Caslon
Executive Chef
Fewer breadcrumbs and less liquid.
Skip the egg.
Fewer breadcrumbs and less liquid.
The egg is part of the binder (with bread crumbs and milk) that helps the meat hold together. It's necessary for meatloaf, in my opinion.Skip the egg.
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?
DH said the texture was perfect for him, chewy firm, slice-able and he liked the taste too.
So thank you friends for your dedicated service to better food!
Next time, smoke a fatty!
Have you posted a recipe for a fatty? Now that I have a stovetop smoker I would love to try it. I can always put under broiler to brown and develop a bark. TIANext time, smoke a fatty!
Have you posted a recipe for a fatty? Now that I have a stovetop smoker I would love to try it. I can always put under broiler to brown and develop a bark. TIA
Italian sausage?Fattys are easy. Bulk breakfast sausage stuffed with cheese and shaped into a log then wrapped in bacon. Smoke until the bacon is crispy.
Italian sausage?
Ah ok thanksBREAKFAST sausage.