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Post by mckenzygirl on Sept 29, 2008 8:51:22 GMT 9.5
1 lb. Ground beef 1 Pkg. (6 oz.) Stove Top Stuffing Mix 1C. Water 3/4 C. Cheddar Cheese ~*~Add Ins~*~ Mix together first. #1. 1 tsp. Garlic Powder & 3/4 C. BBQ Sauce Or #2. 1 tsp. Italian Seasoning & 3/4 C. Spaghetti Sauce Or #3 2 tsp.Chili Powder 3/4 C. Thick and chunky Salsa Or My own add in: #4 3/4 C. Ketchup, 1/4 C. Brown Sugar, A squirt of Mustard, and 1 tsp. nutmeg. Mix meat, stuffing mix,water, and one of the four add ins. Use a muffin pan, and make small meatballs to fit the muffin cup in the pan. Then make an indentation in center of meatloaf and fill with more add ins. Bake for 30 mins. at 375 F oven. At the end of the cooking time sprinkle with cheddar cheese and bake another 5 mins. or until cheese melts. Enjoy! I make these up and make extra and freeze them. Then we use them for lunches. Or another good meal is take the mimi meatloaf, and inclose it in a puff pastry and bake till puff pastry is golden brown. Yummy!
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Post by gypho on Sept 29, 2008 11:40:48 GMT 9.5
Cool!
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Post by Deleted on Oct 11, 2008 9:31:08 GMT 9.5
Thanks I will try this
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Post by Chips on Oct 13, 2008 9:03:10 GMT 9.5
Interesting to read your recipe Kenzy.
The Nutmeg comes in two parts.
The inner spice is Nutmeg itself while the outer part is Mace.
The Poms use Mace for addition to meats, such as ground beef, sausages, preparation of cold meats such as haslet and a variety of other things.
I've taken to using ground mace after viewing recipes from an old British Army Cookbook.
Just a thought.
Description
Both Mace and Nutmeg are derived from the fruit of the same tree, Myristica fragrans. Mace is the thin, bright red aril or lace-like covering over the shell of the Nutmeg. Its flavor is similar to Nutmeg but more delicate.
Uses
Mace is used in soups, cream sauces, lamb, chicken, potted meats, cheeses, stuffing, sausages, puddings, ketchup, baked goods, and donuts. It is used in French, English, Asian, West Indian, and Indian cuisines, and the spice blends garam masala, curry, and rendang.
Origins
The primary source of Mace is Indonesia. Historically, Mace originating from the East Indies has been considered premium due to its bold orange color, rich flavor and high volatile oil content. Mace produced in the West Indies is yellowish in color and has a milder flavor.
Folklore
Until the 18th Century, the world's only source of Mace and Nutmeg was the area known as Indonesia. When the Dutch took control of this area, Mace and Nutmeg were among the richest prizes. Knowing these spices did not grow elsewhere, they proceeded to establish one of the tightest monopolies the world has ever known. There is a legend that it was a Frenchman who started the erosion of Dutch control by smuggling seedlings out of the East Indies. True or not, it is a fact that a series of transplantings did occur and a number of other areas began producing these spices.
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Post by mckenzygirl on Oct 14, 2008 9:04:43 GMT 9.5
That is very interesting what you posted Mr. Chips! My own version Is from another recipe that my great Auntie used. She is 100% Irish. But her meatloaf is oh so good!
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