T1B

Been on a meatloaf tear lately.This one was last nights version and was more pleasurable then a Tim Russert/Charlie Rose wrestling match.

Italian Style Meat Loaf

1 1/4 cup of spaghetti sauce
2 eggs
1/2 cup of Italian bread crumbs
1 red bell pepper
1 garlic clove diced
1 lb ground beef
1lb Italian sausage
1/2 cup mozzerela( put it on top)

Mix all this together(except cheese) and bake at 350 for an hour then dump cheese on top and cook another ten minutes.

I found Keystone Light goes well with this dish....at least i did last night.

Try that with a 50/50 mixture of whipped cream cheese & Ricotta mixed with fresh basil stuffed in the middle. Your tastebuds will thank me, your heart won't.

I gotta say,about six hours after i started this thread I got the nastiest 24 hour flu. I threw up 3 or 4 times in about a six hour span and had absolutely no appetite to enjoy my leftover Meatloaf. In fact my appetite was screwed up for about a week.Luckely my stepson stepped in to keep the meatloaf from going to waste.

Thanks for the tip HH,when I do get around to making it again I'll try your version.

Trampis wrote:I gotta say,about six hours after i started this thread I got the nastiest 24 hour flu. I threw up 3 or 4 times in about a six hour span and had absolutely no appetite to enjoy my leftover Meatloaf.

Let me guess, this "24 hour flu" wasn't actually diagnosed by a doctor?

Because I doubt a doctor would tell you that. Pretty rare influenza(in october) is going to be a "24 hour" variety.

Shit always cracks me up.

Uhm, let me guess again, Tramp...a few hours before that, you had just eaten leftovers out of your fridge?

Thought so.

You call it "24 hour flu," medical-types tend to call that "food poisoning." Which is a lot more common than people think. Yet, it's always dismissed as "24 hour flu." I guess it makes people feel better about eating past-their-prime, improperly reheated leftovers(not the only source of food poisoning, but the most common).

I was thinkin' the same thing. Virtually every case of "stomach flu" is from some foodborne virus or bacteria.

Viral Gastroenteritis

Good thing Tramp's stepson didn't come down with the same thing.

I got the flu on Friday and my stepson had it on the previous Monday(he threw up also along with diareha) and was out of school till Wednesday. The meatloaf was made on Thursday,so you Columbo types can look for another perp.

Well, that sounds reasonable to me.



I'll be going now.....but just one more thing that's got me a little confused....

Who said it was the meatloaf?

But hey, what do those doctors and statisticians know when they say "virtually all stomach flu is caused by foodborne pathogen"?

Nevermind the mindboggling number of documentary pieces done on the subject. I guess "stomach flu" is caused by being in proximity to Bigfoot or some shit. Don't know if anyone saw that piece on...whatever show I rarely watch, 60 Minutes maybe(???), where they knocked on random doors and asked to inspect refridgerators. They did cultures on leftovers that had been in the fridge longer than 12 hours, and virtually EVERY sample had foodborne pathogens capable of causing illness. Every single sample. I guess someonbe should call up those medical researchers who did the studies, and tell them "wrong dude -- that's influenza."

Tramp got the chance to educate himself a little bit, but instead chooses to poo-poo what's essentially a medical fact. I'd laugh, except a child is being victimized by his ignorance.

It's gotten worse for me as I've gotten older. I used to be quite the iron-gut. Now, if I eat any leftover poultry that hasn't been reheated to nuclear-reactor tempertaure, or if I eat any fast-food chicken, period...I'm one sick puppy.

Must just be a lot of "stomach flu" going around...you know, since infuenza outbreaks are so common in the non-winter months, and all.

Whats the word Im looking for Dins....Hypocondriac?

I get the flu,or whatever pathogen you think it is ,once every five or six years. Ill take throwing up once every five or six years.I can handle that.

And according to Sean Hannity,since Im a Republican my shit doesnt even stink!

Trampis wrote:I get the flu,or whatever pathogen you think it is ,once every five or six years. Ill take throwing up once every five or six years.I can handle that.

And when given a strong possibilty of the cause, you choose to ignore it and say "it's cool."

That's certainly right up there with the more deplorable examples of parenting one will ever hear.


"Hypocondriac"?


Actually, I'm the antithesis of a hypochondriac. I've been to a doctor once in almost 20 years, and that was because I had a major health problem, and I STILL waited it out, hoping it would go away on it's own.

But I don't go looking for problems, either. I stuck my finger in the flames once as a child, and that was enough to teach me not to do that anymore. Because that's what intelligent people do.

Fine example you are to a child.


Absolutely DEPLORABLE.

your ability to break new ground with your faggotry in every single post you make is astounding, dins.

So, if I supported feeding tainted food to children, that would make me hetero, like you?


Aren't YOU just clever?

Dinsdale wrote:It's gotten worse for me as I've gotten older. I used to be quite the iron-gut. Now, if I eat any leftover poultry that hasn't been reheated to nuclear-reactor tempertaure, or if I eat any fast-food chicken, period...I'm one sick puppy.

Must just be a lot of "stomach flu" going around...you know, since infuenza outbreaks are so common in the non-winter months, and all.

So if you cooked the chicken to 185°, thus supposedly killing the pathogens, cool the chicken, put it in the refrigerator, then where do the new pathogens come from? I have to tell you I eat a lot of chicken, and a good bit of it I eat cold right out of the refrigerator, and it’s never made me sick. Haven’t had any form of flu for a number of years now. Sorry, I think you’ve become a gastronomical pussy.

Goober McTuber wrote: Sorry, I think you’ve become a gastronomical pussy.

Pretty much. I still do alright with the booze, but cold poultry just kills me.

And as far as where it comes from...there's pathogens everywhere, dude. Lukewarm poultry is just a particularly attractive place for them to grow.

Don't get me wrong, I never used to have much problem, and I know people older than me that can throw down on 3-day old chicken with seemingly no ill effects. But I guess over the years, I done spent that particular antibody, or something.

Leftover/improperly handled poultry will get me probably 8 or 9 times out of 10. Too bad, since with the holidays coming, people will be shoving leftover turkey in my face like it's going out of style. And if it don't get nuked to a million degrees farenheit, I ain't eating it.

Dinsdale wrote:And as far as where it comes from...there's pathogens everywhere, dude.

‘Round these parts, we call ‘em Muslims.

Dinsdale wrote:Lukewarm poultry is just a particularly attractive place for them to grow.

Lukewarm and raw, or lukewarm and cooked? Leftovers go pretty quick from the table to the fridge, then get eaten cold. Loves me some cold fried chicken. And what about the chicken salad? Your heating that up too? Do you live in one of them bubbles?

Apologies for getting this thread back on track...

Here's my meatloaf recipe:

2 lbs ground beef
2 eggs
3/4 cup ketchup (plus some extra for the top)
3/4 cup Heinz 57 sauce
1 tsp granulated(or powder) garlic
1 tsp granulated(or powder) onion
2 tbsp dehydrated onion
1 tbsp dried parsley
1 tbsp italian seasoning
3/4 cup Progresso seasoned breadcrumbs

Put the ground beef in a mixing bowl. Add all items except the breadcrumbs to the bowl and mix with your hands. It should be the consistency of a wet meat paste. If it's not wet enough, add another tbsp or so of ketchup and Heinz 57. Once the mixture is well-combined, add the bread crumbs and mix with your hands. At this point, the meatloaf should be slightly more wet than just regular ground beef. If it's not, add an extra 1/4 cup of breadcrumbs. If it's too dry, add another tbsp of ketchup and Heinz 57.

Shape the meat mixture into a loaf in a rectangular baking pan. Cover the top with just enough ketchup to form a complete layer.

Bake in a 350 degree oven for 45 minutes to one hour, or until the internal temp reads 160 on a thermometer.

Most meatloaves that I've eaten have been bland, which I hate. The Heinz 57 and the ketchup in the mix give it a lot of flavor. Also, the dehydrated onion soaks up the juices from the meat as it cooks, otherwise those juices tend to just pool up at the base and burn.

Hope you like it!