I’m always trying to create the ultimate, but I’ve never quite achieved it. I definitely need more restraint in terms of number of ingredients. EDIT: For Kicks, I dug up this very old family recipe.

  • statler_waldorf@lemmy.worldEnglish
    3·
    7 months ago

    I’ve never been a fan of the classic meatloaf with ketchup glaze.

    I’ve been tinkering with a combination of this recipe: https://barefootcontessa.com/recipes/1770-house-meatloaf

    with some techniques from Kenji Lopez’s: https://www.seriouseats.com/the-food-lab-all-american-meatloaf-excerpt-recipe

    • Ground veal is hard to find and unethical to boot, but using just beef and pork plus powdered gelatin gives you the same texture and moisture retention.

    • I add carrots, garlic, mushrooms, and/or other leftover veggies I need to use up and get the kids to eat but, don’t put them through the food processor cause I like the bigger pieces that hand dicing yields.

    • I cut down on the salt from the barefoot contessa recipe too, especially if I’m using a salted chicken broth or better than bullion in the garlic sauce.

    • A few anchovies and a pinch of msg bumps up the umami.