In Reply to: Meatloaf question posted by Nighthawk on September 14, 2009 at 11:26:06:
a little grated onion, parsley (fresh is best if you have it) a little milk and then I add a few beef bullion cubes to the water at bottom of pan and baste every now & then with the beef broth.
I do think you should add either a few TBS of milk or water to the egg. Don't ask me why, but I've been making it my mom's way for years that way and it always slices perfect.
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