Bob Seale Profile - Allrecipes.com (13650278)

Bob Seale


Bob Seale
 
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Living In: Palm Springs, California, USA
Member Since: Feb. 2009
Cooking Level: Expert
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Recipe Reviews 11 reviews
The Best Meatloaf I've Ever Made
This is one of the best meatloafs ever. I've made thousands of them before so this recipe looked pretty much like any other one. So, what makes this one so special? Outside of adding sour cream, I think it was baking at 2 temperatures. in this one, you increase the oven temp from 350 to 400 after 40 minutes and continue baking for 15 minutes, then adding the tomato & ketchup topping and baking at 400 for another 10 minutes. A famous chef once told me that people think he leaves an ingredient out of a recipe, but he does not. It's the heat he says. That makes all the difference. perhaps this is the secret to making this recipe so special. Yum!

2 users found this review helpful
Reviewed On: Feb. 24, 2014
Stuffed Zucchini
This was pretty good, but bland. Will make it again, leave out the tomato soup and try to give it some pizzaz with garlic, red pepper and perhaps a splash of dry Marsala. Will also parboil the zucchini for a few minutes before cutting and scooping them as the zucchini shell was a bit tough. Maybe carmalizing the onion in the meat mixture would help. It needs a bit of zing!

0 users found this review helpful
Reviewed On: Sep. 10, 2013
Momma Shea's Best Ever Meatloaf!
Frankly, I missed the soft crumbly meat and texture of onions, bell peppers and celery. This was just okay for me. The texture is firm. With 2 pounds of meat and 2 cups of matzo that expands it makes a very large meatloaf. It is sort of like a French country pate. It did make great sandwiches spiced up with condements. Would be great as a sandwich buffet item.

3 users found this review helpful
Reviewed On: Sep. 29, 2012
 
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