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Saturday Night Meat Loaf...Tips & Tricks Please!
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[quote:nutmeg:MV80NzQwODE4Xzg2MzY2ODQ0X0M5MDlCRjI4] I have had a lot of compliments on my meatloaf. It's this simple recipe from Quaker Oats: Ingredients 1-1/2 pounds lean ground beef 1 cup tomato juice or tomato sauce (I use Campbell's tomato juice) 3/4 cup Quaker® Oats (quick or old fashioned, uncooked) 1 egg or 2 egg whites, lightly beaten 1/4 cup chopped onion 1/2 teaspoon salt (optional) 1/4 teaspoon black pepper Cooking Instructions Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes. Added tips. I never did this: Cook's Tips: Customize meatloaf by adding one of the following to meatloaf ingredients: 1/2 cup frozen (thawed) or canned (drained) corn 1/2 cup chopped green or red bell pepper One 2-1/2-ounce jar sliced mushrooms, drained 1/3 cup grated Parmesan cheese 2 tablespoons finely chopped fresh parsley or cilantro Sprinkle top of baked meatloaf with 1 cup shredded cheese. Return to oven for 3 minutes to melt cheese. [/quote]
Original Message
so I've got 2.5ish lbs of lean fresh ground. I've got breadcrumbs, ketchup, garlic, sweet onions, lots of spices and seasonings at my disposal...
My question is, how do I make meat loaf TASTE like meat loaf?
I keep getting a giant tasty meatball log with a ketchupy top and that's just not meat loaf!
Help an aspiring meat loafer out!
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