Nostalgia, comfort, delicious indulgence…meatloaf is baked so well that no doubt everyone has their own strategy on how to make it. The best. Still, I swear by a trick that will elevate anyone’s version. I’ve made a lot of meatloaf recipes in my 20 years as a food stylist, recipe developer, and food writer, but for this one tip, I have to give it credit: it was passed down to me by my grandmother. Gaya and Khala, who are two of the best cooks I have ever known.
I am confused about how to make meatloaf. I’m often put off by large chunks of onion, especially if they’re big enough to break up the meat. Onion slices are a sure pass for me. Instead, I’m looking for a smooth and seamless texture.
This is it: Skip the knife and grate the onion instead of chopping it.. That’s it. Not only is it convenient, but the sliced shape makes them take on a bit more of a melt-in-your-mouth texture as well as a runny presence for meatloaf.
A few pro tips for onions in your meatloaf
Great bush. If you grind from the side, the layers of the onion start to separate and it becomes more difficult to peel. Instead, first cut the onion in half, then grind it against the gram with the cut side.
grow up If you are using a box grater that has multiple grate sizes on each side, I recommend using the largest size. Finer versions mash and mash the onion.
Take it to the next level. If you want to be an overachiever, you can give them a little dice to make them even smaller before adding them to the mixture.
Make your favorite Meat Loaf Recipe Using this trick, and be sure to check it out as well These meatloaf tips To further simplify the process.