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Old 08-09-2013, 05:57 PM   #11
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Originally Posted by PrincessFiona60 View Post
I sauté all veggies before putting them in meatloaf to avoid this problem.
I do the same. I "drain" the zucchini for about 1/2 hour before I add it to the meat.

I've got OCD--Obsessive Chicken Disorder!
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Old 08-15-2013, 08:13 PM   #12
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Perhaps it was the fat content of the minced (sorry, ground) meat. Best to buy low fat mince. The problem with ready ground meat is that you don't know what's gone into it and it's often a repository for lots of fat.

Make friends with your butcher, flutter your eyelashes and ask him to mince/grind a particular cut of beef while you wait. (Don't, of course, make this sort of request when the shop is heaving with customers and there is a long queue behind you!) I use chuck but I'm English and I don't know what it's called in the US - it's a stewing grade cut from the top part of the beast's shoulder.

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Old 08-15-2013, 09:40 PM   #13
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This is why I'm anti-vegetables in meat loaves. Except onion, of course. Just my opinion. Veggies on the side at my house.
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Old 08-23-2013, 06:39 PM   #14
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Originally Posted by PrincessFiona60 View Post
I sauté all veggies before putting them in meatloaf to avoid this problem.
Not to mention that sauteing brings out more flavor than just roasting them in the loaf. It also allows you to add a little seasoning directly to the veggies for even more pop.

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