Meatloaf

[Coppercook62]

Bradley Ogdens Meatloaf

Meatloaf

3 # Ground Beef
5 eggs
1 cups Oats
1/2 bu Chopped Parsley
2 Onions Diced
Salt & Pepper
2 oz chopped garlic
½ cup Meatloaf Sauce
Sliced Bacon

1. Cook Onion and garlic until soft with no color. Cool
2. Add all ingredients, except bacon, into bowl or mixer and mix well
3. Make into a loaf in baking dish
4. Slather 4 oz of sauce on loaf and cover with bacon overlapping slightly
5. cover with parchment and foil
6. cook for 60 min @ 350 then uncover and cook for 15 min or until bacon is crispy
Meatloaf is best if made one day in advance before it is cooked


Meatloaf Sauce


Ketchup 4 cups
Brown Sugar 3/4 cup
Dijon Mustard 1/2 Cup
Beef broth ½ cup

Method

1. Bring to a boil brown sugar, beef broth and mustard turn off.
2. Add Ketchup and stir
3. Cool

Note depending on oven might need to cook longer I use convection oven.

[Too Tall]

Thank you. That's a classic. Big fan of that cold between bread with some bitter greens or sumthin' that bites back.

I'll make that for Queen with Turkey substitute.

[Coppercook62]

Thank you . Never tried it with turkey.

[Earl Gray]

I use a very similar recipe from the Good House Keeping cookbook. I skip the sauce and don't measure anything. Last few times I added a dab of apple cider vinegar. It gave it a wonderful, sweet twang!

The only problem I have is with the ability to cut it when it's hot. Most times it doesn't cut well unless I chill it first. I've tried more egg and every kind of breading under the sun. Purchased bread crumbs, oats, crumbled toast, crumbled saltines, crumbled Ritz. You name it.

Any ideas on how to improve that would be great.

More snowed in cooking by G-Reg!, on Flickr

[Coppercook62]

I find you have to almost over mix the ingredients because if you don't get the eggs mixed well it will crumble. I find chilling it for a day it really helps. I don't have any pictures of my loaf. I would advise sticking at least to the eggs and breading. I use quick oats in mine.

[Too Tall]

Add some potato ?

Have you ever tossed a cold slice into cast iron, crisp it up than between bread? Yes yes yes. I'm focused on this, can you telll?

[Nierman]

Add some potato ?

Have you ever tossed a cold slice into cast iron, crisp it up than between bread? Yes yes yes. I'm focused on this, can you telll?

Yes on the crisping! Meatloaf texture was always an off-putting thing for me growing up so I always went for the corner piece. Opposite that with brownies where center rules. It's going to be a meatloaf weekend and give that top recipe a go.

[jitahs]

Cooking it long and slow in a bain marie seems to tighten up the structure. Let it rest for a bit afterwards, then use a tomato knife.

[Jeffrey Borisch]

The oatmeal is interesting. Who here eats Goetta?

What do you all think about shredded carrots and part pork sausage? Those have been in our family recipe for ages.

[edoz]

Add some potato ?

Have you ever tossed a cold slice into cast iron, crisp it up than between bread? Yes yes yes. I'm focused on this, can you telll?

I worked next to an Irish restaurant that had meatload as the dinner special on Wed, and then grilled meatloaf sandwich for a lunch special on Thursday. Both were tasty as hell:)
I am pretty sure there was potato in that recipe.

[Shinomaster]

The best meatloaf I ever had was one my little chef-mother made me in college. It had grated potato and carrot as a binder with chopped herbs and maybe some sauteed mushrooms. I hated meatloaf until I ate that one.. omg.
She just told me of a meatloaf she made recently which was assembled like a terrine, composed of layers of cooked down and pureed spinach, mushrooms and meat layered and baked. Sounded awesome. Must try when this heat wave is over.

[Zimmermanbicycle]

I usually do 1/3 beef 1/3 ground Lamb 1/3 pork with plenty of parsley,carrot,three eggs,panko,onions,Garlic,salt and pepper a little smoked Pimenton then put two hard boiled eggs inside before baking just because.
-Eric