On Nov 11, 3:11�pm, Lou Decruss > wrote:
> 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

Not bad, I like large meat loaf, five pounds of meat plus is what I
use... to me one and two pond loaves are burgers. I agreee with you
about the loaf pan, I bake mine in a roasting pan too... although
there are many particular loafs that are traditionally intended to be
dense and fat rich. But I can tell that you didn't grind your own
meat, something weird about the texture, and looks compacted, probably
over mixed. And what's all that red goopy coating? Naturally no one
can know how anything tastes from a picture, if you like it that's all
that matters. I don't think smoking meat loaf makes it better or
worse, just a personal preference... I don't particularly like smoked
beef and probably wouldn't like a smoked meat loaf, I doubt I'd want
the flavor of my meat loaf over powered by smoke flavor.