- Prep Time:
- Cook Time:
- Difficulty:
medium
- Serves:
10
meat loaf preparation
Description
This is not a recipe but some great advice from a short order cook in a diner
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Preparation
The cook told a class that the recipe for meatload is less important than the process. She said when mixing your recipe, mix as gently as possible but throughly. Then when you place it in either a loaf pan or as a mound on a flat baking sheet, press it very hard to make it as compact as possible. Then after baking to 160 degrees internally, remove from oven and let cool to room temp then refridgerate over night. Then slice and grill until heated through and serve with side dishes, gravy or in a sandwich. This is the very best method of making a sliceable meatloaf and it is juicy and not dry. In the past, when making meatloaf for slicing, I had to make it so solid it got dry. This really works with your very favorite recipe.
