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Old 06-28-2013, 08:43 PM   #41
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Originally Posted by Andy M. View Post
I have recipes for ML because I like to be able to recreate a tasty dish. Nothing worse than having someone say they loved the last one and make it the same way and you can't.
Yeah, I've been there. Now if I make something up and everyone likes it I write it down right away, (usually when everyone else is cleaning the kitchen )
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Old 06-28-2013, 08:50 PM   #42
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I was really embarrassed when I read this thread--I don't have a recipe for meatloaf, I just do it. Sometimes it has grated carrot in it, sometimes it has salsa and chard in it, sometimes it is "cabbage roll" meatloaf, but I must confess, I don't have a recipe. I do it be "guess and by golly." Amazing that so many folks have meatloaf recipes. And it is so embarrassing not to have one.
CWS,CWS,CWS,CWS!!!!!!! I missed you!!!

I don't think I've ever made the same meatloaf twice, even with a recipe.
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Old 06-28-2013, 09:15 PM   #43
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CWS,CWS,CWS,CWS!!!!!!! I missed you!!!

I don't think I've ever made the same meatloaf twice, even with a recipe.
What PF said!!!
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Old 06-28-2013, 09:50 PM   #44
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It's nice to have all these recipes in one place. I will pull some of these. I can't make a good meatloaf to save my life. It's always either dry or tasteless. It's such a shame because meatloaf is one of my favorite things!
Someone on television (either Ina Garten or Nigella Lawson, can't remember which as they've both demo'ed meatloaf this week) said it was important not to compact the mixture too much or it squishes out the moisture and makes it dry. Whoever it was used their finger tips too very lightly move it round to mix it. NL covered hers in strips of streaky bacon but I can't remember whether IG did. It would help to baste the m/loaf and keep it moist.

Oh dear, here's a"foreigner" preaching to an American about such an iconic American dish as meatloaf. What my late father would describe rather rudely as "teaching your grandmother to suck eggs"!
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Old 06-28-2013, 10:56 PM   #45
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The vegetables you add to the mix provide moisture along with the fat. Unless you overcook it, it shouldn't be dry. I cook it according to internal temperature.
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Old 06-28-2013, 11:19 PM   #46
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I read that business about handling the meat very gently and believed it too, but the meatloaf hangs together better if you mix it really well and I've never made a dry meatloaf.
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Old 06-29-2013, 12:15 AM   #47
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I read that business about handling the meat very gently and believed it too, but the meatloaf hangs together better if you mix it really well and I've never made a dry meatloaf.
I mix the heck out of it and put it in the pan, but I don't try pack it solid in the pan. Actually I free form it on top of foil on my broiler pan. That allows the bulk of the fat to run off. No dry meatloaf here, either.
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Old 06-29-2013, 06:15 AM   #48
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I pack mine pretty good. I use the KA to mix everything up.
I think it's a texture thing packing it loosely. Just like hamburgers are supposed to be formed.
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Old 06-29-2013, 06:28 AM   #49
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If I am making meatloaf for cold sandwiches I pack it into a loaf pan. When it comes out of the oven I put another pan on it and weight it down until it cools. I also use a teaspoon of curing salt and let it sit in the refrigerator for a few hours to mellow before baking.

Hot meatloaf for dinner with mashed potatoes and crater gravy is always free form on a baking sheet.

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Old 06-29-2013, 07:01 AM   #50
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I love meatloaf! I like trying different fillers - leftover bread heels, stuffing mix, croutons, diced leftover cornbread.

Lately, I've only been able to find 80/20 hamburger. It turned out too crispy on the outside, so I'll either have to use a topping, or maybe cook it for less time, or a little less temperature.

The 73/27 hamburger is much better for meatloaf.
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