The New Family
likes this recipe because it can be made into meatloaf, burgers for grilling,
or meatball sandwiches. Looking at what the they have on hand, Dad decided to
make both.
Long post. Click continue reading to read on.
As usual, the
seasoning is to taste so quantities provided are guesstimates.
3 lbs. ground
beef
3 tbsp. sugar
1 tbsp.
oregano
1 tbsp. basil
1 tbsp. dried
minced garlic
1 medium onion
diced
1 bell pepper
diced
1 cup
Parmesan
1 cup Panko
breadcrumbs
2 eggs
Splash of
milk (Dad used cream as he doesn’t keep milk around)
Salt and
ground black pepper
Water as
needed
For meatloaf,
you will want BBQ sauce. However, to make meatball sandwiches, use a jar of
pasta sauce blended in a blender and seasoned to your liking (Dad likes to add
fennel and garlic). You will also need a bag of Turano rolls.
On a side
note, reader Ann T introduced the New Family Dad to garlic. She made breakfast
for him and her husband one fall morning and used it on sausage. Dad was
impressed. Norm, not so much. Thanks Ann!
Saute the
onion and peppers with cooking spray, in oil, or in butter. Dad used cooking
spray because he had his apprentice strapped to his chest while preparing them
and it was easier than using butter.
If only you could smell how good this smells. |
In a bowl,
make a thick slurry from the eggs, milk, Parm, Panko, garlic, oregano, basil,
water, and pepper. Before adding the veg and ground beef, taste the slurry. The
ingredients will not have melded, but you need to make it slightly salty
because only the Parm has salt. The Panko breadcrumbs have some salt, but even
combined they don’t have enough to season the meat.
The amounts
provided for the ingredients are estimates. You want to balance the dry with
the wet until the slurry is the consistency of ricotta cheese.
Wash and
sanitize your hands.
When you have
the balance correct, add the veg (deglaze that pan, don’t leave the good stuff
behind) and meat. Mix to combine with your hands. Dad lets the ground beef rest
on the counter for a bit to warm up, about a ½ hour. Trying to combine it when
it is too cold is unpleasant. It is going to be thoroughly cooked anyway, so
bacteria growth is a low concern.
Wash and
sanitize your hands.
Alternatively,
if you are hyper concerned about keeping the meat cool, you can combine in a
food processor.
Leave the
mixture in the bowl and let rest, covered, in the refrigerator for a few hours
or overnight. The purpose is to rehydrate the dried spices and to let the
flavors marry.
When ready,
make a loaf, balls, patties or all three. Make the balls an appropriate size to
fit two or three in a roll. Dad divided the mass into two equal sized portions.
He made a meatloaf out one, and meatballs and burgers out of the other.
Now, you want
to get a good sear on the outside of the loaf and balls without overcooking the
center. This is best accomplished in a hot (450º) convection oven and on a rack
with spaces narrow enough to support the loaf/balls. Use a drip pan, but keep it
low enough to allow air to circulate. The loaf cooked for 17 minutes at 450º
then 33 minutes at 350º. The balls and burgers cooked for 21 minutes at 450º.
You want brown, not gray. |
Don’t waste
your time trying to brown in a pan. That’s the road to disappointment. And yes,
a convection oven does a much better job than a regular oven.
Tip: If you’re
not getting an even brown, even when you rotate your food, you might need to
clean your oven.
For both,
cook until your instant read thermometer is about 5º from done, about
155º. Pull and let rest 3 or four minutes. Final temperature should be 160º.
Blend in blender and season your pasta sauce to your liking. Place in crock
with meatballs, or in pot on stove to keep warm until ready to serve. When
ready, serve three balls per roll. To really kick this recipe up, sprinkle
whole-milk mozzarella cheese and crushed red pepper flake on top and brown in
the oven.
Meatballs in sauce. |
For the loaf,
paint a thin layer of BBQ sauce on and return to 350º oven. Repeat
for three or more layers. Check internal temperature
each time. Do not exceed 155º. Pull at this temperature and allow it to rest
for 10 minutes before slicing.
Triple glazed meatloaf |
You can make
your own BBQ sauce:
1/3 cup
ketchup
2 tablespoons
brown sugar, firmly packed
1 tablespoon
prepared yellow mustard
2 tsp. pork
gelatin or
½ tsp. beef
base.
Splash of
liquid smoke
Or you can
use a readymade one you like. Dad likes Bullseye for beef. Famous Dave’s
Devil’s Spit is good too. He save the Sweet Baby Ray’s for pork.
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