"Wayne Boatwright" > wrote in message
5.247...
> On Thu 21 Aug 2008 05:58:08p, Cheryl told us...
>
>> "Wayne Boatwright" > wrote in message
>> 5.247...
>>> On Thu 21 Aug 2008 04:16:45p, Cheryl told us...
>>>
>>>> "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".
>>>>
>>>>
>>>
>>> Well, at that point you probably would care which it was. :-)
>>>
>> I don't know, Wayne. Something about lumpy wine makes my stomach feel
> ikky.
>>
>>
>
> Either way, it doesn't sound too appealing to me. I've never been fond of
> meatloaf recipes that include soaked bread. I usually use cracker crumbs,
> but will use fresh bread crumbs (not soaked) if I'm out of crackers.
>
I've never used fresh bread at all. I've only used the packaged breadcrumbs
or I'll run some stuffing mix through the mini Krups food processor. I
guess they'd get soaked with fat from the ground meat during cooking but
what happens to fresh bread crumbs? Are they dried first? How do you use
fresh bread in a meatloaf or meatball recipe? I have no idea. Would like
to try it sometime, but not sure how.