– I can’t remember the ingredients – it’s all a fugue state. It was lean ground beef. I fried up 2 small red onions in pork fat I got from a stock, minced fine-ish, browned, to create a deeper flavour. i used a grind of spices. Black and white peppercorn, some coriander, a touch of cumin, some thyme, savory, mustard powder, ground onion, ground dried tomato, 3 dried garden chilis… Oh and I blitzed a beef cube stock in my spice grinder and threw that into my base seasoning. I think that’s it… I forgot to even use Worcestershire sauce. Turned out find. Oh and a solid two pinches of flour.
– It’s all in the combining. Do not mash and kneed at first. Roll… You gotta roll the ground around… All around to collect the seasoning/powdered ingredients. Let things meet eachother first. Add it in layers to even out the distribution properly.
– Add in the browned onion into the mash of beef. Again still gently rolling it around
– Once it’s all together, then you kneed the meat a bit – and a bit – like dont get aggressive with it or it’ll cook tough.
– I had 3.5lb pack or so I guess. I divided it into to loaves kneeded, and then rolled them gently in panko. Cooked them in bread pans with parchment paper. Cooked at 350F for 45min or so.
– Pulled out the meatloaves. pulled them out of their pans, and put them on the rack and pan to sit open, and then in for a broil they went.
– Poured drippings from the cooking pans into a sauce pan, got that to temp, a light fry, and then added flour, added beef cube stock water, and then milk, added some herbs, touch of nutmeg, ground pepper, whisking with vigor. Boom sauce. (A little salty, added more milk, boiled it off, met the meatloaf like best friends.)
– Buddy made instant mash.
Super meal – one of the best meat loaves I’ve had.
wastedpixls on
If you want a classic glazed style, mix ketchup, brown sugar. And a bit of hot sauce and glaze the meatloaf at about the halfway point. It helps to warm in the microwave or sauce pan to dissolve the sugar.
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That’s meatloaf? Looks good. What’s your recipe?
Notes:
– I can’t remember the ingredients – it’s all a fugue state. It was lean ground beef. I fried up 2 small red onions in pork fat I got from a stock, minced fine-ish, browned, to create a deeper flavour. i used a grind of spices. Black and white peppercorn, some coriander, a touch of cumin, some thyme, savory, mustard powder, ground onion, ground dried tomato, 3 dried garden chilis… Oh and I blitzed a beef cube stock in my spice grinder and threw that into my base seasoning. I think that’s it… I forgot to even use Worcestershire sauce. Turned out find. Oh and a solid two pinches of flour.
– It’s all in the combining. Do not mash and kneed at first. Roll… You gotta roll the ground around… All around to collect the seasoning/powdered ingredients. Let things meet eachother first. Add it in layers to even out the distribution properly.
– Add in the browned onion into the mash of beef. Again still gently rolling it around
– Once it’s all together, then you kneed the meat a bit – and a bit – like dont get aggressive with it or it’ll cook tough.
– I had 3.5lb pack or so I guess. I divided it into to loaves kneeded, and then rolled them gently in panko. Cooked them in bread pans with parchment paper. Cooked at 350F for 45min or so.
– Pulled out the meatloaves. pulled them out of their pans, and put them on the rack and pan to sit open, and then in for a broil they went.
– Poured drippings from the cooking pans into a sauce pan, got that to temp, a light fry, and then added flour, added beef cube stock water, and then milk, added some herbs, touch of nutmeg, ground pepper, whisking with vigor. Boom sauce. (A little salty, added more milk, boiled it off, met the meatloaf like best friends.)
– Buddy made instant mash.
Super meal – one of the best meat loaves I’ve had.
If you want a classic glazed style, mix ketchup, brown sugar. And a bit of hot sauce and glaze the meatloaf at about the halfway point. It helps to warm in the microwave or sauce pan to dissolve the sugar.