Caviar and Codfish

Meatloaf is one of those ubiquitous dishes that has a version in just about every corner of the world. Its variations are countless, and its video camera stabilizer fans, totally devoted. They do not kid when they say meatloaf equals meat love! It brings to mind camcorder stabilize memories of home, of comfort, security, of family. Whether it’s in the shape of a loaf or formed into smaller balls, the essence is easily recognizable: a hunger stopping, easy to make, soul-comforting dish made with ground meat. It could be cloaked in different names but its at its core and by its intrinsic nature, it is some form of meatloaf or other. So, whether we call it the Middle Eastern kofta, the Italian polpettone, the Lebanese kibbeh, the South African frozen yogurt machine bobotje, the Philippine version of embutido (from Spanish sausage to Philippine steamed meatloaf), the German steadicam hackbraten, the Greek rolo, the Hungarian stefania szelet, and or any other name, it most likely is, thankfully, a meatloaf. In honor of such an internationally loved and universally honored dish, I’m featuring old-fashioned meatloaf recipes that I have tried and found worth keeping. So, without further ado, let the meat love commence. Best Meatloaf by sillytracy is one I tried by randomly going around the internet; it’s just an experiment really, but it paid off very, very well I tell you! I followed her dog wheelchair list of recipes and general directions but wrote down how my prep went as well.  Ingredients: 1 tbsp glidegear butter. 1/4 cup minced onion. 2 cloves garlic, minced. 1 1/2  tsp salt. 1 1/2 tsp freshly ground black pepper. 2 pounds lean ground beef. 3 slices bread, toasted and crumbled. 7 buttery round crackers, crushed. 1 egg, lightly beaten. 3 1/2 tbsp sour cream. 1 1/2 tsp Worcestershire sauce. 1 (15 oz) can  tomato sauce. 1/4 cup milk. 3 tbsp ketchup. Directions: 1) Preheat oven to 350 degrees F (175 degrees C). 2) Melt the butter in a pan on medium heat, and sauté the onion and garlic 5 minutes (3 minutes in my case, perhaps my pet wheelchair onion was too finely chopped, whatever the microderm machine reason was, it’s always good to keep an eye on things), until onion is tender. Take off from heat, and flavor with salt and pepper. 3) In a sizeable bowl, combine the onion and garlic, beef, crumbled bread, crushed crackers, egg, sour cream, Worcestershire sauce, and 1/2 can tomato sauce. Progressively blend in the milk 1 teaspoon at a time until mixture is moist, but not sodden. Move the mixture to a 5 x 9 inch loaf pan. 3) Cook uncovered in the preheated oven for 40 minutes. Adjust oven temperature to 400 frozenyogurtmachines.net degrees F (200 degrees C), and go on baking 15  minutes, to an internal dog wheelchairs temperature of 160 degrees F (70 degrees C). 4) In a small bowl, blend the remaining tomato sauce and ketchup. Tip over the top of the meatloaf, and let bake for 10 more minutes. A sign of a great dish is how universally loved it is, it can transcend boundaries and cultures, it can easily be adapted into another country’s everyday favorites. This is so true of the Philippine embutido. A friend told me that the term was originally used for sausages or basically, hashed meat wrapped in microdermabrasion machines intestine casing—usually pork—from Spain or Portugal, but the Filipinos have managed to put their own frozen yogurt machines spin on it, and for generations, have been  enjoying their own version of the embutido. Maybe as a result of all the influences that have touched the islands, flavors that evoke a little bit of Spain, America, Asia, and all of the passion for food of Filipinos. Truth be told, the first time I tried embutido I didn’t like it. I ate a fried, hockey puck-like slice of unappetizing flavorless mystery meat. I know that sounds harsh but it’s the dermabrasion machine truth. It’s a good thing I was able to sample a homemade version of it at my friend’s house; that snore mouthpiece embutido totally made a convert out of me. I repaid her  kindness by stealing her recipe. I have since successfully made this quick and easy dish a couple of times at home and I have heard requests for a third—by the way, in exchange for letting me “steal” her recipe, my friend requested that I occasionally serve this Filipino meatloaf with steamed rice, the way it would customarily be eaten; it’s a great idea, it gives me a new way to serve this and even other styles of sylvan microdermabrasion meatloaf. The recipe is for a big batch, she usually makes them in one go and stores the rest for freezing and for giving stop snoring mouthpiece away. Ingredients: 3 kilos lean ground pork. 2 large carrots, finely grated. 1 cup chopped Chorizo de Bilbao. 6 eggs, lightly beaten. 200 grams raisins. 300 grams pickle relish. 3 medium onions, finely chopped. 3 cloves garlic, minced. 1 1/2 tbsp freshly ground pepper. 3 tbsp salt. 4 tsp sugar. 2 1/2 tbsp Worcestershire sauce. 3/4 cup cornstarch. 4 hardboiled eggs. Directions: 1) Mix all the  ingredients except the hardboiled eggs. 2) Make sure they’re all thoroughly blended together. Take a small snoring mouthguard portion of the meat mixture and fry to make sure the flavors suit your camera stabilizers taste. Adjust the seasoning to suit your taste. 3) Measure a 1 1/2 cups pork mixture. Spread the pork mixture into 8″ x 10″ aluminum foil. 4) Make a rectangular well in the center. Arrange slices of hardboiled eggs. Roll until the ends of the pork mixture covers the eggs. Continue rolling the pork mixture back and forth until it covers the slices of eggs in the center. 5) The rolled mixture in the aluminum foil should reach around 2–2 1/2″ in diameter. 6) Seal both ends. Repeat with the remaining  frozen yogurt machines pork mixture. 7) Place in a steamer and cook for 45 minutes or steam bake in an oven at 350°F for one frozen yogurt machine hour. Depending on the size of your rolls, log, or loaves, this recipe can yield anywhere from 10-12 pieces. They go pretty fast, believe me. You can serve them with ketchup or eat them as is. I like them straight from the steamer and right out of the foil. I nearly ate a whole roll when I first made them because I couldn’t believe how clean and yummy they tasted. I could eat them as they were or with steamed rice as my friend Carmel, suggested. I have even tried them pan-fried, the way many like them. I cut up several hefty slices for the boys one afternoon from my frozen stock, and I’m pleased to report that they liked it. So, thanks ever so much. I will keep broadening my meatloaf horizons and find other ways to define the meaning of old-fashioned meatloaf.

Posted on Monday, September 14th, 2009 at 2:05 pm in Uncategorized   |  RSS feed Comments and pings are currently closed.