Meatloaf....MA!

nick.pmallon

I'm waiting on an awesome ChefSteps breakdown of an American classic... meatloaf!

But while we wait, let's see what the CS community can come up with. Post your favorite meatloaf variations.

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Comments

Johan_Edstrom_5586

Did this a long time ago, Damon Wise's umami meatloaf, Sofrito filled, perfect for sous vide

mike.minasian

I've made this a few times in the past and like it a lot!

http://www.foodnetwork.com/recipes/tyler-florence/dads-meatloaf-with-tomato-relish-recipe.html

dancurren

A Chefsteps meatload would be fantastic. I did a meatloaf about a year ago that was a mixture of ground lamb and dry aged, grass fed beef that was stuffed with blue cheese and red wine braised short. I also had Porcini mushrooms mixed in the ground meat I then wrapped it in a horseradish mashed potato crust then I made grooves in with a fork and brushed with duck fat for a super crispy exterior. Soo good.

Chris_Young_80640

The meatloaf army is strong. Okay folks, what do you think makes for a perfect meatloaf? What cuts of meat, what texture, do vegetables have a place in meatloaf, what else?

dancurren

Love a nice crispy bark,. It should hold its shape but not be too pastey. It should be moist but not greasy. I've always found that individual size loaves work better.

I think vegetables are key to taking it from ordinary protein to extraordinary complete meal.

I'D love to see something that you could serve at a white tablecloth type dinner party. A meatloaf of the likes you've never seen. Maybe hand chopped steak held together with meatglue? Not sure if such a big texture change with fundamentally make it un-meatloaf

Jack_Mayer_85396

Maybe because its what I grew up with, but I prefer a mix of beef (chuck), pork and veal. Not really a fan of big pieces of vegetables, grated maybe?

bkeene12

Did you make mini loafs in the sous vide or was it a full loaf finished in the oven? I am curious because the outstanding appearance of the slices in your pic seem to have a rectangular shape.

Johan_Edstrom_5586

I did mini loaves, froze them for an hour or so in forms, then put them in bags and vacuumed, torched the outside

bkeene12

I did a meatloaf today after reading over a bunch of recipes and watching a few vids. One thing I noticed was adding some gelatin to the mix seem to help out with moisture loss and texture (thanks Kenji & SE). I stuck with 85/15 beef and regular whole foods pork sausage. I opted for butter milk instead of regular milk in the panade. I like onions, carrots, mushroom, garlic and kale as my veg. I use panko instead of regular white bread. I had some nice looking sage in the garden so I threw it into my meat grinder with the rest of the ingredients. Mixed in some egg, anchovies, MSG and Liquid Aminos, smushed it up, formed a loaf and dusted it with flour.

I wish I would of seen @Johan Edstrom suggestion of sous vide-ing it.

Instead, I used the regular oven till done, popped it out, smear it with a tangy glaze (made with some of the left over byproducts of the smokerlesss brisket recipe!) and pushed it back in the oven till glaze was candy sticky.

nick.pmallon

Gravy vs Ketchup (tomato) sauce?

Jack_Mayer_85396

Put me in the gravy camp ...

Jack_Mayer_85396

I just started flipping through Kenji Lopez-Alt's fantastic new book (out this week), The Food Lab and it has a great discussion on meat loaf; might be a good starting point for the discussion ... If this is off topic, my apologies.