"bonappettit" > wrote in message
...
>
> I haven't eaten meatloaf since I was a boy because I never found a
> recipe I liked. My mother knew the ingredients and amounts in her head
> so my brother and I never were able to duplicate the meatloaf we loved
> from a recipe. I recently got the bright idea of providing a list of
> the ingredients and hoping someone could guess at the amounts and what
> to do. For the purposes of this project, lets suppose I'm using 1 and a
> half pounds of chuck. I have a distinct memory of onions, garlic, green
> peppers, egg or eggs, bread soaked in wine, and some dry herbs or
> spices, going into the mix. I remember she smoothed the top with the
> back of a spoon dipped in water, and then applied a thin coating of
> ketchup on top.
>
> Is there anyone out there who can suggest how much of each item would
> make sense? I'm guessing I'd have to cook this in a 350 degree oven for
> about an hour. I'm not sure, but I think my mother softened the onion,
> garlic, and chopped green pepper in a fry pan first. I just remember
> another ingredient, she also put a lot of broadleaf parsley in the
> loaf.
>
>
This could be a fun experiment if you like to cook. You could start with
smaller amounts of the ingredients and make a small meatball sized portion
and fry it up on the stove which should go quickly. Then taste test. If
you need more of something, add it and repeat the meatball test. Small
amounts means you won't overdue something, hopefully. Worst case scenario
is getting filled up during taste testing. If you finally get the taste
right, you note your findings for next time.

The bread soaked wine is interesting. Do you know if it was white or red?