Meatloaf

smartandshrewd

I don't know if anyone has posted this here, but I discovered today that Lakeland do a meatloaf tin. It's basically two tins and one sits inside the other, the top tin has holes in the base to allow fat to drain off.

At last - healthier meatloaves! :A

Patchwork_Quilt

Sorry if I'm repeating something but Jamie Oliver has a nice meatloaf recipe and he puts a tin of chickpeas ( I don't drain them) and a tin of tomatoes round it with a bit of seasoning and chilli. So it makes a nice sauce and it stretches things out a little.

It's in the Ministry of Food book

Gothicfairy

Does anyone make their own meatloaf ?

I have tried quite a few times and it always seems to fall apart.
I have added egg and breadcrumbs and tried without it, I have wrapped it in bacon slices or tin foil and still end up with mince mush.

The taste is always ok. Onion, garlic, herbs, pepper, chili, etc etc but it never looks right and I am never sure which sauce to do

A tomato one or a mushroom one, or even a peppercorn thing.

zippychick

Gothicfairy - there is another thread about meatloaf here so have a good look around.

I will add your thread to that one later to keep all the suggestions together. Sorry I can't offer any advice, I have never made it myself - but i will have a look and read about it now


Good luck:j
Thanks
Zippychick

jinky67

Gothicfairy wrote: »

Does anyone make their own meatloaf ?

I have tried quite a few times and it always seems to fall apart.
I have added egg and breadcrumbs and tried without it, I have wrapped it in bacon slices or tin foil and still end up with mince mush.

The taste is always ok. Onion, garlic, herbs, pepper, chili, etc etc but it never looks right and I am never sure which sauce to do

A tomato one or a mushroom one, or even a peppercorn thing.

I stick my hand in and get it all mushed well together, I have never had a problem with mine falling apart;)

Gothicfairy

I'm sorry, I did not see that thread.

Thank you for moving this one to where it needs to be

Gothicfairy

jinky67 wrote: »

I stick my hand in and get it all mushed well together, I have never had a problem with mine falling apart;)

Do you use egg ? and do you form it and cook it as is or do you put it into a loaf tin ?

jinky67

Gothicfairy wrote: »

Do you use egg ? and do you form it and cook it as is or do you put it into a loaf tin ?

Sometimes I do, sometimes I dont:rotfl:
I have used tomato sauce to bind it as well

I usually just form and cook as it is

I havent made one for ages actually, must do soon:T

Gothicfairy

Ahh tomato ketchup

Hadn't though of that but it makes sense.

ubamother

I like a really firm, sliceable meat loaf. I use a good handful or so of dried soya mince mixed in. Frozen works too. I really mix my loaf mixture well - squidging between the fingers! The soya mince absorbs the excess liquid that may be stopping your mixture binding effectively. I use it in meatballs as well.