On 12/26/2012 11:14 AM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 12/26/2012 9:39 AM, Ophelia wrote:
>>>
>>>
>>> "jmcquown" > wrote in message
>>> ...
>>>
>>>>> Hmmm thinking about 'stuffing mix' we do have stuff like 'sage and
>>>>> onion' dried and mixed with dry breadcrumbs. Is that what you mean?
>>>>> Sorry about that. I suppose I was thinking you meant something
>>>>> specific
>>>>>
>>>> She spent too much time in Japan Yes, you could use that sage &
>>>> onion dried breadcrumb mixture. Or anything you'd use to stuff a
>>>> turkey
>>>
>>> Ahhhhh understood) Thanks I have a piece of rump beef in the
>>> freezer. I will mince/grind it ... what would you add? Should I mince
>>> some pork too?
>>>
>>> I have most veggies, I have mushroom ketchup (not thick like tomato
>>> ketchup) It is more like Worcester sauce, I do have Worcester sauce
>>> too. I have fresh onion, dried onions, oatmeal, homemade fresh whole
>>> meal breadcrumbs ... I have dried herbs ..
>>>
>>> What do you think? I shall try a couple of the recipes posted here, but
>>> for the moment, using what I have in ...?
>>
>> I would definitely mince some pork, too. Some people don't like
>> oatmeal in their meatloaf. For a first attempt I'd use the homemade
>> breadcrumbs and a little of the mushroom ketchup. Definitely chopped
>> onion, although if the meat mixture is fatty enough enough dried
>> onions would also work. (Of course the mushroom ketchup and egg will
>> add to the moisture content.) The herbs would be entirely a matter of
>> what you like.
>
> Excellent! Thanks you) Now. The cooking bit. In a loaf tin? For
> how long
> and at what temp, please? I realise it will depend on the size of the
> thing,
> but if I put in into a two pound loaf tin ...
>
>
As some others have mentioned, if the meat is fatty, meat loaf baked in
a bread/loaf tin will be swimming in grease. Do you have some sort of
rack you could put over a baking pan? Form the mixture like a loaf of
bread and bake it on the rack.

Jill