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Old 01-06-2009, 02:43 PM   #11
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I actually heard saltine type crackers work good.
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Old 01-06-2009, 02:51 PM   #12
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Freeform here.

Do you saute the veg before adding it to your mixture? Everyone has they're own taste for meatloaf. For instance, I'm not a fan of the ketchup topping but prefer a gravy or sauce.
Wow! Love the saute idea my onions and peppers were still too firm even after an hour of cooking.

You may have identified yet another problem with my meatloaf. I was mixing the ketchup in with the meat! I didn't think of applying it on the surface!!!
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Old 01-06-2009, 02:54 PM   #13
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I tend to cook certain things seperate for more control over the final product. Meatloaf, omelettes, a couple mac & cheese recipes, potato gratin etc.
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Old 01-06-2009, 02:55 PM   #14
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I didn't think of applying it on the surface!!!
Oh that is my favorite part, but instead of ketchup I use BBQ sauce.
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Old 01-06-2009, 02:57 PM   #15
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Oh, meatballs too. I always saute the onion first.
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Old 01-06-2009, 03:07 PM   #16
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My family likes my meat loaf and I cook it in a stone dutch oven with carrots and potatoes around the meat loaf..
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Old 01-06-2009, 03:49 PM   #17
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My family likes my meat loaf and I cook it in a stone dutch oven with carrots and potatoes around the meat loaf..
What the heck is a stone dutch oven, I can't believe they make stone pots. That must be some meatloaf.
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Old 01-06-2009, 04:38 PM   #18
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...

1.5 lbs. chuck
.75 bread crumbs, plain
1 egg
.5 cup chopped onions
.5 cup chopped Bell peppers
.5 cup ketchup
salt and pepper to taste
....
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...I would add more onion, some mushrooms, some soy or Worcestershire sauce, thyme, grated romano or parmesan cheese.

Also, I process the vegetables in a food processor until they are almost pureed. They add more moisture that way and are easier to mix into the meat. Also, they cook and give up their flavor easier when processed.

A whole onion rather than a half cup. That would be at least a cup.

A cup of chopped mushrooms.

A tablespoon of soy or Worcestershire.

a half teaspoon of thyme

a third to a half cup of grated cheese.

Processing the veggies in the FP will eliminate the uncooked onion problem you mentioned.

Sauteeing the veggies before adding them in is also a good idea. It will result in a different flavor from using them raw.
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Old 01-06-2009, 05:15 PM   #19
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To me it does not make a difference if the meat loaf is free form or not.

What matters to me is the taste and the texture. The seasoning is key. I have made good meat loaf with salsa instead of ketchup mixed in. Or cream of tomato soup. Or tomato sauce. You get the picture.
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Old 01-06-2009, 05:55 PM   #20
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Gotta say that this is probably the cutest, quirkiest food obsession I have seen in the several years I've been a member of DC! LOL!

And you are so polite and open to suggestion, mignon! Really nice to see!

I love my meatloaf. I use a package of seasoned breadcrumbs called "Tempo" because my grandmother did and I love it, plus an egg, a little water, RAW onions and garlic. That's it. I always use a loaf pan because I DON'T like crispy edges. Having it leftover tonight, in fact.

So, I look forward to your eventually achieving, and posting about, your meatloaf NIRVANA! Ever ONWARD!!

Lee
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