GOAL: A tender and juicy emulsion.
Meatloaves can be made with any meat or poultry, even fish (but avoid fish for now. That’s a more advanced technique.)
Sometimes they are shaped in a free form:
Sometimes they are in a loaf pan:
Sometimes little cupcakes:
There’s even a specialized pan for making meatloaf if you don’t want to drain off the collected juices. This helps keep it from getting soggy.
Here are some rules:
- Ratio of protein to fat should be around 80% meat to 20% fat.
- You may use any meat or chicken you want.
- If you use chicken, you may have to add egg yolks to up the fat content.
- Fine dice the vegetables and sauté to at least release their water. Caramelizing adds extra flavor.
- Soak those bread crumbs or oats in some kind of liquid to make mush (panada). This will help maintain moisture.
- Pull from oven when internal temperature is around 155 – 157. Cover and allow for carry over cooking. At least 10 minutes before cutting into it.
- Sauces can be on the side or you may do the tomato ketchup over the top the last 10 minutes to get that tomato-y caramelization.
- Do not over mix.
- Master Narrative/Production Sheet
- 1 or 2 plated dinners with sauce, and appropriate accompaniment and garnish.