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"Add the glaze and then pop the meatloaf in the oven, on a piece of parchment paper at 375 F." The parchment paper makes for an easy cleanup and Arturo said the meatloaf is done when the internal ...
In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well (mixture will be moist). Shape into a round loaf; place in a 5-qt. slow cooker. Cover and cook on low for ...
1. Thoroughly mix the beef, 1/2 cup tomato soup, onion soup mix, bread crumbs and egg in a large bowl. Place the mixture into a 13 x 9 x 2-inch baking pan and firmly shape into an 8 x 4-inch loaf.
Meatloaf is a traditional German, Czech, Scandinavian and Belgian dish, and it is a cousin to the meatball in Dutch cuisine.. North American meatloaf [2] [better source needed] has its origins in scrapple, a mixture of ground pork and cornmeal served by German-Americans in Pennsylvania since colonial times. [2]
A pressure oven is a recent combination of an oven and pressure cooker, usually as a countertop convection oven. Pressure ovens operate at low pressures, 10 kilopascals (1.5 psi), compared to other pressure cookers. [32] Their main function is as an enhanced oven or broiler for meat and poultry, avoiding drying. As such, they often include a ...
More viscous doughs can be hand-molded into the desired loaf shape and cooked on a flat oven tray. [4] The same principle applies to non-bread products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need ...
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Up to 99.63 °C (the boiling point of water at 0.1 MPa), at this pressure water exists as a liquid. Above that, it exists as water vapor. Note that the boiling point of 100.0 °C is at a pressure of 0.101325 MPa (1 atm), which is the average atmospheric pressure.