"Andy" > wrote in message ...
> 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

That's because he's cooking, not making a recipe. That's the way real cooks
cook.

Ms P