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Thread: Crumbly Meatloaf

  1. #1
    bob edwards Guest

    Default Crumbly Meatloaf

    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?

  2. #2
    [email protected] Guest

    Default Re: Crumbly Meatloaf

    On Oct 11, 12:39�am, bob edwards <bo...@comcast.net> wrote:
    > 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?


    It sounds like she's putting in too much bread crumbs. I'm assuming
    she's putting an egg in it as a binder. I like to keep my meatloaf
    simple:

    about 20 to 24 ounces ground chuck
    1 small diced onion
    1 egg
    salt and pepper
    just enough bread crumbs to hold it together

  3. #3
    Dan Abel Guest

    Default Re: Crumbly Meatloaf

    In article
    <93b3597e-0fab-4db5-a46f-d7f40cb37cf6@b3g2000pre.google[email protected]>,
    bob edwards <[email protected]> wrote:

    > 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?


    I like fresh mushrooms in my meat loaf. I just dice them up and toss
    'em in. I like chopped bell pepper in also. Lots of chopped onions.
    Well, it tastes good, but it falls to pieces. So now I put lots less
    in. I'll assume she puts an egg in. Eggs work well, so maybe another
    one would help. Too much liquid will definitely cause it to fall apart,
    as will too much filler.

    --
    Dan Abel
    Petaluma, California USA
    [email protected]

  4. #4
    Wayne Boatwright Guest

    Default Re: Crumbly Meatloaf

    On Sat 10 Oct 2009 11:16:39p, Dan Abel told us...

    > In article
    > <[email protected]>,
    > bob edwards <[email protected]> wrote:
    >
    >> 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?

    >
    > I like fresh mushrooms in my meat loaf. I just dice them up and toss
    > 'em in. I like chopped bell pepper in also. Lots of chopped onions.
    > Well, it tastes good, but it falls to pieces. So now I put lots less
    > in. I'll assume she puts an egg in. Eggs work well, so maybe another
    > one would help. Too much liquid will definitely cause it to fall apart,
    > as will too much filler.
    >


    Although I put generous amounts of onion and green pepper in the mix (about
    1/2 cup each), my rule of thumb is 1 egg, 1/3 cup bread or cracker crumbs,
    a couple of teaspoons Worcestershire sauce, and 1/3 cup chili sauce or
    catsup per pound of meat...no other liquid. Once mixed, I form it into an
    elongated mound in a larger baking dish, then refrigerate lightly covered
    until well chilled. I don't usually have a problem with it falling apart.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  5. #5
    George Leppla Guest

    Default Re: Crumbly Meatloaf


    "bob edwards" <[email protected]> wrote in message
    news:[email protected]..
    > 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


  6. #6
    Andy Guest

    Default Re: Crumbly Meatloaf

    George Leppla said...

    >
    > "bob edwards" <[email protected]> wrote in message
    > news:[email protected]..
    >> 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!
    2 Eggs... which size?
    Salt... how much?
    1 can diced tomatoes... how large a can?
    Catsup for the top... how much?

    ???

    Good God man, you're joking?!?

    No cookbook would be that vague.

    Andy

  7. #7
    Ophelia Guest

    Default Re: Crumbly Meatloaf

    George Leppla wrote:
    > 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.


    Thanks for that George. I will give that a try. I have only tried once to
    make one and I didn't like it much.



  8. #8
    food-911 Guest

    Default Re: Crumbly Meatloaf

    On Sat, 10 Oct 2009 21:39:52 -0700 (PDT), bob edwards <[email protected]>
    wrote:

    -->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?

    Do you know what her recipe is, that would help to narrow it down.

  9. #9
    Ms P Guest

    Default Re: Crumbly Meatloaf


    "Andy" <[email protected]> wrote in message news:[email protected]..
    > George Leppla said...
    >
    >>
    >> "bob edwards" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> 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!
    > 2 Eggs... which size?
    > Salt... how much?
    > 1 can diced tomatoes... how large a can?
    > Catsup for the top... how much?
    >
    > ???
    >
    > Good God man, you're joking?!?
    >
    > No cookbook would be that vague.
    >
    > Andy


    That's because he's cooking, not making a recipe. That's the way real cooks
    cook.

    Ms P


  10. #10
    l, not -l Guest

    Default Re: Crumbly Meatloaf


    On 11-Oct-2009, Andy <[email protected]> wrote:

    > George L,
    >
    > Excuse me but...
    >
    > How UNSPECIFIC can a recipe get.
    >
    > One large onion... give us grams!
    > 2 Eggs... which size?
    > Salt... how much?
    > 1 can diced tomatoes... how large a can?
    > Catsup for the top... how much?
    >
    > ???
    >
    > Good God man, you're joking?!?
    >
    > No cookbook would be that vague.
    >
    > Andy


    Well, he did say he doesn't use a recipe; therefor, he cooks by sight/feel,
    as do I most of the time. If I were to follow that "recipe", here's what
    I'd use:

    - Onion; I never weigh onions, but, I'd use one that produced around 1 cup
    when diced small (see comment about tomatoes). Rule-of-thumb (keep your
    thumb out of the chopped/dice onion 8-{ ), a medium onion produces about
    3/4 cup when chopped, a large onion produces about 1 cup when chopped. The
    same amount of diced takes up a bit less room than chopped.

    - eggs; large or x-large, there's not that much difference in total between
    the two when dealing with a meat loaf of this size. The two yield
    approximately .4 and .5 cups, respectively.

    - salt; to-taste - for me, for that much meat, it would be a scant teaspoon
    (though I'd just eyeball it in the palm of my hand); remember, unless you
    use low-sodium canned tomatoes, you'll get plenty more salt from them.

    - tomatoes - 14.5 ounce can; I'd use petite diced packed in tomato juice -
    drain the juice, reserve it until you see if you need more moisture in the
    mix - later, drink whatever is leftover. Petite diced will "melt" into the
    mixture and add flavor, regular diced will hold up better and add
    discernable chunks of tomato - your preference rules your choice.

    - catsup/ketchup - I don't much care for it on or in meatloaf, so I wouldn't
    use it at all; but, if I did, I'd make a thin coat of it, maybe a
    quarter-of-a-cup for a brushed on glaze, not thick like icing on a cake.


    --
    Change Cujo to Juno in email address.

  11. #11
    Dave Smith Guest

    Default Re: Crumbly Meatloaf

    bob edwards wrote:
    > 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?


    Do you let it sit for 15-20 minutes after it is cooked?

  12. #12
    Andy Guest

    Default Re: Crumbly Meatloaf

    Ms P said...

    >
    > "Andy" <[email protected]> wrote in message
    > news:[email protected]..
    >> George Leppla said...
    >>
    >>>
    >>> "bob edwards" <[email protected]> wrote in message
    >>> news:[email protected].
    >>> .
    >>>> 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!
    >> 2 Eggs... which size?
    >> Salt... how much?
    >> 1 can diced tomatoes... how large a can?
    >> Catsup for the top... how much?
    >>
    >> ???
    >>
    >> Good God man, you're joking?!?
    >>
    >> No cookbook would be that vague.
    >>
    >> Andy

    >
    > That's because he's cooking, not making a recipe. That's the way real
    > cooks cook.
    >
    > Ms P



    Mornin' Ms P,

    George L. posted a questionable recipe at best

    Too many blanks, imho!!!

    Imagine 1,000s of members guessing what he means? No thank you ma'am.

    Andy

  13. #13
    George Guest

    Default Re: Crumbly Meatloaf

    Andy wrote:
    > George Leppla said...
    >
    >> "bob edwards" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> 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!
    > 2 Eggs... which size?
    > Salt... how much?
    > 1 can diced tomatoes... how large a can?
    > Catsup for the top... how much?
    >
    > ???
    >
    > Good God man, you're joking?!?
    >
    > No cookbook would be that vague.
    >
    > Andy


    I don't believe he was authoring a cook book. What he wrote is exactly
    how I cook. You get to know the ranges of proportions and what goes with
    what etc. and just do it.

  14. #14
    Dimitri Guest

    Default Re: Crumbly Meatloaf


    "bob edwards" <[email protected]> wrote in message
    news:[email protected]..
    > 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?


    1. If the meat is too lean the meat loaf will fall apart
    2. Egg is the primary GLUE that will bind the meat/filler/vegetables.
    3. The grind of the meat will also effect the texture.
    4. Do not forget to let the meat loaf REST (out of the oven) for 5 to 10
    minutes before slicing.

    Have her start with this recipe and maintain the ratios of filler/meat/egg.


    http://www.epicurious.com/recipes/me...T-LOAF-1233712

    --
    Dimitri
    Coming soon:
    http://kitchenguide.wordpress.com.


  15. #15
    Wayne Boatwright Guest

    Default Re: Crumbly Meatloaf

    On Sun 11 Oct 2009 05:31:07a, Andy told us...

    > George Leppla said...
    >
    >>
    >> "bob edwards" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> 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!
    > 2 Eggs... which size?
    > Salt... how much?
    > 1 can diced tomatoes... how large a can?
    > Catsup for the top... how much?
    >
    > ???
    >
    > Good God man, you're joking?!?
    >
    > No cookbook would be that vague.
    >
    > Andy
    >


    Andy, you must be the only one on RFC who couldn't make a meatloaf based
    on those guidelines. Most people who know how to cook would understand
    what George wrote. He already stated that he doesn't really use a recipe.
    Besides, the OP was not asking for a recipe, only comments on what made
    his ladyfriend's meatloaf crumble.

    --

    ~~ If there's a nit to pick, some nitwit will pick it. ~~

    ~~ A mind is a terrible thing to lose. ~~

    ************************************************** ********

    Wayne Boatwright


  16. #16
    blake murphy Guest

    Default Re: Crumbly Meatloaf

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

    > Ms P said...
    >
    >>
    >> "Andy" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> George Leppla said...
    >>>
    >>>>
    >>>> "bob edwards" <[email protected]> wrote in message
    >>>> news:[email protected].
    >>>> .
    >>>>> 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

  17. #17
    George Leppla Guest

    Default Re: Crumbly Meatloaf


    "Andy" <[email protected]> wrote in message news:[email protected]..
    > George Leppla said...
    >
    >>
    >> "bob edwards" <[email protected]> wrote in message
    >> news:[email protected]..
    >>> 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.



    Well....... for the Anal Retentive among you, I will try to be more
    specific:

    > One large onion... give us grams!


    Sorry, I stopped weighing things in grams back in 1968... or I think it was
    '68. Parts of that year are hard to remember and that has to do with what I
    was weighing.

    Dice up some onions and throw in two handsfull. That is one large onion.
    One handful is a small onion. If you have tiny little girlie hands, add
    extra.

    > 2 Eggs... which size?


    The eggs should be slightly smaller than the chicken's asshole.

    > Salt... how much?


    Did you ever go swimming in the ocean? Not that salty.

    > 1 can diced tomatoes... how large a can?


    Get one that is big enough so that if you threw it at someone, you would put
    a dent in their head but not kill them. Grandma could throw one about 15
    feet with amazing accuracy. That range covered the whole kitchen.


    > Catsup for the top... how much?


    About 88 cents a bottle when it is on sale.

    > No cookbook would be that vague.


    Agreed, but then, I'm a cook, not an author. The best way to learn how to
    cook anything the way I do it is to come down to Shreveport and watch me do
    it. The door is always open and visitors are welcome.

    George L




  18. #18
    Andy Guest

    Default Re: Crumbly Meatloaf

    George said...

    > Andy wrote:
    >> George Leppla said...
    >>
    >>> "bob edwards" <[email protected]> wrote in message
    >>> news:93b3597e-0fab-4db5-a46f-d7f40cb37cf6

    @b3g2000pre.googlegroups.com...
    >>>> 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!
    >> 2 Eggs... which size?
    >> Salt... how much?
    >> 1 can diced tomatoes... how large a can?
    >> Catsup for the top... how much?
    >>
    >> ???
    >>
    >> Good God man, you're joking?!?
    >>
    >> No cookbook would be that vague.
    >>
    >> Andy

    >
    > I don't believe he was authoring a cook book. What he wrote is exactly
    > how I cook. You get to know the ranges of proportions and what goes with
    > what etc. and just do it.



    Excuse me, but if somebody is gonna hand off a recipe to rfc, you'ld
    hopfully figure it would be complete and not leave members to "wing it"
    right off the bat!

    It was entirely unclear to me.

    Sorry!

    Andy

  19. #19
    Andy Guest

    Default Re: Crumbly Meatloaf

    That's recipe is something I'd expect from rec.food.recipes.

    Andy

  20. #20
    Dave Smith Guest

    Default Re: Crumbly Meatloaf

    George wrote:
    > Andy wrote:
    >> George Leppla said...
    >>
    >>> "bob edwards" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>> 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!
    >> 2 Eggs... which size?
    >> Salt... how much?
    >> 1 can diced tomatoes... how large a can?
    >> Catsup for the top... how much?
    >>
    >> ???
    >>
    >> Good God man, you're joking?!?
    >>
    >> No cookbook would be that vague.
    >>
    >> Andy

    >
    > I don't believe he was authoring a cook book. What he wrote is exactly
    > how I cook. You get to know the ranges of proportions and what goes with
    > what etc. and just do it.




    Same here. I don't buy exact amounts of ground meat. I buy a small
    package for a small loaf and a larger package for larger loaves. I buy
    bags of onions. They vary in size.If they are small I might use two
    instead of one large one. I rarely follow recipes exactly.

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