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Old 09-14-2004, 07:38 AM   #11
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Goodweed - Looks great - love those flavors! Could you describe the 'Balderson' cheese for those of us who don't have access to it? Is it a really sharp, aged cheddar? Tx!
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Old 09-14-2004, 07:59 AM   #12
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How lean was the beef?
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Old 09-14-2004, 11:02 AM   #13
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I use regular 80% lean ground beef. I don't use hamburger as it's too fatty. I sometimes use extra lean ground beef, but then you have to add a binder such as egg to glue it together as extra lean is just too dry.

The Balderson cheese is a very sharp Cheddar. Depending on the aging, it runs from a slightly dry texture to so dry, there are minute crystals of salt that crunch softly btween your teeth. It has a well ballanced, full cheddar flavor, not too salty, not too acidic.

The only other cheddar I've had of the same quality came from an artisan cheese-maker from Wisconsin. Sadly, I can only get it by contacting the maker's brother, who is a freind of mine, but lives about 200 miles west of me.

Check your local cheese specialty shops. I know most places have an outstanding cheese maker somewhere nearby. Make sure the cheese is from a small producer, not a huge food maker. The big guys can't afford the time required to produce a truly great cheese.

Seeeeeya; Goodweed of the North
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Old 09-15-2012, 02:02 PM   #14
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Dry Meatloaf

This is my first post. I enjoy reading all your ideas. So here goes. I made a great tasting meatloaf but it was very dry. Is there anything I can do to is after the fact to make the leftovers be moister? I could use some help here. Thanks to anyone who has an idea.
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Old 09-15-2012, 02:04 PM   #15
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Lots of meatloaf recipes include a glaze or a gravy. Maybe you could reheat it, covered with foil in a bit of gravy or broth?
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Old 09-15-2012, 02:39 PM   #16
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try adding at least two eggs and break up two slices of bread soaked in milk; squeeze out the milk before adding and als place a glass pan filled with water placed under the meatloaf on the oven rack
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Old 09-15-2012, 03:15 PM   #17
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Are you using the leftovers for sandwiches? That's the best reason to make a meatloaf in my opinion.

For a cold meatloaf sandwich with sliced onion and tomato, (my favorite) all you need is more mayo.

For hot meatloaf sandwiches, just make up some simple gravy and pour over the top. A simple gravy can be made with 2 melted Tbs. butter, add 2 Tbs. flour, cook for a bit, and whisk in 1 cup of beef broth.
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Old 09-15-2012, 03:15 PM   #18
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Hiltimama, it's helpful to us if you post your recipe along with your request to improve it, so we know what you're already doing

In my recipe, I use one egg and one slice of bread with about 1 cup of milk mixed with 1 lb. of ground beef (80 or 85% lean) and a half pound of ground pork, along with onion and the other seasonings. Very lean ground beef will lead to dry meatloaf.
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Old 09-15-2012, 03:19 PM   #19
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I like to take leftover meatloaf and slice and fry it on low just to heat through and get a little crust on it. I then serve it with a little catsup or gravy.

I also make my meatloaf with 73/27 meat, it's more moist and flavorful.
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Old 09-15-2012, 03:45 PM   #20
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Hi Zhizara!!! I've been looking for you. Great to see you again. These are all great suggestions, Hiltimama. You're in good hands here. It's amazing how helpful all of the DCers are. If you have juice leftover in the bottom of the pan after cooking your meatloaf, you could save it, reheat it later, and pour it over the leftover meat.
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