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. <G>
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.
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