I have several recipes that have been handed down on both sides of my family. The most difficult one to get right has been my mother-in-law’s meatloaf recipe, which took me roughly 30 years to get the right texture and consistency. No wonder. Her instructions call for “a good bit” of certain ingredients. I had to watch her make it a few times and write down what she was doing so I could attempt it. My son calls this technique “cooking with your eyes”.
Cooking is an art, in the sense of requiring skill and judgement to produce a good result. Your ingredients will vary. The fat content of the meat will vary, needing adjustment in other ingredients to compensate. At its finest, it’s not about rigidly following a recipe.
Will her meatloaf pass the zero gravity evacuation system test?
Yep. I have one recipe that says “garlic” and another that says “handful” as if you are just supposed to know how much that is by looking.
Sharing meatloaf recipes is always good...