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Old 07-26-2012, 09:18 PM   #11
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My "secret" (not a secret any more) is to take 2-3 slices of whole wheat bread and cube them, then soak in milk, then squeeze out the milk and use the soaked bread in your recipe instead of bread crumbs.
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Old 07-26-2012, 09:50 PM   #12
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I always keep a jar ready in the sink with a funnel to drain off any fat. I don't want it sitting in fat.
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Old 07-27-2012, 02:06 AM   #13
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We use a small roasting pan. We generally add some water to the bottom of the pan. Mrs Hoot makes an excellent gravy out of the drippings and water. Periodically, one will come to pieces, but, shucks, you gotta cut it up to eat it.
Hoot, may I be so bold as to ask, does the fragrant gravy making Mrs Hoot have a first name?
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Old 07-27-2012, 02:08 AM   #14
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Hoot, may I be so bold as to ask, does the fragrant gravy making Mrs Hoot have a first name?
How many people do you know who don't have first names?
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Old 07-27-2012, 02:12 AM   #15
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Old 07-27-2012, 02:40 AM   #16
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Bolas, Mrs. Hoot's first name is Jeannie.
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Old 07-27-2012, 08:06 AM   #17
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If you're gonna cook it in a pan, you've gotta dump the fat as it cooks. Otherwise it is boiling in its own fat and will be mush.
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Old 07-27-2012, 11:22 AM   #18
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If you're gonna cook it in a pan, you've gotta dump the fat as it cooks. Otherwise it is boiling in its own fat and will be mush.
I've never done that, nor felt that my meatloaf tasted like it was "boiled in fat." Are you sure that isn't just au jus?
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Old 07-27-2012, 11:33 AM   #19
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The advantage of free form meatloaf is a nice crust on all surfaces except the bottom because the liquids run off.
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Old 07-27-2012, 11:37 AM   #20
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You are using a very standard recipe. In fact, I use the same one.

I cook mine in a loaf pan and never have soggy meatloaf.

So, I'm a bit stumpted...

Mix well but DO NOT overmix. Use a meat thermometer. remove the meatloaf from the greasy pan and let it rest on some paper towels for 10 min before you cut it.
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