Good old meatloaf.
Many of us grew up eating it – and many of us grew up disliking it because it was so-ooo dry.
Not when you apply this method, however. Injecting moisture into the meat is paramount if you don’t want to be gagging for a drink after each dry, crumbly mouthful.
And I don’t mean using a syringe!
With mine, I like to soak some bread in milk and mush it all up before mixing it through the meat. It’s usually rye bread, but any old bread would do – even the stale stuff.
It’s also about building layers of flavour. I like to fry up some onion and garlic and toss it into the meat as well – it adds depth and soft pops of natural, caramelised sweetness.
And then there are the herbs and spices. Fresh herbs and freshly ground spices win hands-down when all the ingredients get cosy during the cooking process. It’s a noticeable difference!
I’ve been making my recipe for meatloaf like this for ages, and with only two of us in this household, there’s always enough to freeze for a later day. It defrosts perfectly and also makes for a hearty work lunch – something I’ve been doing a lot as we continue to save our dollars for the next overseas jaunt.
If I’m feeling like a decent weekend lunch, I slice off a couple of chunks of the juicy meatloaf and turn it into something like this.
A meatloaf stack!
It’s so easy to construct. All you need is a 4 cm slice of toasted sourdough bread – yes a thick slice – and a few slices of mozzarella. Turn the oven grill onto high, put the toasted chuck of bread onto anything that can take some heat, put one thick slice of warmed meatloaf onto the bread, slap on a slice of cheese, another slice of meatloaf, some of the sauce and more cheese.
Then grill the sucker until the cheese melts and oozes down the sides.
Tuck in and get messy.
*Maitre D’ Mini Casserole supplied by Scanpan