Home |
Search |
Today's Posts |
![]() |
|
General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
Posted to rec.food.cooking
|
|||
|
|||
![]()
On Wednesday, December 18, 2013 11:46:36 AM UTC-7, Wayne Boatwright wrote:
> I make a pretty tasty old-fashioned meatloaf, if I do say so myself. > > However, it invariably wants to fall apart when I slice it, and I can't > > figure out what I'm doing wrong. (Years ago when I made meatloaf this > > usually didn't happen.) > > > > I have tried varying the amount of bread or cracker crumbs, the number > > of eggs and other additions, etc., but to no avail. > > > > Any ideas as to what's wrong with this? > > > > This is the basic meatloaf I always start with: > > > > 1 Egg > > 1/3 Cup Chili Sauce > > 1 Teaspoon Worcestershire Sauce > > 1/2 Teaspoon Dry Mustard > > 1/2 Teaspon Salt > > 1/2 Teaspoon Black Pepper > > 1/4 Teaspoon Garlic Powder > > 1 Pound Ground Beef (or 2/3 beef and 1/3 pork) > > 1/3 Cup Chopped Onion > > 1/4 Cup Chopped Green Pepper > > 13 Saltine Crackers, finely crushed > > 1 Tablespoon Chili Sauce > > > > Preheat oven to 350� F. > > Whisk together the egg, chili sauce, Worcestershire sauce, dry mustard, > > salt, black pepper, and garlic powder. Set aside. > > > > Crumble ground beef into large mixing bowl. > > > > Add chopped onion, chopped green pepper, and crushed crackers. > > > > Toss meat mixture together with two forks until all ingredients are > > well distributed. > > > > Add reserved egg mixture and mix thoroughly with hands. > > > > Shape into an oval loaf and place in baking dish. > > > > Smooth top and spread 1 tablespoon chili sauce evenly over surface. > > > > Bake in lower third of oven for 1 hour, 15 minutes, or until nicely > > brown and juices run clear. > > > > Remove from oven and cover with aluminum foil. Allow to stand 15 > > minutes before slicing. > > Wayne Boatwright May I suggest that you try a teaspoon or two of potato starch to your mix. One thing that people don't know is that the extra lean meat that they are using most likely has had additional moisture added in the form of ice-cubes. Not legal BUT nevertheless practiced by meat cutters the world over. It gives a nice red 'bloom' to the meat. I use regular grind ground beef with my meat loaf...the fat is a better binder with the other ingredients and also adds flavor. === |
Posted to rec.food.cooking
|
|||
|
|||
![]() "Roy" > wrote in message ... > On Wednesday, December 18, 2013 11:46:36 AM UTC-7, Wayne Boatwright wrote: >> I make a pretty tasty old-fashioned meatloaf, if I do say so myself. >> >> However, it invariably wants to fall apart when I slice it, and I can't >> >> figure out what I'm doing wrong. (Years ago when I made meatloaf this >> >> usually didn't happen.) >> >> >> >> I have tried varying the amount of bread or cracker crumbs, the number >> >> of eggs and other additions, etc., but to no avail. >> >> >> >> Any ideas as to what's wrong with this? >> >> >> >> This is the basic meatloaf I always start with: >> >> >> >> 1 Egg >> >> 1/3 Cup Chili Sauce >> >> 1 Teaspoon Worcestershire Sauce >> >> 1/2 Teaspoon Dry Mustard >> >> 1/2 Teaspon Salt >> >> 1/2 Teaspoon Black Pepper >> >> 1/4 Teaspoon Garlic Powder >> >> 1 Pound Ground Beef (or 2/3 beef and 1/3 pork) >> >> 1/3 Cup Chopped Onion >> >> 1/4 Cup Chopped Green Pepper >> >> 13 Saltine Crackers, finely crushed >> >> 1 Tablespoon Chili Sauce >> >> >> >> Preheat oven to 350� F. >> >> Whisk together the egg, chili sauce, Worcestershire sauce, dry mustard, >> >> salt, black pepper, and garlic powder. Set aside. >> >> >> >> Crumble ground beef into large mixing bowl. >> >> >> >> Add chopped onion, chopped green pepper, and crushed crackers. >> >> >> >> Toss meat mixture together with two forks until all ingredients are >> >> well distributed. >> >> >> >> Add reserved egg mixture and mix thoroughly with hands. >> >> >> >> Shape into an oval loaf and place in baking dish. >> >> >> >> Smooth top and spread 1 tablespoon chili sauce evenly over surface. >> >> >> >> Bake in lower third of oven for 1 hour, 15 minutes, or until nicely >> >> brown and juices run clear. >> >> >> >> Remove from oven and cover with aluminum foil. Allow to stand 15 >> >> minutes before slicing. >> >> Wayne Boatwright > > > May I suggest that you try a teaspoon or two of potato starch to > your mix. > > One thing that people don't know is that the extra lean meat that > they are using most likely has had additional moisture added in the > form of ice-cubes. Not legal BUT nevertheless practiced by meat > cutters the world over. It gives a nice red 'bloom' to the meat. > I use regular grind ground beef with my meat loaf...the fat is a > better binder with the other ingredients and also adds flavor. I agree about the fat. -- http://www.helpforheroes.org.uk/shop/ |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
![]() |
||||
Thread | Forum | |||
Meatloaf Falls Apart | General Cooking | |||
Meatloaf Falls Apart | General Cooking | |||
Meatloaf Falls Apart | General Cooking | |||
Meatloaf Falls Apart | General Cooking | |||
Meatloaf Falls Apart | General Cooking |