ok tried the meatloaf... question?

aligirrl77 · January 27, 2006

i actually made two batches and tried everyones suggestions... thanks so much for all ur help...

i did find that they both came out very very very dry and were very hard for me to tollerate even though i chewed it into much...now im not a seasoned cooker so maybe that was the problem!

My next question obviously will be...how the heck do u get it to be softer and moister? i know these questions might sound stupid to u...but i have noo idea what im doing sometimes in the kitchen so bare with me. Should i cook it for less time?

January 27, 2006

did you put a cover over it? IF not that can make it dryer. What recipe did you use and how long did you cook it?

NJChick · January 27, 2006

When I make meat loaf I use breadcrumbs but soak them first in milk, I'm sure you can use milk if you didn't use the crumbs. This will make it very soft. You can also use beef broth..... Tomato sauce or salsa. Anything wet you can throw in, just watch the calories.

Good luck !!

You might have to cook it longer if its really wet.

"Just" Paul · January 27, 2006

When I make it with the psyllium husk, I add eggs and beef broth (low sodium, fat free) to the loaf when mixing it up... them add more broth to the pan it cooks in.

I use that juice with some Zanthan Gum and heavy cream to make a gravy afterward.