Bier Meister Posted December 28, 2008 Share Posted December 28, 2008 (edited) 3 lbs lean ground beef 1 c ketchup 1 tbs kosher salt 1 tsp freshly ground black pepper 1 tbs soy sauce 1 tsp Worcestershire sauce 3 - 3 1/2 c bread crumbs 3 eggs 1/2 tsp Tabasco Sauce 1 medium onion (small dice) 1 lb bacon preheat oven to 350 In large mixing bowl, using hands, gently knead together all ingredients except bacon, until just combined. transfer mixture to a 13 X 9-inch glass baking dish and mound into a 12 X 6-inch oval loaf. Spread bacon strips over loaf and bake until meat is firm and bacon is well done, about 1 hour. i've done a lot of variations of this: bbq: add 1-2 c bbq sauce instead of ketchup and 1 c of either gouda or cheddar italian: use 2 lbs beef, 1 lb ground pork. add 1-2 c of marinara instead of ketchup. add 1 tbs of rosemary, 1 of thyme, 1 tsp of fennel. finish with slices of mozz or provolone messican: use salsa instead of ketchup, cumin, chili powder. chipotles. cilantro, 1-2 peeled, diced jalapenos, diced tomato asian: hoisin instead of ketcup; cilantro. chopped peanuts, green onion Edited December 28, 2008 by Bier Meister Quote Link to comment Share on other sites More sharing options...
darin3 Posted December 28, 2008 Share Posted December 28, 2008 I fancy myself a meatloaf connoisseur and Bier's recipe(s) indeed sound delicious. I guess I'm a "purist" and have found that 1 egg and 1 cup of bread crumbs per lb of ground beef is still super tasty as basic as it sounds. I usually add some Worcestershire, salt and pepper to taste before putting in the oven. Man, this is makin' a brotha hungry. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 28, 2008 Author Share Posted December 28, 2008 was converting in my head and got a phone call... it is 1/1/1 Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted December 29, 2008 Share Posted December 29, 2008 bacon wrapped meat always gets 2 Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted December 29, 2008 Author Share Posted December 29, 2008 also: whatever way you go (ie: ketchup, hoisin, marinara, bbq), i like brushing some on 5-10 min before it's done Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted December 29, 2008 Share Posted December 29, 2008 I usually find myself making meatloaf not for the initial meal, but the sammiches made from the leftovers. :drool: Quote Link to comment Share on other sites More sharing options...
TimC Posted January 6, 2009 Share Posted January 6, 2009 Man, this is makin' a brotha hungry. I love me some meat loaf. Bier and I were talking about this in Vegas and he said he had some purty good ones and would post 'em. I will try this one this month...maybe Super Bowl! Yum, yum....I could meat loaf for every meal...really. Quote Link to comment Share on other sites More sharing options...
TimC Posted January 6, 2009 Share Posted January 6, 2009 I usually find myself making meatloaf not for the initial meal, but the sammiches made from the leftovers. :drool: That's the troof. It's the meal that gets better with time. Quote Link to comment Share on other sites More sharing options...
peteteacher2001 Posted January 6, 2009 Share Posted January 6, 2009 Bier, another great thread! I did the bar-b-que meatloaf but added smoked cheddar/swiss cheese pieces to the mix!!!!!!! HOLY CRAP!!!! Now dems good eats. Thanks amigo! Quote Link to comment Share on other sites More sharing options...
Big Country Posted January 6, 2009 Share Posted January 6, 2009 I have gotten myself involved in a Meatloaf Throwdown (fo you Food Network fans). Basically came to my wife raving about my version of BBQ Meatloaf and my buddy talking up his wife's meatloaf. Somehow a challenge was issued and another couple is going to judge. No date set yet. Variations I have done: Basic - use the Lawry's mix and direction - easy to make in a pinch BBQ - basically sweat some red onion and garlic and use BBQ sauce as the wet binder Stuffed Italian - use preferred pasta sauce as the wet binder, and basically make half the meat loaf, layer in sauce, mozzarella and pepperoni and top with remaining half of meatlof mix. use italian seasonings in the meat mix. top with a little sauce and cheese at end of baking. Quote Link to comment Share on other sites More sharing options...
evil_gop_liars Posted January 6, 2009 Share Posted January 6, 2009 I'll have to try it with bacon. I usually use Italian sausage and about a 1/4 cup of Franks red hot sauce instead of tabasco. Quote Link to comment Share on other sites More sharing options...
Big Country Posted January 6, 2009 Share Posted January 6, 2009 Recently I have become fond of mixing meats, generally half beef, half pork, or, when trying to be healthier, I go with ground turkey and sirloin. Quote Link to comment Share on other sites More sharing options...
peteteacher2001 Posted January 27, 2009 Share Posted January 27, 2009 So as a single guy, I am still on the meatloaf kick. 1/2 turkey and 1/2 lean ground. I have made about 5 different variations since bier posted this. I think I have a problem! Have tried asian, bar-b-que, italian, even did a greek one with olives and feta! Quote Link to comment Share on other sites More sharing options...
twiley Posted January 27, 2009 Share Posted January 27, 2009 I can honestly say I've never made meatloaf, I'll have to give it a go. Quote Link to comment Share on other sites More sharing options...
Big Country Posted January 27, 2009 Share Posted January 27, 2009 Having meatloaf, mashed potatoes and brussel sprouts tonight. Then will need to spend about 2 hours at the gym...... then have a leftover meatloaf sandwich Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted January 27, 2009 Share Posted January 27, 2009 I can honestly say I've never made meatloaf, I'll have to give it a go. I haven't either, but it is one of the few things my wife can make. It's also one of my favorite dishes. Such a brilliant delivery mechanism. What's not to like? Its a loaf of MEAT! Quote Link to comment Share on other sites More sharing options...
TimC Posted January 28, 2009 Share Posted January 28, 2009 Have tried asian What did you put in meat loaf to make it Asian? Quote Link to comment Share on other sites More sharing options...
peteteacher2001 Posted January 28, 2009 Share Posted January 28, 2009 asian: hoisin instead of ketcup; cilantro. chopped peanuts, green onion Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 28, 2009 Author Share Posted January 28, 2009 some other asian variations: - sweet and sour: use either a homemade or store bought sweet and sour sauce, small diced red green and yellow peppers, small diced onion, small chunks of pineapple. - could use a peanut sauce... i know i've posted a peanut sauce in here somewhere. - could go with oyster sauce. - teriyaki: pick your fav teriyaki sauce, green onion, pineapple chunks when i was about ten, i used to make burgers with oyster sauce, sometimes soy, sometimes sweet and sour, and sometimes teriyaki (still make these). Quote Link to comment Share on other sites More sharing options...
Big Country Posted January 28, 2009 Share Posted January 28, 2009 Having meatloaf, mashed potatoes and brussel sprouts tonight. Then will need to spend about 2 hours at the gym...... then have a leftover meatloaf sandwich There were no leftovers and I didn't make it to the gym. I was starving when I got home so polished off two heaping plates of food. Good stuff. Toilet got the brunt of it this morning. I will have to do that teriyaki meatloaf. One of my wife;s new favorite dishes is a teriyaki based burger with the grilled pineapple on top, so this is a logical dish to do. What sides do you suggest with this? Quote Link to comment Share on other sites More sharing options...
tazinib1 Posted January 28, 2009 Share Posted January 28, 2009 I always add alittle A-1 steak sauce and a package of onion soup. And I love to layer the top with butcher fresh bacon (it has to be butcher fresh not store bought) and ketchup. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 28, 2009 Author Share Posted January 28, 2009 I will have to do that teriyaki meatloaf. One of my wife;s new favorite dishes is a teriyaki based burger with the grilled pineapple on top, so this is a logical dish to do. What sides do you suggest with this? ginger/wasabi mashers. Quote Link to comment Share on other sites More sharing options...
Big Country Posted January 28, 2009 Share Posted January 28, 2009 ginger/wasabi mashers. At least I know what will be on the menu in May when you are out Quote Link to comment Share on other sites More sharing options...
peteteacher2001 Posted January 30, 2009 Share Posted January 30, 2009 some other asian variations:- sweet and sour: use either a homemade or store bought sweet and sour sauce, small diced red green and yellow peppers, small diced onion, small chunks of pineapple. - could use a peanut sauce... i know i've posted a peanut sauce in here somewhere. - could go with oyster sauce. - teriyaki: pick your fav teriyaki sauce, green onion, pineapple chunks when i was about ten, i used to make burgers with oyster sauce, sometimes soy, sometimes sweet and sour, and sometimes teriyaki (still make these). AWE MAN BIER!!!!! Just when I was slowly tapering myself off!!! Gonna have to try the teriyaki this weekend, maybe tonight! Quote Link to comment Share on other sites More sharing options...
Seattle LawDawg Posted February 20, 2009 Share Posted February 20, 2009 This just doesn't look that bad to me. thisiswhyyourefat.com Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.