Publisher's Desk...
Today??™s issue is from guest publisher Linda in Michigan:
Hi
from Linda in Michigan. Do you remember ???Name That Tune"?? We are going to play
a game like that. It??™s called ???I Can Start a War.??? I go first. It??™s my game.
Ahem. I Can Start a War innnnnnnnnnn ONE word. MEATLOAF! See, I win.
There are as many recipes for meatloaf as there are cooks. And every cook thinks
that theirs is the best. If I can remember correctly from my fragile youth, Ann
Landers published her recipe for meatloaf in her advice column and nearly
started WWIII. I chose her recipe to publish today. I also chose a few different
ones from my collection of church and community cookbooks. You will find the
all-time winner (mine) in the Publisher??™s Choice section. Read it carefully
before trying it. There is a tricky part. Let the games begin!
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Enjoy!
Ramblings...
By Dr. Laird J. Stuart
Recently our family had a few days at our cottage on Lake Michigan. The cottage
is located on a dune overlooking the lake. We eat our meals in a front room
which looks out over the lake. Every time we are at the cottage, on one night,
we will have meatloaf. If you were a guest and no one explained the meal to you,
you might simply think it was a righteous meatloaf good comfort food. But for
us, a meatloaf dinner is full of memories. Early in our family's life we lived
in Connecticut and then New Jersey. When we would drive out to this cottage my
wife's parents had, it was always a two day drive. We would arrive in the
evening of the second day. When we arrived my wife's mother always had the same
meal: meatloaf. It always tasted like the very best meatloaf in the world. A
simple dinner can be full of memories.
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Everybody Loves Meatloaf: More Than 100 Recipes for Loaves and Fixings
by Melanie Barnard
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Did You Know?...
Meatloaf, an opportunity for inspiration...
By Margery Reed Poitras*
For many, meatloaf epitomizes home cooking. My mother makes a mean carrot
meatloaf that has always been a family favorite. It is an easy-to-make,
appealing dish for everyone to enjoy.
You may think meatloaf was a ??™50s invention, but the first published recipe for
it appeared in 1899. Really, meatloaf is quite similar to French p??t?© in that it
is a mixture of ground meats and seasoning, then baked in a mold. It can be an
economical dish to prepare by adding vegetables and breadcrumbs to the meat.
Different kinds of meat can also be used, depending on what is at hand. Ground
turkey can be used for a leaner loaf.
True, a good meatloaf is not dieting food. The best beef to use is ground chuck,
which typically contains about 15 percent fat. A leaner cut works, too, although
the final product may be a little drier.
A few guidelines to follow when making meatloaf will help produce a delicious
dish. Do not over-mix the meat. Hands are the best tools to ensure a
well-incorporated mixture, but work it just enough to have ingredients blended.
Overworking can make the meatloaf tough. Cooking the meatloaf in a loaf pan
ensures that the meat will reabsorb all the fat that is cooking out of it. If
you are going for a leaner loaf, mold it into a freeform shape. For the extra
lean, cook it on a rack so all the fat falls below the meatloaf and can be
discarded.
Meatloaves freeze well both raw and cooked. The following recipe made 10
individual portions. I froze half of them on a greased cookie sheet overnight,
then wrapped them each in plastic wrap for future meals.
Lots of variations can be made on the following recipe. I use one cup of
vegetables for every pound of meat. If you dice the vegetables, be sure to cook
them before adding to meat. Grated vegetables are fine to add raw. Nuts can be
added for texture as well as other spices and herbs.
For this recipe, I use a lot of eggs. That allows for the addition of so many
vegetables. If you make a straight meatloaf, the general rule is one egg per
pound of meat.
One last piece of advice: There is a big difference between fresh breadcrumbs
and dry. This is the perfect use for all those frozen chunks of baguettes in the
freezer. Grind them fine in a food processor. Then, use them for meatloaf or
refreeze them in crumb form for other recipes. Store-bought breadcrumbs are too
dry and will make a heavy meatloaf.
Try some new ingredients in this old, family favorite meal. Everybody will
welcome the classic dish sprinkled with some fresh inspiration.
Vegetable Meatloaf
2 pounds ground beef
1 small onion, grated
3 carrots, grated
4 eggs
1 cup grated Parmesan
2 teaspoon salt
Pepper
?? cup chopped parsley
1 cup breadcrumbs
1 teaspoon dried oregano
5 slices bacon, cut in half
Preheat oven to 375 F. Grated vegetables should equal 2 cups. Combine all
ingredients except bacon. Using clean hands, mix well. Form into 10 equal-sized,
oval loaves and place on greased cookie sheets. Drape a half slice of bacon on
each loaf. Bake for 30 minutes. Meatloaf temperature should be 155. Makes 10
individual servings.
Margery Reed Poitras has been a professional chef for more than 10 years,
basing her cuisine on Mediterranean classics. She encourages the use of fresh,
in-season ingredients and supports locally grown produce and organic meats that
are raised humanely. She can be reached via e-mail at
margchris@frontier.net.
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HELPFUL TOOLS
These are helpful tools; sites (not downloads) that you could add to your desk top.
Cooking Measurements
Here is a great site for help with cooking measurements:
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Cooking Units Converter
Converts metric, imperial, etc. units:
http://www.unitsconverter.net/
Recipe Quantity Calculator
This is a WONDERFUL tool, especially for those who cook for one or two:
http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.asp
Great conversion tools on one website
Convert measurements, calculator, you name it FREE:
ConvertIt.com
Internet Acronym Finder
Ever see folks using abbreviations in emails and messaging and wonder what the heck they
are saying? This site will let you search for them by the actual acronym or definition:
http://www.acronymfinder.com/
Here is a huge list of internet acronyms (some are naughty!) on our web site:
http://www.a2zrecipes.net/Acronyms.html
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Next Monthly Theme...
Special Valentine's Day Recipes
Here's the scoop on the current theme:
Pillsbury says it best when they tout: "Nothin' says lovin' like something from the oven". So, what do you prepare for your loved ones for Valentine's Day? We have had this as a February theme topic before but it is such a great one that it bears repeating. Please share your favorite "love recipes" with us, won't you? Is it a special steak and potato dinner? Perhaps it is a fabulous dessert after a scrumptious main-course salad meal? Whatever it is you prepare for that special someone, we would love to hear from you. At my house it is Fettuccine Alfredo, Chicken Kiev, a Lettuce and Vegetable Salad and Brownie Sundaes for dessert. OMG this is making me hungry!
Please use this link: Special Valentine's Day Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in TWO of your favorite theme recipes and in ONE email. If the number of recipes exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are as follows:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Special Valentine's Day Recipes has a deadline of January 28, 2005, and will be posted on February 6, 2005.
Please use this link: Special Valentine's Day Recipes.
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Crazy Corner...
Slash, a well-known murderer, had been on death row for nearly 20
years. During that time, he had befriended the Warden. Now, the Warden still had
a job to do, but that didn't stop him from treatin' Slash special from time to
time. A week before Slash was to go to the electric chair, the Warden asked
Slash if there was anything special he would like. Slash thought for a bit and
said he would like the Warden to contact his wife and have her make meatloaf for
him the rest of his life (which by this time, was short).
Of course, the Warden complied and each day, Slash sat down and had a big feed
of his wife's meatloaf.
The night before the big day, another prisoner was allowed to visit Slash and
asked him. ''Aren't you afraid of dying tomorrow?''
Slash answered' ''I ain't gonna die tomorrow.''
The other prisoner then said, ''but tomorrow is Friday and we all know, that's
the day they're sendin' you to the electric chair.''
''Don't matter,'' said Slash, ''if this meatloaf can't kill me, nothin' can.''
Grandmother's Meat Loaf
A recent bride called her mother one evening in tears.
"Oh, Mom, I tried to make Grandmother's meat loaf for dinner tonight, and it's
just awful! I followed the recipe exactly, and I know I have the recipe right
because it's the one you gave me. But it just didn't come out right, and I'm so
upset. I wanted this to be so special for George because he loves meat loaf.
What could have gone wrong?"
Her mother replied soothingly, "Well, dear, let's go through the recipe. You
read it out loud and tell me exactly what you did at each step, and together
we'll figure it out."
"OK," the bride sniffled. "Well, it starts out, ' Take fifty cents worth of
ground beef '..."
WIFE: The two things I cook best are meat loaf and apple pie.
HUSBAND: Which is this?
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Linda's Favorites...
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ANN LANDER'S MEAT LOAF
2 lbs. ground round steak
2 eggs
1 1/2 cup bread crumbs
3/4 cup ketchup
1 tsp. accent
1/2 cup warm water
1 pkg. Lipton's Onion Soup Mix
1-7 ?? oz. can tomato sauce for topping
Mix thoroughly. Put into loaf pan, cover with two strips of bacon if you like
that flavor. Pour over all one 71/2 oz. can tomato sauce. Bake one hour at 350
F. Serves six.
FROSTED MEATLOAF
Source: Wisler??™s Country Cooking II
1 ?? pounds ground beef
1 (10 oz.) can of cream of mushroom soup
1 cup small bread cubes
?? cup finely chopped onion
1 egg, beaten
?? teaspoon salt
Dash of pepper
2 cups mashed potatoes
?? cup water
1 to 2 tablespoons bacon drippings
Mix beef, ?? cup soup bread, onion, egg, salt and pepper. . Shape into firm loaf.
Place in shallow baking pan. Bake at 350 degrees for one hour. FROST WITH
POTATOES. Bake 15 minutes more. Blend remaining soup, water and drippings. Serve
with loaf. Makes 4 to 6 servings.
PIZZA MEATLOAF
Source: The Basics and More Cookbook
1 cup pizza sauce
1 egg, beaten
2 teaspoons seasoned salt
?? teaspoon onion powder
?? teaspoon oregano, crushed
Dash of pepper
Green pepper (optional)
3 cups cornflakes
2 pounds ground beef
?? cup mozzarella cheese
Save 1/3 cup pizza sauce for topping. Combine remaining sauce with egg,
seasoning and green pepper. Crush cornflakes and add. Mix in ground beef. Shape
in shallow baking pan. Bake for one hour. Brush on half of seasoned sauce. Bake
20 minutes.
Brush on remaining sauce. Sprinkle cheese on top. Bake 15 minutes more. Let
stand a little before cutting.
GREAT MEAT LOAF
Source: COUNTRY COOKIN??™ MENNONITES OF N.E. MISSOURI
1 ?? pounds ground beef
?? cup ketchup
1/3 cup tomato juice
?? teaspoon salt
?? teaspoon pepper
2 eggs, beaten
?? cup bread crumbs
?? cup finally chopped onion
2 teaspoons mustard
Topping:
?? cup ketchup
?? teaspoon mustard
2 teaspoons brown sugar
In large bowl, combine ketchup, tomato juice, salt, pepper, eggs, breadcrumbs,
onion and mustard. Mix until thoroughly blended. Add ground beef, mix gently and
thoroughly. Line a 5 x 9 inch loaf pan with foil and press in the beef mixture.
TOPPING
In a separate bowl, combine the topping ingredients, mix well. Spread topping
over the meatloaf. Bake at 400 degrees for 35 to 45 minutes.
MEAT LOAF SUPREME
Source: Northcountry Kitchens Cookbook
2 pounds of hamburger
2 eggs
?? cup diced onions
?? cup oatmeal
2 beef bouillon cubes in ?? cup boiling water
2 teaspoons salt
?? cup shredded cheese
1 can beef vegetable soup (undiluted)
Mix all ingredients except the cheese. Place in baking pan and bake 1 ?? hours.
Remove from oven and sprinkle cheese on top. Return to oven. Bake 15 minutes
more at 375 degrees.
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Heart Healthy...
SCRUMPTIOUS MEATLOAF
Use extra lean ground beef to lower the fat content in this meat loaf.
1 lb ground beef, extra lean
1/2 cup tomato paste (4 ozs)
1/4 cup onion, chopped
1/4 cup green peppers
1/4 cup red peppers
1 cup tomatoes, fresh, blanched, chopped
1/2 tsp mustard, low sodium
1/4 tsp ground black pepper
1/2 tsp hot pepper, chopped
2 cloves garlic, chopped
2 stalks scallion, chopped
1/2 tsp ginger, ground
1/8 tsp nutmeg, ground
1 tsp orange rind, grated
1/2 tsp thyme, crushed
1/4 cup bread crumbs, finely grated
1. Mix all ingredients together.
2. Place in 1-pound loaf pan (preferably a pan with a drip rack) and bake
covered at 350?° F for 50 minutes.
3. Uncover pan and continue baking for 12 minutes.
Makes 6 servings--Serving size: 6 (1-1/4-inch) thick slices
Calories: 193
Fat: 9 g
Saturated fat: 3 g
Cholesterol: 45 mg
Sodium: 91 mg
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For Two...
MEATLOAF FOR TWO
(And it??™s low fat too!)
Source: Wisler??™s Country Cooking II
1 pound ground beef
4 ounces grated carrots
2 ounces finely diced celery
1 ounce finely diced onion
?? green pepper, finely diced
?? cup tomato juice
Salt, pepper, garlic powder as desired
Combine all ingredients. Pack into pan. Bake at 350 degrees for about one hour,
Immediately pour off liquid to get rid of fat. Cool slightly before slicing.
Makes two servings.
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Publisher's Choice...
LINDA??™S MEATLOAF
This recipe was developed by me over the last 36 years of cooking. Since my
first meatloaf as a young bride involved a hand ax, I had nowhere to go but up.
The tricky part of this recipe is how the meatloaf is cooked. I have no idea how
to cook it in an oven. I cook this on a dual burner gas grill. Instructions to
follow!
1 ?? to 2 pounds of ground chuck
?? to ?? pound ground pork
2 or 3 eggs, beaten
One package of Good Seasons Salad Dressing Mix
Progresso Bread Crumbs (about ?? to 1 cup, depending on how much meat you use)
Thoroughly mix all ingredients in a large bowl. Shape into 2 loaves. Using a
dual burner gas grill, light the Right hand burner and set on High. Place the
meatloaves on the Left side, directly on the grate. DO NOT turn on the left side
of the grill. If you do, the fire department will be coming to your house. Bake
about 1 ?? to 2 hours. Meatloaf is done when it is nicely browned all around.
Remove with a spatula to a cutting board and allow to rest about 15 minutes
before slicing. Then light the Left side of the grill and allow the meat
drippings to burn off. I try to remember to do this right away, so I don??™t get a
flare up the next time I light the grill. I am sure that you can bake this
meatloaf in an oven. I just don??™t know the baking time or temperature.
Meatloaf is comfort food. May you be comforted.
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