I made the meatloaf recipe listed below.
It tasted great, but it fell apart when I took it out of the loaf pan.
Unfortunately, I didn't have parchment paper and a wire rack which what
was called for in the recipe. I am not sure if this is the problem
(since I made other meatloafs in a loaf pan), or perhaps the selection
of ingredients.
Also, I hear of people using muffin tins to cook their meatloaf.
It is supposed to cook the meatloaf quicker + it gives individual
portions and crispy tops. Do I need to modify a meatloaf recipe to cook
them in muffin tins instead of a loaf?
Thanks


Serves 6
Be careful not to overknead the meatloaf ingredients; doing so will
result
in a heavy and dense loaf.

3 slices white bread
1 large carrot, cut into 1/4-inch-thick rounds
1 rib celery, strings peeled, cut into 1/2-inch squares
1/2 medium yellow onion, roughly chopped
2 cloves garlic, smashed and peeled [3 instead]
1/2 cup fresh flat-leaf parsley leaves, loosely packed
1/2 cup plus 3 tablespoons ketchup
4 1/2 teaspoons dry mustard
8 ounces ground pork (12oz)
8 ounces ground veal
8 ounces ground round (12oz)
2 large eggs, beaten
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon Tabasco Sauce, or to taste
1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
2 tablespoons dark-brown sugar
1/2 cup of parmesean cheeze
1 tablespoon olive oil
1 small red onion, cut into 1/4 inch-thick squares

1. Preheat oven to 400=B0. Remove crusts from bread, and place slices
in
the bowl of a food processor. Process until fine crumbs form, about 10
seconds. Transfer bread crumbs to a large mixing bowl. Do not
substitute
dried bread crumbs in this step, as they will make your meat loaf
rubbery.

2. Place carrot, celery, yellow onion, garlic, and parsley in the
bowl of
the food processor. Process until vegetables have been minced, about 30
seconds, stopping to scrape down the sides of the bowl once or twice.
(Chopping vegetables this way saves time and ensures that vegetables
will be
small enough to cook through and not be crunchy). Transfer vegetables
to
bowl with the bread crumbs.

3. Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef,
eggs,
salt, pepper, Tabasco, and rosemary. Using your hands, knead the
ingredients
until thoroughly combined, about 1 minute. The texture should be wet,
but
tight enough to hold a free-form shape.

4. Set a wire baking rack into an 11-by-17-inch baking pan. Cut a
5-by-11-inch piece of parchment paper, and place over center of rack to
prevent meat loaf from falling through. Using your hands, form an
elongated
loaf covering the parchment.

5. Place the remaining 3 tablespoons ketchup, remaining 2 1/2
teaspoons
mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry
brush,
generously brush the glaze over loaf. Place oil in a medium saucepan
set
over high heat. When oil is smoking, add red onion. Cook, stirring
occasionally, until onion is soft and golden in places. Add 3
tablespoons
water, and cook, stirring, until most of the water has evaporated.
Transfer
onion to a bowl to cool slightly, then sprinkle onion over the meat
loaf.

6. Bake 30 minutes, then sprinkle rosemary needles on top. Continue
baking loaf until an instant-read thermometer inserted into the center
of
the loaf registers 160=B0, about 25 minutes more. Let meat loaf cool on
rack,
15 minutes.

On Mon 28 Mar 2005 05:42:40p, wrote in rec.food.cooking:

> I made the meatloaf recipe listed below.
> It tasted great, but it fell apart when I took it out of the loaf pan.
> Unfortunately, I didn't have parchment paper and a wire rack which what
> was called for in the recipe. I am not sure if this is the problem
> (since I made other meatloafs in a loaf pan), or perhaps the selection
> of ingredients.
> Also, I hear of people using muffin tins to cook their meatloaf.
> It is supposed to cook the meatloaf quicker + it gives individual
> portions and crispy tops. Do I need to modify a meatloaf recipe to cook
> them in muffin tins instead of a loaf?
> Thanks
>
>
> Serves 6
> Be careful not to overknead the meatloaf ingredients; doing so will
> result
> in a heavy and dense loaf.
>
> 3 slices white bread
> 1 large carrot, cut into 1/4-inch-thick rounds
> 1 rib celery, strings peeled, cut into 1/2-inch squares
> 1/2 medium yellow onion, roughly chopped
> 2 cloves garlic, smashed and peeled [3 instead]
> 1/2 cup fresh flat-leaf parsley leaves, loosely packed
> 1/2 cup plus 3 tablespoons ketchup
> 4 1/2 teaspoons dry mustard
> 8 ounces ground pork (12oz)
> 8 ounces ground veal
> 8 ounces ground round (12oz)
> 2 large eggs, beaten
> 2 teaspoons salt
> 1 teaspoon freshly ground black pepper
> 1 teaspoon Tabasco Sauce, or to taste
> 1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
> 2 tablespoons dark-brown sugar
> 1/2 cup of parmesean cheeze
> 1 tablespoon olive oil
> 1 small red onion, cut into 1/4 inch-thick squares
>
> 1. Preheat oven to 400°. Remove crusts from bread, and place slices
> in
> the bowl of a food processor. Process until fine crumbs form, about 10
> seconds. Transfer bread crumbs to a large mixing bowl. Do not
> substitute
> dried bread crumbs in this step, as they will make your meat loaf
> rubbery.
>
> 2. Place carrot, celery, yellow onion, garlic, and parsley in the
> bowl of
> the food processor. Process until vegetables have been minced, about 30
> seconds, stopping to scrape down the sides of the bowl once or twice.
> (Chopping vegetables this way saves time and ensures that vegetables
> will be
> small enough to cook through and not be crunchy). Transfer vegetables
> to
> bowl with the bread crumbs.
>
> 3. Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef,
> eggs,
> salt, pepper, Tabasco, and rosemary. Using your hands, knead the
> ingredients
> until thoroughly combined, about 1 minute. The texture should be wet,
> but
> tight enough to hold a free-form shape.
>
> 4. Set a wire baking rack into an 11-by-17-inch baking pan. Cut a
> 5-by-11-inch piece of parchment paper, and place over center of rack to
> prevent meat loaf from falling through. Using your hands, form an
> elongated
> loaf covering the parchment.
>
> 5. Place the remaining 3 tablespoons ketchup, remaining 2 1/2
> teaspoons
> mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry
> brush,
> generously brush the glaze over loaf. Place oil in a medium saucepan
> set
> over high heat. When oil is smoking, add red onion. Cook, stirring
> occasionally, until onion is soft and golden in places. Add 3
> tablespoons
> water, and cook, stirring, until most of the water has evaporated.
> Transfer
> onion to a bowl to cool slightly, then sprinkle onion over the meat
> loaf.
>
> 6. Bake 30 minutes, then sprinkle rosemary needles on top. Continue
> baking loaf until an instant-read thermometer inserted into the center
> of
> the loaf registers 160°, about 25 minutes more. Let meat loaf cool on
> rack,
> 15 minutes.

This sounds like a tasty meatloaf! The only thing I might change about the
recipe itself is reducing the amount of catsup to 1/4 cup, not because of
the flavor, but because of the additional liquid content.

I also would not bake it in a loaf pan. I would form it into a moujnded
loaf and bake it directly on a sheet of parchment in a baking pan, allowing
at least a couple of inches of open space on all sides.


--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Add another egg. That should help hold it together.

Nancree

wrote in
oups.com:

> I made the meatloaf recipe listed below.
> It tasted great, but it fell apart when I took it out of the loaf pan.
> Unfortunately, I didn't have parchment paper and a wire rack which what
> was called for in the recipe. I am not sure if this is the problem
> (since I made other meatloafs in a loaf pan), or perhaps the selection
> of ingredients.
> Also, I hear of people using muffin tins to cook their meatloaf.
> It is supposed to cook the meatloaf quicker + it gives individual
> portions and crispy tops. Do I need to modify a meatloaf recipe to cook
> them in muffin tins instead of a loaf?
> Thanks
>
>
> Serves 6
> Be careful not to overknead the meatloaf ingredients; doing so will
> result
> in a heavy and dense loaf.
>
> 3 slices white bread
> 1 large carrot, cut into 1/4-inch-thick rounds
> 1 rib celery, strings peeled, cut into 1/2-inch squares
> 1/2 medium yellow onion, roughly chopped
> 2 cloves garlic, smashed and peeled [3 instead]
> 1/2 cup fresh flat-leaf parsley leaves, loosely packed
> 1/2 cup plus 3 tablespoons ketchup
> 4 1/2 teaspoons dry mustard
> 8 ounces ground pork (12oz)
> 8 ounces ground veal
> 8 ounces ground round (12oz)
> 2 large eggs, beaten
> 2 teaspoons salt
> 1 teaspoon freshly ground black pepper
> 1 teaspoon Tabasco Sauce, or to taste
> 1/2 teaspoon chopped fresh rosemary, plus more needles for sprinkling
> 2 tablespoons dark-brown sugar
> 1/2 cup of parmesean cheeze
> 1 tablespoon olive oil
> 1 small red onion, cut into 1/4 inch-thick squares
>
> 1. Preheat oven to 400°. Remove crusts from bread, and place slices
> in
> the bowl of a food processor. Process until fine crumbs form, about 10
> seconds. Transfer bread crumbs to a large mixing bowl. Do not
> substitute
> dried bread crumbs in this step, as they will make your meat loaf
> rubbery.
>
> 2. Place carrot, celery, yellow onion, garlic, and parsley in the
> bowl of
> the food processor. Process until vegetables have been minced, about 30
> seconds, stopping to scrape down the sides of the bowl once or twice.
> (Chopping vegetables this way saves time and ensures that vegetables
> will be
> small enough to cook through and not be crunchy). Transfer vegetables
> to
> bowl with the bread crumbs.
>
> 3. Add 1/2 cup ketchup, 2 teaspoons dry mustard, pork, veal, beef,
> eggs,
> salt, pepper, Tabasco, and rosemary. Using your hands, knead the
> ingredients
> until thoroughly combined, about 1 minute. The texture should be wet,
> but
> tight enough to hold a free-form shape.
>
> 4. Set a wire baking rack into an 11-by-17-inch baking pan. Cut a
> 5-by-11-inch piece of parchment paper, and place over center of rack to
> prevent meat loaf from falling through. Using your hands, form an
> elongated
> loaf covering the parchment.
>
> 5. Place the remaining 3 tablespoons ketchup, remaining 2 1/2
> teaspoons
> mustard, and brown sugar in a bowl. Mix until smooth. Using a pastry
> brush,
> generously brush the glaze over loaf. Place oil in a medium saucepan
> set
> over high heat. When oil is smoking, add red onion. Cook, stirring
> occasionally, until onion is soft and golden in places. Add 3
> tablespoons
> water, and cook, stirring, until most of the water has evaporated.
> Transfer
> onion to a bowl to cool slightly, then sprinkle onion over the meat
> loaf.
>
> 6. Bake 30 minutes, then sprinkle rosemary needles on top. Continue
> baking loaf until an instant-read thermometer inserted into the center
> of
> the loaf registers 160°, about 25 minutes more. Let meat loaf cool on
> rack,
> 15 minutes.
>
>

use 1 large per 1 lb or portion of meat. 12 oz + 8 oz + 12 oz equals 2
eggs.
The egg will work as a binder and hold things together.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

> wrote in message
oups.com...

> I made the meatloaf recipe listed below.
> It tasted great, but it fell apart when I took
> it out of the loaf pan. Unfortunately, I didn't
> have parchment paper and a wire rack which
> what as called for in the recipe. I am not sure
> if this is the problem since I made other meatloafs
> in a loaf pan), or perhaps the selection of ingredients.

I don't think it was your pan, although I think the meatloaf would be better
cooked on a flat baking sheet (crisper, less greasy). I have a feeling your
problem was undermixing:

> "Be careful not to overknead the meatloaf ingredients;
> doing so will result in a heavy and dense loaf."

I have the same problem myself, when I make pie crusts and frikadeller --
I'm so concerned about overmixing, that I often don't mix well enough.

> Also, I hear of people using muffin tins to cook
> their meatloaf. It is supposed to cook the meatloaf
> quicker + it gives individual portions and crispy tops.
> Do I need to modify a meatloaf recipe to cook
> them in muffin tins instead of a loaf?

I think you'd be fine with your regular recipe.
-j

Far as I can tell, someone wrote:
>I made the meatloaf recipe listed below.

Add another egg, use oatmeal instead of bread. Add 1/4 cup of milk if it's too dry.