Comments on: Meatloaf with Ginger Anise Seed Ketchup

By: Erin

Erin — Tue, 06 Oct 2009 19:11:42 +0000

Rainey, I am so glad you like it! Yes, the onions really are the icing on the cake.

Sam, Thank you, I hope you do! Welcome to The Endive Chronicles!!!

By: Sam@BingeNYC

Sam@BingeNYC — Tue, 06 Oct 2009 17:53:15 +0000

Oh my goodness, that ketchup sounds absurdly delicious. I’m starting to rethink my meatloaf aversion…

By: rainey

rainey — Sat, 03 Oct 2009 19:00:22 +0000

I am still enjoying the remnants of the meatloaf you inspired me to make. Hope everyone else is having a great time chowing down on those meatloaf sandwiches! The caramelized onions really added flavor and they’ll be in my future meatloaves whatever else I do or don’t add.

Claudia, I also used half pork and, since ground pork wasn’t available at my market, I also whirled some loins up in my food processor.

Debbie, big hugs and I hope you get to enjoy some painting and sewing soon. What a nice counterpoint to travel and sciences!

You know the person who’s inspired me — KIm McLean — is an Aussie, yes? And another inspiration is the author of this blog http://quiltsalott.blogspot.com/ who’s Aussie as well. A lot of brilliant needlework is coming from that part of the world.

By: Erin

Erin — Sat, 03 Oct 2009 14:27:45 +0000

Claudia, you know I’ve had it with a bit of pork and as wonderful as it was, and as much as I love pork, I’ve never been able to bring myself to add it to mine. I think it must be nostalgia.

Debbie, I have to have my sauce baked, though sometimes I will add it in halfway through instead of right at the off. I love the way the sauce caramelizes, especially around the edges. It is the reason I make meatloaf.

By: Debbie

Debbie — Sat, 03 Oct 2009 07:57:31 +0000

I too love meatloaf, but have not made it for years. Shall have to rectify that over the next few weeks. It would make a great lunch the day after and I shall need to take lunches to work. Have been puzzling over what to pack for myself and really should have read the blog.

Have never added ginger and anise, but always always always made my own tomato sauces to put on top. I do like to cook the loaf and add the sauce as a garnish afterwards though. Also tend to use whatever is on hand so it is never the same one twice….

Rainey, my Mum used to make her meatloaf your way. It was nice to have a crust all the way around. BTW, your applique is fabulous! Am looking forward to sewing and painting next year when I will have time on my hands.

By: Claudia

Claudia — Fri, 02 Oct 2009 02:04:38 +0000

Yes, I would be in that club. Though, the last time I made it, a light bulb went off in my head (the Aha kind) there was this one lone pork chop I needed to use, so I ground the meat and added it to the beef. Later, as we were wondering why this one was so much more … Thought to myself, that’s why so many of those old recipes add a bit of pork. As for oats, I usually add whatever’s on hand, left-over rice, bread, cold oatmeal, even some cooked pumpkin once.

By: Erin

Erin — Sun, 27 Sep 2009 22:32:13 +0000

Will do Rainey, and I hope you enjoy it. As a matter of fact I am a member of that club too, though I usually use ginger and anise seed no matter what. Sometimes I toss in a little mustard or go nuts-o on the Worcestershire and even do a kind of kitchen sink variation, it’s all in how I feel at the time.

By: rainey

rainey — Sun, 27 Sep 2009 21:45:14 +0000

Erin- I am imagining you enjoying a meatloaf sandwich as I rehydrate some porcinis in the pan I caramelized my onions in in preparation for making my own. I have never used caramelized onions in a meatloaf before but it’s genius.

I am also going to use oats as you suggest. I haven’t in years but it’s time again.

Does anyone else here belong to the I-never-make-meatloaf-the-same-way-twice club?

PS If you care to, please feel free to pass my e-mail addie onto Griffin. Then I could shoot him to some pix of the appliqué. Meanwhile, here’s a link to the kit that I’m using. Yes, using a kit is pathetic but I am so besotted with Kim McLean’s work and there’s no other way on the face of this green earth I’ll ever have anything so extraordinary. So I’m using a kit. http://www.gloriouscolor.com/userfiles/image/McLean/basket%20medallion%205.jpg

By: Erin

Erin — Sun, 27 Sep 2009 14:52:40 +0000

Griffin, Sounds like a good plan and I am sure the chicken meatloaf will turn out wonderfully for you. Oh, the onions should be browned first.

By: Erin

Erin — Sun, 27 Sep 2009 14:49:09 +0000

Rainey, I’ve never done one free form, I shall have to try it next time. Thanks lady!

Kim, If I were you I’d grill everyone who had ever had it and then attempt it from there, adjusting where necessary.

Jen, Right back at you! The shredded zucchini plays the role of the “moist maker” in the chicken meatloaf. It works beautifully.
I’ve never been there, but it sounds like a place I will have to check out. Oh my, there are a lot of places I need to check out.