Thursday, August 21, 2008


For loaf:
Ground beef: usually around 4 or 5 pounds
Eggs: 1 egg per pound of beef for the first 3 pounds, and usually no more than 3 or 4 eggs total for as much as 5 or 6 pounds of beef
(Fresh) breadcrumbs: totally by feel
Onion soup mix (dry): 1 package per pound of beef for the first 2 pounds, and no more than 2 or 3 packages total for as much as 5 or 6 pounds of beef
Worcestershire sauce: again, it's a whim thing mostly
Jus/beef drippings (optional), if finished mix is still a bit dry
Ketchup: enough to coat the finished loaf and add a stripe down its middle

Vegetables, as much as you like of, say:

Meatloaf's ratios are never the same each time, so you go by feel. Put the loaf ingredients except for the jus and ketchup in a huge wide washable bowl and goosh everything with your hands until it's the consistency you want. Avoid dry meat loaf--it's the easiest judgment mistake one can make, I find, and the results are nasty. If after you've worked it it seems dry and not congealed and smooth enough, add a bit of jus and re-goosh. It should look congealed and coated and smooth now--slippery like a seal, ha. Put it in a wide deep roasting pan like you would for a turkey, NOT a tight small loaf pan. You want lots of space around the meatloaf; it'll prevent it from overcooking and drying out. That extra space is also where you'll put all the vegetables you peel and cut to desired size, and the extra jus. Form the meat into a tidy loaf in the pan, coat it with a thin glaze of ketchup, put a stripe of ketchup down the center of the loaf, and surround the loaf with the veggies. Cook it for a few hours at 325 F until it seems done. It will smell great. Yum.

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