...need to see a slice too when you can.
Dish of the month (February 2022): Meatloaf (including plant based)
- Thread starter Morning Glory
- Start date
Ya' know, it is appropriate that this is a ham/pork meatloaf, since footballs are also known as "pigskins."
(they are not made of pigskins anymore, but still have that nickname)
CD
Here it is:
I could have done a couple of extra pulses on the food processor grind, but all in all, very happy with this, excellent flavor, with a nice warmth from the spice blend.
I could have done a couple of extra pulses on the food processor grind, but all in all, very happy with this, excellent flavor, with a nice warmth from the spice blend.
Here's the recipe for the ham loaf posted up above:
Church Supper Ham Loaf
MrsT made a nice observation - she said she thought this would work well as a variation of a pork pie. With the coarse grind and the choice of spices, I think it would be an interesting one.
Church Supper Ham Loaf
MrsT made a nice observation - she said she thought this would work well as a variation of a pork pie. With the coarse grind and the choice of spices, I think it would be an interesting one.
ElizabethB
Legendary Member
TR your ham loaf is lovely. Love the football for Super Bowl Sunday.
The plating with potatoes and green beans is familiar and homey.
The plating with potatoes and green beans is familiar and homey.
noooo I missed this! just made meat loaf this tuesday but didn't take a pic!
I used ground beef, sausage pesto, one egg, grated parmesan cheese, grated old bread, parsley, rosemary, salt, pepper, sweet paprika, a coffee spoon of triple tomato concentrate, a coffee spoon of strong mustard.
then I stuffed it with mortadella and pecorino cheese
I cook it in a pan on flame, my secret to non make it open is to coock it wrapped in baking paper, adding no fat in the pan.
I used ground beef, sausage pesto, one egg, grated parmesan cheese, grated old bread, parsley, rosemary, salt, pepper, sweet paprika, a coffee spoon of triple tomato concentrate, a coffee spoon of strong mustard.
then I stuffed it with mortadella and pecorino cheese
I cook it in a pan on flame, my secret to non make it open is to coock it wrapped in baking paper, adding no fat in the pan.
garlichead
Über Member
Nice rendition for a meat loaf. The paper would help keep it moist.
Pork & spinach terrine with red onion and apple chutney. Lots of spices in there. It tastes great but I'm not happy with the texture. I used minced pork which was too low in fat.
It looks gorgeous! Any pics before slicing?
Not pretty ones! Note the gelatine. Its for the current challenge. This is the best unsliced photo I have. I don't really like posting photos I'm not happy about
:
I can guess - you don’t like the wet marks around the base?Not pretty ones! Note the gelatine. Its for the current challenge. This is the best unsliced photo I have. I don't really like posting photos I'm not happy about
View attachment 81339
The top of that is just beautiful, though. I love that.
It was the top I wasn't happy with...the particles of pork on the bay leaves.
Ahhh…on a phone, those aren’t so visible!
This is the best unsliced photo I have. I don't really like posting photos I'm not happy about
If I am getting paid to do a shoot, I am much more particular. But, when I am shooting food for free to post for my friends, I don't get too worked up if I'm less than happy with the results. In my case, I am also shooting food that I plan to eat -- preferably before it gets cold.
CD