How to make a basic meatloaf from nothing

If meatloaf is in your comfort food class then most likely you grew up with it. Comfort foods are like that. They bring back the memories of childhood and the great smells and tastes from Mom's kitchen. In all probability my mother's meatloaf recipe, that is comforting to me, is not the same as your Mom's. That's what's so great about meatloaf. There's not a definitive recipe. It's a blank canvas. One of the most versatile meat entrees there is. It's essentially more of a food class than it is a food item. In a similar manner that soup is a food class. Meatloaf Basics Great meatloaf must be juicy but never greasy. Although there's not a definitive recipe there are some basics to every meatloaf recipe. Naturally it starts with meat. Most recipes call for ground beef but it doesn't need to be all ground meat. You can use a mix of meats including veal, lamb, pork or sausages. The meat is a basic but still versatile. In addition to the meat you may almost always have some kind of binder like eggs and a starch such as bread or cracker crumbs. Some recipes also include veg. The crumbs help to bind with the eggs and also serve as an extender for the meat. Vegetables are also an extender and will help to keep the meatloaf moist. Just pulse them in the Kenwood. You can also buy flavored breadcrumbs. Vegetable variations make meatloaf even more versatile. I know a woman that cleans her chiller of leftovers every week with meatloaf. A favourite is bacon strips. Tomato products are also popular . My Mom used catsup. Seasoning is a matter of taste. Use whatever you want. Beyond that permit your taste buds be your guide. Wish to have a Mexican meatloaf recipe? Try chili powder and cumin. Use ground tortilla chips as the starch and a taco sauce topper. How about Italian? Then it's oregano and basil. Do you see what I mean? Naturally you should still prepare the one that is comforting to you. But you can travel the world from your kitchen with meatloaf and all its fluctuations. Meatloaf actually is a flexible comfort food.
Turkey is a most versatile product. It is more flavorsome and meatier than chicken and with extra protein. Like all poultry though there are serious health risks if it isn't cooked correctly. The sole thing you have got to be careful of when cooking any kind of poultry is to make certain it is seasoned well because I have found all various forms of birds tend to need additional seasoning vs meats like pork and lamb. It encompasses the rule of seasoning, that every bite of a meatloaf should be full of flavor. Mix well and add to a loaf pan. Some spread ketchup ( three / 4 cup ), mustard or catsup atop the meatloaf. I do not.. If you do not have a loaf pan you can spread the meatloaf on a baking sheet to about the size of a thick burger. I would cover and cook at 325 for 50-65 mins till internally it is 160F, checking it every twenty minutes to make sure it isn't burning. Tip : Meatloaf is just glorified meatballs so you can use this mixture to make turkey meatballs or maybe turkey burgers.

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