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Old 10-22-2007, 10:46 AM   #1
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I Made Meatloaf???

Yep, some of you may know that one of my least favorite foods is meatloaf. Hate the way it sounds, hate the way it smells, hated everything about the dish when I was younger and have not even come close to having it one the same table with me since then.

Wellllllllll.... I saw this recipe on Good Eats that appealed to me and actually made me want to try meatloaf all over again. Click here to see the recipe.

I actually bought and ground my own chuck and sirloin and was very pleased with the texture and flavor. I guess the one big problem I had is that the loaf did not hold together as well as I would have liked and when I went to slice the loaf, it came apart in chunks. Any ideas of what I did wrong or what I could do different for next time? I really liked the finished product and would like to make it again.

Any tips would be great. Thanks!!!

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Old 10-22-2007, 11:04 AM   #2
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I've made a modified version of this recipe. The meat mixture must be thoroughly mixed and packed into the loaf pan tightly to make sure here are no air pockets, etc. Don't be too concerned about his comment to not squeeze the meat. It has to be well packed to hold together.

Also, you have to let it rest before slicing it.
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Old 10-22-2007, 11:17 AM   #3
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Seems like a lot of meat (and stuff) for just one egg. Isn't it the egg that binds everything together?
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Old 10-22-2007, 11:43 AM   #4
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Originally Posted by pacanis View Post
Seems like a lot of meat (and stuff) for just one egg. Isn't it the egg that binds everything together?

Good catch. You could easily add another egg in addition to my earlier suggestions. One egg is good for 1 1/2 to 2 pounds of meat.
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Old 10-22-2007, 11:55 AM   #5
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I tried to refrain from 'squeezing' the meat, and I felt that I had it mixed pretty well. But being my first time and all, I am sure there were some mistakes I made along the way. Next time I'm only doing half the recipe, so in that case, one egg should be sufficient?

I thought I packed the meat in pretty well, but when I turned the loaf pan over and dropped the loaf out, it was not holding together very well then. I was not sure what it was suppose to look like, so I dropped the meat back into the loaf pan and tried packing it again and it came out the same as before, so I went ahead and cooked it! And it took about 30 minutes longer than the 45 minutes it listed for cooking time.

It has a great flavor... better than I expected and has changed my mind about trying and eating meatloaf. I wish they would come up with a better name for it!!!
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Old 10-22-2007, 12:05 PM   #6
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Sattie and meatloaf?

Sattie writes "Wellllllllll.... I saw this recipe on Good Eats that appealed to me and actually made me want to try meatloaf all over again. Click here to see the recipe.

"I actually bought and ground my own chuck and sirloin and was very pleased with the texture and flavor. I guess the one big problem I had is that the loaf did not hold together as well as I would have liked and when I went to slice the loaf, it came apart in chunks. Any ideas of what I did wrong or what I could do different for next time? I really liked the finished product and would like to make it again."

I went to the link as I really like Alton Brown's work and first thought to read the reviews - didn't read all of the long list - one of the longest I've seen at FNW.
Almost all excellent 4 & 5 stars with acouple comments about the "dryness" or "falling apartness".

Capsuled they are: Be sure the oven temp is controlled well and not over cook. One comment was concerned about using meat that was too low in fat. One stated that a touch of extra water might be needed and one stressed really pressing the meatloaf into the pan - like really getting on it as suggested by Andy M, along with his suggestion of a bit more egg.

Only a very few would not try it again - taste - like maybe too spicy or too much garlic for them.

Thanks for the link Sattie, I printed the recipe off and looks like I should make it this weekend at my daughters.
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Old 10-22-2007, 12:20 PM   #7
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Stupid me!!!! I did not even think to read the reviews!!! I just know when I saw him prepare the loaf... my curiosity was peaked! I see now that the reviews would have given me some insight as to what I might have come up against.

The meat I used was very very lean and I knew then that may contribute to a possibly dry loaf. And I know it was not over cooked. I used a themometer and cooked it to 150 and let it stand. I may have cut into it prematurely. And it was a tad dry, but not too bad.

I liked the spice that it had, I being the fire mouth that I am found the spice was just right!

Thanks for pointing out the reviews David... wish I would have thought to read them last night!
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Old 10-22-2007, 12:32 PM   #8
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No, you aren't stupid - I learned the hard way to read those reviews - some of the recipes I have looked at seemed great but the reviews stated otherwise so I pass on them. And! the tips are great - worth the time, sometimes I will print off the recipe and pencil in some of the tips I like or need. :)
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Old 10-22-2007, 01:03 PM   #9
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One of these days I'll gather the courage to make meatloaf. I also do not like it. Actually I do not like anything made from ground meat.
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Old 10-22-2007, 01:45 PM   #10
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Originally Posted by CharlieD View Post
One of these days I'll gather the courage to make meatloaf. I also do not like it. Actually I do not like anything made from ground meat.
Does that include hamburgers Charlie?????? Chili?? Are you serious???? I have to say that trying this recipe was a real stretch for me, but I do LIKE this recipe.

I think today is as good as any to get the courage up my friend!!!
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