Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
i used the dried minced onions vs fresh ones in the mix to cut down on additional moisture in the loaf, and to allow it to be more dense. seemed to work out well.
I'd not done meatloaf in a pan before. I was very surprised the 80/20 mix didn't render more fat. I'm going back to a pan - it's a lot neater and cleanup should be a breeze.
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.