(A Collection of
Noziam
Recipes)
NJN Meatloaf
Made by Nila J. Nozum, my mother, who is now
deceased
(May be the best meatloaf on the planet!!!)
Description
This may very well be the
BEST meatloaf recipe on the face of the earth. After
about 7-10 tries, I managed to get VERY CLOSE to my mother's
meatloaf recipe, which she took to the grave with her.
Essentially, I successfully dug up this recipe right up out of
her grave (through memory of ingredients and experimentation
on mixtures). I knew all the ingredients, but just
didn't know the mixture. My mother died in 2002 and I
finally "bit the bullet" and decided to try making this
meatloaf in 2018, over 15 years after her death. The
hardest part here was putting my mind to the task of making
this meatloaf.
Ingredients
| Ingredient |
Using 1 pound of ground
beef |
Using 1.5 pounds of
ground beef |
| Ground beef (80% Lean /
20% Fat) |
1 pound of ground beef |
1.5 pound of ground beef |
| 2% Milk |
2 2/3 oz (around 1/3 cup) |
4 oz (1/2 cup) |
| Egg(s) -- Grade A Large |
1 egg |
2 eggs |
| Onion |
2-inch diameter WHITE
onion |
2.5 inch diameter WHITE
onion |
| Dry (ground) mustard |
2/3 level teaspoonful |
1 level teaspoonful |
| HEINZ ketchup (DO NOT
SUBSTITUTE!!!) |
3 heaping tablespoonfuls |
4 heaping tablespoonfuls |
| PROGRESSO Italian bread
crumbs (DO NOT SUBSTITUTE!!!) |
3.5 heaping tablespoonfuls |
5 heaping tablespoonfuls |
| Salt |
2/3 level teaspoonful |
1 level teaspoonful |
| Pepper (black) |
1/3 level teaspoonful |
1/2 level teaspoonful |
Directions
First
peel and grate the onion onto a saucer or plate. Place
ALL the above ingredients into a large mixing bowl. Mix
THOROUGHLY, preferably by hand. WARNING: Use good
hand hygiene (with SOAP AND WATER, NOT hand sanitizers!!!)
BEFORE AND AFTER working with the above
mixture!!! Protective gloves are optional.
Immediately after thoroughly mixing the above ingredients,
transfer this to a meatloaf / bread baking dish, preferably a
Pyrex rectangular glass baking dish. Try to level off
the top of this, so that it is even height all the way
across. Wash your hands at this point, for you are now
finished touching the raw meat and such. Now take 3-4
additional tablespoonfuls of HEINZ ketchup and slather this
across the top of your meatloaf--same amount as what you mixed
INTO the meatloaf mixture. Cover this completely with
aluminum foil and then put into the oven at 350º F for 1 hour
and 15-25 minutes, depending on the size of your
meatloaf. For the bigger meatloaves, you may wish to
place this dish onto a sheet pan with aluminum foil, just in
case it boils over and tries to make a mess in your oven.
You can optionally cook other items in the meantime to go with
your meatloaf, such as potatoes and a favorite vegetable.
SPECIAL
NOTE: Unfortunately, onions can be "unpredictable", sometimes
being VERY, VERY STRONG. If this happens, use maybe just
1/5 of the amount of onion in the mixture. This is the
hardest variable to regulate in terms of obtaining a
consistently good meatloaf again and again.
INTERESTING NOTE: I found that this meatloaf, after
being baked and refrigerated, freezes VERY WELL in Ziploc
freezer bags, even close to a year later. Just remove it
from the freezer and bag and thaw it out in a microwave at 30%
power for 5-6 minutes, and then maybe 80% power for possibly
2-4 more minutes. It comes out just about as good as
just fresh out of the oven! You can also divide this
meatloaf up into 3-4 "segments" and put each of these into a
quart-sized Ziploc bag for "single servings".
Polish Hamburgers
Description
To
start with, it is about a five times tastier burger than what
98% of
people
make. To this date that I know of, the ONLY PLACE that has
been
able
to hold a candle to my Polish hamburgers is Eat 'n' Park with
their
quote
"gourmet burgers." While my polish hamburgers use about a
third
of
pound of beef per burger, they are closer to a whopping half
pound by
the
time the extras are added.
Ingredients
(per pound of beef)
- Ground beef (one pound of premium
quality)
- One egg
- One tablespoon of regular mustard
- One tablespoon of decent ketchup, such as
Heinz
- About 1/10 to 1/8 teaspoon of salt
- About 1/10 teaspoon of black pepper
- About 1/8 cup of dice onions
- About 1/8 cup of Progresso Italian bread
crumbs
- 1/8 cup of milk
Directions
Just mix the above
ingredients
together into a large mixing bowl. When serving more
people, you
may multiply all the ingredients proportionally. Mix the
goodies
up using CLEAN HANDS. A spoon will NOT work good in this
case.
After mixing well, try to form the patties at
approximately 4-5
inches
in diameter by about 1/2 inch thick. Fry in a skillet with
enough
vegetable oil to cover the bottom of it well. Use medium
heat.
After about 2-5 minutes, flip them over. When you START to
get
some
DARK brown on both sides, they should be done. Due to the
size
and
weight of these tasty burgers, you should use TWO spatulas--one
underneath
the burger and one over it so that the burger has a much better
chance
of staying together during the flipping process. You
should do
about
2-5 minutes per side TWICE. This means that you should do
THREE
flippings
BEFORE they are ready to serve. This helps to get them
done
better
with a lower probability of burning them. At any rate,
make SURE
that you don't see red in the meat when eating them.
GOOD Bird Salad (turkey salad)
Description
This
is a down-to-earth turkey salad that adds nothing to botch it.
Ingredients
(per 1/2 gallon of ground
turkey)
- 12-15 ounces of REAL mayonnaise
- 10-15 ounces of sweet pickles and/or sweet
relish (total NOT to exceed 15 ounces)
Directions
Grind up the turkey
using a
medium to fine grinder outlet and have it go into a LARGE
serving/stirring
bowl. If sweet pickles are used, grind these up as well
and put
into
the same bowl as the ground turkey. Finally add the
mayonnaise.
Start out with the lower figures given above, since you can
always add
more if necessary. You may have to take several taste
tests after
mixing the ingredients, since more may be necessary.
Remember
that
the turkey is usually the limiting factor, so be careful with
the
pickles
and mayonnaise. The final product should have a good taste
and is
at least relatively easy to spread onto a sandwich.
GOOD Fish
Description
With
this recipe, you can say good bye to all that mediocre fish that
most
fish
places sell and say hello to the GOOD stuff! Not only does
this
recipe
START with better fish, it is made even tastier when you are
done.
Ingredients
(standard box of ocean
perch)
- Ocean perch with bones already removed
- 1/2 cup of flour
- 1/2 to 3/4 teaspoon of Lawry's Season salt
- 1/2 teaspoon of onion salt
- 1/2 teaspoon of garlic flakes or garlic
salt
- OPTIONAL : 1/2 teaspoon of Natures
Seasonings
Directions
Take a one-gallon
Zip-Lock
(or similar) bag and dump the flour and seasonings into it and
close it
up. Now shake the bag so that the flour and seasonings get
well
mixed.
Now reopen the bag and throw the individual fish pieces in
there.
Now close up the bag again and shake it so that the flour
mixture gets
all over the fish. Have a skillet ready with enough
vegetable oil
to cover the bottom of it well. Reopen the bag and throw
the fish
into the skillet and turn it on medium heat. Fry each side
of
them
for about 2-5 minutes and then flip them. You should do
THREE
flippings
at around 2-5 minute intervals BEFORE removing them to
serve.
When
the fish get golden brown and/or start to fall apart, they are
ready to
serve. WARNING: Do not use Hunts ketchup on your
fish or
you'll
ruin them! Also be aware that during the frying process,
you may
have to add extra vegetable oil, for fish can really use it up.
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