shaved strips of a carrot, and some smoke flavoring and Worcestershire sauce. On top I had a glaze similar to a bbq sauce.

Any meatloaf tricks from your recipe?

We are certainly entering Comfort Food Season. Meatloaf (with scalloped potatoes and peas) is near the top of the list for me.

I don't use smoke flavoring (actually, not in anything), but I do always add green chile to meatloaf. And I use a mixture of about equal amounts of ground beef and ground pork. Usually don't glaze it.

Another version I love incorporates seasoned ground beef, then a layer of ricotta and mozzarella, some spaghetti sauce, then another layer of ground beef. Top with a little bit of spaghetti sauce.

(I also do that for stuffed sweet red peppers. It's a lot like mini pasta-less lasagna.)

Larry, Jenise's wonderful recipe for meatloaf is one of my all time favorites -- to make and to eat:

RC: The best meat loaf I've ever eaten, bar none (repost).

Regards, Bob

Bob Ross wrote:Larry, Jenise's wonderful recipe for meatloaf is one of my all time favorites -- to make and to eat:

RC: The best meat loaf I've ever eaten, bar none (repost).

Regards, Bob

Bob,
Thanks for posting the link. Sounds wonderful and I plan to try it soon,
Bill

Larry, were those chopped green chiles fresh, or roasted? mine are all roasted, but I guess I could buy a few jalapenos.

The V-8 is one of the secrets, Bill. Be sure to use the regular -- the low salt version really doesn't do the trick.

I'm going to make some tomorrow -- it really is that good.

Bob Henrick wrote:Larry, were those chopped green chiles fresh, or roasted? mine are all roasted, but I guess I could buy a few jalapenos.

Roasted and frozen. I cut off a hunk and diced it. Yum.

Bob Ross wrote:The V-8 is one of the secrets, Bill. Be sure to use the regular -- the low salt version really doesn't do the trick.

I'm going to make some tomorrow -- it really is that good.

It does sound good. If I buy V-8, I usually buy the reduced salt version, not the low-salt or no-salt, which taste pretty flat, so waddaya think? Why can't a person just add more salt, to taste?

You could, Larry, but we found it better to use the normal V-8. We usually warm up leftover adding more V-8 to ensure moistness. The saltiness of the V-8 seems to meld better with the meatloaf for our taste.

Your mileage may vary.

My guess is that you'll make it more than once -- experiment.