Gal Called J.J. wrote:

> "Dimitri" > quoted:
>
> > hamburger
> > 1. Said to have made its first appearance at the St. Louis Louisiana
>
> > Purchase Exposition in 1904, the hamburger is one of America's
> favorite
> > foods.
>
> <snip>
>
> That's no exaggeration. :-) But this thread got me to thinking
> about mixing ground beef, whether for burgers, meatloaf, whatever.
>
> The standard wisdom is not to overwork the ground beef, because
> your hands can melt the fat and make it tough. But if you don't
> mix it enough, the seasonings won't get dispersed. So how do guys
> mix your beef? Would it be efficient to use a spoon? TIA...
>
> --

I suppose what you write about the ground meat becoming "tough" is
possible but at the same time, wouldn't this be like an over cooked
boiled egg? yes, technically "tough" but still an egg, how "tough" can
it be? Same with ground meat.

I like to put my veggies through the food processor to make a fine puree
of them and add this to the meat mixture for a meat loaf. Not only does
it mix easily and well and that quickly but comes out of the oven with
an almost pate like consistency, which makes it very easy to slice for
meat loaf sandwich.

Depending on size of the loaf im making i add 1/2 - 1 cup of stock to
the meat mix making for a rather liquid concoction that nevertheless
bakes up firm.
---
Joseph Littleshoes