Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Mar 1, 2005 09:01 AM

ChrisVR's Meatloaf...Damn you!...Plus, a question

  • a

Hello Everyone-san,

So, after reading all of the talk of meatloaf, I got a bit peckish today. So, since my Mom was already asleep in California, (I'm in Tokyo), I decided to try ChrisVR's recipe for this great wintertime comfort food. (link below)

It is now out of the oven, has sat for a bit, and my first words are for ChrisVR:

We are now even for me introducing you to Dare cookies. Damn You!!

That bit of personal business taken care of, let's get down to the meatty-loaffy:

I'm a meatloaf junkie; nay, a meatloaf snob. (Yes, it is possible to be such).

This is the best meatloaf that I've ever had!!! Damn you! (Yes, I said it again).

Now, the question...

After I brought home the ingredients that I thought I needed, and when I got home, I realised that I didn't have any milk in the fridge. But, I did have cream (label says 46%). So, I in place of 3/4 cup of milk, as called for in the recipe, I used 3/4 cup of cream. The other change I made was I didn't 2 cups of fresh bread crumbs, so I used 2 cups of high quality panko. Chris' recipe calls for two pounds of ground beef, (she usually uses 85% lean), I went to the butcher at Nissin, and got two pounds of ground sirloin strip, trimmed very close, before grinding.

The recipe calls for cooking it at 350 F. (176.5 C), for 55 minutes. At about the 30 minute mark, I was smelling smoke. After checking the stove, my clothes dryer, and shoes in the hallway, I discovered that the smoke was coming from the oven.

It should be told that here in Japan; I use a very small oven, but the temperature is very acurate.

When I pulled the bread pan out of the oven, it was overflowing with golden juices. Further investigation, (tasting), revealed that it tasted a hell of a lot like butter!!!

I got a cookie sheet under it, and that collected the drippings coming off of the loaf pan.

When the meatloaf was done, I let it sit for a few minutes, and removed it into another pan.

In the original loaf pan are a few juices, and a lot of butter!

So...Where the heck did the butter come from?

BTW, I'm not complaining;I'm just curious. This is, without question, the best meatloaf I've ever tasted.



  1. Click to Upload a photo (10 MB limit)
  1. the cream is where

    1. Well that's just weird, never happened to me. Must be the cream, as "a" said. I mean, sure, there's fat here, but definitely not overflowing the pan.

      Glad you enjoyed the recipe! Nothing fancy here, just good old homestyle meatloaf. And my picky toddler eats it, which is practically a miracle in our house! Just had leftovers for lunch today, yum.

      1. j
        Jeremy Newel

        The "butter" in your meatloaf pan was a result of using a very high fat cream (didn't you say 46%?) instead of whole milk (4%).