Meatloaf #400

[srhcb]

Meatloaf #400

On another discussion board, which is finance and investment oriented but has threads for cooking and other subjects, I'm famous for this meatloaf recipe

It isn't a gourmet recipe by any means, and those adverse to processed foods or watching their salt intake may wish to make appropriate changes, but my advice on mixing and shaping is pertinent to any meatloaf recipe.

Since I'd begun cooking every night about 12 years previously, I figured to have made approximately 399 meatloafs (NOT meatloaves) before I developed this version. I'd tried many recipes and combinations of recipes. I made Italian Meatloaf, Mexican Meatloaf, Polish Meatloaf, Stuffed Meatloaf, Mini-Meatloafs, and even a pretty accurate version of my own Mother's Meatloaf. While most were pretty good, lots were great and a few were excellent I was still trying for the consummate item.

Finally one night I came pretty damn close! Giving credit to the October 1996 Cooks Illustrated article on meatloaf for the platform for most of my experimental meatloaf ventures, and a nod to FoodTV's Alton Brown for a key tip, (noted in the recipe), along with the old spirit of "use up what's left over and laying around", here's the recipe for Meatloaf #400:

• 1 egg
  
• 1 pack Liptons Onion-Mushroom Soup Mix
  
• 1 small carrot (Alton Brown Tip)
  
• 1 stalk celery (Alton Brown Tip)
  
• 1/4 c Campbells Condensed Golden Mushroom Soup
  
• :
  
• 1 lb regular ground beef
  
• 1/2 lb lean ground pork
  
• 1 c fresh bread crumbs
  

salt & pepper to taste

• 
  

Optional Glaze:

• 1/4 c Campbells Condensed Golden Mushroom Soup
  
• 2 T Ketchup
  
• dash of Worchester
  
• dash of ffavorite hot sauce (if so inclined)
  

In a food proccessor, chop the carrot and celery and blend in the egg, onion soup mix and soup.

In a large bowl, add this mixture to the ground beef, ground pork, (I save trimmings from pork chops until I have enough and grind them with my KitchenAid's grinder attachment), bread crumbs, (use the English Muffin Bread if you have it), and salt and pepper to taste, (remembering the soup mix and soup contain salt).

Mix Carefully! This is important. I rapidly fold everything together with a little plastic spatula. If you have the time, wrap the mixture in plastic wrap and let it rest in the refrigerator for an hour or so.

As with the mixing, Shape Carefully! The final texture of meatloaf contributes almost as much to the finished product as the flavorings. To me, a meatloaf must be free-standing, and have a firm enough structure to slice neatly. However, if you mix it too much, or shape it too tightly, it won't drain while cooking. This could result in it being too greasy. I shape it roughly in the plastic wrap, about twice as long as it is wide or tall, and roll the loaf out of the wrap onto a small shallow pan, then pat it lightly into final form. I score the top with a sharp knife in a cross hatch pattern because my mother always did it.

Place it into a preheated 350 oven for an hour. After about 20 minutes you can brush it with the glaze, made by heating the remaining soup, ketchup, Worshester and hot suace in a small sauce pan. I don't know why, but applying the glaze after the loaf has been cooking 20 minutes seems to produce the best crust.

After the hour is up, LET IT REST for 15-20 minutes before slicing and serving. It was hard to convince myself of the need for this step, but like with any other roast, meatloaf needs time to re-absorb its juices.

I felt Meatloaf #400 was near perfect in taste/texture/crust. Your Perfect Meatloaf criteria may differ from mine, but this is meant to be more of an inspirational story and guideline than a strict recipe.

PS: It makes a great sandwich the next day using my toasted English Muffin Bread!

Keywords: Main Dish, Easy, Beef, American

( RG1551 )