Like I’ve promised in the picnic post, I will introduce the recipe for meatloaf today. The first time I’ve known of this dish is from the facebook of my previous Polish housemate, and she posted a photo of her meatloaf. I fell in love with it at the first sight, and after reading different recipes on all types of website, I just felt even more excited to try this dish. Although it is basically just a loaf of baked ground meat mixed with spices, it looks very moist and soft, not dry and hard like normal baked ground meat.
Having said that, it was not until when I was preparing food for the picnic that I really tried making this dish, since the preparation and baking are not too complicated, and most importantly it was because I had almost 800 grams of ground pork sitting in the freezer. I used the recipe from thekitchn because I’m really intrigued by the idea of wrapping the meatloaf in bacon I also changed some of the spices according to what I have in my pantry.
You can shape the meatloaf using a loaf pan, a glass/porcelain baking pan, or using your hand and bake it on a baking tray. I used a baking pan and then invert it to a baking tray to bake.
Công thức tiếng Việt: Meatloaf cuộn thịt xông khói
- 800g ground pork
- 3 slices of sandwich bread
- 20g fried shallots
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried Oregano
- 1 teaspoon dried Basil
- 1 egg
- 8 slices of bacon (optional)
1. Lightly toast the bread slices (using an oven, on the stove top or a toaster) so it’s dry and crunchy. Chop into small pieces and process in a food processor with the rest of the spices. This step will help creating a uniform texture of the spices and they will be more evenly distributed throughout the meatloaf.
2. Mix all the blended spices with egg and the ground pork. Using a wooden spoon, mix until the mixture is smooth and combined.
After this step you can already shape the meatloaf and bake it if you don’t want to use bacon.
3. Line the container/baking pan with bacon. Place the meat mixture into the container and press down firmly, making sure that there’s no air pockets. Press the ends of the bacon to the meat surface and line two more bacon slices on top.
4. Preheat the oven at 175°C for 15 minutes. Bake the meatloaf for 30 minutes then increase the heat to 230°C and bale for another 15-20 minutes until the bacon is crispy to the touch. During baking some grease will come out from the loaf and that’s ok but if it starts to look like a ‘flood’ you can remove the tray from the oven and use a paper towel to dab it away.
Once the meat is done baking, remove from the oven and let it cool down a bit for 5-10 minutes before slicing. Don’t slice it as soon as you take it out of the oven, since the hot meat will crumble and resulting in a not-so-appetizing slice of meat.
You can serve it with bread, use in a sandwich, serve it with rice or mashed potato. You can also slice it into slices and put them in the freezer, so you can always have a quick meal when you don’t have time to cook.