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Old 09-12-2004, 05:26 PM   #1
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Dry meatloaf

my meatloaf came out dry. what did i do wrong?

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Old 09-12-2004, 05:46 PM   #2
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Welcome Arturo (tryin again):

What were your ingredients? cooking time?
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Old 09-12-2004, 05:58 PM   #3
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2 lbs beef, a little tomato paste, 2 eggs, mushrooms, bread crumbs and spices. cooked it for 90 mins. i forgot the olive oil, maybe that was it. it tastes good, just ain't moist enough.
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Old 09-12-2004, 06:04 PM   #4
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Quote:
Originally Posted by arturo
2 lbs beef, a little tomato paste, 2 eggs, mushrooms, bread crumbs and spices. cooked it for 90 mins. i forgot the olive oil, maybe that was it. it tastes good, just ain't moist enough.
Cooking time sounds too long--an hour should do it, but what temp were you using? You shoulda added the oil too.
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Old 09-12-2004, 06:12 PM   #5
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a little over 350. i averaged the temps of the recipes i had. anything i can throw in to spice it up a bit?
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Old 09-12-2004, 06:24 PM   #6
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Quote:
Originally Posted by arturo
a little over 350. i averaged the temps of the recipes i had. anything i can throw in to spice it up a bit?
I do mine at 375 for an hour. To jazz it up you can add all kinds of things: minced jalapeno, minced fresh garlic, Tabasco, etc., etc. Use spices and herbs that you like the taste of--probably about a tablespoon or two of each, but don't use too many per outing or your dish will get too confused.
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Old 09-13-2004, 08:25 AM   #7
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MY MEATLOAF

1/12 lbs. mix ground beef, veal and pork
¾ cup fresh breadcrumbs
1 egg
1/3 cup heavy cream
1T worchestershire sauce
½ tsp. cayenne
2 tsp. mushroom base*
2 tsp. salt
1 tsp. black pepper
1 tsp. dry thyme
1T roast garlic
2T carmelized onions
¼ cup minced parsely

Preheat oven to 350.

Combine cream and crumbs, and let sit. Puree roast garlic and onion. Mix together egg, worchestershire, pureed garlic/’onion, salt, pepper, thyme and mushroom base.

In large bowl, combine meat, crumbs and egg mixture; mix w/hands til well blended. Form into a loaf on an oiled baking sheet and bake at 350 for 1 hour or til thermometer reads 160. Let rest before cutting.

* This is a stock base most groceries are carrying now - in a little black jar in the soup/stock section of the grocery store
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Old 09-13-2004, 09:20 AM   #8
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marmalady -

I like your recipie - especially the addition of caramelized onions. Will try it real soon.

I like ground pork mixed with ground beef (veal is a bit pricey for me plus I do have some moral objections to how veal is produced in the US - but that's just me). I think the fat in the ground pork really helps the final product.
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Old 09-13-2004, 09:25 AM   #9
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The cream doesn't hurt either - :D

Just leave the veal out and sub in more ground beef if you have objections, which I certainly understand.
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Old 09-13-2004, 11:11 AM   #10
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This is an excerpt from my CD-Rom Self-Published Cookbook - "You Can Be A Great Cook With Beef" It is different than most meat "loaves". Try it for a change of pace.

Also, the single greatest threat to moist meat loaf is over cooking. Use a meat thermometer and cook until the center of the loaf reads 165 degrees. This will insure a flavorful meat loaf. Also, if you use reconstituted TVP instead of breadcrumbs, the loaf will be more moist. It will also allow you to use leaner ground beef. Just don't add more than 1 part TVP to 3 parts ground beef. It won't affect the meat flavor in that ratio. TVP - Textured Vegetable Protien. Here's the recipe:

Mexican Volcano:
You'll wow the crowds, and give yourself some idea your own
artistic ability. The flavor is South of the Border. The theme
is fun. Award winning Balderson Aged Cheddar adds flavor to
the dish while Mozzarella creates visual effect.
Your family and friends will be amazed by your creativity, and the quality of the meat-loaf. In this recipe, we use bread crumbs to increase the volume while maintaining flavor and texture. Thus, you save money without sacrificing quality.
Ingredients:
1 lb. ground beef
1/2 lb. bulk Chorizo (or Italian sausage)
1 tbs. chili powder
1/2 tbs. cayenne pepper
1/4 cup chopped fresh Jalapeno peppers
1/4 cup bread crumbs
1/4 cup ketchup
3/4 cup enchilada sauce, or salsa
1/2 cup shredded mozzarella cheese
1/4 cup Balderson 2 year old Medium Cheddar Cheese
1 large egg
Preheat the oven to 375'- F. Remove the Chorizo from its
casing. Mix together the ground beef, Chorizo, chili powder, cayenne pepper, jalapeno peppers, egg, Balderson Cheddar, and bread crumbs. Knead together until well mixed. Lightly grease a 12" square casserole dish and place the meat mixture into it.
Shape the mixture into a volcanic mountain with valleys and
cliffs. Show off your hidden artistic talents. Create a crater in the top suitable for about a 1/4 cup of sauce. Place the “volcano” into the oven, with a meat thermometer inserted to the center.
Cook for 45 minutes. Check the thermometer. When the
internal temperature reaches 175'- F., remove from the oven.
Pour the sauce into the crater, making sure that rivulets of
sauce run down the mountain sides. Place strands of Mozzarella
cheese shreds onto the rivulets and in the crater to mimic the
glowing hot lava. Place in the oven until the cheese melts
slightly. Remove from the oven and place onto a serving
platter. Slice into eight equal wedges and serve with little
men made from toothpicks and Vienna sausage and toothpicks
(half covered by lava). Make trees with Broccoli to finish the
hapless village. Your kids will love it, and your guests will
gasp with delight. (Omit the little men if you want. That
might be a bit much).


Seeeeeya; Goodweed of the North
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