I like to make meatloaf lately because I get free ground beef from a friend that has one of those monthly meat box plans.
I just sweat some carrot, onion, celery, bell pepper, and garlic with some butter while soaking some white bread in milk. By the time it is cooled the bread panade is also ready and I mix it all with ground beef, salt, and white pepper.
I bake it in an upside down bowl for 45m to get the dome shape then I remove the bowl to broil and glaze at the end. Glaze is just ketchup, brown sugar, and a tiny splash of apple cider vinegar.
I vacuum bag it and freeze it for later. Later I just boil water in a kettle and put both in a Dutch oven for 5-10m for a quick reheat.
Looks delicious!
Ive never heard of adding soaked white bread into the mix! Granted, I’ve only recently added meatloaf into the rotation. Does it help add a tenderness to the loaf?
It makes it both tender and less dense overall.
Thank you! I’ll definitely try this next time :)
For a gluten free variety, take chicharones (pork rinds) and grind it up in a processor to make crumbs. Works just as well, too!
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It’s a classic addition for meatballs, at least in the Italian restaurant I worked at, and basically I’m making one giant meatball. As for tenderness I think it helps but I haven’t done a test batch without it. Could very well be a cargo cult step haha.
Makes sense! I didn’t start making Italian food on my own until a couple years ago, so I’m still picking up on some of these tricks. I’ll have to add this next time I make meatloaf :)