George Leppla said...

>
> "bob edwards" > wrote in message
> ...
>> My ladyfriend occasionally makes a meat loaf for me but it falls apart
>> when I try to slice it. What should she do to make it hold together
>> better? Use less fluid, use less lean meat, what?
>
> The meat is probably too lean and she doesn't have enough bread crumbs.
>
> Tell her to try using 80/20 ground chuck, add about one raw egg per
> pound and enough bread crumbs to hold it together. As it cooks, some of
> the fat and juices are absorbed by the bread crumbs and that, along with
> the eggs, helps bind things together.
>
> I don't use recipes much, but here is how I made the last meatloaf...
>
> 2.5 pounds of 80/20 ground beef
> 1 large onion diced small
> 2 eggs
> bread crumbs (I'm guessing about a cup +/-)
> Salt (I used Lawreys)
> pepper
> parsley flakes
> I can of diced tomatoes, thoroughly drained.
> Catsup for the top.
>
> This is a pretty basic recipe but then, my Grandma was a pretty basic
> cook. Over the years I have tried adding different things to the recipe
> but I always seem to come back to the basics. It is my family's version
> of comfort food.
>
> George L


George L,

Excuse me but...

How UNSPECIFIC can a recipe get.

One large onion... give us grams!
2 Eggs... which size?
Salt... how much?
1 can diced tomatoes... how large a can?
Catsup for the top... how much?

???

Good God man, you're joking?!?

No cookbook would be that vague.

Andy