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Old 07-19-2009, 10:59 AM   #51
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With 35 years of experience making meatloaf, I can attest that using 80% fat ground chuck, and then putting your mixture (whatever the contents you add) into a freeform loaf ON TOP OF SLICED BREAD and not touching the sides (I use a 9x12 glass casserole dish) will give you a perfectly cooked, semi-crusty, non-greasy loaf.
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Old 07-19-2009, 11:16 AM   #52
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freeform on the slotted tray in broiler pan.
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Old 07-19-2009, 12:42 PM   #53
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never used breadcrumbs, always use oatmeal whole or coarse ground in the
blender. my meatloaf, modified slightly from the 'family recipe', ROCKS!
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Old 07-19-2009, 12:47 PM   #54
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Quote:
Originally Posted by ellakav View Post
never used breadcrumbs, always use oatmeal whole or coarse ground in the
blender. my meatloaf, modified slightly from the 'family recipe', ROCKS!
i use rolled oats also and just a tad of bread crumbs.
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Old 07-19-2009, 01:05 PM   #55
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I'm a free form fan too. I shape it in a loaf dish then bake on a foil covered sheet.

For some extra interest, slice a kosher dill pickle into spears and lay these across
the top of the loaf before cooking!

I also like to coat the loaf with a ketchup, hot sauce, brown sugar and worchestershire mixture the last 15 minutes to get that classic crust.
My wife prefers it without, because she likes to drown the loaf in gravy....
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Old 07-19-2009, 01:45 PM   #56
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Originally Posted by GrillingFool View Post
I'm a free form fan too. I shape it in a loaf dish then bake on a foil covered sheet.

For some extra interest, slice a kosher dill pickle into spears and lay these across
the top of the loaf before cooking!

I also like to coat the loaf with a ketchup, hot sauce, brown sugar and worchestershire mixture the last 15 minutes to get that classic crust.
My wife prefers it without, because she likes to drown the loaf in gravy....
gravy gooooooooooooooooooooooooooooooooood!! LOL i sometimes place loaf directly in pan and bake. last 15 minutes i pour cream of mushroom gravy over the top.
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Old 07-19-2009, 02:09 PM   #57
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that would work for me!
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Old 07-19-2009, 09:49 PM   #58
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Quote:
Originally Posted by Arky View Post
With 35 years of experience making meatloaf, I can attest that using 80% fat ground chuck, and then putting your mixture (whatever the contents you add) into a freeform loaf ON TOP OF SLICED BREAD and not touching the sides (I use a 9x12 glass casserole dish) will give you a perfectly cooked, semi-crusty, non-greasy loaf.
I agree completely!
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Old 07-20-2009, 01:45 AM   #59
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I agree completely!
what do you do with the bread after the meat loaf is done cooking?
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Old 07-20-2009, 11:58 AM   #60
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what do you do with the bread after the meat loaf is done cooking?
you could moisturize your face with it!!
wow. depending on what the ratio of fat is you could get some
serious grease in that bread.

all teasing aside, that is a new one on me. never heard of it before,
but I might try it. in fact, all this talk about meatloaf has made me
think I need to make one tonight. it has been so nice out the last
4 days I have actually been able to use my oven without collapsing
from heat-prostration!
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