Post by Valerie on Mar 12, 2011 10:46:32 GMT -5
I'm gonna just paste it exactly like he wrote it, so y'all will just have to read through to get the gist of it. 
"3lbs of hamburger, I use that much to make two batches, one for us , the other for Andrea and the family.
Take 3lbs into a large bowl or pan, break it up into smaller pieces, add about one third, to one half of diced onion, from an average size onion, one third diced green pepper, from an average size pepper to the burger ( I like the purple onion). Before you add the veggies, blend two eggs to loosen the meat. ( you will use 5 total ) Now add a nice sprinkling of Lawrys seasoning, a nice coating across the mix with mrs. dash original blend, a nice shot of COARSE pepper ( never use the fine pepper), and usually two good pinches of kosher or sea salt. NEVER USE IODIZED SALT, NASTY STUFF, THROW IT AWAY !!!!
Now comes the secret stuff that adds great subtle flavor; 3 heaping tablespoons of any salsa,( I prefer the chipolte), a nice squirt of honey mustard, or reg. mustard, no more than one squirt on the mustard. and lastly. 2 heaping tablespoons of sweet relish, yes, relish!!! Before you put it the condiments, put two more eggs in and mix thoroughly. then put in the last egg, and mix. The mix will seem loose, but now you blend in the bread crumbs. I prefer to use the Italian bread crumbs. shake-in style, for flavor of course. Here comes the hard part, as I can't put in "how it feels in your hands, when you put the bread crumbs in" in the recipe. Slowly add and mix with your hands into the mix, knead it ,add more slowly until you sense a nice balance between hard and soft. Too hard, the loaf will come out hard, too soft, it will tend to break apart, so feeling is everything. Once thoroughly mixed. spread the mix into 2 glass meatloaf dishes. I use one large one, and the other. about 2/3 the size of the large one.
Now the topping. most people use ketchup only ( UHHHH!!!!!) I have experimented, and came up with a great flavorful blend of ketchup.b-sauce, and honey. Mix up a batch to cover both loafs, Half and half blend of ketchup and any good b-sauce. and put in enough honey to give a sense of sweetness, to counteract the tartness of the ketchup. Again, all a balance of taste that came over a lot of experimenting. I have used molasses, and brown sugar also. You can try that also. Doesn't take much molasses to do it also. Spread blend across the loafs, and sprinkle with shake-on parsley flakes for garnish, and a little flavor, and I also will sprinkle lightly, a bit of coarse pepper also.
Put the loafs into a pre-heated oven at 350 for 90 minutes. 5-6 min. before end time, pull out the loafs to "cook down" on the top the stove. After that is done, take the loafs out , and drain off any liquid. and put back into the bowls to slice, or store, or right to platter to serve with your favorite condiments!!!! Yum.Yum....
The real flavor will come out the next day, when you re-heat, if there is any left..l. Well Valerie, there it is. Try it out , and see how it goes. Meatloafs are subjective. I tried a lot of variations, and this is my best.
Good luck...Love, Rog
PS. Just one more thought , if you want to add a bit more flavor, to the meat mix, try a half tube of reg pork, or hot pork sausage. A subtle change of flavor. What I have tried to do is to make a loaf with a great blend of flavors, while none is overpowering each other.
"3lbs of hamburger, I use that much to make two batches, one for us , the other for Andrea and the family.
Take 3lbs into a large bowl or pan, break it up into smaller pieces, add about one third, to one half of diced onion, from an average size onion, one third diced green pepper, from an average size pepper to the burger ( I like the purple onion). Before you add the veggies, blend two eggs to loosen the meat. ( you will use 5 total ) Now add a nice sprinkling of Lawrys seasoning, a nice coating across the mix with mrs. dash original blend, a nice shot of COARSE pepper ( never use the fine pepper), and usually two good pinches of kosher or sea salt. NEVER USE IODIZED SALT, NASTY STUFF, THROW IT AWAY !!!!
Now comes the secret stuff that adds great subtle flavor; 3 heaping tablespoons of any salsa,( I prefer the chipolte), a nice squirt of honey mustard, or reg. mustard, no more than one squirt on the mustard. and lastly. 2 heaping tablespoons of sweet relish, yes, relish!!! Before you put it the condiments, put two more eggs in and mix thoroughly. then put in the last egg, and mix. The mix will seem loose, but now you blend in the bread crumbs. I prefer to use the Italian bread crumbs. shake-in style, for flavor of course. Here comes the hard part, as I can't put in "how it feels in your hands, when you put the bread crumbs in" in the recipe. Slowly add and mix with your hands into the mix, knead it ,add more slowly until you sense a nice balance between hard and soft. Too hard, the loaf will come out hard, too soft, it will tend to break apart, so feeling is everything. Once thoroughly mixed. spread the mix into 2 glass meatloaf dishes. I use one large one, and the other. about 2/3 the size of the large one.
Now the topping. most people use ketchup only ( UHHHH!!!!!) I have experimented, and came up with a great flavorful blend of ketchup.b-sauce, and honey. Mix up a batch to cover both loafs, Half and half blend of ketchup and any good b-sauce. and put in enough honey to give a sense of sweetness, to counteract the tartness of the ketchup. Again, all a balance of taste that came over a lot of experimenting. I have used molasses, and brown sugar also. You can try that also. Doesn't take much molasses to do it also. Spread blend across the loafs, and sprinkle with shake-on parsley flakes for garnish, and a little flavor, and I also will sprinkle lightly, a bit of coarse pepper also.
Put the loafs into a pre-heated oven at 350 for 90 minutes. 5-6 min. before end time, pull out the loafs to "cook down" on the top the stove. After that is done, take the loafs out , and drain off any liquid. and put back into the bowls to slice, or store, or right to platter to serve with your favorite condiments!!!! Yum.Yum....
The real flavor will come out the next day, when you re-heat, if there is any left..l. Well Valerie, there it is. Try it out , and see how it goes. Meatloafs are subjective. I tried a lot of variations, and this is my best.
Good luck...Love, Rog
PS. Just one more thought , if you want to add a bit more flavor, to the meat mix, try a half tube of reg pork, or hot pork sausage. A subtle change of flavor. What I have tried to do is to make a loaf with a great blend of flavors, while none is overpowering each other.
