Stuffing Meatloaf

Casey made the meatloaf for the second week of the Meatloaf Sandwich Club.  Here’s his recipe:

Stuffing Meatloaf

1 6 oz package stuffing mix, any flavor

1 large egg

1 cup hot water

2 pounds ground beef

1/2 cup ketchup

1 T brown sugar

1 T Worcestershire sauce

In large bowl beat egg, toss stuffing crumbs in it. Add the hot water and let sit for about ten minutes to absorb the water.

Add the ground beef and mix well.

Shape into loaf and bake at 350*F (175*C) for one hour. Remove from oven and top with ketchup, brown sugar and Worcestershire that has been mixed well. Return to oven and bake another 10 minutes to set the topping.

Casey notes that he also added some more sage to the stuffing, and added a dash of ginger and ground mustard while mixing the beef.  He also created his own brown sugar mixture with regular sugar mixed with maple syrup.  He used cornbread stuffing mix and served it on Breadsmith Country Buttertop Bread.  His preferred condiments were Plochmann’s mustard and mayonnaise.

Here’s some pictures:

Salisbury Steak Meatloaf

Tony volunteered to make the meatloaf for the first meeting of the Meatloaf Sandwich Club.  Here’s his recipe:

Salisbury Steak Meatloaf

1 medium yellow onion, julienne

8 oz mushrooms (6 oz diced, 2 oz minced)

6 oz beer, preferably a dark lager

6 oz beef broth

1 lb ground beef, preferably 85% “lean”

1 lb ground pork

2 eggs

1 T Worcestershire sauce

6 oz panko bread crumbs

1/2 tsp pepper

2 tsp salt

1 tsp garlic powder

Vegetable oil

about 3/4 cup ketchup

Heat a saute pan over medium heat.  Add the onions, season, and cook until almost deeply caramelized (covering the pan will hasten the process).  Then add the mushrooms and cook until tender. 

In a small pan, bring the beer and broth to a boil.  Continue to cook, reducing the heat if necessary until the mixture is reduced by half. 

Preheat oven to 350 degrees.  In a bowl, combine all ingredients and mix thoroughly.  Lightly oil a 9-inch loaf pan and place the meatloaf mixture in it.  Then invert the loaf onto a baking sheet, preferably covered with parchment paper.  Alternatively, just  free form the loaf on the baking sheet.  Place the meatloaf into the oven and cook for 25 minutes.  Remove the meatloaf from the oven and spread the top of it with the ketchup.  Place the meatloaf back in the oven and cook until the internal temperature reaches 160 degrees, about another 25-30 minutes.  Let rest for at least 5 minutes before slicing.  Serve. 

The result was a deeply meaty yet tender meatloaf.  The mushrooms and Worcestershire sauce provided great flavor while the beer and beef broth added a bit of sweetness and a surprising richness.  The ketchup topping added a nice pungent blast atop the loaf.  The only complaint was that it was just a bit too “fatty”.  There seemed to be just a bit too much fat in the loaf that coated the tongue just enough to dull the perception of flavors on the tongue.  This probably wouldn’t have been a problem had the meatloaf been served warm but for sandwiches, it seems that a leaner cut of beef would produce a better sandwich.  Here’s a picture:

Tony’s Earlier Blog Post on Meatloaf

Just as an idea springboard, here’s a link to a post I did on meatloaf.  It analyzes about 8 meatloaf recipes and tries to come up with an “average” meatloaf.