Extra meaty meatloaf for bloke?

skintlass

How about apple with the pork? I love that combo. Make an apple puree and mix in with the pork mince bit. Wow I've just re-read your post above - you work very long hours mr BE - thats dedication. Beef I'm not too sure about - beef n onions . I'm not a fan of lamb so I'll take your word on the lamb n mint combo. I think sage is supposed to go well with pork so your sage n onion stuffing idea should go well there (I love sage n onion with pork or chicken and applesauce)

mrbadexample

skintlass wrote:

Wow I've just re-read your post above - you work very long hours mr BE - thats dedication.

No, that's overtime! I try to take advantage of it when it's available. :money:

I've also been thinking that I might be trying a bit too hard with the layers thing. I reckon that's for a second meatloaf rather than a first.

I'm more concerned with the appropriate seasoning, as I'm not really sure what I'm doing when it comes to herbs 'n' spices.

skintlass

Ah yes overtime - I'm staying away from that at the mo - I did do lots of overtime at one stage but got tired and bored and ended up spending the extra money on stuff to make me feel better for working all the time - catch 22 .
Yeah the layers did sound a bit advanced for a first attempt. As for seasoning I usually taste mine to see how it is but you can't do that with raw meat _pale_ . I think the only thing you can do in this case is find a recipe that you like the sound of and stick to the seasoning rigidly. If you're not doing layers are you still doing different meats?

Paulie'sGirl

Hey,

Following this thread with interest lol

Beef layer could be nice mixed with mustard or horseradish?
Lamb and mint sounds excellent
Pork goes well with apples as mentioned. Also with sage - sooooo... utterly outlandish and weird thought, what would it be like mixed with sage and onion stuffing as your filler?

Could be too weird, but I thought I'd share it, cos often the oddest sounding things are the nicest... (garlic... bread???!! :rotfl: )

Additional weird things to think about: capers, dried chilli flakes for a bit of heat, a tiny touch of nutmeg is great with pork, mixing pork and smokey bacon bits together (chopped really finely together?)

Luv,
PG

hex2

May I lead you astray with a late suggestion that would take into account the layers.......? Really easy to do or I would never have made it.....

Adapted from Good Food a few years ago, gorgeous hot or cold.

One duck breast
One chicken breast
Same sort of size of pork fillet
2lb decent sausage meat
2 cloves of garlic
250g rindless streaky bacon
Brandy (3 tbsp), cream (double 150ml), herbs (thyme will do nicely)

Trim any fat and sinew off the duck, chicken and pork. Crush garlic, mix with thyme, brandy,2 tbs oil and pepper. Add meat, cover and leave for up 1 to 24 hours.
Drain the meat, chuck the marinade away.

Duck chicken and pork into bite sized chunks. Brown it for two minutes in some more oil. Put some salt and pepper on and leave it to chill for a bit. Grease your tin. Put strips of bacon on the base of your tin, and up the sides with enough to fold over the top.
Mash your sausage meat in a big bowl with a wooden spoon. Add cream and some herbs. Bit of salt and pepper. Then tip in the browned duck etc, mix it all up together. Put it in the bacon lined tin, and fold the bacon strips over the top so it is all covered.
Oven should be 180 or gas mark 4. Wrap the tin in foil all over, twice. Put in in a roasting tin and pour boiling water into the roasting tin till the water is halfway up the outside of the meatloaf tin. Chuck it in the oven for an hour or so - it is ready when the top is firm when pressed.
You can freeze it, and it keeps in the fridge for a couple of days. At least I am told it does, it has never got that far.

Imagine, crispy bacon shell, sausage meat and slightly garlicy chicken, pork and duck in each slice.....

Says it will fill a 1kg terrine, not sure how that compares, I ended up using two tins.

morganlefay

Mr BE, I liked the sound of your plan, but if you wanted to add MORE meat I wondered if you could cut thinnish strips of (raw) chicken breast (or pheasant breast would be nice too - but now out of season I think) and lay them as a layer (or two perhaps) between the other meats (fresh thyme leaves and garlic is what I'd add at this stage) so when cooked and cut you'd get the nice solid mince with little chunks of solid chicken in it. Oh dear I think I might have to make one myself tomorrow.............Good Luck !

mrbadexample

Help! So many suggestions! :eek:

I'm definitely going to have to go to a real butcher.

Churchmouse

Can I chuck my tuppence-worth in? If you do decide to go with the layers of different meats, I'd advise using them without adding a "complement" to each one. I just think pork with apple or sage on top of lamb with mint and beef with whatever is just getting too complex and messy!!! I think the flavours would just fight!!
And that's something else to consider - the order you layer them in. Would need to be strongest flavour on the bottom IMHO.

Anyway that's all from me, look forward to the entertainment!:D

mrbadexample

Churchmouse wrote:

Can I chuck my tuppence-worth in? If you do decide to go with the layers of different meats, I'd advise using them without adding a "complement" to each one. I just think pork with apple or sage on top of lamb with mint and beef with whatever is just getting too complex and messy!!! I think the flavours would just fight!!
And that's something else to consider - the order you layer them in. Would need to be strongest flavour on the bottom IMHO.

Anyway that's all from me, look forward to the entertainment!:D

I am inclined to agree. I think it might be asking for trouble. What if I made 3 mixes, each with the same ingredients but different meats?

Churchmouse

mrbadexample wrote:

I am inclined to agree. I think it might be asking for trouble. What if I made 3 mixes, each with the same ingredients but different meats?

Think I know what you mean:rotfl: :rotfl: :rotfl: Yes that'd be my instinct.Obviously season with salt and pepper and if you want a herb pick one or two that can be used in one or more of the meats. I don't necessarily think you need to have herb seasoning in all the meats. (That's a bit rambling, hope you know what I mean:D