A good meatloaf is basic, I don't use anything buy ground beef. I think 80/20 mix is good, you meed fat to get the juices moving. for each pound of meat, I use one egg, bread crumbs, granulated garlic, Woo sauce, parsley flakes, chopped onion, salt & Pepper, grated parmesan cheese, ketchup. I haven't used a recipe in many years, I add everything and look for the texture I want.........The last meatloaf I made needed some help, the meat was to lean. imho, the amount of fat in the ground beef is important, I can't see how using a lean beef mixture would make a good meatloaf. Most Chefs don't use recipes, we do everything by, smell, texture, feel, taste and appearance..........If you are dealing with a leaner meatloaf, I would try cooking it slower and lower temp. What you want is to keep the juices in the meatloaf, not running out..........pnwc
P.S. If Edsails becomes a vegetarian ad Michael H looses his sarcasm, this site is going to Hell in a hand basket.
post edited by pnwchef - 2013/04/13 14:44:57