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Okay, recipe time again, and again going with an American classic, this time meatloaf (yes, I know, we did it before, but this one’s different). And as with all recipes, we start with a history lesson. Born Marvin Lee Aday in September 1947…. Right, sorry, wrong notes, give me a second… FINELY CUT PULP [of pork] IS GROUND WITH THE HEARTS OF WINTER WHEAT AND DILUTED WITH WINE. FLAVOR LIGHTLY WITH PEPPER AND BROTH AND IF YOU LIKE ADD A MODERATE QUANTITY OF [myrtle] BERRIES ALSO CRUSHED, AND AFTER YOU HAVE ADDED CRUSHED NUTS AND PEPPER SHAPE THE FORCEMEAT INTO SMALL ROLLS, WRAP THESE IN CAUL, FRY, AND SERVE WITH WINE GRAVY. That’s Apicius de re Coquinaria, a 5th century Roman cookbook of sorts, and that does appear to be a kind of meatloaf-ish recipe (“hearts of wheat” refers to very fine wheat flour). Though if you make it, it doesn’t so much look like meatloaf as… I dunno, a peanut biscuit made with meat that’s gone even more wrong than it sounds? Apicius’s meatloaf But there are recipes from all over the world that are kinds of meatloaf-ish things – Lihamureke in Finland, Hackbraten in Germany, Kofta in most of the middle east, Bobotie in South Africa, and xyчMaл in Mongolia (and if you can pronounce that, well done…). So if there are so many dishes from so many places, what is “meatloaf” in the American sense and why do we say it’s American at all? Turns out, it’s the same answer to both questions. The absolute must-have ingredients in meatloaf are minced meat, filler, and a loaf shape. (Yes, I’m counting the shape as an ingredient, go show me the difference between a bundt pan and an angel food pan if you think shape’s irrelevant to the dish ). The minced part of the minced meat is the key to the second question – look at that Roman recipe again and you’ll note it talks about finely cut pork, not minced pork. Prior to 1900 or so, cooks took the meat for their meatloafish dishes, put it in a large wooden bowl, took something like a mezzalune and spent a half-hour hacking the meat to tiny tiny bits. Which, given that you don’t make mince from prime cuts of meat, wouldn’t have been a terribly light job. So while these dishes could stretch out tough meat to feed more people, they weren’t really easy to prepare (also, when you cut up a chunk of meat you massively increase its surface area, often by a few thousand times, and that gives a lot more access to the meat to bacteria in the air, so all that hard work prepping the meat had to be done right before cooking). Then, around 1900, meat grinders began to appear on the market (invented by the man who would go on to invent the first bicycle and I know there’s a joke in there somewhere but I’ve not found it yet). This happened at the same time that refrigeration began to be used, not so much in homes, but for transporting beef around the US. So suddenly it was easy and fast to buy meat and to grind tougher cuts of meat to tender mince (the grinders were hand-cranked but could mince a pound of meat in about a minute as opposed to about a half-hour of hard work before that). And the various immigrants in the US all had recipes for meatloafish things made with chopped meat, so they adapted and started using mince, and so meatloaf proper was invented as an American dish. But the reason meatloaf became so popular in the US came twenty years later, when the great depression hit and suddenly meatloaf was a poor person’s recipe in the middle of a lot of poor people and it was suddenly being made everywhere. And after the great depression, companies like Heinz and Campbells, who were taking lessons learnt about tinning and food preparation for tins from the first world war and using it to create and dominate markets in things like tinned soup and ketchup, started promoting recipes that could use their products and meatloaf was one of the main contenders. The reduction in the availability of meat during the second world war just secured the popularity of meat loaf again, and it’s never really been out of fashion in the US since (it’s even had two or three bouts of being considered gourmet fare, but it’s recovered every time ). In Ireland? Yeah, I don’t remember ever eating meatloaf growing up, but then I didn’t know herbs came in anything other than “mixed” for most of that childhood either. But it doesn’t seem to be hugely popular here yet. However, we’re all poor now, so maybe that’ll change Okay, enough history, on to the food. With a quick pit stop for equipment. See, proper meatloaf is utterly tied to one piece of kitchen equipment – the mincer (doesn’t matter if the butcher used it before you bought the mince, you still needed one to exist to make meatloaf). Most kitchens don’t have their own these days. Hey, no big deal, just buy some mince from tesco or whomever if you don’t want to spend twenty euro (including P+P) on a hand mincer on ebay that’s cool. I mean, horse mince is meat too… Seriously though, hand mincers haven’t changed since 1900. They’re cheap, sturdy, useful and fairly small so relatively easy to store. Worth thinking about. In my case, I splurged and bought one as an attachment for my Kenwood Chef. If you have one of those, they’re great, but there’s a quirk or two – more on that as we go. But for now, kitchen equipment porn: I’ll be using the liquidiser and the food processor for this recipe too, because why not? Okay, now the ingredients. I’m going to take these in two parts (I’ll put a shopping list at the end), first the meatloaf itself and then the glaze. So, here’s the meatloaf ingredients: At the back, we have the meat – two round steaks from Aldi, and some bacon offcuts, also from Aldi. The round steak is just nothing fancy, they weigh around 400g each and cost about three to four euro. The bacon offcuts might not be so familiar — Aldi actually sell those as “bacon offcuts” and they’re brilliant because they’re cheap, there’s usually a nice amount of fat in there for mince, and you’re not using a nice rasher for something that really you can do better with trimmings. Sometimes they’re offcuts from rashers, sometimes from whole slabs of bacon, either is grand. If you can’t find these, just use back bacon or rashers (see the chilli recipe for details on back bacon, if you need details on rashers, you’re either not Irish or beyond help). Don’t want to use bacon? Got lamb? Pork? Veal? All are good for this, alone or in combination (in much of the US, a 1:1:1 mix of beef, pork and veal is the standard meatloaf mix, but I prefer my 2:1 beef:bacon mix). I’m buying everything for this meatloaf from Aldi (bar some of the spices which I had from a shopping run to Tesco – again, this is poor people food, so the idea is not to need a side trip to spend a three figure sum in Fallon&Byrnes or to order something from Outer Mongolia over the internet). In terms of amounts, one steak will generally do one meatloaf which will feed up to six people if you’re also doing mashed potatoes; but I generally do a batch of two (which is what we have here) and freeze the uncooked meatloaf (more on that later). The rest of the ingredients are straightforward – some bread (stale if you have it, the harder the better but avoid mold; if you don’t have stale bread, take a few slices of ordinary panloaf bread, about two per steak, and put them in a 100C oven for 15 minutes or until they’re dry to the touch and look like really really pale toast – don’t actually toast them, you just want to dry them out) to act as the filler along with some spices that I’ll get to in a minute, and some couscous that I like to add later on; two eggs to act as a binder (generally one egg per steak); and assorted veggies because they make it taste better. The veggies themselves are something you can vary for taste – I like to start with a normal mix of onions, carrots and celery; then add some garlic, some peppers and some spring onions. But you can use whatever is in the pantry/fridge/shopping bag. Meatloaf is fridge velcro that way, most poor person food is. Okay, first prep first. Take your meat and put it in the freezer. Now go have a cuppa for at least a half-hour. I just stuck the steaks into the freezer when I got home from the shop and didn’t pull them out until the evening I was prepping the meatloaf. Temperature is an issue with mincing – you want everything nice and cold, because then the fat stays solid and gets cut up and distributed evenly through the meat instead of melting and pooling everywhere or partly melting, getting soft and smearing instead of cutting when the mincer hits it. So stick all the meat in the freezer until it’s hard; and freezing and defrosting it isn’t going to ruin the meal either. I forgot to freeze the bacon while cooking this, and it made things just that bit harder as a result. So don’t do that. Now take your frozen steaks and a nice sharp knife and trim off anything that’s too gnarly (but don’t trim off the fat, you want that for the dish), and then cut the steaks into two-inch chunks. Big honking pieces, please. So I have almost 800g of meat here. I want around about a 2:1 beef:bacon ratio in the final mix, but I’m not hugely fussy so I cut off a chunk or two of the bacon offcuts (here I cut too much, but meh, it’s bacon, it’s all good): You can see here that this week the offcuts are from rashers (last week it was from solid cuts). No worries, it’s all for the mincer anyway. And yeah, it’s 8:5 rather than 2:1 but that’s okay. Now chop that bacon down to roughly two-inch chunks (very roughly if it’s rashers as in this case): Don’t mix the two meats yet, keep the chunks in different bowls please. And if you have any offcuts left over, into the ziptop bag they go and into the freezer with them (it’s poor people food, so please, no wasting stuff). Now, onto the veggies. We don’t need to break them down to fine dices or juliennes here, we just need to get them roughly chopped so they’ll fit into the food processor better. If you’re taking more than five minutes to do all this lot, you’re being too prissy about it (though I did take the time to remove the central green bit from the garlic ‘cos the sprouts taste a bit bitter). Now, it’s choppin’ time. Start with the onions, load them into the food processor. Now give them a few pulses just to break them down to this sort of consistency, where they’re basicly at a rough dice level (do this now because you want the onions a little more processed than the carrots – a chunk of carrot in meatloaf is nice, a chunk of onion, meh…). Now load in the rest of the mirepoix (that’s carrots and celery to you and me). And pulse away until you have something that looks like this: You don’t want a puree, but you do want it fine-grained, almost looking like a mash at first glance. If you screw up, meh, the meatloaf will just be a little more chunky. No big deal. Now dump those veggies into a bowl and do the rest (you don’t just throw them all in ‘cos it can’t handle that much food, and if you just threw the rest in with the stuff in there now, you’d get bits floating in a carrot and onion soup). And pulse away, then dump it all into a bowl with the mirepoix mix and set to one side. Now, next up, breadcrumbs, and it’s the liquidiser’s time to shine… Take your stale bread or your dried-out-in-the-oven fresh bread and tear it into chunks, and feed those into the running liquidiser one at a time until you have a nice cyclone of breadcrumbs bouncing around in there. Feed them through the removable plug in the lid, not by taking off the lid, unless you like cleaning breadcrumbs out of your nose, off the top of cupboards and from every other surface in the kitchen. Then start adding the herbs and spices (the filler is the best way to get those into the loaf really). I tend to use… a lot of them. Back row, left to right, is liquid smoke, szechuan peppercorns, hot sauce, worstershire sauce, garam masala, pepper, salt. Next row, left to right, is thyme, cumin, smoked paprike and chilli powder (store-bought, I know, I was out of the chillis I use to make my own so I saved time). Lastly in the front we have the Honkin Great Tub of oregano (She Who Must Be Obeyed is a fan of it), sage and my new favorite, lemon thyme, which tastes like it sounds it would. Sort of. And doesn’t have those little twiggy bits you always get in regular thyme. That’s a lot of stuff? You don’t want to do that much shopping? That’s cool. Salt is the only one of those that you have to have. The rest add flavours and are lovely, but if you don’t have them, just leave them out, or use whatever you normally prefer yourself. The liquids here aren’t going into the filler; they’ll go into the mince directly later on. But for now, to the running liquidiser add a half-teaspoon of szechuan peppercorns, a teaspoon of garam masala, a few good grinds of pepper, two hefty pinches of salt (that’s sea salt, so about a teaspoon’s worth), a teaspoon of cumin, a teaspoon of smoked paprika, a half-teaspoon of chilli, a half-teaspoon of sage, a teaspoon and a half of oregano and a teaspoon of lemon thyme. I don’t tend to us the ordinary thyme anymore, I just listed it here because lemon thyme’s awkward to find, so just use the same amount of thyme if you can’t find it. All that goes down the chute of the running liquidiser into the breadcrumb snowstorm (or you add it all to the liquidiser before starting it off, but that may not work so well depending on your liquidiser). You could do it in the food processor as well, but I just got that all covered in vegetable juice a few paragraphs ago and now it’s in the dishwasher. Don’t worry about completely perfect homogenous particle sizes either, btw – it’s breadcrumbs, not particle physics. You want something like this when you’re done: Oh god, he’s explaining breadcrumbs now. The shame. /facepalm Okay, moving on now to the meat. Here’s the setup: Mincer is setup with the coarse mince plate in place. We have two bowls, and the one not in use is floating in an ice bath (we want the meat to stay cold, don’t forget). One little tip – see that retaining ring that screws onto the end to hold the mincer plate in position? Yeah, that one. Don’t under-tighten that. Your mincer came with a wrench-type thing. Use it. Because otherwise the meat will come squirting out around the plate instead of through it and that’s just nasty to clean up. Not that that’s ever happened to me, of course, because I’m perfect. Ahem. Right, onto the mincing. Start with the chunks of round steak. Feed them one at a time into the hopper and don’t overload it – this is what you want to think of as fully laden: And keep the speed on the mincer low if you’re using one of these attachment models (and crank slow if it’s a hand crank). Do it too fast and friction heats the metal, which heats the meat and the fat melts or softens and stuff gets messy. Use the plunger if the meat isn’t vanishing into the mincer like a swimming extra in Jaws — most of the time, it will. Whatever you do, don’t shove down on the plunger. Just rest your hand on it and let gravity do the shoving. Push too hard and the pressure on the meat in the mincer rises too high and then it comes squirting out of any joint in the mincer, like between the hopper and the mincer itself, and that’s a pain to clean up. Not that that’s ever happened to me, of course, because I’m perfect. Ahem. Now, once you’ve run all the beef through the coarse mince, take the bowl from the ice bath and swap it with the bowl containing the mince. Now take off the coarse mincing plate and swap that with the fine mincing plate. You will find that there’s some meat left in the mincer that didn’t force itself out through the plate – discard anything that’s all gnarly connective tissue and throw anything that’s just meat into the bowl with the mince. I usually ditch the coarse mince plate into the ice bath too, just to rince off the gunk. But I’m lazy Okay, good to go for the second and last round of mincing. Grab your bacon chunks now as well, and we’re going to mix them in with the coarse mince mix and feed the mix through the mincer. You can work with slightly larger amounts for this because most of the breaking down is done. See how we’re just feeding both bacon and beef into the mincer at once? Can’t get that kind of mixing if you just buy minced pork and minced beef and stir them together in a bowl… And just continue feeding in the stuff and using the plunger occasionally until it’s all minced through. If you’ve done it right, you’ll now have a bowl full of this sort of thing: Nice colour, good even distribution of fat, and a good mix of meats. This stuff makes good burgers and meatballs by the way (and the coarse mince above is really good for the chilli recipe). Now, before you do anything else, clean the mincer. Look, seriously, if you don’t keep that thing cleaner than a NASA clean room, you’re going to get some new and interesting food bug that lets you get on very familiar terms with your bathroom tiles, at best. And you have it set up now, so just take some more stale bread (fresh will do in a pinch) and feed it through the machine: The bread will clean almost all the meat out of the machine and do most of the work for you. Just take the mincer apart after this (it only has five or six bits) and clean out the bread bits left inside and any meat emulsion left clinging to anything, use a skewer to clean the holes in the mincing plate and shove the whole thing into the dishwasher and forget it. Right, final phase of the prep now. You should have a bowl of mince, a bowl of breadcrumbs and a bowl of veggies. Now, take the liquids from the spice picture before and add them to the meat. A good few splashes of worscestershire sauce, the same of hot sauce and a bit of liquid smoke if you like that sort of thing. Take your spatula and cut it into the meat the way you’d cut something into flour in baking: When it looks mixed, add the breadcrumbs in two batches and again, cut them into the mince: At this stage, I like to add some giant couscous as well (about one handful to a steak). But that’s just me, skip it if you don’t want it or can’t find it. Okay, now beat the two eggs and add them to the bowl: Now, at this point, the spatula won’t cut it anymore. You have to wash your hands, remove your wedding ring or other jewellery and get into the mix with your fingers, mixing it up and getting it homogenous. Don’t squish it though – just picking up handfuls of meat and trying to turn them into a diamond, Superman-style, is only going to lead to tough rubbery meatloaf. Be gentle. And that’s the end of the prep work for the meatloaf. Take your mince now and divide it between two loaf tins. Don’t be overly prissy about it: Normally at this point, I’ll freeze one and cook one, but in this case I couldn’t cook them that night so one went in the freezer and the other went into the fridge to cook the following day. Just wrap them in clingfilm or glad wrap and they’ll freeze fine for months. In the fridge I would’t go more than two days – it’s a mix of minced meat and raw eggs for pete’s sake… Right, so the next day, take a baking tray or sheet… And line with parchment paper. Remove the glad wrap from the loaf tin and then quickly slap it down on the parchment paper: Now notice that the meat’s still stuck in the loaf tin. Drop the loaf tin onto the parchment a few more times, then pick up the tray and slam it down a few times, then take a mallet and hit the loaf tin repeatedly, then give up, turn over the loaf tin, run a knife around the sides between the mince mixture and the tin, re-invert it over the parchment and remove the mince within (yes, you could skip some of those steps, but it wouldn’t be as funny to observers if you did): Nice. Especially since you can’t see the other end where some mince remained stuck to the loaf tin… Okay, now take a probe thermometer and shove the probe into the meatloaf to the center of the loaf, set the temperature alarm to 155F (70C) or a little higher if you have little kids who’ll be inhaling this stuff, preheat your oven to 325F (160C), and put the meatloaf into the oven to bake. Now, you want the meatloaf in the oven for just a few minutes first, just to dry up the surface a tad so you can glaze it, so this is the perfect time to make the glaze. This is the second half of the ingredients list: Left to right, we have a pinch of salt, two thirds or so of a cup of tomato ketchup (I went with 200ml), a good few splashes of hot sauce (yes, that’s a different brand than what went into the meatloaf, because I am a wild and crazy person you see), about a half-teaspoon or so of cumin, and about a quarter-cup of honey. All of that goes into the jug and gets whisked until it looks like you have a jug of slightly darker ketchup. Honestly, it’s about three minutes work if you milk it. Now, after the meatloaf’s had ten minutes in the oven, pull it out: See how the surface is slightly drier and easier to glaze? See? Well, take that glaze and pour the whole lot over the top of the meatloaf: Don’t be all fussy about it, just spread it evenly-ish on the meatloaf and let it spill over each side until you’ve covered the meatloaf entirely, and any that runs off and pools on the parchment, scoop up and leave it on the top of the meatloaf (it’ll run off and baste the meatloaf while cooking): It will be messy. Don’t worry, doesn’t matter, this isn’t a wedding cake. Now stick the whole thing back into the oven and set your thermometer for 160F and go do something else for the 30-40 minutes or so this will take. Clean the kitchen, perhaps. Then, after 30-40 minutes of cooking, you should see something like this; Don’t worry about the black on the parchment, that’s the honey burning. Likewise on the meatloaf glaze itself; that’s just par for the course when you have a schizophrenic oven… Give it five minutes to rest, then pull the probe and use your electric carver to carve out one inch thick slices (you can’t cut meatloaf thin, it falls apart). Normally you would serve with mashed potatoes, but these have so much veggie matter in them that they’ll do fine even without the spuds. Serve to an appreciative audience. Or, you know, let it get eaten while people browse boards… So there you have it, my candidate for the Official Boards.ie Meatloaf Recipe: Official Boards.ie Meatloaf But the thing about meatloaf is, you won’t finish it on night one. So what about night two? Well, you can just reheat it in the oven (20 mins at 140C does a good job). But you can also try the infamous Meatloaf Sandwich: Lightly toasted bun (or just plain toast); some tomato relish and mustard and some lettuce on top of the slice of meatloaf. Delicious. And there are other leftover options too – battered and deepfried, panfried, and so on. Also, if crumbled up a little, it’s great toddler food (though by 18 months, you just cut it into cubes, not crumble it). Ingredients list (makes two meatloaves): Meatloaf: - 800g round steak (usually that’s two steaks) - 400g bacon (either offcuts, or back bacon, or rashers) - 2 eggs - 2 red peppers - 4 slices of stale panloaf bread - 1 bunch of spring onions - 2 sticks of celery - 1 large onion - 4 cloves of garlic - 2 carrots - 2 large pinches sea salt - 1/2 tsp szechuan peppercorns - 1 tsp garam masala - a few good grinds of pepper - 1 tsp cumin - 1 tsp smoked paprika - 1/2 tsp chilli powder - 1/2 tsp sage - 1 1/2 tsp oregano - 1 tsp lemon thyme (or ordinary thyme) - 1 cup giant couscous - a few splashes of hot sauce - 1 tbsp worscestershire sauce - a splash of liquid smoke Glaze: - 200ml tomato ketchup - a few splashes of hot sauce - 1 tsp cumin - 1/4 cup (say, 60ml) honey Like this: Like Loading...
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Maith go leor, am oideas arís, agus arís ag dul le clasaiceach Mheiriceá, an meatloaf ama (yes, tá a fhios agam, rinne muid é roimh, ach an ceann seo difriúil). Agus mar atá le gach oidis, tús a chur againn le ceacht staire. Rugadh Lee Marvin Aday i Meán Fómhair 1947 .... ah. Ceart, tá brón orainn, nótaí mícheart, a thabhairt dom an dara ... IS LAÍN mín CUT [de muiceoil] TALÚN LE HEARTS NA GEIMHRIDH AGUS CRUITHNEACHTAN caolaithe le FÍON. FLAVOR héadrom le Pepper agus brat agus más mian leat ADD A MÉID Measartha DE [raideog] caora FREISIN CRUSHED, AGUS TAR ÉIS TÚ Added NUTS CRUSHED AGUS Pepper SHAPE AN INTO FORCEMEAT BHEAG ROLLAÍ, Wrap NA I Caul, Fry, AGUS SERVE le gravy FÍON . Sin Apicius de ath Coquinaria , cookbook 5ú haois Rómhánach de shaghas, agus nach dealraitheach a bheith ar chineál an meatloaf-ish-oideas ("hearts cruithneacht" tagairt do plúr cruithneachta-mhín). Cé má dhéanann tú é, a dhéanann sé nach bhfuil an oiread sin cuma mhaith meatloaf mar ... I dunno, briosca peanut a rinneadh le feoil go bhfuil imithe fiú níos mó ná fuaimeanna sé mícheart? Ach tá oidis ó gach cearn den domhan go bhfuil cineálacha rudaí meatloaf-ish - Lihamureke san Fhionlainn, sa Ghearmáin Hackbraten, Kofta sa chuid is mó de na lár an taobh thoir, Bobotie san Afraic Theas, agus xyчMaл i Mhongóil (agus más féidir leat a fhuaimniú go , a rinneadh go maith ...). Mar sin, má tá an oiread sin miasa ó áiteanna go leor, cad é "meatloaf" sa chiall Mheiriceá agus cén fáth go bhfuil muid ag rá go bhfuil sé Mheiriceá chor ar bith? Casadh amach, tá sé an freagra céanna ar an dá cheist. An iomlán Ní mór-tá comhábhair i meatloaf a feoil mhionaithe, filler, agus cruth builín. (Sea, tá mé ag comhaireamh an cruth mar chomhábhar, téigh thaispeáint dom an difríocht idir pan Bundt agus pan bia aingeal má cheapann tú cruth nach mbaineann le hábhar ar an mhias ). Tá an chuid is mhionaithe den fheoil mhionaithe an eochair leis an dara ceist - féach ar an oideas Rómhánach arís agus beidh tú faoi deara Labhraíonn sé faoi muiceoil mín gearrtha, muiceoil gan bheith mionaithe. Roimh 1900 nó mar sin, ghlac cócairí an fheoil do a n-miasa meatloafish, é a chur i mbabhla mór adhmaid, thóg rud éigin cosúil le mezzalune agus chaith leath uair an chloig hacking an fheoil a giotán beag bídeach beag bídeach. Cé acu, ós rud é nach bhfuil tú a dhéanamh pióga ó laghduithe príomh feola nach mbeadh, a bheith ina post terribly éadrom. Mar sin, cé go bhféadfadh na miasa stráice as feoil diana chun beatha níos mó daoine, ní raibh siad i ndáiríre éasca a ullmhú (chomh maith, nuair a ghearradh tú suas smután de feola tú méadú massively a achar dromchla, go minic ag cúpla míle uair, agus go dtugann Rochtain a lán níos mó chun an fheoil le baictéir san aer, mar sin bhí go obair chrua go léir prepping an fheoil a dhéanamh ceart roimh cócaireacht). Ansin, thart ar 1900, thosaigh meilte feoil le feiceáil ar an margadh (invented ag an fear a bheadh ag dul ar aghaidh go dtí invent an chéad rothar agus tá a fhios agam níl a joke i éigin ann, ach ní tá mé go raibh sé go fóill). Tharla sé seo ag an am céanna a thosaigh cuisniúcháin a bheidh le húsáid, nach bhfuil an oiread sin i dtithe, ach le haghaidh iompar mairteola ar fud na Stáit Aontaithe. Mar sin, go tobann bhí sé éasca agus tapa feola a cheannach agus a meileann laghduithe níos déine feola pióga chun tairisceana (bhí na meilte lámh-cranked ach d'fhéadfadh mince punt de feola i thart ar nóiméad seachas thart ar leath-uair an chloig d'obair chrua sula sin). Agus na n-inimirceach éagsúla sna Stáit Aontaithe ar fad a bhí oidis le haghaidh rudaí meatloafish dhéantar le feoil mionghearrtha, mar sin in oiriúint siad agus thosaigh ag baint úsáide pióga, agus bhí invented chomh meatloaf ceart mar mhias Meiriceánach. Ach tháinig an chúis a bhí meatloaf chomh coitianta sna Stáit Aontaithe fiche bliain níos déanaí, nuair a bheidh an dúlagar mór hit agus go tobann bhí meatloaf oideas duine bocht i lár a lán de na daoine bochta agus bhí sé á dhéanamh go tobann i ngach áit. Agus tar éis an dúlagar mór, d'fhoghlaim cuideachtaí ar nós Heinz agus Campbells, a bhí ag cur ceachtanna faoi tinning agus bia a ullmhú le haghaidh stáin as an chéad chogadh domhanda agus é a úsáid chun a chruthú agus margaí tionchar an-mhór i rudaí cosúil le anraith stánaithe agus ketchup, thosaigh oidis a chur chun cinn go bhféadfaí Bhí a gcuid táirgí agus meatloaf úsáid ar cheann de na príomh-iomaitheoir. An laghdú in infhaighteacht na feola i rith an dara cogadh domhanda urraithe ach an tóir a bhí ar builín feola arís, agus ní tá sé curtha i ndáiríre as faisean sna Stáit Aontaithe ó (tá sé go raibh dhá nó trí bouts an á mheas táille gourmet fiú, ach tá sé aisghafa gach uair ). In Éirinn? Yeah, ní féidir liom cuimhneamh riamh ag ithe meatloaf ag fás suas, ach ansin ní raibh a fhios agam luibheanna a tháinig i rud ar bith eile seachas "measctha" don chuid is mó den óige ach an oiread. Ach ní chuireann sé cosúil le bheith fíor-tóir anseo go fóill. Mar sin féin, tá muid go léir bocht anois, agus mar sin b'fhéidir go mbainfidh athrú Maith go leor, go leor stair, ar an mbia iad. Le stad poll mear do threalamh. Féach, tá ceart meatloaf ceangailte Utterly le píosa amháin de threalamh cistine - an mincer (nach ábhar má úsáidtear an búistéir é roimh cheannaigh tú an pióga, is gá duit fós ar cheann a bheith ann meatloaf a dhéanamh). Ní gá an chuid is mó cistineacha bhfuil na laethanta a gcuid féin. Hey, aon déileáil mór, a cheannach ach cuid pióga ó Tesco nó cibé duine más rud é nach bhfuil tú ag iarraidh a chaitheamh € 20 (lena n-áirítear phostas) ar a mincer láimh ar ebay go fionnuar. Ciallaíonn mé, tá pióga feoil capall ró ... Trom áfach, nach bhfuil meilteoirí láimhe athrú ó 1900. Tá siad saor, sturdy, úsáideach agus go cothrom beag sin sách éasca le stóráil. Worth ag smaoineamh faoi. I mo chás féin, splurged mé agus cheannaigh amháin mar cheangaltán do mo Kenwood Chef. Má tá tú ceann de na, tá siad go hiontach, ach níl a quirk nó dhá - níos mó ar mar a théann muid. Ach do anois, trealamh cistine porn: Beidh mé ag úsáid na liquidiser agus an próiseálaí bia do oideas freisin, mar cén fáth nach? Maith go leor, anois ar na comhábhair. Tá mé ag dul a ghlacadh leis na dhá chuid (beidh mé a chur ar liosta siopadóireachta ag an deireadh), ar dtús leis an meatloaf féin agus ansin an glaze. Mar sin, tá anseo na comhábhair meatloaf: Ar chúl, ní mór dúinn an fheoil - dhá steaks bhabhta ó Aldi, agus roinnt fuíollghearrthóga bagún, chomh maith ó Aldi. Is é an Stéig bhabhta ach aon rud mhaisiúil, weigh siad thart ar 400g gach agus costas thart ar trí agus ceithre euro. Ní fhéadfadh an fuíollghearrthóga bagún a bheith chomh eolach - Aldi dhíol i ndáiríre iad siúd mar "fuíollghearrthóga bagún" agus tá siad iontach toisc go mbíonn siad saor, níl de ghnáth méid deas saille i ann ar feadh pióga, agus nach bhfuil tú ag baint úsáide as rasher deas as rud éigin go bhfuil i ndáiríre is féidir leat a dhéanamh níos fearr le ciumhsóga. Uaireanta tá siad fuíollghearrthóga ó slisíní bagúin, uaireanta ó leaca iomlán de bagún, bíodh is mhór. Mura féidir leat teacht ar na, a úsáid ach ar ais bagún nó slisíní bagúin (féach an t-oideas cillí le haghaidh sonraí ar bhagún ar ais, más gá tú sonraí ar slisíní bagúin, tá tú nach bhfuil ceachtar Gaeilge nó thar cabhair). Ná bí ag iarraidh bagún a úsáid? Got uan? Muiceoil? Laofheoil? Gach go maith do seo, ina aonar nó i dteannta a chéile (i bhfad de na Stáit Aontaithe, le 1:01:01 meascán de mairteola, muiceola agus laofheoil é an meascán meatloaf caighdeánach, ach is fearr liom mo 2:01 mairteola: meascán bagún). Tá mé ag ceannach gach rud ar an meatloaf ó Aldi (barra roinnt de na spíosraí a bhí agam ó reáchtáil siopadóireacht do Tesco - arís, tá sé seo le daoine bochta bia, agus mar sin nach bhfuil an smaoineamh go bhfuil gá le turas taobh a chaitheamh suim trí figiúr i Fallon & Byrnes nó rud éigin ó Amuigh Mhongóil thar an idirlíon) a ordú. I dtéarmaí na méideanna, beidh Stéig duine a dhéanamh go ginearálta meatloaf amháin a beatha suas le sé daoine má tá tú ag déanamh chomh maith prátaí mashed, ach is féidir liom de ghnáth ina seachadfar beart den bheirt (a bhfuil cad atá againn anseo) agus reo an meatloaf neamhchócaráilte ( níos mó ar an níos déanaí). Tá an chuid eile de na comhábhair simplí - roinnt arán (stale má tá tú é, an níos deacra an níos fearr, ach múnla a sheachaint; más rud é nach bhfuil tú ag arán stale, a chur le slices roinnt de arán panloaf gnáth, thart ar dhá in aghaidh an steak, agus a chur iad in oigheann ar feadh 15 nóiméad nó 100C dtí go mbíonn siad tirim do lámh agus a cuma mhaith toast i ndáiríre i ndáiríre pale - ní gá toast i ndáiríre iad, ba mhaith leat ach a tirim amach iad) chun gníomhú mar an filler chomh maith le roinnt spíosraí a Feicfidh mé a fháil chun i nóiméid, agus roinnt cúscúis gur mhaith liom a chur ina dhiaidh sin ar; dhá uibheacha chun gníomhú mar cheanglóir (go ginearálta ubh amháin in aghaidh Stéig); agus veggies assorted mar a dhéanann siad é a blas níos fearr. Is iad na veggies féin rud éigin is féidir leat a athrú do blas - Is maith liom a thosú le meascán de gnáth oinniúin, cairéid agus soilire; ansin cuir roinnt gairleog, piobair roinnt agus roinnt oinniúin earraigh. Ach is féidir leat é a úsáid is cuma cad é an mála pantry / cuisneoir / siopadóireacht. Is meatloaf velcro cuisneoir an mbealach sin, is é an chuid is mó duine bocht bia. Maith go leor, verb chéad chéad. Tóg do feola agus é a chur sa reoiteoir. Anois, téigh go bhfuil cuppa ar a laghad leath-uair an chloig. Bhfostú mé díreach tar éis an steaks isteach sa reoiteoir nuair a fuair mé abhaile ón siopa agus ní raibh iad a tharraingt amach go dtí an tráthnóna Bhí mé ag prepping an meatloaf. Is Teochta fadhb le miontóireacht - mian leat gach rud deas agus fuar, mar sin fanann an saille soladach agus faigheann gearrtha suas agus a dháileadh go cothrom tríd an fheoil ionad leá agus a chomhthiomsú i ngach áit nó go páirteach leá, ag fáil bog agus smearing áit é a ghearradh nuair a bheidh an mincer amas sé. Mar sin, bata go léir an fheoil sa reoiteoir dtí go bhfuil sé deacair, agus nach bhfuil reo agus díreoite sé ag dul a ruin an béile oiread. Rinne mé dearmad a reo ar an bagún agus cócaireacht seo, agus rinne sé rudaí ach go bhfuil beagán níos deacra mar thoradh air. Mar sin ní féidir é sin a dhéanamh. Anois, a ghlacadh do steaks reoite agus scian géar deas agus Baile Átha Troim as rud ar bith go bhfuil ró-gnarly (ach ná Baile Átha Troim as an saill, ba mhaith leat go bhfuil an mhias), agus ansin gearrtha i smután an steaks dhá-orlach. Píosaí ag tabhairt a mbeannacht Big, le do thoil. Mar sin, tá mé beagnach 800g feola anseo. Ba mhaith liom timpeall faoi 2:01 mairteola: cóimheas bagún i meascán deiridh, ach níl mé thar a bheith fussy sin a ghearradh mé amach le smután nó dhá cheann de na fuíollghearrthóga bagúin (anseo Ghearr mé i bhfad ró-, ach meh, tá sé bagún, tá sé gach dea-): Is féidir leat a fheiceáil anseo go bhfuil na fuíollghearrthóga an tseachtain seo ó slisíní bagúin (an tseachtain seo caite go raibh sé ó laghduithe soladach). Uimh imní, tá sé go léir le haghaidh an mincer ar aon nós. Agus yeah, tá sé 8:05 seachas 2:01 ach sin ceart go leor. Anois chop go bagún síos go dtí thart ar smután dhá-orlach (an-garbh má tá sé slisíní bagúin mar atá sa chás seo): Ná mheascadh leis an dá Feoil fóill, a choinneáil ar an smután i babhlaí éagsúla le do thoil. Agus má tá aon fuíollghearrthóga fhág níos mó, isteach ar an mála ziptop théann siad agus isteach sa reoiteoir leo (tá sé daoine bochta bia, agus mar sin le do thoil, aon stuif amú). Anois, isteach ar an veggies. Ní chuirimid gá chun iad a bhriseadh síos go dtí dices fíneáil nó juliennes anseo, is gá dúinn ach a fháil dóibh mionghearrtha go garbh ionas go mbainfidh siad oiriúnach isteach ar an próiseálaí bia níos fearr. Má tá tú ag cur níos mó ná cúig nóiméad a dhéanamh ar fad go leor seo, tá tú ag a bheith ró-prissy faoi (cé go raibh mé an t-am a bhaint as an giotán glas lárnach ó an garlic 'cos an sprouts blas le beagán searbh). Anois, tá sé in am choppin '. Tosaigh leis an oinniúin, iad a luchtú isteach ar an próiseálaí bia. Anois, a thabhairt dóibh cúpla bíoga ach chun iad a bhriseadh síos go dtí an saghas comhsheasmhacht, nuair a bhíonn siad basicly ag leibhéal dísle garbh (é seo a dhéanamh anois mar is mian leat ar an oinniúin beagán níos mó ná a phróiseáil na cairéid - le smután de cairéad i meatloaf Is deas, smután de oinniún, meh ...). Anois luchtú sa chuid eile den mirepoix (go cairéid agus soilire a thabhairt duit agus dom). Agus Pulse ar shiúl go dtí go bhfuil tú rud éigin go Breathnaíonn mar seo: Ní mian leat puree, ach tú ag iarraidh é, fíneáil-grained, beagnach ag breathnú cosúil le maistreáin ar an gcéad amharc. Má scriú tú suas, meh, beidh an meatloaf a bheith ach beagán níos shmutánach. Uimh déileáil mór. Anois, Dumpáil sin veggies isteach i mbabhla agus a dhéanann an chuid eile (nach bhfuil tú a chaitheamh ach iad go léir i 'cos nach féidir é a láimhseáil bia i bhfad, agus má chaith tú ach an chuid eile i leis an stuif i ann anois, gur mhaith leat giotán snámh i cairéad agus anraith oinniún) a fháil. Agus Pulse ar shiúl, Dumpáil ansin go léir isteach i mbabhla leis an meascán mirepoix agus a leagtar ar thaobh amháin. Anois, in aice suas, breadcrumbs, agus tá sé an liquidiser am a Shine ... Tóg do chuid aráin stale nó do arán úr triomaithe-amach-i-an-oigheann agus cuimilt é i smután, agus beatha iad siúd isteach sa liquidiser ag rith amháin ag an am go dtí go bhfuil tú cioclón deas de breadcrumbs preabadh timpeall i ann. Iad Feed tríd an breiseán inbhainte sa lid, ní ag cur as an lid, ach amháin má is mian leat breadcrumbs ghlanadh amach as do shrón, as an barr chófra agus ó gach dromchla eile sa chistin. Ansin, tús a chur leis na luibheanna agus spíosraí (is é an filler ar an bealach is fearr a fháil ar na isteach ar an builín i ndáiríre). Claonadh agam a úsáid ... a lán acu. Ar chúl, ó chlé go deas, tá deatach leacht, peppercorns Szechuan, anlann te, anlann worstershire, Masala Garam, piobar, salann. Tsraith nua seo chugainn, ó chlé go deas, tá thyme, cumin, paprike deataithe agus púdar cillí (siopa-cheannaigh, tá a fhios agam, bhí mé amach as an chillis úsáid mé a dhéanamh ar mo chuid féin mar sin shábháil mé am). Ar deireadh i tosaigh ní mór dúinn an Honkin Mór Tub de oregano (Tá sí Cé Ní mór a obeyed ar lucht leanúna de), saoi agus mo is fearr leat nua, thyme líomóid, a cách mhaith fuaimeanna sé go mbeadh sé. Sórtáil de. Agus nach bhfuil na píosaí Twiggy beag leat a fháil i gcónaí i tíme air go rialta. Sin a lán de na rudaí? Ní mian leat a dhéanamh siopadóireacht i bhfad? Sin fionnuar. Is é an t-aon Salann ceann de na go bhfuil tú a bheith. An chuid eile blasanna shuimiú agus a bhfuil álainn, ach más rud é nach bhfuil tú iad, ach iad a fhágáil amach, nó a úsáid is cuma cad is fearr leat de ghnáth féin. Níl na leachtanna anseo ag dul isteach ar an filler; beidh siad dul isteach ar an pióga díreach níos déanaí. Ach do anois, ar an liquidiser ag rith add leath-teaspoon peppercorns Szechuan, teaspoon de Masala Garam, le grinds roinnt mhaith de Piobar, dhá pinches hefty salann (go salainn mara, mar sin mar gheall ar fiú teaspoon áireamh), teaspoon de cumin, teaspoon de paprika deataithe, leath-teaspoon cillí, leath teaspoon saoi-, teaspoon go leith de oregano agus teaspoon tíme líomóid. Ní féidir liom claonadh a bhíonn le linn an ngnáthnós thyme níos mó, atá liostaithe mé díreach tar éis é anseo mar gheall ar tíme líomóid ar awkward a aimsiú, mar sin a úsáid ach an méid céanna tíme más rud é nach féidir leat é a fháil. Gach a théann síos an fánán ar an liquidiser ag rith isteach ar an snowstorm an tSuímh (nó tú é go léir a chur leis an liquidiser roimh tosú sé amach, ach ní féidir go n-oibríonn chomh maith ag brath ar do liquidiser). D'fhéadfá é a dhéanamh i próiseálaí bia chomh maith, ach fuair mé díreach tar éis go léir atá clúdaithe i sú glasraí cúpla míreanna ó shin agus anois tá sé ar an miasniteoir. Ná bíodh imní ort faoi mhéideanna cáithníní go hiomlán foirfe aonchineálach ach an oiread, btw - tá sé breadcrumbs, ní fisice gcáithníní. Ba mhaith leat rud éigin mar seo nuair a bhíonn tú ag déanamh: Maith go leor, ag bogadh ar anois chun an fheoil. Seo é an thus: Is Mincer thus leis an pláta pióga garbh i bhfeidhm. Tá dhá bowls, agus tá an nach bhfuil in úsáid amháin snámh i ndabhach oighir (ba mhaith linn an fheoil chun fanacht fuar, ná déan dearmad). Is é ceann tip beag - a fheiceáil go fáinne a choinneáil go scriúnna isteach ar an deireadh a bheith i seilbh an pláta mincer sa phost? Yeah, go bhfuil ceann. Ná faoin-doichte sin. Tháinig Do mincer le rud eochair-cineál. Bain úsáid as é. Mar gheall ar shlí eile beidh an fheoil teacht squirting amach ar fud an pláta ionad tríd é agus go díreach olc a ghlanadh suas. Nach go bhfuil a tharla riamh dom, ar ndóigh, mar go bhfuil mé foirfe. Ahem. Ceart, ar an miontóireacht. Tosaigh leis an smután de steak bhabhta. Feed iad amháin ag an am i dríodair agus nach overload é - is é seo cad ba mhaith leat smaoineamh ar mar ualaithe go hiomlán: Agus a choinneáil ar an luas ar an íseal mincer má tá tú ag baint úsáide as ceann de na múnlaí iatán (agus crank mall má tá sé ina lámh crank). Ná ró-tapa agus cuimilte heats sé an miotail, a téann an fheoil agus leánn an saille nó softens agus faigheann rudaí messy. Bain úsáid as an plunger más rud é nach bhfuil an fheoil téaltaithe isteach mincer cosúil le breise snámha i Jaws - an chuid is mó den am, beidh sé. Cibé rud a dhéanann tú, ná shove síos ar an plunger. Just a gcuid eile do lámh a chur air agus lig domhantarraingthe a dhéanamh ar an shoving. Brúigh ró-chrua agus ardaíonn an brú ar an feola san mincer ró-ard agus ansin a thagann sé squirting as aon comhpháirteach sa mincer, cosúil leis idir an dríodair agus an mincer féin, agus go bhfuil pian a ghlanadh suas. Nach go bhfuil a tharla riamh dom, ar ndóigh, mar go bhfuil mé foirfe. Ahem. Anois, nuair a tá tú ag rith go léir an mhairteoil tríd an pióga garbh, a chur ar an babhla as an folctha oighir agus a bhabhtáil sé leis an babhla ina bhfuil an pióga. Anois, a chur as an pláta miontóireacht garbh agus a bhabhtáil go bhfuil an pláta miontóireacht fíneáil. Gheobhaidh tú go bhfuil ar roinnt feola fágtha sa mincer nach raibh i bhfeidhm é féin amach tríd an pláta - shábháil rud ar bith go léir fíochán connective gnarly agus caith rud ar bith go díreach feoil isteach sa bhabhla leis an pióga. Mé díog de ghnáth ar an pláta pióga garbh isteach sa folctha oighir freisin, ach a rince amach an gunk. Ach tá mé leisciúil Maith go leor, go maith chun dul chun an dara agus deiridh babhta de miontóireacht. Grab do smután bagún anois chomh maith, agus táimid ag dul chun iad a mheascadh i leis an meascán pióga garbh agus beatha an meascán tríd an mincer. Is féidir leat a bheith ag obair le beagán níos mó le haghaidh na méideanna seo toisc go bhfuil an chuid is mó de na briseadh síos a dhéanamh. Féach ar conas tá muid ag bheathú ach bagún agus mairteola araon isteach sa mincer ag an am céanna? Ní féidir a fháil chineál sin de mheascadh má tá tú a cheannach díreach muiceoil mhionaithe agus mairteola mhionaithe agus iad a stir le chéile i mbabhla ... Agus leanúint ar aghaidh díreach bheathú ar an stuif agus ag úsáid na plunger ó am go chéile go dtí go bhfuil sé ar fad mionfheoil tríd. Má tá tú a dhéanamh ceart é, beidh tú a bheith anois ar Bowl iomlán de saghas rud: Dath Nice, go maith fiú dáileadh na saille, agus meascán maith de meats. Déanann an stuif burgers maith agus meatballs ag an mbealach (agus is é an pióga garbh thuas gur maith an t-oideas cillí). Anois, sula ndéanann tú aon rud eile, glan an mincer. Féach, dáiríre, más rud é nach bhfuil tú a choinneáil go bhfuil rud níos glaine ná seomra glan NASA, tá tú ag dul a fháil ar roinnt bug nua agus suimiúil bia a ligeann tú ar théarmaí an-eolach ar do tíleanna seomra folctha, sa chás is fearr. Agus tá tú a leagtar sé suas anois, agus mar sin a ghlacadh ach roinnt arán stale níos (beidh úr a dhéanamh i pinch) agus beatha tríd an meaisín: Beidh an t-arán a ghlanadh beagnach gach na feola as an meaisín agus an chuid is mó den obair ar do shon. Just a chur ar an mincer a chéile tar éis seo (tá sé ach cúig nó sé giotán) agus glan amach na píosaí arán fhágtar san agus aon eibleacht feola fhág clinging rud ar bith, a úsáid skewer a ghlanadh na poill sa pláta miontóireacht agus shove an rud ar fad i an miasniteoir agus é a dearmad. Ceart, chéim dheiridh den prep anois. Ba chóir duit a bheith Bowl de pióga, Bowl de breadcrumbs agus Bowl de veggies. Anois, a chur ar an leachtanna ó an pictiúr spice roimh agus iad a chur leis an fheoil. Tá steallóga roinnt mhaith de anlann worscestershire, mar an gcéanna de sauce te agus beagán de deataigh leachtach má tá tú cosúil gur saghas rud. Tóg do spatula agus é a ghearradh isteach an fheoil ar an mbealach gur mhaith leat a ghearradh rud éigin ina plúr i bácála: Nuair a tá sé measctha, cuir an breadcrumbs in dhá mbaisceanna agus arís, iad a ghearradh isteach an pióga: Ag an gcéim seo, is maith liom a chur ar roinnt cúscúis fathach chomh maith (thart ar dornán amháin steak). Ach tá go díreach dom, skip é más rud é nach bhfuil tú ag iarraidh é nó nach féidir é a aimsiú. Maith go leor, buille anois dhá uibheacha agus iad a chur leis an babhla: Anois, ag an bpointe seo, an spatula ní bheidh gearrtha sé níos mó. Tá tú a nigh do lámha, bain do fáinne bainise nó seodra eile agus dul isteach ar an meascán le do mhéara, meascadh sé suas agus ag fáil aonchineálach é. Ná squish sé cé - ach ag piocadh suas handfuls feola agus ag iarraidh dul dóibh i Diamond, Superman-stíl, ag dul ach go dtiocfaidh meatloaf diana rubair. Bí milis. Agus sin deireadh an obair prep don meatloaf. Tóg do pióga anois agus é a roinnt idir dhá stáin builín. Ná bheith ró-prissy faoi: De ghnáth ag an bpointe seo, beidh mé reo amháin agus cócaireacht amháin, ach sa chás seo ní raibh mé in ann cócaireacht iad an oíche sin chuaigh amháin sa reoiteoir agus an ceann eile a chuaigh isteach sa chuisneoir chun cócaireacht ar an lá seo a leanas. Just a wrap iad i clingfilm nó wrap sásta agus beidh siad Gníomhacha fíneáil le haghaidh mhí. Sa chuisneoir would't liom dul níos mó ná dhá lá - tá sé ina meascán de feoil mhionaithe agus uibheacha amh ar son Pete ar ... Ceart, mar sin an lá dár gcionn, a chur ar tráidire bácála nó clár ... Agus ag teacht le páipéar páir. Bain an wrap sásta ó na stáin builín agus ansin Lí go tapa sé síos ar an bpáipéar phár: Anois faoi deara go bhfuil an fheoil fós bhfostú sa stáin builín. Buail an stáin builín isteach ar phár cúpla uair níos mó, ansin Pioc suas an tráidire agus Slam sé síos cúpla uair, a chur ansin mallet agus bhuail an stáin builín arís agus arís eile, ansin a thabhairt suas, dul thar an stáin builín, reáchtáil scian timpeall an taobh idir an meascán mince agus an stáin, ath-inbhéartach sé thar an pár agus bain an pióga laistigh (yes, d'fhéadfaí tú a skip roinnt de na céimeanna, ach ní bheadh sé chomh greannmhar a dhéanamh breathnóirí a má rinne tú): Nice. Go háirithe ós rud é nach féidir leat a fheiceáil ar an taobh eile nuair a d'fhan roinnt pióga greamaithe leis an stáin builín ... Maith go leor, a ghlacadh anois le teirmiméadar probe agus shove an probe isteach an meatloaf go dtí lár an builín, a leagtar an t-aláram teocht go dtí 155F (70C) nó beagán níos airde má tá tú ag na páistí beag beidh a bheidh inhaling an stuif seo, preheat oigheann do go 325F (160c), agus a chur ar an meatloaf isteach an oigheann a bhácáil. Anois, ba mhaith leat an meatloaf san oigheann le haghaidh ach cúpla nóiméad ar dtús, ach a tirim suas an dromchla tad ionas gur féidir leat glaze é, mar sin is é seo an t-am iontach a dhéanamh ar an glaze. Is é seo an dara leath de liosta comhábhar: Clé go deas, ní mór dúinn gráinnín salainn, dhá thrian nó mar sin de cupán ketchup trátaí (Chuaigh mé le 200ml), le splashes roinnt mhaith de anlann te (yes, go bhfuil branda éagsúla ná an méid a chuaigh isteach sa meatloaf, mar gheall ar Tá mé ag duine fiáin agus dÚsachtach a fheiceann tú), thart ar leath-Taespúnóg nó mar sin de cumin, agus thart ar aon cheathrú-cupán na meala. Gach ceann de a théann isteach sa chrúiscín agus faigheann ghreadadh go dtí go tá sé cosúil go bhfuil tú crúiscín de ketchup beagán níos dorcha. Go hionraic, tá sé thart ar thrí nóiméad ag obair má tá tú bainne é. Anois, tar éis go raibh na meatloaf deich nóiméad san oigheann, tarraingt sé amach: Féach ar conas an dromchla beagán níos tirime agus níos éasca a glaze? Féach? Bhuel, a ghlacadh go glaze agus Doirt an lán iomlán níos mó ná an barr an meatloaf: Ná bheith go léir fussy faoi, ach scaipthe go cothrom-ish ar an meatloaf agus lig sé spill thar gach taobh go dtí go bhfaca tú clúdaithe go hiomlán ar an meatloaf, agus aon ritheann amach agus linnte ar phár, scoop suas agus é a fhágáil ar bharr an meatloaf (beidh sé ar siúl amach agus é a baste an meatloaf agus cócaireacht): Beidh sé messy. Ná bíodh imní ort, nach ábhar, nach bhfuil sé seo císte bainise. Anois bata an rud ar fad ar ais isteach san oigheann agus leag do teirmiméadar do 160F agus téigh rud éigin eile a dhéanamh le haghaidh na 30-40 nóiméad nó mar sin beidh sé seo a ghlacadh. Glan an chistin, b'fhéidir. Ansin, tar éis 30-40 nóiméad na cócaireachta, ba chóir duit a fheiceáil rud éigin mar seo; Ná bíodh imní ort mar gheall ar an dubh ar phár, go bhfuil an dhó mil. Mar an gcéanna ar an meatloaf glaze féin; go díreach par ar an gcúrsa nuair a bhfuil tú oigheann schizophrenic ... Tabhair sé cúig nóiméad a gcuid eile, ansin tarraing an probe agus a úsáid do Carver leictreach a carve amach slices tiubh orlach amháin (ní féidir leat a ghearradh meatloaf tanaí, titeann sé amach). De ghnáth ba mhaith leat a sheirbheáil le prátaí mashed, ach tá na ábhar veggie an oiread sin i dóibh go mbainfidh siad a dhéanamh fíneáil fiú gan na Prátaí. Freastal do lucht éisteachta bhuíoch. Nó, tá a fhios agat, lig sé a fháil ithe agus daoine boird brabhsáil ... Mar sin, tá tú é, mo iarrthóir don Iris Boards.ie Meatloaf Oideas: Ach an rud faoi meatloaf é, ní bheidh ort a críochnaigh sé ar oíche amháin. Mar sin, cad mar gheall ar oíche dhá? Bhuel, is féidir leat reheat ach é san oigheann (20 nóiméad ag 140C dhéanann post maith). Ach is féidir leat freisin triail an Sandwich infamous Meatloaf: Bun Héadrom tósta (nó toast díreach plain); roinnt relish trátaí agus mhustaird agus roinnt leitís ar bharr an slice de meatloaf. Delicious. Agus tá roghanna leftover eile freisin - agus buailte deepfried, panfried, agus mar sin de. Chomh maith leis sin, má crumbled suas beagán, tá sé bia go hiontach tachrán (cé ag 18 mí, a ghearradh ort ach é i ciúbanna, ní crumble é). Comhábhair liosta (a dhéanann dhá meatloaves): Meatloaf: - 800g Stéig bhabhta (de ghnáth tá go dhá steaks) - 400g bagún (ceachtar fuíollghearrthóga, nó bagún ar ais, nó slisíní bagúin) - 2 uibheacha - 2 piobair dearg - 4 slisní aráin stale panloaf - 1 bunch oinniúin earraigh - 2 bataí soilire - 1 oinniún mór - 4 clóibh de garlic - 2 cairéid - Salann 2 luíonn móra farraige - Peppercorns 1/2 CTA Szechuan - 1 CTA masala Garam - le grinds roinnt mhaith de Piobar - 1 cumin CTA - 1 CTA deataithe paprika - 1/2 CTA púdar cillí - 1/2 CTA saoi - 1 1/2 CTA oregano - Tíme air líomóid 1 CTA (nó gnáth thyme) - 1 cupán cúscúis ollmhór - cúpla steallóga de anlann te - Anlann worscestershire 1 tbsp - splancscáileán de deataigh leachtach Glaze: - Citseap trátaí 200ml - cúpla steallóga de anlann te - 1 cumin CTA - 1/4 cupán (abair, 60ml) mil Tags: oideas