that's a fine effort.
My TML does not taste like turkey at all.
I only use that as im much better at seasoning poultry that beef.
did you use the CSO ? its very helpful w ML's
no matter what you put in the ML , it should feel moist but firm when you shape it.
w beef , add what you think will taste good in the end.
you can use a trick I saw JuliaChild use a long long time ago when making Pate
a european ML
take a bit of the meat mixture and fry it gently until just done and taste it.
that's a good preview. consider adding bacon finely chopped up to beef meatloaf.
I love bacon on the top , but a lot of people use Ketchup for Beef ML
just cook it until firm . the CSO is very help flu on steam baking for ML.
my panade is rolled oatmeal ( uncooked ) not quick-cook ground fine in a blade coffee grinder
then milk is added to make a paste.
consider some dijon mustard in your loaf and a beaten egg or two.
Im your ML will be devoured
always make more for the sandwiches the next day , which are superb.
I also don't put vegetables in ML.
just make sure yours a very finely chopped and get cooked through.
onion flavor would be Penzey's granulated onion toasted or not.
Im guessing that the time it takes to cook the veg is too long for cooking the meat.
so that it does not dry out.
140 is a good temp to pull the ML out of the CSO, and let it sit sl covered.
you don't get Jus out of a ML , you just want it to firm up a bit before you cut it
