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"Add an egg to get it to stick together. Use 85/15 ratio. 90% is gritty, 80% is greasy. Pull the meatloaf out of the pan immediately, using 2 spatulas if nec. to get the meat out of the grease.
I add garlic, some onion, peppers, worchester, mustard, parsley, parm, bread crumbs and egg to my meatloaf and other stuff. Hubs prefers a meatier me"
"Recipe is fine, don't like the orange.
HOWEVER, where did the 9 hours come from? Someone should check these recipes before posting!"
"Made this a couple of times now. Yummy. However, I "butter" my pan with a margarine/olive oil mix and then line the pan with parchment and "rebutter" the parchment. Cook the three layers only, tried more layers once, did not work all that well. Cook at 280 to speed things up at appx 1 + hours. The best with chicken broth and more thyme and ot""
"Love the egg white trick. Don't always use the chicken fat, but add some poultry seasoning, some minced carrots,celery, and/or scallions. Make about 100 or so and freeze the balls for later use with a can of low sodium broth. Ina is a little heavy handed with her salt, but I luv her.""
"We didn't like the overbrowned garlic bits and the runny eggs. Great with a more tender garlic and fried eggs--not completely fried so they finish in the oven. LUV ANNE""
"Whenever I cook a pot roast or corned beef item, I add carrots, onions, and celery in the beginning. Halfway through I pull and discard the spent veggies and then add fresh carrots, onions, mushrooms, celery and/or potatoes. I add spices including parsley to a teaballer so I can easily discard them as well. Not a fan of rosemary sprigs in my dis""
"Recipe good. I do not watch this odd woman because I cannot figure out what she is cooking because she acts so strange.""
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