"Ed Pawlowski" > wrote in message
...
> On Sun, 23 Dec 2012 22:52:51 -0000, "Ophelia"
> > wrote:
>
>>Please would posters here be so kind as to share their favourite meat loaf
>>recipes? I have tried a couple and didn't like them much. Reading here
>>I
>>see that it is a favourite for many and I would love to find something
>>really good
>>
>>--
>
>
> What did you not like? Flavor, or course, is important, but so is
> texture. Over working as you mix the ingredients brings out a lot of
> myosin and makes it harder and stickier. Too lean of meat makes it
> dry.
>

Good point. It was the texture mainly and I don't think it had enough
flavour. The flavour can, of course, be fixed.


> We vary the recipe every time so don't be afraid to experiment. The
> mainstay of course is about 2 pounds of 80% beef, two eggs,
> breadcrumbs, salt and pepper.
>
> Variations will include:
> Grated cheese
> Chunks of cheddar cheese
> ketchup
> sour cream
> ketchup and sour cream
> onion
>
> As for cooking, form a loaf and put it in the middle of a backing pan.
> We often use a cast iron frying pan. Cut up potatoes into small
> chunks and put them around the meat to cook.
>
> Cook at 350 to 400 degrees.

Thank, Ed! I will pass that on to my friend too! I did have onion in it if
memory serves, but sour cream and cheese sounds good


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