brainwagon

While I was on Julian’s website, I noticed that he still hadn’t mastered the fine art of meat loaf. I thought that he should check out Good Eats Meat Loaf for inspiration.

It’s not a perfect recipe, but it’s not bad. They use a mixture of ground chuck and ground sirloin to get the right amount of fat, and some crusty garlic croutons to balance it out. Getting precisely the right mix of bread to meat is essential to avoid making a doorstop. I like the spice mix generally, but you should consider using red onions (I like meat loaf mostly on the second day, in sandwhiches with slices of red onion on it, yum!). It never hurts to put strips of bacon on top either.

Curse my Weight Watchers diet.

Oh well, another thing to try is to use an even greater variety of meats. I like a 1/3 split of ground chuck, ground pork and ground veal for meatballs, although I’m mostly opposed to using veal, I sometimes succumb to it for dishes like this. I’m in good company, Emeril’s Kicked Up Meat Loaf uses a similar meat mix.

Oh, and Julian, if you are listening to this, I liked the Chopin, keep up the recordings!