this post was submitted on 03 Jun 2023
117 points (99.2% liked)
Asklemmy
43948 readers
944 users here now
A loosely moderated place to ask open-ended questions
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- !lemmy411@lemmy.ca: a community for finding communities
~Icon~ ~by~ ~@Double_A@discuss.tchncs.de~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
I've got a simple recipe for meatloaf that I got from my dad, and he got from his mum. I'll lay it out below.
700g mince 5% fat
~45g oatmeal
1 large egg
1 medium red onion
1 pack streaky bacon
3 good squeezes of ketchup
10g brown or demerara sugar
A splash of olive oil
Fresh ground pepper to taste
Mix mince, egg, and chunky diced onion, add oatmeal to make the mix a bit drier, should be able to make a small ball and not leave any on your fingers. Line a metal loaf tin with the bacon so the strips hang half out over the edge. Pack the mince mixture in tight. Mix the ketchup, sugar, and olive oil. Spread half over the top of the mince, then wrap the bacon over the top and spread the rest ofthe ketchup mix. Crack pepper over top to taste. Cook at 170°C for ~30mins, probably less. Pull it out when internal temp hits ~70°c as residual heat will finish the cooking while it rests for 10mins.
Streaky bacon is just "bacon" to us Americans, right? I'm surprised none of the bacon goes in the loaf. Does the fat from the bacon penetrate into the loaf while baking? I would expect a 95% lean meatloaf to be quite dry.