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Question

Different Approach Meatloaf

Mixed the meat with diced green chili and add quick cooking rice and making that into a loaf and coating it with seasoned tomato sauce. What about subbing the tomato sauce to a brown gravy? Here is the other one: Just making corn chowder with potatoes and adding fresh roasted green chili and ham chunks. Tell me what you think. Opinions are welcomed. Thank you.

Answer 1

That meatloaf sounds soooooo gooood with the tomato sauce you mentioned.

Answer 2

I am sorry to disappoint you but I must tell you the truth even if you don't pick me as the best answer.

I am just wondering if you are following a good recipes or just trying different things, because it sounds like missing a lot of other ingredients to make good meat loaf or corn chowder.

Try this:

http://allrecipes.com/HowTo/Making-Meatl...

One reason that meatloaf was such a favorite with Mom, Grandma, and Great-Grandma is that it's very economical. The mixture can be stretched with veggies, bread and grains. And not only can meatloaf's small amount of meat feed a large number of people, but all the non-meat additions add nutrition too, and they make the meatloaf taste even more delicious!

Meatloaf Miscellany

For the all-important "meat" part of your meatloaf, pure ground beef may be the standard, but you could also use any combination of ground beef, pork, turkey, veal, lamb, chicken or sausage. Add fresh or dry bread crumbs, seasoned stuffing mix, crushed crackers, rolled oats, textured vegetable protein or bulgur that's been plumped in warm water.

In the vegetable department, try:

Grated carrots or potatoes

Diced onions, celery, or bell peppers

Chopped tomatoes or spinach

Asparagus spears

Minced garlic

Canned, roasted, or fresh chiles

Corn kernels

Dry soup mixes or dry salad dressing mixes.

Try a little crumbled blue cheese or feta, or grate some Parmesan or Cheddar into the mix. Toss in one or two of your favorite condiments to boot: ketchup, mustard, steak sauce and Worcestershire are just the beginning! Don't forget the fresh or dried herbs; a little spice is nice, too. For really juicy meatloaf, mix in about 1/4 cup of liquid such as broth, vegetable juice, tomato sauce, wine, beer or milk. Add a beaten egg to help bind the mixture.

To add a little extra excitement to your meatloaf, use half of the meatloaf mixture to form a bottom layer a couple of inches thick, then lay a few rows of long, thin strips of blanched vegetables such as carrots, bell peppers, or asparagus spears down the length of it. Use the rest of the meatloaf mixture to cover up the veggies--be sure to seal the edges completely. When you cut into the meatloaf, each slice will have bright, appetizing stripes of color through the middle. You could even try this trick with a few hard-cooked eggs lined up end-to-end!

Lighten Your Loaf

Comfort food does not always have to be super-fattening food. Meatloaf can taste as delicious as it ever was while still being lower it fat. To lighten it up, use half or all ground turkey, use less meat and more veggies, and cook the meatloaf on a rack or broiler pan to allow the grease to drain off (or drain it from a loaf pan midway through baking). You can also buy a disposable aluminum pan and poke holes in the bottom of it: set this pan in a larger baking pan on top of a rack and the grease will still drain off while the loaf cooks.

http://www.elise.com/recipes/archives/00...

Corn Chowder Recipe

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Ingredients

1 Tbsp unsalted butter

1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)

1/2 large yellow onion, chopped (about 1/2 cup)

1/2 large carrot, chopped (about 1/3 cup)

1/2 celery stalk, chopped (about 1/3 cup)

3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)

1 bay leaf

3 1/2 cups milk, whole or low fat

1 medium Yukon Gold potato, or Russet, peeled and diced

1/4 red bell pepper, chopped (about 1/4 cup)

Kosher salt and fresh ground pepper

1/2 teaspoon fresh thyme leaves

Method

1 In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and sauté for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.

2 Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.

3 Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.

4 Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.

Serves 4.

Answer 3

the first one sounds really good! haha ur making me hungry,. the second one just didnt have much as an approachable taste towards me idk why

Answer 4

Everything sounds good except I think I would pass on the brown gravy on meatloaf.  I always add oyster sauce (comes in bottle) to catsup and put it over meatloaf.  It doesn't taste like oysters but does add a little something extra.