Meatloaf help

x-no-archive: yes

Marsha said:

My meatloaf sometimes comes out with a stringy or chewy texture. Why?
I use ground chuck and add onions and garlic. My burgers do not have
this texture.

Marsha/Ohio

What else do you add to it?

Meatloaf is best if you make it with a mixture of beef, with half that
amount each of pork and veal. Even pork and beef make a better meatloaf
texture.

Mine always has bran or rolled rye in it for texture, and sauteed onions
and colorful pepper blend, along with egg and seasonings.

Susan

Marsha said:

My meatloaf sometimes comes out with a stringy or chewy texture. Why?
I use ground chuck and add onions and garlic. My burgers do not have
this texture.

Post the recipe. Any comment from anyone without that information is
pure guesswork. Obviously, it's either something you put into it, how
you cook it, or both.

Pastorio

Susan said:

x-no-archive: yes

Marsha said:

My meatloaf sometimes comes out with a stringy or chewy texture.
Why? I use ground chuck and add onions and garlic. My burgers do not
have this texture.

Marsha/Ohio

What else do you add to it?

Meatloaf is best if you make it with a mixture of beef, with half that
amount each of pork and veal. Even pork and beef make a better meatloaf
texture.

Mine always has bran or rolled rye in it for texture, and sauteed onions
and colorful pepper blend, along with egg and seasonings.

Susan

I also add eggs, salt, and pepper.
That's it. No grains.

Marsha/Ohio

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

Quoted message said:

Susan said:

x-no-archive: yes

Marsha said:

My meatloaf sometimes comes out with a stringy or chewy texture. Why?
I use ground chuck and add onions and garlic. My burgers do not have
this texture.

Marsha/Ohio

What else do you add to it?

Meatloaf is best if you make it with a mixture of beef, with half that
amount each of pork and veal. Even pork and beef make a better meatloaf
texture.

Mine always has bran or rolled rye in it for texture, and sauteed onions
and colorful pepper blend, along with egg and seasonings.

Susan

Can you suggest a fool proof meat loaf recipe for me. I'm not sure about the
rest of the UK but it wasn't a common dish where I lived hence I could do
with some tasty advice. I'm assured it can be a fantastic dish!.....but
believe me I'm not quite convinced yet....
I did have it occationally for school dinners but it was awful, ranging from
wet and slimey to dry and almost powdery!
Reards,
Denise

.................................................................
Posted via TITANnews - Uncensored Newsgroups Access

Quoted message said:

Quoted message said:

Quoted message said:

> at http://www.TitanNews.com <<<<

-=Every Newsgroup - Anonymous, UNCENSORED, BROADBAND Downloads=-

* Exported from MasterCook *

Spicy Turkey Loaf (Low-Carb)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Seasoning Mix
2 teaspoons Salt
1 tb Sweet Paprika
1 1/2 ts Dried Sweet Basil
1 t Onion Powder
1 t Dry Mustard
1 t Ground Cumin
3/4 ts Garlic Powder
3/4 ts Black Pepper
1/2 ts White Pepper
1/4 ts Cayenne
1/4 ts Ground Allspice
Ingredients
1 1/2 c Chopped Onions
3/4 c Chopped Green Bell Peppers
1/2 c Chopped Celery
1 tb Minced Fresh Garlic
2 tb Balsamic Vinegar
2 tb Worcestershire Sauce
2 each Eggs
2 pounds Ground Turkey / or / Ground Beef

Combine seasonings in small bowl. Preheat a heavy 10-inch skillet,
preferably nonstick, over high heat to 350 degrees, for about 4 minutes.
Add the onions, bell peppers, celery, and 3 tablespoons of the seasoning
mix. Cook until the vegetables start to soften, about 2 or 3 mninutes. Add
the garlic, vinegar, and Worestershire sauce and cook, stirring two or three
times to keep the vegetables from sticking too hard, until all the liquid
evaporates, about 5 minutes. Turn off the heat and let the mixture cool to
room temperature.
Preheat the oven to 300 degrees.
When the vegetables and liquid reach the room temperature, place them in a
large bowl, add the remaining seasoning mix and combine throughly. Stir in
the eggs. Add the ground turkey and gently stir just until combined - do not
overmix. Press the mixture into a 12x9x3 inch loaf pan and bake until done,
about 40 to 45 mimutes.
from: Paul Prudhomme's "Fork in the Road"

--

Ken

"Buddhism elucidates why we are sentient."
"Karma means that you don't get away with anything."

"Marsha" <[email hidden]> wrote in message
news:[email hidden]...
| My meatloaf sometimes comes out with a
| stringy or chewy texture. Why? I use
| ground chuck and add onions and garlic.
| My burgers do not have this texture.
|
| Marsha/Ohio
|

Marsha said:

Susan said:

x-no-archive: yes

Marsha said:

My meatloaf sometimes comes out with a stringy or chewy texture.
Why? I use ground chuck and add onions and garlic. My burgers do
not have this texture.

Here's a column I wrote a while back...

To get it lower in carbs, instead of bread crumbs, you can use TVP that
you run through a food processor to grind finer, so they're like bread
crumbs. Use an LC ketchup if you'd like.

I've never heard of stringy meatloaf. It could be that you haven't mixed
the eggs in enough. My advice is to combine everything you're adding to
the meat, and then add the meat.

Pastorio
-------------------------
Magical meatloaf mysteries explained...
Depending on what you call it; it's either gourmet cuisine or "Gee
whiz, Mom, not that again." It's a well established scientific fact
that when it's called Pâté, it tastes better and restaurants can charge
more.
Yes, it's the dreaded meatloaf; scourge of the lunch box; the dry and
gaggy black hole of culinary moisture; the place where millions of
gallons of ketchup and steak sauce give their lives as desperate
lubricant and flavor provider. It doesn't have to be that way.
What started me thinking about meatloaf happened a couple weeks ago. I
went next door to the Thomas’ house for a minute to pick something up.
They’d finished dinner a while ago, but the house still smelled
wonderful from the meal. Yep. Meat loaf. I went home and made myself
one. Then my house smelled good, too.
By the way, in French, Pâté means "patty" like a burger, or "blot or
stain" in addition to ground or chopped meat. If a small French child
says to you, J'ai fait un pâté, welcome to the joys of parenthood and
disposable diapers. Some snide people would say that this is a good
spread of meanings both for this word and the food product.
Today we're going to completely change your mind and look at some new
ideas for ingredients, new shapes and new ways to serve them. No, it's
not too ambitious.
The basic idea of meatloaf is the very picture of simplicity: ground
meat, a binder to hold it together, an extender to add volume and
lightness, and flavorings like herbs, ketchup and about ten thousand
other things. Yes, ketchup. Don’t start up with me.
There are two reasons for meatloaf to be dry: first, not enough fat
and; second, cooked too much. Yes, we should eat less fat, but no, you
can't make a moist, tasty meatloaf without it. Ground chuck at between
20% and 25% fat content is best. We're going to try to cook the meat to
about 160 degrees in the center. It's cooked through but not dried out.
There's one restaurant technique that you can use to keep it moist in
addition to the ones mentioned above. Adding a little unflavored
gelatin or gelatinous stock to the meat will help to hold moisture with
no extra fat. Dissolve the gelatin (in water or, much better, stock)
according to package directions and add no more than 1/2 cup of the
solution per pound of meat before shaping the loaf.
Other tips: the more you handle and work the meat, the tougher the
finished meatloaf will be. Combine the other ingredients first, then
mix them into the meat.
For a new look, try a ring mold. After unmolding the meat onto a
platter, fill the center with steamed broccoli or mashed potatoes. Or
serve the ring cold with potato or macaroni salad in the center.
Bake individual portions in a greased muffin pan.
Layer it to make pretty patterns when you slice it. Make the basic
mix, separate it into two or three batches, add different additional
ingredients to each so they look slightly different from each other.
For layers, spread one batch on the bottom of the pan, spread another on
top and finish with the third.
Make pretty slices by baking it in two layers with a filling between.
Put half the meat mixture in a loaf pan and make a shallow groove down
the center. Put some red pepper strips in the groove. Press a line of
peeled hard boiled eggs on top of the peppers. Put green pepper strips
on top of the eggs and cover/surround with the remaining meat. Slices
will show egg and the two colors of peppers in the center. Or use
celery, carrot, olives, sausages, bacon strips, or whatever you like.
For fuller flavor, a blend of meats works well. Pork, veal and lamb
can be added to the basic beef in any proportions you like.
For a different texture, combine ground meat with chunks of meat.
Basic meatloaf updated
This is the starting point for any of the variations listed below.
Makes 8 portions
2 pounds any ground meat (or 1 pound each ground and chunks)
1/2 pound ground smoked ham or loose sausage meat
1 tablespoon butter
2 tablespoons onion, minced
2 tablespoons bell pepper, minced
2 tablespoons celery, minced
1 clove garlic, minced
1/4 cup mushrooms, minced
2 eggs, beaten
1 cup dry bread crumbs
1/2 cup beef stock
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup ketchup
Heat oven to 350. Gently combine the meats and refrigerate. Melt the
butter in a skillet over medium heat and add vegetables and saute until
limp and moisture has evaporated. Remove from heat and put into a bowl
large enough to hold everything. Combine vegetables and remaining
ingredients, mixing well. Add meat, gently mixing. Shape as desired
and bake until the center temperature is 160, about 45 minutes. Let
rest 15 or 20 minutes before cutting.
Variations: Add 1/2 cup cream, sour cream or yogurt for smoothness.
Add 1/2 cup olives, capers or chopped pickles for a vinegar sharpness.
Add 2 tablespoons horseradish. Add 1/4 cup chopped hot chili peppers.
Add a handful of raisins, peas, cooked beans, chopped nuts. Use corn
bread for the bread crumbs. Rye bread.
Serve with sauces: A thick, rich tomato sauce. White sauce with some
sharp cheese in it. A light beef gravy. Saute onions until brown and
add to beef gravy. Mushroom sauce. Bearnaise sauce. Hollandaise
sauce. Sausage gravy.
Mix/layer/braid/spiral the meats: Beef, veal and turkey. Ground beef
and pork slices. Lamb and veal. Veal with chunks of chicken. Turkey
with chunks of soaked country ham. Ground meat with slices of sausage.
And you thought it wasn't going to be interesting. The other major
thing we haven't mentioned here is that good meatloaf is cheap. Tastes
good, looks pretty and it's cheap. What a country.

"Bob (this one)" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Depending on what you call it; it's either gourmet cuisine or "Gee whiz,
Mom, not that again." It's a well established scientific fact that when
it's called Pâté, it tastes better and restaurants can charge more.

Thanks.

do you bake your burgers?
"Marsha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My meatloaf sometimes comes out with a stringy or chewy texture. Why? I
use ground chuck and add onions and garlic. My burgers do not have this
texture.

Marsha/Ohio

A.D.C. said:

do you bake your burgers?
"Marsha" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

My meatloaf sometimes comes out with a stringy or chewy texture. Why? I
use ground chuck and add onions and garlic. My burgers do not have this
texture.

Marsha/Ohio

We grill or fry burgers.

Marsha/Ohio

Bob (this one) said:

Here's a column I wrote a while back...

To get it lower in carbs, instead of bread crumbs, you can use TVP that
you run through a food processor to grind finer, so they're like bread
crumbs. Use an LC ketchup if you'd like.

I've never heard of stringy meatloaf. It could be that you haven't mixed
the eggs in enough. My advice is to combine everything you're adding to
the meat, and then add the meat.

Pastorio
-------------------------
Magical meatloaf mysteries explained...
Depending on what you call it; it's either gourmet cuisine or "Gee
whiz, Mom, not that again." It's a well established scientific fact
that when it's called Pâté, it tastes better and restaurants can charge
more.
Yes, it's the dreaded meatloaf; scourge of the lunch box; the dry
and gaggy black hole of culinary moisture; the place where millions of
gallons of ketchup and steak sauce give their lives as desperate
lubricant and flavor provider. It doesn't have to be that way.
What started me thinking about meatloaf happened a couple weeks
ago. I went next door to the Thomas’ house for a minute to pick
something up. They’d finished dinner a while ago, but the house still
smelled wonderful from the meal. Yep. Meat loaf. I went home and made
myself one. Then my house smelled good, too.
By the way, in French, Pâté means "patty" like a burger, or "blot or
stain" in addition to ground or chopped meat. If a small French child
says to you, J'ai fait un pâté, welcome to the joys of parenthood and
disposable diapers. Some snide people would say that this is a good
spread of meanings both for this word and the food product.
Today we're going to completely change your mind and look at some
new ideas for ingredients, new shapes and new ways to serve them. No,
it's not too ambitious.
The basic idea of meatloaf is the very picture of simplicity: ground
meat, a binder to hold it together, an extender to add volume and
lightness, and flavorings like herbs, ketchup and about ten thousand
other things. Yes, ketchup. Don’t start up with me.
There are two reasons for meatloaf to be dry: first, not enough fat
and; second, cooked too much. Yes, we should eat less fat, but no, you
can't make a moist, tasty meatloaf without it. Ground chuck at between
20% and 25% fat content is best. We're going to try to cook the meat to
about 160 degrees in the center. It's cooked through but not dried out.
There's one restaurant technique that you can use to keep it moist
in addition to the ones mentioned above. Adding a little unflavored
gelatin or gelatinous stock to the meat will help to hold moisture with
no extra fat. Dissolve the gelatin (in water or, much better, stock)
according to package directions and add no more than 1/2 cup of the
solution per pound of meat before shaping the loaf.
Other tips: the more you handle and work the meat, the tougher the
finished meatloaf will be. Combine the other ingredients first, then
mix them into the meat.
For a new look, try a ring mold. After unmolding the meat onto a
platter, fill the center with steamed broccoli or mashed potatoes. Or
serve the ring cold with potato or macaroni salad in the center.
Bake individual portions in a greased muffin pan.
Layer it to make pretty patterns when you slice it. Make the basic
mix, separate it into two or three batches, add different additional
ingredients to each so they look slightly different from each other. For
layers, spread one batch on the bottom of the pan, spread another on top
and finish with the third.
Make pretty slices by baking it in two layers with a filling
between. Put half the meat mixture in a loaf pan and make a shallow
groove down the center. Put some red pepper strips in the groove.
Press a line of peeled hard boiled eggs on top of the peppers. Put
green pepper strips on top of the eggs and cover/surround with the
remaining meat. Slices will show egg and the two colors of peppers in
the center. Or use celery, carrot, olives, sausages, bacon strips, or
whatever you like.
For fuller flavor, a blend of meats works well. Pork, veal and lamb
can be added to the basic beef in any proportions you like.
For a different texture, combine ground meat with chunks of meat.
Basic meatloaf updated
This is the starting point for any of the variations listed below.
Makes 8 portions
2 pounds any ground meat (or 1 pound each ground and chunks)
1/2 pound ground smoked ham or loose sausage meat
1 tablespoon butter
2 tablespoons onion, minced
2 tablespoons bell pepper, minced
2 tablespoons celery, minced
1 clove garlic, minced
1/4 cup mushrooms, minced
2 eggs, beaten
1 cup dry bread crumbs
1/2 cup beef stock
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup ketchup
Heat oven to 350. Gently combine the meats and refrigerate. Melt the
butter in a skillet over medium heat and add vegetables and saute until
limp and moisture has evaporated. Remove from heat and put into a bowl
large enough to hold everything. Combine vegetables and remaining
ingredients, mixing well. Add meat, gently mixing. Shape as desired
and bake until the center temperature is 160, about 45 minutes. Let
rest 15 or 20 minutes before cutting.
Variations: Add 1/2 cup cream, sour cream or yogurt for smoothness.
Add 1/2 cup olives, capers or chopped pickles for a vinegar sharpness.
Add 2 tablespoons horseradish. Add 1/4 cup chopped hot chili peppers.
Add a handful of raisins, peas, cooked beans, chopped nuts. Use corn
bread for the bread crumbs. Rye bread.
Serve with sauces: A thick, rich tomato sauce. White sauce with
some sharp cheese in it. A light beef gravy. Saute onions until brown
and add to beef gravy. Mushroom sauce. Bearnaise sauce. Hollandaise
sauce. Sausage gravy.
Mix/layer/braid/spiral the meats: Beef, veal and turkey. Ground
beef and pork slices. Lamb and veal. Veal with chunks of chicken.
Turkey with chunks of soaked country ham. Ground meat with slices of
sausage.
And you thought it wasn't going to be interesting. The other major
thing we haven't mentioned here is that good meatloaf is cheap. Tastes
good, looks pretty and it's cheap. What a country.

Thanks, Bob. I think we're mixing way
too much, trying to make sure all the
ingredients are blended. After
googling, I found several references to
that being a problem. We will mix
everything together first and then add
the meat. We'll also try the TVP.

Marsha/Ohio

x-no-archive: yes

Denise said:

Can you suggest a fool proof meat loaf recipe for me. I'm not sure about the
rest of the UK but it wasn't a common dish where I lived hence I could do
with some tasty advice. I'm assured it can be a fantastic dish!.....but
believe me I'm not quite convinced yet....
I did have it occationally for school dinners but it was awful, ranging from
wet and slimey to dry and almost powdery!

Fran McCullough's basic meat loaf recipe in her Low Carb Cookbook is the
best I've found.

Susan

x-no-archive: yes

Bob (this one) said:

Here's a column I wrote a while back...

To get it lower in carbs, instead of bread crumbs, you can use TVP that
you run through a food processor to grind finer, so they're like bread
crumbs. Use an LC ketchup if you'd like.

I don't cook with TVP, ever.

Susan

x-no-archive: yes

Marsha said:

Thanks, Bob. I think we're mixing way too much, trying to make sure all
the ingredients are blended. After googling, I found several references
to that being a problem. We will mix everything together first and
then add the meat. We'll also try the TVP.

Marsha/Ohio

That's what I do, and I mix it up just til blended, avoid handling
ground meat too much.

Susan

Susan said:

x-no-archive: yes

Bob (this one) said:

Here's a column I wrote a while back...

To get it lower in carbs, instead of bread crumbs, you can use TVP
that you run through a food processor to grind finer, so they're like
bread crumbs. Use an LC ketchup if you'd like.

I don't cook with TVP, ever.

I don't cook with cilantro. Ever.

Pastorio

x-no-archive: yes

Bob (this one) said:

Susan said:

x-no-archive: yes

Bob (this one) said:

Here's a column I wrote a while back...

To get it lower in carbs, instead of bread crumbs, you can use TVP
that you run through a food processor to grind finer, so they're like
bread crumbs. Use an LC ketchup if you'd like.

I don't cook with TVP, ever.

I don't cook with cilantro. Ever.

Pastorio

LOL... that's a 50-50 bet. Folks love it or hate it.

Susan

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

Quoted message said:

x-no-archive: yes

Denise said:

Can you suggest a fool proof meat loaf recipe for me. I'm not sure about
the rest of the UK but it wasn't a common dish where I lived hence I
could do with some tasty advice. I'm assured it can be a fantastic
dish!.....but believe me I'm not quite convinced yet....
I did have it occationally for school dinners but it was awful, ranging
from wet and slimey to dry and almost powdery!

Fran McCullough's basic meat loaf recipe in her Low Carb Cookbook is the
best I've found.

Susan

Thank you!
Regards,
Denise

.................................................................
Posted via TITANnews - Uncensored Newsgroups Access

Quoted message said:

Quoted message said:

Quoted message said:

> at http://www.TitanNews.com <<<<

-=Every Newsgroup - Anonymous, UNCENSORED, BROADBAND Downloads=-

Susan said:

x-no-archive: yes

Bob (this one) said:

Susan said:

x-no-archive: yes

Bob (this one) wrote:

> Here's a column I wrote a while back...
>
> To get it lower in carbs, instead of bread crumbs, you can use TVP
> that you run through a food processor to grind finer, so they're
> like bread crumbs. Use an LC ketchup if you'd like.

I don't cook with TVP, ever.

I don't cook with cilantro. Ever.

Pastorio

LOL... that's a 50-50 bet. Folks love it or hate it.

It's actually a genetic thing. Some significant percentage of people all
over the world find it tastes soapy to them. I've seen estimates as high
as 30%. They are genetically disposed to taste soap when eating
cilantro. Like me.

TVP is perfectly good food. It's a protein isolate that can be used for
many things. No carbs, no fat.

Pastorio