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Saturday, June 12, 2010
Recipes: Fourmilab Can't Fail Meatloaf
| Ingredient | Quantity |
| Lean ground beef | 700 g |
| Ground pork | 350 g |
| Chopped onion | 1 cup |
| Eggs | 2 |
| Bread crumbs | 1/2 cup |
| Worcestershire sauce | 2 Tbsp |
| Oregano (dried) | 2 tsp |
| Salt | 1 1/2 tsp |
Preheat the oven to 175°C in circulating air mode if available. Place the cracked eggs, oregano, salt, and Worcestershire sauce in a bowl and blend until well mixed. Put the ground beef, pork, chopped onion, bread crumbs, and mixed egg and spices glop into a large bowl and mix well—it should be a uniform goop when you're done. If you don't have stale bread for bread crumbs, crushed non-flavoured crackers work just as well.
Then mold into an aluminium baking pan and place in the preheated oven. If the pan is over-full, it may bubble over, so if you're worried, place a baking tin beneath the pan. Let it bake for 90 minutes; if you prefer going by core temperature, look for 72°C in the middle of the meatloaf.
Take it out and let it cool. If you indulge immediately, slices are prone to disintegrate as you remove them from the pan and presentation on the plate will be unaesthetic. If you let it cool a bit, you'll usually avoid this problem.
Fourmilab does not endorse glazing the top of meatloaf with catsup. This just carbonises that tasty condiment, which is best applied to the sliced delectation on the plate. Or, better still, mix the catsup with a bit of
sriracha sauce to give it a little more kick.
This recipe makes about four servings. It's great as leftovers either cold or reheated, either straight-up or in a sandwich.
Posted at
17:39
