Meatloaf

You need



Put it all together in a mixing bowl



Use your hand to squish it like when you made mud pies when you were a kid



Boil, peel, and cool off some eggs. If you boil them with a little salt in the water the shells come right off



Form your loaf and lay in on a cutting board



Make a slit in it and put the hard boiled eggs inside



Wet your hands, seal the seam, and put the seam on the bottom of your roasting pan that has been tin foiled and sprayed with Pam



Put it on the middle shelf of the oven at 325 for an hour to an hour and a half



Peel, cut up, and boil your potatoes



Brown some flour for your gravy



Add some oil(bacon grease works best) and cook it down to a rue



Add a can of chicken broth. It will sear when you pour it in. Keep stirring no matter what. Add some water if it gets too thick



These are the spices I like for gravy. I'm out of McCormick Spicy Season All. It's not gravy without Kitchen Boquet



Strain it to get out any lumps



Put wax paper on your gravy bowl to keep it from getting a skin



Drain your potatoes after they are soft and add butter and evaporated milk



I use a hand masher. A mixer is too smooth for me. I want lumps



Open a can of green beans and get everything ready to reheat in the microwave at the last second



Get your loaf of bread ready to pop in the oven



Take your meat loaf out, put it on the cutting board, and let it rest for 10 minutes



Pop your bread in the oven. It only takes about 12 or 15 minutes to get done



Cut your meat loaf. The eggs give it a different twist



Slice your bread



It's time to eat honey

But I'm hungry again!

There's a classic old dish from Scotland called, curiously enough, Scotch Eggs. You take hard cooked eggs and wrap them in sausage. I think the Scots use oatmeal as a filler in the sausage ... or maybe as a coating. Anyway, you wrap the eggs and then deep fry them. I used to make them, but haven't for quite some time. Maybe I will again.

And she gave me such sickening ingredients, to work with. I'm still not big on ground meat, but this was a brilliant pictorial essay, and I sure recognized all of the ingredients. Meat loaf is not the most patrician of dishes, but you sure made it sing!:D

:-)

Meatloaf is the same thing as pâte. The only fundamental difference, besides the spices and flavorings - and maybe the pitachio nuts - is the grind of the meat. Pâte is ground much finer. But in the end, it is still ground meat, flavored, shaped, and baked.

By the way, the word pâte in English actually means "paste" ... hardly patrician!:hi:

But I am not big on meat, so have a hard time dealing with it. But this was such a lovely essay. And I did cook meat for my Dad, and my vet has had me cook liver and chicken for my dogs, so I have gotten so I can do it. For my own dinner, I had egg salad.:shrug:

It never occurred to me to put eggs in the loaf, but it looks great. I do it with veggies in the center sometimes.

Everyone at my house likes meatloaf. Maybe I will make it for Sunday dinner. I always try to make two and then freeze the extra one so I have an emergency meal for a busy night.

the eggs will turn rubbery if you freeze them. You might want to skip the eggs in the second one.

Mary

:9 Bearfan, I get such a big kick out of your picture cooking threads. :D

I've never tried eggs in meatloaf, but it does look quite festive. I'll try it next time. :D

Have you ever made it with ground venison?

Venison has no fat at all. I think it might get too dried out.

that would keep it nice and moist

the pictures are, thankfully non-fattening!

I use tortilla chips crushed up for the binder in the meat, add several seasonings used in Mexican recipes such as cumin, red chili powder, lotsa garlic, oregano, etc.
In place of the hard boiled eggs, whole plum tomatoes, usually one large can. I save the juice from it and thicken with flour to make a sauce.
After mixing meat, tortillas, spices, one egg to bind, i make the trench, add the tomatoes, and top the toms with grated/or sliced monterey jack cheese (sometimes with jalapeno,sometimes not) seal it up and bake.
Top with sauce.
Carumba, that's one spicy meatloaf!

dp

I'm speechless. Let me get pen & paper...

I would have wrapped the bread around the meatloaf and cooked it that way.

....but you'll find a way to get some chiles in your version of this meatloaf!

I loooooooooooooove garlic. I can saute several cloves in olive oil and gobble them down half-cooked. Mmmmmm! I can't get enough of the stuff.

But chiles are pretty good, too! :)

I agree with you about the mashed potatoes, I always mash by hand. I like them thick and a little lumpy!

Two things my Mom is never without in her kitchen: evaporated milk and Kitchen Bouquet!