Negolien
Full Fledged Farker
Hey All,
So last time I made meatloaf I changed a ton of things from my normal meatloaf and it sucked lol. I decided to go back to a basic recipe I use.
4 lbs ground
2 eggs
2/3rd cup of milk
1 medium red onion
3/4ths cup of Italian breadcrumbs
1 and 1/2 teaspoon Italian seasoning
3 garlic cloves
5 tbs ketchup
1/2 tsp salt
1/2 tsp pepper
I added some Bear and Burton's fireshire to the top and applied a pretty nice coat of holy cow rub from meat church.
Glaze: ketchup, molasses, garlic salt, onion powder little fireshire, salt and pepper.
I cooked it in a pan this time I usually don't but I put it in to harden and was in a hurry and didn't have time for it to harden so I could get it out.
Only issue was there seamed to be a lot more lost meat that turned into grease than I usually get when I do em not in a pan. I don't know maybe it's just me but for 4 lbs of meat it turned out pretty small. It filled an entire large loaf pan right to the top but lost about 20% of it's mass after cookin. Taste was freakin awesome as usual back to my normal form. Just goes to show that makin small changes is better than huge swings. That way if it sucks you can narrow down what the issue was.
So last time I made meatloaf I changed a ton of things from my normal meatloaf and it sucked lol. I decided to go back to a basic recipe I use.
4 lbs ground
2 eggs
2/3rd cup of milk
1 medium red onion
3/4ths cup of Italian breadcrumbs
1 and 1/2 teaspoon Italian seasoning
3 garlic cloves
5 tbs ketchup
1/2 tsp salt
1/2 tsp pepper
I added some Bear and Burton's fireshire to the top and applied a pretty nice coat of holy cow rub from meat church.
Glaze: ketchup, molasses, garlic salt, onion powder little fireshire, salt and pepper.
I cooked it in a pan this time I usually don't but I put it in to harden and was in a hurry and didn't have time for it to harden so I could get it out.
Only issue was there seamed to be a lot more lost meat that turned into grease than I usually get when I do em not in a pan. I don't know maybe it's just me but for 4 lbs of meat it turned out pretty small. It filled an entire large loaf pan right to the top but lost about 20% of it's mass after cookin. Taste was freakin awesome as usual back to my normal form. Just goes to show that makin small changes is better than huge swings. That way if it sucks you can narrow down what the issue was.