ojunk (Mpoconnor7) wrote in
:

Both yours and Jill's meatloaf recipes using oatmeal sound really
good, but I have a question...

Over the years I've tried several meatloaf recipes that use oatmeal
and the results were always disappointing. The texture, or mouthfeel,
is rather "slick" or slimey. This never happens when I use bread. Am
I doing something wrong, or is this characteristic of using oatmeal?


I think it is due to the grade of ground beef you use. The oatmeal
absorbs much of the grease from the ground beef; if you use a leaner
ground beef, it is less likely to be slimy.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct
proportion to the intensity with which others try to prove him wrong"
James Mason from the movie "Heaven Can Wait".


Thanks, Michael. That might be the reason. I generally use 93% lean
ground beef, but I also use ground pork and veal. I have no idea of the
fat percentage in either of those two, however, I think it's safe to
assume that the ground pork may be higher in fat.

I may give it a try again with beef only. I would think that 93% lean
should be lean enough.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.