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Not really a recipe -

more like a procedure.

Meatloaf. The ultimate comfort food. If you cook, you have a favorite recipe, and good for you>

I, like perhaps most people, had been accustomed to chopping stuff up and mixing it together in a bowl with my hands. A little bit back, meatloaf was on the menu but my hands/wrists said "oh no you won't", so I dragged out the food processor.

Eureka.

Use your usual recipe, and beat the shit out of it in the processor. I did bread first, rye bread, fresh. Put that in a bowl and did the veggies; onions, peppers, whatever. Blend in the meat. I mean 'till it's mush. Add egg, the bread, and whatever spice/sauce you use and blend it in.

Be ruthless.

Cook it as usual. We were stunned. The texture is marvelous, the loaf holds integrity better, and the flavors blend evenly throughout.

Try it if you can. Hell, at the worst you have meatloaf.

L

Comments

( 4 comments — Leave a comment )
therealsnape
Mar. 31st, 2016 09:29 am (UTC)
Sounds interesting. But actually I don't have a meatloaf recipe; they're not really a big thing over here.

So if I could have your version? Unless it's a hell of a lot of work typing it up, in which case I'll continue to live without it, of course. But if it's easy ... Food processor is in the house, so I'll definitely try this way of making it.
minervas_eule
Mar. 31st, 2016 01:24 pm (UTC)
For me it is the other way around: I do have meatloaf recipes from my time in the US, which I sometimes use back here, too, but I do not own a food processor ;-).
lash_larue
Mar. 31st, 2016 01:47 pm (UTC)
Like most of my recipes, there isn't much to it.

1 lb (454 gr) of ground meat. I use beef, people often blend in some lamb but I'm not big on lamb. Using the processor you could start with chunks, I suppose. The meat should not be really lean.

1 medium onion, more or less to taste (some green onion works well if you've some about the place)

Bell pepper,(I just put in what I feel like is right)

salt and pepper,

Worcestershire sauce. I used 454 ml with 2 lbs of meat, more might be better if you like the taste.

I throw a slice of fresh rye bread in the thing and make crumbs, set aside for later.

An egg.

After finishing the crumbs, throw all the veggies in and finely chop them. Add the meat and whir the whole mess around. It should be almost a paste, and most of the vegetables won't be visible.

Mix in the egg and bread crumbs. You can put it in a loaf pan if you like, but I just hand form a loaf shape in a rimmed, foil-lined baking tray that's bigger than the loaf by a good bit.

Bake at 350f 175c until it reaches 155f, 70c or around there. The last one I made was 2 lbs of meat and it took a bit over an hour. It best if you have a thermometer you can leave in it, to keep from letting out the juices. You can also just push on it, it should be firm and not deform where you push on it.

Let it set for 10 minutes or so before slicing it.

Some people add tomato sauce or paste, or catsup. Tradition has catsup poured or spread over the top before cooking but I tend not to do that. Catsup is really good on it, though. Usually people just chop the veggies and mix it in a big bowl with their hands.

This way the flavors are blended throughout, and the slices are less likely to crumble apart. That makes it better for the real reason to make meatloaf. Meatloaf sandwiches. Pull it out of the fridge, slice it, and stick it between some bread. Heaven.

L



Edited at 2016-03-31 01:49 pm (UTC)
therealsnape
Mar. 31st, 2016 07:14 pm (UTC)
That's fantastic, thank you so much. I'll definitely try this one soonest.
( 4 comments — Leave a comment )