I am cooking for our AA District 39 Alchcothon on New Years Eve. They usually have BBQ'ed pulled pork.  Since I can't abide by that, I said I would make meatloaf, mashed potatoes and gravy this year.  Other ex-oilers will bring sides and desserts!

Trying a new recipe for my Meatloaf.  Some folks don't like pork products, so I am going to use 30% ground chicken thighs for mine.   Making a test run today.  Quite a bit of what I would call  flavor enhancing filler and binder.  For the flavor filler I have mirepoix of 2 medium onions, 2 celery and 2 med carrots. Which are pureed in food processor.  Along with 6 anchovies filets, 1/4 c soy, 2 tablespoon Worcestershire sauce, and paprika.  That is then is cooked till liquid is gone.



For the binder I have 1/2oz gelatin, 1/4c buttermilk & 1/2 cup veg stock.  That is bloomed.  Then 4oz of cremini mushrooms and 1 cup bread crumbs are run through food processor.



They are then combined and allowed to cool.  I am just now getting up to mix this mixture with the meat and eggs. Putting in form an cooking at 350° till IT is 145°.

With the bread crumb/mushroom mixture weighing 11oz and the mirepoix 25oz.  My 4lbs meatloaf is going to be a 6lb I guess.

Interesting mix, it surely will be different than your everyday meatloaf.

Well it was enough to basically make 2.  I have no idea what the flavor will be like or the texture.  I need a firm loaf, cuz I plan on putting through slicer and shooting for 4oz serving!  Will make a glaze and glaze one and the other will remain plain.  I screwed the pooch and left out salt n pepper, so that will effect taste, but this was more a texture run.

Also trying a new way to cook.

Seems like a good mix, I have pretty much the same with the vegetables, but added in some green and red or yellow pepper and ran it all through the food processor.

Can't wait to see your finished product.

I will try and get some pictures of finished product. Taste was off, texture a little to soft for me.  For me, to much mirepoix and chicken is out.  Going back to pork.  I dont think the whole umami thing works with chicken.

You can't or don't want to use all beef?

Dont want to.  To me, a traditional meatloaf has always been more then just beef.

Yeah, for all the work and effort, this was not a good result. Taste was not good, texture was not good.  I think it was probably the chicken, but the recipe also called for gelatin and I think that also affected the mouth feel.

Round II.  160oz ground beef, 59oz ground pork. 28 eggs, 10 cups cooked mirepoix, 14 slices of bread, put through food processor, and spices.  A tad to much pepper, but taste is right where I want it.  Slightly above average for those that don't like gravy.

Four 80oz loafs, and a 50oz loaf.  Not bad taking 220oz of meat and getting 370oz out of it.  Another reason that there is to much veggie in it.

I was going to vac seal these and only use if they were really needed, but I think these are great meatloaf!  I am curious to see what weights they will be cooked, as they were all 80oz raw.  That 1st batch of 3 all ended up 51oz, and 13 slices.  If these end up around 13 slices, I will be well on the way to the required 180 4oz slices.

 I am curious: if the cast iron loaf pan I saw produced any differences in the finished product, especially taste, vs the sheet metal pans?

 Merry Christmas!

None are CI.  5 are identical loaf pans from a friend.  2 more of his are the lighter ridged ones, and then the 2 aluminum, and my Pullman pan.