I gave this recipe 5 stars only because that was the highest option available. It was greeeaaaattttt!!!!!!! This recipie was great, I did change it around alittle. I used italian bread crumbs instead of the bread and crackers,and I used garlic powder and onion salt instead of cooking garlic and onion in butter.
I also forgot to use the milk. The meat was pretty moist I didn't need it anyway. This was great will use it again. Thanks Read More. Brandi' Smith. This was the first meatloaf I have ever made and the only real change I made was to use Italian Breadcrumbs and a dash of Italian Seasoning and it was phenomenal! I didn't have a meat thermometer, but the timing was perfect! I was so impressed with myself!! I take that as a compliment! I made this tonight for my family and it was great meatloaf!!
The only thing I changed on this recipe was I used ground turkey instead of ground beef huge beef recall happening right now Oh yeah My whole family said this was "the best meatloaf I have ever made. Buon Appetite! My husband and I who are NOT big meatloaf fans loved the heck out of this recipe. It was painfully simple and simply delicious. It's not too ketchupy, which I really like.
I might add some seasonings perhaps an Italian blend the next time around just to experiment with the taste a little. This came out amazing!!! The only thing is that the breadcrumbs mixed with the milk came out in clumps, I don't know if it is the bread, but next time I'll add the milk separately. Highly recommend it-easy and delicious! Sounds great!!! This is to youhavegottabekidding - you probably smell like excrement on a plate.
Don't be so rude on someone's page because you don't like something. This cannot be for real, it looks like, well excrement on a plate, the ingredients Regardless, my experience with the Dell Venue Pro even the supposed upgraded sd card fix leads me to steer clear. Lets hope those that do buy one have a better experience all round. This article is something that will help me with my class assignment. It helped me to better understand another aspect of this topic. About iMacLand.
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It was very moist, and I liked the mix of beef and pork, but it needed more seasoning. I also liked that it was baked in a log instead of a pan, as this cuts the cooking time a good deal. The only change I made was adding a bit of brown sugar and dry mustard to the ketchup glaze.
Maybe even some Italian seasoning in the mix would've helped. It didn't wow me. I would like to pass along this variation. I have been using rye bread in my meat loaf and it is delish. Also caramelize the onions first and I no ketchup.
The rest is the same. Has been a favorite of our family for 39 yrs. ONE garlic clove would have been more than enough, yikes! I couldn't even finish eating it. I made it last night for my crew! IT was very tasty and simple to make. It has officially replaced my previous meatloaf recipe of 24 years! Thanks, Martha! This recipe is definitely a keeper.
Thanks Martha! Will make again! Made this last night--it was easy and very tasty! Thanks to Jackattackish for the heads-up about the ketchup. Will definitely make again. This is a great recipe. My family loved it. I left out the ketchup and added instead some homemade spagetti sauce to give it a little punch and the meatloaf was gone in an instant! I have been looking for a great meatloaf recipe for years, but something is always not quite right with all of the ones that I have tried.
This is exactly what I was looking for! I was actually looking forward to making a sandwich with the leftovers tomorrow, but there weren't any. It was comepletely gone. My 4 year old ate 3 or 4 pieces and my 7 year old who doesn't like meatloaf or even hamburgers ate 2 pieces - it was all gone before she could get a third.
Definitely a keeper! Oh - I also cooked mine for about 20 minutes longer. Cooked mine about 20 mins longer and added some diced green pepper in with the onions.
This recipe is really good! I didn't bother to separate the egg, just put the whole egg in. I was a little short of ketchup but didn't miss it.
I loved the oregano! It's been years since I've made meatloaf and I thought this recipe was very good. Mine was not crumbly. I was looking for a "feel good" comfort meal for my under the weather husband. This was an excellent and easy meatloaf recipe. I liked that the recipe only included one kind of ground meat to avoid shopping for specifics.
I would usually have to run to the grocery store for fresh parsley however - but it made the dish worthwhile. Served with a spinach salad. Will enjoy the leftovers for lunch today! Quick, easy, but just OK results.
Made to recipe subbing fresh oregano for dried. Thoroughly combined all ingredients before adding beef, so as not to overwork the meat.
Main flavor of the meat loaf was the ketchup topping. To solve this problem, make a free-form meatloaf.
Shape it into a long mound on a sheet tray lined with parchment or foil, and the excess fat will drain away from the loaf during cooking. Do you know what separates the cooking of most great chefs from that of the average home cook?
Great cooks season their food well, and so should you! This recipe uses salt, pepper, onion, celery and garlic for flavor, with a splash of Worcestershire sauce for added depth and richness. Little bits of crunchy onion or celery or potent, hot garlic will spoil the comforting aspect of eating meatloaf. For that diner-worthy blue-plate special presentation, you need to be able to actually slice your meatloaf.
Luckily, some of the same things that keep our meatloaf moist also keep it together: binders. The name should make it clear, obviously, but binders like breadcrumbs and eggs cook together to give your meatloaf structure. There is one more thing that helps to hold a meatloaf together, and that is mixing.
Properly mixing a meatloaf prior to forming not only assures an evenness of flavor, but it also facilitates the linking of myosin in the meat, creating more of the protein network that will help to hold the slices together. However, overmixing can cause meatloaf to become springy, rubbery, and too dense. Pre-mix some of your flavoring and binding ingredients before you add and combine the meat makes for easier, better mixing.
The well-cooked outer crust of a piece of meatloaf is one of the best parts. By free-forming a meatloaf—not cooking it in a loaf pan—we get maximum surface area exposure, and therefore maximum flavor. So not only does it make it easier to slice and guard against sogginess, but mounding your meatloaf instead of panning it also makes your meatloaf literally tastier.
Sounds like a plan to me! Use binder for moisture and structure. Free-form your loaf for ease of serving, preventing sogginess, and maximum flavor development. Use your thermometer along the way and have comforting, delicious meatloaf tonight. Keywords: Meatloaf, classic meatloaf. ChefAlarm leave-in probe thermometer. Do you have any recommendations for meatloaf using other meats like Turkey or chicken? Can they simply be substituted? Great article!
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