The one I use is pretty basic. I don't know about minced onions, but so long as they have flavor, I can't see the harm. Still, I find I get better results the more finely I chop my onions (my thought is that it's all the juice).
1 onion, finely chopped 3/4 to 1 cup Italian breadcrumbs (enough to cover the chopped onion) 1 egg 2 tablespoons ketchup or barbecue sauce, your choice 2 tablespoons mustard 2 tablespoons milk 1 pkg (36 ounces) ground beef ketchup, barbecue sauce, or other sauce for topping In a very large bowl, place the onion, then cover well with breadcrumbs. Add the rest of the ingredients and mix very, very thoroughly by hand. Form into a loaf, or two small loaves, then top with your sauce of choice. Bake at 350F for around an hour--the time depends on how you shaped it. I bake mine uncovered, but I know people like to cover them. Part of what the sauce on top can do is keep the loaf moist, but even with no sauce, I've never had it dry out. Just don't over-bake it and you should be fine. > On Aug 18, 2015, at 9:27 PM, Gary Metzler via Cookinginthedark > <[email protected]> wrote: > > Hi All, > > Does anyone have a basic meat loaf recipe using bread crumbs? Also, can I > use minced onions in place of fresh ones? Thanks in advanced for any help. > Regards, Gary kn4ox > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark -- Have a great day, Alex Hall [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
