Derval Posted March 28, 2013 Share Posted March 28, 2013 Is the thyme in the recipe frish or dried Johnny? I used dried (and dried parsely) and it was *very* herby. Link to comment Share on other sites More sharing options...
Evelyn Benchimol Posted March 28, 2013 Share Posted March 28, 2013 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. Link to comment Share on other sites More sharing options...
Keianna Posted March 28, 2013 Share Posted March 28, 2013 Looks good Link to comment Share on other sites More sharing options...
Johnny M Posted March 29, 2013 Author Share Posted March 29, 2013 Thats right - I use fresh parsley and dried thyme. Link to comment Share on other sites More sharing options...
kb0426 Posted March 31, 2013 Share Posted March 31, 2013 Okay, this is So freaking delicious! Keep the great recipes coming Johnny! Oh, lunch is going to be sooooo good tomorrow! Link to comment Share on other sites More sharing options...
Derval Posted April 1, 2013 Share Posted April 1, 2013 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. Link to comment Share on other sites More sharing options...
Johnny M Posted April 3, 2013 Author Share Posted April 3, 2013 I just started another whole30 with a couple friends so i'm going to try and get some new ones posted soon! Link to comment Share on other sites More sharing options...
Marcia Posted May 5, 2013 Share Posted May 5, 2013 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! Link to comment Share on other sites More sharing options...
grnmtnmama Posted May 17, 2013 Share Posted May 17, 2013 Can't wait to give it a try...coming soon to a kitchen near me Link to comment Share on other sites More sharing options...
Marcia Posted May 17, 2013 Share Posted May 17, 2013 Can't wait to give it a try...coming soon to a kitchen near me You will not be sorry... it's delicious!! I've made it 3 times! Link to comment Share on other sites More sharing options...
KellyF Posted May 17, 2013 Share Posted May 17, 2013 We had this last night. It was excellent. Everyone wants to add this to our keeper list! Link to comment Share on other sites More sharing options...
delvallex Posted June 3, 2013 Share Posted June 3, 2013 Thinking about making this soon - If I made in muffin tins, do you think I'd need to adjust anything beyond just cooking time? Thanks! Link to comment Share on other sites More sharing options...
Marcia Posted June 3, 2013 Share Posted June 3, 2013 First time I made this was in a mini meatloaf pan... the only adjustment I made was the time. Worked out great! You will love this recipe! Link to comment Share on other sites More sharing options...
mrsmac62 Posted June 4, 2013 Share Posted June 4, 2013 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 I don't eat pork, do you think it would work with all beef, or maybe a bit of lamb added? Link to comment Share on other sites More sharing options...
megmac Posted June 4, 2013 Share Posted June 4, 2013 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! Link to comment Share on other sites More sharing options...
mybigbutt Posted June 24, 2013 Share Posted June 24, 2013 Bought all the ingredients to make this. How do you think it will do in the crockpot? Should I cook on low or high? Link to comment Share on other sites More sharing options...
MrsRobinson Posted June 27, 2013 Share Posted June 27, 2013 I can't wait to make this. My last few attempts have been sad, disintegrating loaves of fail. Link to comment Share on other sites More sharing options...
Santip80 Posted November 14, 2014 Share Posted November 14, 2014 Made this last night except that i wrapped the loaf on a bacon weave made with beef bacon i got over at USWellness meats. Came out great! Thanks for the recipe. Link to comment Share on other sites More sharing options...
Santip80 Posted November 14, 2014 Share Posted November 14, 2014 Link to comment Share on other sites More sharing options...
MeadowLily Posted November 14, 2014 Share Posted November 14, 2014 IMG_5854.JPG It looks very tasty and delish. Link to comment Share on other sites More sharing options...
Marcia Posted January 23, 2016 Share Posted January 23, 2016 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. Link to comment Share on other sites More sharing options...
Marcia Posted January 23, 2016 Share Posted January 23, 2016 I should add... T. = tablespoon t. = teaspoon Link to comment Share on other sites More sharing options...
Mistyfire Posted February 7, 2016 Share Posted February 7, 2016 Just, oh wow! Link to comment Share on other sites More sharing options...
beverlyb30 Posted September 17, 2016 Share Posted September 17, 2016 Can I leave out the coconut flour? I don't have any and don't want to buy some for just a tablespoon. Link to comment Share on other sites More sharing options...
Moderators ShannonM816 Posted September 17, 2016 Moderators Share Posted September 17, 2016 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. Link to comment Share on other sites More sharing options...
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