Turkey, too bland; chicken, too dry; beef, too greasy. Together - perfection.

[Denninmi]

Best meatloaf I swear I ever made, equal parts, 1 lb of each of those, plus about 6 cups raw in total of mushrooms, carrots, green beans, celery, and onions finely ground and then sautéed in a little oil until almost bone dry and reduced dramatically. Added about 1/4 cup of tomato sauce, 2 eggs, pepper, thyme, and garlic.

Turned out really great, moist but not wet, not at all greasy, good flavor, nice crust.

Oh, and really, really big! It will be meatloaf for a few days in this household.

[No Vested Interest]

1. MMMMMMmmmmm good.

I like all those veggies in it. That beats cracker or bread crumbs.

[JimDandy]

2. Are meats ground and raw?

Any salt? How much thyme? What was oven temp and bake time. Could make this if I know those things. Sounds very yummmmy!

[Denninmi]

3. Yup, raw, ground from the grocery store.

I don't add salt to anything for health reasons I am used to it, but it would improve the flavor. I used about 1/2 teaspoon of thyme. 350 for about 2 hours. I formed it into a big rectangle about 2 inches thick and baked in a roaster on a rack so air circulates around, a la America's Test Kitchen. So much better than having it swimming in liquid.

[JimDandy]

10. Thanks! This recipe caught my attention because no bread was used

and lots of vegies were included instead.

[Denninmi]

12. Yeah, I'm on a very low complex carb diet.

Pretty much not eating wheat, potato, corn products at all, and really watching rice consumption to a minimum (still gotta have my sushi fix now and again). So, I use that as a healthy extender.

[pinboy3niner]

4. Some people are easily impressed

[MiddleFingerMom]

5. I like to saute finely chopped mushrooms in unsalted butter & low-sodium Worcestershire.

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Then I put half my meat mixture in the pan, then a layer of the mushrooms and some
low-sodium sliced stuffed olives (leaving close to an inch border all the way around) and
put in the rest of the meat mixture. Makes for some pretty cool slices.
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I REALLY like to put a "tube" of whole hardboiled eggs in the center (ends of the eggs
sliced off so you get a perfect egg "eye" in the center of every slice). It's a Scandinavian/
U.S. Midwest style.
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[Denninmi]

6. I've seen that done with the eggs.

But I've never tried it.

MFM!

[MiddleFingerMom]

8. Sometimes I run two tubes of low-sodium stuffed green olives (ends slice off) alongside the...

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... hardboiled egg at about 4 and 8 o'clock. Even COOLER slices. Easy and memorable. And
the egg tastes REALLY good with the meatloaf.
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Denninmi!!!
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[Denninmi]

13. That looks really cool.

I will have to try it.

Also, I didn't know they had reduced sodium olives, I need to look for those, too, I love olives.

[MiddleFingerMom]

14. Early California Reduced Sod Olives -- less than 20mg/per olive as opposed to about 85/per regular.

[Denninmi]

15. Xcellent, Smithers, Xcellent.

They sell that brand here. Yum!

[pinboy3niner]

7. Very nice! But you're missing the cayenne...

And everything must be sauteed in bacon drippings, of course.

[MiddleFingerMom]

9. Yeah, I put in cayenne and basil, but never thyme. I like to top it with...

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... horseradish or yellow mustard (on my plate).
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Cold meatloaf with yellow mustard on white bread? Better than cold pizza for breakfast!!!
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But not better than a frozen strawberry daiquiri.
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[OriginalGeek]

11. Mmmmmmmmmmmmmm

Now I want meat loaf.



but I gotta figure out how to make sure some makes it to the morning after. I've heard of this weird concept called "left-over" meatloaf but I don't think I've ever actually experienced it myself...