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Old 08-12-2017, 12:00 PM   #41
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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.
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Old 08-12-2017, 12:09 PM   #42
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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.
I don't bother with the pan. I just shape it pan by hand on a quarter-sheet and bake.
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Old 08-13-2017, 01:44 AM   #43
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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.
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Old 08-13-2017, 06:45 AM   #44
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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.
Squeeze them in a kitchen towel and see how much more will come out. I do that when making meatballs.
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Old 08-13-2017, 11:36 AM   #45
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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.
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Old 08-13-2017, 11:52 AM   #46
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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.
Shredding or chopping the onion....given that in my successful attempt at meatloaf, I baked it for so long, 2 hours, the chopped onions were well cooked and I would guess any excess moisture baked off by the end. The moisture issue kind of dried up.
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Old 08-13-2017, 12:15 PM   #47
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With all this meatloaf talk I think I'll making some tonight.
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Old 08-13-2017, 07:50 PM   #48
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With all this meatloaf talk I think I'll making some tonight.
Glazed mini meatloaf (chewy not to moist but not dry as sawdust).

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Old 08-13-2017, 08:07 PM   #49
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I'm thinking a greem chili meatloaf sounds good...make it with ground pork, green chilies, onion, cumin, egg. Salsa to cover...
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Old 08-16-2017, 09:17 AM   #50
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I'm thinking a greem chili meatloaf sounds good...make it with ground pork, green chilies, onion, cumin, egg. Salsa to cover...

Now that's a great idea... I've never had meatloaf like that...

Ross
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