On Sat, 5 Aug 2017 10:11:21 -0400, Ed Pawlowski > wrote:

>On 8/5/2017 3:45 AM, Julie Bove wrote:
>>
>
>>
>> As for the food processor, I've seen recipes for making it that way
>> but... I have found that using the food processor to chop veggies does
>> result in a lot of liquid coming out and the chopping isn't necessarily
>> even. I do prep veggies this way for meatloaf but rather than adding
>> them right into the meat, I cook them down in a skillet with a little
>> olive oil to prevent sticking. I tried putting them right in once but
>> they gave off so much liquid as they cooked! Someone suggested this
>> method. Really does work. I just keep cooking until the mixture is very
>> dry. Gotta stir a lot towards the end. Usually use spinach, zucchini,
>> peppers and onions. Might also add carrots and celery and tomato.
>
>
>How much veggies do you use in the mix? It sounds sort of like a veggie
>loaf. Aside from some onion, I use no veggies in mine, just some bread
>crumbs.

With meat loaf I add onion, carrot, a raw potato, celery, parsley, and
whatever else in the fridge needs using, could be that lonely apple...
all goes into my meat grinder along with the meat... and at the end
old bread too... or perhaps that last tube of saltines or the last of
those flaky wakies, or some corn chips, or cheese doodles. For a
while I was grinding in Eggo waffles from the freezer that the grands
didn't get to. There are no meat loaf rulz other than garlic, can't
grind in clove garlic as no mater how hard one tries to mix it in it
stays in a clump... gotta do like saw-seege making, use granulated.