Meat Loaf

<TheGolfersWife> wrote in message
news:[email hidden]...

Quoted message said:

I have been trying (very hard!) to find a good tasty meatloaf recipe
that will cut well when cold for sandwiches, as well as being served
hot when first made - with brown meat gravy. We do not like heavy
tomato sauce poured over the meatloaf, either after or during the
cooking process, nor spicy additives such as chilli or cayenne.
Don't mind some mustard and worcestershire sauce, but not too much.

I guess I will need to use sausage meat as well as ground beef to get
a good cutting consistency. I would like to put small diced carrot
and peas in the mixture and of course a tablespoon of tomato paste and
dried mixed herbs to season up the mixture.

If anyone can help me with this most unusual meatloaf request I would
be grateful.

McCormick meatloaf spice packet and recipe. No kidding. I add celery
and onion. The kind with the baking bag attached--the large packet--has
slightly different ingredients than the smaller packets. I keep trying to
duplicate this myself, with no decent results so far.

On Thu, 26 Apr 2007 00:52:01 -0400, "cybercat" <[email hidden]>

Quoted message said:

<TheGolfersWife> wrote in message
news:[email hidden]...

Quoted message said:

I have been trying (very hard!) to find a good tasty meatloaf recipe
that will cut well when cold for sandwiches, as well as being served
hot when first made - with brown meat gravy. We do not like heavy
tomato sauce poured over the meatloaf, either after or during the
cooking process, nor spicy additives such as chilli or cayenne.
Don't mind some mustard and worcestershire sauce, but not too much.

I guess I will need to use sausage meat as well as ground beef to get
a good cutting consistency. I would like to put small diced carrot
and peas in the mixture and of course a tablespoon of tomato paste and
dried mixed herbs to season up the mixture.

If anyone can help me with this most unusual meatloaf request I would
be grateful.

McCormick meatloaf spice packet and recipe. No kidding. I add celery
and onion. The kind with the baking bag attached--the large packet--has
slightly different ingredients than the smaller packets. I keep trying to
duplicate this myself, with no decent results so far.

Thank you but I have no idea what McCormick is. Is it American? I am
in New Zealand and I see some McCormick things from Australia I think.
Mainly they are sauces to add to vegetables like broccoli and
cauliflower and potatoes.

Can you - or someone - please post the recipe. I could work out the
spice packet stuff myself I think - esp. if someone can list the
ingredients that are on the pack.

The Golfer's Wife

TheGolfersWife said:

I have been trying (very hard!) to find a good tasty meatloaf recipe
that will cut well when cold for sandwiches, as well as being served
hot when first made - with brown meat gravy. We do not like heavy
tomato sauce poured over the meatloaf, either after or during the
cooking process, nor spicy additives such as chilli or cayenne.
Don't mind some mustard and worcestershire sauce, but not too much.

I guess I will need to use sausage meat as well as ground beef to get
a good cutting consistency. I would like to put small diced carrot
and peas in the mixture and of course a tablespoon of tomato paste and
dried mixed herbs to season up the mixture.

If anyone can help me with this most unusual meatloaf request I would
be grateful.

The Golfer's Wife

I have used all sorts of different recipes for meat loaf till i stumbled
across the cook book "Jewish cookery." The following is the recipe as
published, after it i will note the changes i have made to it.
Following the recipe as written will produce a very good meat loaf, i
like to think i have slightly improved on it and with the cabbage added,
i think i have made a major improvement.

A major improvement in the texture of the meat loaf is achieved by using
the food processor to puree all the veggies before mixing into the meat
mix, i prefer the very fine grained, pate like meat loaf, it is
especially good for slicing for sandwiches.

Baked meat loaf
-------------------

1 & 1/2 pound chopped beef

1/2 cup soft bread crumbs or boiled rice

1 large grated onion

1 large grated carrot

1 clove of garlic, grated

2 eggs

1/2 cup water or stock

3 tablespoons hot melted shortening

paprika

Combine all ingredients except shortening and paprika. Form into a
loaf. Melt shortening in loaf pan and place meat loaf in, pressing into
shape of pan. Dust with paprika. Bake in a preheated oven at 375
degrees F. for 45 minutes or till evenly browned on top.
--------------------------------------------------------------------------------------------------------

I use 2 pounds of meat, 1 pond of ground turkey, and 1 pound of a local
beef and pork, un spiced sausage. And i can not stress highly enough
the "mixing" of the ingredients, thoroughly mix, i take a good 3-5
minutes to get my hands in there and make sure every thing is thoroughly
mixed.

Instead of bread crumbs or rice i use oat bran or wheat bran, not only
is it good for one, but i like the taste, i add it to ground meat when
making pasta or anything that calls for ground meat.

The first few times i made this recipe i "grated" the veggies but as
stated i just dislike prep work so it occurred to me to "puree" them in
the food processor and i really like the ease and texture this produces
(and its much quicker) in the finished product. Plus i add a green
and/or red sweet pepper and as the point of this post 1/4 of a whole
head of green cabbage, finely minced in the food processor. I really
don't know why i had not thought of it before, cause one of my favourite
dishes is "stuffed kohlrabi" where the kohlrabi leaves are chopped and
added to a meat mix and stuffed into the kohlrabi root and baked.

I leave out the eggs.

The amount of water or stock you add to the raw meat loaf may seem a
mistake, the first time i made it i thought "ooops that can be right" as
it makes a very loose "soupy" mix, but it bakes up just fine, and i
think this is part of why it comes out so finely textured. the amount of
liquid allows for a very fine incorporation of all the elements.

I don't bother to "grease" my pan, i mix it all up in a big steel bowl,
and then form it onto a rounded loaf in the bottom of the bowl and stick
it in the oven, the meat has enough fat in it to not need extra, even if
using turkey.

I leave out the paprika, and sometimes slather ketchup over the top.
Though with the inclusion of the cabbage, which i chopped very fine in
the food processor ( about 1/4 of a whole head of cabbage) i doubt i
will do so ever again.

Hope you enjoy it as much as i do and am looking forward to any comment
you may have on the recipe or finished product.
--
JL

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

McCormick meatloaf spice packet and recipe. No kidding. I add celery
and onion. The kind with the baking bag attached--the large packet--has
slightly different ingredients than the smaller packets. I keep trying to
duplicate this myself, with no decent results so far.

Sounds so tasty, so much love put into it

TheGolfersWife said:

I have been trying (very hard!) to find a good tasty meatloaf recipe
that will cut well when cold for sandwiches, as well as being served
hot when first made - with brown meat gravy. We do not like heavy
tomato sauce poured over the meatloaf, either after or during the
cooking process, nor spicy additives such as chilli or cayenne.
Don't mind some mustard and worcestershire sauce, but not too much.

I guess I will need to use sausage meat as well as ground beef to get
a good cutting consistency. I would like to put small diced carrot
and peas in the mixture and of course a tablespoon of tomato paste and
dried mixed herbs to season up the mixture.

If anyone can help me with this most unusual meatloaf request I would
be grateful.

You need some bread crumbs for filler. Mix it up in the food processor to
get a finer consistency. Once it is cooked, set a brick (foil wrapped) or
some other heavy object over it to press it down, and let it sit for 15
minutes before serving.

This is the best meatloaf recipe that I've found. I've given it to
others and they agree.

CLASSIC MEAT LOAF
Adapted from the New Joy of Cooking

4-8 servings (depending on who's doing the eating)

Position a rack in the center of the oven. Preheat the oven to 350°.
Lightly grease a 7"x11" Pyrex baking dish (I use corn oil spray).

Combine in a large bowl:

1½ pounds of ground beef. Get some with fat in it, maybe 85% lean.
I often mix packages of 80% and 93%.
1½ cups finely chopped onions
2-3 garlic cloves, finely chopped, or a few shakes of garlic powder
1 cup quick-cooking rolled oats or breadcrumbs (my choice)
2/3 cup ketchup
2/3 cup parsley
3 large or 2 extra-large eggs, lightly beaten
1 Tbs. dried oregano or basil
1 tsp. ground thyme
1 tsp. salt
½ tsp. ground black pepper

Knead the mixture with your hands until everything is well blended. Do
not over mix.

Fill the baking dish with the meat mixture and bake for 1 hour.

In the meantime, mix a few tablespoons of ketchup with a tablespoon of
mustard (I use Grey Poupon) and a couple of tablespoons of granulated
brown sugar. When the meat loaf has finished cooking, pour off the
excess fat, smear the ketchup mixture on the top of the loaf, and
return it to the oven for 10-15 minutes. When it's done, let it stand
for 15 minutes to allow the juices to redistribute.

"Leo Scanlon" <[email hidden]> wrote in message
news:[email hidden]...

"Knead the mixture with your hands until everything is well blended. Do
not over mix."

Looks scandalous

why not overmix? is that just a preference so it looks better?
I've heard that before.. IOWs it won't mess up the dish will it?

is it like Bond's martini? is something going to get bruised?

Joseph Littleshoes said:

TheGolfersWife said:

I have been trying (very hard!) to find a good tasty meatloaf recipe
that will cut well when cold for sandwiches, as well as being served
hot when first made - with brown meat gravy. We do not like heavy
tomato sauce poured over the meatloaf, either after or during the
cooking process, nor spicy additives such as chilli or cayenne.
Don't mind some mustard and worcestershire sauce, but not too much.

Quoted message said:

I guess I will need to use sausage meat as well as ground beef to get
a good cutting consistency. I would like to put small diced carrot
and peas in the mixture and of course a tablespoon of tomato paste and
dried mixed herbs to season up the mixture.

Quoted message said:

If anyone can help me with this most unusual meatloaf request I would
be grateful.

Quoted message said:

The Golfer's Wife

I have used all sorts of different recipes for meat loaf till i stumbled
across the cook book "Jewish cookery." The following is the recipe as
published, after it i will note the changes i have made to it.
Following the recipe as written will produce a very good meat loaf, i
like to think i have slightly improved on it and with the cabbage added,
i think i have made a major improvement.

A major improvement in the texture of the meat loaf is achieved by using
the food processor to puree all the veggies before mixing into the meat
mix, i prefer the very fine grained, pate like meat loaf, it is
especially good for slicing for sandwiches.

Baked meat loaf
-------------------

1 & 1/2 pound chopped beef

1/2 cup soft bread crumbs or boiled rice

1 large grated onion

1 large grated carrot

1 clove of garlic, grated

2 eggs

1/2 cup water or stock

3 tablespoons hot melted shortening

paprika

Combine all ingredients except shortening and paprika. Form into a
loaf. Melt shortening in loaf pan and place meat loaf in, pressing into
shape of pan. Dust with paprika. Bake in a preheated oven at 375
degrees F. for 45 minutes or till evenly browned on top.
--------------------------------------------------------------------------------------------------------

I use 2 pounds of meat, 1 pond of ground turkey, and 1 pound of a local
beef and pork, un spiced sausage. And i can not stress highly enough
the "mixing" of the ingredients, thoroughly mix, i take a good 3-5
minutes to get my hands in there and make sure every thing is thoroughly
mixed.

Instead of bread crumbs or rice i use oat bran or wheat bran, not only
is it good for one, but i like the taste, i add it to ground meat when
making pasta or anything that calls for ground meat.

The first few times i made this recipe i "grated" the veggies but as
stated i just dislike prep work so it occurred to me to "puree" them in
the food processor and i really like the ease and texture this produces
(and its much quicker) in the finished product. Plus i add a green
and/or red sweet pepper and as the point of this post 1/4 of a whole
head of green cabbage, finely minced in the food processor. I really
don't know why i had not thought of it before, cause one of my favourite
dishes is "stuffed kohlrabi" where the kohlrabi leaves are chopped and
added to a meat mix and stuffed into the kohlrabi root and baked.

I leave out the eggs.

The amount of water or stock you add to the raw meat loaf may seem a
mistake, the first time i made it i thought "ooops that can be right" as
it makes a very loose "soupy" mix, but it bakes up just fine, and i
think this is part of why it comes out so finely textured. the amount of
liquid allows for a very fine incorporation of all the elements.

I don't bother to "grease" my pan, i mix it all up in a big steel bowl,
and then form it onto a rounded loaf in the bottom of the bowl and stick
it in the oven, the meat has enough fat in it to not need extra, even if
using turkey.

I leave out the paprika, and sometimes slather ketchup over the top.
Though with the inclusion of the cabbage, which i chopped very fine in
the food processor ( about 1/4 of a whole head of cabbage) i doubt i
will do so ever again.

Hope you enjoy it as much as i do and am looking forward to any comment
you may have on the recipe or finished product.

Who is worse? You for being trashy enough to recommend that someone
cook with "shortening"? Or me for pointing out how trashy it is?
Since I merely insult, and hydrogenated fats injure, I guess it's you.

Quoted message said:

--
JL

--Bryan

"ode de sweat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Leo Scanlon" <[email hidden]> wrote in message
news:[email hidden]...

"Knead the mixture with your hands until everything is well blended. Do
not over mix."

Looks scandalous

why not overmix? is that just a preference so it looks better?
I've heard that before.. IOWs it won't mess up the dish will it?

is it like Bond's martini? is something going to get bruised?

It will make the meat loaf too hard and dense.

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

It will make the meat loaf too hard and dense.

I see.. don't want to turn it into a loaf of spam

<TheGolfersWife> wrote in message
news:[email hidden]...

Quoted message said:

I have been trying (very hard!) to find a good tasty meatloaf recipe
that will cut well when cold for sandwiches, as well as being served
hot when first made - with brown meat gravy. We do not like heavy
tomato sauce poured over the meatloaf, either after or during the
cooking process, nor spicy additives such as chilli or cayenne.
Don't mind some mustard and worcestershire sauce, but not too much.

I guess I will need to use sausage meat as well as ground beef to get
a good cutting consistency. I would like to put small diced carrot
and peas in the mixture and of course a tablespoon of tomato paste and
dried mixed herbs to season up the mixture.

If anyone can help me with this most unusual meatloaf request I would
be grateful.

The Golfer's Wife

Meat Loaf is as varied as there are people who make it.

Generally there are basic ingredients.

Meat = Usually ground beef although a mixture of meats is preferable.
Vegetables = onion, garlic, bell pepper and about anything else you can thin of.
Filler = Bread, breadcrumbs, oatmeal, cereal etc.
Liquid = Milk or water or wine or tomato juice or, or, or,
Binder = Egg
Fat = contained on the meat and egg yolk.
Flavor enhansors, spices and herbs.

Now it is ratio of all of the above that determines the texture. If you are to
mix the meat then use ground pork not sausage as the sausage is generally
highly seasoned. Try not to use ground beef that is too lean this will cause
the texture to be too crumbly. IMHO you should have at least 10 to 15 % fat.
Don't use too many vegetables, the more you use the more crumbly the texture and
be sure to mince the vegetables finely. I generally use 1 egg per 1 to 1.5
pounds of meat and the equivalent of 2 slices of bread.

Dimitri

Here is the Quaker Oats Basic.

Prize-Winning Meat Loaf

(1 1/2 lb)lean ground beef
(1 cup)tomato juice
(3/4 cup)Quaker® Oats (Quick or One Minute, uncooked)
1egg or 2 egg whites, lightly beaten
(1/4 cup)chopped onion2 mL
(1/2 tsp)salt (optional)
(1/4 tsp)pepper

Instructions:
Heat oven to (350°F). Combine all ingredients; mix lightly but thoroughly. Pat
into (8 by 4 inch) loaf pan. Bake for 1 hour, or until meat is no longer pink
and juices run clear. Drain; let stand 5 minutes before serving.

Mix-Ins: Customize meat loaf by adding one of the following mix-ins with meat
loaf ingredients; proceed as directed above.

(1/2 cup) - frozen (thawed) or canned corn (drained)

(1/2 cup) - chopped green or red bell pepper

(One 2.5 ounce jar) - sliced mushrooms, drained

(1/3 cup) - grated Parmesan cheese

(2 tbsp) - finely chopped parsley or cilantro
Toppings:

Sprinkle with (1 cup) shredded cheese after removing meat loaf from oven and
draining; let stand five (5) minutes before serving.

Spoon ready prepared spaghetti sauce, pizza sauce or salsa over each serving.
Yield: 8 servings.

TheGolfersWife said:

I have been trying (very hard!) to find a good tasty meatloaf recipe
that will cut well when cold for sandwiches, as well as being served
hot when first made - with brown meat gravy. We do not like heavy
tomato sauce poured over the meatloaf, either after or during the
cooking process, nor spicy additives such as chilli or cayenne.
Don't mind some mustard and worcestershire sauce, but not too much.

I guess I will need to use sausage meat as well as ground beef to get
a good cutting consistency. I would like to put small diced carrot
and peas in the mixture and of course a tablespoon of tomato paste and
dried mixed herbs to season up the mixture.

If anyone can help me with this most unusual meatloaf request I would
be grateful.

Sausage meat would make it far too greasy... if you want to slice it
up cold you need to use lean meat and go easy on the
breadcrumbs/binders... but try to keep the grease down - it's one
thing to have some hot grease in your slice of meatloaf, and quite
another to find it congealed in little cold lumps. Ick.

Food Snob said:

Joseph Littleshoes said:

Combine all ingredients except shortening and paprika. Form into a
loaf. Melt shortening in loaf pan and place meat loaf in, pressing into
shape of pan. Dust with paprika. Bake in a preheated oven at 375
degrees F. for 45 minutes or till evenly browned on top.
--------------------------------------------------------------------------------------------------------

I don't bother to "grease" my pan, i mix it all up in a big steel bowl,
and then form it onto a rounded loaf in the bottom of the bowl and stick
it in the oven, the meat has enough fat in it to not need extra, even if
using turkey.

Who is worse? You for being trashy enough to recommend that someone
cook with "shortening"? Or me for pointing out how trashy it is?
Since I merely insult, and hydrogenated fats injure, I guess it's you.

Quoted message said:

--
JL

--Bryan

Perhaps we should concentrate on your reading skills, i realize it was a
long post, but perhaps you jumped to a conclusion that was not warranted.

As noted above, in my variation i don't "grease" the pan, which is what
the original recipe uses the "shortening" for.
--
JL

Quoted message said:

Leo Scanlon said:

This is the best meatloaf recipe that I've found. I've given it to
others and they agree.

CLASSIC MEAT LOAF
Adapted from the New Joy of Cooking

4-8 servings (depending on who's doing the eating)

Position a rack in the center of the oven. Preheat the oven to 350°.
Lightly grease a 7"x11" Pyrex baking dish (I use corn oil spray).

Combine in a large bowl:

1½ pounds of ground beef. Get some with fat in it, maybe 85% lean.
I often mix packages of 80% and 93%.
1½ cups finely chopped onions
2-3 garlic cloves, finely chopped, or a few shakes of garlic powder
1 cup quick-cooking rolled oats or breadcrumbs (my choice)
2/3 cup ketchup
2/3 cup parsley
3 large or 2 extra-large eggs, lightly beaten
1 Tbs. dried oregano or basil
1 tsp. ground thyme
1 tsp. salt
½ tsp. ground black pepper

Knead the mixture with your hands until everything is well blended. Do
not over mix.

Fill the baking dish with the meat mixture and bake for 1 hour.

In the meantime, mix a few tablespoons of ketchup with a tablespoon of
mustard (I use Grey Poupon) and a couple of tablespoons of granulated
brown sugar. When the meat loaf has finished cooking, pour off the
excess fat, smear the ketchup mixture on the top of the loaf, and
return it to the oven for 10-15 minutes. When it's done, let it stand
for 15 minutes to allow the juices to redistribute.

Leo,
I agree. That's the recipe that I started with and still pretty much
follow. I prefer to use barbeque sauce instead of ketchup, and always
use bread crumbs, not oatmeal. Often I add chopped olives. I always
get rave revues.

When cold, it makes great sandwiches. But I think meatloaf for
sandwiches should be a little crumbly. Otherwise it's like mass-
produced lunch meat.

Susan B.

Joseph Littleshoes said:

Food Snob said:

Joseph Littleshoes wrote:

Quoted message said:

Quoted message said:

Combine all ingredients except shortening and paprika.  Form into a
loaf.  Melt shortening in loaf pan and place meat loaf in, pressing into
shape of pan.  Dust with paprika.  Bake in a preheated oven at 375
degrees F.  for 45 minutes or till evenly browned on top.
-------------------------------------------------------------------------­-------------------------------

Quoted message said:

Quoted message said:

I don't bother to "grease" my pan, i mix it all up in a big steel bowl,
and then form it onto a rounded loaf in the bottom of the bowl and stick
it in the oven, the meat has enough fat in it to not need extra, even if
using turkey.

Quoted message said:

Who is worse?  You for being trashy enough to recommend that someone
cook with "shortening"?  Or me for pointing out how trashy it is?
Since I merely insult, and hydrogenated fats injure, I guess it's you.

Quoted message said:

Quoted message said:

--
JL

Quoted message said:

--Bryan

Perhaps we should concentrate on your reading skills, i realize it was a
long post, but perhaps you jumped to a conclusion that was not warranted.

As noted above, in my variation i don't "grease" the pan, which is what
the original recipe uses the "shortening" for.

Anyone so concerned with literacy would not end a sentence with a
preposition, for. duh

And there is no good reason one shouldn't grease a meat loaf pan with
a little solid vegetable shortening... meat loaf is baked and all
baked products release better with solid shortening than they do with
dry pans or even liquid fats. And compared to all the animal fat
contained in meat a miniscule amount of hydrogenated vegetable
shortening doesn't amount a certain short hair on a nappy headed ho!
<G>

And it doesn't much matter how fatty the meat, the amount of fat
retained is directly proportional to how much binder (primarily
crumbs) there is to retain said fat. When I grind meat for meat loaf
I like to grind in some raw potato, results in a much nicer texture
than all bread/cracker crumbs. If the meat loaf is formed in a
roasting pan, off to one side, then when removed from the oven and
placed to cool on a slant any extra fat will drain away from the meat
loaf.

Sheldon

Sheldon said:

Joseph Littleshoes said:

Perhaps we should concentrate on your reading skills, i realize it was a
long post, but perhaps you jumped to a conclusion that was not warranted.

As noted above, in my variation i don't "grease" the pan, which is what
the original recipe uses the "shortening" for.

Anyone so concerned with literacy would not end a sentence with a
preposition, for. duh

Reminds me of a Sinefeld episode, "you trying to stick it to me? you
sticking it to me George!"
-
JL

Quoted message said:

Sheldon

cyberPUKE said:

"ode de sweat" <[email hidden]> wrote in messagenews:[email hidden]...

Quoted message said:

Quoted message said:

"Leo Scanlon" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Knead the mixture with your hands until everything is well blended. Do
not over mix."

Quoted message said:

Looks scandalous

Quoted message said:

why not overmix? is that just a preference so it looks better?
I've heard that before.. IOWs it won't mess up the dish will it?

Quoted message said:

is it like Bond's martini? is something going to get bruised?

It will make the meat loaf too hard and dense.

Unlike the "Hollywood Loaf" that your hubbie regularly prepares for
you:

http://www.urbandictionary.com/define.php?term=hollywood+loaf

"1. hollywood loaf:

a half erect penis

" 'As Shelly sat on my lap I couldn't help developing a hollywood
loaf...' "

</>

;---p

--
Best
Greg

On 26 Apr 2007 14:39:59 -0700, Sheldon <[email hidden]> wrote:

PLONK, again...

--

Lumber Cartel (tinlc) #2063. Spam this account at your own risk.

This sig censored by the Office of Home, Land & Planet Insecurity...

Remove XYZ to email me

Sheldon said:

Joseph Littleshoes said:

Food Snob said:

Joseph Littleshoes wrote:

Quoted message said:

Quoted message said:

>Combine all ingredients except shortening and paprika. ?Form into a
>loaf. ?Melt shortening in loaf pan and place meat loaf in, pressing into
>shape of pan. ?Dust with paprika. ?Bake in a preheated oven at 375
>degrees F. ?for 45 minutes or till evenly browned on top.
>-------------------------------------------------------------------------?-------------------------------

Quoted message said:

Quoted message said:

>I don't bother to "grease" my pan, i mix it all up in a big steel bowl,
>and then form it onto a rounded loaf in the bottom of the bowl and stick
>it in the oven, the meat has enough fat in it to not need extra, even if
>using turkey.

Quoted message said:

Quoted message said:

Who is worse? ?You for being trashy enough to recommend that someone
cook with "shortening"? ?Or me for pointing out how trashy it is?
Since I merely insult, and hydrogenated fats injure, I guess it's you.

Quoted message said:

Quoted message said:

>--
>JL

Quoted message said:

Quoted message said:

--Bryan

Quoted message said:

Perhaps we should concentrate on your reading skills, i realize it was a
long post, but perhaps you jumped to a conclusion that was not warranted.

Quoted message said:

As noted above, in my variation i don't "grease" the pan, which is what
the original recipe uses the "shortening" for.

Anyone so concerned with literacy would not end a sentence with a
preposition, for. duh

And there is no good reason one shouldn't grease a meat loaf pan with
a little solid vegetable shortening... meat loaf is baked and all
baked products release better with solid shortening than they do with
dry pans or even liquid fats. And compared to all the animal fat
contained in meat a miniscule amount of hydrogenated vegetable
shortening doesn't amount a certain short hair on a nappy headed ho!

There is something wrong with anyone who even keeps hydrogenated
shortening in their pantry.

Quoted message said:

Sheldon

--Bryan