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Chef Shannon Overmiller shows you how to plate home style meatloaf.
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Hello, my name is Shannon Overmiller. I’m the executive chef of The Majestic in Old Town Alexandria.
Today we made home style meatloaf. We’ve demonstrated for you the types of meat to use when making meatloaf. The method of forming and shaping, seasoning the meatloaf. Adding in the ingredients when you mix the meatloaf mixture. The tomato glaze which we prepared with a mixture of simply of sugars, vinegars, mustard, ketchup and paste. We also did a whipped potato consisting of Yukon gold potatoes, a little nutmeg, salt, butter, heavy cream. Showed you the method of drying it out, and the consistency that you want for a nice whipped potato. Then we also did the meatloaf gravy.
And now we will show you, the plating of the meatloaf. The meatloaf is been cooked, and it’s been resting. The oven is no longer on. You will get definite color, you will get caramelization on your meatloaf. But that’s really, it’s okay. That’s what you want. You want a glazed meatloaf. The sugars in this are going to give you color. But it’s not burned, you don’t want it black and then burned. But you will definitely get some color on it. So, now you’re meatloaf has been cooked and has reached the temperature that you want, you can see that it’s much more firm in it’s texture. So I can tell by feeling it that it’s ready. I also know, that when I inserted a fork into the center, bring this to my lip, it’s warm, very warm to the touch. So then I know my meatloaf’s ready. And if you have a thermometer, it should read a 1550-1600. So take off one of your meatloaf’s. Should let it rest a little bit, this is still warm so it’s going to be a little lucid than I would expect to show you.
A good knife to use for this is actually, I have a pate knife. And as I said to you before, a pate is also a forced meat. So any pressed meat, any blend of meats that have been ground up or made fine and then put back together. Take off your end bits which again, if you do make any sauces or anything, it’s very good to use this in a sauce. That’s your beginning of your meatloaf. Do it the thickness that you desire. This is a smaller loaf, so I’ll do it a little thicker. You can see the consistency in your meatloaf now, From the emulsification and the onion, all the herbs and spices, and your nice glaze right on top. We’ve got our slices. See that the knife is nice and gentle with the meatloaf, that’s what really what you want. So that’s your meatloaf. Tender and juicy, and soft and moist. Pressed with a nice consistency, but not dry. And it stays together. That’s a good meatloaf. That’s a very good meatloaf.
So now when we plate the meatloaf, simply, nothing fancy. Bring your plate to where you want it. Take your meatloaf. Plate it however you want, however you choose. Again that consistency’s just what you want. Now you take your potatoes. Once they seize up and get a little cooler, they will get a little more together. At this stage, you can always add a touch more cream, just to loosen them up a little bit. And that’s right before you plate because they will seize up on you no matter what. There we go. Take your gravy, some mushroom, all over, wherever you like it. I like it in my mashed potatoes, when I’m eating at home. That is home style meatloaf, I’d say. Thank you.