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Old 08-04-2013, 12:39 PM
 
7,672 posts, read 9,875,709 times
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Quote:
Originally Posted by lubby View Post
Hmmm, very interesting, I never have biscuits in the house that's why I use bread crumbs. My neighbor sometimes puts crushed cheez-its in hers.
I found it in a copy cat recipe of the Cracker Barrel meatloaf. I modified the rest to my taste but kept the biscuits. I make a batch, pulverized it in the processor and froze it in one cup baggies. I too don't have biscuits unless I make them. And often biscuits go with meatloaf too.
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Old 08-04-2013, 03:14 PM
 
Location: Islip,NY
17,478 posts, read 20,838,188 times
Reputation: 18310
Quote:
Originally Posted by momtothree View Post
I found it in a copy cat recipe of the Cracker Barrel meatloaf. I modified the rest to my taste but kept the biscuits. I make a batch, pulverized it in the processor and froze it in one cup baggies. I too don't have biscuits unless I make them. And often biscuits go with meatloaf too.
Maybe I'll buy store bought ones and try them. I don't usually make scratch biscuits. Thanks
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Old 02-16-2017, 07:57 AM
 
Location: Coastal Georgia
36,981 posts, read 45,435,337 times
Reputation: 61486
Default Does anyone make GREAT meatloaf?

I do not, as hard as I try. I consider myself a good plain cook. I have made every variation of meatloaf onthe planet, but it still just isn't very good. My basic, is bread, egg, salt & pepper, onion, garlic, parsley and worcestershire, with ground beef or half pork and half beef. Last night for 2# of ground beef I used a medium onion and 3 cloves of garlic. How could it possibly be bland? Many i need to double up on the salt and pepper, but i always figure people can add more if they want.

I have had awesome meatloaf at a few diners, but i have never made a great one. I know all about toppings of some ketchupy concoctions, but I'm talking about the meatloaf itself. I dont want Mexican or veggy or cheesy. I just want a good beefy meatloaf.

I want it to taste hearty and beefy. Perhaps theres a best type of ground beef to use? Or the best proportion of fat?

Any suggestions are appreciated.
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Old 02-16-2017, 08:20 AM
 
Location: Kanada 🍁
119,978 posts, read 14,243,897 times
Reputation: 58342
My family and friends like my meatloaf. I only use beef ground meat and add..

egg
bread crumbs ( I use only hot dog buns)
curly parsley
dill
onion
salt/black pepper
a bit of warm water

Mix all well and put in the food processor and make the meat smooth. I form it in a oval shaped ball and sit it in a large pan the base covered with olive oil. Next I brown it well from all sides and slow cook it til ready. Sometimes I put one hard boiled egg inside the loaf. It looks real pretty when you slice it. I make different sauces with the meatloaf sometimes a dark roux Riesling gravy,a mushroom sauce or just a plain dark sauce serving with mashed potatoes,bread or potato dumplings or Spätzle.
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Old 02-16-2017, 09:27 AM
 
Location: Former LI'er Now Rehoboth Beach, DE
7,810 posts, read 10,479,129 times
Reputation: 7832
I do a 1/3 lb each of ground beef, veal and pork. I like the mixture of flavors, and then I do exactly what you do except we are not fans of the Worstershire sauce so I leave that out.
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Old 02-16-2017, 10:44 AM
 
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 723,487 times
Reputation: 2290
I feel confident that I do.

Tips:

- Ground chuck, at a reasonably fine grind (for texture that's not grainy). It makes the best meatloaf and the best burgers because it's a cut with a "beefier" flavor. Avoid sirloin, for sure. If you want to get really impressive/fancy/extra-beefy, consider adding some ground short rib to the mix. Some people really love the texture better if they add a little bit of ground pork to the mix. Obviously that will take some of the beef flavor away. I like it both ways.

- The meat needs fat in order to have the right flavor, texture, and moisture level. Make sure the ground beef/meat mixture is 15-20% fat, no less.

- Use fine, dry bread crumbs. Not panko. Not fresh bread crumbs. It's a texture thing.

- Sauté the aromatics (chopped fine), before adding them to the meat. I sauté onions, garlic, mushrooms, herbs until very soft before adding them to the meat mix. This keeps the texture of the loaf smooth and uniform, and helps the flavor of the aromatics to distribute throughout the meat better.

- Use beef stock, either instead of or along with milk, as your liquid/moisture component (I think a combo of the two is best.). Obviously this adds more beef flavor. A great, gelatinous, homemade beef stock is going to be by far the BEST, not only for flavor, but for contributing to moisture retention and a pleasant texture. If you want to get serious but don't have homemade stock, you could bloom a bit of gelatin in the stock before adding it. That's a classic, restaurant-beef-stew trick.

- Umami. Umami. Umami. (= BEEFIER flavor) I already mentioned that I add finely chopped mushrooms (creminis) to the aromatics. They are a classic addition to beefy dishes for a reason. The mushrooms are awesome because they not only contribute flavor-wise, but retain moisture and act as a binder. I also recommend a hit of something like soy, anchovies, Worcestershire, tomato paste, miso, marmite, parmesan cheese... You choose/make your own combination. These DRAMATICALLY beef up the flavor, and add complexity without being recognized as an individual component when you eat it.

- Get the right balance of meat to binders. You want the beef to shine, not make meatballs (which are breadier).

Voila!
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Old 02-16-2017, 10:52 AM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
16,649 posts, read 26,645,175 times
Reputation: 26596
Quote:
Originally Posted by IslandCityGirl View Post
I feel confident that I do.

Tips:

- Ground chuck, at a reasonably fine grind (for texture that's not grainy). It makes the best meatloaf and the best burgers because it's a cut with a "beefier" flavor. Avoid sirloin, for sure. If you want to get really impressive/fancy/extra-beefy, consider adding some ground short rib to the mix. Some people really love the texture better if they add a little bit of ground pork to the mix. Obviously that will take some of the beef flavor away. I like it both ways.

- The meat needs fat in order to have the right flavor, texture, and moisture level. Make sure the ground beef/meat mixture is 15-20% fat, no less.

- Use fine, dry bread crumbs. Not panko. Not fresh bread crumbs. It's a texture thing.

- Sauté the aromatics (chopped fine), before adding them to the meat. I sauté onions, garlic, mushrooms, herbs until very soft before adding them to the meat mix. This keeps the texture of the loaf smooth and uniform, and helps the flavor of the aromatics to distribute throughout the meat better.

- Use beef stock, either instead of or along with milk, as your liquid/moisture component (I think a combo of the two is best.). Obviously this adds more beef flavor. A great, gelatinous, homemade beef stock is going to be by far the BEST, not only for flavor, but for contributing to moisture retention and a pleasant texture. If you want to get serious but don't have homemade stock, you could bloom a bit of gelatin in the stock before adding it. That's a classic, restaurant-beef-stew trick.

- Umami. Umami. Umami. (= BEEFIER flavor) I already mentioned that I add finely chopped mushrooms (creminis) to the aromatics. They are a classic addition to beefy dishes for a reason. The mushrooms are awesome because they not only contribute flavor-wise, but retain moisture and act as a binder. I also recommend a hit of something like soy, anchovies, Worcestershire, tomato paste, miso, marmite, parmesan cheese... You choose/make your own combination. These DRAMATICALLY beef up the flavor, and add complexity without being recognized as an individual component when you eat it.

- Get the right balance of meat to binders. You want the beef to shine, not make meatballs (which are breadier).

Voila!
Jesus, now *I* want to make meatloaf. (Words never before said, by the way.)
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Old 02-16-2017, 11:03 AM
 
Location: St Thomas, USVI - Seattle, WA - Gulf Coast, TX
811 posts, read 723,487 times
Reputation: 2290
Quote:
Originally Posted by DawnMTL View Post
Jesus, now *I* want to make meatloaf. (Words never before said, by the way.)
Dawn, you are the best. Thank you for appreciating/humoring my overly-excited, food-nerdiness.
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Old 02-16-2017, 11:22 AM
 
Location: Long Island,NY
1,013 posts, read 539,732 times
Reputation: 1781
Thumbs up Mushrooooooooms.........

Good call ICG! How about some dried porcinis? Yeah!
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Old 02-16-2017, 11:48 AM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
16,649 posts, read 26,645,175 times
Reputation: 26596
Quote:
Originally Posted by IslandCityGirl View Post
Dawn, you are the best. Thank you for appreciating/humoring my overly-excited, food-nerdiness.
100% appreciation, with no added humor. (Like an all-natural fruit juice. )

I mean it. I like meatloaf. I've only made it once, though -- it came out average (at best) because I didn't know what to do to make it great. Now I do. So, YOU are the best.
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