"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?

1. If the meat is too lean the meat loaf will fall apart
2. Egg is the primary GLUE that will bind the meat/filler/vegetables.
3. The grind of the meat will also effect the texture.
4. Do not forget to let the meat loaf REST (out of the oven) for 5 to 10
minutes before slicing.

Have her start with this recipe and maintain the ratios of filler/meat/egg.


http://www.epicurious.com/recipes/me...T-LOAF-1233712

--
Dimitri
Coming soon:
http://kitchenguide.wordpress.com.