On Sun, 11 Oct 2009 10:02:03 -0500, Andy wrote:

> Ms P said...
>
>>
>> "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!

grams? piker. i insist all my recipes have measurements in micrograms.

blake