a new take on meatloaf?
after a long hiatus from this classic i got back into the swing with this experimental loaf. simple mix of 85% lean ground chuck and ground pork...
...about a pound of each. they don't typically divulge the fat content of ground pork because you most likely don't want to know. butcher friends say @70% flesh. so i went for leaner ground beef than usual (for burgers etc the fattier the better). added two raw eggs, maybe a cup of diced fresh white bread, @1/2 cup chopped scallions, @1/2 cup grated parmesan, and hefty squirts of both ketchup and hoisin (maybe 2T each). mix just enough to bring it all together. install in loaf pan, slather hoisin and ketchup on the top and bake @400F until it's a little crispy on top and shrunk from the sides a bit.
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