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Thread: Meatloaf full of chopped vegetables

  1. #21
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    Quote Originally Posted by Sandra in BC View Post
    Mainly I do it to cook the onions. I cant eat them raw, and sometimes in meatloaf they end up undercooked.
    Same here, I can't eat raw onions so I always sweat them before running them through the food processor. Forgot to mention that!

  2. #22
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    I'm trying a new recipe tonight that has beef, onion, spices, egg and almond meal. Will keep you posted on how it turns out!

  3. #23
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    I often chop onion, zucchini and mushrooms (preferably cremini or portabella) in the food processor, saute in butter, and add to the meat mixture when cool, along with egg(s) and seasonings. The onion and zucchini keep the meat moist, and the mushrooms give a nice earthy/meaty taste.

  4. #24
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    Quote Originally Posted by Rosemary 231 View Post
    Could anyone suggest what an internal temp. and oven temp. should be for a 1 1/2 meatloaf? I keep thinking 1/2 a chub of pork sausage is in it.
    I would cook to 150, then let it sit covered for 10 min. It will get to 160. Unless you like your pork cooked more.
    Primal since 4/7/2012

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  5. #25
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    Quote Originally Posted by Zen11 View Post
    I often chop onion, zucchini and mushrooms (preferably cremini or portabella) in the food processor, saute in butter, and add to the meat mixture when cool, along with egg(s) and seasonings. The onion and zucchini keep the meat moist, and the mushrooms give a nice earthy/meaty taste.
    Mushrooms are an absolute "must" for me.

  6. #26
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    Quote Originally Posted by JennGlob View Post
    I would cook to 150, then let it sit covered for 10 min. It will get to 160. Unless you like your pork cooked more.
    About 350 degrees or is that too high?

  7. #27
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    Cooking at 350 should be fine.
    "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine

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    Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.

  8. #28
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    Quote Originally Posted by JoanieL View Post
    Cooking at 350 should be fine.
    Thanks

  9. #29
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    I use coconut flour in my meatloaf like Crabbycakes does. I think I use a little more than she does though because I usually don't have a lot of grease/juice run out of the cooked loaf.
    I guess I like how the flour absorbs it all and makes the loaf more tender.
    Great!....Now I'm hungry for a meatloaf sandwich.

  10. #30
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    Quote Originally Posted by AuroraB View Post
    I use coconut flour in my meatloaf like Crabbycakes does. I think I use a little more than she does though because I usually don't have a lot of grease/juice run out of the cooked loaf.
    I guess I like how the flour absorbs it all and makes the loaf more tender.
    Great!....Now I'm hungry for a meatloaf sandwich.
    Go to comfort food . . . a meatloaf sandwich (with mayonise and ketchup)

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