Question about Meatloaf Recipe - depp_lover are you listening?!


Question: 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...


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.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources