with it. Comfort foods are like that. They bring back the memories of
childhood and the great smells and tastes from Mom's kitchen. In all
probability my mother's meatloaf recipe, that is comforting to me, is not
the same as your Mom's. That's what's so great about meatloaf. There's not
a definitive recipe. It's a blank canvas. One of the most versatile meat
entrees there is. It's essentially more of a food class than it is a food
item. In a similar manner that soup is a food class. Meatloaf Basics Great
meatloaf must be juicy but never greasy. Although there's not a definitive
recipe there are some basics to every meatloaf recipe. Naturally it starts
with meat. Most recipes call for ground beef but it doesn't need to be all
ground meat. You can use a mix of meats including veal, lamb, pork or
sausages. The meat is a basic but still versatile. In addition to the meat
you may almost always have some kind of binder like eggs and a starch such
as bread or cracker crumbs. Some recipes also include veg. The crumbs help
to bind with the eggs and also serve as an extender for the meat.
Vegetables are also an extender and will help to keep the meatloaf moist.
Just pulse them in the Kenwood. You can also buy flavored breadcrumbs.
Vegetable variations make meatloaf even more versatile. I know a woman
that cleans her chiller of leftovers every week with meatloaf. A favourite
is bacon strips. Tomato products are also popular . My Mom used catsup.
Seasoning is a matter of taste. Use whatever you want. Beyond that permit
your taste buds be your guide. Wish to have a Mexican meatloaf recipe? Try
chili powder and cumin. Use ground tortilla chips as the starch and a taco
sauce topper. How about Italian? Then it's oregano and basil. Do you see
what I mean? Naturally you should still prepare the one that is comforting
to you. But you can travel the world from your kitchen with meatloaf and
all its fluctuations. Meatloaf actually is a flexible comfort food.
Turkey is a most versatile product. It is more flavorsome and meatier than
chicken and with extra protein. Like all poultry though there are serious
health risks if it isn't cooked correctly. The sole thing you have got to
be careful of when cooking any kind of poultry is to make certain it is
seasoned well because I have found all various forms of birds tend to need
additional seasoning vs meats like pork and lamb. It encompasses the rule
of seasoning, that every bite of a meatloaf should be full of flavor. Mix
well and add to a loaf pan. Some spread ketchup ( three / 4 cup ), mustard
or catsup atop the meatloaf. I do not.. If you do not have a loaf pan you
can spread the meatloaf on a baking sheet to about the size of a thick
burger. I would cover and cook at 325 for 50-65 mins till internally it is
160F, checking it every twenty minutes to make sure it isn't burning. Tip
: Meatloaf is just glorified meatballs so you can use this mixture to make
turkey meatballs or maybe turkey burgers.
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