meatloaf recipe

Meatloaf Recipe Exclusive Way

In my way, because this is a recipe that I have refined over time, until I got the perfect version, to our taste. Fragrant, with a very soft texture, not dry at all. As hot as cold. And it's delicious at any temperature! As in the photo at the bottom of the page: for reasons of timing.

 I took a crisp picture of it. The shooting, which was a little complicated, it is much better than beautiful!

Each ingredient is useful, even essential. In particular, the use of the three types of meat which makes a big difference, because each one contributes to bring taste and to improve the texture. For beef, low rib or chuck. Pork, loin, and veal off the shoulder. See with your butcher which pieces he can chop for a mixture that is neither too lean nor too fatty. And tasty is essential! Don't hesitate to chat with him.

Since we eat less meat, for balance, diversification, and also economic reasons, meatloaf is scarce at our table, and I only make it 2 or 3 times a year. On the other hand, when I put myself in it, I tend to exaggerate a little on the quantity, So I freeze part of it. Sliced ​​is more convenient! I then thaw / reheat them in the pan. So I can make a small slice of it when I want.

I prefer to bake my meatloaf rolled in bacon for several reasons: maintain its shape a little, avoid drying out, and flavor. You can skip the bacon and cook the meatloaf in a cake pan.

You can add some potatoes to the filling, for example. Or other vegetables. In summer, I like to add zucchini  A treat!

Meatloaf recipe my way (with three types of meat)

ingredients for a meatloaf recipe

For 4/6:

  • 800 gr minced meat *
  • One onion
  • Two carrots
  • Two cloves garlic
  • 100 gr of bread crumbs
  • 15 cl milk (to soak the bread)
  • 150 gr button mushrooms
  • 40 gr grated parmesan
  • 7 or 8 sprigs of parsley
  • Two eggs
  • 1.5 tsp salt
  • Ten thin slices of salted cheese (or bacon or pancetta)

For the garnish (optional):

  • Two onions
  • Four carrots
  • 5 or 6 mushrooms
  • Two sprigs of rosemary
  • Two bay leaves
  • Two cloves garlic

* I used a mixture of equal parts of the lower rib of beef, pork loin, and veal shoulder.

* Preheat the oven to 180 ° C.

How to prepare meatloaf recipe

Peel the onion, carrots, and cloves of garlic. Finely chop them, using a food processor is more convenient.

Heat a pan with a little olive oil. Add the chopped vegetables and cook over medium heat until lightly colored. Remove from pan and let cool.

Cut the bread crumbs into pieces, put it in a bowl with the milk. Let soak for a few minutes.

Clean the mushrooms, finely chop them.
Chop the parsley.

In an enormous container, combine the meat, vegetables, mushrooms, parsley, parmesan, salt. Add the drained bread, pressed between the hands. Stir in eggs. Mix well.

Take a little preparation and cook it, in the pan or in the microwave, to check the seasoning. Taste and adjust the seasoning if necessary. Because raw, it does not have the same taste as cooked.

Place the bacon slices side by side. Form a sausage with the stuffing and wrap it in the bacon slices. 
Place it in a large dish, at least 30 cm long. For the garnish: peel the vegetables. Add the quartered onions and mushrooms, chopped carrots, garlic cloves, rosemary, and bay leaves around the meatloaf. And possibly other plants.

Cover with aluminum foil. Or with greaseproof paper previously wet. As it dries, it makes a sufficient "cover."

Cook 45 minutes covered. Remove the paper and continue cooking for about 35 minutes.

Post a Comment

Previous Post Next Post
Update cookies preferences