Well I haven't tried a blended meatloaf before. When I was a kid mom just used all ground beef.
But I'm making a recipe out of Cooks Illustrated, which is a magazine that basically gets all anal-retentive and scientific about cooking. Literally when they seek to figure out a recipe they'll make 25, 50, 75 or more batches of a dish each time altering and testing out single variable changes. And in the course of their testing they found that supermarket meatloaf-mix meat has the best combo of flavor and texture. The mix is an equal split by weight of ground chuck, ground pork, and ground veal.
Now I think the headquarters for Cooks Illustrated is back east (Vermont springs to mind for some reason) so it might be a regional thing, also it could be that veal is becoming a faux paus to sell too, but I can't find it in the stores. I finally decided to try a 50/50 split ground chuck and ground pork to see how that turns out.
Chuck has always been too gamy and stringy for my taste, so blending it with other meats would probably even out the flavour. Of course, this time of year the meat is probably juicer and fatter, too. Plus grinding the meat would make it far more easier to chew. I'll have to try that!
My family traditionally adds a few cups of rolled oats to our meatloaf. It makes it serve more people, makes it more tender, and sops up the grease from fatty meats like beaver or bear.
Even if they won't do the blend for you, they do have lots of tasty sausages, meats, and German foods and candies. :D In fact, I need to make sure we get over there again soon.
Heh I'll keep that in mind. Unfortunately where I live I don't think there are any specialty meat shops. At least none that I'd consider not out hither-and-yon in terms of driving.
Although who knows I think I'm going to have to bite the bullet and dump my condo, so I may be moving sometime next year.
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But I'm making a recipe out of Cooks Illustrated, which is a magazine that basically gets all anal-retentive and scientific about cooking. Literally when they seek to figure out a recipe they'll make 25, 50, 75 or more batches of a dish each time altering and testing out single variable changes. And in the course of their testing they found that supermarket meatloaf-mix meat has the best combo of flavor and texture. The mix is an equal split by weight of ground chuck, ground pork, and ground veal.
Now I think the headquarters for Cooks Illustrated is back east (Vermont springs to mind for some reason) so it might be a regional thing, also it could be that veal is becoming a faux paus to sell too, but I can't find it in the stores. I finally decided to try a 50/50 split ground chuck and ground pork to see how that turns out.
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My family traditionally adds a few cups of rolled oats to our meatloaf. It makes it serve more people, makes it more tender, and sops up the grease from fatty meats like beaver or bear.
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http://www.yelp.com/biz/hans-sausage-and-delicatessen-burien
Even if they won't do the blend for you, they do have lots of tasty sausages, meats, and German foods and candies. :D In fact, I need to make sure we get over there again soon.
Reply
Although who knows I think I'm going to have to bite the bullet and dump my condo, so I may be moving sometime next year.
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