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.
Dome meatloaf? Not a loaf, technically, at that point. Like a meat jello fruit salad.
Either way, I recommend lacing some bacon on top for a nice smokey taste to the meatloaf.
If I called it the zuccotto meat cake it would be much more correct but also far less appetizing.
Thanks for the tip, looking forward to trying it with a bacon crust.
Let me introduce you to rustic sourdough bread. The dome is a pretty typical shape of the loaf especially if you don’t use a banneton.
That’s how I prepare mine. :D. Lob the meat preparation onto a tray and shape it like a sourdough. Then lace bacon overtop. Mmm. Chicken and rib sauce works great on top afterwards!