Breaking Cat News by Georgia Dunn for March 11, 2025

I’d make this but I’d have to take out a second mortgage to buy the eggs…

The best meatloaf recipe I have ever found was in a microwave cookbook, of all places. I no longer have that microwave, but the recipe work just as well in the regular oven.

Never been a fan of meatloaf, so here’s one of my favorites: French Toast.

Mmmmmmmmmmmmm!!!!! ❤️❤️❤️ Nommies!

I remember Mom would put ketchup and Worcestershire sauce in her meatloaf.

Important addition to this recipe: Do NOT let Ora Zella work the oven.

Meat Loaf is so subjective! So many different ways to make it. I do love the minimalist approach here, though. So many times, people try to put too many things in meat loaf and it ends up being just horrible. I experiment with meat loaf a lot. The last one I made had one pound of ground beef and one pound of Italian sausage, plus panko bread crumbs, eggs, and some other things I can’t remember. My problem is I tend to make things and just throw in stuff that sounds good. Then I don’t remember what I put in it and can never duplicate it.

I will eventually post my brownie recipe. I know it by heart and could type it in fairly quickly, but I also have it written out in a computer file on my big computer so will wait until I am over there tomorrow morning to put it here.

Looks yummy. I prefer bread crumbs which makes the meat loaf more tender.

Nice! Once I work out the actual measurements, I’ll post my goulash recipe. Meanwhile, I’ll post the summer salad Mom would make when it was too hot to cook.

1 bag mini marshmallows

16 oz sour cream or plain yogurt

1 small can mandarin oranges

1 can fruit cocktail

1 can tropical fruit cocktail (or two cans of the regular)

Drain all the fruit. Mix all in a large bowl until thoroughly covered. Chilling it is even more refreshing.

Did people know about Monterey Jack in the midcentury?

That’s very close to my mom’s/grandma’s recipe! except no cheese, just one egg, and a cup of chopped or ground onion. I’ll try cheese next time, that sounds pretty interesting. And Worcestershire sauce goes on top. Salt, pepper, ginger, cinnamon and garlic. Thank you!

Just to point out for those not in Fahrenheit based countries, 350f is 180c

I mentioned previously the Cook Book my sister gave me that was from 1950s church Women’s Group. Here is one of the meat loaf recipes.

Meat Loaf Supreme

1 lb. ground beef

1 lb. ground pork

1/4 c. finely chopped onion

2 T. chopped celery

1 t. salt

1/2 t. pepper

1 1/2 t. poultry seasoning

4 slices bread cubed, soak in milk

2 eggs

1 T. Worcestershire sauce

1 c. milk

topping

1 c. chili sauce

1 c. boiling water

Sprinkle dry bread crumbs on top

Bake one and half hours at 350 degrees.

What would a 50s recipe list be without meat loaf? There seven in the book, plus a bunch of other “loaf” recipes. I must say, that topping seems like it would be way too thin and run right off.

Don’t forget non Americans, that American oven temperatures in recipes will be given in Fahrenheit and not Celsius (Centigrade).

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By all means set your oven to 350C (If it can go that high), if you prefer your meatloaf to be on fire when you remove it from the oven ;-)

I assembled meat loaf this last weekend. I say assembled because I put the main ingredients in the bowl and SWMBO came in and seasoned it with magic.

It’s wonderful…

Yum! I add Worcestershire sauce brown sugar and powdered mustard to the tomato sauce topping. To give it a barbecue flavour.

Looks good! Oz, NO! Get your fangs out of the ground beef!

I would also mention in passing Mid Century Menu Dot Com, which is on hiatus now but used to test recipes from the middle of last century. I remember they had a recipe for chocolate cake that used tomato sauce, which worked surprisingly well.

Nana Dee Dee knows what she’s doing! Oatmeal works better than breadcrumbs in meatloaf — better texture, better flavor! I wonder what she served with it? mashed taters? little green peas and carrots?

Interesting to put cheese in it!

Well, it doesn’t LOOK like a recipe for disaster.

1-1.5 lb Whaaaaat? Nopes. Nopes. Nopes. Nopes. Nopes.

Steely Dan: Do it Again

You find recipes so classic in a book that’s handed down

Wondering what to make for dinner as you read it with a frown

Thinking about meat loaf so unique, but you must go to the store

As you make out your shopping list, don’t forget you’re shopping for:

…….

Monterey Jack, snack, buy it again

Makes great meat loaf and great for snacks

Monterey Jack, snack, buy it again

Maybe some Colby, too!

…….

When you’re making quesadillas, you use what you have on hand

You need to tie it all all together, what the recipe demands

You need something mild and creamy, only one cheese fills the bill

Now a spicy quesadilla, you will eat and have your fill!

…….

Monterey Jack, snack, buy it again

Makes great meat loaf and great for snacks

Monterey Jack, snack, buy it again

Maybe some Colby, too!

…….

Make a plate of cheese and crackers

Plenty of charcuterie

Have all sorts of different flavors

Maybe have a round of Brie

But there always is one flavor

You know pairs with many fruits

Some are sweet, some are to savor

There is one cheese that really suits:

…….

Monterey Jack, snack, buy it again

Makes great meat loaf and great for snacks

Monterey Jack, snack, buy it again

Maybe some Colby, too!

I’ll pass. The last time I made something from scratch (lasagna), I took one bite and threw out the whole pan. It was that bad.

Should I try to make this irl

I’ve tried different recipes and never found one I liked, but it took me 5 years to find a good deli pickle recipe. Have to be persistent to find something you like. Will give this a try.

Hmnmm. That is a good recipe for meatloaf, Nana. I like the cubed cheese. Here’s how I do it for my family:

1 pound ground beef

1 pound ground pork

1-cup Italian breadcrumbs

1 egg

1- 15 oz can of tomato sauce

1 cup BBQ sauce (your favorite)

1 medium onion chopped fine.

½ teaspoon of garlic powder

1 Tbsp of Worcestershire sauce.

1 teaspoon of oregano

Salt & Pepper to taste

Mix both meats, ½ of the BBQ sauce, and the rest of the ingredients (except for the tomato sauce) together in a bowl and set in the fridge for a couple of hours to meld.

Mix the remaining BBQ sauce and tomato sauce and set aside.

Preheat the oven to 350 degrees F. Place your meat loaf in a pan and pour the tomato/BBQ sauce around it. Bake for 45-50 minutes, or until the internal temperature is 160 degrees F.

Serve on top of mashed potatoes and ladle some of the tomato/BBQ sauce over.

Bon Appétit

Meanwhile, Back on the Nile

At the oPyramid Library

Beaver Lee Cleary: I remember reading this scroll as a child.

Obadiah Opossum: But I thought beavers were vegetarian.

Bev: True, but Betty Croc included many tips on how to find food as well.

Beatrixia: Here’s another classic from an old friend from another cartoon: The Beagle Scout’s Guide to Camp Food.

Iggy: I made a few of those recipes when I was at sea.

Bea: Here’s my favorite:

Always know the coordinates of important places. The Pizza shop should have top priority.

Obie: Some of the best recipes come from church parish scrolls.

Bev: Here’s one: St. Trudy’s Recipes for Cats, Mice, Snakes, and all Sentient Creatures, Whether Great or Small.

Sue Chef: Say, isn’t St. Trudy’s feast day coming soon?

Bev: Yes. On the 17th.

Sue: Can I borrow this scroll to show Thomios?

Bea: Sure. And maybe Floofnet would be interested as well.

Iggy: Is it safe having snakes and mice at the same banquet?

Violet-Ifa: Sure. We have an understanding with the snakes.

Beaver Lee: Then let’s keep searching!

I used to have a Pecan Loaf recipe that was a vegetarian version of meat loaf. It was so good meat eaters would enjoy it. I can’t find the recipe now. It had pecans of course and cottage cheese and I don’t know what else.

I had a vegetarian girlfriend once that made me a spinach lasagna. It was quite good. A better lasagna than she was a girlfriend in the end. LOL

Gonna make this the millisecond I get a chance.

@Azkfwecho nailed it yesterday … YES we’re getting recipes this week!

Lard bacon across the top, if you can, it will change your life. If you want to go stratospheric, add a simple brown sugar glaze. I use 1/2 cup brown sugar, 1/2- to 1 tsp dry mustard laced with just enough real maple syrup to make a loose wet paste and baste that on in the last 15 mins of cooking. If it doesn’t caramelize enough I’ll hit with the broiler on low for a few minutes to get the bacon nicely crisp and glazed.

BORING!!!!

Now this is meatloaf

Ingredients

2 eggs, beaten

scant 3/4 cup milk

2/3 cup fine dry bread crumbs or 2 cups soft bread crumbs

1/4 cup finely chopped onion

2 Tbsp snipped fresh parsley

1/2 tsp dried leaf sage, basil, or oregano, crushed (I prefer sage)

1 tsp salt

1/8 tsp black pepper

1 lb lean ground beef

1/2 lb ground lamb,

1/2 lb ground pork

1/4 cup ketchup

2 Tbsp packed brown sugar

1 tsp dry mustard

Preparation Steps

1. In a medium bowl combine eggs and milk; stir in bread crumbs, onion, parsley, salt, sage,and pepper.

2. Add ground meat; mix lightly.

3. Lightly pat mixture into an 8×4×2-inch loaf pan lined with cling wrap and refrigerate for 1 hour.

4. Remove meatloaf from pan onto a parchment lined baking sheet.

5. Bake in a 350 degree F oven for 1 to 1-1/4 hours or until internal temperature registers160 degrees F.

6. Spoon off fat. In a bowl combine ketchup, sugar, and mustard; spread over meat.

7. Bake for 10 minutes more.

8. Let stand for 10 minutes before cutting into eight slices. Makes 8 servings

OOoooo, never thought of adding cheese to the mix. Otherwise that’s pretty much my mother’s recipe.

Sounds delicious! Saving this one in case I want to make it later.

Shall try this. Bur for the rest of the world 350 Fahrenheit are 177 (really 176,666666…) Celsius

Since around here we think the tasty outer crust is the best part, I also make my meatloaf free form now on a piece of parchment paper

I form the mix into a loaf shape, tuck the bacon cross-wise around it to cover and help it hold together.

Then I transfer the bundle, using the parchment as a cradle, onto one of those 2 piece broiler pans with the holes in the top, and carefully slip the parchment out from underneath. Then I add the topping.

Because the fat is now going to drain off and the glaze is going to drip down, I entirely cover both the bottom section up the sides, and then the top rack part with foil.

I punch holes with a chop stick through the foil where the loaf is going to sit so the fat can drain off.

It takes a few extra moments, but makes for immensely easier clean up. The first time I didn’t do that, and the pan was a misery to clean, lol.

All these different recipes have me drooling.

Thank you, Miss Dunn – tried it add used grated black pepper but left out the garlic salt, used some dried parsley too – turned out nice. Next time I’m going to top it off with bread crumbs. Thank you for sharing.

How timely! I’m making a meatloaf later this week and now I’ll try Nana Dee Dee’s recipe! Thanks, Pucky!

I’ve known folks who won’t share their recipes at all. It’s as if they fear they will lose something if anyone else knows how to make their dish. Thank you, Georgia and Orb, for being willing to share yours.

Sounds good- but I am a veggie person…hummm

I remember my late mother-in-law’s meatloaf. She used a mixture of beef and pork, with WAYYY too much sage. I don’t remember what else she put in it, but I do know that if I had enough of her meatloaves I could pave my driveway with them and never have to worry about potholes.

I said yesterday that I had almost no recipes from my grandmothers, but I do have one — my Nana’s meatloaf!

missminamurray. com/ 2020/ 03/ 24/ in-the-kitchen-nanas-meatloaf/ (remove spaces — you know the drill…)

For years, we tried to get my brother-in-law to share his delicious “secret” meatloaf recipe. After much sleuthing, we deduced it involved adding pignoli nuts. My sister finally let the cat out of the bag. The reason he wouldn’t share the recipe was because he had no recipe, and would just wing it.

Wasn’t there a famous (infamous) line about meatloaf in Rocky Horror?

My ex-husband had a family Christmas punch recipe that began with “set a bucket of vodka out on the porch to chill”.

…i don’t use any tomato sauce, i substitute a can of mushroom or wild mushroom soup instead (reserving some to pour on top) and also add some sliced fried mushrooms…

Oh my cat. Meatloaf and more meatloaf. I’ll have to get busy in the kitchen and listen to the “Bat Out of Hell” album while mixing & cooking.

No to oatmeal…

Oh, joy! A meatloaf recipe that doesn’t include big chunks of onions and green peppers! I’m writing this one down! (I just took a quick look, you can substitute chia seeds soaked in water for the eggs—among various other subs).

My mom used to upscale her meatloaf by topping it with bacon and wrapping it in Pillsbury cresent roll dough and calling it “Meatloaf Wellington”.

I could easily see making this with shredded mozzarella & pizza sauce.

Looks like we’ve got the beginnings of a Breaking Cat news Cookbook…

Is birdseed considered a seasoning? I want to add some to my meatloaf.

The thing I remember most about my Mom’s mid-century meatloaf is that she always made two. One for supper, one for cold meatloaf sandwiches the rest of the week.

I like catsup with hot meatloaf and a mustard/mayo mix with cold meatloaf. My husband thinks I’m weird.

Okay, here is my brownie recipe. I will probably post my Hamburger Goulash (a kind of hamburger soup) recipe tomorrow.

Just a few notes prior to the recipe. Baker’s has changed the way they package the unsweetened (and I suppose all) chocolate. It used to come in 8 ounce packages with 8 individually wrapped squares of 1 ounce each in the package. Now, they package it in 4 ounce packages and it is a flat bar and each ounce is not individually wrapped. All 4 ounces are packaged as one large bar. Use half the bar if you are making a single recipe. (I rarely make a single recipe any more. I usually double it.) Also, DO NOT USE FAKE (Imitation) VANILLA! Or margarine. It is worth it to spend a bit extra and get real vanilla extract and real butter. Using the fake vanilla and/or margarine or different brand of chocolate totally changes the taste! Trust me.

Do not cook these in glass. Use only a metal pan. Grease the pan heavily with softened butter (Yes, use butter. Don’t use cooking spray or margarine. Even this small detail can change the taste). I usually use the butter wrapper to do this. Use an 8″ × 8″ square pan if doing a single recipe, use a 13″ × 9″ pan if doubling the recipe.

My best recipe(s) will appear when we arrive at Dessert (not ‘desert’) Day.

Depending how fatty your meat, I usually put a couple pieces of REAL stale bread or old bagels under the loaf. This soaks up grease at bottom.

Has anyone ever had a Wacky Cake?

I use 93% lean turkey for meatloaf. One pound of that turkey, about a half cup of Italian seasoned bread crumbs, about 2 tsps of worcestshire sauce, 1 egg, 1/2 tsp each of salt, pepper, cumin and 1 tsp poultry seasoning. Bake at 350 for 50 minutes, or until no longer pink. I make 2 mini loaves, so they cook all the way thought and cook about 40-45 min. We have the other half the next night.

OT: and suddenly we are 7

For me personally, the single biggest improvement in my cooking came from switching to measuring by weight and not by volume, especially in baking. If you go to ‘kingarthurbaking dot com’ they have an extensive conversion table on the site, very helpful. It certainly helps in accurate reproduction of a recipes over multiple preparations. (a quick plug for king A, a completely employee owned company!). My great grandmothers recipes require a bit of time compensation; eggs, produce, and poultry tended to be smaller in 1900, so I try to be mindful of that.

I will see if I can dig up a tasty G G Mother recipe to share, but I am also very conscious that she had no refrigerator, nor electric appliances. But certain things are basically the same like chicken and dumplings.

my meatloaf recipe only uses 1 egg , ketchup, and crushed saltines in place of oatmeal, onion powder, garlic powder. shape, place on 2 slices of old bread to let the fat drain onto, and top with ketchup. my best friend used to take bread, add some milk and make a paste as a binder with the egg. it was very moist and almost as good as mine. ;)

Oatmeal can be good in the cat themed dish. No tomato, ever. I realize it’s a matter of taste.

You can also cut the tops off bell peppers and clean out the insides then fill them with the meatloaf mixture to make stuffed bell peppers. I usually put the peppers in a cupcake pan so they wouldn’t fall over.

I knew we’d get a million posts on this recipe.

Mine is similar except I use onion soup mix instead of oatmeal & cheddar cheese.

1/3 beef, 1/3 venison, 1/3 pork, panko instead of oatmeal, don’t use the cheese. season with garlic, onion, cumin, chili powder (60 ancho 40 chipotle or to taste) , salt, and pepper. Pop in a smoker (mesquite and hickory works best) set around at 250F. for about an hour and a half or until an internal temp of 140F is reached. Let rest until cool. Slice and finish on a very hot grill, brush with homemade BBQ sauce. Melt sharp cheddar or any cheese of your choice. Serve with grilled onions and peppers, and sides of your choice. We like crispy air fried tater tots and veggies from the garden.

I always use oatmeal and include chopped onion, celery and minced garlic. I made up a recipe about 40 years agp using cheese through the middle of the loaf and pasta sauce in and on top of it. My kids loved it.

Oatmeal in meatloaf? Gross!

Oh-oh. Watch out you’re not canceled. Meatloaf’s one of those boomer things that should never be seen again. Or so FB tells me.

If you can’t afford eggs, the liquid from canned beans can be substituted. You can also blend the beans in with the meat to make it go further. I’ve never had it with cheese mixed in, but this recipe is pretty close to what my mom makes. I could eat cold meatloaf and ketchup sandwiches every day and not get tired of it.