The school season has started, and time is not so plentiful as it was in the summer! So when time is scarce, I try to make a dish that can last two or even three days. Meatloaf is a good one to make.
It can be eaten with rice, in a sandwich or just as it is.
Meatloaf is a common dish in English speaking nations such as Australia, New Zealand, Canada, United Kingdom, and the United States. Everybody has their own recipes, so I did some research on a few recipes and I saw some interesting techniques that were used such as using potato chips, mashed potatoes, heavy cream, cheese, ground almonds, yoghurt, sour cream, a whole bunch of others. I personally find that when all of these ingredients are added, it dilutes the taste of the meat, and it ends up tasting like soggy dense bread. Breadcrumbs are common in meatloaf, but I use Panko, which are Japanese breadcrumbs. They are much lighter and airier than italian-style breadcrumbs. This prevents the meatloaf from having a dry and grainy texture. The idea of adding some hard boiled egg in the middle was an idea I stole from Nigella Lawson's meatloaf recipe, but the actual meatloaf recipe is my own. The eggs in the middle of the meatloaf makes it so appealing, especially when it is cut. The bacon wrapped around the loaf makes it even so flavourful because it creates a crisp crust around the juicy meatloaf.
This meatloaf is one worth trying! It's very appealing and easy. I've provided both imperial and metric measurements in the recipe, the imperial is on the right side and the metric measurements are on the left side. This recipe can be doubled or halved if want to change the serving size. If doubling the recipe add another 20 minutes in the oven. If cutting the recipe in half, reduce the cooking time by 15 min.
Click on the description below to buy Panko. Panko should not be hard to find, it is widely available in both Asian supermarkets and Western supermarkets.
Panko Breadcrumbs on Amazon.
