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[Bentley]

We are cooking tonight and Tuesday for the "Warming Shelter" at one of the Churches in Mayberry.  What I consider a true meatloaf, now true, the majority is ground beef, but it does have about 2 lbs. of pork and venison too!  Will serve mashed potatoes and we were told that someone donated some steamed vegetables so a good ole meat & potato meal for the folks.  With Gravy of course.

Figured 300° for who knows how long, I am gonna say 2 1/2 hours...need to leave here about 5:15 so will adjust up or down as needed.  Now to glaze or not?  What do you all say?

[Bentley]

Supposed to be enough for 25-30, so I figured 7 slices to a loaf will hopefully give a nice size piece for everyone!

[BigDave83]

So this is just meat, with maybe some salt and pepper? No eggs or cracker, oatmeal,bread, onions?

[Kristin Meredith]

So this is just meat, with maybe some salt and pepper? No eggs or cracker, oatmeal,bread, onions?

No when he says true meatloaf, he means in the old fashion sense -- a mixture of three meats then onions, bread crumbs, eggs and other stuff

[Bentley]

Forgot to get any when we were serving!  Anyone have the crack issues with their meatloaf, and if so, were you able to over come it?  Seems like any that I do, all that all end up with giant fissures in them!

[BigDave83]

So this is just meat, with maybe some salt and pepper? No eggs or cracker, oatmeal,bread, onions?

No when he says true meatloaf, he means in the old fashion sense -- a mixture of three meats then onions, bread crumbs, eggs and other stuff

Thank you. I use cow and pig, but never had a third meat.

[Kristin Meredith]

He used venison.  Way back when lamb was cheap, people would use ground lamb, pork and hamburger.

[TravlinMan]

ie.. Meatloaf crack issue..

All of mine have done it - Have concluded it is 'character'   

Have also seen cracks in the top when fixed in pans..

Looks excellent. Just add the mashed 'taters' and gravy, and the meal will have the basics covered..

..........................

[Brushpopper]

My brother has made a couple and he laid bacon he cured across the top.  No visible cracks and, hey, it's got bacon so it has to be good.  I want to try it but the girls aren't big on meatloaf.

Go half n half with glazed/unglazed.  Gives a choice and makes for a nice presentation.

I agree with sschorr on half and half.

[yorkdude]

Ours always has cracks also, doesn't matter what we do.

[okie smokie]

We use 2 cups of bread crumbs for each two pounds of meat, and that keeps it from cracking.  We like to glaze but not heavy.

[Kristin Meredith]

I used onecup of breadcrumbs for every 3 lbs of meat and Bent complained that was too much.

[Bentley]

It is something.  I am going to emulsify the next one in the Kitchen-aid, if that does not help, I am going to chalk it up to the pork and venison...

[okie smokie]

Cracks or no cracks.  Hard to beat a good meatloaf. I do like the texture with the crumbs.  We always use catsup(ketchup etc) on it.  Has anyone found a better glaze?  Seems like catsup was made for it. Especially when making cold sammies. 

[BigDave83]

Growing up it was always a surprise to see what was in the meat loaf, on time it would be bread next time corn flakes, then maybe saltines or ritz crackers, I remember a lot of Oat Meal not the quick stuff the big rolled oats. I have recently made it a few times with just a box of stove top stuffing eggs, onions and a little extra seasoning. Was never much for the Ketchup or Catsup in it or on it.