So I tried version 2 of my very own meatloaf recipe the other night. The first version came out just ok, but I was looking to improve it. Ummmmm, yeah, not so much. I increased the amount & number of spices I put in, but it was still very bland. It definitely did not have a "meatloaf" flavor. Here's my recipe:
2 lbs ground beef
1 egg
1 1/4 C crushed corn flake-type cereal (Trader Joe's Golden Flax, to be exact)
1 C chopped & steamed carrots, mashed
4-5 oz pureed peas
3 cloves garlic
2 T basil
2 T oregano
In addition to being very bland, the meatloaf was rather soft & slightly mushy in the middle, despite being cooked for 1 hr 20 minutes at 350*. I don't know if the mushiness was due to having too much moisture & not enough corn flakes, or if it was just because that was where the liquified fat had accumulated (the beef was 80/20). I did use a meat thermometer to make sure it was done, and it quickly registered at the "beef, medium" temp and kept rising, so I figured it had cooked enough.
So, what do you think? Do you have suggestions on how to increase the flavor (or have any flavor at all...), and what I should to do combat the mushiness?
I put tabasco sauce in mine to give it that zing.
ReplyDeleteWhere's the chopped onion? I also use 3 eggs for two pounds and Progresso Italian bread crumbs instead of corn flakes. Then I can skip the basil and oregano
ReplyDeleteI think the peas and carrots make it mushy. Try adding more bread crumbs. I mix with my hands and I can tell when it is the right consistancy and not too wet. Also did you shape it like a long loaf? A loaf pan with holes in it and another pan underneath to catch the drippings works and you can buy them anywhere. If it is not stretched out, the middle doesn't get cooked enough. I never cook more than 1 hour
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