<p>OK…I got this from my neighbor but it IS fabulous.</p>
<p>1 pound ground turkey
1/2 pound lean ground beef
1 egg
1/2 cup Italian breadcrumbs
a couple of dashes of worcestershire sauce
a couple of splurts of ketchup</p>
<p>2 large carrots
1/2 of a large sweet onion
1 red pepper (you know the ones that look like green peppers…but they are red)</p>
<p>In your food processor, dice up the pepper, onion, and carrot until they are in small pieces (not mashed up…but small). Then saute them in a non-stick frying pan with a bit of olive oil until the onion is just lightly browned. Remove from heat and let cool a bit.</p>
<p>Mix the meats, egg, bread crumbs, worcestershire sauce, and ketchup together (with your hands…is there any other way to do meatloaf?). Add the veggie mixture and squish in thoroughly. Form into two oval shaped loaves, and place on a cookie sheet. </p>
<p>Cook in a 350 degree oven for 45 minutes.</p>
<p>It’s a sweet, very tasty meatloaf. My whole family LOVES it (and there isn’t much I cook that my WHOLE family loves).</p>
<p>Although I am not a big Martha Stewart fan, I use her mother’s meatloaf recipe. Everyone who eats it loves it and the aroma in your kitchen when it is baking is amazing! We have a detached garage, but my husband swears he can smell it when he is walking to the house!</p>
<p>I grew up on meatloaf. I hated it. I am beginning to wonder if it was my Mom’s meatloaf I hated. I love my Mom but she was a terrible cook. I might have to reconsider my anti-meatloaf stand.</p>
<p>Mine are varied, but I concur the combo of beef, pork, and veal tend to produce the best. Ground venison if available (in lieu of the beef or in conjunction with) can be a crowd pleaser. When using the venison, I’ll increase the pork substatially to increase the fat content, or add chuck in lieu of veal to keep it from drying out. Bacon works well as a fat adder. Partially fry to soggy, slice and dice and add to the mix. It will finish cooking (and rendering its goodness) as the loaf bakes.</p>
<p>Make it ethnic by switching your spice herb blends. I’ll do “standard”, Italian style, tex/mex, mexican, dependent on my mood just by varying the spices and chopped ingredients, and a topping.</p>
<p>mom60, I felt the same way. My mother’s meatloaf was horrendous.</p>
<p>No consistency in flavor, texture, or results. I recall one or two that were actually enjoyable, the rest ranged from palatable to inedible. The dog would reject it, and he was not picky.</p>
<p>Basic advice: give it a try. Don’t over do the breadcrumbs or other filler, and don’t overcook it.</p>
<p>Thumper’s recipe in #41 is somewhat similar to a recipe in The Silver Palate cookbook “The New Basics” that is hands down the best meatloaf I’ve ever had. It’s called Market Street Meatloaf, and it comes from a restaurant in California.</p>
<p>This is a different recipe when you need variety. My kids love it because it is so moist from the milk and love the oozing cheese surprises hidden in the meatloaf!</p>
<p>Cheesy Turkey Meatloaf</p>
<p>2 pounds ground turkey
1 cup milk
1 cup Italian seasoned bread crumbs
2 eggs
1 pkg of onion soup mix
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound Colby cheese, cut into 1/2-inch cubes
1/2 cup ketchup (optional) </p>
<p>DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a bowl, mix the turkey, milk, bread crumbs, and eggs, ketchup and soup mix by hand. Season with salt and pepper. Fold the cheese cubes into the mixture. Transfer to a loaf pan.
Bake 1 hour in the preheated oven, to an internal temperature of 180 degrees F (85 degrees C).</p>
<p>I noticed that my recipe and Thumper’s both call for Worchester sauce, I really think it’s crucial to the flavor. (or the A-1 which is quite similar, I don’t know why my Mom has both.)</p>
<p>What do you guys think the veal does? I understand the role of the beef and pork but the veal being lean and probably overpowered by the other meats is not making sense to me.</p>
<p>Here’s what Cooks illustrated says.
in September 1, 1996.</p>
<p>“Use the right mix of meat, choose from three possible fillers, and bake the loaf free-form or in a perforated pan to keep it from stewing. The rest is up to the cook.”
The Problem</p>
<p>"… What meat or mix of meats delivers the best flavor? Which fillers turn the texture from coarse, dense, or dry to sliceable and moist? Should the loaf be cooked freeform or in a standard loaf pan? Should it be topped with bacon, ketchup, both, or neither? Is it better to saut</p>
<p>Wow, that’s just the kind of cooking info I seek, thanks Shrinkrap. Alton Brown on paper! Do you get this on the net or have a book? Chicken stock is just the miracle ingredient. The other day I made a beef stew and by mistake used chicken rather than the beef broth I usually use. It was the best stew I’ve ever made.</p>
<p>Chowhound seems to be really taking off. I was in a third world country recently and found my way to a great restaurant. The owner spoke no English but wanted me to confirm I heard about it on Chowhound. I had.</p>
<p>I see there’s a whole bookstore on the link. What do you recommend?</p>
<p>Hmmm… didn’t notice the books. Mostly hang out on the Home Cooking forum. Cooksillustrated has a forum too. Just in case you don’t find enough to “chat” about here…</p>
<p>Edit: I dont see the bookstore…what country? what restaurant?</p>
<p>I made a meatloaf tonight, and inspired by this thread decided to look in the pantry and try something new. I put about 1/2 can of Mexican style Ro-tel in and it was moist and delicious. Disclaimer: I am a Ro-tel junkie and can find a way to incorporate it into just about anything!</p>
<p>1 cup croutons, crushed (I use Marie Callendar parmesan garlic, and sometimes I substitute Stovetop cornbread stuffing mix)
1 8 oz can tomato sauce
3 eggs, beaten</p>
<p>Stir together in a bowl and let sit until the crumbs are soggy. While the crumbs are soaking, saute a small sweet onion (chopped) in a little olive oil until golden brown.</p>
<p>Add:
1 to 1 1/2 tsp salt
1/4 to 1/2 tsp ground black pepper
1/2 to 1 tsp cayenne pepper
1 tsp dried thyme
the golden brown onions
1-2 carrots, peeled and shredded
1 medium or two small potatoes, peeled and shredded
2 pounds lean ground beef</p>
<p>Stir until well blended and shape into loaves on a perforated foil pan over another foil-lined pan. We all like the end slices best, so I make 6 mini-loaves. </p>
<p>Bake at 400 F until brown and done; if desired, before end of baking time, spread with a mixture of ketchup, brown mustard, and a little honey.</p>