Author Topic: Meatloaf Tip  (Read 1756 times)

Boomhauer

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Meatloaf Tip
« on: March 05, 2023, 03:52:18 PM »
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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zxcvbob

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Re: Meatloaf Tip
« Reply #1 on: March 05, 2023, 04:14:59 PM »
Do you save the grease and fry taters in it?  =)  You can also bake it on a rack.
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MillCreek

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Re: Meatloaf Tip
« Reply #2 on: March 05, 2023, 05:02:13 PM »
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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Re: Meatloaf Tip
« Reply #3 on: March 05, 2023, 05:10:35 PM »
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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K Frame

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Re: Meatloaf Tip
« Reply #4 on: March 05, 2023, 05:29:30 PM »
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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Boomhauer

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Re: Meatloaf Tip
« Reply #5 on: March 05, 2023, 07:27:36 PM »
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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Holy hell. It's like giving a loaded gun to a chimpanzee...

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the last thing you need is rabies. You're already angry enough as it is.

OTOH, there wouldn't be a tweeker left in Georgia...

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Boomhauer

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Re: Meatloaf Tip
« Reply #6 on: March 05, 2023, 07:28:20 PM »
Do you save the grease and fry taters in it?  =)  You can also bake it on a rack.

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Holy hell. It's like giving a loaded gun to a chimpanzee...

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the last thing you need is rabies. You're already angry enough as it is.

OTOH, there wouldn't be a tweeker left in Georgia...

Quote from: Balog
BLOOD FOR THE BLOOD GOD! SKULLS FOR THE SKULL THRONE! AND THROW SOME STEAK ON THE GRILL!

Brad Johnson

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Re: Meatloaf Tip
« Reply #7 on: March 06, 2023, 10:35:07 AM »
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
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