5 Likes
Looks delicious!
Now I have to make a meatloaf!
1 Like
Sometimes.
1 Like
I almost always use oatmeal! Once in a while for a change I’ll use crumbs of some sort, but I was raised on oatmeal.
1 Like
OMG yes!!
It’s kind of involved but so, so glorious!!!
2 Likes
I use an egg as well as some milk. The egg acts as a binder along with the bread crumbs (dry or fresh, depending on my mood) while the milk adds moisture and bit of flavor.
3 Likes
I mix ketchup with a generous amount of Tabasco and put it on top, then thinly sliced tomatoes over that
3 Likes
I’d go with boogiebaby on mixing in something like brown sugar or palm sugar, as the few times I’ve drizzled ketchup alone, it never really seemed to glaze well. I do use ketchup on the side when plating, though.
1 Like
Ok, you all have me severely craving meatloaf now!
Anyone willing to share favorite (easy) recipes?
1 Like
I’m making a ground turkey meatloaf with a maple bbq glaze tomorrow. I add fresh chopped parsley, egg yolk, breadcrumbs, fine diced carrot, onion and celery. Side of roasted sweet potato.
This topic has me craving all sorts of meals.
1 Like
Needs more mayo, but otherwise gorgeous!
3 Likes
My wife’s recipe is at about 19 in this thread, Saregama. Key is using just enough liquid to have the prepped meatloaf moist, but not “loose”.
1 Like
I’m not so sure I would add water to ground poultry since its already pretty wet. Thoughts?
I agree.
No - agreed
I like a mix of Worcestershire sauce and ketchup with meatloaf. The Worcestershire gives it a little tanginess so it’s not all sweet ketchup.
3 Likes
Again I go by the overall consistency, I like the meat to have a soft smooth feel…thus if the turkey has more moisture, then you can also add more binder…
1 Like
And it depends on the turkey you use. If you use all white meat it’s dryer. Shady Brook now makes an 80% turkey meat that I like, but even their mix of light and dark is moister than the all white meat.
3 Likes
