Mixed my meatloaf a new way (for me) - really good [View all]

[fadedrose]

It was about 2-1/2 lbs. ground round, it baked beautifully and didn't split anywhere.

I found that adding one beaten egg per pound (I used two) with a tablespoon or so of water - added to the meat mixture last will prevent the meatloaf from cracking...

I put 4-5 slices of fresh white bread in the food chopper, added a big bunch of fresh parsley and chopped it fine. Then added less than a teasp. salt, some pepper, and a nice thick slice of medium onion, and chopped again. Added this to the raw meat and mixed well, adding about 2 tabs. water....It made a beautiful uniform mix with no lumps of anything...

Then add the eggs last. It turned out so well for me that I'll do it this way all the time...

baked it at 325 for a little over 1-1/2 hours.

If you have a good way of making meatloaf, please give me your recipe. Every couple of years, you have to change things around so you don't get tired of the taste....