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Old 08-09-2017, 10:45 AM   #1
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Meatloaf

Meatloaf.
This is going to be a ridiculous request that I need help with. The meatloaf I have made the past two times has been too moist. Not to me, but to my husband. He would like a more 'chewy' meatloaf. So please help.

For each lb of hamburger I usually add, a handful or more of bread or cracker crumbs, 1 egg, salt and pepper, some ketchup or tomato sauce.

Later today I'm making meatloaf again, can you make suggestions so that I make a more chewy meatloaf?
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Old 08-09-2017, 10:55 AM   #2
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Meatloaf...Later today I'm making meatloaf again, can you make suggestions so that I make a more chewy meatloaf?
Fewer breadcrumbs and less liquid.
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Old 08-09-2017, 10:57 AM   #3
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Fewer breadcrumbs and less liquid.
Thank you Andy! Later today I'll be giving that a try.
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Old 08-09-2017, 11:01 AM   #4
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Rather than putting it in the meat, I put ketchup on top as a glaze about 10 minutes before it's done cooking. To flavor it up, I add one minced clove of garlic, a tsp of Worcestershire sauce and about a half teaspoon of dried sage.
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Old 08-09-2017, 11:11 AM   #5
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Rather than putting it in the meat, I put ketchup on top as a glaze about 10 minutes before it's done cooking. To flavor it up, I add one minced clove of garlic, a tsp of Worcestershire sauce and about a half teaspoon of dried sage.
Okay, so the ketchup on the top at the end of baking, flavorings like garlic and worcestershire, I can't go with sage, maybe thyme, an egg, and a 1/4th cup of crumbs (I'm going to crumb it sparcely), s and p. A plan? I'll let you both know how this turns out. I'm thinking I may need to bake it a little longer. I've given some thought to adding some gelatin, as a chewy type factor, but I don't know yet.

(sage kind of strikes me as a chicken/turkey spice)
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Old 08-09-2017, 11:14 AM   #6
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Okay, so the ketchup on the top at the end of baking, flavorings like garlic and worcestershire, I can't go with sage, maybe thyme, an egg, and a 1/4th cup of crumbs (I'm going to crumb it sparcely), s and p. A plan? I'll let you both know how this turns out. I'm thinking I may need to bake it a little longer. I've given some thought to adding some gelatin, as a chewy type factor, but I don't know yet.

(sage kind of strikes me as a chicken/turkey spice)
We love it with sage, and there are quite a few Italian dishes that pair beef and pork with sage, but if you prefer thyme, go for it btw, I use a mix of 1 lb. ground beef and 1/2 lb. ground pork for meatloaf and meatballs.

Your plan sounds good. I bake mine in a loaf pan for about an hour and a half. I also pour off the juices as soon as I take it out of the oven, so they don't get reabsorbed into the meat. Then I use them to make gravy, because what's meatloaf without mashed potatoes and gravy?
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Old 08-09-2017, 12:05 PM   #7
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We love it with sage, and there are quite a few Italian dishes that pair beef and pork with sage, but if you prefer thyme, go for it btw, I use a mix of 1 lb. ground beef and 1/2 lb. ground pork for meatloaf and meatballs.

Your plan sounds good. I bake mine in a loaf pan for about an hour and a half. I also pour off the juices as soon as I take it out of the oven, so they don't get reabsorbed into the meat. Then I use them to make gravy, because what's meatloaf without mashed potatoes and gravy?
I never pour off the juices and maybe that is a big factor. I never thought of that. All this time I thought people wanted moist meatloaf but I might be overdoing it. I'm looking for some jerky meatloaf, lol
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Old 08-09-2017, 12:07 PM   #8
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Old 08-09-2017, 12:08 PM   #9
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I never pour off the juices and maybe that is a big factor. I never thought of that. All this time I thought people wanted moist meatloaf but I might be overdoing it. I'm looking for some jerky meatloaf, lol
Sounds like DH want his meatloaf with the texture of a hamburger. Nothing wrong with that, just not normal.
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Old 08-09-2017, 12:31 PM   #10
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Sounds like DH want his meatloaf with the texture of a hamburger. Nothing wrong with that, just not normal.
I'm starting to get that. He's not normal and I'm not normal, we are truly freaks and I have no problem with that! The greatest part is that anyone else's opinion of us is really none of our business. We probably ought to care but we don't.

Sir Loin, my mom used to use oatmeal too and I think maybe that is what I'm looking for. Oatmeal has some gelatin like qualities. Something to absorb all the liquids and dry it all out. I shouldn't probably throw out the dishwater with the baby, just because momma was bizzarre, doesn't mean her recipes were bad.
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