Glorie
Senior Cook
Instead of using tomato sauce I use steak sauce to give it a zip. Plus I add garlic too
Instead of using tomato sauce I use steak sauce to give it a zip. Plus I add garlic too
As you noted, the more you handle the meat the tighter it gets so you can control the tight vs. soft texture.
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.
i use rolled oats also and just a tad of bread crumbs.never used breadcrumbs, always use oatmeal whole or coarse ground in the
blender. my meatloaf, modified slightly from the 'family recipe', ROCKS!
gravy gooooooooooooooooooooooooooooooooood!! LOL i sometimes place loaf directly in pan and bake. last 15 minutes i pour cream of mushroom gravy over the top.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....
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.
what do you do with the bread after the meat loaf is done cooking?I agree completely!
what do you do with the bread after the meat loaf is done cooking?