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Old 05-10-2008, 09:37 PM   #11
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While addressing Auntdot's remarks, three other contributors to my education emerged, meanwhile I wish to explain what I did to earn such minimal results.

My recipe was as thus: 1.5 lbs. chuck, 1 egg, I c. chopped onion, 1/2 c. diced bell pepper, 2 cloves minced garlic, 1/4 c. chopped flat parsley, 1 slice of torn up white bread, 1/2 c. tomato sauce, S&P to taste.

I sautéed the onions, garlic, bell pepper, and parsley first. I whisked the egg, S&P, tomato sauce, and torn bread and then mixed in the contents of my covered skillet, and finally the chuck taking care not to over mix. Meanwhile my oven is coming up to 350 degrees. Then quick into the oven, and at 1 hour if the meatloaf registered 160 degrees — out it came. I let it rest 20 minutes before cutting.

Should have been a perfect meatloaf, right? Wrong, it was not perfect.
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Old 05-10-2008, 09:42 PM   #12
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Did you put in any salt and pepper? Did you cover it with foil while baking?
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Old 05-10-2008, 09:43 PM   #13
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I'm not sure if Tempo is a New England-only thing or not. Where are you, Mignon?

Lee[/quote]

I'm laboring in Florida and I'm sorry to sat "Tempo" is only an excuse down here for living 1 mph.
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Old 05-10-2008, 09:46 PM   #14
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i just had a situation with turkey meatballs that, from experience, would have come out tough and dry. so i added a good 1/4 cup of milk at a time until i reached the desired consistency. it's all in the feel.

while making adjustments, however, be careful not to over work the ground meat, be it turkey, beef, or pork. the minimum amount of mixing required to incorporate the ingredients into the extruded meat is optimal.
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Old 05-10-2008, 09:53 PM   #15
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Quote:
Originally Posted by Constance View Post
Did you put in any salt and pepper? Did you cover it with foil while baking?
Say, I think you have something — no one told me anything about covering with foil, maybe that's the problem. I've always left the top bare thinking a nice crust would form — never happened. Further, maybe a free form loaf is better than in a pan?

I still can't help thinking that I need something in the mix to keep the fat fat from leeching out of the meat. Maybe an extra amount of dry bread crumbs?
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Old 05-10-2008, 10:02 PM   #16
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or you could use turkey.


(paid for by the florida cow association)
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Old 05-10-2008, 10:02 PM   #17
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Quote:
Originally Posted by buckytom View Post
i just had a situation with turkey meatballs that, from experience, would have come out tough and dry. so i added a good 1/4 cup of milk at a time until i reached the desired consistency. it's all in the feel.

while making adjustments, however, be careful not to over work the ground meat, be it turkey, beef, or pork. the minimum amount of mixing required to incorporate the ingredients into the extruded meat is optimal.
I tried that, the extra liquid goes through my meat loaf like castor oil and ends up with the fat in my outer pan.
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Old 05-10-2008, 10:05 PM   #18
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Interesting, Connie. I've never put foil on any of my meatloaves.

I don't have a pan-within-a-pan that drains the fat away from the meatloaf.

However, what I do do is to make a foil "sling" by taking a piece of foil that's as long as the pan, plus the measurement of both sides, then add about 6 inches. Fold this piece of foil in half and in half again lengthwise. Put it in the pan, end to end, which makes a nice sling. Put my meatloaf mixture in the pan and, when it's done cooking, lift the meatloaf out with the foil sling. Let rest and slice.
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Old 05-10-2008, 10:10 PM   #19
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Best meatloaf

Mignon, despite the fact that you irritated some of us with your remark about the "ladies," I'm going to forgive you and give you my top secret very very best meatloaf I've ever eaten recipe. This is the result of many years of experimentation and research, and it is moist, flavorful and makes great sandwiches as well. First of all, don't cook it in a loaf pan - cook it free form to allow it to brown all over...

MY FAVORITE MEATLOAF RECIPE

Start out by sautéing a medium onion, chopped, with two minced cloves of garlic in a few teaspoons of olive oil. Cook it until it is a little translucent and add it to the following::

1.5 lbs ground chuck
1.5 lbs ground pork
2 eggs
2/3 cup quick oatmeal
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp salt
½ tsp pepper
Pinch of thyme
½ cup evaporated milk
A shake or two of hot pepper sauce

Mix all of this together well, and with wet hands, form it into a loaf in a baking dish. Brush it with half of this glaze, that you have cooked for a few minutes in a small saucepan on the stove:

4 TBS brown sugar
½ cup ketchup
4 tsp. cider vinegar

OK, now drape the top (tuck under the sides) with 7-8 slices of bacon

Cook at 350F for about an hour and a half. Serve with the rest of the glaze………you can always add your own touches (chopped peppers, carrots, etc.). but to my way of thinking, this is the perfect meatloaf ). NOTE - when you make sandwiches, slice the meatloaf and fry it in a little butter. Then use fresh bread and mayo - heaven!
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Old 05-10-2008, 10:14 PM   #20
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could you use turkey bacon, karen?

lol, just kidding. that looks fantastic! thanks. copying, printing.
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