Comments for Our Life in Food

Comment on Hurricanes by Tide and Thyme » Hurricanes

Tide and Thyme » Hurricanes — Fri, 24 Feb 2012 14:08:06 +0000

[...] Source: adapted from Our Life In Food [...]

Comment on Beef, Pork, and Bacon Meatloaf by Carrie

Carrie — Wed, 22 Feb 2012 17:25:45 +0000

Thanks for all of the tips, Kim – they all sound like great ideas. I’ll try some of them out next time! And good call on the meat thermometer….that really is the best way to do it!

Comment on Beef, Pork, and Bacon Meatloaf by Kim Burak

Kim Burak — Wed, 22 Feb 2012 15:39:09 +0000

I have always pureed 1 onion and added it raw to the meat mixture as well as 1-2 finely grated carrots, raw also. Then I have found that I don’t need any bread crumbs, flour or eggs to bind it together. Also a trick I’ve learned is to use a sheet pan with sides cover with parchment paper. Cooks evenly and doesn’t sit in any grease. And most important do not time it…use a meat thermometer so you’ll never over-cook it & dry it out. It comes out super moist & yummy.

Comment on Beef, Pork, and Bacon Meatloaf by Carrie

Carrie — Wed, 22 Feb 2012 13:57:56 +0000

I love the sound of Spanish, Irish, or Chinese-style meatloaf! Experimenting in the kitchen like that is one of my favorite things about cooking! Very interesting with the gelatine….I’ve never heard of such a thing!

Comment on Beef, Pork, and Bacon Meatloaf by NANC

NANC — Wed, 22 Feb 2012 13:13:24 +0000

Hi Carrie! I love recreating meatloaf and switching up the plain old with spanish, irish or even chinese flair (to name a few). I did some research a couple Months ago trying to find a way to NOT use breadcrumbs, and I used a technique I read about, which was to use unflavored gelatine powder. It worked and the meatloaf (1LB of meat) was still tender! You only need 1/2 to 1 Teaspoon. It blew me away that it held the meatloaf together Perfectly. I first tried it on meatballs using 1/2 Teaspoon for a 1lb of Meat, and that worked out well too. It’s amazing what you can find online!

Comment on Beef, Pork, and Bacon Meatloaf by Carrie

Carrie — Tue, 21 Feb 2012 18:48:51 +0000

I’m so glad to hear it! Just writing up this post made me want to make this again, too. It’s one of my very favorite comfort meals!

Comment on Beef, Pork, and Bacon Meatloaf by ziabaki

ziabaki — Tue, 21 Feb 2012 18:30:13 +0000

I cannot possibly express my deep and joyful glee in seeing this recipe. I am also having to clean up the keyboard to as I am drooling. (I’m also near the time I get to break my 24 hour fast!!) I love meatloaf and haven’t even tried to make it for a while. Yippeee! I will be making this, maybe tonight>>>>> Thanks again for your wonderful ideas.

Comment on (Rice-Free) Jambalaya by Food Gawking Fat Tuesday |

Food Gawking Fat Tuesday | — Tue, 21 Feb 2012 16:41:54 +0000

[...] Rice-free Jambalaya [...]

Comment on Beef, Pork, and Bacon Meatloaf by Carrie

Carrie — Tue, 21 Feb 2012 16:40:44 +0000

Thanks, Connie! I love using either coconut flour or almond meal as a low carb flour substitute. I’ve found that they both work really well. Your addition of the finely ground tea is really intriguing – I never would have thought to do something like that!

Comment on Beef, Pork, and Bacon Meatloaf by chefconnie

chefconnie — Tue, 21 Feb 2012 16:34:40 +0000

That sounds wonderful. I keep reading recipes that are low carb with coconut flour. I think I need to pick some up. I also add finely ground (in spice grinder) Lapsang Souchong Tea (smoked) and it adds a nice smokey flavor to meatloaf.