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My wife and kid have to eat gluten-free so I've been rawkin' the Quaker Oats meatloaf a lot. It's tough to screw up.
I was not aware that this was a thing, but good to know! Do you follow that recipe? If so, how does it come out? I ask because even though the onion and other components do look like they add moisture, the fat content makes me wonder if this turns out on the dry side, though maybe the oats help to retain that moisture?
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I am not a precision cook. I tend to favor forgiving recipes. I can say that I try to follow that recipe for the most part but often go "eh, this onion is big fukkit" or "one pound, two pounds, it's all meat what's the difference" and it hasn't failed. I find it to be too moist rather than too dry.
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