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Chef Shannon Overmiller shows you how to add meatloaf ingredients together.
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Hello! Shannon Overmiller at The Majestic in Old Town Alexandria.
We’re demonstrating meatloaf. Previously I’ve showed you a good blend of meats to use which can vary from veal liver or veal meat, but today we’re using the ground beef, the pork, some salami scraps, you can use anything you choose and, the veal liver.
The next we will be showing you is the mixture of the ingredients. One thing that’s important about home style meatloaf or any type of meatloaf is that really it’s a ratio, and recipes are not exact but they are important. You do want to follow some sort of recipe when making a meatloaf, but you find works for you and that you find, you know works for your salt amounts, your ingredient amounts. It doesn’t have to be exact to the bone but you do want it to be some sort of ratio for your pound of meat. We have our meat mixture, five pounds of beef mix. With this, you use a ratio of salt, which is five pounds beef mix to one and ½ oz. of salt. So now for the other ingredients that will go into the meatloaf, we’re going to use about a tablespoon and a half of dry mustard powder, a pinch of cayenne, a tablespoon of thyme, fresh thyme, Tabasco sauce, just a dash or so to your preference, about one to one ½ cup of oats for five-pound mixture. You can use breadcrumbs if you choose, but we like to use oats. A tablespoon of tomato paste, a tablespoon of whole grain mustard, a mustard of your choice, about two tablespoons of ketchup.
Here’s an ingredient that will also make it very home style, this is pork fat. This is something that probably your grandmother did or your mom that you probably didn’t know about in the meatloaf, but this is one of the key ingredients to making a meatloaf moist. We’re going to do about an eighth of a cup of Worcestershire sauce per mixture to your taste, about eighth of a cup. Also, we like to use chopped garlic and for this I’d say about a tablespoon and a half to two tablespoons to your taste. And per five-pound batch, five eggs, whole. Lastly, we’ll also be putting in one large onion, cut into small dice.
So, now we’ll be showing you how to mix the ingredients together to make the meatloaf. In a large mixing bowl, you take all of your meat, and you put everything together. Take your beef, you can do this by hand, it’s fine. And take your pork, as well as your veal, and salami. I’m going to go ahead and get a little mixture on here since I’m kind of full. Slowly. Add in some of my onion, a Worcestershire sauce, pork fat, Tabasco, ketchup, mustard and tomato paste. Fresh thyme, cayenne and mustard powder, eggs, your oats. You want to kind of get emulsification right now of the meat. It helps to make the texture of the meatloaf more fine and a little more compact, and really blend the flavors together. Salt and pepper. I know this is five pounds of meat, so I know that five pounds of meat to one and ½ ounce of salt, I know what it kind of looks like, but again, you can taste or one and ½ ounce of salt is it’s something like this. In a way, a rule of thumb too with any meat that you season, you basically want to coat all the surface with it, so think about that when you’re doing it. you want all of it to have to be seasoned. I know that sounds strange but, it’s just how I think of it. Pepper, a lot. You can smell it too, you can smell it before you cook it, and you can smell the salt and pepper, and you can smell it because it makes meat smell like seasoned meat. And if it doesn’t smell like anything, then it really probably doesn’t enough salt in it. One way to test it like, as I said before, is to try to take a little piece of it make a patty, and put it in a pan to heat.
So that’s how we mix ingredients. And now I’ll show you how to test the meat in a pan to see if it’s seasoned enough or if we have to come back and check it for more seasoning, add more seasoning to it now.