Saturday, July 28, 2012
Well, I think this one rides that fine line between being true to itself and yet still exuding elegance. It is still a meatloaf my mom would eat. Bison replaced beef, for no other reason than I saw it in the store for 7 bucks a pound. So this was hardly expensive in the end. I had to put the hard boiled egg in the middle. Inside went diced carrots, you can see, celery, shallots. But the real kicker and the key to light texture, came from a cup of sourdough bread crumbs, fried in the last lump of that lardo battuto I wrote about a few posts back. Plus a good squirt of tomato paste. And then, just so it's not too pretentious, some barbecue sauce as a glaze, and it was cooked in the toaster oven. 350 for about an hour. I say meat loaf needs another revival.