George Leppla wrote:
> 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.

Thanks for that George. I will give that a try. I have only tried once to
make one and I didn't like it much.