OK, I TOO was concerned re how MOIST the meat mixture was too!
But my doubts were alleviated once it was cooked too!
Used 8 ounces beef mince, 8 ounces (combination of chorizo mince)100 grams to 400 grams pork mince and that gave it the taste it did need!
This makes for a GREAT feed!
Without the AUS/NZ recipe swap #72,
I might not ever come across THE MOISTEST meatloaf I EVER have expereinced worldwide too!
PS I reckon this will be even better tomorrow when it has a chance to settle too...Let it sit for 15 minutes when it came out of the oven, used a silicone rectangular tray, no oil, turned it over, then turned it over again, so the tomato salsa topping was on top
Hope my little hints and tips help other people to try this GREAT recipe WHOO HOO!
I first was a bit concerned with how much liquid this dish had. But after cooking it as posted it really did firm up. This made at least 6 servings. We enjoyed the texture of the meatloaf but thought that it lacked flavor. I can see not adding any additional salt but maybe some oregano, Italian seasoning, chili powder, cheyenne pepper anything , because this lacked a punch. I also used a hot salsa. I added the last bit of topping about 15 minutes before it was done cooking because I was thinking that it would not firm up. Thanks for posting. :)