Question about Meatloaf Recipe - depp_lover are you listening?!
http://www.cooks.com/rec/view/0,1627,133...
Answers: This question is perhaps best answered by depp_lover - I am a big fan of the meatloaf recipe you posted, having found it on cooks.com a few months ago, but I am wondering about the accuracy of some of the directions - It says to put 3/4 of a cup of the tomato mixture inside the meatloaf, and the rest over the top of the meatloaf, but that doesn't seem right. If you only use 3/4 of a cup of the mixture, that leaves a LOT of liquid left over for the top of the meatloaf - Way too much, in fact! When you consider that the sauce calls for 1 cup of tomato sauce, 1 cup of beef broth, 1 cup of ketchup and several tablespoons of Worcestershire sauce, balsamic vinegar and dijon mustard, that's a LOT of liquid. I am wondering if the original recipe didn't make a mistake. Perhaps they wanted 3/4 of the entire mixture inside the meatloaf and 1/4 poured over the top, and not 3/4 of a cup. Please help! The recipe can be found here:
http://www.cooks.com/rec/view/0,1627,133...
This is the recipe I use all the time and I don't use the entire amount of remaining liquid. The directions are right but should state to pour the remaining amount of liquid over the loaf JUST to coat, I think it's a common sense statement meaning to use the amount of remaining liquid you need, not ALL of it. Sorry if these directions were not clear, I had never assumed it meant to use ALL of what was left but just what was needed FROM the remaining amount.
I'm not the one you're looking for but I read that recipe and there is way too much liquid in there. I would use ketchup OR tomato sauce, but not both. The only liquid in my meatloaf is egg and only one. That is a weird recipe.
I see the problem that most people that make their own recipes would encounter, most people make a "dry roast" mixture and then complain that their meatloaf is to dry. This recipe is a moist or "stewing" recipe where the liquid content on the exterior bubbles/ concentrates and imparts moisture and condensed flavor to the roast. The balance of the measured ingredients is correct for this method.
I agree, it looks like too much liquid. I'd use either the tomato sauce or ketchup, but not both.