Wednesday, October 31, 2012

Juicy Meatloaf

I should start with a warning: unlike almost everything else I've posted here, this recipe is not low fat.

I cooked it mostly as a challenge. I've had little experience with beef and I wanted more. Moreover, meatloaf is not common in Mexico, making it a bit exotic (it is a matter of perspective). I was pleased with the result.

I do apologize for the poor quality of the picture. I was already storing it before I thought to take a photo.

I'll post the glaze/sauce first, then the rest. Here we go:

220 gr. tomato puree or tomato sauce
1/4 Cup Ketchup
4-5 Tbsp. mustard
4 Tbsp. Balsamic vinegar
4 Tbsp. Worcestershire sauce
1 Cup beef broth (or even chicken broth or hot water)
1/2 teaspoon ground or powdered ginger
1.5 Tbsp. Paprika

Mix the ingredients in a big enough bowl and whisk them well. The result should be rather thick, but fluid. Save 3/4 cup of it to mix in with the meatloaf.

Now the meatloaf:

3/4 Cup glaze you saved from the first step
1 Kg. ground beef, preferably lean
1/3 onion finely chopped
2 Cloves garlic finely minced
2 eggs, beaten
1/3 cup cilantro, chopped (optional; it tends to wilt a bit)
1 Cup wheat bran or breadcrumbs (by this I mean a coarse powder, like that used for milanesas)

First get a really big mixing bowl, next put the ground beef in it and break it up. Add the beaten eggs and mix them with the beef. Add the onion, garlic and cilantro, and again mix well with the beef.

The next step is important. Add the 3/4 cup of glaze you saved, but don't add it all at once. Add about 1/4, mix well with the beef, then another fourth and mix again, and so on until you've added all. I was advised to do this by someone who does make meatloaf often. The idea is for the beef to gradually absorb the glaze. I don't know if this is so or not, but the results were good.

Next add the wheat bran or breadcrumbs and, again, mix well.

We're done mixing now... Anyway, shape the mixture in a loaf or use a baking mold for bread (grease it first). If you shape it without a mold, as I did, just grease an oven safe baking dish or a roaster and place the loaf in it. Pour the glaze over the meatloaf. Use as much glaze as needed, but don't feel you must use it all. It's ok if some spills over onto the baking dish.

Put it int he oven at 180 C (around 350 F) for one hour. Periodically you'll want to baste it with the beef juices that will come out, and if desired add more glaze. You should also check from 45 minutes onward how things proceed. You want the center to be brown rather than pink in the end, that's when you're done.

I ate it by itself, which was ok, but it would go well with mashed potatoes, or oven roasted potatoes, and perhaps even with sauteed mushrooms.


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