request from my ds for his b-day dinner.... "fluffy" meatloaf. Any suggestions?
- Thread starter barb_b
- Start date
Add more eggs and bread crumbs and don't over work the meat will
help that along. Bake in a loaf pan (not free form).
Using a mixture of veal, pork and beef also makes a light meatloaf.
This recipe from the Food Lab (he's really reliable, IMO) might do it.
http://www.seriouseats.com/recipes/2015/08/the-food-lab-all-american-meatloaf-excerpt-recipe.html
help that along. Bake in a loaf pan (not free form).
Using a mixture of veal, pork and beef also makes a light meatloaf.
This recipe from the Food Lab (he's really reliable, IMO) might do it.
http://www.seriouseats.com/recipes/2015/08/the-food-lab-all-american-meatloaf-excerpt-recipe.html
This is now my go to mealloaf recipe. It fits the "fluffy" criteria. Thanks Karen of NoCal.
http://www.bhg.com/recipe/best-meat-loaf/
http://www.bhg.com/recipe/best-meat-loaf/
I add hot Italian sausage without casing
gives it a great flavor. you could also go mild Italian but personal preference. I think this is less dense than ground beef and it will cook differently. I also make my own breadcrumbs and don't mind them being larger than the practically powdered stuff you get in a can. This should help make it lighter and less dense.
gives it a great flavor. you could also go mild Italian but personal preference. I think this is less dense than ground beef and it will cook differently. I also make my own breadcrumbs and don't mind them being larger than the practically powdered stuff you get in a can. This should help make it lighter and less dense.
michael-in-phoenix
Well-known member
I keep a tightly wrapped loaf of Pepperidge Farms Farmhouse Hearty White Bread in my freezer...
...and use a few slices when needed to make fresh bread crumbs.
A few minutes on the counter top to defrost and then into the food processor. Makes it easy to have fresh bread crumbs on demand, especially since we don't keep white bread around for much else these days.
And yes, those commercial breadcrumbs are like chalk dust. The only commercial ones we use any more are the Panko crumbs.
Michael
...and use a few slices when needed to make fresh bread crumbs.
A few minutes on the counter top to defrost and then into the food processor. Makes it easy to have fresh bread crumbs on demand, especially since we don't keep white bread around for much else these days.
And yes, those commercial breadcrumbs are like chalk dust. The only commercial ones we use any more are the Panko crumbs.
Michael
richard-in-cincy
Well-known member
Hey Barb, late to the party, but knowing your hub's ancestry...
it was probably because the meatloaf was loaded with extenders (oats, breadcrumbs, etc).
Those 19th century people were poor and to have a meatloaf was luxurious. They extended it with filler. The more filler, the looser the meatloaf, hence, fluffier.
My dear German Grandmother filled her meatloaves, in the old tradition, like Frikadellen, with big wads of bread and oats. Baked into unctuous caramelized wondrousness with baked macaroni and cheese. Grandma knew how to keep me happy whether she was scrimping or not. And when she made Frikadellen, she told us she was making her "Deluxe rich hamburgers" for us. We bought it up and ate them like we were dining at the Russian Tea Room on Filet Mignon.
I would trade one more my Grandmother's Frikadellen for all of the Russian Tea Room's fillets.
it was probably because the meatloaf was loaded with extenders (oats, breadcrumbs, etc).
Those 19th century people were poor and to have a meatloaf was luxurious. They extended it with filler. The more filler, the looser the meatloaf, hence, fluffier.
My dear German Grandmother filled her meatloaves, in the old tradition, like Frikadellen, with big wads of bread and oats. Baked into unctuous caramelized wondrousness with baked macaroni and cheese. Grandma knew how to keep me happy whether she was scrimping or not. And when she made Frikadellen, she told us she was making her "Deluxe rich hamburgers" for us. We bought it up and ate them like we were dining at the Russian Tea Room on Filet Mignon.
I would trade one more my Grandmother's Frikadellen for all of the Russian Tea Room's fillets.