My wife can't make decent meatloaf
- steakman55 Mar 27, 2007 04:32 PM
She is a great cook (I have the waistline to prove it) and I love her dearly....but I have never enjoyed her attempts at meatloaf. I don't want anything fancy....just what proportions of meat and onions and sauce and breadcrumbs or whatever...any suggestions?
Although it's probably a bit more complex than the average meatloaf, America's Test Kitchen has a recipe for getting palatably light and flavorful (and not too greasy) results from an all beef mixture: http://www.americastestkitchen.com/re...
(And yes, since it's a bit of work, why not try it out yourself and see if it's what you're looking for? Or make it together, and next time you'll know where to start to tweak the recipe to your liking)
I grew up with all-beef meatloaf as well as meatballs, and I never thought that the texture had anything missing. Plus, to me, all-beef has more flavor (as an adult I have tried all permutations of ground meats and still come back to what I grew up with for flavor reasons.) I saw the ATK episode, and made a mental note of their use of gelatine (for texture) but to me it just seems like an egg substitute- one of these days I'd like to do a comparrison, even if its just for the sake of science.
Anyway- here's what I like to do, in terms of proportions: one pound of ground beef (80%) with 1 beaten egg, and 3/4 cup breadcrumbs soaked in milk. The seasonings are up to you, though my mom's secret recipe (this is the 70's we're talking about) is a package of dried onion soup mix (therefor no freshly grated onion). She used to swear by Knorr's.
It's just a little gelatin, I guess the idea is to keep it from being too dense/hard--though yes, my theory is that it does work by helping to lock some of the fat in. I grew up with the oatmeal and egg version too, and that seems to have a similar effect in keeping it more fluffy than it would otherwise be (actually, my mother uses oatmeal in regular burgers too). The oatmeal wasn't soaked in anything, just mixed in before it went into the oven.
Good point, and I do quite a bit of the cooking. I love it. Perhaps I should have phrased it differently, but knew that heading would draw readers. The fact is that, I go to the office and my wife stays home and takes care of home and children. Old fashioned, but that was her choice and she likes it that way. And I have looked up plenty of meatloaf recipes, but thought I might get some particularly good tips on this board.
My favorite meatloaf (that made me abandon my mother's version) is the Barefoot Contessa Turkey Meatloaf. I was skeptical that a turkey meatloaf could be as good as beef varieties, but it definitely stands up. http://www.foodnetwork.com/food/recip...
Why don't you make it for your wife, and show her how it's done?
Others will post recipes. For me suffice to say that I use just ground beef (but course ground by my butcher), egg for binder, breadcrumbs, finely chopped onion and parsely or cilantro, other stuff, and the ketchup glaze.
But equally important is the hand mixing and then shaping of the loaf. "Touch" is needed not to over- or under mix and to not over- or under compress. It is easy to over-mix; compressing and shaping requires touch. No big deal, but a technique nevertheless.
re: Sam Fujisaka
Also it is very important not to overcook. It will make the meatloaf dry out.
Sometimes I mix ground pork in with my ground beef for meatloaf. I usually use a 25% pork to 75% beef ratio. As Sam stated, don't overmix, which will compact the loaf, making the texture different and IMHO, unpleasant. I also recommend hand-forming the loaf on a baking sheet and cooking that way, as opposed to making in a loaf pan. It allows the grease to run away from the loaf and I feel it cooks faster as well.
Here's my basic recipe:
Mix together until everything is evenly combined:
1 1/2 lbs ground beef
1/2 lb ground pork
1 cup finely chopped onion
3/4 cup breadcrumbs
1/2 cup grated parmesan (or romano) cheese
2/3 cup ketchup
1 Tbsp dried parsley
3 large eggs
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
Form into a solid loaf on baking sheet, bake in a preheated 350F oven for one hour.
(you can also cut this recipe in half, I do it all the time)