Meatloaf

Panade:

• 100 gr bread (10 to 1 meat to bread)
• 1 egg
• 1/2 cup cram fraiche (or stock / butter milk / liquid)
• 2 Tbsp gelatin

Work panade into a smooth paste with your hands

Vegetables

• 1 medium onion, finely diced (125 grams about 3/4 cup)
• 1 small carrot, peeled and finely diced (60 grams about 1/2 cup)
• 1 stalk celery, finely diced (40 grams about 1/2 cup)
• 200 grams mushrooms cleaned finely diced
• 3 cloves garlic
• 1 TBsp butter

Add the mushrooms to a pan with a small splash of water, cook until they dry up. Add butter, salt,and other mirepoix, and sweat. Add garlic, and cook till fragment

Glaze

• 1 Heaped TBSP ketchup
• 1.5 tsp sugar (substituting for 1 TBSP mollasses)
• 1 TBSP red wine vinegar
• 1 tsp hot sauce
• 1 tsp wosterchire sauce

Meatloaf

• 500 grams 80/20 beef
• 500 grams turkey (8%)
• Panade
• Cooked vegetable mixture
• 1 TBSp soy sauce
• 1 % salt by weight of meat ~ 10 grams
• 120 grams grated cheese

Mix by hand until homogeneous Using wet hands form into a loaf on a parchment lined sheet pan Cover with glaze Bake till it's 140F in a 350F oven maybe 30-35 minutes As run: 175 C Fan for 45 minutes

2024-aug-04 panade was 50 grams stale bread 100 grams potatoes 150 ml heavy cream and 30 ml stock