Can I use chopped green onions instead of a white onion in my meatloaf recipe?
The green ends? I wouldn’t. The root end white parts? Maybe, though you’ll need a bunch to equal one whole white onion. I’ve done it, when I didn’t care about any texture or size differences, and I didn’t feel like chopping only part of a white onion. Turned out OK.
Thanks, worth a try!
It’ll be fine, just use more. Feel free to use the greens.
Yes, you can. The taste will be altered some, but I don’t think that alteration would be at all objectionable. It’s a meatloaf! If you get really concerned toss in some onion powder. But I wouldn’t worry about it.
Sure. You can put all sorts of things in a meatloaf. The results may not be exactly the same as the results of putting something else in a meatloaf; but that’s how you figure out how you like your meatloaf, by trying things.
And I don’t see any reason not to put the greens in, either.
Yeah, it sounds like it’d be fine to me, too, greens and all.
Yeah, I’d use the greens as well. Just chop 'em finely enough, but, they’ll be fine in a meatloaf.
If your regular onions have gone weird and sprouted, you can use the green spike. Cut open the sprouted onion and see what the damage is inside. It may have a few outer layers that are still crisp. As long as there is no mold, and you don’t mess with the slimy parts you can salvage something.
If you ste talking green onions that you buy in bunches, you may use them to your heart’s content just about any place you’d use a white or yellow onion. You get the added benefit of color!
You learn how to make do with what you’ve got in difficult times!
~VOW
Most people call them green onions, but they’re really scallions.
How many SDMB people got this reference?
Not me. I was about to post an explanation of the difference between green onions and scallions; but if instead that’s an injoke I won’t bother.
Re: green things in your meatloaf
Hell, I’ve put spinach in a meatloaf. Pretty darned good it was, too.
I sometimes put it in my meatloaf and hamburger patties. If you want that oniony flavor, you have to use a lot since the the flavor of the green part is really mild compared to white onions.
What I find funny is that like most Asians, I usually don’t use much of the white part, especially raw because it’s too strong compared to the green. A lot of people I know, plant the white part (as long as it has the roots) and replant it as it’s easy to grow. The regrowth will be smaller and less pungent that the original, but you can continue to replant two or three times before it gets too small and mild.
Re: green things in your meatloaf
Hell, I’ve put spinach in a meatloaf. Pretty darned good it was, too.
Meatloaf and spaghetti sauce are two terrific ways to hide vegetables from kids.
Go easy on the cabbage family of veggies, though, or everything will stink of cabbage. Put chunks of veggies in the blender, add two or three cups of water or broth, or be brilliant and use V8 juice. Buzz the blender until everything is finely chopped, and pour the slurry into the meatloaf mix or the spaghetti sauce.
This will also extend your meatloaf, if you have lots of mouths to feed.
~VOW
What the fuck…?
I think it’s okay to make generalizations as long as you’re a member of the group you’re generalizing. For example, I can get away with saying “Like most Irish-Americans, I basically mainline whiskey,” or “Like most tuba players, I have an enormous penis.”
Ynnad, you totally fucking rock! 
In my opinion, alliums are basically interchangeable. Well, except garlic, that’s pretty distinct but flavorwise there’s not a lot of difference between various colors of onion, green onions, shallots and leeks. The differences are more in texture and intensity of flavor but I’ll throw whatever I have into whatever I’m cooking and it never ruins anything, just changes it a bit.