In which we examine the structural integrity of meatloaf
Dear Amy Drew: Here’s my request: Can you recommend a meatloaf recipe that doesn’t fall apart when removed from the pan? I’ve tried several, including the old Ann Landers recipe, and no luck. I end up using half for chili. I let them rest for 10 minutes or so but get the same sad-looking outcome, even if tasty. Thanks!
Linda
Amy Drew’s Answer
Hi Linda!
As the last Orlando Sentinel food writer who will ever recognize that illustrious name on face, there’s probably no need to put “old” in front of the phrase “Ann Landers recipe” (insert laugh emoji here). That said, I still had to Google the recipe. And I was absolutely thrilled to find it included onion soup mix.
Why?
The first reason is sort of self-serving. I get occasional letters in both directions — some of the opinion that the recipes I showcase are too highbrow and/or use too many ingredients (this, when I have published literal one-ingredient recipes), others questioning my foodie cred when I reference items like onion soup mix, which I have.
So, yeah. You can’t please everyone.
I can, however, please you, Ms. Linda, with the easiest, most structurally sound meatloaf recipe you’ll ever need. I discovered it via experimentation in the early ‘90s.
My friend, Nino and I (he is more like a brother at this point) met in ‘93 at the enormous copy machine of the Manhattan
publishing house where we worked, bonding over casual conversation while waiting for lengthy manuscripts to be Xeroxed. In one of these chats, it was learned that we were
both avid watchers of a supremely intellectual and then-popular TV program called “Melrose Place.”
From then on, we’d alternate watch parties at one another’s apartments. The host would make dinner. Meatloaf (and white zin, which in the ‘90s paired with everything) was on my shortlist of go-to’s. I used the recipe from the Lipton box, which is so tasty I’m not really sure why anyone would go a massive extra mile for “homemade,” but alas, it was kinda greasy with all that fat, and would sometimes fall apart as you described.
I tried making it with ground turkey instead, which resulted in a loaf so stable you could probably toss it like a football, but it had the opposite problem: it was too low-fat to be all that tasty.
The solution: MURKEY. Murkey Loaf — the only meatloaf I ever make if my youngest gets the jones for it — simply cuts the beef in half, using ground turkey in its place.
When you wrote, I was sure this was the solution, but it had been a while, so I made one to test the theory and it was sound. I removed the loaf from the pan after 10 minutes’ rest (you may even see traces of steam in my photo) and it lifted out beautifully, remained formed with no issues and sliced beautifully.
Nino usually requests a Murkey Night when we’re planning a visit, in fact. And now that we can stream “Melrose Place” via the Paramount app, we can relive our salad days — sans salad. Though I might grab a bottle of white zin for nostalgia and giggles.
Have a food or dining question? Email it to me at amthompson@orlandosentinel.com. Find me on Facebook, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando. foodie.
Murkey Loaf (serves 8)
(an alternate version of “Souperior Meatloaf,” courtesy Lipton)
Ingredients
One envelope Lipton Recipe Secrets Beefy Onion Soup Mix
1 pound ground beef
1 pound ground turkey
¾ cup plain breadcrumbs (I use Italian-seasoned)
2 eggs
¾ cup water
⅓ cup ketchup
Instructions
1. Preheat oven to 350 degrees
2. Combine all ingredients in large bowl. Shape into loaf in 13x9-inch loaf pan. Bake uncovered until done, about 1 hour. Let stand 10 minutes before serving.