This is a very good recipe and a favorite. Great meat loaf is moist and dense, tender yet firm. Other readers have mentioned that their meatloaf was greasy. I found tips in Better Homes Cookbook a long time ago: * Key Point: Don't handle the mixture too much. Use your hands to aerate the meat. Excess handling will compress the meat, making the meatloaf tough. * For a nice crusty exterior and moist interior, don't use a loaf pan to hold the meat during baking. Use broiler pan or rack greased and lined with foil, top and bottom to cut on the mess. Cut slits through the top of pan to allow the fat to drain away as it bakes. Form the loaf first in a large round mold that your meat will fit in, flip it over and place on rack. When meatloaves are placed in a loaf pan, they tend to steam instead of bake. * Use an instant read thermometer! (You know why!) Cook beef and pork loaves to an internal temperature of 160 degrees F; ground chicken and turkey to 175 degrees F. * Cook chopped and diced vegetables before adding to the ground meat. The internal temperature of a meatloaf, while safe to eat, doesn't get hot enough to cook vegetables so you'll get a strong taste of raw onions, garlic, and carrots unless they're cooked first. * For best texture, don't use more than 3/4 cup of filler ingredients per pound of meat. Filler ingredients include chopped vegetables, bread crumbs, crushed cereal, oatmeal, etc. Good Luck! I hope this helps. Meatload doesn't last at our house.
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This is a very good recipe and a favorite. Great meat loaf is moist and dense, tender yet...