I like to make meatloaf lately because I get free ground beef from a friend that has one of those monthly meat box plans.
I just sweat some carrot, onion, celery, bell pepper, and garlic with some butter while soaking some white bread in milk. By the time it is cooled the bread panade is also ready and I mix it all with ground beef, salt, and white pepper.
I bake it in an upside down bowl for 45m to get the dome shape then I remove the bowl to broil and glaze at the end. Glaze is just ketchup, brown sugar, and a tiny splash of apple cider vinegar.
I vacuum bag it and freeze it for later. Later I just boil water in a kettle and put both in a Dutch oven for 5-10m for a quick reheat.
11 Comments
velma@sh.itjust.works · 7 pts · 37d
Looks delicious!
Ive never heard of adding soaked white bread into the mix! Granted, I’ve only recently added meatloaf into the rotation. Does it help add a tenderness to the loaf?
snooggums@piefed.world · 6 pts · 37d
It makes it both tender and less dense overall.
velma@sh.itjust.works · 4 pts · 37d
Thank you! I'll definitely try this next time :)
Kojichan@lemmy.world · 3 pts · 37d
For a gluten free variety, take chicharones (pork rinds) and grind it up in a processor to make crumbs. Works just as well, too!
velma@sh.itjust.works · 1 pts · 37d
BasedMaquisEddington@lemmy.dbzer0.com · 2 pts · 37d
It’s a classic addition for meatballs, at least in the Italian restaurant I worked at, and basically I’m making one giant meatball. As for tenderness I think it helps but I haven’t done a test batch without it. Could very well be a cargo cult step haha.
velma@sh.itjust.works · 2 pts · 37d
Makes sense! I didn't start making Italian food on my own until a couple years ago, so I'm still picking up on some of these tricks. I'll have to add this next time I make meatloaf :)
seat6@lemmy.zip · 3 pts · 37d
looks great!
Kojichan@lemmy.world · 2 pts · 37d
Dome meatloaf? Not a loaf, technically, at that point. Like a meat jello fruit salad.
Either way, I recommend lacing some bacon on top for a nice smokey taste to the meatloaf.
sorghum@sh.itjust.works · 4 pts · 36d
Let me introduce you to rustic sourdough bread. The dome is a pretty typical shape of the loaf especially if you don't use a banneton.
Kojichan@lemmy.world · 2 pts · 36d
That's how I prepare mine. :D. Lob the meat preparation onto a tray and shape it like a sourdough. Then lace bacon overtop. Mmm. Chicken and rib sauce works great on top afterwards!
BasedMaquisEddington@lemmy.dbzer0.com · 4 pts · 37d
If I called it the zuccotto meat cake it would be much more correct but also far less appetizing.
Thanks for the tip, looking forward to trying it with a bacon crust.