I usually lightly pack the raw meat into a loaf pan, then turn it out onto a rack in the baking pan. That way, you get more of the crust. I also like to glaze it before it's done cooking.
Back to a meatloaf being too moist, it usually calls for "shredded" onions. After I shredded an onion onto a paper plate, I was amazed how much liquid came out when I folded it over the sink.
Back to a meatloaf being too moist, it usually calls for "shredded" onions. After I shredded an onion onto a paper plate, I was amazed how much liquid came out when I folded it over the sink.
I just dice the onion. I like the textural variety from slightly larger pieces of onion. I've also added diced bell pepper or diced sautéed mushroom for some different flavors.
I'm thinking a greem chili meatloaf sounds good...make it with ground pork, green chilies, onion, cumin, egg. Salsa to cover...
I like to play with new flavors for meatloaf. I made a chorizo and beef with a chili relleno filling. It was wonderful.Now that's a great idea... I've never had meatloaf like that...
Ross