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Neferti Gold Member Offline Posts: 7965 Canberra Gender:	Meat Loaf Jul 5^th, 2016 at 3:33pm I have a desire to make a meatloaf and I used to have a good recipe that didn't involve "fresh breadcrumbs" ... all I want is a BASIC meatloaf recipe ... anyone got one?
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greggerypeccary Gold Member Offline Australian Politics Posts: 154498 Gender:	Re: Meat Loaf Reply #1 - Jul 5^th, 2016 at 4:36pm - Cheesy songs. - Obesity. - Banana. - Limited talent. - Irrelevance in the 21st Century. Stir well, and simmer until done.
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Black Orchid

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Re: Meat Loaf
Reply #2 - Jul 5^th, 2016 at 5:01pm

VERY basic.

500g mince
Chopped onion
Large dash of Worcestershire Sauce
Squirt Tomato Sauce
1 egg
Lots of seasoning (salt and pepper)
Grated carrot optional (I don't use carrot as I prefer it as a side to the meatloaf)
As per Redneck's child bride I usually add some dried Chicken Noodle Soup. Not a whole pack though.

Squish together and bake for about 35-40 mins.

Using 1kg mince just up the other ingredients and cook for 1 hr.

Basic and tasty. The best thing about meatloaf is that is makes excellent gravy from the pan drippings and lumps.

I was making gravy one night when my son's girlfriend came in to the kitchen to offer help and she said "Ohhh is that how you make old fashioned gravy?" Roll Eyes

Apparently gravy now only comes out of a packet?

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greggerypeccary

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Re: Meat Loaf
Reply #3 - Jul 5^th, 2016 at 5:07pm

Black Orchid wrote on Jul 5^th, 2016 at 5:01pm:

I was making gravy one night when my son's girlfriend came in to the kitchen to offer help and she said "Ohhh is that how you make old fashioned gravy?" Roll Eyes

Apparently gravy now only comes out of a packet?

I had the same thing happen with one of my daughters' friends.

When she saw my wife and I making gravy in the baking pan, with flour and meat juices etc., she couldn't believe her eyes.

She had only ever seen gravy come out of a tin of Gravox.

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« Last Edit: Jul 5^th, 2016 at 5:16pm by greggerypeccary »

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Black Orchid Moderator Offline Posts: 5828 Gender:	Re: Meat Loaf Reply #4 - Jul 5^th, 2016 at 5:22pm There is nothing like making real gravy. It is incredibly quick to make and there is absolutely no comparison to the Gravox and packet microwave ones which have a weird taste to them. Why don't people teach their kids real basic cooking skills nowadays?
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cods

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Re: Meat Loaf
Reply #5 - Jul 5^th, 2016 at 5:47pm

Neferti wrote on Jul 5^th, 2016 at 3:33pm:

I have a desire to make a meatloaf and I used to have a good recipe that didn't involve
"fresh breadcrumbs" ... all I want is a BASIC meatloaf recipe ... anyone got one?

whats bad about the breadcrumbs???

I find they stop the meat loaf or meat balls being sort of solid....almost heavy.....I even put breadcrumbs[ always fresh].. in sausage rolls...it soaks up the fat and as I say makes the meat sort of less solid..

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cods

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Re: Meat Loaf
Reply #6 - Jul 5^th, 2016 at 5:49pm

Black Orchid wrote on Jul 5^th, 2016 at 5:22pm:

There is nothing like making real gravy. It is incredibly quick to make and there is absolutely no comparison to the Gravox and packet microwave ones which have a weird taste to them.

Why don't people teach their kids real basic cooking skills nowadays?

I am a baddy then I use gravox... my mum used to mix it with cold water first then throw it in the baking dish.. I dont I put it in dry just like you do with flour.....then add the veggie water after is has cooked for a few seconds.....I find flour always tastes of flour...and has a sort of grey look about it...

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Black Orchid Moderator Offline Posts: 5828 Gender:	Re: Meat Loaf Reply #7 - Jul 5^th, 2016 at 5:53pm Mine never has a grey look. I guess it depends on how much you use. You don't need much. There's nothing like real gravy made from pan drippings. It suits the meat better than a generic, especially with chicken and meatloaf.
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greggerypeccary

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Re: Meat Loaf
Reply #8 - Jul 5^th, 2016 at 6:15pm

cods wrote on Jul 5^th, 2016 at 5:49pm:

Black Orchid wrote on Jul 5^th, 2016 at 5:22pm:

There is nothing like making real gravy. It is incredibly quick to make and there is absolutely no comparison to the Gravox and packet microwave ones which have a weird taste to them.

Why don't people teach their kids real basic cooking skills nowadays?

I am a baddy then I use gravox... my mum used to mix it with cold water first then throw it in the baking dish.. I dont I put it in dry just like you do with flour.....then add the veggie water after is has cooked for a few seconds.....I find flour always tastes of flour...and has a sort of grey look about it...

You need to brown the flour.

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Neferti

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Re: Meat Loaf
Reply #9 - Jul 6^th, 2016 at 3:17pm

Black Orchid wrote on Jul 5^th, 2016 at 5:01pm:

VERY basic.

500g mince
Chopped onion
Large dash of Worcestershire Sauce
Squirt Tomato Sauce
1 egg
Lots of seasoning (salt and pepper)
Grated carrot optional (I don't use carrot as I prefer it as a side to the meatloaf)
As per Redneck's child bride I usually add some dried Chicken Noodle Soup. Not a whole pack though.

Squish together and bake for about 35-40 mins.

Using 1kg mince just up the other ingredients and cook for 1 hr.

Basic and tasty. The best thing about meatloaf is that is makes excellent gravy from the pan drippings and lumps.

I was making gravy one night when my son's girlfriend came in to the kitchen to offer help and she said "Ohhh is that how you make old fashioned gravy?" Roll Eyes

Apparently gravy now only comes out of a packet?

Thanks for that. I haven't made a meatloaf for about 20 years but that one sounds like the one a friend gave me eons ago, which I can't find. Just had a desire to make a meatloaf for a change. I don't buy mince very often either.

I don't do roasts these days either but I used to make gravy from the drippings like my Mother used to. Gravox is too salty for me.

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cods

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Re: Meat Loaf
Reply #10 - Jul 8^th, 2016 at 8:45am

Black Orchid wrote on Jul 5^th, 2016 at 5:53pm:

Mine never has a grey look. I guess it depends on how much you use. You don't need much.

There's nothing like real gravy made from pan drippings. It suits the meat better than a generic, especially with chicken and meatloaf.

well gravox is made with flour just has a nice brown colour and flour needs a fair bit of cooking...if it doesnt get that you can taste the flour.....I brown the gravox just like flour first and always use the pan juices...and veg stock works for me..its all a matter of taste..I did enjoy the gravy made with the stout for the pie...rich and yummy..I dont like redwine gravy though thats all I can taste red wine..yuck.

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