hipower Posted August 22, 2014 Share Posted August 22, 2014 my comfort zone is chicken!!! I do leave it when I eat a burger once in awhile. I only drink 1 can of Dr. P. a day ...lol. There ya go, Dr. P won't loosen up your inhibitions even a little bit. Link to comment Share on other sites More sharing options...
old3dogg Posted August 22, 2014 Share Posted August 22, 2014 I'm in the mood for mile high meatloaf. Maybe a road trip to Jennet PA is in order. There is/was a dinner there that made the best. The Twinkie milk shake was good too. Link to comment Share on other sites More sharing options...
WMJ77 Posted August 22, 2014 Share Posted August 22, 2014 Twinkie milk shake?....hmmm Link to comment Share on other sites More sharing options...
old3dogg Posted August 22, 2014 Share Posted August 22, 2014 Twinkie milk shake?....hmmm I just had to try it. Link to comment Share on other sites More sharing options...
WMJ77 Posted August 22, 2014 Share Posted August 22, 2014 Oh I would have had to also Link to comment Share on other sites More sharing options...
Polo Posted August 23, 2014 Share Posted August 23, 2014 I'm going to try that mustard, ketchup, brown sugar sauce next time I make meatloaf. smith and wesson 1 Link to comment Share on other sites More sharing options...
Bon Posted August 23, 2014 Share Posted August 23, 2014 I'm going to try that mustard, ketchup, brown sugar sauce next time I make meatloaf. Its yummy!! You might have to play with it to get the right sweet-tangy flavor that suits you. Did I say its yummy!! Polo 1 Link to comment Share on other sites More sharing options...
WMJ77 Posted August 23, 2014 Share Posted August 23, 2014 yep you did....I got stuff yesterday to make it today Polo and Bon 2 Link to comment Share on other sites More sharing options...
old3dogg Posted August 23, 2014 Share Posted August 23, 2014 My mom used to make meatloaf burgers. I'm going to try them on the grill today. Link to comment Share on other sites More sharing options...
Petee Posted August 23, 2014 Share Posted August 23, 2014 I still make them all the time and I add whatever is extra in the fridge like bits of soup, steamed veggies, mashed potatoes, corn, etc. There's always extra so I leave them in the fridge and they disappear. Polo 1 Link to comment Share on other sites More sharing options...
Bon Posted August 23, 2014 Share Posted August 23, 2014 Dayam. I thought this thread was going to be a dissertation about "Paradise by a Dashboard Light". I couldn't take it anymore!!! I just had to post it!!!! smith and wesson 1 Link to comment Share on other sites More sharing options...
NikonSniper Posted August 23, 2014 Share Posted August 23, 2014 Here's how we make ours.... 1 pound hamburger, 1 pound pork country/sweet sausage, 2 cups cooked rice, sauteed onions and garlic(lots of garlic), black pepper, and chopped fresh parsley. Mix all together and form into a loaf then wrap the loaf in bacon. Cook at 350 to 160 degree internal temp. We use ketchup, honey, real maple syrup, and a touch of cinnamon for the glaze. Link to comment Share on other sites More sharing options...
old3dogg Posted August 23, 2014 Share Posted August 23, 2014 A bit of a pain to patty but they didn't turn out to bad. I'll take the time to chop the peppers a little smaller next time. Served with mac and cheese. smith and wesson 1 Link to comment Share on other sites More sharing options...
Administrators Pompeii Posted July 1, 2015 Administrators Share Posted July 1, 2015 MEATLOAF with LAWRY'S SEASONED SALT *1.5 lbs. lean ground beef *half an onion, sliced and diced *2 eggs *dash of milk (2% fat recommended) *4 table spoons Worcestershire Sauce *2 table spoons Barbeque Sauce *1/2 table spoon white vinegar *pinch of garlic salt *season with ground pepper *add sprinkling of Quaker Oats *stir/mix thoroughly; place in cooking pan *cover top of meatloaf with a layer of Heinz Ketchup *sprinkle liberally with LAWRY'S SEASONED SALT *bake at 385 degrees F for 50-55 minutes steelnut 1 Link to comment Share on other sites More sharing options...
Guest Posted July 1, 2015 Share Posted July 1, 2015 I use breadcrumbs in mine, as well as an egg, some ketchup, sometimes a packet of onion soup mix. That's my exact recipe! I learned it from my mommy. RIP Over the years I have added a few different things just to try out a new taste. I like to throw in a chopped green pepper every so often too. I did jalepenos once, but that was a bit too spicy for me lol. Link to comment Share on other sites More sharing options...
woodseya1 Posted April 23, 2016 Share Posted April 23, 2016 French-Fried Onion Meatloaf Ingredients 1 1/2 pounds ground beef 2 eggs, beaten 1/4 cup ketchup 3/4 cup herb-seasoned dry bread stuffing mix 1/2 (1 ounce) package dry Ranch-style dressing mix 1 (6 ounce) can French-fried onions Heat oven to 350 degrees F (175 degrees C). In a large bowl, combine meat, eggs, ketchup,stuffing mix, ranch dressing mix and fried onions. Shape into loaf and fit into 9 x 5-inch loaf pan. Bake, covered loosely with foil for 50 to 60 minutes or until meat is thoroughly cooked. sapphire 1 Link to comment Share on other sites More sharing options...
mr.d Posted April 23, 2016 Share Posted April 23, 2016 When I make meatloaf try something different every time. Pompeii and sapphire 2 Link to comment Share on other sites More sharing options...
Dot Posted April 23, 2016 Share Posted April 23, 2016 I use a package of Stovetop Stuffing in mine, then add 1/4 C milk, egg and some BBQ sauce works great! sapphire and Pompeii 2 Link to comment Share on other sites More sharing options...
sapphire Posted April 24, 2016 Share Posted April 24, 2016 When I make meatloaf try something different every time.Me too and I never measure, just throw it together...which occasionally leads to recipe 'regrettus' when I realize I left out something important. I use chili sauce instead of ketchup. There's just something about ketchup in meatloaf that doesn't work for me. Definitely going to try the stuffing in it next time. I'm assuming that you put it in dry? Link to comment Share on other sites More sharing options...
Bon Posted April 24, 2016 Share Posted April 24, 2016 You put ketchup on your burger's right? What's the difference on or in?? Link to comment Share on other sites More sharing options...
sapphire Posted April 24, 2016 Share Posted April 24, 2016 You put ketchup on your burger's right? What's the difference on or in?? I'm more of a miracle whip and swiss girl. Twitter 1 Link to comment Share on other sites More sharing options...
Bon Posted April 24, 2016 Share Posted April 24, 2016 I'm more of a miracle whip and swiss girl. Yummy sapphire 1 Link to comment Share on other sites More sharing options...
WMJ77 Posted April 24, 2016 Share Posted April 24, 2016 try salsa in it instead of ketchup Twitter and sapphire 2 Link to comment Share on other sites More sharing options...
junk Posted April 24, 2016 Share Posted April 24, 2016 Me too and I never measure, just throw it together...which occasionally leads to recipe 'regrettus' when I realize I left out something important. I use chili sauce instead of ketchup. There's just something about ketchup in meatloaf that doesn't work for me. Definitely going to try the stuffing in it next time. I'm assuming that you put it in dry? Thats what I do too. No Ketchup for me..........ever! sapphire 1 Link to comment Share on other sites More sharing options...
Twitter Posted April 24, 2016 Share Posted April 24, 2016 I use a package of Stovetop Stuffing in mine, then add 1/4 C milk, egg and some BBQ sauce works great! I've tried that; it is good sapphire 1 Link to comment Share on other sites More sharing options...
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