RCI-MT.005.0189.002
Meatloaf II
Serves 4 meatloaf
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 500 g
- 1 tsp
- 4 tsp
- + 65 g (1¾ ounces + 2¼ ounces) fresh pork fat50 g
- dl (1½ cups) skim milk3½ unit
- ⅛ tsp
- ⅛ tsp
- ⅛ tsp
- 1 unit
- dl (1¼ cups) stock3 unit
- dl (1¼ cups) full fat milk3 unit
Method
1
Preheat the oven to 350°F (175°C). Lightly grease a standard loaf pan with margarine and set aside.
5 minutes
2
Finely chop or grind the beef stew meat together with the regular beef until you achieve a uniform ground meat mixture. Transfer to a large mixing bowl.
10 minutes
3
Add the eggs, diced onion, ginger, nutmeg, salt, pepper, and potato starch to the meat mixture. Mix thoroughly by hand or with a spoon until all ingredients are evenly combined.
5 minutes
4
Add water a small amount at a time to the mixture, continuing to mix until the meat mixture reaches a moist but firm consistency that holds its shape.
3 minutes
5
Transfer the meat mixture into the prepared loaf pan, pressing it evenly to eliminate any air pockets and smoothing the top with a spatula or dampened hands.
3 minutes
6
Dot the top of the loaf with small pieces of margarine to keep it moist during baking and season lightly with additional salt and pepper to taste.
2 minutes
7
Bake in the preheated oven for 60 to 75 minutes, or until the internal temperature reaches 160°F (71°C) and the loaf is firm and lightly browned on top.
75 minutes
8
Remove the meatloaf from the oven and allow it to rest in the pan for 10 minutes before slicing and serving to allow the juices to redistribute and ensure clean slices.
10 minutes