Mike's Meatloaf
Lots of flavor in this one with adjustable heat elements (Tonys and Tabasco). I was never a fan of traditional meatloaf, so I set out to make one that suited my tastes better. Namely, a more complex mix of flavors and a texture more like a well-made hamburger rather than a thick, dense brick.
Lots of flavor in this one with adjustable heat elements (Tonys and Tabasco). I was never a fan of traditional meatloaf, so I set out to make one that suited my tastes better. Namely, a more complex mix of flavors and a texture more like a well-made hamburger rather than a thick, dense brick.
- 1 tablespoon worcestershire sauce
- 1/2 cup parmesan cheese
- 1 tablespoon tabasco sauce
- 1 pound ground beef extra lean
- 1 can go with sweet mild, or hot sausage
- 3 each eggs large
- 1 tablespoon tony cachere's or any seasoned salt with cayenne
- 1 tablespoon dale's marinade
- 1 teaspoon black pepper freshly ground, fine
- 3 slices white bread torn or cut into small pieces
- 1/4 cup shallots diced, add more or less to taste
- 1/4 cup scallions green only, thinly sliced, again add more or less to taste
- 1 jar sliced mushrooms we use green giant for this to keep prep simple, but you could a
- 1 jar pasta sauce your favorite, we use the thicker chunky classico sauce varietie
- Carbohydrate 14.4869394143871 g
- Cholesterol 91.5919143115581 mg
- Fat 31.9269370646978 g
- Fiber 1.79223587524994 g
- Protein 22.3092588715828 g
- Saturated Fat 12.2797779552558 g
- Serving Size 1 1 Serving (197g)
- Sodium 490.239559034289 mg
- Sugar 12.6947035391371 g
- Trans Fat 7.5142183403417 g
- Calories 440 calories
Step-by-step
- Preheat oven to 350F.
- Throw eggs into a medium bowl and scramble them. Add Tabasco, Tony's, Dale's, Pepper, and Worcestershire to the eggs and mix until all ingredients are well dispersed.
- In a large bowl combine the Ground Beef and Pork with the Bread, Dried Shallots and Onions, Green Onion, Mushrooms, and Parmesan and mix to get things initially combined without mixing too much (mostly just to get the ingredients spread out and over each other). Over kneeding/mixing here will lead to a more dense end result.
- Add the liquids into the large bowl and mix until just combined. Separate into two loaf pans and top with Pasta Sauce.
- Cook for 60-75 minutes (until done)
A crust of caramelized pasta sauce yields to a remarkably tender interior that eats more like a seasoned burger than a dense brick. Achieving this lighter texture requires deliberate chemical management, specifically regarding how proteins bind during mixing. When ground meats combine with binders, excessive mechanical action develops the myofibrillar proteins into a tight, elastic matrix that traps moisture unevenly and creates a heavy mouthfeel. By dispersing the dry aromatics and bread pieces gently before introducing the wet ingredients, protein cross-linking remains minimal. Furthermore, the inclusion of acidic elements like Worcestershire sauce and seasoned salt helps tenderize the meat proteins on a molecular level while balancing the heavy fat content from the beef and sausage.
- Combine the eggs, hot sauce, Worcestershire, and marinades thoroughly in a separate bowl before adding them to the meat mixture to ensure even salt and acid distribution without over-working the proteins.
- Bake the loaves in two separate pans at 350 degrees Fahrenheit for 60 to 75 minutes to guarantee the interior reaches a safe temperature while maintaining a moist crumb.
- Monitor the exterior texture closely during the final fifteen minutes of cooking so the pasta sauce topping thickens without burning the sugars present in the tomatoes.
Dividing the mixture across multiple pans increases the surface area exposed to dry heat, allowing more moisture to evaporate efficiently during baking. Proper resting for ten minutes post-oven allows the internal juices to redistribute evenly throughout the loaf structure.
