Mediterranean Diet
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@Mik thanks for the offer, but I got to the NYT recipe via another browser just now.
NYT uses a lot more marsala than my Giada recipe, which is a good thing.
Meatballs were too tender/soft. My recipe called for a beaten egg, presumably as a binder, but they didn't firm much up at all. Minced shallot in the skillet, not added to the meatballs. I could see cooking the shallots and putting them in the meatballs (I do that with onions in meatloaf), but that won't help the soft texture.
Not sure what to do to firm them up. Maybe more breadcrumbs?
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This is my favorite meatloaf recipe, from The Silver Palate people. Half a cup of ketchup in, not on top of, the meatloaf. I don’t do the water bath. Just roast it. I’ve also just used ground pork instead of the sausage meat.
https://theweatheredgreytable.com/2018/09/29/market-street-meatloaf/
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I use the Lipton onion mushroom soup recipe, but mix up the meat, pork and beef.
https://www.cooks.com/recipe/4n5x48ps/lipton-onion-mushroom-meatloaf.html
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Sounds like a great recipe, but the salt in the soup mix would be an no-no for me.
Maybe porcini powder…
https://www.thespicehouse.com/products/porcini-mushroom-powder
Or I could grind some of the dried mushrooms I picked up from Costco recently. Way cheaper than SH.
Time to experiment. Mr wtg has been making noises about meatloaf.
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This is my new go-to meatloaf recipe. Prep is a bit more involved than most recipes but the taste is there and it holds together well.
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This is my new go-to meatloaf recipe. Prep is a bit more involved than most recipes but the taste is there and it holds together well.
@Steve-Miller said in Mediterranean Diet:
This is my new go-to meatloaf recipe. Prep is a bit more involved than most recipes but the taste is there and it holds together well.
That's along the lines of the Market Street Meatloaf I posted above, but made with turkey rather than beef and pork. I really like the moistness that the diced sauteed veggies give it. Will try the Cozy Cook version!
