I was thinking of stuffing the inner meatloaf with micro-meatloaf crisps, cooked on an authentic Habachi, using the meatloaf double pan drippings saved from previous meatloaf to coat the hickory chips used to sear the outer 3rd layer of meatloaf.
Then, a was thinking that one could stuff twice baked potatos with a meatloaf gravy, top off with chorizo and medallions of meatloaf stuffed yam slices.
Did you all know you could do a meatloaf infused olive oil spray with one of those fancy mechanical olive oil misters??!
Fine job, both of cooking that bad-boy meatloaf, and of the super posting.
Your recipe (along with the great photos) will definitely be added to my "culinary collection."
Meatloaf-stuffed meatloaf! Yeah!
And when you make a sandwich, don’t use bread- use meatloaf slices!
And make it a triple-decker!
But hold the ketchup- let’s not overdo it.
That is the most beautiful meatloaf I have ever seen…….
There is a restaurant in Kenosha,Wi.called Little Europe.There food is German/Croation influence.They too put an egg in the middle of their meatloaf…
just going crazy dealing with salivary glands, but:
the other meatloaf thread was mentioned a fried meatloaf sandwich. now i wanna try a twice baked meatloaf:
make the meatloaf as according to all the best recipes. use, i think, Bungling Bills fried meatloaf sandwich technique to fry the meatloaf slices.
Make another batch of meatloaf. In the middle of this meatloaf pan, throw in a layer of fried meatloaf.
crazy? would the center fried meatloaf be overcooked? any ideas?!
Nice job- I like the idea of the double pan. I’m partial to not-very-lean chopped meat, and meatloaf in a pan does tend to seem like it’s treading water in grease (there’s a messed-up metaphor!).
My best friend’s mom always put the hard-boiled egg in her meatloaf; I do it once in a while when I remember. She was Brooklyn jewish, though, not Italian; we New Yorkers tend to overlap & share our traditions. My other best friend’s Italian mom always made extra eels on Christmas eve, just for me.
Boulevard Pale Ale will make any meal stellar!
My ancestors were Irish. We couldn’t afford eggs so we put a boiled potato in the middle
I had a slice cold without bread for breakfast. For lunch I had it with some semolina raisen fennel bread (that’s all I had). For dinner it was back to Breton crackers and smoked salmon dip and a Kansas City brewed Boulevard pale ale. Since I am bacheloring it this week and I can get away with that kind of diet. [:)]
You may be antsy and bored, but you can make a mean meatloaf under those conditions. Nice, very nice.
I’d take a slice of that and throw it on the grill, then finish it with some Roadhouse sauce. Put it on a quality bun, top it with some pickles and potato chips, pour a Nimbus Brown Ale and sit down to watch some March Madness.
But that’s just me.
My grandmother used to do the egg method, and she was Lithuanian
I like your explanation Jimeats.
fpczyz, I was in the Navy but don’t remember an egg in the middle of meatloaf, but then again I don’t remember eating meatloaf in the Navy and if I did, I guess I never got the egg part. What I do remember on my ship was boiled lobster for the main dish and baked Alaska for dessert every Friday. It never varied.
The first time I encountered the egg in the middle thing was with empanadas in Cochabamba, Bolivia. Since the empanadas were relatively small they used smaller quails eggs. I have a local food magazine around here somewhere that describes why the egg in the middle of meatloaf by a letter to the editor written by a guy who visits Roadfood.com but more frequently on eGullet.com. Maybe if he sees this he can explain better.
Nothing wrong with the eggs, but a "vein" of mashed ‘taters down the center of the loaf similar to where the eggs are placed has always worked for me.
I do the same thing when reading on this website. Great job Davydd! I love meatloaf and that one looks like a winner.
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