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1kg mince / meatloaf

Posted by Plates 
1kg mince / meatloaf
May 19, 2017 08:46PM
I have just purchased a KG of mince. Keen to just mix with a couple of eggs, some onion, garlic and salt and make a meatloaf. Would this work as not keen to add flour or breadcrumbs?. How long would I need to bake for and at what temp?
J1
Re: 1kg mince / meatloaf
May 19, 2017 10:16PM
Most meatloaf recipes use 500g of mince. You'll get a BIG meatloaf with 1kg and this will affect the cooking time and temperature, which will also be dependent on what dish/pan you're going to put it in. A typical (500g mince) meatloaf pan is 22x12cm and a meatloaf that 'normal' size would typically take about 1 hour to cook at 180°C. Maybe you could make 2 meatloaves...

I have a favourite meatloaf recipe I make all the time, that has no flour or breadcrumbs although it does have rolled oats. It has the ingredients you want to use (onion, garlic, egg, salt) but also has others (carrot, apple, tomato paste, etc). I think your meatloaf would work but it will probably have a fairly basic flavour and maybe not hold together as well as one with flour or oats, etc.

Meatloaf
1 onion
1 small carrot
1 tart apple
2 cloves garlic (optional)
1 egg
4 tbspns tomato paste
1 tbspn soy sauce
2 tspns curry powder
1 tspn sugar
½ tspn salt
2 sprigs parsley
500g beef mince
1 cup rolled oats

Cut onion, carrot and apple into quarters and place in food processor. Add garlic, egg, tomato paste, soy sauce, curry powder, sugar, salt and parsley and process all until finely and evenly chopped. Remove and place in a bowl. Add mince and rolled oats and stir to combine. Press mixture into a loaf tin and bake at 180°C for one hour.



Oh, and I should add, the depth of a typical (500g mince) meatloaf dish/pan is 6-7cm.



Edited 1 time(s). Last edit at 05/19/2017 10:17PM by J1.
Re: 1kg mince / meatloaf
May 21, 2017 11:22PM
Well I just did it, and it held together no issue, but was a bit watery at the bottom which I imagine was from all the chopped onions, but it certainly came out like a loaf and sliced like a loaf, just lots of handee towels needed.
J1
Re: 1kg mince / meatloaf
May 22, 2017 01:28AM
That's good, I'm glad you got a result you were happy with. Some of the water could have come from the mince.
Re: 1kg mince / meatloaf
May 22, 2017 05:25AM
ok, have researched mince and yes it does have water content. Can you just sear it once its out of the loaf tin?
Re: 1kg mince / meatloaf
May 22, 2017 07:15AM
Not sure what you are proposing there Plates...sear it once it is out of the tin? But the water has already been lost, no point in trying to sear it in (although the evidence says searing doesn't lock in juices anyway).

The reason for the bread/cous cous/oats addition is to sop up those juices and hold them in the meatloaf, meaning it remains moist and holds together.



Edited 1 time(s). Last edit at 05/22/2017 07:17AM by Griz.
Re: 1kg mince / meatloaf
May 22, 2017 05:07PM
hah. just being imaginitive. It did still seem quite moist even though the water all came out though.
Re: 1kg mince / meatloaf
May 22, 2017 05:08PM
Hi, I often make up the 1kg of mince for a meat loaf, then use half for the meat loaf and then use the rest for meat patties. I cook them, then freeze them and use them for homemade hamburgers or pop them on a BBQ. I have a grandson who will eat the patties but won't eat meat loaf!! Crazy I know!!
Re: 1kg mince / meatloaf
May 22, 2017 05:29PM
J1 your meatloaf recipe looks delicious. I am sure Ed would be delighted if I made a meatloaf for him so will try it next weekend.
J1
Re: 1kg mince / meatloaf
May 22, 2017 09:13PM
Thanks Helen. I can't take credit for it although I have altered a few things. I got the original recipe from the Dominion Post newspaper many years ago, probably in the 1980s. Years later I found out the recipe had been given by a Wellington reader named Lyndie Pillar. But I see the original recipe is also on the internet now and attributed to Alison Holst but it has microwave instructions only so I'm thinking maybe Alison invented the recipe for the microwave market and Lyndie took it and converted it to oven cooking, or maybe the other way around and Alison took Lyndie's recipe and converted it to microwave!

Anyway, the original recipe is here [reshipes.com] You'll see I've replaced the milk with tomato paste and deleted the sultanas (they're nice in it actually but my partner doesn't like them so I always leave them out now). Interestingly, my original newspaper recipe had the garlic as optional and the soy sauce as 1 teaspoon only, but I see Alison's version has the same changes I made to the recipe, i.e. garlic not optional and increased amount of soy sauce.

An extra note of interest re Lyndie Pillar. She was a neighbour of NZ Listener food column writer Lois Daish. There's an old (cached) Listener food page on the internet where Lois gives Lyndie Pillar's Anzac biscuit recipe out and says “My favourite Anzac biscuit recipe was given to me by Lyndie Pillar, who was my friend and neighbour in suburban Wellington in the 1960s. It was her baking of our traditional cakes and biscuits that made me realise they were among the best recipes in the world. Lyndie’s Anzacs were thin, flat and crisp, with a touch of chewiness in the middle. Here is Lyndie’s recipe, now in metric measurements. To measure the golden syrup, first dip the measuring spoon in boiling water, so that the syrup will slide off easily. Erratic measuring of the syrup is the main cause of problems in making Anzac biscuits.”

Cached Listener page re Lyndie's Anzac biscuits [webcache.googleusercontent.com]
Re: 1kg mince / meatloaf
June 27, 2017 12:00AM
I have just made another, and I have a lot of what is described here.

[www.chowhound.com]

What do you do with it?
J1
Re: 1kg mince / meatloaf
June 27, 2017 01:09AM
I freeze anything like that in one cup amounts, label it according to the flavour profile and what it originated from, and use for future stock or gravies.
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