"Michael \"Dog3\"" > wrote in
:

> bonappettit >
> : in rec.food.cooking
>
>>
>> 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.
>
> Oh dear Gawd... I'd love to help you out. I've been making meat loaf
> for years trying to come up with an edible recipe. About the only
> thing I can vouch for is the 350 degrees for about an hour.
>
> Michael <- thinks his meatloaf sucks
>
>

well it would be 1 egg per roughly 1 lb of ground meat. It would taste
better if you used more than 1 type of ground meat. The norm is beef,pork
and veal in equal amounts, but beef and pork work in a pinch. And leaner
meat isn't neccessarily better.


--

The house of the burning beet-Alan