Thread: Cold meatloaf sandwich!

"Christopher M." <[email protected]> wrote in message
news:jkvudp$qig$[email protected]..
>
> "Julie Bove" <[email protected]> wrote in message
> news:jku66r$1b8$[email protected]..
>>
>> "Christopher M." <[email protected]> wrote in message
>> news:jktgtr$vdr$[email protected]..
>>> "Julie Bove" <[email protected]> wrote in message
>>> news:jkteof$jse$[email protected]..
>>>> It's what's for dinner. I like meatloaf but I really love cold
>>>> meatloaf on a sandwich. I don't get that very often because I don't
>>>> make meatloaf very often and when I do there are usually no leftovers.
>>>> Now when I make it I make it in large amounts.
>>>
>>> That's cool, Julie.
>>>
>>> Cold meatloaf is a whole different animal from hot meatloaf, just like
>>> cold ham and hot ham.
>>>
>>> You could get a little crazy and slice it really thin.
>>>
>>>
>>> W. Pooh (AKA Winnie P.)
>>
>> I think I might try it in pita bread.
>
> Kind of like a gyro?

I just stuffed it in there and ate it. My pita wasn't very big so not much
would fit. It was good but white bread is better.

RussianFoodDire <[email protected]> wrote:
> I love meatloaf at any time of the day. I prepare it with atleast 4
> pounds of meat.
>


I like meatloaf but rarely have it. I never have yet made it. The
restaurants are stingy how much they give. I think I can get it sliced at
the deli.

On a sandwich, I would prefer mustard or mayo. I like plain meatloaf.
That's the way I ate my mothers on a plate. I could eat it with some
ketchup, but I would prefer it's own juices.

Somebody mentioned BBQ sauce. BBQ sauce can be anything. There is no set
flavor or texture.

Greg

I think worcestershire is what I forget to put in mine that Mom uses.
Sometimes if I have leftover salsa I will use that.

I have never seen it on a menu but meatloaf eggrolls would be really
good.

gregz <[email protected]> wrote in news:1513192357354678100.470163zekor-
[email protected]:

> RussianFoodDire <[email protected]> wrote:
>> I love meatloaf at any time of the day. I prepare it with atleast 4
>> pounds of meat.
>>
>
>
> I like meatloaf but rarely have it. I never have yet made it. The
> restaurants are stingy how much they give. I think I can get it sliced at
> the deli.
>
> On a sandwich, I would prefer mustard or mayo. I like plain meatloaf.
> That's the way I ate my mothers on a plate. I could eat it with some
> ketchup, but I would prefer it's own juices.
>
> Somebody mentioned BBQ sauce. BBQ sauce can be anything. There is no set
> flavor or texture.
>



Try some of these......... *damn* good.


http://www.taste.com.au/search-recip...atloaf+recipes



--
Peter
Tasmania
Australia

Julie Bove wrote:
> It's what's for dinner. I like meatloaf but I really love cold meatloaf on
> a sandwich. I don't get that very often because I don't make meatloaf very
> often and when I do there are usually no leftovers. Now when I make it I
> make it in large amounts.
>
>
Meatloaf sandwiches are great! Good idea!

--
Jean B.

David Dyer-Bennet wrote:
> "Ophelia" <[email protected]> writes:
>
>> Share your recipe, Lou? I am gathering recipes because I have only
>> ever made two and we were not impressed. I keep reading about how
>> much people love it and I want a recipe to love too
>
> The best meatload recipe I've found is the one in Craig Claiborne's
> _Cooking With Herbs And Spices_. It's under "fennel" (doesn't have
> strong fennel flavor, but does contain fennel).

Ah! I love that book! Now where IS it????

If you like ginger, try his ginger cheese pie.

--
Jean B.

I'm back on the laptop wrote:
> gregz <[email protected]> wrote in
> news:1513192357354678100.470163zekor-
> [email protected]:
>
>> RussianFoodDire <[email protected]>
>> wrote:
>>> I love meatloaf at any time of the day. I prepare it with atleast 4
>>> pounds of meat.
>>>
>>
>>
>> I like meatloaf but rarely have it. I never have yet made it. The
>> restaurants are stingy how much they give. I think I can get it
>> sliced at the deli.
>>
>> On a sandwich, I would prefer mustard or mayo. I like plain meatloaf.
>> That's the way I ate my mothers on a plate. I could eat it with some
>> ketchup, but I would prefer it's own juices.
>>
>> Somebody mentioned BBQ sauce. BBQ sauce can be anything. There is no
>> set flavor or texture.
>>
>
>
>
> Try some of these......... *damn* good.
>
>
> http://www.taste.com.au/search-recip...atloaf+recipes

Ooohhhh, the third group she has posted these to. Thanks, dearie,
but we don't need another crappy cookbook compendium of your
garbage. Ta Ta now. Go jump out of a plane.

pavane

Julie wrote:

> I have a tendency to put in too many veggies. Once I put in so many that
> they didn't even taste like meat! They were very good though. I have some
> loaf recipes in very old cookbooks that call for things like beans or
> peanuts. I was always tempted to try them but just never did. I think they
> were the forerunner to today's veggie patties.

Just call them "terrines" and enjoy! I love the flavors that vegetables
add to meatloaf, and there are scads of vegetable combinations that work
in that application.

Bob

"Jean B." <[email protected]> writes:

> David Dyer-Bennet wrote:
>> "Ophelia" <[email protected]> writes:
>>
>>> Share your recipe, Lou? I am gathering recipes because I have only
>>> ever made two and we were not impressed. I keep reading about how
>>> much people love it and I want a recipe to love too
>>
>> The best meatload recipe I've found is the one in Craig Claiborne's
>> _Cooking With Herbs And Spices_. It's under "fennel" (doesn't have
>> strong fennel flavor, but does contain fennel).
>
> Ah! I love that book! Now where IS it????

Second self from the top, right-hand bookcase, dining room.

Oh, you mean *your* copy? Sorry, dunno.

> If you like ginger, try his ginger cheese pie.

Love ginger in savory dishes at least. But I also love ginger molasses
cookies, and some of the heavier moister gingerbreads. However, I'm
somewhat iffy on sweet cheese stuff. But I'll bear it in mind.
--
David Dyer-Bennet, [email protected]; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

On Thu, 29 Mar 2012 13:05:24 -0500, David Dyer-Bennet <[email protected]>
wrote:

> Second self from the top, right-hand bookcase, dining room.
>
> Oh, you mean *your* copy? Sorry, dunno.

How do you store your cookbooks? I put collections together. For
singles, it's by most often used. I don't have so many that I have to
alphabetize them.

--
Food is an important part of a balanced diet.

[email protected] (z z) writes:

> I think worcestershire is what I forget to put in mine that Mom uses.
> Sometimes if I have leftover salsa I will use that.

My mother's uses that, and it was good. Raw onions rather than sauteed
in butter, no parseley, no fennel, but Worcestershire sauce. The
results are fairly similar, too (comparison is to the Craig Claiborne
recipe in _Cooking With Herbs And Spices_ that I mentioned).
--
David Dyer-Bennet, [email protected]; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

sf <[email protected]> writes:

> On Thu, 29 Mar 2012 13:05:24 -0500, David Dyer-Bennet <[email protected]>
> wrote:
>
>> Second self from the top, right-hand bookcase, dining room.
>>
>> Oh, you mean *your* copy? Sorry, dunno.
>
> How do you store your cookbooks? I put collections together. For
> singles, it's by most often used. I don't have so many that I have to
> alphabetize them.

The actual organization only somewhat approximates the goal. More-used
ones live in the shelves near the kitchen, less-used in the overflow in
the living room. We try to group them by ethnicity, mostly. The big
categories are Chinese, Mexican, Indian, and American.

Estimating from memory, I think we have about 25 shelf-feet of
cookbooks.
--
David Dyer-Bennet, [email protected]; http://dd-b.net/
Snapshots: http://dd-b.net/dd-b/SnapshotAlbum/data/
Photos: http://dd-b.net/photography/gallery/
Dragaera: http://dragaera.info

On Thu, 29 Mar 2012 15:20:41 -0500, David Dyer-Bennet <[email protected]>
wrote:

> Estimating from memory, I think we have about 25 shelf-feet of
> cookbooks.

Thanks, I only have half of yours downstairs in what I consider my
working library. Another 6-8 feet upstairs that's pretty much unused
and more packed in boxes in the basement, with one foot out the door.

--
Food is an important part of a balanced diet.

"Julie Bove" <[email protected]> wrote in message
news:jl02pc$jh7$[email protected]..
>
> "Christopher M." <[email protected]> wrote in message
> news:jkvudp$qig$[email protected]..
>>
>> "Julie Bove" <[email protected]> wrote in message
>> news:jku66r$1b8$[email protected]..
>>>
>>> "Christopher M." <[email protected]> wrote in message
>>> news:jktgtr$vdr$[email protected]..
>>>> "Julie Bove" <[email protected]> wrote in message
>>>> news:jkteof$jse$[email protected]..
>>>>> It's what's for dinner. I like meatloaf but I really love cold
>>>>> meatloaf on a sandwich. I don't get that very often because I don't
>>>>> make meatloaf very often and when I do there are usually no leftovers.
>>>>> Now when I make it I make it in large amounts.
>>>>
>>>> That's cool, Julie.
>>>>
>>>> Cold meatloaf is a whole different animal from hot meatloaf, just like
>>>> cold ham and hot ham.
>>>>
>>>> You could get a little crazy and slice it really thin.
>>>>
>>>>
>>>> W. Pooh (AKA Winnie P.)
>>>
>>> I think I might try it in pita bread.
>>
>> Kind of like a gyro?
>
> I just stuffed it in there and ate it. My pita wasn't very big so not
> much would fit. It was good but white bread is better.

Pitas are meant to be stuffed.

No skinny pitas for me.


W. Pooh (AKA Winnie P.)

On 3/28/2012 1:35 PM, Lou Decruss wrote:

> http://www.foodnetwork.com/recipes/a...ipe/index.html
>
> Good Eats Meatloaf
>
> Recipe courtesy of Alton Brown
>
> Prep Time:
> 25 min
> Inactive Prep Time:
> --
> Cook Time:
> 45 min
>
> Level:
> --
>
> Serves:
> 6 to 8 servings
>
> Ingredients
>
> * 6 ounces garlic-flavored croutons

I'd never thought of using croutons. I have a bag that needs using up
so I'm going to try that for my next loaf.

On 29/03/2012 11:00 PM, Cheryl wrote:
>
>>
>> Ingredients
>>
>> * 6 ounces garlic-flavored croutons
>
> I'd never thought of using croutons. I have a bag that needs using up so
> I'm going to try that for my next loaf.
>

Nor did I. In fact, I had to look at the recipe to check about croutons
and who they would go into a meatloaf..... and it gets pulsed in a food
processor????? It makes no sense to me. It is a lot of extra work or
expense to put into a meatloaf.

On 3/28/2012 10:41 PM, z z wrote:
> I think worcestershire is what I forget to put in mine that Mom uses.
> Sometimes if I have leftover salsa I will use that.
>
> I have never seen it on a menu but meatloaf eggrolls would be really
> good.
>

Well, there are ground beef filled dumplings. Sounds similar.

On 3/28/2012 10:12 AM, Ophelia wrote:
>
> "Lou Decruss" <[email protected]> wrote in message
> news:[email protected]..
>> On Tue, 27 Mar 2012 20:52:58 -0500, [email protected] (z z) wrote:
>>
>>> That is a fine looking meatloaf
>>
>> WTF are you talking about?
>>
>>> -I visited the folks this weekend and
>>> after laboring over putting out the patio furniture grill etc Mom gave
>>> me a cold leftovers meatloaf sandwich she was hiding in the fridge. My
>>> meatloaf is never as good as Mom's. I put oatmeal and sometimes flaxmeal
>>> in mine along with egg, evap milk, onions. and spaghetti sauce. I think
>>> Mom uses a can of condensed tomatoe soup or sometimes tomatoe juice-she
>>> puts crackers instead of oatmeal or bread. I bet cheez-its would be good
>>> in meatloaf.
>>
>> gud gawd.
>
> Share your recipe, Lou? I am gathering recipes because I have only ever
> made two and we were not impressed. I keep reading about how much people
> love it and I want a recipe to love too
>
>
Whatever you do, watch out for meatloaf recipes that have rice in them.
When I was a new bride many many years ago I was an experimental cook.
I put myself in the hospital with a meatloaf with rice in it. The
recipe had two versions. One with cooked rice and one with raw. To save
some time I chose the raw version. It was supposed to cook inside the
meatloaf and thinking back that's just stupid. It soaks up grease.
Well, the rice didn't completely cook and this half-soaked greasy rice
finished swelling in my stomach. Whoa, talk about pain. Husband at the
time didn't get sick, just me.

On Thu, 29 Mar 2012 23:08:13 -0400, Dave Smith
<[email protected]> wrote:

> On 29/03/2012 11:00 PM, Cheryl wrote:
> >
> >>
> >> Ingredients
> >>
> >> * 6 ounces garlic-flavored croutons
> >
> > I'd never thought of using croutons. I have a bag that needs using up so
> > I'm going to try that for my next loaf.
> >
>
> Nor did I. In fact, I had to look at the recipe to check about croutons
> and who they would go into a meatloaf..... and it gets pulsed in a food
> processor????? It makes no sense to me. It is a lot of extra work or
> expense to put into a meatloaf.

Croutons are nothing more than compacted bread crumbs and you know
people put bread crumbs in their meatloaf. It's a good way to get rid
of leftover bread crumbs I always have an extra package after
Thanksgiving. I'm not advocating croutons, I'm just rationalizing it.

--
Food is an important part of a balanced diet.