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I saw an article that discussed the use of plain gelatin and buttermilk, but my question is more on the use of gelatin. Has anyone used it in meatloaf? Years and years ago the supermarket always sold packs of "meatloaf mix" comprising of beef, pork and veal. That stopped long ago. In this...

I just joined and looking forward to learning and sharing here. I enjoy cooking, but being a retired senior and alone, I'll only cook twice a week in order to freeze portions. Have a lovely day, all.