On Wed, 26 May 2021 21:52:42 -0400, jmcquown >
wrote:

>On 5/26/2021 8:30 PM, US Janet wrote:
>>
>> SOUPERIOR MEAT LOAF
>> Lipton
>> 1 envelope Lipton onion soup mix
>> 2 lbs. ground beef
>> ¾ cup plain dry bread crumbs
>> 2 eggs
>> ¾ cup water
>> 1/3 cup ketchup
>> Preheat oven to 350F. Combine all ingredients in large bowl.
>> Shape into loaf in 13x9 inch baking or roasting pan
>> Bake uncovered 1 hour or until done. Let stand 10 minutes
>>
>> Janet US
>>
>Thank you!
>
>I will admit to never having made this recipe but hey, if I think to
>look for 2019 <G> Lipton Onion Soup Mix I'll give it a try!
>
>I do have an observation from my first couple of times making meat loaf
>as a youngster, for those who don't know any better. Despite the term
>"loaf", don't think of it like a loaf of bread. The meat isn't going to
>rise. My mother made meat loaf in a bread pan. Swimming in fat. She
>lifted it out and let it drain and it was really, very very bland and
>still rather greasy. Ugh.
>
>I didn't really know how else to cook it until I discovered a small wire
>rack I could place in the pan to hold the loaf and let fat drain off.
>Nice moist meatloaf, not greasy. And oh boy, you can add all sorts of
>seasonings and stuff!
>
>I've heard of forming it into loaves and placing it on a slotted broiler
>pan in the oven, of course. I haven't tried that yet. I really don't
>make meat loaf very often. When I do, I add rolled oats as one of the
>binders rather than bread crumbs.
>
>Jill

Ask them, theyre here. "You can stop saying that now. Thank you."
--
This is a message from the other Dave Smith.