'For many, meatloaf was often the punchline of jokes about horrible home dinners. Because it is made from ground beef, it is a way to serve meat for dinner without having to pay for steaks or any whole cuts. But ground meats need certain handling in order to taste good. Primarily, we want to mix them as little as possible while incorporating flavor, ideally while cold. Let the panade sit for long enough to completely soak the breadcrumbs. Once the non-meat portions of the meatloaf are mixed together thoroughly, add the cold ground meat and mix just enough to achieve homogeneity. Typically, meatloaf has either a glaze or is wrapped with bacon. We’ve married the two techniques, basting a relatively thin wash over the bacon-wrapped meatloaf a few times during the roasting process. To glaze a meatloaf without any bacon wrapping, make the coating thicker by using less liquid and possibly adding thick ingredients such as ketchup, hoisin, honey, tomato paste, kochujang or additional miso. Makes enough for 8-12 people, roughly 3lb. Equipment: • mixing bowls: 1 large, 2 small • box grater • strainer • shallow roasting pan • 9-10” bread pan or terrine • parchment paper • permanent marker (wide tip) • spatula and tongs (or possibly a second spatula) Ingredients: 1 1⁄4 lb ground beef 1 1⁄4 lb ground veal or pork 3⁄4 lb bacon thin (regular) slices 1 ea onion grated 1 ea shallot grated 1 ea carrot grated 1 ea egg 1⁄4 cup cream or milk 1⁄4 cup breadcrumbs 1+1 tsp granulated garlic one for the mix; one for the glaze 1 1⁄2 tsp kosher salt 1 tsp black peppercorns 1⁄2 tsp dill seed 1⁄4 tsp oregano 1⁄4 tsp thyme 1⁄4 tsp basil 1 Tbsp honey 1 Tbsp miso paste 1-2 Tbsp collected onion and shallot juice 1 tsp Worcestershire sauce 1 tsp hot pepper relish or sauce Procedure: 1. Preheat the oven to 350°F. 2. Grind the black pepper and dill seed into powder. 3. In a small bowl, combine the breadcrumbs, 1 tsp granulated garlic, kosher salt, black pepper, dill seed and milk. 4. Grate the onion and shallot into a strainer in a large mixing bowl. 5. Press juice from the onion and shallot according to your need; use less juice to get a thicker glaze. 6. Pour the juice into a small bowl or measuring cup to use later in the glaze. 7. Dump the onion and shallot material into the bowl. 8. Grate the carrot into the bowl. 9. Add the egg and the breadcrumb and milk mixture to the bowl. 10. Mix everything in the bowl together well. 11. Add the cold ground meat, and mix everything together thoroughly without over-mixing. 12. Place a sheet of parchment paper on a flat surface, and then the bread pan on the paper, face down. 13. Trace the outside edge of the bread pan where it contacts the paper. 14. Remove the bread pan and turn over the paper. 15. Using the traced rectangle as a guide, place strips of bacon across the rectangle, along its short dimension, from end to end, overlapping with the fatty edge under the meaty edge. 16. At the ends, place slices of bacon in a similar pattern, overlapping about three strips and sticking off the short edges of the rectangle, along the long dimension. 17. Make a loaf of meat atop the bacon, keeping it as regular as possible. 18. Wrap the end strips first, up around the loaf and along the top (which will become the bottom). 19. Next, wrap the lateral strips of bacon, in order, so that the overlapping is respected. 20. When wrapping the bacon, pull gently to keep the bacon from being slack without overstretching the bacon. 21. Once the meat is completely wrapped with bacon, place the bread pan next to the work surface, and use the paper to pick up the loaf, and lower it into the pan. This will help to shape the meatloaf. 22. Press the wrapped loaf down into the bread pan. Tighten up the undersides of the bacon (currently on top). 23. Prepare the roasting pan with parchment or silicone baking sheet, as desired. 24. Turn the meatloaf out onto the center of the roasting pan. 25. Place the meatloaf into the center of the oven. 26. Grind the oregano, basil and thyme and add them to the onion and shallot juice. 27. Add the honey, miso, hot sauce and Worcestershire sauce to the juice and herbs mixture to make the glaze. 28. Once the meatloaf has been in the oven 20 minutes, take it out and baste it with some of the glaze mixture. 29. Return the meatloaf to the oven and bake 20-30 more minutes, and baste again. 30. Roast the meatloaf for 20 more minutes, and baste one last time, returning the meatloaf to the oven for 10-20 minutes more, depending on how much more time it needs to cook. 31. Remove the meatloaf from the oven after 60-90 minutes total, it should have an internal temperature of 160F, and allow it to rest for at least half as long as it roasted. Keep it warm by tenting it with foil and/or keeping the pan atop the warm stove. 32. Slice the meatloaf with a sharp kitchen knife into slices a little less than an inch thick. Music: http://www.bensound.com/royalty-free-music'
Tags: egg , cream , onion , honey , carrot , bacon , beef , pork , hot sauce , meatloaf , miso , shallot , breadcrumbs , panade , hot pepper sauce , worcestershire sauce , garlic powder , black pepper , thyme , oregano , dill seed , bacon-wrapped meatloaf , love your food , loveyourfood , chef caleb
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