Thread: Meatloaf Parmesan

On Oct 24, 10:36*am, Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
> You know spaghetti and meatballs. *Well, I don't like a meatloaf with a
> lot of extra junk in it, so I just make meatloaf with the same ingredients
> I use to make meatballs, and it makes for a faster preparation than
> meatballs with the same taste. *I just call it meatloaf parmesan, for
> obvious reasons, served with spaghetti and sauce. *I thought it up on my
> own, but naturally the web has no shortage of other people's versions.
>
> Damaeus

If you serve it with spaghetti and sauce isn't it just spaghetti and
meatballs?

On 24-Oct-2009, Chemo the Clown <[email protected]> wrote:

> If you serve it with spaghetti and sauce isn't it just spaghetti and
> meatballs?

Seems to me it would be "spaghetti and meatslabs"; not that there's anything
wrong with that. It would have the advantage of not rolling off your
plate. 8-)
--
Change Cujo to Juno in email address.

On Oct 24, 12:36*pm, Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
> You know spaghetti and meatballs. *Well, I don't like a meatloaf with a
> lot of extra junk in it, so I just make meatloaf with the same ingredients
> I use to make meatballs, and it makes for a faster preparation than
> meatballs with the same taste. *I just call it meatloaf parmesan, for
> obvious reasons, served with spaghetti and sauce. *I thought it up on my
> own, but naturally the web has no shortage of other people's versions.

Oh geez......

"l, not -l" <[email protected]> wrote in message
news:hbvfs8$u3i$[email protected]..
>
> On 24-Oct-2009, Chemo the Clown <[email protected]> wrote:
>
>> If you serve it with spaghetti and sauce isn't it just spaghetti and
>> meatballs?
>
> Seems to me it would be "spaghetti and meatslabs"; not that there's
> anything
> wrong with that. It would have the advantage of not rolling off your
> plate. 8-)

In article <hbvfs8$u3i$[email protected]>,
"l, not -l" <[email protected]> wrote:

> On 24-Oct-2009, Chemo the Clown <[email protected]> wrote:
>
> > If you serve it with spaghetti and sauce isn't it just spaghetti and
> > meatballs?
>
> Seems to me it would be "spaghetti and meatslabs"; not that there's anything
> wrong with that. It would have the advantage of not rolling off your
> plate. 8-)

There's at least one person here that has advocated that for years.
Form a big slab of meat mixture, and cut into cubes before cooking. A
lot easier and tastes fine. I've never tried it myself. I know people
make meatballs, cook them and then slice them for pizza and lasagna.
Works fine for lasagna. Never tried them for pizza.

--
Dan Abel
Petaluma, California USA
[email protected]

l, not -l wrote:
> On 24-Oct-2009, Chemo the Clown <[email protected]> wrote:
>
>> If you serve it with spaghetti and sauce isn't it just spaghetti and
>> meatballs?
>
> Seems to me it would be "spaghetti and meatslabs"; not that there's
> anything wrong with that. It would have the advantage of not
> rolling off your plate. 8-)

lol

On 24-Oct-2009, Dan Abel <[email protected]> wrote:

> There's at least one person here that has advocated that for years.
> Form a big slab of meat mixture, and cut into cubes before cooking. A
> lot easier and tastes fine. I've never tried it myself. I know people
> make meatballs, cook them and then slice them for pizza and lasagna.
> Works fine for lasagna. Never tried them for pizza.

I usually make meatballs in larger than needed quantities and freeze most
for future use. Next time I make a big bath, I'll try the meat cube
variation; if nothing else, they'll fit in freezer bags better.. Meatcubes
would also make browning the sides easier - I get tired of chasing the
rascals around the pan, trying to make then sit-up-and-brown-all-around.
Heck, by the time I do get them browned, they are pretty much octagons
anyway - may as well start with a cube
--
Change Cujo to Juno in email address.

On 24-Oct-2009, "l, not -l" <[email protected]> wrote:

> I usually make meatballs in larger than needed quantities and freeze most
> for future use. Next time I make a big bath, I'll try the meat cube

Also the next time I make a big BATCH . . .
--
Change Cujo to Juno in email address.

On Sat, 24 Oct 2009 12:36:03 -0500, Damaeus
<[email protected]> wrote:

>You know spaghetti and meatballs. Well, I don't like a meatloaf with a
>lot of extra junk in it, so I just make meatloaf with the same ingredients
>I use to make meatballs, and it makes for a faster preparation than
>meatballs with the same taste.
>

With a meat grinder you can grind your own meat together with whatever
other ingredients at about three pounds a minute... fast enough?...
don't need to chop the veggies. And grind your own bread/crackers/
cornflakes. I always grind in a few raw taters, makes for a moist
loaf that holds together and tastes good. No parsley to chop, grind
in stems and all... celery and carrots make good pushers. Onions
grind well but not garlic... garlic will remain all in one spot no
matter how well you mix... garlic granuals is better in loaf anyway...
meat loaf is really a form of sausage... coat meat with all the
seasonings prior to grinding. And it's nice to know what/who's in
your ground meat, no mysteries. I never make a meat loaf with less
than five pounds of meat... I've never yet made a meat loaf that
wasn't at least as good or better than the last one. After making
meat loaf for some 50 years I'm still learning new ways.

"l, not -l" <[email protected]> wrote in message
news:hbvned$14m$[email protected]..
>
> On 24-Oct-2009, Dan Abel <[email protected]> wrote:
>
>> There's at least one person here that has advocated that for years.
>> Form a big slab of meat mixture, and cut into cubes before cooking. A
>> lot easier and tastes fine. I've never tried it myself. I know people
>> make meatballs, cook them and then slice them for pizza and lasagna.
>> Works fine for lasagna. Never tried them for pizza.
>
> I usually make meatballs in larger than needed quantities and freeze most
> for future use. Next time I make a big bath, I'll try the meat cube
> variation; if nothing else, they'll fit in freezer bags better..
> Meatcubes
> would also make browning the sides easier - I get tired of chasing the
> rascals around the pan, trying to make then sit-up-and-brown-all-around.
> Heck, by the time I do get them browned, they are pretty much octagons
> anyway - may as well start with a cube

In Scotland, there is a product called 'Lorne Sausage'! Commonly known as
'square sausage'

http://www.aboutaberdeen.com/lornesausage.php

I like to make sausage but can't be bothered with the casing. I have taken
the idea from Lorne sausage, and press my own mix into a loaf tin. I cool
it, then I take slices off it to cook.

Reading from news:rec.food.cooking,
Dan Abel <[email protected]> posted:

> There's at least one person here that has advocated that for years.
> Form a big slab of meat mixture, and cut into cubes before cooking. A
> lot easier and tastes fine. I've never tried it myself. I know people
> make meatballs, cook them and then slice them for pizza and lasagna.
> Works fine for lasagna. Never tried them for pizza.

Or, combine with pasta, onions, green peppers, mushrooms, quartered
meatballs, quartered pepperoni slices, tomato sauce. Put into a casserole
dish, top with mozzarella, and bake. Yummeh!

Damaeus

Damaeus wrote:

> You know spaghetti and meatballs. Well, I don't like a meatloaf
with
> a lot of extra junk in it, so I just make meatloaf with the same
> ingredients I use to make meatballs, and it makes for a faster
> preparation than meatballs with the same taste. I just call it
> meatloaf parmesan, for obvious reasons, served with spaghetti and
> sauce.

Parmigiana, what is called "parmesan" in english speaking countries,
is a techinque to build up a dish by making layers of slices. It
would be a "meatloaf parmesan" it you sliced the meatloaf and
layered it down as the eggplant slices in a parmesan, but from what
I read you just put the slices in the spaghetti, and to me that's
spaghetti meatloaf.
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

Reading from news:rec.food.cooking,
"ViLco" <[email protected]> posted:

> Parmigiana, what is called "parmesan" in english speaking countries,
> is a techinque to build up a dish by making layers of slices. It
> would be a "meatloaf parmesan" it you sliced the meatloaf and
> layered it down as the eggplant slices in a parmesan, but from what
> I read you just put the slices in the spaghetti, and to me that's
> spaghetti meatloaf.

I called it meatloaf parmesan because it's exactly the same arrangement on
a plate as chicken parmesan (fried chicken breast with spaghetti sauce and
parmesan cheese on top with a side of spaghetti pasta and sauce), and veal
parmesan. The only difference is that the chicken or veal has been
replaced with a slice of meatloaf. So to me, that's meatloaf parmesan.

To me, spaghetti meatloaf would be a meatloaf that has a hollow in it for
pasta, along with the sauce, with a layer of meatloaf on top to close it
all up. Slice it and you see sauce and pasta in the middle of the
meatloaf.

Damaeus

"l, not -l" <[email protected]> wrote in
news:hbvned$14m$[email protected] on Oct Sat 2009 03:18 pm

> Next time I make a big bath, I'll try the meat cube
> variation;

So what would you do in a shower?

--
Is that your nose, or are you eatting a banana? -Jimmy Durante

On Sat, 24 Oct 2009 20:57:45 GMT, l, not -l wrote:

> On 24-Oct-2009, "l, not -l" <[email protected]> wrote:
>
>> I usually make meatballs in larger than needed quantities and freeze most
>> for future use. Next time I make a big bath, I'll try the meat cube
>
> Also the next time I make a big BATCH . . .

could be worse. could be 'bitch.'

your pal,
blake

On Oct 25, 6:53*am, Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
> Reading from news:rec.food.cooking,
> "ViLco" <vi...@vilco.invalid> posted:
>
> > Parmigiana, what is called "parmesan" in english speaking countries,
> > is a techinque to build up a dish by making layers of slices. It
> > would be a "meatloaf parmesan" it you sliced the meatloaf and
> > layered it down as the eggplant slices in a parmesan, but from what
> > I read you just put the slices in the spaghetti, and to me that's
> > spaghetti meatloaf.
>
> I called it meatloaf parmesan because it's exactly the same arrangement on
> a plate as chicken parmesan (fried chicken breast with spaghetti sauce and
> parmesan cheese on top with a side of spaghetti pasta and sauce), and veal
> parmesan. *The only difference is that the chicken or veal has been
> replaced with a slice of meatloaf. *So to me, that's meatloaf parmesan.
>
> To me, spaghetti meatloaf would be a meatloaf that has a hollow in it for
> pasta, along with the sauce, with a layer of meatloaf on top to close it
> all up. *Slice it and you see sauce and pasta in the middle of the
> meatloaf.
>
> Damaeus

Now that sounds good, wonder how well it would stay together without a
dozen eggs in the meat mixture??? Let us know when you try it.
I'm definitely going to make square meatball

On Oct 25, 5:15*am, Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
> Reading from news:rec.food.cooking,
> Dan Abel <da...@sonic.net> posted:
>
> > There's at least one person here that has advocated that for years. *
> > Form a big slab of meat mixture, and cut into cubes before cooking. *A
> > lot easier and tastes fine. *I've never tried it myself. *I know people
> > make meatballs, cook them and then slice them for pizza and lasagna. *
> > Works fine for lasagna. *Never tried them for pizza.
>
> Or, combine with pasta, onions, green peppers, mushrooms, quartered
> meatballs, quartered pepperoni slices, tomato sauce. *Put into a casserole
> dish, top with mozzarella, and bake. *Yummeh!
>
> Damaeus

Now that sounds good! Wonder how well it would stay together and how
many eggs in the meat mixture it would take? I am definitely making
square meat cubes later this week, the four sides to brown sound much
easier than wiggling all the balls around to get em to brown well!!!
Let us know how the meatloaf goes!!!

Reading from news:rec.food.cooking,
Nan <[email protected]> posted:

> On Oct 25, 6:53+AKA-am, Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
> > Reading from news:rec.food.cooking,
> > "ViLco" <vi...@vilco.invalid> posted:
> >
> > > Parmigiana, what is called "parmesan" in english speaking countries,
> > > is a techinque to build up a dish by making layers of slices. It
> > > would be a "meatloaf parmesan" it you sliced the meatloaf and
> > > layered it down as the eggplant slices in a parmesan, but from what
> > > I read you just put the slices in the spaghetti, and to me that's
> > > spaghetti meatloaf.
> >
> > I called it meatloaf parmesan because it's exactly the same arrangement on
> > a plate as chicken parmesan (fried chicken breast with spaghetti sauce and
> > parmesan cheese on top with a side of spaghetti pasta and sauce), and veal
> > parmesan. +AKA-The only difference is that the chicken or veal has been
> > replaced with a slice of meatloaf. +AKA-So to me, that's meatloaf parmesan.
> >
> > To me, spaghetti meatloaf would be a meatloaf that has a hollow in it for
> > pasta, along with the sauce, with a layer of meatloaf on top to close it
> > all up. +AKA-Slice it and you see sauce and pasta in the middle of the
> > meatloaf.
>
> Now that sounds good, wonder how well it would stay together without a
> dozen eggs in the meat mixture??? Let us know when you try it.
> I'm definitely going to make square meatball

I wasn't planning on trying spaghetti meatloaf. I figured the pasta would
become mush by the time the meat part was done. But meatloaf parmesan, I
do it all the time. I don't like veal, so if I'm not in the mood for
chicken parmesan, I just start like I'm making meatballs, but instead of
making meatballs, I make it into a loaf. Has the same texture, taste, and
everything. I only use one egg per pound of meat, and I put that in a
stand mixer with bread crumbs (from a fresh loaf of bread) and let that
agitate with all the various herbs and spices until well-incorporated. I
don't like using my hands in raw hamburger meat. I use a stand mixer.

And um... Call me crazy, but adding melted butter to the mix adds a nice
flavor, too.

Damaeus

Reading from news:rec.food.cooking,
Nan <[email protected]> posted:

> On Oct 25, 5:15+AKA-am, Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
> Reading from news:rec.food.cooking,
>
> > Or, combine with pasta, onions, green peppers, mushrooms, quartered
> > meatballs, quartered pepperoni slices, tomato sauce. +AKA-Put into a casserole
> > dish, top with mozzarella, and bake. +AKA-Yummeh!
>
> Now that sounds good! Wonder how well it would stay together and how
> many eggs in the meat mixture it would take? I am definitely making
> square meat cubes later this week, the four sides to brown sound much
> easier than wiggling all the balls around to get em to brown well!!!
> Let us know how the meatloaf goes!!!

That's not a meatloaf. That's a home-style duplication of the ingredients
used in Pizza Hut's Cavatini dish, but of course, with homemade meatballs,
it's that much better. Pizza Hut's green peppers, onions, mushrooms, and
pasta are going to be the same as anyone else's. The home-made meatballs
and sauce are going to make the difference, as well as whatever choice of
pepperoni you decide to go with, and probably the cheese you select, too.

However, this has made me wonder what meatloaf would be like with
pepperoni distributed throughout it. It'd probably be pretty good. Also,
since I don't like tomato or "ketchup" (blech) on top of meatloaf, I
instead will sometimes just add a half cup or full cup of tomato sauce to
the hamburger meat and mix it in. That nice distribution makes it taste
more like a meatball that's been sitting in a slow-cooker full of
spaghetti sauce all day.

Damaeus