Comments on: Killer Meatloaf

By: Amanda

Amanda — Wed, 06 Jul 2011 22:30:00 +0000

Re: Peeling eggs. I’ve found that the important factor is chilly water — even ice-water — once the egg is done. It doesn’t matter what the age of the egg as long as it is plunged in cold water: then it is easy to peel. Of course, lots of people don’t want cool eggs for breakfast and that’s why they use egg-cups and dig out with a spoon or poach the eggs instead (no peeling in either case).

By: Isapink

Isapink — Tue, 26 Apr 2011 01:08:00 +0000

grait recipe. easy to make. my family loved it. but i made some changes in the recipe. I put regular mustard instead of powder and i also didn’t roll the meatloaf, just divide it in half the meatloaf mixture, put the eggs in the middle across , put the second part of the mixture, and baked it . came out perfect.

By: Waerf

Waerf — Thu, 07 Apr 2011 07:37:00 +0000

Охуеть Митлоф

By: Fwmosher

Fwmosher — Fri, 28 Jan 2011 23:23:00 +0000

This is very similar to the Filipino meatloaf “Embutido” except for the spices, and the fact that when they roll it, they include a hotdog along with the whole egg. Great recipe, will try very soon.

By: Leftover Fridays: Pigs and Blog Love for No Recipes | Cooking Momofuku at home - Momofuku for two

Fri, 26 Mar 2010 16:49:58 +0000

[...] out these posts for inspiration: Chicken Coconut Rice, Kimchi Pork Belly Pizza and Killer Meatloaf. [No [...]

By: excessive sweat

excessive sweat — Sat, 14 Nov 2009 19:53:10 +0000

Anyone know how I easily could get rid of my Hyperhidrosis?

By: excessive sweat

excessive sweat — Sat, 14 Nov 2009 19:53:00 +0000

Anyone know how I easily could get rid of my Hyperhidrosis?

By: Mama Bird

Mama Bird — Tue, 11 Aug 2009 21:57:33 +0000

I can answer your question about the eggs!

Eggs peel more easily when they are older because they slowly evaporate moisture through their porous shell, making the volume inside shrink over time. This is normal, and an important aspect of the chick developing healthy if the egg is fertilized and incubated. (I know, who would have guessed??)

If you don’t have any 1-2 week aged eggs or just like fresh ones, something else that can help is getting the boiled eggs really cool before peeling them. The colder the better, short of freezing which might damage the texture. (Does it?) This will also cause the insides to shrink away from the shell a bit, making it easier to peel.

Thanks so much for sharing this recipe! I’m going shopping for the ingredients right now to try it out! It looks amazing, and my daughter will go nuts!

By: Mama Bird

Mama Bird — Tue, 11 Aug 2009 21:57:00 +0000

I can answer your question about the eggs!

Thanks so much for sharing this recipe! I’m going shopping for the ingredients right now to try it out! It looks amazing, and my daughter will go nuts!

By: Meatloaf & Mashed Potatoes | The Crepes of Wrath

Meatloaf & Mashed Potatoes | The Crepes of Wrath — Fri, 19 Jun 2009 05:07:41 +0000

[...] Meatloaf from No Recipes (click this link to see what this should actually look [...]

By: Pasta Fazool | [ No Recipes ]

Pasta Fazool | [ No Recipes ] — Sun, 29 Mar 2009 01:13:00 +0000

[...] added some Parmesan rind to impart its nutty flavour into the stock. 3″ block of leftover meatloaf, 1/2 lbs Italian sausage, or 4 strips of bacon [...]

By: No Recipes vol. 8 | [ No Recipes ]

No Recipes vol. 8 | [ No Recipes ] — Mon, 12 Jan 2009 17:51:45 +0000

[...] Meatloaf with Tomato Onion Sauce – This is my artery clogging killer meatloaf which I make about once a year when the calorie burning cold weather can (almost) justify it. This go around, I skipped the brown sugar glaze in favor of a tomato onion sauce. To make, just thoroughly caramelize an onion, add one part chopped tomatoes (I like Pomi brand), one part beef stock, a spoonful of demi-glace, a spoonful of honey, some paprika, mustard seed, salt and pepper. [...]

By: Columbus Foodie » Blog Archive » Bookmarked Recipes: Killer Meatloaf

Columbus Foodie » Blog Archive » Bookmarked Recipes: Killer Meatloaf — Mon, 04 Aug 2008 06:52:20 +0000

[...] this week’s edition of Bookmarked Recipes, I picked a recipe from the blog [No Recipes] for Killer Meatloaf that caught my eye while reading my feeds. You’ll see why in a second. While this may look [...]

By: The Crepes of Wrath

The Crepes of Wrath — Sat, 12 Jul 2008 18:31:12 +0000

[...] Meatloaf from No Recipes (click this link to see what this should actually look [...]

By: Marc

Marc — Sun, 22 Jun 2008 23:49:57 +0000

Oooo great idea Piercival! Balsamic vinegar is my “secret” ingredient in my paella. I’m gonna try it in meatloaf next time.