Meatloaf --why was it too fatty & looked undercooked?
ginjj
4 years ago
last modified: 4 years ago
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ginjj
4 years agoRelated Discussions
Please Help me.... I'm a meatloaf failure!!!
Comments (51)I make variations on meatloaf....Italian meatloaf topped with tomato sauce about 10 minutes before being done and seasoned with oregano basil and garlic and ag emerous splash of red wine. Mexican meatlaof with part of a can of rotel in the mix. And company meatloaf...when i make the usual egg bread crumb ematloaf mix and pat it out like a jelly roll on a piece of foil, them make a spinach filling....squeeze very dry a package of chipped spinach....and chop through it again with a chef's knife. Sautee finely chopped mushrooms and onion in a fry pan...add the spinach...and whil warm add blue cheese....or parmesan and mix well. Spread on the meat, roll up using the foil as a helper and bake. Let cool about1 5 minutes before slicing....and I like to serve it with a sauce of chiopped canned tomatoes, seasones with a bit of onion and basil and cooked down a little. Makes a pretty dish....haven't done that in a while. There are all kinds of things you can put in the center of a meat loaf....asparagus for another....and I have seen but didn't like the looks of...hard boiled eggs in the middle....looked rather like an eye peeking out! Linda C...See MoreMeatloaf recipe, what am I missing?
Comments (34)I use sage in my meatloaf too. I've never thought of adding allspice but I like that idea. Thanks Marymd. Would make it taste similar to the filling for my Tourtiere. Meat Loaf Magnolia ================== 1 1/2 pounds ground veal or mixture of beef and veal 1 small onion finely chopped 1 to 2 cloves of garlic 2 slices Italian/French Bread soaked in milk 2 eggs 1 Tablespoon Dijon mustard 2 Tablespoons chopped parsley 1 tablespoons of dried herbs, (sage and Thyme, a small amount of rosemary olive oil Sauce Green peppercorns mushrooms 1 to 2 cups chicken broth Saute onion in olive oil until soft. Add minced garlic and saute for 30 seconds. Do not brown garlic Soak bread in milk In a large bowl add meat, Dijon mustard, chopped parsley, herbs, onions and garlic and mix with hands. Squeeze bread to break up and add milk and bread to mixture. Mix well and season with salt and pepper. Saute a small piece to check for seasoning. Adjust to taste. Shape meatloaf into a rectangle about 8 X 4 x 3 inches high and place in a small roasting pan. Bake for 30 minutes and then add a small amount of broth to the pan to prevent the bottom from becoming to brown. Bake another 30 minutes and baste with the pan juices. Add more broth if necessary. Cook another 10 minutes or until the meatloaf is nicely browned. Let cool and wrap in foil and refrigerate. Reserve pan juices. Make a sauce by adding some green peppercorns and sauted mushrooms to the pan juices. Heat grill Slice meatloaf into 1/2 inch thick slices and grill on both sides until nicely marked and hot. Serve with mashed potatoes...See MoreMeatloaf without Ketchup?
Comments (29)Don't know of anyone over 8 years old who would throw a tantrum over a ketchup bottle sitting on a table! LOL Learn something every day! Speaking of tantrums, I had almost forgotten about The Great Ketchup War over meatloaf, and that's probably about 8 years ago now too. How time flies....See MoreMeatloaf pan?
Comments (18)Well, one disadvantage of a ceramic or cast iron pan is they don't transfer the heat as quickly as an aluminum pan. On the other hand, they cook more evenly. So you do have to adjust your cooking times and temps. to suit what kind of pan you use. Particularly with something that browns like meatloaf. I know we had to cook our meatlof much longer than the instructions said when we switched to the ceramic pan. I like the idea of making the free form loaves, but we use ground turkey for our meatloaf and it is kind of mushy, it wouldn't hold it's shape. You can also buy really nice steel loaf pans and line them with parchment paper. I love the stuff, it solves a lot of my baking problems! I can use my cheapo steel cookie pans with parchment paper and I don't have the burning problems I had when I used them without the paper. Might work for your meatloaf pans too. I don't know about the grease problem, maybe just switch to a less fatty meat? I don't know much about meatloaf, we make ours with ground turkey or a vegetarian version....See MoreFeathers11
4 years agoOlychick
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