posted on Sep, 30 2007 @ 11:23 PM
Hiya I am fairly new around here and I think I've died and gone to Food Heaven. Great thread and I hope to learn plenty and I also am willing to
offer a sugestion on the meatloaf that I learned a while ago that makes very moist, (juicy) and flavorful meatloaf. (Not like my mothers lol)
Rip a couple of slices of stale bread (wheat or white) into small pieces. (This should be done in the bowl you intend to mix the meatloaf in).
Add just enough milk (stiring) to make a thick paste. (It looks gooey)
Then add your ground beef, sea salt, fresh cracked pepper, steak sauce, worcesteshire sauce, an egg, a few tablespoons of ketchup and diced onion.
(half an onion or so). *Wanna get freaky mix some ground italian sausage and a small amount of ground veal in the beef. * More options are diced
bell peppers, and mushrooms. I usually eyeball on stuff like this; measuring isn't critical for meatloaf. Mix with your clean hands.
Some people don't like their meatloaf swimming and floating in grease so I use a leaner mix of ground beef and I don't always make a loaf shape.
Nothing wrong at all with baking meatloaf patties. You can do any number of things to beat the grease... baking on a cooling rack works too. Just
don't overbake it. (dries it out). Bake at 375 or so.
Chef I am really looking forward to what ever you can teach us. Where did you go to school? I'm so jazzed!