On Tue, 11 Nov 2008 07:45:58 -0800 (PST), Sheldon >
wrote:

>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.

I don't care how you make the meat up if it's packed in a pan and
baked in it's own fat it's going to taste like crap. The ones on the
pan in the picture below were done in a smoker but an oven will work.
Just not as good.

http://i31.tinypic.com/u2177.jpg

Here's what you'll get:

http://i25.tinypic.com/2q80tmt.jpg

Lou