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Meatloaf soup?

post #1 of 2
3/27/08 at 9:10pm
Thread Starter 
So a couple nights ago I made an Italian seasoned meatloaf, mix of beef and turkey. It didn't turn out quite like the last one I did, being a bit dry and grainy. That turky is too healthy! I did fix a dinner of meatloaf parmesan last night, that wasn't bad, sauce and cheeses helped. There is still some left, though, and I'm thinking of a meatloaf - macaroni soup. I've got a pot of beef stock in the works on the stove as I type this, house smells great :)

I'm thinking a mix of crumbled loaf in the stock, sweat some leek, maybe saute some mushrooms to toss in with the pasta. I'm debating about diced tomatoes. Any other suggestions?

mjb.
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post #2 of 2
3/28/08 at 11:13am
Next time you use turkey for meatloaf, add some unflavored gelatin to help bind and give moisture to the meatloaf. See this thread for more info:

http://www.cheftalk.com/forums/food-...-question.html

and

http://www.cheftalk.com/forums/food-...-question.html


I'm all for the tomato. Some zuchinni added at the end, maybe some tubetti or orzo pasta for some starchy contrast. Nothing wrong with some cubed potato instead of the pasta, but the pasta sounds better to me.

Herb wise, certainly some parsley towards the end, probably some extra thyme. Add it early if dried, later if fresh. A little sage might help, but it depends heavily on how your meatloaf is already flavored. I find some souring agent a good accent in soup added right before serving. I think here a little good quality red wine vinegar would be ideal.

Phil
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