Food
Food
Out of context: Reply #1074
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- Nairn0
re: Meatloaf, which I've ended up not cooking tonight as my partner's back late so fuckit, ordering Mexican.
BUT.
What sort of meat should one be? Just beef? Beef and Pork mix?
I fucked up by getting 12% fat beef mince, when I should've got 20%, so thinking a bit of fatty pork mince might keeps things from getting too dry, but don't want to go too far off piste for a first stab. That's what the second and third ones are for...
- Generally speaking, I believe N American meatloaves to be more commonly beef.
If you can get your hands on it, 30% fat beef mince makes ...Continuity - ... an absolutely moreish loaf.Continuity
- Having said that, this is a rescue operation, and your addition of fatty pork will be absolutely fine.
12% mince ... eek!Continuity - Balls. I *KNEW* when I was looking at it, but my inate decision-making process has a habit of defaulting to the opposite of what it should be.Nairn
- Oh! Alternately, fatty streaky bacon will work a treat, too. I'd go with 100 g per kilo of mince, very finely chopped.Continuity
- And the addition of bacon in meatloaf is not uncommon.Continuity
- I always use all beef meat for the meatballs, for half a kilo, two crushed garlic cloves, onion powder, oregano, salt, breadcrumbs and two egg yolksOBBTKN
- Silly me, meatloaf no meatballs...OBBTKN
- Using egg and milk soaked bread also ensure a moist flavorful loaf.monospaced
- +1 mono - that's exactly what I did. Going to start using milk-soaked bread in my meatball recipes from now on, it worked so well here.Nairn
- Generally speaking, I believe N American meatloaves to be more commonly beef.