ISO TNT Meatloaf

Miniman

Mini man - maxi food
Gold Site Supporter
I'm looking for a simple TNT meatloaf for my cooking class of 11/12 year olds. So some great flavour, but simple to put together.

Thanks in advance.
 

Mama

Queen of Cornbread
Site Supporter
Here's mine:

2-1/2 pounds lean ground beef
4 slices bread, torn into small pieces
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
2 tablespoons dried parsley
2 cloves garlic, minced
2 teaspoons dry mustard
1 tablespoon Worcestershire Sauce
1/2 cup ketchup
1 tablespoon kosher salt (or 2 teaspoons of table salt)
2 teaspoons pepper
1 egg, slightly beaten

For Topping:

1/2 cup ketchup
1 teaspoon dry mustard
2 tablespoon brown sugar

In a food processor, process the carrots, celery and onion until very fine.

Put all of the ingredients (except the topping ingredients) into a large bowl including the processed carrots, celery, onion and all of its' juices. This is what makes the meatloaf extremely moist.

Use you hands to mix until well incorporated.

Shape into a loaf and place on a sheet pan (for easy clean-up, line the pan with heavy duty tin foil). Mix together ketchup and brown sugar and spread on top.
Bake at 375 degrees F for 1 hour or until done.

Here's a pic of it done on the grill
 

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Kimchee

Guest
This is an old classic I really like:
(the onion and pepper is optional, of course!)

TANGY MEATLOAF
3/4 cup catsup
2 TBSP brown sugar
1/2 tsp dry mustard
4 tsp Worchestershire sauce
2 tsp Seasoned Salt
1 1/2 tsp onion powder
1 tsp garlic powder
1/4 tsp pepper
1 egg
1/4 cup chopped green pepper
1/4 cup chopped onion
1 1/2 cups bread crumbs
2 pounds ground beef

Mix catsup, brown sugar and mustard. Reserve 1/4 cup for topping.
To the rest of it, add the other ingredients and mix well.
Shape into loaf.
Bake in 350 degree oven 65 minutes.
Top with remaining catsup mix, bake additional 15 minutes.
 

Johnny West

Well-known member
Mine is very close to Kimchee's.

Going to make Father's Meat Loaf today.

Father's Meat Loaf (from Open Line Cookbook, WMT Radio, Cedar Rapids, Iowa)

2 pounds burger
2 eggs, slightly beaten
2 cups bread crumbs
1 cup chopped onions
1/2 cup green pepper, chopped (optional)
1/4 cup milk
2 T. horseradish (I leave this out as she doesn't like it.)
2 t. salt
1/8 t. pepper (not enough)
1 t. dry mustard
1/4 cup catsup

Mix all the ingredients except catsup. Shape into loaf and brush catsup over the top. Back at 350o F. for one hour, spooning juices over the top before serving. Serves eight.

I use very lean burger so the is never any juices. Sometime I'd like to line the top with lean bacon.
 

Johnny West

Well-known member
It came out good but next time will shred or chop onion more fine. I had too much onion, if there is such a thing. The bacon is Hormel cherry wood smoked.
 

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QSis

Grill Master
Staff member
Gold Site Supporter
Looks delicious, John!

Have you ever cherry-smoked bacon on your smoker? It's ambrosia! I always throw on at least a half a pound on a mesh rack, after I've pulled off the main event. Great way to use some of the rest of a nice, low fire.

Lee
 

medtran49

Well-known member
Gold Site Supporter
I don't have a recipe for regular meatloaf. I pretty much wing it every time since I tend to make meatloaf to use up odds and ends of ground beef/veal/chicken/turkey/pork from the freezer, as well as anything leftover in the vege bin. However, I do sautee my veges, whether they be onions, garlic, mushrooms, green bell, or celery in any combination, in just a teeny tiny bit of olive oil, then let them cool before mixing into the meatloaf mix. That way, the flavor is more evenly spread out and you never end up with crunchy veges. My glaze is ketchup and worchestershire sauce mixed together and slathered over the top about 10 minutes before it is done.

I do have a recipe for Cajun meatloaf that I follow, it's Paul Prudhomme's Cajun Shepherd's pie. It's a little bit spicy. The basic recipe is available on line several places. I will, however, type out the spice mix if anybody is interested since the book we have came out before he started selling his spice mix and now all his recipes use the commercially available spice mix.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Bump for ChowderMan.

If you do an Advanced Search with "meatloaf", titles only, there are so MANY great-looking and sounding meatloaf recipes in NCT!

Lee
 
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Johnny West

Well-known member
I follow and old fashioned cooking group on Facebook and am amazed at the things folks put in their meat loaf to get rid leftovers and "repurpose".
 

ChowderMan

Pizza Chef
Super Site Supporter
actually I did copy a couple messages - the backstory to this:
DW thought my mother made super meatloaf. problem: I have nadda-clew about the recipe/method and being 'off the cuff' it's not written down anywhere . . . basically methinks I'll have to reinvent a meatloaf we like whether it fits the past or not.


some things I've established don't work for us:
- milk and bread chunks
- (too much) Worcestershire sauce

- ketchup heavy mix or topping
- odd ball vegetable chunks



oatmeal works; saw the corn meal idea; horse radish sound interesting . . .
also want to try fine cracker/Saltine type crumbs.
 

QSis

Grill Master
Staff member
Gold Site Supporter
Well, I may as well jump in here with my simple meatloaf that was my grandmother's and that I adore.

Nan's Meatloaf

1 to 1 1/2 lbs. burger
1 package Tempo meatloaf mix (seasoned fine bread crumbs)
warm water, per Tempo package
1 egg
1 small onion, chopped
2-3 cloves or more garlic, minced

Mix together the warm water and egg. Mix in Tempo, onion and garlic. Add burger and mix with hands (do not over mix!).

Pat into a loaf pan (don't press down hard). Bake in a 350 oven for 45 minutes.

Now I want this!

Lee

P.S. I also love Tempo Italian Meatball seasoning. Excellent baked meatballs!
 

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ChowderMan

Pizza Chef
Super Site Supporter
don't think I've seen that brand . . . check this out - less than 2% of: (all the stuff)
Ingredients

Bread Crumbs [Enriched Flour (Flour,
Malted Barley Flour,
Niacin,
Ferrous Sulfate,
Thiamin Mononitrate (Vitamin B1),
Riboflavin (Vitamin B2), Folic Acid],
High Fructose Corn Syrup,
Corn Syrup,
Partially Hydrogenated Vegetable Oil (Soybean, Cottonseed, Corn, and/or Canola Oils),
Water,
Salt,


contains 2% or less of:
Yeast,
Honey,
Molasses,
Sugar,
Wheat Gluten,
Whey,
Soy Flour,
Whole Wheat Flour,
Rye Flour,
Corn Flour,
Oat Bran,
Corn Meal,
Rice Flour,
Potato Flour,
Butter,
Dough Conditioners (Mono and Diglycerides,
Sodium and/or Calcium Stearoyl Lactylate,
Soy Lecithin, Calcium Carbonate),
Yeast Nutrients (Ammonium Sulfate,
Calcium Sulfate, Monocalcium Phosphate),
Distilled Vinegar,
Skim Milk,
Buttermilk,
Lactic Acid,
Calcium Propionate (preservative),
Potassium Sorbate (preservative),
Sesame Seeds,
Sunflower Seeds,
Caraway Seeds,
Eggs),
Salt,
Tomato Powder,
Onion,
Herbs,
Spices,
Parsley.
 

QSis

Grill Master
Staff member
Gold Site Supporter
don't think I've seen that brand . . . check this out - less than 2% of: (all the stuff)
Ingredients

Bread Crumbs [Enriched Flour (Flour,
Malted Barley Flour,
Niacin,
Ferrous Sulfate,
Thiamin Mononitrate (Vitamin B1),
Riboflavin (Vitamin B2), Folic Acid],
High Fructose Corn Syrup,
Corn Syrup,
Partially Hydrogenated Vegetable Oil (Soybean, Cottonseed, Corn, and/or Canola Oils),
Water,
Salt,


contains 2% or less of:
Yeast,
Honey,
Molasses,
Sugar,
Wheat Gluten,
Whey,
Soy Flour,
Whole Wheat Flour,
Rye Flour,
Corn Flour,
Oat Bran,
Corn Meal,
Rice Flour,
Potato Flour,
Butter,
Dough Conditioners (Mono and Diglycerides,
Sodium and/or Calcium Stearoyl Lactylate,
Soy Lecithin, Calcium Carbonate),
Yeast Nutrients (Ammonium Sulfate,
Calcium Sulfate, Monocalcium Phosphate),
Distilled Vinegar,
Skim Milk,
Buttermilk,
Lactic Acid,
Calcium Propionate (preservative),
Potassium Sorbate (preservative),
Sesame Seeds,
Sunflower Seeds,
Caraway Seeds,
Eggs),
Salt,
Tomato Powder,
Onion,
Herbs,
Spices,
Parsley.

Pffft!

PM me your address and I'll send you a box so you can try Nan's meatloaf, Chowder.

She would be so pleased to read my posts on this. :wub:

Lee
 
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