Sheldon wrote:
> On Aug 2, 6:34 pm, Janet Wilder > wrote:
>> I have invented a new meatloaf recipe and it's in the oven right now.
>> I'm trying to avoid carbs as much as possible (DH has diabetes) I took
>> one pound of home-ground lean chuck and 3 Johnsonville sweet Italian
>> sausages for the meat. I added one egg, some granulated garlic, about 2
>> tablespoons of dried chopped onion, 1/3 of a small can of tomato sauce
>> (low salt)and about an 1/8 tsp of dried Italian seasoning. Formed it
>> into a loaf shape and put it in a glass baking dish just a little bigger
>> than the loaf (can't measure it now it's in the oven) I poured the other
>> 2/3 of the can of sauce over the top and stuck it in a 350 oven for an hour.
>
> Seems awfully dry, more like a well baked burger... one egg ain't
> nearly enough, I always use three per pound of meat... coulda at least
> used a real onion, and a grated carrot, a diced bell pepper, a heap o'
> minced fresh parsley. It's not so simple to make a proper meat loaf
> without any starch.

It was not dry at all. The tomato sauce and the sausage fat kept it very
moist. I used the dry onion because using fresh onion in meatloaf gives
me heartburn. Doesn't happen in other dishes, just meatloaf.

I was not looking to make a veggie burger out of it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life