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Undertoad · 09-10-2009, 12:11 AM

I now have theories. I believe that the meat combination should be ground beef only, no other types. I believe that 80-20 or 85-15 (meat/fat percentage) are actually better than having less fat content. Bread crumbs are fine. I believe that the ground meat should not be very firmly packed, as we are not producing sausage, and that we should accept that the meat may fall apart on the plate a little. I believe that onion must be involved but that it should be chopped very, very finely. Pepper is right out, except for black pepper which must be included. I believe that garlic mashed potatoes and corn are the ideal accompaniments. I believe there are other spices or herbs which may help produce good results but that I haven't done much experimentation. Perhaps thyme or sage.

glatt · 09-10-2009, 08:10 AM

I also add a little egg to my meatloaf to help hold it together, and I make it into a loaf and cook it in the center of a lasagna pan so the juices can escape. I do not pack it into a bread pan for baking.

Any thoughts on the pan?

09-10-2009, 12:11 AM	#1
Undertoad Radical Centrist Join Date: Jan 2001 Location: Cottage of Prussia Posts: 31,423	I now have theories. I believe that the meat combination should be ground beef only, no other types. I believe that 80-20 or 85-15 (meat/fat percentage) are actually better than having less fat content. Bread crumbs are fine. I believe that the ground meat should not be very firmly packed, as we are not producing sausage, and that we should accept that the meat may fall apart on the plate a little. I believe that onion must be involved but that it should be chopped very, very finely. Pepper is right out, except for black pepper which must be included. I believe that garlic mashed potatoes and corn are the ideal accompaniments. I believe there are other spices or herbs which may help produce good results but that I haven't done much experimentation. Perhaps thyme or sage.

09-10-2009, 08:10 AM	#2
glatt ™ Join Date: Jul 2003 Location: Arlington, VA Posts: 27,717	I also add a little egg to my meatloaf to help hold it together, and I make it into a loaf and cook it in the center of a lasagna pan so the juices can escape. I do not pack it into a bread pan for baking. Any thoughts on the pan?

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