I'm 51 and I just made my first meatloaf.

[Retrograde]

12. I go by feel, but

Last edited Thu Nov 27, 2014, 03:05 PM - Edit history (1)

just reading your post, I can't see what went wrong - except low fat content in the ground meats. My own method is to mix whatever meats are on sale (usually a blend of beef/pork/lamb/veal, although the proportions vary) with a mince of onion/pepper/carrot, an egg - then have my sous-chef (aka Mr. Retrograde) add breadcrumbs gradually while I knead the mixture. I go for a texture that's still highly moist, but can be molded by hand into a loaf (yes, it's a messy business).

So what can you do now? The last time I made entirely too much meatloaf, I took the tail end, crumbled it into a tomato sauce, and made sort of a mock Bolognese sauce for pasta. I've had better, but I had wasting meat.