-=> Sean Dennis wrote to Dave Drum <=-

 DD> I can't make meatloaf to suit myself, I'm darned if anyone else can.

 SD> I can but I use a much simpler recipe that my second wife developed
 SD> (it's below).

 DD> And she made, if you can imagine this, a tough meatloaf
 DD> for supper one evening.

 SD> I have never had tough meatloaf.  I figure I'm lucky.

This one was dry and "chewy" and waaaaaaaay over cooked. And probably
didn't have enough liquid from the get-go.

 DD> This is waaaaaaay better than meat loaf - especially after you gaet the
 DD> store-bought teeth.  Bv)=

 SD> Of course, it's meatloaf on a bun. 

No, it's not. No veggies cooking in it, nor "stretchers" like breads
or oats, etc. Just two square patties of ground chuck.

I like nearly any burger ever set in front of me. I dunno whay I'm not
a fan of meatloaf.

 DD> BTW - I swiped that tagline.

 SD> I'm getting quite a collection of taglines.  I have two large lists I
 SD> should merge and remove any dupes from...might be something to do this
 SD> week.

My tagline file is just under 300K of pure text.

 SD> A note about this recipe: when my wife would make this with turkey
 SD> (good ground beef works too), it never once came out dry.  I am not a
 SD> fan of ketchup...

 SD> These days, I'd toss in some of my much-loved Tone's Rosemary Garlic
 SD> seasoning to give it more flavor.  I should update this recipe.

 SD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 SD>       Title: Maura's Easy Meatloaf
 SD>  Categories: Main dish, Meats, Seandennis
 SD>       Yield: 1 Loaf

I have some "recipe secrets" that are my go-to add ins - used on a
reguler basis. The two I use the most are a lemon-pepper (no salt) mix
I buy from a local packager. Stupormarkup lemon pepper mixes seem to
be 90% salt. So I leave them on the shelf.

And one I picked up from cookiong oriental recipes - white miso paste 
- which adds "umami" (one of the five basic tastes).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Beef & Pork Burgers
 Categories: Beef, Pork, Breads, Condiments
      Yield: 4 Servings
 
      9 oz Ground Beef
      9 oz Ground Pork
      1 lg Egg; optional
  1 1/2 tb Miso Paste
      1 tb Yellow mustard
      1 ts Garlic Powder
      1 ts Onion Powder
    1/4 ts Worcestershire Sauce; more
           - to taste
 
  In a bowl, combine the meats and the rest of the
  ingredients, mix well.
  
  Take around 1/2-3/4 cup of meat and shape it until its
  about 1cm (3/8") thick. Press an indent in the middle
  so that the burger keeps its shape and doesn't curl up
  during the cooking process.
  
  Use small pieces of parchment paper between the burgers
  to stack them up until you ready to cook them.
  
  Let the patties rest for 30 minutes.
  
  In a cast iron pan, set the stove to medium heat and add
  a bit of oil. Wait until the pan is very hot. Add in the
  burger and let it sear for 1-2 minutes. Don't touch it
  or flip it!
  
  Add 1/4 cup of water to the pan and quickly put a lid
  over it and let it steam. Careful, the steam is hot! Let
  it cook for about 2 minutes, or until the water has
  evaporated away
  
  Remove the lid and flip the burger and let it cook for
  another 2 minutes to brown the other side.
  
  At this point, if you are adding cheese to your burger
  put it on now and put the lid over it for another 30
  seconds or until the cheese has melted.
  
  Serve it on a bun with some toppings and enjoy!!
  
  AUTHOR'S NOTES: Do not use extra lean pork. This will
  make the burgers very dry and tough.
  
  Makes 4 burgers
  
  RECIPE FROM: https://www.sidechef.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Limburger smells like a cross between skunk juice and hangover breath.
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