0_Wizard
I used to make a particular meatloaf with ground beef etc. and an Italian sausage in the middle! What's your favorite?
Meatloaf is a dish of ground meat mixed with other ingredients and formed into a loaf shape, then baked or smoked.
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Meatloaf
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Cuisine of the Midwestern United States
Midwestern cuisine is a regional cuisine of the American Midwest. It draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Native North America, and is influenced by regionally and locally grown foodstuffs and cultural diversity. Everyday Midwestern home cooking generally showcases simple and hearty dishes that make use of the abundance of locally grown foods. Its culinary profiles may seem synonymous with "American food." Quoted in a 2007 interview with the "Daily Herald", Chef Stephen Langlois, a pioneer in the Midwestern local food movement, described it: "Think of Thanksgiving dinner.
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
Pink slime
"Pink slime" (a derogatory term for lean finely textured beef or LFTB, finely textured beef, and boneless lean beef trimmings or BLBT) is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ground beef. In the production process, heat and centrifuges remove fat from the meat in beef trimmings. The resulting paste is exposed to ammonia gas or citric acid to kill bacteria. In 2001, the United States Department of Agriculture (USDA) approved the product for limited human consumption. LFTB prepared using ammonia gas is banned for human consumption in Canada and the European Union.
History of the hamburger
The Hamburger most likely first appeared in the 19th or early 20th century. The modern hamburger was a product of the culinary needs of a society rapidly changing due to industrialization, the emergence of the working class and middle class and the demand for mass-produced, affordable food that could be consumed outside of the home. Americans contend they were the first to combine two slices of bread and a steak of ground beef into a "hamburger sandwich" and sell it. Part of the controversy over the origin of the hamburger is because the two basic ingredients, bread and beef, were prepared and consumed separately for many years before their combination.
Ground beef
Ground beef, beef mince, minced beef, and minced meat (not to be confused with the mixture of chopped dried fruit, distilled spirits and spices referred to as "mincemeat"), is a ground meat made of beef that has been finely chopped with a large knife or a meat grinder. It is used in many recipes including hamburgers and spaghetti bolognese. In some parts of the world, meat grinders are called mincers. In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant.
Hot dog variations
This is a listing of regional variations on the hot dog. Different areas of the world have local variations on the type of meat used, condiments, and means of preparation, which are enumerated below. Hot dogs are very popular throughout the United States. Many regional variations exist. Hot dogs made with caribou meat added are sold as "reindeer dogs" throughout Alaska. The Sonoran hot dog is popular in Tucson, Phoenix, and elsewhere in southern Arizona, as well as in the neighboring Mexican state of Sonora. It is a hot dog wrapped in mesquite-smoked bacon, cooked on a grill or on a griddle or comal, then topped with pinto beans, onions, tomatoes, mayonnaise, mustard and jalapeño salsa or sauce, and served on a bolillo roll, often with a side of fresh-roasted chili pepper.
Coney Island hot dog
A Coney Island Hot Dog (or Coney Dog or Coney) is a hot dog in a bun topped with a savory meat sauce and sometimes other toppings. It is often offered as part of a menu of dishes of Greek origin and classic American 'diner' dishes and often at Coney Island restaurants. It is largely a phenomenon related to immigration from Greece and Macedonia to the United States in the early 20th century. "Virtually all" Coney Island variations were developed, apparently independently, by Greek or Macedonian immigrants in the early 1900s, many fleeing the Balkan wars, who entered the US through Ellis Island in New York City.
1_Apprentice
I really enjoy meatloaf with ground beef. I've never tried it with Italian sausage in the middle  
0_Wizard
I make the shape by hand and encase the sausage in the middle of the mix, then bake it on a baking sheet (pan).
The shape is created by either cooking it in a loaf pan, or forming it by hand on a flat pan.
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Meatloaf
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Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Sausage
A sausage is a cylindrical meat product usually made from ground meat, often pork, beef, or veal, along with salt, spices and other flavourings, and breadcrumbs, encased by a skin. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. Sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. Some sausages are cooked during processing and the casing may then be removed. Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing.
Dumpling
Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources) wrapped around a filling. The dough can be based on bread, flour, or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits, or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering, or steaming. Banku and kenkey fit the definition of a dumpling in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continues kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves.
Outdoor cooking
Outdoor cooking differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. As a result, campers and backpackers have developed a significant body of techniques and specialized equipment for preparing food in outdoors environments. Such techniques have traditionally been associated with nomadic cultures such as the Berbers of North Africa, the Arab Beduins, the Plains Indians and pioneers of North America, and have been carried down to and refined in modern times for use during recreational outdoors pursuits. Currently, much of the work of maintaining and developing outdoor cooking traditions in Westernized countries is done by the Scouting movement and by wilderness educators such as the National Outdoor Leadership School and Outward Bound, as well as by writers and cooks closely associated with the outdoors community.
Sheet pan
A sheet pan, baking tray or baking sheet is a flat, rectangular metal pan used in an oven. It is often used for baking bread rolls, pastries and flat products such as cookies, sheet cakes, swiss rolls and pizzas. These pans, like all bakeware, can be made of a variety of materials, but are primarily aluminum or stainless steel. The most basic sheet pan is literally a sheet of metal. Common additional features that may be found in sheet pans include a lip on one or more edges to prevent food from sliding off, handles to aid in placing the pan into the oven, and removing it again, or a layer of insulation or air (air bake pan) designed to protect delicate food from burning.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Cupcake
A cupcake (also British English: fairy cake; Hiberno-English: bun; Australian English: fairy cake or patty cake) is a small cake designed to serve one person, which may be baked in a small thin paper or aluminum cup. As with larger cakes, icing and other cake decorations such as fruit and candy may be applied. The earliest extant description of what is now often called a cupcake was in 1796, when a recipe for "a light cake to bake in small cups" was written in "American Cookery" by Amelia Simmons. The earliest extant documentation of the term "cupcake" itself was in "Seventy-five Receipts for Pastry, Cakes, and Sweetmeats" in 1828 in Eliza Leslie's "Receipts" cookbook.