"Cheryl" > wrote in message
...
> "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?
Looks like I might have hit the wine already. Obviously that should have
said "wine soaked bread".