your basic meatloaf

Looks good. What kind of screening is that?

that a Frogmat. Frogmats makes the multifunctional silicon 'screens' that are much like Exopat and Silpat that are nonstick silicon mats used in baking.

DB

TN Q;

Nice pic's and excellent looking finished product.
I've have to order a frogmat

'elevated' leftover meatloaf on a roll with a smear of mayo.

Presentation is everything!!

So, great report.

What did you think about it, anything you'd change?

Looks great. Would you mind sharing your ingredients/recipe? I've tried this and haven't found a way that my family enjoys, yet.

Thanks.

I'm not a meatloaf connoisseur by any means; can't recall the last time I actually made it. The wife usually makes it and generally it is 'loose' but taste okay. I just searched around to try to find a basic recipe that 'looked' like it would taste good on its own. I settled on Ina Garten's recipe as the starting point since it looks pretty basic; used a mix of 1.5# chuck and 1# pork and used cream instead of chicken stock. Next time I'll cut down on the worcestershire as far as the basics go. I wanted to see how it worked without any added rubs or anything on this first try; so I'll now experiment with using maybe a brisket rub and maybe spicy sauce in lieu of ketchup. I like the results of the beef and pork mix. I think the use of the Frogmat helped in that it allows the excess fat to render out. The results seemed to be just right moisture level to allow easy slicing after resting about 15 minutes. So the set temp of 250 and probe set at 165 works for me. Definitely worth repeating.

DB

I really like the way you used the frogmats.

Try using dehydrated onions too and see what you think. They'll absorb juice during cooking so they'll bring an onion flavor as well as some beefy flavor to the party. Go easy because a couple of tablespoons dry equals about 1 cup of fresh onions.

Try some beef gravy mix too. Really adds a lot of flavor, or you can combine this and the onions and just do french onion soups mix. Either way it's good.

Check out the textural differences between bread crumbs and oatmeal. See what you think.

Adding crumbled cooked bacon or finely diced peperoni works well.

Lastly a thick tomato sauce of chunky tomatoes, chunky celery, and chunky onions with some cajun seasoning makes a nice topping for the times when you don't want gravy.

This should keep you busy until you're ready to open your own diner.

Thanks for the pointers Todd; I'll definately try them. I have considered the idea of a diner, but with no restaurant experience and bad economy it's a scary thought.

I sent this forum link to Mike at Frogmats and he says he will give a free Frogmat with your Frogmat purchase; all you need to do is mention seeing this on the COOKSHACK forum. Forgot to mention earlier that Frogmats are super easy to clean; just wash off in hot soapy water. I've let them sit overnight after use and they clean up easily.

DB