B.C. by Mastroianni and Hart

B.C.

Comments (25) (Please sign in to comment)

  1. simpsonfan2

    simpsonfan2 said, over 3 years ago

    Ground beef, bread crumbs, parmesan cheese, chopped onions, salt , pepper, garlic, basil, rosemary, oregano, two eggs. mix. Cook. Cover with tomato sauce.

    That is how my mom did it.

  2. Alexikakos

    Alexikakos said, over 3 years ago

    Simple but very tasty:

    Meatloaf

    1 lb. ground beef (lean or regular) (1 lb. ground beef equals 2 packed cups)
    3/4 cup fresh mushrooms coarsely chopped
    1/2 of 2 1/2 “ onion finely chopped
    1 medium egg
    1 tblsp. mustard
    1 tblsp. worcestershire sauce
    1/4 tsp salt
    3/8 tsp. pepper
    4 tblsp. flour

    Combine everything and pat into a ball. Push the ball to one side of the baking dish so the grease may be easily drained at the end of cooking.
    Bake covered at 325° F. for 45 minutes

  3. Bruno Zeigerts

    Bruno Zeigerts said, over 3 years ago

    ’It’s the chef’s surprise,’
    ‘Surprise?"
    “yeah… he’ll be very surprised if you eat it.’
    (even more if you survive it!)

  4. Ryan (Say what now‽)

    Ryan (Say what now‽) GoComics PRO Member said, over 3 years ago

    What, no horse meat?

  5. Gator007

    Gator007 said, over 3 years ago

    @Alexikakos

    I’ld use ground turkey.

  6. Nabuquduriuzhur

    Nabuquduriuzhur said, over 3 years ago

    The two recipes so far sound good.

    My mom would take half and half ground beef and ground pork for the meat. Don’t know what else was in it.

  7. K.C. Fahel

    K.C. Fahel said, over 3 years ago

    My husband had a Secret Recipe for a fantastic spaghetti; after he almost died in 2010, it stopped being a secret.

  8. rmacprivate

    rmacprivate said, over 3 years ago

    @Alexikakos

    3/8 tsp. pepper? Who comes up with these oddball amounts? Every measuring spoon set I ever saw, goes down to 1/4. Sure you can get it almost, sort of close, but really to a pound of meat? It has to be that exact? In baking it pays to be very exact and some pros will suggest that you weigh all your dry ingredients, but this is a stinking Meat Loaf.

    Sorry folks. That just hit one of my on buttons.

  9. Alexikakos

    Alexikakos said, over 3 years ago

    @rmacprivate

    Hey!!! I just waxed that ceiling!!! :-)

    I do my best to copy recipes as written.

    I do agree with you though, that cooking is far more art than science, and any recipe is but a starting point for a basic dish that the cook can then modify to his or her taste the next time (or the first time if you know you like or don’t like something in the recipe.)

  10. goweeder

    goweeder said, over 3 years ago

    @rmacprivate

    “…….. Every measuring spoon set I ever saw, goes down to 1/4.”
    ……………………………………………………..
    .
    I have a set that has a 1/8 measuring spoon. I’m sure it isn’t the only one in existence.

  11. Vegas Viper

    Vegas Viper said, over 3 years ago

    Some of that funny tobacco’s in there…

  12. rmacprivate

    rmacprivate said, over 3 years ago

    @goweeder

    Hang on to it. Must be old and valuable. I love going to consignment antique malls and seeing the prices on some of the kitchen stuff. I also walk down the aisles going and I still use that, and that and that and My God look at the price on that old corroded Foley Food Mill. Gosh!, I’m not that old. Am I? What? When? NOOOOOOOOOOO

  13. Dry and Dusty

    Dry and Dusty GoComics PRO Member said, over 3 years ago

    I never heard of using flour in meatloaf. Seems the egg would hold it together, so why would you use flour, I wonder?

  14. Ismail  Nuri

    Ismail Nuri GoComics PRO Member said, over 3 years ago

    My favorite burger is at the Family Restaurant in Gore, VA. If you want it rare or medium rare, they actually do make you sign a waiver!

  15. Olliebird

    Olliebird said, over 3 years ago

    Sometimes my Mom would hollow out a loaf of french bread and bake the meat loaf in that. She used some of the scooped out bread in the meat loaf. It was fun to eat.

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