Meatballs, meatloaf, Salisbury steak; what's the difference?

Barriehie said:
I'd have to go this route as well
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My issue is not being cheap; it's all that unnatural crap in those packets. Maltodextrin, caramel colour (??) disodium guanylate, disodium inosinate... and then they have the nerve to add "natural" flavour. That stuff's about as natural as an artifical reef on Mars.
"Maltodextrin (Corn, Potato), Onions, Salt, Cornstarch, Onion Powder, High Oleic Sunflower Oil, Caramel Color (Contains Sulfites), Disodium Guanylate, Disodium Inosinate, Yeast Extract, Natural Flavor (Wheat, Soy). May contain milk."
 
karadekoolaid said:
Well if I were to make that, I certainly wouldn't use a Lipton packet or a McCormick packet or saltines. No way. Finely diced onion, perhaps, with some fresh herbs, a fresh mushroom gravy and my own breadcrumbs. That'd eliminate about 90% of the salt!
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That aligns with the recipe I use (with the breadcrumbs perhaps being purchased if I don't have any of my own on hand). I also like how the panade in the recipe is made with lightly sauteed onion. And gravy is pretty easy to make from scratch.
 
karadekoolaid said:
My issue is not being cheap; it's all that unnatural crap in those packets. Maltodextrin, caramel colour (??) disodium guanylate, disodium inosinate... and then they have the nerve to add "natural" flavour. That stuff's about as natural as an artifical reef on Mars.
"Maltodextrin (Corn, Potato), Onions, Salt, Cornstarch, Onion Powder, High Oleic Sunflower Oil, Caramel Color (Contains Sulfites), Disodium Guanylate, Disodium Inosinate, Yeast Extract, Natural Flavor (Wheat, Soy). May contain milk."
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And salt is #3 on the ingredient list there.
 
medtran49 said:
Craig used to use the Lipton French onion soup dry mix, no crackers though, but I didn't like it because it made the Salisbury steaks dry as sawdust to me.
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That recipe I posted the link to has a great panade that makes those patties so moist and tender!
msmofet said:
I use some onion soup packet in meatloaf. I use only enough rolled oats and egg just enough to hold meat together. I think oats keep it moist.
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Oats are a nice idea, healthy added fiber can't hurt, right?
 
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karadekoolaid said:
My issue is not being cheap; it's all that unnatural crap in those packets. Maltodextrin, caramel colour (??) disodium guanylate, disodium inosinate... and then they have the nerve to add "natural" flavour. That stuff's about as natural as an artifical reef on Mars.
"Maltodextrin (Corn, Potato), Onions, Salt, Cornstarch, Onion Powder, High Oleic Sunflower Oil, Caramel Color (Contains Sulfites), Disodium Guanylate, Disodium Inosinate, Yeast Extract, Natural Flavor (Wheat, Soy). May contain milk."
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Cheap is a necessity defined by cash flow. Bonus is not eating all that crap...
 
JAS_OH1 said:
That recipe I posted the link to has a great panade that makes those patties so moist and tender!

Oats are a nice idea, healthy added fiber can't hurt, right?
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The way I make them they come out moist and tender.

I have used the Quaker oats recipe for meatloaf for the past few years. It comes out nice and moist.
 
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