Cut the zucchini in half lengthwise and scoop out the center. Prepare your meat loaf recipe as usual.
Mound the meat loaf in the zucchini halves.
Bake according to meat loaf recipe.
Remove from oven and serve.
There's no clean-up because you can eat the \"pan.\"
Fry the onions until golden brown, and then remove from pan to a small dish.
Brown meat.
Add molasses, soy sauce, salt and hot water to cover.
Simmer for about 1 1/2 hours.
Add celery and simmer another 15 minutes.
Add chop suey vegetables and mushrooms (juice and all).
Simmer until all vegetables and meat are tender. Pour into baking dish and cover with Bisquick Meat Pie Recipe to which has been added a small amount of celery seed.
Mix meat and Tender Quick meat cure.
Refrigerate overnight. Mix all other ingredients into the meat.
Mix well.
Roll in 3 to 4-inch rolls.
Bake on a cookie sheet at 250\u00b0 to 300\u00b0 for 2 to 2 1/2 hours.
Turn rolls every 30 minutes.
Makes 4 rolls.
Combine ground beef, meat cure mix, ground pepper, red pepper, mustard seed, garlic powder and liquid smoke.
Mix well and chill 8 hours or overnight.
Shape meat mixture into five 5 x 3-inch logs. Wrap logs individually in cheesecloth; tie ends with string.
Place on rack in a shallow baking pan; bake 6 hours in a gas oven at 200\u00b0.
Chill 8 hours and store in refrigerator.
Serve garnished with lettuce and apple.
May be frozen.
orton Tender
Quick
meat cure,
write Morton Salt, P
Preheat the oven to 350\u00b0. Add cheese to Basic Meat Loaf recipe. Cut peppers in halves and stuff with meat mixture.
Pour Marinara Sauce over them and bake 1 hour.
In
a
large bowl, combine all ingredients.
Shape into loaf in\toblong\t2-quart baking dish.
Cover with paper towel and heat at\tHigh
(Full Power) for 25 minutes or until done, turning
dish occasionally.
Drain;
let
stand,
covered,
5 minutes.
(May substitute your favorite meat loaf recipe.)
Make your favorite meat loaf. Put in deep baking dish. Meat loaf should be no more than 3-inches thick. Put soup on top of meat loaf; smooth out. Mix peas and corn together; pat on top of soup. Top with hash browns or tater tots.
Make your favorite meat loaf, using very ground beef.
Pat in bottom of casserole.
Now you can cut your meat 1/4 thick or you
Mix all dry ingredients and rub on roast.
Place roast in ziplock bag and refrigerate.
Allow to cure 5 days per 2 inches of meat, turning bag once a day.
Cure at least 5-7 days.
Place roast in kettle and boil 3-4 hours or until tender.
Combine all and mix well.
Chill 8 hours or overnight in refrigerator.
Shape meat into 5 logs.
Individually wrap each in cheesecloth and tie the ends.
Place on rack in shallow baking pan.
Bake at 200\u00b0 for 6 hours.
Chill logs 8 hours or overnight. Keep refrigerated.
Mix dry, then rub on. Use about half rubbed in.
Let stand a week, then rub on remainder.
Let stand another week.
Rub the third time and let stand until all is thoroughly absorbed. Just the black pepper will show.
Hang and smoke.
Use green alder. When half done, use a little green myrtle wood (native to Oregon) part of the day only, for a delightful flavor.
Don't overdo!
Too much will make bacon and hams bitter.
Finish smoking process with green alder.
This is a very old recipe.
Best ever.
Cut meat in strips 1/2 x 1/4 x 4 to 6-inches long.
Mix all other ingredients and pour over meat.
Marinate overnight in fridge.
Drain meat and pat dry with paper towels.
Let meat cure in oven using pilot heat or lowest setting.
Turn oven off periodically.
Process until done.
br>Prepare Meat Filling - The original recipe simply used chopped cooked meat. Our
nto the grain of the meat; really get it worked in
Mix all ingredients together.
Roll into 2 rolls, then wrap meat in foil.
Refrigerate for 24 hours.
Punch holes in the bottom of the rolls with a fork.
Place the rolls on a rack in a baking pan.
Bake at 325\u00b0 for 1 1/2 to 2 1/2 hours.
Yum Yum!!!!
Mix deer and pork meats together.
Mix all dry ingredients together, then add to meat mixture.
Add liquid smoke.
Mix well. Roll into loaves and cover.
Refrigerate for 24 hours.
Bake at 250\u00b0 for 2 hours.
Freeze loaves if not used right away.
Unthaw and slice.
Mix all ingredients together. Roll into 2 or 3 rolls.
Wrap in aluminum foil with shiny side toward meat.
Refrigerate for 24 hours.
Punch holes in bottom of rolls with a fork.
Place in rack in baking pan and bake at 325\u00b0 for 1 hour and 15 minutes.
Leave on rack until drained and cool.
Dissolve saltpeter in small amount of warm water.
Mix all ingredients and stir in enough water to make a thick paste and rub into meat.
Drain next morning and apply the rest of mixture. Enough for 200 pounds of meat.