Meatloaf

[gfweb]

47 minutes ago, JoNorvelleWalker said:

I have the ingredients for meatloaf from recipetineats, a recipe I have made before, and which I can recommend.  My question is about the grind of the meat.  I have a kilogram of chuck roast.  I'm thinking to double grind the meat as fine as possible.  Thoughts or advice?

  

 

Double makes sense to me

[JoNorvelleWalker]

I forgot to say, my meatloaf turned out excellent.  Last time I made the recipe the texture was good, but double grinding made a world of difference.  I still have half a meatloaf left.

 

[Bernie]

I now always add bread crumbs, which gives a smoother texture to the finally cooked product.

I also make it in a loaf pan with grease proof paper and then vacuum package it and put it in the SV for a couple of hours. It will also break down some of the connective tissue which I think also "smooth out" the texture.

This "cooks & sets" and a lot of the fat/liquid ends up around the loaf (like the loaf is floating in liquid). Then it is removed from the bag and goes in a hot oven to develop the crust.

Depending how it is to be used (cold, sandwich filling, hot etc) I either remove the liquid and replace with gravy or sauce or I can remove it from the loaf pan and place on a tray in the oven to develop a crust round most of the loaf.

If it is to be used as the main protein at meal times I will remove it from the pan (using the paper to hold it together, carefully unwrap and cut into serving size slices, re wrap and return to the pan, then the oven.

That way the sauce/gravy can penetrate more.

 

EDIT:  SV needs to be hot enough to set the egg so arounfd 75C

Edited February 10 by Bernie (log)