Rouladen Meat Loaf I Made It

Rouladen Meat Loaf

pointsevenout 15 years ago

Recipe by Racerat.

Rouladen Meat Loaf

Interesting recipe. I deviated from the standard way I combine the meatloaf. Standard way is: I get my meat hooks right in the mess and start squeezing and turning, letting the mixture ooze out between my fingers until it is well combined. A messy although strangely fun feeling as it squirts between the fingers.

Today I used a wooden fork to cut all the ingredients together, so the texture is not that well mixed as with the hand method.

The meatloaves came out a lot firmer with this method. Not sure I like the new mixing method. Will have to alternate back and forth between the two methods to come to a consensus.

This meatloaf recipe has no topping, so It is different in that respect. I got a lot of runoff in the double bottomed loaf pans. Nice offset coloration of the meat and bacon and pickles. Sauteed the onion in the bacon and drained before adding it to the ground beef.

The loaf came out drier than what I was expecting. Could have been from the mixing method.

I divided this recipe up into two loaves and cut the bake time by a half hour.

Added pics.

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notyourmomma 15 years ago said:

Do you really like using those double bottomed loaf pans? I could see where you could drain a lot of the fat away from the meat loaf, which is a good thing, but could that be the reason it is a bit drier? Don't know because I usually do meatloaf in the football shape in a 9 x 13 and have lots of grease to drain away before service.
I hate squishing meat loaf together and always call Fred in to the kitchen to do the dirty work for me. Just have to keep an eye on him and not let him eat the meat mix raw.......which, believe me, he would do in a heartbeat. That man and raw burger, lethal combination.

Love the pictures. Thanks for being such a great tester, I appreciate it.

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lilliancooks 15 years ago said:

I love squishing the meatloaf mix with my hands also! I was told not to do that too much because it makes the meatloaf dense and tough. I like the double bottom pans also because I don't like the meatloaf to sit in the grease. I hope its a little healthier that way.

Oh...and pickles in the meat mixer is great! I only just discovered this recently when I made Keni's Cheeseburger Pockets! The kids love it that way also...what is it with kids and pickles? They seem naturally attracted to them!

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pointsevenout 15 years ago said:

I like meat as raw as I can get it but hot in the middle. Funny you should mention eating raw meat mix. The other day when I was making a scallops dish, I left some Italian sausage freshly decased and chopped in a saute pan covered with plastic wrap while the scallops were soaking in milk. I was off doing something else when mother happened by the stove and stole a cube of the raw sausage. I would have never known a piece was missing if she hadn't asked me about the stuff in the pan. She doesn't like raw meat but got fooled this time.

Yes I love using the double bottomed pans to drain off all the fat. Never have had any trouble with the loaves being too tough before. Well maybe one time when I put in malt-o-meal instead of cream of wheat as a binder and filler. Usually it is the other way around and the loaves have trouble holding together.

Need to make another meatloaf today after the pasta is done. This meatloaf is going to have a chocolate cornbread stuffing thanks to Lillian. It should camoflage very well in the middle of the loaf.

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lilliancooks 15 years ago said:

POINTS!!! You're using my Chocolate Cornbread recipe, to STUFF A MEATLOAF?!?!?

I hope you'll taste it before you put it in the meatloaf! I'm curious to see what you think of my recipe!

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pointsevenout 15 years ago said:

There will be plenty. I only need 3 cups crumbled cornbread.

Food is broken down into 3 categories:
Carbohydrates at 4 calories per gram
Proteins at 4 calories per gram
Fat at 9 calories per gram

Assuming for this argument, we are using bulk ground beef at 70/30 lean/fat %. Then you can see that well over 60 % of the calories come from the fat content. Fat, as it is rendering out, seeps through the meat giving it flavor, but after that it can go ahead and drain into the double bottomed pan. A great way to reduce your fat and calorie intake.

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