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sailorzeoLast night, I made the first decent meatloaf of my life. I've made meatloaf before, but it was always crumbly, dry or greasy. Last night's was beauteous.
I think the meat itself played a big part of it. I'd only used the lower-quality ground beef before, as it was what I could afford. Since we found that Sam's has 90 or 95% lean ground beef for $1.95 a pound, that's what we've been buying, and that's what I used last night. About a pound and a half of ground beef, quarter-cup of worcestershire sauce, a tablespoon of montreal steak seasoning, one egg, quarter cup of soya granules, and a quarter cup of rolled oats. Mix, mix, mix, bake at 350 for one and a half hours. Then mixed up a cover sauce, more worcestershire sauce, half tablespoon of brown sugar, a glob of barbecue sauce, a glob of ketchup, and some malt vinegar (I didn't measure too much on the sauce, so its exact formula is lost to time). Oh, and I covered the loaf pan in a double-layer of aluminum foil since I do use those pans for bread and I didn't want burned grease residue.
It was a nice, tight loaf, flavorful, moist...and I only poured off about a quarter-cup of grease. So, yay me, I finally made a decent loaf! Matt said it was the best meatloaf he'd had in a long time. But then, we haven't had meatloaf since we moved down here almost six months ago... :-P But still, it was a damn good loaf.
I think the meat itself played a big part of it. I'd only used the lower-quality ground beef before, as it was what I could afford. Since we found that Sam's has 90 or 95% lean ground beef for $1.95 a pound, that's what we've been buying, and that's what I used last night. About a pound and a half of ground beef, quarter-cup of worcestershire sauce, a tablespoon of montreal steak seasoning, one egg, quarter cup of soya granules, and a quarter cup of rolled oats. Mix, mix, mix, bake at 350 for one and a half hours. Then mixed up a cover sauce, more worcestershire sauce, half tablespoon of brown sugar, a glob of barbecue sauce, a glob of ketchup, and some malt vinegar (I didn't measure too much on the sauce, so its exact formula is lost to time). Oh, and I covered the loaf pan in a double-layer of aluminum foil since I do use those pans for bread and I didn't want burned grease residue.
It was a nice, tight loaf, flavorful, moist...and I only poured off about a quarter-cup of grease. So, yay me, I finally made a decent loaf! Matt said it was the best meatloaf he'd had in a long time. But then, we haven't had meatloaf since we moved down here almost six months ago... :-P But still, it was a damn good loaf.
