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Joined Date: Jul 17, 2006
"I love this recipe, but I've found that using a combination of ground beef and ground chuck will make a tighter loaf. The ground beef has enough fat for flavor and chuck helps it to not be so greasy. Also, I run the diced tomatoes through a small processor and this reduces the size of tomato chunks and makes the tomato juice a bit thicker. Let rest 10-15 minutes after removing from oven makes a huge difference also...like all meats it gives the juices time to redistribute. Cooked in a 2-piece meatloaf pan or on a rack also helps by allowing fat to drain instead the meatloaf sitting in the grease while cooking.