wonderful goo around meatloaf

[ketchupgirl]

Is there a word for the creamy goo that seeps out around the edges of meatloaf while it is cooking? It's always my favorite part, and if it could be bottled up, I would be so happy!

[pdxgastro]

Anything that comes off meat is PURE goodness. I make rice whenever I roast a chicken. Those pan juices get poured over the rice. Yum.

[chocolatetartguy]

Isn't that stuff protein waste, the same stuff that rises to the top when making broth?

[scubadoo97]

I think so.

[The Professor]

It's only waste if you discard it. LOL.

[The Professor]

Don't know what to call it.
It's probably a bit of all the things described. All I know that it is really tasty stuff and discarding it is really a waste. So what if it is partly blood? You're already ingesting that anyway because not all of it oozes out of the loaf!
I usually blot the gooze / buerre de loaf /wonderful goo with some good crusty French bread and just enjoy.

[greygarious]

In respect to the initial question, I propose dubbing it "gooze".

[Tripeler]

Gooze? That is pronounced the same way as a popular style of Belgian beer, Gueuze.
Tastes totally different, by the way.

[jmcarthur8]

Someone told me once that it was cooked blood. So I just pitch it.

Don't know if I can bring myself to try it. Hmm.

[bushwickgirl]

It's coagulated protein, meat juice (which was blood) and fat. Trust me, perfectly edible and tasty; add it to your gravy.

Ever try blood sausage?

[ipsedixit]

Someone told me once that it was cooked blood. So I just pitch it.

_______________________________________________________________

What???

You've been discarding it??

Do you also discard the "chicken oyster"? The crab roe? You probably also ditch the burnt ends on briskets, right?

[smacks forehead]

[greygarious]

You're being a tad harsh there, I think. While I agree that meat loaf exudate is tasty, thanks to the seasonings and the reduction, much of it IS congealed blood, as is what floats to the top of the pot when making chicken or fish stock. In the stock case, it's referred to as scum and most recipes will tell the reader to skim and discard it. So I wouldn't ding anyone who thought the same applies when making meatloaf.

[scubadoo97]

Agree with you there.

[Humbucker]

" much of it IS congealed blood, as is what floats to the top of the pot when making chicken or fish stock."

None of those things are blood. It's some other coagulated protein.

[jmcarthur8]

[smiles big smile]

The chicken oysters are my favorite secret tidbit. The rest of my family doesn't know they exist, because by the time they see the roasted chicken, the oysters have been surgically removed. And I have a little schmaltzy smear around the corners of my mouth.

Crab roe? I'll eat any kind of roe - never worry.

Burnt ends of brisket go to DH. No thank you there.

Now, about the blood sausage. I used to have Christmas with my next door neighbors when my husband didn't get the day off work. Nana, who was a pretty traditional cook of Polish heritage, always made blood soup. I think it was duck blood, but it's been a long time. I am game to try anything once, and this was not my favorite thing that I have ever had in my mouth. It was dark brownish red and kind of thick and...... I have had no desire to try any blood anything since, and as I am a pretty flexible eater, I think I deserve to have a few 'won't touch that with a ten foot pole' items. (Canned peas is the other).

Don't know if I can bring myself to enjoy the meatloaf ooze. That may be too much for me.

[ipsedixit]

Next time you make meatloaf, can you invite me over?

[jmcarthur8]

Sure, I'll even provide you a spoon. ;-)

Maybe I'll even let you try the meatloaf after you eat up all the goop around the edges.

[OldDog]

"wonderful goo around meatloaf"

it's two words, actually ... gravy base.

[ketchupgirl]

meat goo isn't very attractive either. loaf butter. mmm.

[mariacarmen]

i love that stuff too! let's call it "beurre de loaf."

[MandalayVA]

That sounds more attractive than "coagulated fat and meat juice," LOL.

[bushwickgirl]

Or "coagulated protein."

I like tasty dipping sauce.