That's what I said three or four posts up. You just said it with fewer words.Good job.
I just bought a house and now I'm so poor that I can't even afford to pay attention.
Anyway, of course it's fewer words! Can you imagine somebody saying what you said with more words?
Remind me to send you some great recipes, altered. Moohuahahaha. Have you ever tried cream of tartar in your chocolate milk? It's really good. And by the way, I was glad you posted what you did. I just wanted someone to understand the whole idea that freezing a set amount of food, with water in it, does not change the amount of water in the food. I just gave other tips as well, to try and give everyone an understanding of how the ingredients all worked together.
Well I am still meatloaf impaired. So I will never make it again. I gave up a long time ago.
Now I buy the Banquet, Hungry Man or whatever is on sale in the freezer department. If I want a good one with plenty of gravy for the mashed potatoes, I go eat out in a restaurant. If it is on the menu, I will order it. My only complaint is they always served me too much. One slice with one scoop of potatoes and plenty of gravy. It is all I need to make me happy.
My daughter is planning a big party for me next March for my 75th birthday. She asked me my favorite meal. Meatloaf! "Ma, I can't feed that to all those people." So too make her happy, I suggested her favorite food. Lobster. Only I did make it cheaper than one lobster for each person. I suggested a Lobster Roll for each person with a Chefs Salad on the side. One lobster can feed three people when in a roll. She is thinking a big meal, I am thinking of plenty of appetizers served buffet style. If I had my way, there would be no party or if it has to be, make it peanut butter and jelly sandwiches. In lieu gifts I am going to ask that each person bring one can good or food for the church's food bank. If I get any cash, I will give part of it to the food bank. I don't want any more dust collectors.
I wouldn't worry too much about being "meatloaf impaired." I once saw Emerill LaGasse do a show with meatloaf. It fell apart when he tried to plate the whole loaf. He just sort of smashed it back together and went on as if nothing had happened. It happens to us all.
I've made meatloaf just to have the ingredient to make meatloaf sandwiches for future lunches!
It's amazing how good meatloaf sandwiches are!
I love it when the powers that be decide to show the partial failures of the TV chefs. It lets the rest of us know that we are not alone in our kitchens.
In this part of the country, we have The Cheesecake Factory Their menu is like reading a book. Page after page to select from. They make the best meatloaf going. Plenty of gravy and heaps of mashed potatoes. My g'daughter just got hired there. She just spent a week in training. They had to taste all the foods and learn the menu. Real proper training.
The second place for me to get meatloaf is up by Boxford/Georgetown. There is a diner called "Wigwam" and when you order meatloaf it is like Mom used to make. All their pies are made on site as are all their deserts. It is a small place and always a line outside the door. Even in the bitter cold of winter. Don't even try to get in on Sunday morning after church. My sister and I used to go there all the time, but only around 3 p.m.
Meatloaf. Such a basic American dish, and yet so varied no matter where you go.
I really need help!
Every time I have ever made a meatloaf in my life, the thing falls apart when I go to slice it. I let it sit for 10-15 min. or whatever, same result. Tons of different recipes, same result.
Everything I have ever heard has said not to overmix the loaf, but I think maybe I'm undermixing? How much do you mix a meatloaf? Should I do it by hand or with my stand mixer?
This is the recipe I like. The flavor is good, but the dang thing falls apart. I'd like to try it again tonight, but I'd love to hear your thoughts.
Thanks!
1. Preheat oven to 350 degrees F.
- 1 cup of finely chopped onion
- 1 celery rib, chopped fine
- 1 Tbsp minced garlic
- 1 carrot, chopped fine
- 1/2 cup of finely chopped scallion (can substitute onion)
- 2 Tbsp unsalted butter
- 2 tsp salt (use 1 1/2 teas if using Italian sausage)
- 1 1/2 tsp freshly ground pepper
- 2 tsp Worscestershire sauce
- 2/3 cup ketchup
- 1 1/2 pounds of ground chuck
- 3/4 pound of spicy ground pork sausage* (or use Italian sausage - 1 sweet, 1 hot)
- 1 cup milk
(*) 4 slices white bread- 2 large eggs, beaten slightly
- 1/3 cup minced fresh parsley leaves
2 In a large heavy skillet cook the onion, garlic, celery, carrot, and scallion in butter, over moderate heat, stirring, for about 5 minutes. Cover and stir occasionally until the carrots are tender, about 5 more minutes. Stir in salt and pepper, Worcestershire sauce, and 1/3 a cup of ketchup. Cook for 1 more minute.
3 In a large bowl, combine the meats, vegetables, and parsley. In another bowl beat the eggs, then add the milk and bread. With your hand, break the soaking bread into very small pieces. Add bread mixture to meat mixture and toss with your hands until completely mixed together. Form into a loaf and put into a rectangular baking pan with 2 inch high sides. Cover loaf with remaining ketchup.
4 Bake meat loaf in oven for 1 hour.
