The Makeup of Meatloaf
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Bevi April 3, 2016
I love Ina Garten's individual meat loaves - so easy to freeze and they are tender and juicy. Ina uses a ketchup glaze, but also adds Worcestershire and chicken stock to the mixture. A great item to have in the freezer when I intend to make a full blown dinner from scratch, but life gets in the way.
Shelley M. April 2, 2016
A childhood of meatloafs (meatloaves?) that were half made up of Hamburger Helper, rather soured me on the dish. My father used to love meatloaf sandwiches, and Id think "But half of its bread already!" ;-)
Smaug April 2, 2016
Meatloaf is an ideal dish for improvisations, particularly if you have a meat grinder. I generally start out with a mix of beef and pork, and almost always some onion (to push the meat through the grinder, if nothing else) but from there, there are no rules. Parenthetically, has anyone ever done any actual experimentation on whether eggs actually help hold a meatloaf together? I always use them, but I really have my doubts.
pjcamp April 2, 2016
One pound ground beef, one pound ground pork, one pound ground baby bellas with all the water sweated out. The glaze is more critical, I use ketchup, worcestershire, hot sauce, onion and Guinness, reduced to thick.
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