This meatloaf helps use up edible odds and ends from the refrigerator and/or kitchen cupboards, and it's pretty tasty, too. :)

I depend on my local Food Bank from time to time, and I sometimes wind up with various  out-of-the-way items that aren't what I usually cook with. Meatloaf is a great way to use them - a variety of good ingredients gives meatloaf extra nutritional value, and generally makes it taste better, too.

Meatloaf is a classic American comfort food, and there are many individual traditions associated with it. I make it the way I do because that's the way my mother made it, and presumably the way her mother made it, and her mother, and so on.

So, this probably isn't the way your mother made her meatloaf (unless you happen to be one of my siblings :), but it's pretty good anyway.

Step 1: Equipment

Mixing Bowl
Roasting pan
Table knife
Functional Oven (not shown)
Clean hands (not shown)

Chopping knife & cutting board (not shown)

Measuring cups and spoons
Kitchen timer
Garlic press (not shown)

Looks really tempting even for an occasional meat eater!
amen. I love onions
amen to the onions. love 'em
one even my boyfriend and i went out to a diner and he order the meat loaf he complained so much about the meat leaf that latter on the day i went home and made him one. I use the juice from the meat loaf to make a dark smooth gravy that most black mother make out of fried flour, onion, salt and water or the juice from the meat loaf.
Flax has omega-3 fatty acids...good for the brain and good for the heart!
Thanks for the info. :)<br> (My brain needs all the help it can get, and a litle heart-help never hurts...)<br>
I was so excited reading this today that I went home and made my own version for dinner!
Wow! That's wonderful! Thanks so much for trying it, and for commenting, and especially for posting your pics. :)<br> <br> I'm dying to know - how'd it turn out?<br>
It was really good. We are a gluten-free household because of my four-year-old, so we can't use rolled oats (they are often contaminated with wheat flour). I used brown rice for the starch instead. My add-ins were leftover sweet corn cut off the cob, some chopped-up green beans, and a few other odds and ends. Meat was a mix of ground turkey and ground beef, and I took your suggestion of browning half the ground turkey in olive oil to add some fat. For flavoring, I used salt, Italian seasoning, and freshly ground pepper and cumin. Also added ketchup and a little red wine I used to deglaze the browning skillet. I used a whole white onion, chopped, half cooked with garlic, and half left raw to cook in the loaf. My only complaint was that I used too much salt, which was overwhelming in the final dish. Otherwise, it was very tasty!
Sounds excellent!<br> <br> I like the idea of adding in sweet corn, and I'd probably be using brown rice for starch myself, if it weren't for some rather traumatic brown-rice-and-tofu casseroles experienced in childhood. :)<br> Red wine used to deglaze the browning skillet sounds so good I'd have been tempted to just eat it with a spoon....<br> <br> (I do hope I didn't lead you astray on the salt with my &quot;I like to add plenty&quot; remark - maybe I should be a little clearer about proportions.)<br> <br> Now I'm hungry from just thinking aboutt your meatloaf. That's been my worst problem with making this 'Ible - whenever I do work on it, I keep getting hungry...<br> <br>
The fault was all mine. I poured salt when I should have sprinkled. :-) My wife even liked it, and she's an avowed meatloaf-hater.
Oh, good.<br> <br> That is, not that it's good that you somewhat oversalted your meatloaf, but it's good that it wasn't due to anything I said. (Arggh - I just realized that I am now going to to feel responsible for the success or failure of every meatloaf ever made by anyone who's ever read this Instructable. Good old guilt...)<br> <br> Sounds like your wife has dined at the table of the <em>Chef de Meatloaf</em> I mentioned in Step 2... :)<br>
I make mean not-very-reassuring-looking stuff in the kitchen, never thought of using oat though. You just turned an evil kitchen minion to a faithful oat eating quacker! Well done, your sense of humor helped...
Thanks. :)<br> <br> I'm glad you liked the humor. I wasn't sure if I was going overboard with it, but it's hard for me to resist. (Even now, I'm thinking that if I could get ahold of some minced duck and some stale saltines to crumble up, I could make a Cracker-Quacker meatloaf... ;)<br>
I had to send this to my mother. As a child I always used to tease her about how her meatloaf contained everything but the kitchen sink. Apparently she was ahead of time!
I like to think of meatloaf as a timeless classic, kind of like the &quot;Golden Ratio&quot; of 3:5 used in the proportions of the Parthenon, but tastier with ketchup.<br> <br> Just keep your mom away from the raisins and the raw apples. :)<br> <br> <br>

About This Instructable




Bio: If I'm not part of the solution, then I must be part of the precipitate.
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