Armed Polite Society
Main Forums => The Mess Hall => Topic started by: Boomhauer on March 05, 2023, 03:52:18 PM
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This is Less about the recipe and more about technique.
If you pour the grease off a meatloaf every 15 minutes it completely changes the texture and makes it much better tasting. Learned it from my father in law.
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Do you save the grease and fry taters in it? =) You can also bake it on a rack.
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Do you save the grease and fry taters in it? =) You can also bake it on a rack.
The rack is what I do: I shape it into a mound and put in on a rack set into a sheet pan.
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SWMBO does not like meatloaf, no way, no how. She makes it for me once in a while because I do like it. The last time she made it, she used a recipe that switched out the usual ketchup for BBQ sauce. Darn tasty, better than the ketchup version. And she uses 93% lean hamburger in the meat loaf so there is very little grease to pour off.
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It sounds like you're cooking your meatloaf in a loaf pan...
Not the best way to do it. Even with draining the grease/liquid, you still end up mostly stewing your meatloaf.
I cook my meatloaf on a piece of parchment on the bottom of a roasting pan. That way any liquid simply runs away from the loaf instead of stewing it and you get a very nice crust on the outside.
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SWMBO does not like meatloaf, no way, no how. She makes it for me once in a while because I do like it. The last time she made it, she used a recipe that switched out the usual ketchup for BBQ sauce. Darn tasty, better than the ketchup version. And she uses 93% lean hamburger in the meat loaf so there is very little grease to pour off.
I’ve never used plain ketchup, never have liked it on meatloaf. I put either BBQ sauce or I wisk some Worcestershire sauce, mustard, and A1 into a glaze and broil it for five minutes after the main cooking is done.
No I don’t use a loaf pan (my Mom always did hers in a loaf pan and I don’t really care for it as much). I just lay a sheet of aluminum foil in the bottom of a 13x9 Pyrex dish and pour it off that way. Enough grease retained to be moist but not stew in it and develops the crust
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Do you save the grease and fry taters in it? =) You can also bake it on a rack.
I have not but I wish to subscribe to your newsletter…
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You can also bake it on a rack.
Have always used the rack method. Works, and works well.
One trick I learned was toasted sesame oil. A few drops in the mix imparts a nice bacon-ey flavor. Be sparing, it's easy to use too much.
Also works for cornbread.
Brad