Recipe Paprika Dijon Meatloaf

CraigC said:
If you grind up some dried porcinis, you will have a great powder that when added to mushroom sauce or gravy will give that umami kick to them.
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morning glory said:
Yeah - I have a jar of dried mushrooms (which I ground up in a spice grinder) for this sort of purpose. I sprinkle the 'dust' over eggs sometimes too.
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Perfect examples of what I call "Taste and Adjust". Awesome suggestions.
 
morning glory said:
Oh, I see. I just use a piece of non-stick baking paper across the bottom and up the sides with a bit overhanging each end - just like the removable inner section in the linked image. But if you have a good non-stick bread tin this may not be necessary. I find that the meat tends to shrink away from the sides as it cooks so it generally comes out quite easily.
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Actually, the pan and insert has one other feature that makes a bit of a difference. The insert part raises the meatloaf about 1/4 inch off the bottom of the pan. By doing so, the meatloaf stays more moist when cooking, especially on the bottom. As a bonus, the slight rise allows the meat juices to collect which can be used to make a rich beef gravy..
 
The Late Night Gourmet said:
I was about to say basically the same thing!


I like this idea. I've always used my bread pan for meatloaf (though I'm sure it doesn't come out of the pan as neatly as it would with the specialty pan):

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Glass loaf pan..jpg

I bought 2 of THESE glass loaf pans that I use now & then for meat loaf!! :wink:
 
TastyReuben said:
I always shape my meatloaf by hand on a rack set over a sheet pan. It's a little more rustic-looking, I guess, but all that fat renders out into the sheet pan and the loaf itself comes out a treat.
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Neat technique. The "rustic" look is something I didn't think of. I will give this idea a try with my next meatloaf.
 
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