Meatloaf with sweet glaze, dishes-minimizing recipe
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Date: 2020-05-29
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Comments and reviews: 7
Charlie
When it comes to mash potatoes, and saving time and washing up, i'll peel, I don't like peel in my mash, and cut the chunks in a bowl, add a little water, and cover with cling film, but pierce it a few times to release steam. Then microwave for around ten minutes, add your butter, milk, perhaps some snipped chives, even grated cheese, seasoning and mix in the same bowl. Any leftover mash can be left in the bowl, covered with the same cling film even, left in the fridge, and reheated the next day. So one bowl to cook, same bowl to mix, plus same bowl to store and then used to reheat
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When it comes to mash potatoes, and saving time and washing up, i'll peel, I don't like peel in my mash, and cut the chunks in a bowl, add a little water, and cover with cling film, but pierce it a few times to release steam. Then microwave for around ten minutes, add your butter, milk, perhaps some snipped chives, even grated cheese, seasoning and mix in the same bowl. Any leftover mash can be left in the bowl, covered with the same cling film even, left in the fridge, and reheated the next day. So one bowl to cook, same bowl to mix, plus same bowl to store and then used to reheat
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peachmelba1000
In place of putting the glaze inside the loaf, try (if you can get it) HP Sauce, which the Brits call brown sauce. It is tangy, a bit sour (from tamarind, and has a really complex, mild spiciness. Additionally, if you don't care about keeping the maximum number of dishes as possible clean, try d'a'ing the meatloaf mixture in a big metal or glass bowl. As demonstrated on Chinese Cooking Demystified, this will firm up a ground meat mixture quite efficiently by driving out air.
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In place of putting the glaze inside the loaf, try (if you can get it) HP Sauce, which the Brits call brown sauce. It is tangy, a bit sour (from tamarind, and has a really complex, mild spiciness. Additionally, if you don't care about keeping the maximum number of dishes as possible clean, try d'a'ing the meatloaf mixture in a big metal or glass bowl. As demonstrated on Chinese Cooking Demystified, this will firm up a ground meat mixture quite efficiently by driving out air.
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Jonathan
A couple things I do with meatloaf: Liquid smoke: a half teaspoon per loaf gives it some great flavor. Textured vegetable protein: A good way to add some lean protein to the loaf, especially if you're using a cheaper, fattier ground beef. At a ratio of 1 part TVP to 2-3 parts beef makes it imperceptible to the taste. I just throw it right in, not reconstituted and it hydrates in the meatloaf Unflavored gelatin: a couple teaspoons helps keep your meatloaf juicy.
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A couple things I do with meatloaf: Liquid smoke: a half teaspoon per loaf gives it some great flavor. Textured vegetable protein: A good way to add some lean protein to the loaf, especially if you're using a cheaper, fattier ground beef. At a ratio of 1 part TVP to 2-3 parts beef makes it imperceptible to the taste. I just throw it right in, not reconstituted and it hydrates in the meatloaf Unflavored gelatin: a couple teaspoons helps keep your meatloaf juicy.
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Aaron
This is something I'd like to ask white America: Why even make meatloaf? You could make Shepherd's Pie and then it's 1000x better. Or even burgers. Why even make a homogeneous loaf of shit that has the texture of the bottom of a Nike shoe? I've had meatloaf from the best restaurants in the world, and I would much rather have a bacon cheeseburger than a piece of meatloaf any day. The only reason I can think of for making meatloaf is laziness.
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This is something I'd like to ask white America: Why even make meatloaf? You could make Shepherd's Pie and then it's 1000x better. Or even burgers. Why even make a homogeneous loaf of shit that has the texture of the bottom of a Nike shoe? I've had meatloaf from the best restaurants in the world, and I would much rather have a bacon cheeseburger than a piece of meatloaf any day. The only reason I can think of for making meatloaf is laziness.
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DuelScreen
1: 58 Wow. We have the same oven I think! The exhaust goes under the house rather than up into a hood, right? 5: 06 I see the intake vent. Yes, we have the same oven. That's going to make following your recipes really easy. It also gives me confidence that we have a really good oven since I assume you chose this one for yourself. We had no choice as this was the only type in the catalog that fit our kitchen setup.
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1: 58 Wow. We have the same oven I think! The exhaust goes under the house rather than up into a hood, right? 5: 06 I see the intake vent. Yes, we have the same oven. That's going to make following your recipes really easy. It also gives me confidence that we have a really good oven since I assume you chose this one for yourself. We had no choice as this was the only type in the catalog that fit our kitchen setup.
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Monkeyheadtpc
Since you like to debunk stuff: TTBOMK there is no harm in eating raw minced meat (as long as it is fresh. I always taste my meatball dough raw before cooking it. And since there are dishes where you eat raw pork ( Mett ) or beef (steak tartare) I don't see why tasting it would be prohibited.
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Since you like to debunk stuff: TTBOMK there is no harm in eating raw minced meat (as long as it is fresh. I always taste my meatball dough raw before cooking it. And since there are dishes where you eat raw pork ( Mett ) or beef (steak tartare) I don't see why tasting it would be prohibited.
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Elodie
If I wanted to do this with a leaner meat like ground turkey would I want to add some fat? I don't use turkey because it is leaner so adding fat isn't a problem, I do it for personal reasons of not eating beef or pork. Thanks for all the awesome recipes, I'll be sure to try this out soon: D
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If I wanted to do this with a leaner meat like ground turkey would I want to add some fat? I don't use turkey because it is leaner so adding fat isn't a problem, I do it for personal reasons of not eating beef or pork. Thanks for all the awesome recipes, I'll be sure to try this out soon: D
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