A few questions about meatloaf

[yorkshirepud]

I've never actually done one before, although DH did a pretty good one back when he cooked :D (those were the days I only stepped into the kitchen to sniff at what he was cooking up :p ).

Anyway, I'm kind of making one up to suit my needs, while working off a few different recipes.

So, I'm wondering whether I should use bread crumbs or oats in the meatloaf. What taste/texture to either of these ingredients bring to the dish. Also, how much? The main recipe I'm working off asks for 1 cup of bread crumbs, but if I can use less that I will. I ask this because I'm switching up the ingredients (see below).

I'm working with 1/2lb for ground round, It was originally 1lb but I'm subbing with 1/2lb of portobello mushrooms - like I said, I'm experimenting and trying to use up ingredients as tomorrow is my last day of cooking until Sunday.

Thanks. YP

[honeygirl1971]

Hmm, I've always used oats...but your recipe sounds very interesting! The portobellos will give off a fair amount of water, instead of fat like the meat would have done, I wonder if this makes a difference?

[yorkshirepud]

mmm ... good point about the water from the mushrooms ... maybe I should cook them down first ... bloody hell ... I didn't see what one coming ... :D

Why oats? What does it do exactly? Bind it?

[erin elizabeth]

Yes, the oats help to bind the meat together--like a meatball. I've never used oats before, always bread crumbs. And I do think that sauteeing the mushrooms so that they lose their juices would probably be a good idea. You can just put it together and adjust the binder--start with whatever amount you want and add more until it sticks together in its meat loaf shape :p We always make ours in a 9x13, fyi, not in a loaf pan thought so if you're doing that I have no experience.

[erin elizabeth]

Forgot to say that I might mince or process the mushrooms--I wonder, if they were just diced, if they would get in the way of the whole thing coming together. Again, a meatball analogy, but like onions in a meatball. I say just go for it and then report back :)

[swquilts]

I've used both and they are usually to bind with any eggy type product or wet ingredient.

Meatloafs are "clean out the fridge" dinners around our house. Whatever veggies are needing to be used or canned stuff to week out goes into meatloaf. We also vary the theme periodically. We've done Mexican, Greek and Italian flavored ones.

[yorkshirepud]

Erin, thanks for the tip. I'll just add the oats and make a judgement from there.

I'm still debating what my best bet with the mushrooms will be, I don't want to lose the meaty bite of the portobello, although I'm sure their flavour with permeate the dish. mmmm ... perhaps a fine dice? I'm have to see if I can find a similar recipe and see what they do.


Swquilts, I'm doing Italian tonight as I want to use up some cheese, but I'd like to try other variations also.

[yorkshirepud]

Okay, so I found a meatloaf recipe that uses portobello mushrooms. They precook it which I will now definately do. They say to 'chop' the mushroom, how big would you say a 'chop' is?

[honeygirl1971]

Originally posted by yorkshirepud
Okay, so I found a meatloaf recipe that uses portobello mushrooms. They precook it which I will now definately do. They say to 'chop' the mushroom, how big would you say a 'chop' is?

LOL Seriously, though, I would think it's not as small as it would be minced or put in the food processor. I don't know if this helps or not, but in the (turkey) meatloaf recipe I have, it takes 1 cup oats for 1 1/2 lbs. ground turkey.

[SandyM]

Originally posted by yorkshirepud
They say to 'chop' the mushroom, how big would you say a 'chop' is?

http://www.foodnetwork.com/food/ck_dm_basic/article/0,,FOOD_9799_1726456,00.html

[crazycook]

Hi Adele,

I posted this recipe for Barbecued Mushroom Burgers--it's a mix of ground beef and mushrooms with breadcrumbs as the binding agent. I precook the mushrooms before adding into the ground beef, etc. It would work as a meatloaf as well. In any case you can check ingredients and quantities and adjust your amounts and ingredients accordingly.

Barbecued Mushroom Burgers (http://community.cookinglight.com/showthread.php?s=&threadid=11734&highlight=hamburger)

Anna :)

[yorkshirepud]

Thanks Crazycook, those look like good burgers. I'll have to give those a go sometime soon! I did precook the mushrooms first. I'm going to go with breadcrumbs I think.


Sandy, thanks for the link. I already 'chopped' the mushrooms prior to seeing your post. I just want 'knife happy' and will hope for the best.


Another question, I about to start binding this thing together. I got all my ingredients together, minus the eggs and breadcrumbs. How do you know when it's binded enough so that I do overdo it on the breadcrumbs?

Thanks.

[yorkshirepud]

Morning Guys,

Just wanted to let you know my experiment was a great success. My meatloaf was so flavourful and juicy. DH loved it.

It held together pretty well, it broke a little when I got it out of my loaf pan, but for the most part, it held its form.

I loosely wrote down the ingredients if anyone is interested. With my changes to a regular loaf, I have a feeling it's super low in calories and fat.

Thanks for all your help.
YP

[erin elizabeth]

Congrats on a successful dinner! Would you mind sharing a general recipe? Or tell us what you put in and how you prepared it?

[yorkshirepud]

Sure Erin,

Give me some time to put into 'recipe format' and I'll pass it along. I'll have it to you by this afternoon.

Adele

P.S. It tastes yummy cold too. I just had a little sample out of the fridge. Yummy.

[crazycook]

Glad to hear it was a success, Adele. I would love for you to post the recipe.

Anna :)

[yorkshirepud]

Here you go ladies:

Adele’s Mean and Lean Meatloaf :D

½ lb portobello mushrooms, chopped
¾ cup onion, finely diced
½ tsp canola oil
½ lb lean ground beef
2 cloves of garlic, minced
1 bell pepper, chopped
½ cup tomato paste
½ tsp chili pepper flakes
½ cup fresh basil, chopped
¼ cup fresh oregano, chopped
2 oz part skimmed mozzarella, shredded
1 egg white
½ cup seasoned bread crumbs
salt and pepper to taste


Heat oil over medium-high heat in large pan, add onions and mushrooms, cook until browned and all moisture has evaporated. Cool completely.

Preheat oven to 350.

Combine ground beef and next 8 ingredients. Add onion mixture until combined. Salt and pepper to taste. Add egg white and bread crumbs.

Pat mixture into a 9x5 loaf pan and bake for 1 hr, making sure internal temperature reads 160.

Serves 6 to 8


I'd love to see the nutritional value on this if anyone happens to put it in MC. I think you could probably have a bigger serving due to the reduction of meat in this recipe.

Enjoy. I hope someone trys this.

Adele

[MKSquared]

Hey, YP ... here's a totally off-topic question for you: your quote, I've heard it lots of times before. I've never, ever heard it attributed to Satchel Paige. (He was a major league baseball player. They're not typically known for being eloquent.) Where'd you hear that Paige said it?

[Kayaksoup]

At 6 servings :
Per Serving (excluding unknown items): 216 Calories; 11g Fat (45.7% calories from fat); 13g Protein; 17g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 515mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.

only unknown item, chili flakes

[yorkshirepud]

MK, a co-worker used to play it at work sometimes. I just remember it being a guy's voice that was fairly deep. He said it was Satchel Paige.


Thanks Kayak, that's not bad at all. The calories from the fat is a little high but it can't be perfect. I wonder where that is coming from ... obviously the meat and cheese I imagine. I'll have to compare it to one of CL's.

[Kayaksoup]

I didn't specify part skim mozzerella or wether it was lean ground beef. that might have something to do with it. But I was under the impression that mozzerella IS a part skim cheese...
with extra lean ground beef and part skim specified....

Per Serving (excluding unknown items): 201 Calories; 9g Fat (39.9% calories from fat); 14g Protein; 17g Carbohydrate; 3g Dietary Fiber; 31mg Cholesterol; 524mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1 Fat.

Unknown Items:chili flakes

[yorkshirepud]

Ah I see, I believe there is a difference is fat/calorie content between the cheeses.

[Kayaksoup]

I edited above post with new values:o that darn cheese shop lied to me.....:mad:

[crazycook]

..."newbie" after having the MC program for over a year! :rolleyes: I am obviously a fairly slow typist too, lol

I thought I'd try to post the recipe in MC format for anyone that would like to import it--so here goes.

Cool! lol it worked--thought I would look like a fool!

I got different stats--I did type in lean for the ground beef and part skimmed mozzarella and linked the chili flakes with red pepper flakes.

Thanks Adele--it's in my "To Try" cookbook.


* Exported from MasterCook *

Adele's Mean and Lean Meatloaf

Recipe By :Adele (yorshirepud)
Serving Size : 8 Preparation Time :0:00
Categories : BEEF

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound portobello mushroom -- chopped
3/4 cup onion -- finely diced
1/2 teaspoon canola oil
1/2 pound lean ground beef
2 cloves garlic -- minced
1 bell pepper -- chopped
1/2 cup tomato paste
1/2 teaspoon chili pepper flakes
1/2 cup fresh basil -- chopped
1/4 cup fresh oregano -- chopped
2 ounces part skim milk mozzarella cheese -- shredded
1 egg white
1/2 cup seasoned bread crumbs
salt and pepper -- to taste

Heat oil over medium-high heat in large pan, add onions and mushrooms, cook until browned and all moisture has evaporated. Cool completely.

Preheat oven to 350.

Combine ground beef and next 8 ingredients. Add onion mixture until combined. Salt and pepper to taste. Add egg white and bread crumbs.

Pat mixture into a 9x5 loaf pan and bake for 1 hr, making sure internal temperature reads 160.

Source:
"CLBB"

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

Per serving: 160 Calories (kcal); 8g Total Fat; (43% calories from fat); 10g Protein; 13g Carbohydrate; 25mg Cholesterol; 394mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 4714 0 0 0 0 0 0

[Kayaksoup]

I think that the main difference here might be serving size (I opted for 6).
Are chili flakes the same as red pepper flakes? I never know what that means (red pepper flakes)

[beckms]

Glad your loaf was a success! I've started making my meatloaf "freeform" instead of in a loaf pan. I shape it into a loaf on my broiler pan and bake as usual. That way the fat drains out and the loaf isn't swimming in it. The juices can probably be made into a nice gravy, too.

[yorkshirepud]

Beckms, I'd like to have done that too, but I don't have a broiler pan. It would be useful though as I typically drain most of the fat out of my dishes when I brown ground round. Obviously, that wasn't an option here.


Thanks crazycook. Let me know if you try it.

[LaraW]

Adele, I have a roasting pan with a small rack that sits in the bottom of it, and I make meatloaf on that sometimes. It works the same as a broiler.

[yorkshirepud]

Lara, I thought of doing the same thing myself. But my little roasting pan is one of those with a bevel so I wasn't sure it would work. I had visions of my loaf sinking and sinking. I will try it next time though.