Meatloaf recipe
 

Yeah, bored. Gonna start with 500g of beef mince, 250g of pork mince, what’s next? What makes a perfect meatloaf for you?

Isn't the pork-veal meat ratio one to one? As usual, we are going to need RandyRandys input.

youtube is your friend...... example



I actually prefeer this to meatloaf

Could be. Happy to take advice

Thanks! Will give those a look tomorrow

Growing up, meatloaf was 100% beef and meatballs were an even mix of beef/pork/veal. I know a lot of people who still like the triple blend, but most have settled on just beef and pork.

Why? Because you used to be able to go into any supermarket in New York/New Jersey and get that blend already made up in the meat section. But as veal prices skyrocketed (and some people look down on veal consumption...) veal was taken out of the mix at most places. Of course you can find any blend you want at the good butcher shops...

I go straight beef for meatloaf. If I want some pork, I'll just wrap it in bacon.

https://www.pinterest.com/pin/158963061825303822/

There's no right or wrong for meatloaf. Some put cheese in - some put a hard-boiled egg.

I just season it well, I use milk-soaked bread cubes (preferably buttermilk) and a decent amount of ketchup and milk in the mix - keeps it nice and moist. Some use ketchup on top as a glaze. I do that sometimes, but not too thick. And a nice glaze with BBQ sauce is also nice...

I am kind addicted to czech version of meatlof, called sekana. But that is pre-made, only thing what i need to do is to heat it and that's it. Coming with several versions, with cheese, plants, and seeds.

And I'm addicted to the Czech/Hungarian (and probably not from either, but OK!) version of a hamburger. Wrapped in langos dough and deep-fried!!! It's like a poor-man's version of Beef Wellington.

Well, not that poor...

I am just addicted to eating. Don't care what it tastes like - As long as I'm cramming it into my face as fast as poosible, I'm happy... :helpme

I grew up eating a lot of Mexican food

Mexican Meatloaf:
2 tablespoons olive oil

1/2 cup finely chopped onion

1 medium carrot, finely chopped

1 rib finely chopped celery

1 garlic clove, minced

1 pound ground beef

6 ounces soft Mexican chorizo, removed from casing and crumbled

1 poblano chile, roasted, peeled, and diced

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon ground cumin

2 eggs, well beaten

1/4 cup ketchup

1/4 cup sour cream or Mexican sour cream

1/2 cup dried bread crumbs

Salsa-Glaze:
2 medium tomatoes, cored

1/4 medium white onion

2 garlic cloves, unpeeled

1 to 3 serrano chiles

1/4 cup brown sugar

1 canned chipotle chile in adobo sauce, minced

1 tablespoon yellow mustard

Kosher salt

Directions

WATCH
Watch how to make this recipe.
Preheat the oven to 375 degrees F.
In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve

As in the quote, then... crack 2 eggs, a cup or two of bread crumbs, salt, pepper, marjoram, paprika, garlic, chopped onion, cup of mustard ( all to taste) .... and mix all well... put into fridge for about 30 minutes +

Hard boil 3 to 4 eggs ( peel them of course), open a package of bacon and open a bag od shredded cheese ( mozzarella or eidam).

Take the meat from the fridge and roll out the meat as if making a pizza pie ( nice and thick add a bit of water if too sticky). Then lay the bacon crisis cross, place the eggs nicely in the row and cover with all the cheese. Then wet you hands with water and roll the meat as if making a loaf. Using your wet hands make the "loaf" nice and smooth.

Preheat own and bake until brown, slice as bread when you are done ....Yum :thumbsup

Check my Czech version of sekana just above:thumbsup

we made a meatloaf about a week ago, 500grm beef only, chopped raw onion, breadcrumbs, an egg, salt and pepper, tomato sauce, mustard, HP sauce, Alioli and cooked it for half hour...

usually wrapping it in bacon :thumbsup

Arent you a little bit of a shit aesthete? I always aim for meals that will end up in firm, spiraling feces.

To be honest. You are going to need a bat out of hell first..

sounds good

My favorite meatloaf is Wuhan bat out of hell.

Perfect!!!!

We always make 'em small and eat with a potato mash or with pasta.

Excellent, thanks! :thumbsup

I will die of ages if I follow this recipe...

Must have celery without it is crap.

British?..

British wannabe?