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How (apparently) Not to Make a Meatloaf
By James Emery Vigh of profbruno.com
One of the supposed easiest (so they tell me) meat dishes to make is the meatloaf. Ha! I've been trying to make a decent one for weeks now with little success. I start out with 3 lbs of ground round. I have added 2 sometimes 3 eggs. In addition, I add approx 1/2 cup of breadcrumbs, I've tried ketchup, some salt, pepper and garlic powder,along with either minced or chopped or grated onions. I place this concoction in a small roaster with the lid on 90 degrees to the roaster (like a "T"), and put it in the oven for 2 hours at 325 degrees. When I taste it after about an hour, it tastes pretty good. After 2 hours..... not so much. I've heard that you have to cook ground meat enough so that you won't get sick. I am obviously doing something (or some things) wrong. I am determined to learn how to do this or die trying.
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