On Nov 11, 10:10�am, MayQueen > wrote:
> With the changing weather I've been more motivated to cook and make some
> of our comfort/cold weather foods.
>
> I got the usual ingredients for meatloaf and wanted to put some onions
> in it as well. �In the past adding onions seemed to give us heartburn

You probably used too much onion and in too large pieces to fully
cook.


> for some reason so this time I decided to saute the onions before. �I
> chopped an onion into small pieces and got it to the point of
> carmelization. �Added a little crushed garlic too. �
>
> I wish I had thought of this before.


You could have added dehy onions, plain and/or toasted (toasted adds
better flavor than caramelized), or simply grind the onion (and other
veggies) in with the meat. I think meat loaf turns out more flavorful
and more moist with raw veggies... grinding the veggies in with the
meat saves a tremendous amount of time and labor. Freshly ground meat
tastes much better too, also you'll know what/who's in it. Most often
when folks complain about their meat loaf not turning out well it's
because they use preground mystery meat.

One way to ensure a moist, nicely textured meat loaf is to grind in
some raw potato (just scrub, no need to peel), grind in celery,
carrot, peppers, mushrooms, parsley, any veggies, even your own bread/
crackers (do yoose have any idea what's in packaged crumbs, yoose
don't want to know). Dehy garlic (granulated) works better in meat
loaf, sprinkle on the meat before grinding, raw garlic is too pungent
and can't be blended in evenly.