Hello! I’m Shannon Overmiller of The Majestic. The executive chef in Old Town Alexandria.
And we were demonstrating home style meatloaf. And previously, I showed you how to mix the meatloaf, and test it in a pan to test it for seasoning, and then re-adjust it as necessary. Next, I will be showing you how to form the loaves and to bake the meatloaf. Following with the tomato glaze. So, out of your bowl, clean hands or put rubber gloves, whichever you prefer. So the mixture has gotten in a real more dense texture, emulsified. Everything’s combined. What you want to do is take your meatloaf out, and I take just a little mixture at a time. Form it into whatever size you choose. You can do this in a pan, on a baking pan, on a loaf pan. However you choose. But keep it very uniform, it’s really what you want. It’s really what’s important is that it’s uniform. And the ends are the good thing to make the sauce with, when you have the end bits. I like to save a little on the raw mixture too to make my meatloaf gravy.
So, I’ll show you that as well in the future, but I do like to use a little bit of that in my meatloaf gravy. Think that any rule of thumb with a sauce it should really come from what its coating. Now this will render quite a bit of dripping when you bake it, and that’s also one key element to the sauce. Okay. So you see how we form our molds. I like meatloaf, I like making meatloaf, it’s fun. Of course you’ll probably do this a little larger, but this is just good for demonstration purposes. So we keep them all the same, so cook time is the same. You can do it one large one, you can do it in a loaf pan as I said, but you can do it as this manner, as well. I’ve found this way to work very well here at the restaurant.
So next time we’ll demonstrate how to make the meatloaf tomato glaze.
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