"Selma Jane" wrote in message
...
Of course, the traditional way to prepare a meat loaf is in the oven.
But I've heard of some people making it on the stove like a pot roast.
Have you ever made it that way?

Selma Jane

Why? This sounds like a question posted a couple of weeks ago, about making
french fries on the BBQ. Experimentation is good, but I think that in this
case, the time would be better spent at the library, browsing cookbooks
you've never met.

Selma Jane wrote:
Of course, the traditional way to prepare a meat loaf is in the oven.
But I've heard of some people making it on the stove like a pot roast.
Have you ever made it that way?

Selma Jane

I've never tried it. I've heard of some people doing meatloaf in a crock
pot. Never tried that, either.

Jill

This is a little OT but is it wrong to use cherry saw dust instead of bread
crumbs?

"jmcquown" wrote in message
. ..
Selma Jane wrote:
Of course, the traditional way to prepare a meat loaf is in the oven.
But I've heard of some people making it on the stove like a pot roast.
Have you ever made it that way?

Selma Jane

I've never tried it. I've heard of some people doing meatloaf in a crock
pot. Never tried that, either.

Jill

Depends on what you're making. I can see cherry saw dust going nicely with
venison or duck. Might be a bit strong for chicken, though. I'd use oak for
that.

"joeD" wrote in message
...
This is a little OT but is it wrong to use cherry saw dust instead of
bread crumbs?

"jmcquown" wrote in message
. ..
Selma Jane wrote:
Of course, the traditional way to prepare a meat loaf is in the oven.
But I've heard of some people making it on the stove like a pot roast.
Have you ever made it that way?

Selma Jane

I've never tried it. I've heard of some people doing meatloaf in a crock
pot. Never tried that, either.

Jill

In article , "joeD"
wrote:

This is a little OT but is it wrong to use cherry saw dust instead of
bread crumbs?

Hmm. I seem to remember that some high-fiber breads used to contain
wood fiber. You're just skipping the flour. Try it, but not more than
about 2-3 tablespoons. I'd probably mix it with the meat rather than
soaking it with the milk and egg first. It might clump together and
start to form a board or something.
--
-Barb, http://www.jamlady.eboard.com Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

My mother used to make a recipe similar to this. I plan on giving this
newly found recipe a try later this week.

As to meat loaf falling apart, it's best to let the meat loaf rest a
few minutes before removing from the pan and cutting.

Mary
who used to post here as smile...

* Exported from MasterCook *

Top-Stove Meat Loaf

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds ground beef
1/2 cup dry bread crumbs -- fine
10 3/4 ounces tomato soup, condensed
1/4 cup finely chopped onion
1 egg -- slightly beaten
1/2 teaspoon salt
dash pepper -- generous dash
1 tablespoon shortening
1/4 cup water
1/2 teaspoon prepared mustard -- processed cheese
2 slices American cheese

Mix thoroughly beef, crumbs, 1/4 cup soup, onion, egg and seasonings.
Shape firmly into 2 loaves; brown on both sides in skillet in
shortening (to turn loaves use a pancake turner). Cover; cook over low
heat 25 minutes. Spoon off fat. Stir in remaining soup, water, mustard.
Top loaves with cheese. Uncover; cook 10 minutes. Serves 4 to 6.

Oven Method: Mix and shape as above. Bake at 350 degrees F for 40
minutes. Spoon off fat. Pour remaining soup (omit water) mixed with
mustard on loaves; top with cheese. Bake until cheese melts. Serves 4
to 6.

Description:
"Campbell Soup"
- - - - - - - - - - - - - - - - - -
-

Per Serving (excluding unknown items): 596 Calories; 46g Fat (69.9%
calories from fat); 30g Protein; 15g Carbohydrate; 1g Dietary Fiber;
163mg Cholesterol; 1167mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean
Meat; 0 Vegetable; 7 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

"Selma Jane" wrote in message
...
Of course, the traditional way to prepare a meat loaf is in the oven.
But I've heard of some people making it on the stove like a pot roast.
Have you ever made it that way?


I think of meat loaf as a dry roasted item. When you make a pot roast, on
the stove top or in the oven, it is braised. That it, you brown the meat,
add liquid, and slow cook it. The idea is to let the moist heat dissolved
the tough connective tissue and turn a less expensive, tough cut into
something tender and flavorful. Grinding the meat for meat loaf
accomplishes the tenderizing. Dry roasting something on the stove seems at
best inefficient and probably dangerous as it would require constant
attention.

I am aware of someone who cooks meat loaf in a pressure cooker. I find that
unappealing as it doesn't allow for any browning and probably yields a
ghastly gray lump of meat. Rather than making a meatloaf in liquid on the
stove top, I would probably just make meatballs - same thing, but you can
brown them first which makes them more attractive and more flavorful. Just
my opinion.

"Vox Humana" wrote in
:

I think of meat loaf as a dry roasted item.


I like it better with brown gravy.

"Matt G" wrote in message
...
"Vox Humana" wrote in
:

I think of meat loaf as a dry roasted item.


I like it better with brown gravy.

You can make the gravy with the pan drippings

Selma Jane wrote:

Of course, the traditional way to prepare a meat loaf is in the oven.
But I've heard of some people making it on the stove like a pot roast.

Have you ever made it that way?

Selma Jane

"Salisbury steak" or "Danish meat patties" (recipe on request) can be
sautéed, fried, or cooked this way, though often times they are
"broiled" or baked. The sauté or fry method allows for the making of an
quick and easy & tasty sauce.

One time i was making meat loaf and half way through the process got
distracted, forgot what i was doing and went back to finish and made
hamburgers with the meat loaf mix, fried them up in a pan and served on
a toasted bun with lettuce, mayo, sliced red onion & tomato. Was very
good.
---
Joseph Littleshoes

On Tue, 29 Mar 2005 23:59:49 GMT
Dog3 wrote:

"jmcquown" wrote in
:

Selma Jane wrote:
Of course, the traditional way to prepare a meat loaf is in the oven.
But I've heard of some people making it on the stove like a pot roast.
Have you ever made it that way?

Selma Jane

I've never tried it. I've heard of some people doing meatloaf in a
crock pot. Never tried that, either.

Jill




I'm afraid if I made it in a crock pot it would be glop. Never made it on

the stove either. I wonder how that would turn out.


The book that comes with a Crock Pot(tm) claims that you can cook
anything in it very well, even bread.

I say it's all just a crock. It's no more of a universal cooker than an
Amana Radar Range, which of course has cookbooks available that explain
how you can cook anything in it very well.

Every job has it's appropriate tools. You can make meatloaf on your
car's exaust manifold - that doesn't mean you should.

Most of this discussion seems to revolve around meatloaf baked inside a
pan - the other method is to use a pan to form it and then turn it out onto
a flat baking sheet that has a lip, and liberally apply a tomato-based
glaze. This allows the fat to run out and promotes crust formation.

You can use any heat source you like to cook your food. Some will
provide better results than others for some foods. I don't think meatloaf
is easily applied to stovetop cooking. That doesn't mean you can't, or that
your uncle Delbert's pressure cooker meatloaf isn't delish, it means that
I'm not about to try it or advise anyone else to try it.

"X-No-Archive: yes"


Actually my mother's recipe was fairly decent. It was a moist meat
loaf, not like oven baked, but decent. We ate the meat loaf a lot
during summer because firing up the oven when it was 118 degrees
outside didn't appeal. She had five young children to feed so meat loaf
was a popular meal.

You are right about the right equipment does determine how the finished
product will turn out. I have made meat loaf in the microwave (when it
was 118 degrees outside) and the product was tasty but not like oven
baked meat loaf. I've also made muffins and cakes in the microwave for
the same reason. Both turned out well but not exactly like their oven
baked counter parts. Good but not the same.

Slow cookers are good for pot roasts, soups and some sauces. Anything
that benefits from simmering and slow cooking are good candidates for
the crock pot.

Mary
Mary

"Mash" wrote in message
ups.com...
"X-No-Archive: yes"


Actually my mother's recipe was fairly decent. It was a moist meat
loaf, not like oven baked, but decent. We ate the meat loaf a lot
during summer because firing up the oven when it was 118 degrees
outside didn't appeal. She had five young children to feed so meat loaf
was a popular meal.


I would rather fire up the oven in hot weather than braise something for
hours on the range top. At least the oven is insulated.

X-No-Archive: yes
Actually the meat loaf doesn't take hours to braise...and believe me
you don't want the oven running when the temps are in triple digits
unless you are wealthy and can afford an AC.

Mary

Years ago I had a glass ring dish (like an angel food cake pan) that
made a decent meat loaf in the microwave....don't know what happened to
it, or I'd try it again...Sharon

Mash wrote:

"X-No-Archive: yes"

Actually my mother's recipe was fairly decent. It was a moist meat
loaf, not like oven baked, but decent. We ate the meat loaf a lot
during summer because firing up the oven when it was 118 degrees
outside didn't appeal. She had five young children to feed so meat loaf
was a popular meal.

You are right about the right equipment does determine how the finished
product will turn out. I have made meat loaf in the microwave (when it
was 118 degrees outside) and the product was tasty but not like oven
baked meat loaf. I've also made muffins and cakes in the microwave for
the same reason. Both turned out well but not exactly like their oven
baked counter parts. Good but not the same.

Slow cookers are good for pot roasts, soups and some sauces. Anything
that benefits from simmering and slow cooking are good candidates for
the crock pot.

Mary
Mary

wrote:
On Tue, 29 Mar 2005 09:51:49 +0000 (UTC), "Selma Jane"

wrote:

Of course, the traditional way to prepare a meat loaf is in the
oven.
But I've heard of some people making it on the stove like a pot
roast.
Have you ever made it that way?

Selma Jane


Well, if you're wanting to do something 'different' here's yet
another way.

Muffin-tin meatloaf

These are much better, I have eight, I use them for individual portions
of all sorts: http://tinyurl.com/3pvh3

Sheldon

Alan wrote in message
news
On Tue, 29 Mar 2005 09:51:49 +0000 (UTC), "Selma Jane"
wrote:

Of course, the traditional way to prepare a meat loaf is in the oven.
But I've heard of some people making it on the stove like a pot roast.
Have you ever made it that way?

Selma Jane


Well, if you're wanting to do something 'different' here's yet another
way.
From rec.food.recipes
--------------------------------------------------------------------------
---------------------

Muffin-tin meatloaf:

From:
I hear of people using muffin tins to cook their meatloaf.
It is supposed to cook the meatloaf quicker + it gives individual
portions and crispy tops. Iam looking for a meatloaf recipe to cook
them in muffin tins instead of a loaf


Muffin Tin Meat Loaf

2 large eggs
1 pound ground beef
1 cup bread crumbs
1/2 cup milk
1/2 can tomato soup

Mix well. Heap into sprayed muffin tins. Top with remainder of tomato
soup to serve. Heat it with a few chopped onions if you wish.

This is reminiscent of something we had in the school cafeteria.

On Sat, 02 Apr 2005 12:01:45 -0600
Alan wrote:

On Tue, 29 Mar 2005 09:51:49 +0000 (UTC), "Selma Jane"
wrote:

Of course, the traditional way to prepare a meat loaf is in the oven.
But I've heard of some people making it on the stove like a pot roast.
Have you ever made it that way?

Selma Jane


Well, if you're wanting to do something 'different' here's yet another
way. From rec.food.recipes
------------------------------------------------------------------------
-----------------------

Muffin-tin meatloaf:

From:
I hear of people using muffin tins to cook their meatloaf.
It is supposed to cook the meatloaf quicker + it gives individual
portions and crispy tops. Iam looking for a meatloaf recipe to cook
them in muffin tins instead of a loaf


how's that different from really big meatballs that are sorta wet on the
bottom?

Eric Jorgensen wrote:

On Sat, 02 Apr 2005 12:01:45 -0600
Alan wrote:

On Tue, 29 Mar 2005 09:51:49 +0000 (UTC), "Selma Jane"

wrote:

Of course, the traditional way to prepare a meat loaf is in the
oven.
But I've heard of some people making it on the stove like a pot
roast.
Have you ever made it that way?

Selma Jane


Well, if you're wanting to do something 'different' here's yet
another
way. From rec.food.recipes

------------------------------------------------------------------------

-----------------------

Muffin-tin meatloaf:

From:
I hear of people using muffin tins to cook their meatloaf.
It is supposed to cook the meatloaf quicker + it gives individual
portions and crispy tops. Iam looking for a meatloaf recipe to cook
them in muffin tins instead of a loaf

how's that different from really big meatballs that are sorta wet
on the
bottom?

I like to line the muffin tin with thin slices of home made bread, which
are then lightly toasted first. Then i use a fish or other seafood
"stuffing" mix, panada "force meat" & etc. to fill & bake the the
toasted & buttered bread cups. Beats making a bunch of individual
pastry dough cases to fill with various meat mixes.

Personally a baked green pepper stuffed with a bread stuffing flavoured
with anchovy is a favourite of mine.
---
Joseph (recipes on request) Littleshoes