[shel]

There's a meatloaf recipe - Mom's Meatloaf - that calls for "ground beef, moistened." Can someone explained what that means? Moistened with what? How moist?

shel

[kuan]

Wow! First time I've heard of moistened beef.

[shel]

Originally Posted by kuan

Wow! First time I've heard of moistened beef.

I've not heard of it either, and the recipe gives no indication of how or with what to moisten.

scb

[ED BUCHANAN]

Originally Posted by shel

There's a meatloaf recipe - Mom's Meatloaf - that calls for "ground beef, moistened." Can someone explained what that means? Moistened with what? How moist?

shel

Shel, if you notice the recipe for moms meatloaf contains no water, or milk or stock. all of the ingredients are dry excluding catsup. The formula they give would come out very dry if you did not add a liquid. More so if you used lean80/20 beef. Any time I have ever made meat loaf I always added a liquid. Sometime recipes are not worded correctly, no one being perfect.

[abefroman]

Maybe they mean they want your to moisten the beef with your favorite liquids, ie. worchestershire, tabasco, liquid smoke, etc.

[DC Sunshine]

Moistened -could be various sauces.... could also be moistened with crustless bread soaked in milk for 20 mins, then the milk squeezed out and added to the beef mix.

DC

[teamfat]

I would venture a guess that they are just talking about sprinkling some water over the ground beef to make it a bit more workable. As is, that recipe does seem like it would produce a loaf on the dry and crumbly side. Some finely diced celery and bell pepper would add some extra flavor as well as bring a bit of moisture into the mix.

Last time I made a meatloaf it had shredded mozzarella and mushrooms in the middle, and the catsup on top had molasses, chili powder, a splash of vinegar and such mixed in before glazing. And as I recall I let the loaf bake for about 15 - 20 minutes before spreading on the topping, didn't want the sugars to scorch before the meat was done.

mjb.