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Main Forums => The Roundtable => Topic started by: Larry Ashcraft on December 03, 2006, 04:48:24 PM

Title: Monkeyleg's meatloaf recipe
Post by: Larry Ashcraft on December 03, 2006, 04:48:24 PM
From here: http://www.armedpolitesociety.com/index.php?topic=4807.0

Had it tonight.  Two thumps up!

Sandy has a pretty well-equipped kitchen, but it took pretty much everything she owned to prepare it, but;

EXCELLENT!
Title: Re: Monkeyleg's meatloaf recipe
Post by: Monkeyleg on December 03, 2006, 06:01:12 PM
Larry, I'm glad you liked it.

Please tell me that you poured on plenty of the jalapeno/spicey gravy. That's one of the best parts.

As for using up a lot of dishes and pans, I get by with very few. When one part of the recipe is cooking, I wash the extra measuring cups and pans, and get them ready for the next step.

To be honest, this isn't my recipe. It's chef Paul Prudhomme's, with a few variations.

If I get a chance to make his turducken recipe for the holidays, you can bet I'll report on that.
Title: Re: Monkeyleg's meatloaf recipe
Post by: Leatherneck on December 05, 2006, 04:01:37 AM
We tried it last night. Leatherness made the meatloaf and i made the sauce. Sure is a labor-intensive meatloaf! But it was good; I'll see how leftovers are today for lunch. Thanks for the recipe.

TC
Title: Re: Monkeyleg's meatloaf recipe
Post by: charby on December 05, 2006, 06:10:00 AM
Quote from: Monkeyleg on December 03, 2006, 05:01:12 PM


If I get a chance to make his turducken recipe for the holidays, you can bet I'll report on that.


I want to know easy way to bone out the fowl, let me know if you find out.

-C
Title: Re: Monkeyleg's meatloaf recipe
Post by: Larry Ashcraft on December 05, 2006, 10:38:22 AM
The leftovers were excellent last night.  The only substitution we made was some of our hot chiles for the jalapenos.  Gave it a little bit of a "southwest" flavor, I guess.

I agree Dick, the gravy's the best part.
Title: Re: Monkeyleg's meatloaf recipe
Post by: Monkeyleg on December 05, 2006, 01:34:16 PM
The chiles sound good, too, Larry.

There aren't many of Paul Prudhomme's recipes that aren't time intensive. But I've tried dozens of them, and the time was always worth it. I just wish we could get fresh (not frozen) peeled crawfish up here in WI.

Charby, I don't know how to de-bone a bird, either. Maybe I'll start practicing on the small parrot we have downstairs who screeches every time I enter the room. Wink
Title: Re: Monkeyleg's meatloaf recipe
Post by: Antibubba on December 05, 2006, 07:51:37 PM
What would be really interesting is if someone could get Meatloaf's monkeyleg recipe!  Wink
Title: Re: Monkeyleg's meatloaf recipe
Post by: 280plus on December 06, 2006, 01:48:08 AM
Quote
Maybe I'll start practicing on the small parrot we have downstairs who screeches every time I enter the room.
Sounds like a conure to me...
Title: Re: Monkeyleg's meatloaf recipe
Post by: Monkeyleg on December 06, 2006, 12:56:19 PM
Very funny, Antibubba. Wink

280plus, you nailed it. The bird is a conure. I didn't know if others here would know what a conure is.

The bird hates me. He screeches whenever he sees me. I have to cover his cage with blankets when I'm downstairs. If my wife is out of town and I have to feed him, he'll try to kill me when I put a hand in his cage.

I hate that bird.