Captain Morgan
Chef Extraordinaire
So I'm reading about this stuff on other forums, and would like your opinion....it just seems to me that with the pan covering 75% of the meat, it wouldn't get that smokey.
well, just one though it is too late .... I like to use dry onion flakes instead of fresh .... fresh seems to make meatloaf crumbly but the dehydrated will help bind it together, although fresh has a bit better taste. Perhpas try the dry next time.Captain Morgan said:all rightey then....2 pounds of 80/20, 1 pound ground pork (not sausage), 2 beaten eggs, 1 small minced onion, 1 small can of FRIED ONIONS, a healthy dose of Cavenders.
That mixture is in the fridge while I pontificate. Any suggestions for additions?
LMAO! You can enter the Blue Room now.. :-DNick Prochilo said:Hey Capt. you might want to invest in a cordless phone :-D Glad it turned out good for ya!
Captain Morgan said:all rightey then....2 pounds of 80/20, 1 pound ground pork (not sausage), 2 beaten eggs, 1 small minced onion, 1 small can of FRIED ONIONS, a healthy dose of Cavenders.
That mixture is in the fridge while I pontificate. Any suggestions for additions?
Captain Morgan said:Yeah I've heard of it, but never had the desire to try it. Apparently easy to do.