- Aug 10, 2009
- 168,037
- 16,519
- 2,165
- Banned
- #21
Sounds great!
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It's the high fat content and high tomato content I think that would result in it disintegrating. When that stuff gets hot it melts and/or evaporates...the fact that it's a venison loaf will help.That's what im scared of but I have to try! lolPanko. Just slice the meatloaf, press each side into a plate of panko, then fry.I also considered bread crumbs. I pan fried some deer steaks in it the other night and they were great!Sounds good except for the flour.
In fact, I did some deer steak the other day with bagged pizza crust. It was good, too.
I personally have fried cold meatloaf (in a pan) many, many times. It is yummy, but it will be kind of soft. Might sort of come apart in the fryer...
I was hoping cooking it a bit in the oven would help. Maybe I could add an extra egg?
Yes, deer is very lean. Also, it is pure deer. No sausage or anything. And there wont be any tomato juice. Im not going to put a topping on it in the oven.It's the high fat content and high tomato content I think that would result in it disintegrating. When that stuff gets hot it melts and/or evaporates...the fact that it's a venison loaf will help.That's what im scared of but I have to try! lolPanko. Just slice the meatloaf, press each side into a plate of panko, then fry.I also considered bread crumbs. I pan fried some deer steaks in it the other night and they were great!Sounds good except for the flour.
In fact, I did some deer steak the other day with bagged pizza crust. It was good, too.
I personally have fried cold meatloaf (in a pan) many, many times. It is yummy, but it will be kind of soft. Might sort of come apart in the fryer...
I was hoping cooking it a bit in the oven would help. Maybe I could add an extra egg?
My loaf always has some kind of tomato something in it..paste, ketchup, sauce, lol. Mixed in...Yes, deer is very lean. Also, it is pure deer. No sausage or anything. And there wont be any tomato juice. Im not going to put a topping on it in the oven.It's the high fat content and high tomato content I think that would result in it disintegrating. When that stuff gets hot it melts and/or evaporates...the fact that it's a venison loaf will help.That's what im scared of but I have to try! lolPanko. Just slice the meatloaf, press each side into a plate of panko, then fry.I also considered bread crumbs. I pan fried some deer steaks in it the other night and they were great!Sounds good except for the flour.
In fact, I did some deer steak the other day with bagged pizza crust. It was good, too.
I personally have fried cold meatloaf (in a pan) many, many times. It is yummy, but it will be kind of soft. Might sort of come apart in the fryer...
I was hoping cooking it a bit in the oven would help. Maybe I could add an extra egg?
That's the way my mom did. I never liked her meatloaf. The onions didn't help though lol. I hate onions. Like the flavor but not the texture.My loaf always has some kind of tomato something in it..paste, ketchup, sauce, lol. Mixed in...Yes, deer is very lean. Also, it is pure deer. No sausage or anything. And there wont be any tomato juice. Im not going to put a topping on it in the oven.It's the high fat content and high tomato content I think that would result in it disintegrating. When that stuff gets hot it melts and/or evaporates...the fact that it's a venison loaf will help.That's what im scared of but I have to try! lolPanko. Just slice the meatloaf, press each side into a plate of panko, then fry.I also considered bread crumbs. I pan fried some deer steaks in it the other night and they were great!
In fact, I did some deer steak the other day with bagged pizza crust. It was good, too.
I personally have fried cold meatloaf (in a pan) many, many times. It is yummy, but it will be kind of soft. Might sort of come apart in the fryer...
I was hoping cooking it a bit in the oven would help. Maybe I could add an extra egg?
milk on the bread.. excellent! Just a little?Ok ok my meatloaf...let me think...ground beef (or whatever) salt, pepper, garlic powder, CHOPPED ONIONS (hahahaha) but I will leave those out if the kids ask me to. Tomato paste or ketchup, an egg, a piece of bread with milk poured on it to saturation point, Italian seasoning, mustard (dry or prepared) soy and Worcestershire.
I like it. My younger kids aren't wild for it. The older ones and the grandkids like it.
I've used bread crumbs and even oatmeal as a filler/binder.
Don't use oatmeal. Though oatmeal might just lend itself to deep frying..it definitely makes it taste a lot different. And boy is it heavy hahahahahaha
Im not worried about that. But thanks for stroking fear into meno bread....how are you gonna keep the meatloaf from being dry? esp on the 2nd cook? that would be my only fear....
I chop up mushrooms and put them in my meatloaf. I've never had a dry meatloaf since I started that tradition. Also, it tastes very good.
im putting bacon in it lol..wrap it in bacon and fry that.......no worries lol...put do take pics and let us know how it goes
Crispy bacon is grosswho can fuck up bacon? really who?