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Early_To_Risa@sh.itjust.works

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Anon eats Italian (sh.itjust.works)

submitted 4 days ago by Early_To_Risa@sh.itjust.works to c/greentext@sh.itjust.works

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[–] dmention7@midwest.social 6 points 4 days ago (1 children)

I mean, the outside looks pretty close to what I'd expect for unsauced meatloaf--there are clearly some darker brown areas. I do personally like to bake them at a bit higher temp to get some of those browned bits, but for a larger meatball, you may need to stay a little cooler to let it cook evenly without nuking the outside.

[–] Knightfox@lemmy.world 2 points 3 days ago

Are we looking at the same meatball because I don't see any darker areas? I see some flecks of spice, but that looks like an unseared ball of meat to me. There are some tinges of red, but those are from the sauce poured over it, not from cooking. You can see the remnants of the sauce at the base of the meatball mixing with another completely different sauce. Pretty sure that meatball is just unseared boiled meat.