How can I improve my meatloaf ?
Q: Why are some of my meatloaves crumbly while others slice perfectly? I realize that my “recipe” varies some each time, but which ingredient determines the outcome? My basic formula is one pound or so of ground beef (20 per cent fat), one pound or so of ground pork, one envelope of onion soup mix, two or three eggs, a half cup of ketchup and bread crumbs so the mix is not visibly wet. I bake it to an internal temperature of 160 degrees Fahrenheit.
A: A successful recipe typically calls for meats that aren’t too lean (20 per cent is a bit low). The binder, in your case bread crumbs (fresh or dried?) is often mixed with milk or other liquid to make a panade/mush that helps retain moisture during cooking — especially if you are starting with dried bread crumbs. The ones that don’t have a bread crumb or oats binder often will use cooked vegetables instead. The mix needs to be very thoroughly combined.
Giving the meatloaf a brief respite before slicing allows juices to be redistributed, just like other meats.
Q: My mother is coming to visit. I’m a vegetarian; she eats nothing but meatloaf and roasted pork anymore. She doesn’t like eggs as a main ingredient; she also hates grain-based foods. Do you have any dinner ideas?
A: Try hummus for dinner. It is filling, it can be topped a lot of different ways, and even carnivores tend to love it. Also, in this situation, who doesn’t love pasta?
Q: I’m looking for a meal that I can drop off at a friend’s home in the refrigerator for their return from a week at a family funeral.
I was thinking an easily reheatable casserole/soup, prepped salad with a dressing on the side and a dessert. The salad and dessert aren’t too difficult but I am not a casserole fan and am drawing a blank.
A: How about a thick, homemade lasagna? The dish is comforting, it’s hearty and it reheats better after a day or two.
Q: My problem with lasagna is the ricotta or cottage cheese. I don’t like the taste or texture. If I were to leave it out, how should I adjust a recipe to make up for any change in consistency?
A: Use a béchamel sauce instead.