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  #1  
Old 01-21-2011, 04:10 PM
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Default ISO TNT Meatloaf

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.
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Old 01-21-2011, 04:41 PM
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Default Re: ISO TNT Meatloaf

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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Old 01-21-2011, 05:09 PM
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Default Re: ISO TNT Meatloaf

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.
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Old 04-10-2017, 05:02 PM
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Default Re: ISO TNT Meatloaf

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.
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Old 04-10-2017, 09:34 PM
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Default Re: ISO TNT Meatloaf

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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Old 04-11-2017, 09:04 AM
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Default Re: ISO TNT Meatloaf

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
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Old 04-11-2017, 09:47 AM
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Default Re: ISO TNT Meatloaf

I moved this to the IN Search of Forum. Hope nobody minds.

Andy
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Old 04-11-2017, 10:24 AM
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Default Re: ISO TNT Meatloaf

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.
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