Meatloaf Wellington Recipe

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There are so many things lớn love about meatloaf. It’s a cheap meal khổng lồ make that kids love. The meaty interior is complimented by the tangy glaze. It is super easy to lớn make with items you probably already have in your kitchen. And, that ultra brown meatloaf crust around the outside! Am I right?

The key steps khổng lồ get an amazing meatloaf crust on your meatloaf are:

Add baking soda to the meatloafBrush the meatloaf with oil before bakingIncrease the temperature of the ovenAdd the glaze after the crust has formed

You can use any or all of these techniques to lớn get that ultra brown crust you’re looking for.

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Baking soda increases browning


Baking soda increases the ph level, which increases the maillard reaction. This is a scientific way of saying that adding baking soda khổng lồ meat makes it brown faster. This works for lots of things, including meatloaf. Baking soda can impact the flavor of your meatloaf if you use too much.

Since you only need the baking soda for browning you don’t need lớn mix it into the meat. Mix the baking soda with water và brush it on the meatloaf before baking. This will help the crust khung a deep, dark layer.

Add 1/4 teaspoon of baking soda khổng lồ about 2 tablespoons of water per pound of meat. For example, for a meatloaf with 2 lbs of meat, add 50% teaspoon of baking soda to 4 tablespoons of water. After you have formed the loaf, brush it with the mixture và let it sit for at least 10 minutes (or up khổng lồ 30 minutes) before baking.


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Oil helps the crust form

Brushing the meatloaf with a thin coat of oil before baking helps drive off the moisture from the surface of the meatloaf. This allows the surface temperature of the meatloaf to rise. This in turn increases crust formation.

You can use any neutral oil such as vegetable, canola, safflower or olive oil. Use a pastry brush or something similar lớn coat the meatloaf on all exposed sides before baking.

If you are using the baking soda trick above, địa chỉ the oil right before putting into the oven.

Increase the oven temperature

Moisture is one of the enemies of a good meatloaf crust. The crust will not start forming until the surface is completely dry. A higher oven temperature will drive off moisture on the surface of the meatloaf faster. This will allow the meatloaf to lớn spend more time browning.

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The best browning occurs when the oven temperature is above 400 degrees. Every meatloaf recipe behaves differently so you may need to bởi vì some experimenting. Try your existing recipe at 425 và see how well it browns. You can always turn the oven temperature down if it starts getting too brown before it’s done.

Glaze after the crust forms

Glazing a meatloaf before baking will prevent a crust from forming. Instead of glazing your meatloaf before baking, wait until 10 minutes before it’s done. This works best when using a high temperature oven (425+) as it allows the glaze lớn set quickly once it’s been added.

Another option is glaze the meatloaf after it’s done. Khổng lồ avoid a glaze that’s cold and wet, cook the glaze on the stove until it reduces by 1/3 và keep it warm. Then showroom the glaze right after removing from the oven. The heat of the meatloaf will mix the glaze slightly, but it will already be thick from reducing.

Upside down baking

It’s tricky lớn get a deep crust when using the upside down baking method. This is my favorite method for cooking meatloaf. If you don’t know this method, see the ultimate guide khổng lồ meatloaf.

Here are the steps when using this method…

Do everything the same right up to lớn putting the meatloaf into a 350 degree ovenMix your baking soda and water và have it readyRemove your meatloaf halfway through cookingTurn the oven temp up khổng lồ 450Dry the meatloaf carefully with paper towels and then brush on the baking soda mixtureLet the meatloaf sit out for 10 minute or longer if the oven hasn’t gotten to lớn 450 yetBrush the meatloaf with oil just before putting back into the ovenReduce your glaze until thick và reserveRemove the meatloaf when the crust is as brown as you want itGlaze, or serve the glaze on the side.

Pan-fried Meatloaf Hack

You can pan-fry slices of meatloaf in a little oil just before serving. I bởi this all the time, especially with leftover meatloaf. I call this a thủ thuật because it isn’t about creating a crust on the entire loaf, but it is awesome if you love meatloaf with a crisp, dark exterior. An added bonus is that fried leftover meatloaf slices don’t fall apart as easily because of the crust they develop.

Heat about 1 tablespoon of oil in a nonstick or cast iron skillet over medium heat. When the pan is hot, showroom the slices of meatloaf carefully so they don’t fall apart or splash oil. Meatloaf slices tend lớn brown very fast, so watch them closely and resist the urge to lớn use high heat. They’ll brown just fine on medium.