Subj : Meatloaf To : Sean Dennis From : Dave Drum Date : Mon Jun 19 2023 05:57:00 -=> Sean Dennis wrote to Dave Drum <=- DD> I can't make meatloaf to suit myself, I'm darned if anyone else can. SD> I can but I use a much simpler recipe that my second wife developed SD> (it's below). DD> And she made, if you can imagine this, a tough meatloaf DD> for supper one evening. SD> I have never had tough meatloaf. I figure I'm lucky. This one was dry and "chewy" and waaaaaaaay over cooked. And probably didn't have enough liquid from the get-go. DD> This is waaaaaaay better than meat loaf - especially after you gaet the DD> store-bought teeth. Bv)= SD> Of course, it's meatloaf on a bun. No, it's not. No veggies cooking in it, nor "stretchers" like breads or oats, etc. Just two square patties of ground chuck. I like nearly any burger ever set in front of me. I dunno whay I'm not a fan of meatloaf. DD> BTW - I swiped that tagline. SD> I'm getting quite a collection of taglines. I have two large lists I SD> should merge and remove any dupes from...might be something to do this SD> week. My tagline file is just under 300K of pure text. SD> A note about this recipe: when my wife would make this with turkey SD> (good ground beef works too), it never once came out dry. I am not a SD> fan of ketchup... SD> These days, I'd toss in some of my much-loved Tone's Rosemary Garlic SD> seasoning to give it more flavor. I should update this recipe. SD> MMMMM----- Recipe via Meal-Master (tm) v8.06 SD> Title: Maura's Easy Meatloaf SD> Categories: Main dish, Meats, Seandennis SD> Yield: 1 Loaf I have some "recipe secrets" that are my go-to add ins - used on a reguler basis. The two I use the most are a lemon-pepper (no salt) mix I buy from a local packager. Stupormarkup lemon pepper mixes seem to be 90% salt. So I leave them on the shelf. And one I picked up from cookiong oriental recipes - white miso paste - which adds "umami" (one of the five basic tastes). MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Beef & Pork Burgers Categories: Beef, Pork, Breads, Condiments Yield: 4 Servings 9 oz Ground Beef 9 oz Ground Pork 1 lg Egg; optional 1 1/2 tb Miso Paste 1 tb Yellow mustard 1 ts Garlic Powder 1 ts Onion Powder 1/4 ts Worcestershire Sauce; more - to taste In a bowl, combine the meats and the rest of the ingredients, mix well. Take around 1/2-3/4 cup of meat and shape it until its about 1cm (3/8") thick. Press an indent in the middle so that the burger keeps its shape and doesn’t curl up during the cooking process. Use small pieces of parchment paper between the burgers to stack them up until you ready to cook them. Let the patties rest for 30 minutes. In a cast iron pan, set the stove to medium heat and add a bit of oil. Wait until the pan is very hot. Add in the burger and let it sear for 1-2 minutes. Don’t touch it or flip it! Add 1/4 cup of water to the pan and quickly put a lid over it and let it steam. Careful, the steam is hot! Let it cook for about 2 minutes, or until the water has evaporated away Remove the lid and flip the burger and let it cook for another 2 minutes to brown the other side. At this point, if you are adding cheese to your burger put it on now and put the lid over it for another 30 seconds or until the cheese has melted. Serve it on a bun with some toppings and enjoy!! AUTHOR'S NOTES: Do not use extra lean pork. This will make the burgers very dry and tough. Makes 4 burgers RECIPE FROM: https://www.sidechef.com Uncle Dirty Dave's Kitchen MMMMM .... Limburger smells like a cross between skunk juice and hangover breath. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .