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Started By
Message
Can we talk meatloaf?
Posted on 2/15/16 at 12:32 pm
Posted on 2/15/16 at 12:32 pm
I recently had some meatloaf from Benoits in Brusly and I cannot figure out how they got it to be so dense. Does anyone have an idea? I have tried the breadcrumb, egg, and other methods but mine always just seems to crumble up in the oven.
10
Posted on 2/15/16 at 12:35 pm to Bengalbadguy
Refrigerate for an hour before cooking
Posted on 2/15/16 at 1:50 pm to Bengalbadguy
Bake it in a loaf pan...high sides will definitely keep it from falling apart.
Posted on 2/15/16 at 2:19 pm to Bengalbadguy
Are you using meat that is too lean?
Are you using a combination of meats, like ground beef and ground pork, or three meat blend of beef, pork, and veal?
Are you adding other ingredients that add moisture? Besides the egg and bread crumbs, I also add some ketchup, Worcestershire and sriracha or other hot sauce.
Hungryone recommended the loaf pan, but I prefer to use either a pyrex 9 x 11 pan and make a free form meatloaf, or a sheet pan or even the broiler pan, so the fat drains away. You get a lovely crust in these pans that you don't get in a loaf pan.
Are you using a combination of meats, like ground beef and ground pork, or three meat blend of beef, pork, and veal?
Are you adding other ingredients that add moisture? Besides the egg and bread crumbs, I also add some ketchup, Worcestershire and sriracha or other hot sauce.
Hungryone recommended the loaf pan, but I prefer to use either a pyrex 9 x 11 pan and make a free form meatloaf, or a sheet pan or even the broiler pan, so the fat drains away. You get a lovely crust in these pans that you don't get in a loaf pan.
Posted on 2/15/16 at 2:28 pm to Bengalbadguy
For every 1 1/2 pounds of meat use 1 egg and a 1/4 cup of bread crumbs. I cook mine on a grate so the fat drains off and I get a nice crust.
Posted on 2/15/16 at 2:36 pm to Bengalbadguy
quote:
Can we talk meatloaf?
Is this a poll?
Posted on 2/15/16 at 3:17 pm to Bengalbadguy
I made one yesterday, 80/20 a couple of eggs, bread crumbs, chopped onions and various seasonings. Came out dense like a brick, no measurements on the Amy of bread crumbs
Posted on 2/15/16 at 4:36 pm to Bengalbadguy
quote:
Can we talk meatloaf?
How awesome is Paradise By The Dashboard Light!
Posted on 2/15/16 at 4:38 pm to Bengalbadguy
quote:
cannot figure out how they got it to be so dense. Does anyone have an idea?
Why would dense be desirable? I wouldn't think it would be.
Posted on 2/15/16 at 4:39 pm to Bengalbadguy
I do a brunoise of mirepoix and mix it in with two eggs for a pound of beef. Ground pork is also delicious mixed in. I also take white bread and make a panade instead of dry breadcrumbs, that really helps keep it moist as well as helps the texture immensely
This post was edited on 2/15/16 at 4:42 pm
Posted on 2/15/16 at 4:52 pm to Bengalbadguy
quote:
Benoits in Brusly
Kinda doubt this place does it, but Kenji uses gelatin.
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