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Best Ever Homestyle Meatloaf


Johnny M

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Is the thyme in the recipe frish or dried Johnny? I used dried (and dried parsely) and it was *very* herby.

recipe calls for fresh parsley and dried thyme. if you use dry for both you need to adjust qties (dry is always less then fresh). here is how to convert:

The rule is: 1 part dried herb is equal to 3 parts fresh herbs. For example, a recipe that calls for a tablespoon (15 ml) of fresh oregano could be prepared using only a teaspoon (5 ml) of dried oregano. A recipe calling for 1/2 teaspoon (2.5 ml) of dried basil could be prepared using 1.5 teaspoons (7.5 ml) of fresh basil.

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Okay, this is So freaking delicious!

Keep the great recipes coming Johnny!

Oh, lunch is going to be sooooo good tomorrow!

KB, I re-heated mine for a minute in the microwave and then fried the slices in the pan - yummy!

recipe calls for fresh parsley and dried thyme. if you use dry for both you need to adjust qties (dry is always less then fresh). here is how to convert:

The rule is: 1 part dried herb is equal to 3 parts fresh herbs. For example, a recipe that calls for a tablespoon (15 ml) of fresh oregano could be prepared using only a teaspoon (5 ml) of dried oregano. A recipe calling for 1/2 teaspoon (2.5 ml) of dried basil could be prepared using 1.5 teaspoons (7.5 ml) of fresh basil.

yeah that is the coversion I used for the dried parsley, used 1 tsp...oh well, will just adjust nextt time...or hopefully use fresh, I'm sure it'd be nicer.

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  • 1 month later...

Dear Johnny... I came across this in a Google search the other day and fixed it this evening... it is FABULOUS!!! The ketchup too... it's amazing! I plan on adding a little horseradish to it for a cocktail sauce. In the "Recipe Forum" I posted a link to it not realizing the recipe already has quite a following and that you're a moderator here. Oh well... that's ok... everyone needs to know about it... it's such a comfort food!!! Thank you!

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I just stumbled across this thread- no kidding, I am drooling! And annoyed that I cooked up all my beef mince, will have to wait to make this. Have bookmarked the website too- can never have too many recipes  :lol:

 

I don't eat pork, do you think it would work with all beef, or maybe a bit of lamb added?

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I would do lamb as a substitute.  I think it would be better than all beef.  (In fact, I think I'll try that next time.  Thanks for the idea.)  Johnny has a coconut curry meatball recipe that combines lamb and beef (I just ate some about an hour ago, in fact) and it's my new favorite!

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I've received a notice of follow-ups for this thread, but didn't open it until tonight...  sorry!  Although I haven't made it in a while I still have the recipe and it is DELICIOUS!!  I thought it was the best I'd ever had.  I love the ketchup too... makes a great cocktail sauce!  Too bad about the link?  Anyway here it is...

 

Johnny's Homestyle Meatloaf

 

Ingredients:

 

Ketchup

1 can (6 ounces) tomato paste  

2 T vinegar

1/2 t. dry mustard

1/3 C. water

1/4 t. cinnamon

1/2 t. salt

1 pinch ground cloves

1 pinch allspice

1/8 t. cayenne pepper

 

Meatloaf:

2 lbs. ground beef

1 lb. ground pork

1 egg beaten

1/2 batch of the ketchup

1/2 onion, very finely diced in a food processor (don't puree it though)

3 cloves garlic peeled and crushed

1 t. thyme

3 T. finely chopped parsley

2 t. coconut aminos

1 t. black pepper

2 t. salt

8 oz. mushrooms, pulsed to fine ground, should almost look like ground beef

1/4 C. almond flour

1 T. coconut flour

 

Instructions:  Preheat oven to 350.

 

Ketchup: Mix all ingredients well

 

Meatloaf: 

Mix all ingredients in a bowl until combined, but do not over work.

Shape into a long loaf in glass dish.  Make 2 smaller loaves if easier.

Top loaf with remaining ketchup.

Bake for 1-1/2 hrs.

Let cool 5 - 10 minutes before cutting and serving.

 

Phew!  Okay here ya go. This is Johnny's recipe as he wrote it. I hope you enjoy... it's wonderful!  If you have any questions I will answer as best I can.  I'm going to be making it again soon myself... almost forgot about it.  

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23 minutes ago, beverlyb30 said:

Can I leave out the coconut flour? I don't have any and don't want to buy some for just a tablespoon.

I haven't made this particular recipe, but it should work. Coconut flour tends to absorb liquid, so if the mixture seems too liquidy you might add a little more almond flour. 

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