Southwest Meatloaf

wadesgirl · 08-21-2009, 08:44 PM

I made this tonight - really easy, shows a lot of products. It was really good but a little on the soft/soggy side. Anyone have any tips? I followed the directions exactly.

cwinter474 · 08-22-2009, 11:31 AM

Could it have been the grade of meat? Also I find it I have to defrost the meat in the microwave, it has alot of extra water. Could that have been the problem?

kam · 08-22-2009, 03:46 PM

I used the grade of ground beef called for and I had to drain the fat off several times as it cooked. After it sat, it did firm up. It was VERY loose when it first came out.

wadesgirl · 08-22-2009, 07:56 PM

I used 93/7 meat for it and it was fresh so it didn't need thawed.

cwinter474 · 08-22-2009, 08:07 PM

I'm going to make this. I will let you know how mine turns out.

cwinter474 · 08-23-2009, 09:41 AM

update, mine was soggy to. Interesting, anyone have any ideas or suggestions?

ChefBeckyD · 08-23-2009, 10:08 AM

I haven't made this recipe - DH doesn't like meatloaf, and DS doesn't like meat....but just by looking at the recipe, I would say that there isn't enough binder for the amount of beef and ketchup.

I would increase the amount of crushed chips to 1 cup, and possibly increase to 2 eggs. Growing up, my Mom always said one egg per lb. of ground beef.

You need something to soak up all that liquid, and bind it together.

cwinter474 · 08-23-2009, 10:14 AM

Quote:

Originally Posted by ChefBeckyD

I haven't made this recipe - DH doesn't like meatloaf, and DS doesn't like meat....but just by looking at the recipe, I would say that there isn't enough binder for the amount of beef and ketchup.

I would increase the amount of crushed chips to 1 cup, and possibly increase to 2 eggs. Growing up, my Mom always said one egg per lb. of ground beef.

You need something to soak up all that liquid, and bind it together.

Thats what I was thinking as well. I also used the 96% meat and it did overflow on me as well.

My great aunt, always formed her meatloaf around a whole dell pickle. That has nothing to do with this, but it always comes to my mind when I think of meatloaf recipes. It was gross.

DessertDivaFL · 08-26-2009, 07:50 PM

I made this tonight using 2 lbs of ground turkey (Jennie-O in plastic tube). It was delicious. It did set up after letting it rest as stated in the recipe. Just don't be so anxious to cut into it! Ha! Ha! It was good with poblano but next time I may add a second for my husband.

My daughter said it smelled like a Mexican restaurant in our house while it cooked in the micro. I will definitely demo this one. So quick and easy! Taking leftovers to work to make my co-workers jealous!

ChefPaulaB · 08-27-2009, 08:23 AM

I let mine set for quite a while because I was unorganized and the potatoes weren't done yet, so it wasn't that... I'm thinking the cut of meat that I used, not lean enough. Also, I think that, like Becky said, it might need another egg and more chips, something to hold it all together... I will try again with modifications. The flavor was good, but we had to use a slotted spoon to get it out... But I loved how fast it was!

ChefJoyJ · 08-27-2009, 09:03 AM

I made this using 93% meat and it didn't set up well...at all. While we were eating it, I told DH that I thought it needed more binders. The amt of egg and tortilla chips just didn't seem to be enough. I think we're definitely going to try it again, but with more binding ingredients. Flavor was really good though!

I'll let you know how it turns out!

chefcharity · 08-27-2009, 12:52 PM

Thanks for the tips. I'm trying this tonight so I can make it at my customer app. on sunday. I'm going to just increase the chips and eggs right off the bat instead of trying the way it reads. Appreciate it!

ChefPaulaB · 08-27-2009, 02:00 PM

Quote:

Originally Posted by chefcharity

Thanks for the tips. I'm trying this tonight so I can make it at my customer app. on sunday. I'm going to just increase the chips and eggs right off the bat instead of trying the way it reads. Appreciate it!

Let us know how it works out!

chefcharity · 08-27-2009, 09:23 PM

Quote:

Originally Posted by ChefPaulaB

Let us know how it works out!

Well, I thought it was good. My husband just doesn't like food like that, but my MIL was there and seemed to enjoy it with me. I did put 2 eggs and 1 cup crushed chips. It held together quite well.

ChefPaulaB · 08-27-2009, 09:48 PM

Quote:

Originally Posted by chefcharity

Well, I thought it was good. My husband just doesn't like food like that, but my MIL was there and seemed to enjoy it with me. I did put 2 eggs and 1 cup crushed chips. It held together quite well.

Good to know, thanks for sharing! I'll try it again using the extra egg and chips...

08-21-2009, 08:44 PM	#1
wadesgirl Location: Iowa Posts: 7,569 Best Show: 2009 Experience: 3 # of Shows: 216 My Mood:	Southwest Meatloaf I made this tonight - really easy, shows a lot of products. It was really good but a little on the soft/soggy side. Anyone have any tips? I followed the directions exactly.

08-22-2009, 11:31 AM	#2
cwinter474 Location: Yukon, OK Posts: 1,185 Best Show: 1145 Experience: 1+ # of Shows: My Mood:	Re: Southwest Meatloaf Could it have been the grade of meat? Also I find it I have to defrost the meat in the microwave, it has alot of extra water. Could that have been the problem?

08-22-2009, 03:46 PM	#3
kam Location: York, PA Posts: 1,773 Best Show: 910 Experience: 2 # of Shows: 51	Re: Southwest Meatloaf I used the grade of ground beef called for and I had to drain the fat off several times as it cooked. After it sat, it did firm up. It was VERY loose when it first came out.

08-22-2009, 07:56 PM	#4
wadesgirl Location: Iowa Posts: 7,569 Best Show: 2009 Experience: 3 # of Shows: 216 My Mood:	Re: Southwest Meatloaf I used 93/7 meat for it and it was fresh so it didn't need thawed.

08-22-2009, 08:07 PM	#5
cwinter474 Location: Yukon, OK Posts: 1,185 Best Show: 1145 Experience: 1+ # of Shows: My Mood:	Re: Southwest Meatloaf I'm going to make this. I will let you know how mine turns out. Last edited by cwinter474; 08-23-2009 at 09:41 AM..

08-23-2009, 09:41 AM	#6
cwinter474 Location: Yukon, OK Posts: 1,185 Best Show: 1145 Experience: 1+ # of Shows: My Mood:	Re: Southwest Meatloaf update, mine was soggy to. Interesting, anyone have any ideas or suggestions?

08-23-2009, 10:08 AM	#7
ChefBeckyD Location: West Michigan Posts: 17,525 Best Show: $5052 Experience: 7 # of Shows: 400 My Mood:	Re: Southwest Meatloaf I haven't made this recipe - DH doesn't like meatloaf, and DS doesn't like meat....but just by looking at the recipe, I would say that there isn't enough binder for the amount of beef and ketchup. I would increase the amount of crushed chips to 1 cup, and possibly increase to 2 eggs. Growing up, my Mom always said one egg per lb. of ground beef. You need something to soak up all that liquid, and bind it together.

08-26-2009, 07:50 PM	#9
DessertDivaFL Location: SW FL Posts: 1,157 Best Show: 1,247 Experience: 2 # of Shows: 70+ My Mood:	Re: Southwest Meatloaf I made this tonight using 2 lbs of ground turkey (Jennie-O in plastic tube). It was delicious. It did set up after letting it rest as stated in the recipe. Just don't be so anxious to cut into it! Ha! Ha! It was good with poblano but next time I may add a second for my husband. My daughter said it smelled like a Mexican restaurant in our house while it cooked in the micro. I will definitely demo this one. So quick and easy! Taking leftovers to work to make my co-workers jealous!

08-27-2009, 08:23 AM	#10
ChefPaulaB Location: St. Louis, Michigan Posts: 1,373 Best Show: $1206. Experience: 1+ # of Shows: 60 My Mood:	Re: Southwest Meatloaf I let mine set for quite a while because I was unorganized and the potatoes weren't done yet, so it wasn't that... I'm thinking the cut of meat that I used, not lean enough. Also, I think that, like Becky said, it might need another egg and more chips, something to hold it all together... I will try again with modifications. The flavor was good, but we had to use a slotted spoon to get it out... But I loved how fast it was!

08-27-2009, 09:03 AM	#11
ChefJoyJ Location: Central VA Posts: 1,037 Best Show: 1578 Experience: 1 # of Shows: My Mood:	Re: Southwest Meatloaf I made this using 93% meat and it didn't set up well...at all. While we were eating it, I told DH that I thought it needed more binders. The amt of egg and tortilla chips just didn't seem to be enough. I think we're definitely going to try it again, but with more binding ingredients. Flavor was really good though! I'll let you know how it turns out!

08-27-2009, 12:52 PM	#12
chefcharity Location: Shelbyville, IN Posts: 516 Best Show: 1362 Experience: 2 # of Shows: 195 My Mood:	Re: Southwest Meatloaf Thanks for the tips. I'm trying this tonight so I can make it at my customer app. on sunday. I'm going to just increase the chips and eggs right off the bat instead of trying the way it reads. Appreciate it!

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Meatloaf in the fluted stone	pckrissy	Recipe Tips	4	10-13-2008 11:01 AM
Meatloaf in the DCB	Chef Endora	Recipe Tips	14	07-18-2007 10:41 PM
Mini Meatloaf	4kids4me	Recipe Tips	8	03-15-2007 09:11 PM
Meatloaf in DCB and microwave	chee65	Recipe Tips	8	03-15-2007 03:32 PM
Looking for a meatloaf recipe	mom2matt	Recipe Tips	2	02-23-2007 07:44 AM