50's style meatloaf

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ConsrvYank1
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50's style meatloaf

Post by ConsrvYank1 » Sun Mar 28, 2010 12:41 pm

http://homecooking.about.com/od/beefrec ... beef73.htm

My daughter made this a few nights ago, and it is the best meatloaf I ever had. But she doubled the recipe, cause it is great leftover. Yum.

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Re: 50's style meatloaf

Post by StarryNightDave » Sun Mar 28, 2010 3:25 pm

ConsrvYank1 wrote:http://homecooking.about.com/od/beefrec ... beef73.htm

My daughter made this a few nights ago, and it is the best meatloaf I ever had. But she doubled the recipe, cause it is great leftover. Yum.
That sounds great!

One trick I learned is to use a grater for the onion instead of trying to mince it up. Use a medium sized grate and it will come out like onion pulp and mix in with the meat really well. This works really great for burgers too.

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Re: 50's style meatloaf

Post by ConsrvYank1 » Sun Mar 28, 2010 5:13 pm

StarryNightDave wrote:
ConsrvYank1 wrote:http://homecooking.about.com/od/beefrec ... beef73.htm

My daughter made this a few nights ago, and it is the best meatloaf I ever had. But she doubled the recipe, cause it is great leftover. Yum.
That sounds great!

One trick I learned is to use a grater for the onion instead of trying to mince it up. Use a medium sized grate and it will come out like onion pulp and mix in with the meat really well. This works really great for burgers too.
That sounds like a great idea Dave, I will mention it to her. When she made it the other night she used plain sausage because the store didn't have the spiced one, which is sage flavored. Jimmy Dean makes it. It may come in other flavors also, I'm not sure.

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Re: 50's style meatloaf

Post by DSMBaptist » Mon Mar 29, 2010 12:52 am

iamlookingup wrote:If I don't use kosher salt, will God strike me dead? :hide:


What is kosher salt, anyway? :dunno: Can I substitute a different salt?
http://en.wikipedia.org/wiki/Kosher_salt


From what I read between the lines in Wiki, Yes: :hmm:
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Re: 50's style meatloaf

Post by ConsrvYank1 » Mon Mar 29, 2010 5:31 am

iamlookingup wrote:If I don't use kosher salt, will God strike me dead? :hide:


What is kosher salt, anyway? :dunno: Can I substitute a different salt?
1) absolutely not :lol:

2) I didn't even know it called for kosher salt, but I will ask my daughter what she used. But my guess is she used the kosher.

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Re: 50's style meatloaf

Post by ConsrvYank1 » Mon Mar 29, 2010 11:11 am

ConsrvYank1 wrote:
iamlookingup wrote:If I don't use kosher salt, will God strike me dead? :hide:


What is kosher salt, anyway? :dunno: Can I substitute a different salt?
1) absolutely not :lol:

2) I didn't even know it called for kosher salt, but I will ask my daughter what she used. But my guess is she used the kosher.
Okay, I asked my daughter, and yes, she did use kosher salt. BTW I also asked her that since she doubled the recipe, did she increase the cooking time? She said she increased the cooking time to one and a half hours.

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Re: 50's style meatloaf

Post by College Boy » Mon Mar 29, 2010 11:32 am

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Re: 50's style meatloaf

Post by Fatherducque » Mon Mar 29, 2010 6:31 pm

Rather than covering with tomato sauce, spread a liberal layer of Heinz Chili Sauce over it!

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Re: 50's style meatloaf

Post by Johnny 99 » Mon Mar 29, 2010 6:54 pm

Fatherducque wrote:Rather than covering with tomato sauce, spread a liberal layer of Heinz Chili Sauce over it!

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Using this product puts money into the pocket of John F***ing Heinz-Kerry.

Perhaps a bottle of Ketch-Hot instead!

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Re: 50's style meatloaf

Post by ConsrvYank1 » Tue Mar 30, 2010 3:50 am

Fatherducque wrote:Rather than covering with tomato sauce, spread a liberal layer of Heinz Chili Sauce over it!

Image
It calls for tomato paste, not tomato sauce. The chili sauce might be too hot for Kevin and I. Can you tell me how hot this is on a scale from 1-10? If it's only a 1 or 2, I might be able to use it.

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Re: 50's style meatloaf

Post by Fatherducque » Tue Mar 30, 2010 6:49 am

ConsrvYank1 wrote:
Fatherducque wrote:Rather than covering with tomato sauce, spread a liberal layer of Heinz Chili Sauce over it!

Image
It calls for tomato paste, not tomato sauce. The chili sauce might be too hot for Kevin and I. Can you tell me how hot this is on a scale from 1-10? If it's only a 1 or 2, I might be able to use it.
If ketchup is a 1, it is a 2. It is very mild, no hotness at all.

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Re: 50's style meatloaf

Post by DSMBaptist » Tue Mar 30, 2010 9:34 am

For the record, I have made meatloaf with Dave's Ketchot, and even thought I can't eat ketchot straight (Like, on fries or something like that), it's quite tasty in a meatloaf! :cheer: :cheer: :cheer:

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Re: 50's style meatloaf

Post by ConsrvYank1 » Wed Mar 31, 2010 6:49 pm

iamlookingup wrote:
ConsrvYank1 wrote:http://homecooking.about.com/od/beefrec ... beef73.htm

My daughter made this a few nights ago, and it is the best meatloaf I ever had. But she doubled the recipe, cause it is great leftover. Yum.
Do you have to cover it when you cook it? :dunno:
No

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Re: 50's style meatloaf

Post by Johnny 99 » Wed Mar 31, 2010 11:05 pm

ConsrvYank1 wrote:
iamlookingup wrote:
ConsrvYank1 wrote:http://homecooking.about.com/od/beefrec ... beef73.htm

My daughter made this a few nights ago, and it is the best meatloaf I ever had. But she doubled the recipe, cause it is great leftover. Yum.
Do you have to cover it when you cook it? :dunno:
No
Do I have to put on jeans that are too long and roll up the cuffs, and a checkered short-sleeved pinpoint oxford shirt to eat this stuff? Cause that's how I dressed when I ate it back then.

:teehee:

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Re: 50's style meatloaf

Post by DSMBaptist » Thu Apr 01, 2010 1:50 am

Okay, so why do they call this "50's style meatloaf, anyway?
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"I don't know, but I'll ask Ricky since he's such an expert on being a ham!"

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Re: 50's style meatloaf

Post by ConsrvYank1 » Thu Apr 01, 2010 1:55 am

iamlookingup wrote:
Owen 16 wrote:
ConsrvYank1 wrote:
iamlookingup wrote:
ConsrvYank1 wrote:http://homecooking.about.com/od/beefrec ... beef73.htm

My daughter made this a few nights ago, and it is the best meatloaf I ever had. But she doubled the recipe, cause it is great leftover. Yum.
Do you have to cover it when you cook it? :dunno:
No
Do I have to put on jeans that are too long and roll up the cuffs, and a checkered short-sleeved pinpoint oxford shirt to eat this stuff? Cause that's how I dressed when I ate it back then.

:teehee:
Geez, Beav! :lol:
:lolh: To answer your question Owen, Yes. You do have to wear the clothes you mentioned. You also have to take a pic of yourself wearing those clothes and eating that meatloaf. :mrgreen:

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Re: 50's style meatloaf

Post by LandLover » Thu Apr 01, 2010 6:39 am

I'm going to try this.

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Re: 50's style meatloaf

Post by tattulip » Thu Apr 01, 2010 7:00 am

ConsrvYank1 wrote:
iamlookingup wrote:
Owen 16 wrote:
ConsrvYank1 wrote:
iamlookingup wrote:
ConsrvYank1 wrote:http://homecooking.about.com/od/beefrec ... beef73.htm

My daughter made this a few nights ago, and it is the best meatloaf I ever had. But she doubled the recipe, cause it is great leftover. Yum.
Do you have to cover it when you cook it? :dunno:
No
Do I have to put on jeans that are too long and roll up the cuffs, and a checkered short-sleeved pinpoint oxford shirt to eat this stuff? Cause that's how I dressed when I ate it back then.

:teehee:
Geez, Beav! :lol:
:lolh: To answer your question Owen, Yes. You do have to wear the clothes you mentioned. You also have to take a pic of yourself wearing those clothes and eating that meatloaf. :mrgreen:
:wait: Where's the pic??!!!

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Re: 50's style meatloaf

Post by tattulip » Fri Apr 02, 2010 9:54 am

:hmm: I may actually have to break down and cook something! :faint:

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Re: 50's style meatloaf

Post by DSMBaptist » Fri Apr 02, 2010 10:14 am

But seriously, does anyone know why it's called "1950's Style Meatloaf"? :headscratch: :dunno: Not that it really matters, but the name implies that back in the 1950's, meatloaf somehow was made way differently that it is today. :hmm:

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Re: 50's style meatloaf

Post by ConsrvYank1 » Fri Apr 02, 2010 2:24 pm

tattulip wrote::hmm: I may actually have to break down and cook something! :faint:
Wow, the world is coming to an end.! :shock:

:lol:

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Re: 50's style meatloaf

Post by ConsrvYank1 » Fri Apr 02, 2010 2:27 pm

Fatherducque wrote:Rather than covering with tomato sauce, spread a liberal layer of Heinz Chili Sauce over it!

Image
I haven't made it yet, but when I do I am going to try the Heinz Chili sauce instead of the tomato paste.

For Heavens sake Owen, do you honestly think if a few people stopped buying Heinz that JFK would go broke?

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Re: 50's style meatloaf

Post by Charybdis » Fri Apr 02, 2010 2:57 pm

I too would be interested in trying this with Dave's Ketchhot.

Are you still selling that stuff, Dave?

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Re: 50's style meatloaf

Post by Johnny 99 » Fri Apr 02, 2010 2:59 pm

tattulip wrote:
ConsrvYank1 wrote:
iamlookingup wrote:
Owen 16 wrote:
ConsrvYank1 wrote:
iamlookingup wrote:
ConsrvYank1 wrote:http://homecooking.about.com/od/beefrec ... beef73.htm

My daughter made this a few nights ago, and it is the best meatloaf I ever had. But she doubled the recipe, cause it is great leftover. Yum.
Do you have to cover it when you cook it? :dunno:
No
Do I have to put on jeans that are too long and roll up the cuffs, and a checkered short-sleeved pinpoint oxford shirt to eat this stuff? Cause that's how I dressed when I ate it back then.

:teehee:
Geez, Beav! :lol:
:lolh: To answer your question Owen, Yes. You do have to wear the clothes you mentioned. You also have to take a pic of yourself wearing those clothes and eating that meatloaf. :mrgreen:
:wait: Where's the pic??!!!

Image

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Re: 50's style meatloaf

Post by Johnny 99 » Fri Apr 02, 2010 3:00 pm

ConsrvYank1 wrote:
Fatherducque wrote:Rather than covering with tomato sauce, spread a liberal layer of Heinz Chili Sauce over it!

Image
I haven't made it yet, but when I do I am going to try the Heinz Chili sauce instead of the tomato paste.

For Heavens sake Owen, do you honestly think if a few people stopped buying Heinz that JFK would go broke?
No. He'll just dump Theresa and find an even richer widow to sponge off of, oops, I mean marry.

:mrgreen:

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Re: 50's style meatloaf

Post by StarryNightDave » Tue Aug 03, 2010 11:39 pm

iamlookingup wrote:BEST MEATLOAF EVER

2 lbs. Ground Beef
1/3 cup chopped onion
1/3 cup sweet red pepper
1/3 cup green pepper
3 TBS. fresh parsley
3 garlic cloves
1 1/4 tsp. chili powder
1 1/4 tsp. sage
1 1/4 tsp. salt
1 tsp. pepper
3/4 cup milk
2 eggs, beaten
1/4 cup worcestershire
2/3 cup bread crumbs

Sauce:
1 tsp. dried mustard
1/4 cup chopped, canned tomatoes
1/4 c ketchup
2 TBS. brown sugar
1 tsp. salt
1/2 tsp. pepper


Mix all the ingredients for the meatloaf together, cover with sauce, and put in a 350 degree oven for 1 1/2 hours.

This meatloaf is always a big hit, though I've never actually used the sauce part of this recipe because
the thought of putting ketchup in anything makes me gag,
so I just use my favorite bbq sauce, instead.

:hmm: Next time I make it, I'm gonna try adding ground sausage and will put the bacon strips on the top. All in all, this recipe is not
too dissimilar to the 50's style one.
Hey! I made this tonight - sort of. Well, I added a few of my own favorite spices. But, it turned out great! I used 1 lb. of beef and 1 lb. of hot Italian sausage patties. The kitchen smelled wonderful. I grated the onion and peppers and they blended into the meats nicely.

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Re: 50's style meatloaf

Post by DSMBaptist » Wed Aug 04, 2010 12:01 am

D@mn...you people are making me hungry! :drool:

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Re: 50's style meatloaf

Post by Pixie » Wed Aug 04, 2010 9:53 am

I love meatloaf and this is an excellent recipe!

IALU & Dave, I like the additions both of you made to the recipe!

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Re: 50's style meatloaf

Post by streetsoldier » Wed Aug 04, 2010 2:28 pm

I LOVE MeatLoaf!

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Re: 50's style meatloaf

Post by falvegas » Thu Aug 05, 2010 2:39 am

I like this recipe, and I love meatloaf. I especially like the 'Sauce'...sounds excellent.

I've tried to copy my Grandmothers Meatloaf, but it's never the same. No one recorded her recipes before she died. Lookingup's is very similar, maybe modified a bit as follows.

I know she used about 50% Beef, and 25% each Pork and Veal, I use to grind it for her.

I don't remember her using Milk, she did use a lot of chopped Parsley and Chives. And she would dust the meats with Paprika.

She would Lay some Bacon on top, but the Sauce was typical Russian. A Mushroom sauce.

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