Welcome to DU! The truly grassroots left-of-center political community where regular people, not algorithms, drive the discussions and set the standards. Join the community: Create a free account Support DU (and get rid of ads!): Become a Star Member Latest Breaking News Editorials & Other Articles General Discussion The DU Lounge All Forums Issue Forums Culture Forums Alliance Forums Region Forums Support Forums Help & Search

Cooking & Baking

rdharma

(6,057 posts)

18. Interesting how he does it without a loaf pan.

Reply to Major Nikon (Reply #7)

Tue Nov 5, 2013, 06:09 PM

Nov 2013

I'm going to give that a try.

And the glaze recs were also interesting.

Edit history

Please sign in to view edit histories.

Recommendations

0 members have recommended this reply (displayed in chronological order):

44 replies

= new reply since forum marked as read

Highlight:

How do I make my meatloaf fluffier? [View all] rhett o rick Nov 2013 OP

A few suggestions BainsBane Nov 2013 #1

Thank you. Good tips. rhett o rick Nov 2013 #2

Oh yes, rolled oats. BainsBane Nov 2013 #3

Rolled oats in meatloaf? rdharma Nov 2013 #4

That's what my mother always used, and it was OK, even from me, an oatmeal despiser.... northoftheborder Nov 2013 #8

What quantity of fresh bread? Crusts included? nm rhett o rick Nov 2013 #12

bread amount..... northoftheborder Nov 2013 #15

Oatmeal is very healthy....... but..... rdharma Nov 2013 #14

Hmm. will have to try cooked rice. love basmati. northoftheborder Nov 2013 #16

I am getting some great ideas here. THanks to all. nm rhett o rick Nov 2013 #17

I disagree BainsBane Nov 2013 #27

My mom always made that style of meatloaf with brown gravy. rdharma Nov 2013 #33

That all depends on whether the meatloaf you had growing up was any good. winter is coming Nov 2013 #34

Follow the same guidelines as for a good meatball Tab Nov 2013 #5

I'll echo the don't overwork the ground meats comments. pinto Nov 2013 #6

I don't use his recipe, but this video has a lot of good techniques Major Nikon Nov 2013 #7

Thank you. Very interesting. nm rhett o rick Nov 2013 #10

I usually use ground turkey from the store. I dont have a grinder but could I chop turkey small rhett o rick Nov 2013 #13

Yes to both questions Major Nikon Nov 2013 #19

How important is the fat? My mother's recipe used fatty ground beef and rhett o rick Nov 2013 #26

It's up to you Major Nikon Nov 2013 #30

Thank you. I am sure my mom used as fat (inexpensive) ground beef as she could rhett o rick Nov 2013 #31

I like to put a couple of pieces of streaky bacon in the food processor with the carrot and onion Fortinbras Armstrong Nov 2013 #42

Interesting how he does it without a loaf pan. rdharma Nov 2013 #18

Yes, I am going to try that also. nm rhett o rick Nov 2013 #24

Mix it with a spoon instead of squeezing it through your fingers Warpy Nov 2013 #9

Good point. I have been using a fork but it does tend to compact also. nm rhett o rick Nov 2013 #11

A panade of panko and whole milk. An egg--all proven 'lifters' of meat/starch. nt msanthrope Nov 2013 #20

Bread crumbs, vegetables Retrograde Nov 2013 #21

I agree. rdharma Nov 2013 #23

My wife's recipes uses shredded carrots, celery and minced onions, sauted. nm rhett o rick Nov 2013 #25

rustic bread crumbs soaked in 1/2 n 1/2 NJCher Nov 2013 #22

another vote for oats grasswire Nov 2013 #28

and I make a big round loaf in a pie plate grasswire Nov 2013 #29

The best way to overcome a dense meat loaf is to incorporate a panade into the mix. Jenoch Nov 2013 #32

Stuffing mix Aerows Nov 2013 #35

Or even unseasoned croutons...... nt rdharma Nov 2013 #36

Another good idea! n/t Aerows Nov 2013 #38

Does anybody here like spinach in their meatloaf? rdharma Nov 2013 #37

I grind it straight into the pan. sir pball Nov 2013 #39

My old recipe from the 60's dem in texas Nov 2013 #40

Thanks, I think I can learn from all inputs but I dont have trouble making rhett o rick Nov 2013 #41

we use white rice for the filler sad-cafe Nov 2013 #43

I grate my onion for meatloaf Whisp Nov 2013 #44