Comments on: Beef & Veal Meatloaf

By: anonymous paul

anonymous paul — Sun, 23 Nov 2014 13:58:23 +0000

so old school but i love meatloaf!

By: Tok

Tok — Wed, 19 Nov 2014 08:50:38 +0000

WOW! after 5-long years celebrating Christmas without my wife and kids in the middle of the desert. I will definitely include this recipe in my 2014 noche-buena in Manila. yey! thanks MM for this post. Advance Merry Christmas.

By: Mandy

Mandy — Tue, 18 Nov 2014 14:58:48 +0000

That’s how we make meatloaf at home! :) then gravy made from the drippings. Yum.

By: Natie

Natie — Tue, 18 Nov 2014 14:19:49 +0000

Ayayay! comfort food, indeed!

By: Monty

Monty — Tue, 18 Nov 2014 05:40:42 +0000

Speaking of local bacon, I just tried the new Purefoods spicy bacon. It was surprisingly spicy for a local product and I think it would match well with that meatloaf, although the new bacon also has a strange color.

By: Getter Dragon 1

Getter Dragon 1 — Tue, 18 Nov 2014 03:58:08 +0000

Growing up, I’ve had sort of an aversion to meatloaf. It came from embutido or ‘meatloaf’ that my family tried to pass off to me. I’m sorry but that ghastly concoction had no resemblence to the meatloaf in frozen dinners that I scarfed happily in front of the TV. Thank goodness for hospital cafeterias and hofbraus for turning me around although I had a store bought one from the hot deli that was equally ghastly…it was obvious they didn’t cook the onions before baking…yeech. At any rate, I just made my first meatloaf over the weekend and followed a traditional recipe with ground beef, milk and eggs. Albeit that I didn’t have any bread crumbs so I improvised with stuffing mix. The ketchup glaze tied it together. Made some mashed potatoes and mushroom gravy. If anything, a meatloaf dinner isn’t complete without canned green beans.

By: Khew

Khew — Tue, 18 Nov 2014 02:30:21 +0000

What may knock it up to almost a 10 would be to replace the breadcrumbs with flour and turn it into a roux after sauteing the onions, a little garlic and some ground carrots in LOTS of butter + lard. Follow with the liquids (stock + wine) and this becomes an emulsifier. Inescapable seasonings include bayleaf powder, celery powder, black pepper, nutmeg and a pinch of ground cloves. Yup, you guessed it – bouquet garni flavours.