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Extra meaty meatloaf for bloke?

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  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
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    Ok, I'm making a meatloaf again today. Trouble is, it's so long since I did the last one that I can't remember if I added the stuffing mix dry or made-up. What I did is here. Any suggestions? :)
    If you lend someone a tenner and never see them again, it was probably worth it.
  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
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    Bump. Please help or it'll all go wrong. :(
    If you lend someone a tenner and never see them again, it was probably worth it.
  • jobbingmusician
    jobbingmusician Posts: 20,347 Forumite
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    I didn't reply earlier because I wasn't sure. However, I don't think it's an all or nothing decision. If you put it in dry, I suspect the ML might end up a bit dry, but fully made stuffing is likely to be rather wet. (It does dry out when cooked....)

    How fatty is your meat? Obviously the more your stuffing is made with meat juices exuded during the cooking, the tastier it is likely to be. My final decision, subject to whatever you say next, is make the stuffing with about 3/4 of the normal water. And have an extra egg to hand - if it all goes floppy, this will help to stiffen it.

    Alternatively you could use less than a full pack (half a pack maybe?) and make to recipe with the full amount of water. If meatloaf seems floppy, bung some un-madeup stuffing it to stiffen it.

    Does that sound anything like useful?
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  • Pink.
    Pink. Posts: 17,650 Forumite
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    Hi MBE,

    I've no idea what you did last time, but I would add the stuffing mix dry as last time you had a massive amount of juices from the meat and the stuffing will taste so much better made with them rather than water.

    Pink
  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
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    Pink-winged wrote: »
    I've no idea what you did last time,

    Nor me. :rotfl: Well, it was 3½ years ago and I haven't made one since. :o

    I think it was dry, so I'll try that and see how it looks. There was a lot of juice formed during cooking, so I think it'll have enough liquid. Time will tell, anyway. IIRC correctly, the stuffing mix was a substitute for a dry ingredient like breadcrumbs anyway.

    It just helps my confidence a little if I can chew it over with other people first, so thanks PW & JM. :D
    If you lend someone a tenner and never see them again, it was probably worth it.
  • jobbingmusician
    jobbingmusician Posts: 20,347 Forumite
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    Great. If it was juicy last time, deffo put it in dry.

    I wouldn't chew it before putting it in though, for the sake of your guests _pale_ :tongue: :rotfl:
    Ex board guide. Signature now changed (if you know, you know).
  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
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    jobbingmusician wrote: »
    I wouldn't chew it before putting it in though, for the sake of your guests _pale_ :tongue: :rotfl:

    How do you know I've got guests? :eek: :p
    If you lend someone a tenner and never see them again, it was probably worth it.
  • jobbingmusician
    jobbingmusician Posts: 20,347 Forumite
    Part of the Furniture 10,000 Posts Name Dropper
    Just my analysis of

    a) your anxiety to get it right
    b) your general lifestyle
    c) my 'cherchez la femme' instincts.
    Ex board guide. Signature now changed (if you know, you know).
  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
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    jobbingmusician wrote: »
    Just my analysis of

    a) your anxiety to get it right
    b) your general lifestyle
    c) my 'cherchez la femme' instincts.


    I'll give you marks for (a) and (b), but it's just friends this evening. :)
    If you lend someone a tenner and never see them again, it was probably worth it.
  • mrbadexample
    mrbadexample Posts: 10,805 Forumite
    Part of the Furniture 10,000 Posts Combo Breaker Photogenic
    MBE, next time you make this, the stuffing mix definitely goes in dry, ok? ;)
    If you lend someone a tenner and never see them again, it was probably worth it.
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