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Thread: Meatloaf Parmesan

  1. #1
    Damaeus Guest

    Default Meatloaf Parmesan

    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

  2. #2
    Chemo the Clown Guest

    Default Re: 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?

  3. #3
    l, not -l Guest

    Default Re: Meatloaf Parmesan


    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.

  4. #4
    poop on toast Guest

    Default Re: Meatloaf Parmesan

    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......

  5. #5
    cybercat Guest

    Default Re: Meatloaf Parmesan


    "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-)






  6. #6
    Dan Abel Guest

    Default Re: Meatloaf Parmesan

    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]

  7. #7
    Ophelia Guest

    Default Re: Meatloaf Parmesan

    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




  8. #8
    l, not -l Guest

    Default Re: Meatloaf Parmesan


    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.

  9. #9
    l, not -l Guest

    Default Re: Meatloaf Parmesan


    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.

  10. #10
    brooklyn1 Guest

    Default Re: Meatloaf Parmesan

    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.

  11. #11
    Ophelia Guest

    Default Re: Meatloaf Parmesan


    "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.



  12. #12
    Damaeus Guest

    Default Re: Meatloaf Parmesan

    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

  13. #13
    ViLco Guest

    Default Re: Meatloaf Parmesan

    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



  14. #14
    Damaeus Guest

    Default Re: Meatloaf Parmesan

    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

  15. #15
    hahabogus Guest

    Default Re: Meatloaf Parmesan

    "l, not -l" <[email protected]> wrote in
    news:hbvned$14m$2@n[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



  16. #16
    blake murphy Guest

    Default Re: Meatloaf Parmesan

    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

  17. #17
    Nan Guest

    Default Re: Meatloaf Parmesan

    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

  18. #18
    Nan Guest

    Default Re: Meatloaf Parmesan

    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!!!

  19. #19
    Damaeus Guest

    Default Re: Meatloaf Parmesan

    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

  20. #20
    Damaeus Guest

    Default Re: Meatloaf Parmesan

    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

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