MeatloafPosted on July 21st, 2012 No comments
At last a day without sunshine, where the temperature is less than body temp, and one can consider cooking. But it’s not cool enough to allow me to stand at the stove. Time for a baked dish…. Perhaps a meat loaf, which is good hot and can make marvelous cold sandwiches for when the heat goes back into the triple digits
Some things that make this wonderful dish bad, at least in my opinion:
- Ground Turkey, there is not enough fat to keep things moist. So it becomes a dry brick.
- Fatty Beef, the other extreme, produces an oil slick similar to the Exxon Valdez
- No Binder, the “loaf” becomes a pile of browned beef, sitting in an oil slick.
- Too Many Seasonings, Let’s keep this simple, Salt, Pepper, Paprika, OR Onion Soup Mix, not both. It’s meatloaf, not a salt lick
- Too Many Veggies, Again, let’s keep this simple, Onion, Garlic, Dried herbs, but not much more.
- Weird Glazes, Ketchup, Worcestershire, Maybe BBQ Sauce, or a brown / onion gravy, but not all at once on one loaf
In many parts of the United States, meatloaf is a popular dish. it was voted the 7th favorite dish in the United States in 2007.
During the Depression, (and now the Recession) cooking meatloaf is a way to stretch the food budget for families, using an inexpensive type of meat and other ingredients as leftovers along with spices it is popular to add cereal grains to the meatloaf to stretch the meat; the tradition lives on with the merits of producing a lower-fat dish with superior binding and consistency.
Meatloaf is typically eaten with some kind of sauce or relish, many recipes call for pasta sauce or tomato sauce to be poured over the loaf to form a crust during baking. The tomato-based sauce may be replaced with simple brown gravy or onion gravy, but the meatloaf is prepared in a similar manner. Barbecue sauce, tomato ketchup, or a mixture of both tomato ketchup and mustard may also be used.
Ingredients – MeatLoaf
Quan Meas Ingredient Comment 2 Lb Ground Beef Or 1/2 Beef (Make Your Own), 1/2 Turkey 1 Cup Croutons Make Your Own 1 Ea Egg Jumbo, Beaten 1/4 Cup Onion Peeled, Diced 1/4 Cup Beef Stock Make Your Own 1/2 TSP Salt Kosher 1/2 TSP Black Pepper Fresh Ground 1 Clove Garlic Peeled / Minced
Ingredients – Brown Onion Gravy
Quan Meas Ingredient Comment 2 Ea Onions Peeled, Sliced thinly 1/2 TSP Brown Sugar Dark / Turbino 1 Cup Beef Stock Make Your Own 1 TSB Oil Vegetable or Bacon drippings 1 Cup Water Filtered 1/2 TSP Salt Kosher, To taste 1/2 TSP Black Pepper Fresh Ground, To Taste 1 Clove Garlic Peeled / Minced
- Preheat oven to 350 degrees F.
- In a large bowl, mix ground meat, croutons, onion, egg, stock, until well mixed.
- Form into a loaf and place in a 9×5 inch loaf pan.
- In a saute pan over medium heat, heat oil
- Brown onions, add sugar and caramelize
- deglaze with water, add Stock and reduce by 2/3
- Check Seasoning
- Pour 1/2 gravy over meat loaf and bake for 1 hour
- Remove fat, add rest of gravy and bake 15 minutes additional.
- Serve with mashed potatoes, green vegetable, salad and fresh bread
Note: A wonderful garnish would be sauteed onions. An alternate cooking would be to remove from the oven after 1 hour, drain, cool, wrap in puff pastry and return to the oven for an additional 20 – 30 minutes, or enough time for the pastry to puff and brown.