On the weekend we all had a craving for meatloaf. This is not an everyday occurance in our household, even though meatloaf is often considered a very, everyday sort of dish. I do not make it often and I haven't been thrilled with the results - too stodgy.
I decided to change up the method to see if I could get that "meaty" satisfying taste without the heaviness and without adding cream.
The recipe worked out wonderfully. The meatloaf was hearty and tasty and not too heavy. I am sticking with this method from now on.
BT's Meatloaf
Ingredients:
2 pounds (900 grams) high quality ground beef
2 eggs
1 large yellow onion
2 large ribs celery - preferably from the top of the celery root
2 cloves new garlic
2 tablespoons vegetable oil
1/2 cup panko
10 leaves fresh sage
1/2 teaspoon dry mustard
1/4 teaspoon cloves
1/8 teaspoon peperoncino flakes
1 teaspoon kosher salt
fresh ground pepper
Directions:
Preheat oven to 350 F. (170 C.)
In blender, purée onion, garlic, sage, mustard, salt, peperoncino and oil
Add eggs to mixing bowl and whisk until frothy
Add blender contents to eggs and whisk
Add hamburger and mix ingredients together by hand
Dice celery into very small pieces and add to meat mixture
Mix
Add panko and mix by hand to evenly distribute the crumbs
Add several - 6 or 7 grinds pepper
Shape meat into a loaf and place into baking pan
Push in edges of loaf so that the meat does not touch the sides of the pan
Bake for 45 minutes or until interior temperature reaches 155 F. (68 C.)
Remove from oven and let rest 10 minutes before serving
Enjoy! !בתיאבון
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