Make no mistake: Meatloaf is first and foremost about the meat.
. I hope you enjoy it. You can order the book on my website or on Amazon, and sign up for The Food Lab Newsletter for news about upcoming events., along with hundreds of recipes for burgers, sauces, soups, meatballs, and casseroles, Doyne Nickerson offers no fewer than 70 recipes for meatloaf.
You see, Americans are proud of their meatloaf, and rightfully so. It's one of our national dishes and deserves a place up on the pedestal, rubbing shoulders with the likes of hamburgers, barbecue, and hot dogs. I mean, it's a loaf made out of meat. What could be more decadent-yet-comforting than that?
We already know quite a bit about how ground meat behaves from our adventures with sausage, and we've learned the benefits of grinding your own meat . From those starting blocks, arriving at perfect meatloaf is just a short skip and a jump away.Let's start with the very basics. Anyone who's been to a supermarket has seen those plastic wrapped trays labeled"meatloaf mix," which contain a combination of pork, beef, and veal.
Some sources claim that adding milk limits the cooking temperature to 212°F , which keeps meat from overcooking. What? Limiting temperature to 212°F? What good does that do? Meat toughens at temperatures a good 70 to 75°F below this threshold. Besides, plain old water will perform that function just as well.
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