Crunchy Onion Meatloaf...not so much
Apr. 26, 2009 2:08 pm
Updated: Apr. 26, 2009 2:39 pm
So, earlier this week, Monday I believe, I made my first ever meatloaf. I used this recipe as my base. I can think of one word for it. BLAND. Now I did not make it to the "T" I changed and added stuff, mainly because I changed the beef to turkey, and let's face it, ground turkey doesn't have that much flavor on it's own.
So if your interested in knowing what I did, here it is. First change it from 6 servings to 4. It will get you a 1lb of meat, perfect for a meal for two people. I also rounded up for the measuring on the onions and obviously the egg. Can't have 3/4 of an egg unless you use the small size, which most chef's and bakers use at least the large size. I added about a tablespoon of diced onion, and probably about 2 decent handfuls of some bread crumbs (if I had to measure it I would say a rounded 1/4 cup).
Overall, it was just bland. It turned out great. Still cooked it for the full hour, took it out, put the soup and the onions, and put it back in for about 5-10 mins til the onions got brown. So yeah, I think it's the perfect base to start off with and build from there, which is what I will do. The ingredients I usually always have on hand, so it could be one of those " I have nothing to make" days.
I think with the addition of some dried herbs the flavor would go through the roof. I'm not much on fresh herbs, as it's hard for me to find them around here, plus I get more bang for my buck with the dried. I like the fresh for garnish only, but I think dried kick up the flavor very well. Also some garlic would help. Has lots of possibilities, and will have to mess with it again.
What's this?