Anger Burger

So, Meatloaf, Right?

Posted by Aaron on Jun 5, 2009 at 9:07 pm

HISTORY IS BEING MADE!  We have a new writer on hand here at Anger Burger: Internet, I present to you: AARON,  General Harbinger of Greatness.  Please welcome him as you have so lovingly welcomed me.  I hope — as I am certain you will — that he has many more meals to share with us. Love, Sunday

stop licking the screen

Remember when you were a kid and before school you would hide the leftover meatloaf so that when you got home you could indulge in that joy of joys the Meatloaf Sandwich? Me too. The cold meatloaf sandwich is just about the best thing ever.

And yet. And yet I don’t think I’ve had homemade meatloaf since I moved out of my parents house. I have this vague memory of maybe making it once several years ago, but I’m not certain. So of course the more I thought about it the more I knew that I had to have it. But here’s the problem: My household is vegetarian. The Wife is and I am… under protest.

Late last year I had a physical and found out that my cholesterol was at a dangerously high level. I was under the impression that I was healthy and virile and hardy and vigorous. So be warned, the cold hand of death is on your shoulder. (I assume.)

Anyhoo, the vegetarian lifestyle for three months dropped my cholesterol by 30 points. So we’re sticking with it. But that means no meatloaf.  I know there are vegetarian ground beef substitutes out there, but lets face it, they don’t taste like ground beef. They don’t even come close. Despair.

Until, that is, the British arrived on the scene with their amazing fungus meat. I speak of a product named Quorn, and I can honestly say without exaggeration that Quorn has changed my life. It’s a meat substitute that actually tastes and feels like meat. It’s fantastic and it has allowed me to make my dreams a reality. I can make meatloaf. And not just a passable meatloaf. Not even a good meatloaf, but a really fucking fantastic delicious meatloaf. We ate this with wilted spinach with garlic and sesame.

So I called my Ma and got her recipie. Which as it turns out was a slightly modified Joy of Cooking recipe. So here it is meatloaf adapted from my Ma, adapted from The Joy of Cooking.
ingredients
The great thing about this recipe is that you don’t have to go in order. Just add the ingredients into a bowl and mix.

mix

  • 1 lb Quorn Grounds (you could sub actual ground beef here if you wanted. Be crazy)
  • Fat1
  • Cilantro, chopped
  • ½ small onion, finely grated
  • 1 small white potato, coarsely grated
  • 1 egg
  • 2 cloves garlic, pressed
  • 1 T bread crumbs
  • lemon juice, salt, pepper
  • tomato sauce and ketchup

Mix everything except the tomato sauce and ketchup in a large enough bowl.
Grease your loaf pan (or whatever you’re baking in)
Dump the mix into said greased pan, and form into loaf.
Top with a mix of 2 parts tomato sauce and 1 part ketchup, being sure to coat the sides.
Bake at 350 for 45 minutes

mould

EAT!

ENJOY!

SWOON!

1The only drawback to Quorn is that it cooks up kinda dry. So to use it in recipes you have to add some fat. I usually use olive oil, but in this case I used coconut oil because at room temperature coconut oil is a solid. I was thinking ahead to a cold meatloaf sandwich and I wanted to be sure it would stay together.2

2It did. And it was the best.

June 5th, 2009 | Aaron, Make It So, Obsessed

10 Responses to So, Meatloaf, Right?

  1. Maven says:

    Worrrrd on the Quorn. I’m especially fond of the “chicken pieces,” which I chuck into anything that causes my boyf to demand to know where the protein is at. But I have never tried to mold the grounds into loaves (or patties). I will try this.

  2. Aaron says:

    @Maven
    I dig the chicken pieces, too. The first few time I cooked with Quorn, The Wife accused me of trying to trick her with real meat. I had to show her the package before she would eat.
    I wouldn’t bother trying to form patties with the grounds, though. Unless you add some sort of binder like egg or sticky rice or something, the grounds just won’t stick together. Even my cold meatloaf sandwich was still pretty crumbly despite the solidified coconut oil.

  3. Sunday says:

    I wonder what would happen if you ground it further, too, like blitzed it in a Cuisinart with egg and breadcrumbs.

  4. Zombie Jesus says:

    There is a very, very tasty vegetarian meatloaf recipe in The Vegetarian Meat and Potatoes Cookbook. In fact, that book is my torn-to-Hell, back-cover-missing, tomatoey-pot-lid-stain-on-page-176, go-to vegetarian cookbook, and I am, in fact, a vegetarian. It has yet to fail me, from burgers to shepherd’s pie to kasha vernishkas. Vegan with a Vengeance is also great.

  5. Zombie Jesus says:

    I’ve also always used parsley, not cilantro. I’ll have to try it your way, because cilantro is fucking crack.

  6. Pingback: Anger Burger » Blog Archive » The Secret Life of Meatloaf

  7. Mary Anne says:

    Added an extra egg to the mix and used olive oil as the fat. I also used miniature aluminum loaf pans and the finished product popped out like a dream. Had a cold (fake)meatloaf sandwich on buttermilk toast – divine. Thank you for posting the recipe!

  8. Erica says:

    How much fat did you use?

  9. Paul says:

    Nice to know we Brits are good for something in the culinary line. I don’t find just quorn and coriander (that’s the ‘real’ name for cilantro) give enough depth to come really near the complex flavors of really good beef mince (as we would call ground beef) nor give the subtle side-flavors and aftertastes. I’ve experimented quite a bit though and come up with extra ingredients and techniques that can really fool a died in the wool carnivore. First of all the technique, which many would call sacrilege. You need to virtually burn the quorn. Put it in a pan with quite a good amount of olive oil and cook it fairly hot stirring occasionally so that you don’t just end up with charcoal but do get some form of glaze on the pan base. If you were using meat a quick fry would give you a glaze with complex sugars and caramel which dissolve off when you de-glaze the pan and which produce a lot of the depth of flavour. You are doing the same thing here but you are also trying to get that flavor holding substance all round the grains of quorn. Now for the extra’s to give the earthy depth that good beef has. I know quorn is a fungus product itself but it is to fungus that we turn first. Use dried wild forest mushrooms if you can or dried porcini if you can’t. Soak them in some water just off the boil until they have absorbed all they are going to then take them from the water and chop them up really fine so they won’t be noticeable as an ‘ingredient’. Mix them into the quorn in the pan and also add the remaining soaking liquid. Quorn is very dry by itself and needs plenty of both oil and water to give the right texture and succulence. Obviously don’t overdo it but experiment a bit to find the amounts that suit you best. Now add some (not too much!) Miso paste. I use one we can get in some of the better shops in the UK branded as CLEARSPRING and made in Japan. The jar says it is organic brown rice miso. I add a fairly rounded teaspoon of it to a 300 gram pack of quorn mince (that’s about 12 ounces. Now grind up about 3/4 of a flat teaspoon of Cumin seed and add that together with about 1/4 of a teaspoon of ground fenugreek. Definitely don’t overdo these last two items or you’ll end up with something more like an Indian curry flavor which you don’t want, but in these very small quantities they add an indefinable depth to the flavor. I’ve served this in various ways even to diehard meat eaters and been complimented on the quality of the beef! It will make burgers if you add a binder such as egg but also works wonderfully in just about any recipe that would otherwise call for ground beef / beef mince.

  10. Sarah says:

    I’m going to try a combination of Paul’s suggestions and Aaron’s recipe this weekend- toasting up the Quorn crumbles a bit, and pureeing and sauteeing some mushrooms for a bit of added flavor. The miso does sound like a nice touch to add what the Japanese call “umami” to a dish- but pretty pricey here in the US just to use for one dish. I hate ketchup so I am dreading using it, hoping it’ll just add some extra flavor to the “meat” loaf. My wife asked her mother to make her a turkey meatloaf this weekend, so I’m shooting for a veggie alternative so I have something to eat at dinner. Wish me luck!

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