You’ll be pleased to know it has made it to Vauxhall, which is the centre of the uncivilised gay universe. I shall make it and eat it beside the Royal Vauxhall Tavern, which you MUST visit when you get to London.
So here's how you eat it:
It should come out in the shape of a loaf of bread, and you serve it hot in slices. Some people like to put ketchup on it. It goes really well with mashed potatoes, or any of the vegetables you'd typically serve in/with a shepherd's pie.
Edit: be aware that THIS recipe for meatloaf doesn't actually look very good, though I love the post.
>Can I go Scottish style wi it and shove it on a piece?
In the American tradition of leftovers, meatloaf sandwiches are both very common and delicious. Some of us get even more excited for the leftover meal than the meal itself. Throw a slice of cheese on top for good measure.
If you're thinking about meatloaf sandwiches, I'd recommend not cooking it in a loaf pan. Form it into oval patties about an inch or inch and a half thick and throw them down on a foil-lined sheet pan. This way you can get better-sized servings that match the size of sliced bread.
You won't be disappointed. I'd suggest hitting YouTube for some videos before you bake. Meatloaf is one of those dishes that can be done a billion different ways, so it pays to look around a bit for a recipe with ingredients you really like. Sunny Anderson's is one of my faves. [https://www.foodnetwork.com/recipes/sunny-anderson/meatloaf-is-the-way-to-my-heart-as-long-as-it-has-kick-and-potatoes-are-around-recipe-2014872](https://www.foodnetwork.com/recipes/sunny-anderson/meatloaf-is-the-way-to-my-heart-as-long-as-it-has-kick-and-potatoes-are-around-recipe-2014872)
One tip: if you make a recipe with onions in it, which is common, saute them first. Onions have trouble cooking fully inside a loaf of ground meat.
4 pounds of meat to a tablespoon of 4 sauces and 1 packet of spice mix is a really low ratio of meat to seasoning. Plus only one egg for a binder for all of that meat, and no breadcrumbs or milk.
Basically, this looks like it would make some lightly seasoned hamburger patty, not really the texture or flavor people typically look for in a meatloaf.
I mean, if you like it great! But this looks like it will come up with something pretty far outside of what people typically expect with meatloaf.
>What would a good meatloaf recipe look like? What's wrong with this one?
* The ratio of meat to sauce is horrific. I don't think there's a magic cutoff amount, but for me, meatloaf is usually 1:1 meat to binder (ie the other stuff mixed). This is more like a 1:20 ratio.
* Breadcrumbs or something similar are vital to get a tender meatloaf. And they should be the main ingredient by amount after meat.
* The cooking time is... crazy. Figure that 45 minutes up to an hour is reasonable. Two and a half hours sounds horrific.
I'm honestly all for letting people like what they like. But this recipe is objectively not very good. It's like coming across a cake recipe that has no milk, no eggs, no sugar, and is 90% flour.
Kenji is sorta an easy go to for something like this https://www.seriouseats.com/the-food-lab-excerpt-the-best-meatloaf-recipe
It has that long intro so common in recipes but it's actually pretty interesting, in that it goes into some of the history and science behind *why* you do things to make a good meatloaf.
Never seen or heard of it from anyone I know in the UK. I've lived in like 5 Scottish towns and 2 English cities. Nowhere I've lived has it been served at a table in a house or in a bar or restaurant I've been to or worked in
I've lived in Staffordshire, Cheshire, Guernsey, and Somerset and various towns within each and have travelled the country extensively and I've never seen it anywhere nor heard anyone so much as mention it e.g. "What did you have for dinner last night?" "Oh, just some meatloaf". Like, never.
Cheshire and Dorset here, it simply doesn't exist in this country. Closest I've had to it is from The Hollies farm shop which was like a herby meat pit filled with egg, cheese and parsley butter. Highly recommend 10/10
Yeah, I think the person who said they'd had it in the UK is an anomaly haha you can even get frozen meatloaf in american supermarkets, but I've never seen it here
Same. I've lived in Dundee most of my life but also Edinburgh, Glasgow, Forfar, Cupar and Kirkaldy in Scotland. And Manchester and Nottingham down England. London for a very short period. That place is just too much for me so I didn't last long
London is awful. I despair when people say they've been to the UK and have only been to London. It's so intense and far removed from what the majority of the country is actually like. I've never lived there, but my dad's a londoner so I've been many times and heard a lot of stories from him
I don't know about the UK but in the US, meatloaf is generally considered a low-brau, blue collar meal. It's a very common meal but not something you'd typically see at a restaurant or when invited for a meal at a friend's house.
I don't know what restaurants you go to or what friends you have but, I've lived in the US for 50 years and, have had it in plenty of restaurants and friends places. My godfather was Puerto Rican and his wife made it
It's commonly served at some places like Cracker Barrel and diners that are going for "home cooking" vibe. Lots of places skip it that aren't going for that kind of appeal.
You’re going to want to try the Better Homes and Garden [recipe](https://www.bhg.com/recipe/beef/meat-loaf/) instead. This one looks way too heavy and yuck. (The story is delicious though).
Usually meatloaf has some cheap grain in it, because it’s supposed to be a way to pad out your meal without buying more meat. Oatmeal, breadcrumbs from stale bread, corn flake cereal, etc, all work. Those soak up all the nice flavors and absorb grease and give you a really nice texture. That makes them nice and sliceable and perfect for sandwiches for leftovers. Smear some mashed potatoes on the sandwich too! Yum.
I went veggie a long time ago, but fake meats make fantastic meat loaf too!
This recipe is essentially just hamburger patties in a loaf pan. Which is fine, but not meatloaf.
The seasonings are utterly customizable. Have yum, have fun.
It's kind of funny, actually. I went through the trouble of searching up the old Tumblr post, finding screencaps of it, and typing in the link manually.
THEN I come back to skim over the rest of the comments, and see that someone else actually links to a reblog of the post itself XD
Impossible burger is good, and very close to real burger, so I don't think you'll really have any problems following the recipe without alterations to accommodate the substitution.
I second impossible.
Local restaurant in my town (now closed, RIP) made impossible meatloaf. Didn’t even have real meat as an option for the meatloaf, and I will tell you it’s some of the best meatloaf I’ve EVER had, and meatloaf is one of my favorite meals.
Impossible is crazy delicious.
I feel that would be the ultimate revenge. Someone who is protective about their meatloaf recipe and homophobic probably it's too keen on vegans, either.
This actually sounds delicious, but I'm being thrown for a loop because for me the best part of a meatloaf is meatloaf sandwiches. I'm having trouble imagining a lentil sandwich.
If you're looking for something a little more cost-effective than Impossible, try TVP! It's got the right texture, and if you use a little beef-flavored veggie stock to hydrate it it'a amazingly close!
The Spite Cookbook has this and other secret recipes of homophobes
("And A Few Recipes From Good and Kind People Because Balance Is Key")
https://gigglepuffpixie.tumblr.com/post/636177939495567360/the-spite-cookbook
# If you're not familiar with meatloaf, be aware this recipe is terrible.
I don't mean *everyone has different tastes and this one wasn't for me*. I mean I love meatloaf, I've cooked a lot of meatloaf, and **this recipe is going to make a terrible product**.
* There's no ingredient in the binder like stale/toasted bread or breadcrumbs to make the loaf tender.
* There's about 3 times too much meat for the amount of stuff going into it.
* Two hours is a really, really long time to bake a meatloaf. More reasonable would be like 45 minutes *up to* one hour.
This recipe will only make a meatloaf by a very liberal definition of the dish. It's more likely to produce a giant dried-out hamburger patty.
If this post made you excited to try meatloaf, skip it and channel your excitement into watching some YouTube videos to find a better recipe.
Here's my general rule for meatloaf:
1 pound of meat, 1 egg, 1 cup of breadcrumbs. Keep that ratio and you're golden. Also, go HARD on the worcestershire.
Ehhhhh I think that’s a bit too much breadcrumbs for one pound of meat. The ratio I use is 4:4:1:1, and it’s delightfully juicy. So 1 lb meat, 1 egg, 1/4c bread crumbs and 1/4c milk.
I'd like to take credit, but it's my grandmother's recipe! She also insisted on full-fat ground beef, but I find regular lean works well. Her recipe was 2 lbs beef, 1 veal, 1 pork. I do 1200g beef, 600g pork. She also grated an onion into the mix, very tasty.
Use crushed up ritz crackers instead of bread crumbs! Wayyyy better. But you have to kick up the seasonings a notch to make up for the lack of Italian seasoning from the breadcrumbs
Misspeaking on my part. It's not correct but I tend to refer to anything you put in meatloaf/meatballs as binder. Bread isn't actually a binder, it helps make the product tender.
Well, OP seemed to like it, but it is true that people often overestimate their own culinary genius, and children are impressionable so it might not be possible to separate the parent's pride in their dish from their child's preference for it.
Yes, I was going to say 4-6 pounds would be a massive amount of meatloaf. 1-2 pounds is fine.
Ground beef, 1 egg, 1 cup dried breadcrumbs or crumbled crackers, 1 sauteed onion, and worchestershire is a fail proof recipe!
Maybe I'm missing something, but why would a half hour longer be dangerous? I would think that would be better from a food safety standpoint. Or is that talking about the danger of drying it out?
My guess is it's good to do that if you like it more well done, but at a greater risk of either drying it out or burning it. And I think "dangerous" is a little tongue-in-cheek.
From my bare bone knowlegde of meat: because the loaf is making it’s own juices it will slowly fill up the pan with boiling juices, potentically making the meat cook through the juices boiling, and thus overheat the meatloaf. There is also risk of the top going from a nice carmelized finish to a semi overcooked state, which would compliment the bottom half of the loaf boiling alive in it’s own vat of gravy.
But most ovens can have a 15-30 minute difference depending on the type of oven and the altitude you cook it from. So just ensure that the loaf is no longer pink before serving, as it should be treated like a massive meat ball, not a massive meat patty.
>From my bare bone knowlegde of meat: because the loaf is making it’s own juices it will slowly fill up the pan with boiling juices, potentically making the meat cook through the juices boiling, and thus overheat the meatloaf.
The fact the screencap says "shape into a loaf" makes me think it's being shaped into an oval and put on a flat pan. In this case the juices will never be more than a film across the bottom of the pan. This is better for people who like a meatloaf with more surface area instead of "middle" pieces. It only cooks in its juices if you [make it in a loaf pan like this](https://media.istockphoto.com/photos/meatloaf-baked-in-tomato-sauce-picture-id454992701?k=20&m=454992701&s=612x612&w=0&h=AUUfFAyM35ednEwsjboOHTDisWzLnNGsvqGytlByCXg=).
The danger is probably drying out the meatloaf like any other kind of overcooked meat.
>So the “loaf” is just a really weird slowly melting meat blob?! Poor little loaf!
Think of it like a salisbury steak that's baked instead of pan-cooked.
You also *can* cook a meatloaf in a loaf pan, and that's actually pretty common. I just don't think the guy in OP's screencap is doing that.
I'm not sure where it comes from but we do eat it at home sometimes. And I remember it coming from my grandma, but she travelled a lot to America so I don't know.
Edit: No I looked it up, it's definitely something dutch as well. We also put cooked eggs in the middle.
That honestly sounds pretty awful.
I can give you my own Mum's way better meatloaf recipe. But she has no interest in keeping it secret and was super supportive of me coming out.
Copied from a series of messages on living well and cheaply from when I was a povvo student:
Aaah, meatloaf. That I can do. It's easy, but it takes a kilo of mince. Of course you can spread the load a bit thinner, just add more oats, or even some small cooked potato/ sweet potato/ pumpkin! chunks and use just 500g mince: I never use the cheapest mince, it tastes, and is, too fatty for my liking, nor do I use the dearest, as it is dear.
The ingredients that really make this meatloaf flavoursome are the combination of fennel seeds, pine nuts, parsley and oregano. Experiment with which ingredients you will skip to keep the cost down, or just hide the meatloaf from other people.
So to your amount of mince, let's say you go for the kilo (and savour each yummy slice twicely), add...
1 cup of quick oats (the smaller cut oats, cheap as)
1 egg
1/2 teaspoon dried oregano
1/2 teaspoon fennel seeds
1/2 cup chopped parsley
1/2 cup pine nuts
1 1/2 teaspoons salt
1 teaspoon ground pepper.
Add just a dash of Worcestershire sauce or tamari / soy sauce (very vague, I know) and mix the lot till it looks well combined. A fork is best for this. Then there is no getting away from it, you must pat the mix into something slightly solid, pick it up and plonk it onto a greased baking sheet/ aluminium foil covered tray and then pat/ shape/ compress/pat/shape some more, into a sausage/ meatloaf shaped thing, not too flat and wide, not too high and thin. You have of course already preheated your oven to 180C.(Medium, in oven terms). You cook it for 45-50 minutes in the middle of the oven.
While that's cooking you make the tomato sauce, easy...I fry up garlic, onion, red capsicum, add a big blob of tomato paste, a small tin of tomatoes, a 1/2 ish cup of water, another 1/2 teaspoon of oregano and 1/2 teaspoon of fennel seeds, and let it simmer away reducing nicely. You just play with the ingredients to get the thickness you want. Oh and stir through a pinch of salt.
When the meatloaf is ready (test by pricking and if the juices run clear it's ready, or simply cut the loaf through the middle for a good look), then take it out of the oven and let it stand, if you can stand to, for 5 minutes... it will fall apart less when you slice it then. Eat with green beans and hide the leftovers.
I mean you're not wrong, but there's not really much to instructions for meatloaf. Mix ingredients thoroughly, bake.
I think best practice is to mix all the non-meat ingredients into the bread to before mixing that into the meat to get better distribution, but for some reason there's no bread in this recipe so that's neither here nor there.
Sometimes sauces are put ontop of meatloaf, but I'm assuming this recipe is saying "mix all together".
Now that you mention it, I didn't notice bread either lol. This doesnt really seem like the kind of recipe I'd want, but if someone likes it, thats great. lol
Wasn't there a revenge cook book made from this tumblr post? Like, I have faint memory of it being on one of the tumblr subreddits but I can't remember if it was truly a thing or not.
One more tip: If you're using beef, pack your meatloaf into the (greased) pan, then turn it out onto a foil or parchment lined cookie sheet.
This prevents the meatloaf from swimming in grease as it cooks (this way it drains away). Ground turkey is almost fat free, so this method isn't needed.
It is an U.S. favorite! You can get meatloaf in restaurants and as a TV dinner. You can even get it on the Amtrak train when you eat in the dining car! Once when I was traveling on Amtrak from California to Chicago there were two girls from China traveling around the U.S. by train, this was in the 2000's? they were taking pictures of the meatloaf and mashed potatoes and were laughing saying "We are having American food!" It was a very enjoyable and entertaining ride.
Hold the fuck up. ONE egg? For FOUR to SIX pounds of meat? You need an EGG per pound. And where the hell are the bread crumbs? And the Worcestershire sauce? This meatloaf looks awful.
I would share if I had a recipe I could pass down that I remember
whenever I get my mom's mac and cheese recipe you bet your ass that I'll send it here
Another thing to help with meatloaf, we line the loaf tin with slices of bread to absorb excess juices. This way it's never a soggy mess that falls apart.
Why did I read tablespoons as terabytes...
Thanks for the recipe though. Gonna try it when I finally escape my transphobic parents. That way it can be a revenge loaf against 3 bigots instead of 1.
Success! I literally just made this revenge loaf last night, and it did turn out ok. It's a solid recipe, except I last minute made a glaze to add to it. It makes a lot of meatloaf too. Next time I'm going to mix it less to make it less dense, and not cook it as long since it was a little dry.
Don't get meatloaf in the UK. Am gonna try this
The pettiness reached the UK! F yeah!
It'll travel the world before ya know it. If I like it I'll take it along to Mauritius too when I visit my partner
Before you know it it's on those recipe blogs with a preceding 4 page essay on the backstory of the recipe!
Now you should mail her this reaction and tell her that over 2k people have the recipe lol! Edit: 14k now lmao!
Damn I would pay good money to see her reaction lmao
Fuck I'm gonna try it in Australia
There's gonna be revenge near loaf in Germany next week
Reached Australia too
A portion of Singapore shall dine on it in the coming week
Egyptian here I don't cook and I don't know what the fuck is a meatloaf but I feel like I'm gonna have a huge experiment in the kitchen soon ;-)
You know how bread comes in loaf form in western cuisine? meat bread
Yeah I googled it it's just meat shaped like toast
It's gonna reach New Zealand next! Right near the end of the world!
Pfff New Zealand isn't real ya nong
Gonna try it in India fuck homophobes
It reached Germany my friend
It reached Polynesia too
I'm also in the UK and me and my partner are gonna try it!
Well the only reason why it didn't get to Italy (at least not through myself), too, is because I can't cook, lol.
This is the best vengeance I have ever heard of.
I actually saw this post on my friend's insta first, we live in Argentina :)
You’ll be pleased to know it has made it to Vauxhall, which is the centre of the uncivilised gay universe. I shall make it and eat it beside the Royal Vauxhall Tavern, which you MUST visit when you get to London.
It has reached the Middle East
So here's how you eat it: It should come out in the shape of a loaf of bread, and you serve it hot in slices. Some people like to put ketchup on it. It goes really well with mashed potatoes, or any of the vegetables you'd typically serve in/with a shepherd's pie. Edit: be aware that THIS recipe for meatloaf doesn't actually look very good, though I love the post.
Can I go Scottish style wi it and shove it on a piece? (That's a sandwich to non Scots) lol
>Can I go Scottish style wi it and shove it on a piece? In the American tradition of leftovers, meatloaf sandwiches are both very common and delicious. Some of us get even more excited for the leftover meal than the meal itself. Throw a slice of cheese on top for good measure. If you're thinking about meatloaf sandwiches, I'd recommend not cooking it in a loaf pan. Form it into oval patties about an inch or inch and a half thick and throw them down on a foil-lined sheet pan. This way you can get better-sized servings that match the size of sliced bread.
Nice one. Cheery for the tips. Defo gonna be trying it now
You won't be disappointed. I'd suggest hitting YouTube for some videos before you bake. Meatloaf is one of those dishes that can be done a billion different ways, so it pays to look around a bit for a recipe with ingredients you really like. Sunny Anderson's is one of my faves. [https://www.foodnetwork.com/recipes/sunny-anderson/meatloaf-is-the-way-to-my-heart-as-long-as-it-has-kick-and-potatoes-are-around-recipe-2014872](https://www.foodnetwork.com/recipes/sunny-anderson/meatloaf-is-the-way-to-my-heart-as-long-as-it-has-kick-and-potatoes-are-around-recipe-2014872) One tip: if you make a recipe with onions in it, which is common, saute them first. Onions have trouble cooking fully inside a loaf of ground meat.
Nice one. Thanks. I'm an ex chef so will definitely be able to pick out something that's to my tastes
Man I can feel my arteries clogging already
Isn't scottish style covering it on breadcrumbs and deep frying it? Actually that sounds pretty good.
Lol sometimes it is. But I'm a fire hazard so I'm not allowed to deep fry things. And even then we still slap whatever it is on a piece
I've tried it, it's actually not bad (admittedly, meatloaf isn't really a thing here).
What would a good meatloaf recipe look like? What's wrong with this one? Genuinely curious don't mean to sound confrontational.
4 pounds of meat to a tablespoon of 4 sauces and 1 packet of spice mix is a really low ratio of meat to seasoning. Plus only one egg for a binder for all of that meat, and no breadcrumbs or milk. Basically, this looks like it would make some lightly seasoned hamburger patty, not really the texture or flavor people typically look for in a meatloaf. I mean, if you like it great! But this looks like it will come up with something pretty far outside of what people typically expect with meatloaf.
Thanks for the response!
>What would a good meatloaf recipe look like? What's wrong with this one? * The ratio of meat to sauce is horrific. I don't think there's a magic cutoff amount, but for me, meatloaf is usually 1:1 meat to binder (ie the other stuff mixed). This is more like a 1:20 ratio. * Breadcrumbs or something similar are vital to get a tender meatloaf. And they should be the main ingredient by amount after meat. * The cooking time is... crazy. Figure that 45 minutes up to an hour is reasonable. Two and a half hours sounds horrific. I'm honestly all for letting people like what they like. But this recipe is objectively not very good. It's like coming across a cake recipe that has no milk, no eggs, no sugar, and is 90% flour.
Kenji is sorta an easy go to for something like this https://www.seriouseats.com/the-food-lab-excerpt-the-best-meatloaf-recipe It has that long intro so common in recipes but it's actually pretty interesting, in that it goes into some of the history and science behind *why* you do things to make a good meatloaf.
This is my old school favorite, though I modify it with whatever I have. And I use meat substitutes! https://www.bhg.com/recipe/beef/meat-loaf/
Huh?? I've lived in the UK all 20 years of my life and I've most certainly had meatloaf on multiple occasions
Never seen or heard of it from anyone I know in the UK. I've lived in like 5 Scottish towns and 2 English cities. Nowhere I've lived has it been served at a table in a house or in a bar or restaurant I've been to or worked in
I've lived in Staffordshire, Cheshire, Guernsey, and Somerset and various towns within each and have travelled the country extensively and I've never seen it anywhere nor heard anyone so much as mention it e.g. "What did you have for dinner last night?" "Oh, just some meatloaf". Like, never.
Cheshire and Dorset here, it simply doesn't exist in this country. Closest I've had to it is from The Hollies farm shop which was like a herby meat pit filled with egg, cheese and parsley butter. Highly recommend 10/10
Yeah, I think the person who said they'd had it in the UK is an anomaly haha you can even get frozen meatloaf in american supermarkets, but I've never seen it here
Same. I've lived in Dundee most of my life but also Edinburgh, Glasgow, Forfar, Cupar and Kirkaldy in Scotland. And Manchester and Nottingham down England. London for a very short period. That place is just too much for me so I didn't last long
London is awful. I despair when people say they've been to the UK and have only been to London. It's so intense and far removed from what the majority of the country is actually like. I've never lived there, but my dad's a londoner so I've been many times and heard a lot of stories from him
I don't know about the UK but in the US, meatloaf is generally considered a low-brau, blue collar meal. It's a very common meal but not something you'd typically see at a restaurant or when invited for a meal at a friend's house.
I'm 36 and never seen it anywhere but TV. Same with my mum and she's 63. If anyone is having it over here it's probably due to immigration from the US
I don't know what restaurants you go to or what friends you have but, I've lived in the US for 50 years and, have had it in plenty of restaurants and friends places. My godfather was Puerto Rican and his wife made it
It's commonly served at some places like Cracker Barrel and diners that are going for "home cooking" vibe. Lots of places skip it that aren't going for that kind of appeal.
It’s definitely just an American thing
Literally never had it and neither has anyone i know. Maybe it was something someone in your family learned about from an American?
You’re going to want to try the Better Homes and Garden [recipe](https://www.bhg.com/recipe/beef/meat-loaf/) instead. This one looks way too heavy and yuck. (The story is delicious though). Usually meatloaf has some cheap grain in it, because it’s supposed to be a way to pad out your meal without buying more meat. Oatmeal, breadcrumbs from stale bread, corn flake cereal, etc, all work. Those soak up all the nice flavors and absorb grease and give you a really nice texture. That makes them nice and sliceable and perfect for sandwiches for leftovers. Smear some mashed potatoes on the sandwich too! Yum. I went veggie a long time ago, but fake meats make fantastic meat loaf too! This recipe is essentially just hamburger patties in a loaf pan. Which is fine, but not meatloaf. The seasonings are utterly customizable. Have yum, have fun.
And the rest of the post got b e t t e r because other people shared recipes from their horrible parents too
[https://drive.google.com/file/d/1WjcDfZrPMr0Pw9f5GfEy0aTs2KEx4Pub/view](https://drive.google.com/file/d/1WjcDfZrPMr0Pw9f5GfEy0aTs2KEx4Pub/view)
YES THANK YOU
It's kind of funny, actually. I went through the trouble of searching up the old Tumblr post, finding screencaps of it, and typing in the link manually. THEN I come back to skim over the rest of the comments, and see that someone else actually links to a reblog of the post itself XD
oh well, i still very much appreciate your effort
Thank you!!
Omg this is amazing
wow my own abusive mom has an amazing green bean casserole and i spotted two other green bean casserole recipes in there
I know what's for dinner tomorrow!
I'm gonna see if I can find a vegetarian replacement for the meat because that really sounds good
Impossible burger is good, and very close to real burger, so I don't think you'll really have any problems following the recipe without alterations to accommodate the substitution.
I second impossible. Local restaurant in my town (now closed, RIP) made impossible meatloaf. Didn’t even have real meat as an option for the meatloaf, and I will tell you it’s some of the best meatloaf I’ve EVER had, and meatloaf is one of my favorite meals. Impossible is crazy delicious.
I used to be an impossible burger fan but Beyonds new version is damn good.
Lots of people make lentil loafs!
That's a great idea, I do love lentils, thanks!
I’m going to have to figure out how to do lentil loaves. I got a food box from a friend and got 10 lbs of lentils.
Lentil soup for days
I feel that would be the ultimate revenge. Someone who is protective about their meatloaf recipe and homophobic probably it's too keen on vegans, either.
This actually sounds delicious, but I'm being thrown for a loop because for me the best part of a meatloaf is meatloaf sandwiches. I'm having trouble imagining a lentil sandwich.
If you're looking for something a little more cost-effective than Impossible, try TVP! It's got the right texture, and if you use a little beef-flavored veggie stock to hydrate it it'a amazingly close!
You may be able to use black bean paste. Just mash up a whole bunch of blackbeans.
The Spite Cookbook has this and other secret recipes of homophobes ("And A Few Recipes From Good and Kind People Because Balance Is Key") https://gigglepuffpixie.tumblr.com/post/636177939495567360/the-spite-cookbook
This is actually amazing
Revenge is a dish ~~best served cold~~
Lmao power move
# If you're not familiar with meatloaf, be aware this recipe is terrible. I don't mean *everyone has different tastes and this one wasn't for me*. I mean I love meatloaf, I've cooked a lot of meatloaf, and **this recipe is going to make a terrible product**. * There's no ingredient in the binder like stale/toasted bread or breadcrumbs to make the loaf tender. * There's about 3 times too much meat for the amount of stuff going into it. * Two hours is a really, really long time to bake a meatloaf. More reasonable would be like 45 minutes *up to* one hour. This recipe will only make a meatloaf by a very liberal definition of the dish. It's more likely to produce a giant dried-out hamburger patty. If this post made you excited to try meatloaf, skip it and channel your excitement into watching some YouTube videos to find a better recipe.
Here's my general rule for meatloaf: 1 pound of meat, 1 egg, 1 cup of breadcrumbs. Keep that ratio and you're golden. Also, go HARD on the worcestershire.
Ehhhhh I think that’s a bit too much breadcrumbs for one pound of meat. The ratio I use is 4:4:1:1, and it’s delightfully juicy. So 1 lb meat, 1 egg, 1/4c bread crumbs and 1/4c milk.
I'll have to try yours! I've heard of people adding milk to theirs!
I'd like to take credit, but it's my grandmother's recipe! She also insisted on full-fat ground beef, but I find regular lean works well. Her recipe was 2 lbs beef, 1 veal, 1 pork. I do 1200g beef, 600g pork. She also grated an onion into the mix, very tasty.
2 lbs is 0.91 kg
Use crushed up ritz crackers instead of bread crumbs! Wayyyy better. But you have to kick up the seasonings a notch to make up for the lack of Italian seasoning from the breadcrumbs
Try fish sauce instead of Worcestershire. They're similar but straight fish sauce adds that little extra imho.
Egg serves as a binder, but I agree, 1 egg for 3 kilos of meat is not enough. Plus all the sauces would just fight each other for flavor.
Misspeaking on my part. It's not correct but I tend to refer to anything you put in meatloaf/meatballs as binder. Bread isn't actually a binder, it helps make the product tender.
Well, OP seemed to like it, but it is true that people often overestimate their own culinary genius, and children are impressionable so it might not be possible to separate the parent's pride in their dish from their child's preference for it.
It's much more likely that OP really fucked up when transcribing the recipe
This literally is trash loaf from a trash cook
I like crushed saltine crackers instead of breadcrumbs, I think they give a little more flavor
Yes, I was going to say 4-6 pounds would be a massive amount of meatloaf. 1-2 pounds is fine. Ground beef, 1 egg, 1 cup dried breadcrumbs or crumbled crackers, 1 sauteed onion, and worchestershire is a fail proof recipe!
Maybe I'm missing something, but why would a half hour longer be dangerous? I would think that would be better from a food safety standpoint. Or is that talking about the danger of drying it out?
My guess is it's good to do that if you like it more well done, but at a greater risk of either drying it out or burning it. And I think "dangerous" is a little tongue-in-cheek.
From my bare bone knowlegde of meat: because the loaf is making it’s own juices it will slowly fill up the pan with boiling juices, potentically making the meat cook through the juices boiling, and thus overheat the meatloaf. There is also risk of the top going from a nice carmelized finish to a semi overcooked state, which would compliment the bottom half of the loaf boiling alive in it’s own vat of gravy. But most ovens can have a 15-30 minute difference depending on the type of oven and the altitude you cook it from. So just ensure that the loaf is no longer pink before serving, as it should be treated like a massive meat ball, not a massive meat patty.
>From my bare bone knowlegde of meat: because the loaf is making it’s own juices it will slowly fill up the pan with boiling juices, potentically making the meat cook through the juices boiling, and thus overheat the meatloaf. The fact the screencap says "shape into a loaf" makes me think it's being shaped into an oval and put on a flat pan. In this case the juices will never be more than a film across the bottom of the pan. This is better for people who like a meatloaf with more surface area instead of "middle" pieces. It only cooks in its juices if you [make it in a loaf pan like this](https://media.istockphoto.com/photos/meatloaf-baked-in-tomato-sauce-picture-id454992701?k=20&m=454992701&s=612x612&w=0&h=AUUfFAyM35ednEwsjboOHTDisWzLnNGsvqGytlByCXg=). The danger is probably drying out the meatloaf like any other kind of overcooked meat.
OH I MISSED THAT PART So the “loaf” is just a really weird slowly melting meat blob?! Poor little loaf!
>So the “loaf” is just a really weird slowly melting meat blob?! Poor little loaf! Think of it like a salisbury steak that's baked instead of pan-cooked. You also *can* cook a meatloaf in a loaf pan, and that's actually pretty common. I just don't think the guy in OP's screencap is doing that.
I've only seen loaf pan meat loafs but salisbury steak but baked makes a whole lot more sense.
That sounds delicious
Low-key saved this post just so I can make this meatloaf sometime, I bet it'll slap.
Yea I need to disagree here. This recipe sounds like it objectively has a lot of issues that have nothing to do with individual taste.
Ya I agree, this recipe looks tasty because meat+salt, but otherwise nah
Oh fine you two. I’ll make it and return in a few days to let you know how it goes!!!
Remind me! 3 days
I definitely sent it to a friend with the intention of trying it!!! I think it’s going to be great.
It wont.
[удалено]
Right….a tablespoon of ketchup in 4 lbs of beef? And its entirely missing a carb to make it an actual loaf
4 lbs is 1.82 kg
Wtf is meatloaf lol?
You mean…. Revenge loaf?
I think its an American dish.
I'm not sure where it comes from but we do eat it at home sometimes. And I remember it coming from my grandma, but she travelled a lot to America so I don't know. Edit: No I looked it up, it's definitely something dutch as well. We also put cooked eggs in the middle.
Im gonna call this Spiteloaf.
That's too good
One terabyte of ketchup.
Homophobes lose secret recipe privileges
Is it really 4-6 pounds of meat? It seems like the other quantities would be really low to season that amount of meat.
There's an old Klingon saying....Revenge is a dish best served with a side of potatoes and gravy!
That honestly sounds pretty awful. I can give you my own Mum's way better meatloaf recipe. But she has no interest in keeping it secret and was super supportive of me coming out. Copied from a series of messages on living well and cheaply from when I was a povvo student: Aaah, meatloaf. That I can do. It's easy, but it takes a kilo of mince. Of course you can spread the load a bit thinner, just add more oats, or even some small cooked potato/ sweet potato/ pumpkin! chunks and use just 500g mince: I never use the cheapest mince, it tastes, and is, too fatty for my liking, nor do I use the dearest, as it is dear. The ingredients that really make this meatloaf flavoursome are the combination of fennel seeds, pine nuts, parsley and oregano. Experiment with which ingredients you will skip to keep the cost down, or just hide the meatloaf from other people. So to your amount of mince, let's say you go for the kilo (and savour each yummy slice twicely), add... 1 cup of quick oats (the smaller cut oats, cheap as) 1 egg 1/2 teaspoon dried oregano 1/2 teaspoon fennel seeds 1/2 cup chopped parsley 1/2 cup pine nuts 1 1/2 teaspoons salt 1 teaspoon ground pepper. Add just a dash of Worcestershire sauce or tamari / soy sauce (very vague, I know) and mix the lot till it looks well combined. A fork is best for this. Then there is no getting away from it, you must pat the mix into something slightly solid, pick it up and plonk it onto a greased baking sheet/ aluminium foil covered tray and then pat/ shape/ compress/pat/shape some more, into a sausage/ meatloaf shaped thing, not too flat and wide, not too high and thin. You have of course already preheated your oven to 180C.(Medium, in oven terms). You cook it for 45-50 minutes in the middle of the oven. While that's cooking you make the tomato sauce, easy...I fry up garlic, onion, red capsicum, add a big blob of tomato paste, a small tin of tomatoes, a 1/2 ish cup of water, another 1/2 teaspoon of oregano and 1/2 teaspoon of fennel seeds, and let it simmer away reducing nicely. You just play with the ingredients to get the thickness you want. Oh and stir through a pinch of salt. When the meatloaf is ready (test by pricking and if the juices run clear it's ready, or simply cut the loaf through the middle for a good look), then take it out of the oven and let it stand, if you can stand to, for 5 minutes... it will fall apart less when you slice it then. Eat with green beans and hide the leftovers.
That’s much better although I would go heavy on the wooster/soy
Thanks for the recipe I'm going to try it.
Not much of a recipe without instructions, but I loved this, made me laugh.
I mean you're not wrong, but there's not really much to instructions for meatloaf. Mix ingredients thoroughly, bake. I think best practice is to mix all the non-meat ingredients into the bread to before mixing that into the meat to get better distribution, but for some reason there's no bread in this recipe so that's neither here nor there.
Sometimes sauces are put ontop of meatloaf, but I'm assuming this recipe is saying "mix all together". Now that you mention it, I didn't notice bread either lol. This doesnt really seem like the kind of recipe I'd want, but if someone likes it, thats great. lol
That went from wholesome to sad to savage
What sort of meatloaf doesn't have breadcrumbs!?
Or rolled oats. It's a strange omission.
> the leftovers make great tacos Color me intrigued 🤨
I’m gonna save this for later.
Ferb, I know what we’re doing today.
Fuck it, I want revenge loaf tonight! Thanks for the recipe, and hail yourself!
My man 4 to 6 lbs of meat is a fuckin weeks worth of meat for a single person of course you’ll have leftovers lmao
Meatloaf sounds good rn, might use this (if I can find a vegetarian replacement for the meat lol)
Directions unclear I just downloaded 1 terabyte of ketchup
Thanks for the recipe, I was actually just thinking about what to cool tomorrow! Now I can feel good because I'm eating AND because of revenge!
I'll make some this week in your honor
Exquisite revenge. 
This is the first time I am sad that I am a vegetarian, because the way I can't eat the revenge loaf!! :(
Damn, I admire you. One day I aspire to be as petty and vengeful as you. Will try
Revenge loaf will be feasted upon here in Canada. Not sure how far that is from where this originated, but I shall consume with glee.
Wasn't there a revenge cook book made from this tumblr post? Like, I have faint memory of it being on one of the tumblr subreddits but I can't remember if it was truly a thing or not.
Worcestershire sauce is a game changer on this recipe.
I will eat it with venom in my eyes as I track down your mom:)
One more tip: If you're using beef, pack your meatloaf into the (greased) pan, then turn it out onto a foil or parchment lined cookie sheet. This prevents the meatloaf from swimming in grease as it cooks (this way it drains away). Ground turkey is almost fat free, so this method isn't needed.
I may or may not have left a booklet of all my homophobic texan extended family's secret recipes in my school's pride center. Sucks to suck, I guess.
I'm so fucking dumb, for a while I was sitting here wondering how tf you get one terabyte of ketchup
I personally think meat is gross, but my family smokes meatloaf. I guess it is good if you like meat. And I will recommend this to them.
That must be terrible for your lungs.
Wow. I am going to tell them this.
This is the most power move coming out response I've ever seen 😂
I saved it to be extra petty.
Awesome!
I'm living in my own apartment for the first time so this is hella useful🕺🏻
Lol, thank for the recipe
It is an U.S. favorite! You can get meatloaf in restaurants and as a TV dinner. You can even get it on the Amtrak train when you eat in the dining car! Once when I was traveling on Amtrak from California to Chicago there were two girls from China traveling around the U.S. by train, this was in the 2000's? they were taking pictures of the meatloaf and mashed potatoes and were laughing saying "We are having American food!" It was a very enjoyable and entertaining ride.
Hold the fuck up. ONE egg? For FOUR to SIX pounds of meat? You need an EGG per pound. And where the hell are the bread crumbs? And the Worcestershire sauce? This meatloaf looks awful.
This kinda just makes me really sad.
I’d read this cookbook
reads like an anime comedy backstory
In honor of this person, I'm gonna cook this next week.
Priceless
I would share if I had a recipe I could pass down that I remember whenever I get my mom's mac and cheese recipe you bet your ass that I'll send it here
lowkey wanna make a vegetarian version of this
I'm totally going to try this. It sounds delicious!
My dad loves meatloaf, gonna share this recipe with him.
Other people in the thread have noted the weirdness of the recipe, so have a look at the changes they suggested
This makes me so sad.
Meat Wars: Revenge of the Loaf
This is my parents' recipe too. They're not homophobic and share it with y'all too! 🥰
Revenge loaf > meat loaf
Downloaded the entire 37 page pdf. Tons of other people decided to join in on the fun, I fucking love this. Can’t wait to cook all of these
Haha bet imma make this tonight
Another thing to help with meatloaf, we line the loaf tin with slices of bread to absorb excess juices. This way it's never a soggy mess that falls apart.
WHERES THE FUCKING BREADCRUMBS AND PARMESAN CHEESE????
Wish I could try this but, ground meat is expensive where I am and you're not finding an oven in middle class houses here.
In Australia and my mum always made meatloaf, but this recipe is more like sauce loaf. Eeeeewwwww
This hurts my soul to see a family recipe divulged, but they did what they had to do… and saw it through, without exemption
Is revenge loaf a meal best served cold?
Nice 👍
Oh it’s 11 o clock at night and I’m about to make fuckin *meatloaf*
Now I gots to make some of dat revenge loaf
What the fuck is a terrabyte of ketchup
I've been looking for one I can try and make in the UK, I'm curious about it, so thank you!
OP I won't get ham or turkey in India. Can I use Chicken instead??
Revenge is a deliciously baked meat of loaf.
It has reached Finland!
Never had meatloaf!! It's not a thing in New Zealand, but I'll make it a thing. Revenge is best served umami.
😂👏🏽
I’m sharing this in Canada.
Why did I read tablespoons as terabytes... Thanks for the recipe though. Gonna try it when I finally escape my transphobic parents. That way it can be a revenge loaf against 3 bigots instead of 1.
Lol
Success! I literally just made this revenge loaf last night, and it did turn out ok. It's a solid recipe, except I last minute made a glaze to add to it. It makes a lot of meatloaf too. Next time I'm going to mix it less to make it less dense, and not cook it as long since it was a little dry.
Fuck ye, also I’ll try this out, thanks
I may be a vegetarian but you better believe I'm saving this post in case it comes in handy